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 Oatmeal Coffee Cookies

I was craving some cookies and decided to try my hand at vegan cookies. Several recipes on the internet suggested that oatmeal peanut butter cookies would be an easy and satsifying dessert.

I kept it very simple. Just a few ingredients. But it turned out really delicious.

1/2 cup rolled oats
1 tsps vanilla extract
1/2 cup maple syrup
3 tbls peanut butter
1 tsp ground coffee
1 tsp cinnamon
1/2 tsp sea salt

Bring maple syrup, peanut butter, salt and coffee to a soft boil. Stir in oats, cinnamon and vanilla.

Continue stirring while cooking over low heat until mixture thickens and adheres to itself, but is still easy to stir. About 2 minutes.

Spoon in 2 inch balls onto a greased cookie sheet.

Chill in the fridge for 15 minutes.

Bake at 400 F for 10 minutes.

Let cool at least 15 minutes.

These start out crunchy and chewy. If you seal them in an airtight constainer they turn softer and chewier when left on the counter overnight.