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 Thai Red Curry

I wanted a coconut milk free curry. So I went with a tomato base and rounded it out with a little vegan mayo. Slightly creamy, but mostly  lighter.

Some pickled granny smith apple to finish.

1 pint sliced white mushrooms
3-4 vine tomatoes, roasted, peeled, crushed
1/2 medium yellow onion, sliced
3 cloves garlic, thinly sliced
1/2 can or 3 tbls Thai red curry paste
1 can red beans, plus brine
Liquid from 1 can black beams *
2 poblano peppers, diced
1 serrano pepper, sliced
1 jalapeno pepper, sliced
3 dry shishito peppers
2 chile de arbol
2 tsps vegan mayo
1 tsp dry basil
3 tbls olive oil
2 tps salt
1 tsp black pepper

Brush tomatoes in olive oil and roast at 450 F for 15 minutes. Set aside to cool.

Saute mushrooms and onions in olive oil, salt and pepper until nicely darkened.

Peel tomatoes. They should be easy to peel by hand. Crush into mushroom/onion mix using hands. They're not pretty, but I like to put the peels and cores into the pot for extra flavor.

Simmer until tomatoes give up most of their juice. Add black bean liquid, red beans/liquid, dry chiles and curry paste. Simmer 10 minutes.

Add garlic, serrano, jalapeno, poblano. Continue to simmer until reduced by 1/3. Stir in basil and mayo. Take off heat. Allow to cool for 5 minutes.

* Save the can liquid from your beans when you don't use it. It's a great flavoring agent. It also has a lot of starch for thickening sauces.