Vegan Aioli

I was looking for something creamy to use as a spread and a sauce. I also wanted to incorporate extra protein and potassium.

I've learned that kidney beans have a lot of potassium, but I didn't have any kidney beans. I did have great northern beans. They don't have quite as much, but they do still boast a fair amount. White beans in general are a pretty good source of it.

This is a spicy puree that's got a creamy texture and a lot of flavor. You can use it as a dip, a spread, a sauce. It can add richness and flavor to almost anything.

It's simple to make. You just puree all the ingredients in your food process and then let it rest for a few hours in the fridge. When you're not cooking with heat resting in the fridge is pretty important. It helps the flavors coalesce. So when tasting (tasting as you go is a must) you need to keep in mind that everything will gain some intensity during that resting period.


Ingredients
1 can Great Northern Beans
1/2 block silken …

Fix a Bad Steak

Got a tough steak? Don't waste it. I've had more than my fair share of steaks that I cooked exactly to my perfect doneness only to discover they were chewy and tasteless. No problem. Here's an easy remedy for bad steak.

Let the cooked steak cool thoroughly first. In the fridge. Slice thinly. As thin as you can.

Heat a pan on medium and coat the bottom with low fat Italian salad dressing or plain olive oil. Add slices of steak. Salt and pepper generously if using plain olive oil. Do not crowd the pan. Cook slices in batches if you have to. As you remove heated pieces place them on a foil tented plate to keep warm.

You can also cook any veggies you want in the same pan. Frozen or fresh. Once your done cooking your steak slices lower the heat a little. Low medium. Add a few tablespoons of water and cover. Cook fresh for 3-5 minutes. Frozen 5-7 minutes. Stirring occasionally.

Your chewy steak will be tender and flavorful. Your veggies will be healthy and tasty thanks to the left over meat junk in the pan.

Additional you can make a glaze from the liquid left in the pan. After you've removed any meat or vegetables cook the remaining liquid uncovered for about 5 minutes. Serve as is or whisk in some flour or cornstarch to thicken to a gravy like texture.

Serve your sauce/glaze over your meat and vegetables. Delicious.