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 Mexican Soup

It's been a while since I did something Mexican inspired. When it comes to spice and the manipulation of heat and acid, Mexican flavors are king. In my opinion there is no better cuisine for plant-based than Mexican. It easily introduces great flavor without any unnecessary meat or dairy components.

This is a spicy and sweet broth filled with black beans, corn and various peppers. It's accompanied by a rustic salsa. The corn and black bean soup stand on their own. But the salsa does add another pop of dimension that most palates will definitely appreciate.

Soup
1 cubanelle pepper, diced
1 long hot pepper, sliced
1 jalapeno pepper, minced
1 habernero pepper, minced
1/2 medium red onion, diced
3 cloves garlic, minced
3 japone peppers, torn, most of the seeds removed
2 puya peppers, torn, most of the seeds removed
1 inch ginger, peeled, minced
1/2 cup parsley
1 can black beans, rinsed
1 cup frozen yellow corn
1 tbl spicy mustard
1 tbl sriracha
2 tbls olive oil
2 tbls apple cider vinegar
1 tsp cumin seed
1 tsp coriander seed
2 tsps salt
1 tsp black pepper
4 cups water

Bring to a boil and then simmer all ingredients except corn, parsley and beans. Simmer until reduced by 1/3. Add beans. Simmer another 10 minutes. Stir in corn and parsley. Rest in warm pot with heat turned off for 5 more minutes.