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 …

Almond Milk RIce Pudding

I made vegan rice pudding the other day. It was scrumptious straight from the pan. But after it sat awhile it got kinda dry and hard. I'll need to adjsut my recipe to include more liquid. but otherwise it was very delicious. It was also really easy to make.

Here is the adjusted recipe

1 cup white rice
2 cups almond milk
3/4 cup water
1 tsp vanilla extract
1/3 cup maple syrup
cinnamon and nutmeg if you have them

Cook rice in the water first. when most is aborbed add milk and continue cooking gently until the rice is tender. you'll wnat a fair amount of milk still remaining. a soupy consistency.

remove from heat. add syrup, vanilla and spices. let sit two minutes covered in warm pot. then transfer to cool, covered storage container. chill in fridge 3-4 hours before consuming.

When ready to serve top with a drizzle of maple syrup and a sprinkle of cinnamon.