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 …

Easy One Pan Pasta Primaversa (Vegan)

Have you ever tried cooking your pasta in a really big frying pan? It's easy. It works. And it makes sauteing the pasta and veg in some oil really simple.

1/2 16 ounce box pasta
5 cloves garlic minced
1/2 medium yellow onion sliced
1/3 cup frozzen green peas
1/2 cup frozen multi color bell peppers
1/2 cup frozen broccoli
2-4 tbls oilive oil
1 tsp margarine
salt, pepper, garlic poweder and rosemary

fill a really big, high sides skillet about 1/3 full with water. cover and set on high heat to bring to a boil.

when nearly boiling add 1 tsp salt and your pasta.

bring back to a boil and cook pasta uncovered according to package directions. adding more water during cooking if neccesary. 1/3 pan full of water is for 7 minute pasta. adjust quantity of water for longer cooking times.

when done remove pasta from pan and store in heat safe container. Use a container which is big enough to hold your completed dish.

Add hot pan back to hot burner. Add onions. Cook on medium for three minutes. Add 1 tsp olive oil. Add broccoli if large. 1 tsp salt. saute covered for 5 minutes.

Add frozen pepper. broccoli if small. Cover and saute 2 minutes longer.

Add garlic, cooked pasta, margarine and 1 tsp more olive oil. stir and cook uncoverd for at least five minutes.

Add rosemary, garlic powder and more salt and pepper to taste as well as frozen green peas. stir to combine and cook about three minutes more to heat peas through.

decrease heat to low. Taste and add more spices and 1-2 more tsps olive oil if desired. Stirring to combine and let sit at least one minute more before serving if more spices are added.

sprinkle portions with 1-2 tsps nurtitional yeast and a little additional drizzle of olive if you wish.

a light and sweet and olive oily good pasta dish anyone can enjoy, including vegans.