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 …

Quick Vegan Sandwich

Here's a good, quick vegan sandwich you can make on the fly. I love sandwiches. Lots of nutrition wiht minimal effort.

Ingredients
2 slice bread toasted
1 tbl jar tomato suace
beans or combo of beans of your choice
any crispy veg (onion, garlic, lettuce, pre-cooked aspargus, corn nibblets)
nutrional yeast

Toast your bread. If it's a firmer bread you don't need to toast it. If it's a soft bread you're better off toasting it.

Smear one side of one slice with tomato sauce. add beans. veg. yeast. top sandwich with other slice of bread and cut in half.

Enjoy.

The sauce helps to keep the beans on the bread. It also add a lot of flavor. The cripsy veg add that textural element. The yeast add the extra nutrition you need.

See to your liking. salt, pepepr, garlic powder. Experiment.