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.

Polenta - Easy Vegan Polenta

Recently I discovered polenta. What a wonderful food. Simple. Cheap. Delicious.

I scoured the Internet for polenta recipes. They all seemed so complicated. But polenta is supposed to be simple. And it can be. It is.

My polenta is easy, inexpensive and tastes great. I like to use it as a condiment. A vegan mayonnaise if you will. It adds great flavor to sandwiches and helps to keep the other ingredients on the bread. Bean sandwiches work much better with some polenta to keep everything intact. It also add texture, lots of flavor and nutrition.

Simple vegan polenta that's fast and tasty.

1 can vegetable broth
1 cup corn meal
5 cloves slice garlic
2 tbls vegan margarine
2 tbl nutritional yeast
black pepper, paprika, onion powder and garlic powder

Warm your broth in a whisk safe sauce pot. When its hot begin slowly whisking in your corn meal until it has all been incorporated. Continue whisking while heating over medium heat until it has reached the consistency of thin mashed potatoes.

Add garlic and continue whisking and warming over low heat for 2 more minutes.

Turn off heat and add in margarine, yeast and spiced. Whisk until margarine is melted and thoroughly combined.

Taste and adjust spices to your preference.

Serve immediate as a warm side dish or turn into a cool storage container and chill in the fridge for later. It's great on sandwiches in place of mayo or mustard.

When I happen to have poppy or sesame seed bread I like to add the excess to my polenta. They make great additions for both flavor and texture. Jalapenos would also be a welcome effacement.