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 …

Spicy Vegan Brown Rice and Lentils

Spices and heat really liven up meat-free dishes like nothing else can. I wish I had all the ingredients in the world at my disposal, but I do not. Actually my pantry is pretty sad. But if you're creative great things can still happen.

As someone who used to use meat as a primary flavoring ingredients I know it can be hard to compensate for the unique taste qualities meat and its juices supply. But I am learning as I go and vegan/vegetarian dishes can easily be made to taste as good, if not better, without a lot of fuss.

I actually surprised myself with how good this one tasted.

1 cup brown rice
1/2 cup lentils
1 can vegetable broth
3/4 cups water
1 tsp olive oil
6 cloves garlic sliced
1/2 cup frozen red and green peppers
1/2 cup frozen chopped spinach
2 tsp hot sauce
1 tsp cumin seed (optional, but recommended)
1 packet take out soy sauce or 1 tsp
2 tsp spicy mustard
1 tsp white vinegar
1 can mexicorn (yellow corn kernels with diced red and green peppers)
paprika and chili powder
nutritional yeast

Start by cooking your rice in the broth and olive oil. Add broth, rice and oil to a pot and set on high to bring to a boil. Once boiling lower heat to simmer. Always cook rice covered and keep an eye on it to make sure it doesn't boil over.

Once rice has cooked for 20 minutes add soy sauce and lentils and cook 5 minutes longer.

Stir your rice only occasionally as it cooks. It helps to use a non-stick pot.

Add vinegar, cumin seed, hot sauce, mustard. Continue simmering 10 more minutes.

Add spinach. Cook 3 more minutes. Add peppers and garlic. Cook 2 more minutes. Add corn including the juice from the can.

Cook until rice and lentils are tender and a viscous sauce has formed.

Taste. Add paprika, chili powder and additional hot sauce to taste. Sprinkle servings with nutritional yeast and stir to combine for a cheesy and pungent dimension.

It's kinda spicy and kinda sweet. It's a great way to make brown rice taste, um, less brown. And you can never go wrong with lentils and hot sauce.