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 …

Tomato Brown Rice

Brown rice is kinda bland in my opinion. It's not bad. Just dull. When I accidentally bought a big can of tomatoes sauce when I intended to by diced tomatoes I was struck with this idea to use it up.

Ingredients

1.5 cups dry brown rice (soak overnight to speed up cooking)
1 16 ounce can tomato sauce
1 cup water
8-10 cloves garlic
1/3 cup frozen broccoli
1/2 cup frozen peas
1 tsp olive oil
salt, pepper and basil

Soak rice in water for 12-24 hours. For easiest cleanup and storage soak it in the pan you will use to cook it. Drain water from rice. Add olive oil, few shakes of salt, water and tomato sauce. Cover and simmer on low for about 25-30 minutes. Monitoring and stirring to prevent stickage.

When 25 minutes are up taste to check rice for tenderness. If rice is chewier than you'd like add a 1/2 more water, cover and simmer 5-7 minutes more.

Otherwise, turn off heat. Add frozen broccoli and frozen peas. Stir to combine. Replace cover to pot and let sit on warm burner for about 5 minutes.

In the meanwhile use a garlic press to shell your cloves of garlic. When sitting time has elapsed press garlic directly into the pot. Then add salt, pepper and basil.

You can eat it right away if you wish.

I find the flavor intensifies with an overnight stay in the fridge. I like it cold, mixed with chilled red beans. It's very garlicky, yet mild.