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 Potato Soup

It's hard to find canned vegetarian soups. Let alone vegan. I believe there's a healthy choice zesty veg soup that is and a progresso lentil one, but the choices are very limited.

So, wanting some potato soup I set out to make my own.

Ingredients

1 can diced potatoes
2 tsp olive oil
1 can vegetable broth
2/3 cup almond, soy or rice milk
1/2 a large yellow onion diced
4 cloves garlic
2-3 canned artichoke hearts
1 tsp rosemary
salt and pepper

In a large sauce pan heat the oil. After two minutes add onion and potatoes and saute three minutes. Add garlic. Saute one minute more. Add broth.

Simmer for 7 minutes. Add milk and simmer five more minutes. Add garlic and rosemary. Cook two minutes more.

Remove from heat. With a stick blender or potato masher pulverize your soup until only slightly lumpy and mostly very thick.

Add salt and pepper to taste. Heat a little more if neccessary.

Served garnished with one quarter artichoke heart in center of bowl. Or add all chokes to soup and store for use later.