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 Sunflower Pesto

Building on the idea of my vegan incarnation of Alton Brown's Cacio e Pepe, I decided to try a pesto style variation. I added basil and spinach as well as a few other touches. It comes together fairly easily. Most things go into the food processor to make the pesto.

It's a creamy, rich version of basil pesto that's totally veganized.

It's easy too. Just cook the pasta. Buzz up the pesto and combine.

2/3 cup sunflower seeds
5 cloves garlic
1/4 cup fresh basil leaves
1/4 cup fresh spinach
1/4 cup nutritional yeast
1/3 cup olive oil
3 tsp fresh cracked black pepper
1 tsp salt
2 tsps crushed pepper flakes
2 tbls vegan mayo
1/3 cup pasta water

1/2 box spaghetti

Cook pasta according to Alton's cold water pasta method.

Process the pesto ingredients until pasty. Transfer to a bowl. Stir in pasta water to form a loose, soupy sauce. Toss in spaghetti. Use tongs to coat in the sauce. Stir vigorously with a spoon to incorporate mayo.