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 …

Black Bean Vegetarian Sandwich

I love sandwiches. They're filling and easy to make and can taste great. All those different textures and layers of flavor can come together into a delicious symphony. It's easy.

Ingredients:
2 slices soft bread
1 ounce black beans
1 bread size slice of cheddar cheese or equivalent
7-10 kosher pickle slices
few slices onion
white vinegar
olive oil
nutritional yeast
garlic powder and black pepper

This sandwich is good on soft or toasted bread. If you like melty cheese definitely toast the bread and use it to get the cheese gooey.

Build your sandwich.

Spray bread with a little vinegar. Add beans. Then nutritional yeast. Spritz with some more vinegar and drizzle with a little olive oil. season with pepper and garlic powder. Top with cheese. Then pickle slices and onion.

Close sandwich with the other slice of bread. Pressing firmly so the bread smooshes around the sandwich ingredients. Slice in half and enjoy.