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 …

Oero Oatmeal Peanut Butter Cookies with Caramel Sauce

These vegan cookies are simple to make, but really hit the mark on a sweet, moist treat.

4 golden double stuf oreos
1 cup old fashioned oats
1 tbl peanut butter
3 tbls vegetable shortening
2 tbls flour
1 tsp baking powder
1/4 cup almond milk
1 tsp vanilla extract
1/2 tsp salt

Pulse all ingredients in a food processor until a chunky dough is formed. Add more almond milk or oats  as needed to achieve a scoopable/shapeable dough.

Drop by rounded spoonfuls onto a greased cookie sheet.

Allow to rest in the freezer while the oven preheats.

Heat oven to 400 F.

Bake for about 12 minutes or until mostly set, but still slightly tender. Cool to set.

Caramel Sauce
1 cup real maple syrup
1/2 tsp salt
1 tbl vegetable shortening

Simmer maple syrup until it turns a caramel color. Whisk in shortening and salt. Allow to cool.