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 …

Meatless Chili for Those Who Hate Kidney Beans

I extremely hate kidney beans. Very much so. They are not good. But chili on the other hand is quite good. The best way to thwart its high fat content is to go meatless. The magic of chili is that the flavors are so strong the meat won't be missed. The right combo of beans and spices. will make a savory and delicious stew. If you know how.

Ingredients

1 can of garbanzo beans, drained and thoroughly rinsed.
1/4 cups of dry barley
1/4 cups of dry lentils
1/4 cup dry rice (white or brown)
1 can petite cut plain tomatoes including juice
1 can vegetable broth
1/3 cup water
1/2 a medium yellow onion diced
6 cloves garlic minced
1 cup frozen vegetables of your choice (broccoli, carrots and cauliflower are good options)
1/4 cup grated Parmesan cheese
3 tsps ground pepper
2 tsps paprika
3 tsps garlic powder
2 tsps oregano
1 tsp salt
1 tsp chili powder

Begin by combing all beans, barley, rice, broth, water, garlic, onion and tomatoes in a medium sized sauce pot. Simmer on medium uncovered for approximately 20 minutes or until all dry beans are nearly tender.

Add in frozen veggies and all spices.

Lower burner to medium low heat and continued simmering uncovered for 15-20 minutes more or until only minimal/thick liquid is left. Stir occasionally during this process.

Turn off the heat. Remove to cool burner on stove. Add cheese and stir.

Taste. Add any additional spice to your preference.

Enjoy a delicious meatless chili without kidney beans. Easy. Nutritious and absolutely delicious.