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 …

Vegan Black Bean Burgers

So I finally went ahead and made my idea for black bean burgers. Soooo much cheaper than buying the tasteless frozen variety. So much tastier. So much better all around.


Ingredients
1 can black beans rinsed
1/4 cup yellow corn nibblets
1-2 cups panko breadcrumbs
1/3 cup nutritional yeast
7 cloves minced garlic
1/4 medium onion minced
2 tablespoons prepared vegan polenta
2 tsp olive oil
black pepper, paprika, chili powder, cayenne powder and garlic powder to season

Combine all ingredients except spices and use a stick blender or food processor to lightly puree. Leave the mixture pretty smooth, but with a few chunks. Add breadcrumbs in small increments until the desired texture is achieved. You want a pretty firm, yet ever so slightly mushy consistency.

Make sure to taste the mixture as you go along. Adding spices to suit your tastes. If you're into it, some minced jalapeno would make a great addition.

Add spices to your preference.

Let chill at least 4 hours in the fridge. Preferably overnight.

Scoop about 1/3 cup of the mixture into a hot, lightly greased, non-stick fry pan. Press out into a patty shape with spatula. Let cook for about 5 minutes on each side or until a golden brown crust has formed.

Top with pickle slices, ketchup, raw onion or any burger topping to you love.

Enjoy your cheap, easy and delicious vegan burger.

See if you can fool your family or friends with it.