Monday, August 1, 2011

Rosemary-Garlic Rub

This rub is incredibly versatile - you could stir it into your favorite vegan mayo or plain non-dairy yogurt for a sandwich spread (great fillings include roasted bell peppers, grilled eggplant, or portobello mushrooms), or rub it directly onto vegan meats.  Look for a couple more posts that make use of this rub in the next few days - it will keep in the fridge for up to 3 days so make a double batch now and use as needed in the nights to come.

  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons plain non-dairy yogurt
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 teaspoon minced fresh thyme
  • 1/4 teaspoon salt
  • 3 crushed garlic cloves
1. Combine all of the ingredients in a small bowl.  Refrigerate until ready to use.

I particularly liked this rub over Match pork, before cooking the pork in a skillet.  

Nutrition Info:
12 servings (1 teaspoon), Calories 3 

Tasting Notes:
Taste aside, this rub makes your kitchen smell amazing, when the rosemary and lemon combine. The palate was full of bright rosemary and lemon, and a stronger garlic kick than I expected.  All in all, simple and all-purpose, and I look forward to testing it in fancier recipes soon.


No comments:

Post a Comment