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 …

Fire Roasted Pepper Puree

This is kind of a spin on salsa verde. Fire roasted poblanos, jalapenos and serrano are the base for a mildly spicy puree. Some fresh basil and garlic are supporting players.

It's got a beautiful color and a beautiful taste.

A cross between salsa verde and chimichurri that is fresh, easy and delicious.

2 poblano peppers
2 serrano peppers
1 jalapeno pepper
1/2 a dill pickle
1/2 cup fresh basil
5 cloves garlic

Roast the peppers over an open flame until the skins blister and darken.

Saute garlic and basil in 1/4 cup olive oil until tender.

Add all components to a food processor. Season with salt and pepper. Puree.Chll a few hours in fridge.