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 …

Ramen with Chick Peas and Broccoli (Vegan)

You can't beat ramen noodles priced at 5 for $1 at Shoprite. The blue, oriental flavor package is animal free as per their website. It's great just as it is. But is even better when you add a thing or two.

The thing to understand about ramen is that though it's sold and marketted as a soup, it's so much more than that. It's an inexpensive and easy to make asian noodle dish. Don't tell the other asian noodle makers who charge 2 or 3 times the price.

The trick is to ignore the package directions. For the best ramen possible do this instead...

Ingredients
1 packet oriental flavor ramen noodles
1/4 cup frozen broccoli
1/4 cup canned, rinsed chick peas

Fill a small sauce pan half way with cool water. Add ramen flavor packet. Set to high heat on a small burner. Break noodle brick into a few small chunks. Add to pot. Bring to a boil.

Once it has come to a boil, lower heat a little and simmer for 2 minutes. Add chick peas. Simmer 1 minute more. Add broccoli. Do not stir in. Leave on top. Simmer 1 minute longer or just until broccoli is defrosted and warmed through.

Strain noodles, chick peas and broccoli out of liquid into a bowl. I use a fork. The curliness and length of ramen make it pretty easy to strain with just a fork. The small size of the pan also aid in this processs. It's quicker and less clean up, but you can use a sieve. Save only a tsp of the liquid and pour that ontop of your noodle mix. The last little bit of liquid is where all the flavor and spices will be hiding.

An easy, tasty and cheap vegan meal.