Mexindian Summer Salad

While I love to cook, the summer heat causes me to avoid using the the stove and oven as much as possible. Instead, I opt for fresh produce that I can chop and mix without applying heat. This isn't too difficult when you cook with mostly beans and vegetables.

This one has a really nice sauce that has two of my favorite spices: paprika and turmeric. I love this combination. It's a really accessible way to quickly introduce heaps of flavor and depth. Especially if you're not that comfortable with combining a lot of spices. This simplifies it, but still keeps it interesting. 

It's easy to put together too. Just combine all ingredients and let rest in the fridge overnight. This allows time for the tomatoes to release their juices, the acid to wake up the spices and the starches from the beans to thicken the sauce. 

Vegan cooking is a unique situation. Traditional techniques don't necessarily work. We have to approach the ingredients from a different perspective in order …

Garlic Lemon Jasmine Rice (Vegan)

The other day I made a really summery flavored rice starting from scratch. It just hit the spot in this hot, hot, hot weather. Full of citrus and garlic in was cooling and fresh. The best part of all, very few ingredients and quick to cook.

No box. No flavor packet. I just basically used plain jasmine rice, some garlic and lemon.

Ingredients
1 cup jasmine rice
1/2 can vegetable broth
1/2 cup white wine
1/2 cup frozen chopped broccoli
6 cloves sliced garlic
1 lemon
1 tsp olive oil
salt, pepper and garlic powder

Begin by adding rice and broth to a pot, cover and bring to a boil Once it has come to a boil lower heat and let simmer until most of the liquid is absorbed.

Add wine and olive oil. Keep simmering covered again until there is only about a 1/4 cup of the liquid remaining.

Add garlic, olive oil, zest and juice from lemon. Simmer uncovered 1-2 minutes more. Taste. Add salt, pepper and garlic powder to taste. A lot of pepper is really good. It plays nicely off the lemon and garlic flavors. Be sparing with the salt. Vegetable broth already has a fair amount of salt. The garlic powder enhances the flavor of the fresh garlic.

When you are satisfied with the flavor stir in frozen broccoli and add back lid. Let hot pot sit covered on warm burner for about 3 more minutes. Your frozen broccoli should be perfectly defrosted and warmed through, but not overcooked in the least.

Serve immediately or turn out into a room temp storage container and immediately refrigerate to keep from over cooking.

I had mine for breakfast with some black beans over the top. It was really great chilled. Like a citrusy rice based salad of sorts. The rice tastes as if it's been dressed with lemon garlic vinaigrette. But it has virtually no fat. The little bit of oil we did use was just enough to make sure all the flavors really pop.

It was also equally as delicious warmed up the next day.

Best of all, not only is it vegetarian, it's also 100% vegan as well. Full of protein, vitamin c, vitamin a, potassium and iron.