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 …

Garbanzo Salsa

Salsa is usually shelved as a condiment, but in my mind it's a main dish star. Add some beans and rice and give it a front page headline.

1 pint cherry tomatoes, halved
1 cubamelle pepper, diced
1 poblano, diced
1 jalapeno, minced
1 harberno, minced
1 can garbanzoes, rinsed
1 tbls apple cider vinegar
2 tbls olive oil
1 tbl hot sauce

2 tsps salt
1 tsp onoin powder
2 tsps oregano
1 tsp black pepper

There's no cooking. You're just chopping and stirring. Boatloads of flavor with minimal effort.