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 …

Almost Vegan Eats 9/21

Documenting my meals.

Breakfast Sandwich
Poppy seed hard roll doused with white vinegar
1 tbl canned tuna
1 tbl black beans
little more vinegar and a drizzle of olive oil
white onion, red cabbage, pickles

side of 1/2 cup total cereal

Lunch Salad
Red cabbage, white onion, carrots green peas, yellow corn, garlic, almonds, black beans, chick peas
dressed with white vinegar, olive oil and nutritional yeast

side of 1 slice whole wheat bread to sop of the dressing and 1/2 cup more total cereal

Dinner
big bowl of cereals (quaker oatmeal squares, cinnamon toast crunch and total)
soy milk

Drinks
coffee, water, beer

That's it.

What I did.
Worked about 7.5 hours on various websites
Assembled new desk chair
Assembled new fluourescent torchiere lamp
Watched tv
Wrote in this blog