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 …

Pesto Rice

i'm always looking for simple ways to dress up my beans, rice and pasta. one easy way to do that is with simply organic pesto sauce packets. they contain no cheese. sure it'd be nice to make my pesto from scratch with fresh basil and nuts. but fresh basil is expensive and i don't even have a blender or food processor.

1/2 dry white or brown rice
1 simply organic pesto packet
fozen broccoli and carrots
3 cloves minced garlic
1 tsp olive oil
water, olive oil, dry basil, garlic powder for cooking rice and pesto

cook rice according to package directions.

in small sauce pan heat 1 tsp olive oil. when hot saute minced garlic until fragrant. add water and oil from pesto packet directions and the packet contents. cook as directed. when done add dry basil and garlic powder to taste.

when rice has cooked for 15 minutes add frozen vegetables and prepared pesto. continue cooking until most liquid is absorbed and vegetables are heated through.

add beans if desired. black or red work well. sprinkle with nutritional yeast and/or almonds.