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 …

Sweet and Spicy Bean Salad

I've discovered it's often how little cooking you do that makes for the tastiest result. I'm all for classic technique and traditional approaches. These are the foundation of a true culinary mind.

Still, I've learned over the years, that as with all things, so too in food, less can definitely be more. This is especially true when you're doing vegetarian, plant-based or vegan.

I've produced some of my most profound flavors by keeping it simple. There is no substitue for clean flavors with minimal processing.

1 red bell pepper, diced
1/2 yellow onion, diced
3 cloves garlic, minced
1 inch ginger, minced or grated
1 can red beans, rinsed
1 can black beans, rinsed
1 jalapeno, minced
2 tbls olive oil
1 tbl apple cider vinegar
2 tsps hot sauce
2 1/2 tsps salt
2 tsps black pepper
2 tsps dry oregano


Don't be afraid to use ginger with other flavors outside of the asian spectrum. It's more versatile than you think. Oregano is also more than just an italian spice. Its earthy herbiness works in many applications.