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 …

Pasta Scampi with Peas

This recipe removes the shrimp from the shrimp scampi, but keeps all the wonderful flavors intact.

1/2 box pasta
1 lemon
6 cloves garlic
1 cup frozen green peas
1/2 cup frozen, sliced multi-color bell peppers
1/2 cup frozen crinkle cut carrots
4-6 tsps olive oil
1/2 cup dry white wine
1 tsp fresh chopped parsley or 1 tsp dry basil (don't use dry parsley).
salt and pepper

Fill a large, high sides skillet half way with water. Cover and bring to a boil. Add pasta and a few shakes of salt.

Cook pasta uncovered according to package directions.

When pasta is done drain, either with a colander or using a large slotted spoon. Store in a large heat safe container big enough to hold the entire finished dish. A ten cup Pyrex bowl does the job nicely.

Add pan back to burner. Add 2 tsp olive oil and set to med high heat. When oil is hot add carrots. Season with salt and pepper. Cook until carrots are thawed and bright orange. Add peppers and add pasta back to pot. Add 1-2 more tsp olive oil. Season with a little more salt and pepper. Heat over med high heat stirring often.

This dish can be low fat, using very little olive oil or and you can really add as much as you want. But 4-6 tsps should provide optimum flavor and pasta lubrication.

After 3 minutes add garlic. Cook 2 minutes more. Add wine. Cook for about 3 minutes. Til most of the wine has been absorbed. Add zest and juice from your lemon and your frozen peas. Cook 1 minute then turn off heat, but keep pan on hot burner.

Stir in parsley or basil. Taste. add more salt, pepper or olive oil if desired.

Sprinkle with vegetarian Parmesan if desired.

A simple one pan pasta scampi full of bright fresh flavors.