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 …

Grill Me

I've been considering purchasing a table top grill. I've always been hesitant because of the clean up involved. I remember when we had regular sized charcoal grills. It was a hassle. But smaller grill equals smaller mess. And it's no fun turning on the oven in the summer. And roasted corn on the cob is so good. And roasted potatoes. And veggie burgers wouldn't be bad either.

Those table top ones can be almost as much as the full size.

Decent ones seem to be in short supply.


I can't decide if it's just easier to turn on the oven. At least there's little clean up. Do I want to bother with charcoal and lighter fluid and brass scrub brushes. Not likely. The concept is nice. I like the idea of cooking outdoors. But all that waiting. All that cleaning. That doesn't sound like much fun.

I'd love some more fire roasted corn on the cob. But I don't fancy shucking it. Perhaps I'm just too lazy for all the delicious foods summer has too offer. Maybe I'm just more of a winter food person, whether I like it or not.