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.

1 can Great Northern Beans
1/2 block silken …

Crispy Basil Potatoes

I got this idea from watching Gordon Ramsey when he did that cook along with celebs show. When potatoes are low priced its a great way to utilize them.

1-1.5 lbs. russet potatoes
2 tsp olive oil
7 cloves garlic
salt, pepper and basil

Bring half a large pot of salted water to a boil.

While waiting for water to boil cut your potatoes into 1/2 inch chunks.

When water is boiling rapidly add potatoes. Set oven timer for 12 minutes. Raise heat to bring back to a boil. Stir occasionally. When it comes back to the boil, lower heat and boil gently for remaining time. Test potatoes after 10 minutes. You want them firm, but almost fork tender. Gently poke one with a fork. If it goes in with only minimal resistance, they are done. If not, cook a few minutes more - until timer expires.

When ready remove potatoes from pot back to cutting board.

Heat a large skillet with 1 tsp oil. When fairly hot add garlic and saute 3 minutes. Remove from heat and transfer garlic to temporary resting place on paper towel or paper plate. Making sure to leave the garlicky oil in the pan.

Return pan with garlic oil to burner and heat on medium high for 2 minutes. Add potatoes to pan. Working in batches if all will not comfortably fit. Cook potatoes until browned on all sides. Turning to brown evenly.

Put garlic into heat safe storage container. Add potatoes to container as they become sufficiently done. When all potatoes are in the container add salt, pepper, basil and remaining 1 tsp of olive oil. Cover and shake to distribute and mix. Eat warm as is or store and let flavors mingle in the fridge.

These potatoes are very filling and the flavor is simple, but delicious. Nothing beats potatoes that are crispy on the outside and tender within.