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 …

Onion Skin Broth

I watch the show chopped a lot. More than any individual probably should. They once had an episode where all the baskets required the chefs to use ingredients that most of us would otherwise discard. One of those ingredients was onion skins.

Even since then I've been using my onion skins to make broth. It makes a really flavorful one.

I use it to cook lentils,barely, rice, etc. As a non-meat eater I can use all the flavor I can get. It's not that easy making really tasty dishes without the aid of dead things.

To be a vegetarian or vegan cook is quite a challange. Animal flesh offers a lot of depth of flavor that is hard to repoduce with plant life. That's not to say it can't be done or even improved upon. It just takes some finesse.

Onion broth is my personal secret flavor weapon. If oyu cook your lentils in water that's what they're going to taste like. And water isn't very tasty/ But if you cook your lentils in onion broth it's a whole new ballgame. You have this rich base upon which you can layer your other flavors.

Onion broth is very easy to make.

Save your onion skins. That's the first step.

Add then to a large pot. A few cloves of garlic. A tablespoon of butter. Salt and pepper. Some white wine. Or red if you're using red onion skins. Simmer for at least 15 minutes. Longer if you can. The longer it simmers, the more flavor is extracted.

When it's done, remove the skins and add your barley, lentils or beans. Cook as you normally would. Add more water as needed.

Flavor comes from unexpected sources.

Onion skins are not garbage. They are a powerhouse of both flavor and nutrition.