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 …

vegan mashed potatoes

Vegan mashed potatoes are super easy. Some potatoes. Some soy milk. A little bit of garlic. And voila. deliciously mutilated root veggies the whole family can enjoy.

I'm lazy. So I opt for the canned potatoes. Although nothing beats a fresh veg, that's a lot more work.

1 can diced potatoes
1/4 cup soy milk
3 tbls vegan margarine
1 tsp olive oil
3 cloves minced garlic
2 tbls salt
2 tsp pepper
2 tsps garlic powder
1 tsp basil

Add margarine and olive oil to large sauce pan and let the margarine slowly melt over medium heat. Saute garlic in the liquified fat.

Add potatoes and milk. Warm through over low heat for about 5-7 minutes. Turn off the flame, but leave the pot on the hot burner. Use a masher to turn the potato mixture into mashed potatoes.

Add seasonings. Stir. Let sit two minutes and taste. Adjust seasonings as desired.

Enjoy by itself with garlic toast or over warm rice. Add some black beans or garbanzos for a full protein and added texture.