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 …

Easy Pasta Salad

Here's a quick and easy way to make homemade pasta salad.

1 box tri color pasta
1/2 medium onion diced.
3 cloves minced garlic
1/4 cup frozen small cut bell peppers
1/3 cup frozen carrots
1/4 cup frozen corn niblets
1/4 cup frozen peas
italian dressing to coat

Cook pasta according to package directions. Add frozen carrots when there are 7 minutes left in the cooking time of the pasta.

Drain pasta/carrot mix and add back to hot pat on warm burner. Stir in peas, corn and peppers. Let sit covered two minutes.

Add fresh onions and garlic. Stir.
Sprinkle with Salt and pepper to taste.

Toss with italian or your favorite salad dressing. Or leave plain and let everyone dress with their own choice.

Let chill at least two hours in the fridge.

Serve with chilled beans for optimum nourishment.