Sweet and Spicy Tomato and Kidney Bean Salad

One of the best things about not eating meat is that you can make meals without having to actually cook anything. Just cut, combine and stir. Whether you're in a hurry, feeling lazy or just want that fresh crunch, a plant based diet gives you the freedom to cook without literally cooking. 

Especially as the weather gets warmer, it's convenient to just cut and combine. It's also surprisingly tasty to keep those fresh ingredients in their natural state. 

The textures and flavors are vibrant and exciting. 

A little salt, a little acid, some  fat, a spice or two and you're all set with a delicious meal. 

1 can dark red kidney beans
1 pint cherry tomatoes, halved
1 poblano pepper, diced
1/2 yellow onion, diced
1 long hot pepper, diced
1 serrano, minced
3 cloves garlic, minced
2 tbls olive oil
2 1/2 tsps salt
1 1/2 tsps crushed pepper flakes
1 tsp black pepper

Toss all ingredients together in a large bowl. 

That's it. You're done. Enjoy your not so hard work.

Vegan Turn Of Heart

In previous posts/recipes I had flirted with vegetarianism/vegasm. Recently I decided to go for it. I like the low fat and health benefits of course. But my primary motivation was animal cruelty. I do not wish to be a contributor to that sort of evil.

Eating vegan has the unique side effect of making low fat cooking both easy and difficult. On the one hand your ingredients are more than likely already nutrient rich and naturally low fat. On the other, where is the flavor without some good fat?

As this blog evolves I shall endeavour to discover flavorful vegan food combinations just as I have in the past with ordinary food fare.

I try all kinds of different beans, canned and dried. Experiment with frozen and local fresh greens. And even report on my finding in the major supermarket chains. Eating vegan isn't easy. So cooking vegan should be. This is what I hope achieve.