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 …

Walnut and Flax Vegan Cheesy Pasta

I was looking to incorporate some extra omega 3 into my diet. I'm also always trying to think of new and delicious ways to create creamy, cheesy vegan pasta sauces. They're so satisfying. In many ways, they're better than the real thing. Complex and unexpected flavors. Filling and nutritious. But above all else, they have to taste great. They have to make you want to come back for more. This recipe ticks all those boxes.

1/2 cup chopped walnuts
1/2 cup ground flax seed
1/2 cup nutritional yeast
3 tbls olive oil
3 cloves garlic
1 tsp salt
3 tsps black pepper
2 tsp crushed pepper flakes
2 tbls hot sauce
1-2 cups pasta water
2 heaping spoonsfuls vegan mayo
2 handfuls parsley, roughly chopped

1/2 box cooked pasta

Add walnuts, flax seed, yeast, garlic, salt, pepper, pepper flakes, hot sauce and oil to a food processor. Pulse til the bigger pieces are small, then continue to process to create a paste.

As an alternative to using a food processor you could grind the walnuts in a coffee/spice grinder. Then form the paste with the ingredients by hand using a wooden spoon. I bought ground flax seed, but you could buy whole and grind that as well. You'd also need to microplane your garlic.

Remove to a large bowl. Add 1/2 cup pasta water and stir to combine. Stir in cooked pasta. Continue adding pasta water until a somewhat loose sauce coats the pasta. Stir in parsley and vegan mayo. Stir until creamy and smooth. Add a little more pasta water if neccessary to get the desired consistancy.

If you have leftovers later on, you can add a little more water and stir to loosen things up a bit. When this chills in the fridge it does tighten quite a bit.