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.

Roasted Potatoes & Broccoli with Garlic

Roasted Potatoes and Broccoli with Garlic This an easy and healthy side dish that requires very little effort. I absolutely love potatoes. In any form. Roasted potatoes. Baked potatoes. French fried potatoes. Potato chips. Mashed potatoes. I cannot ever get too many potatoes. It must be the 1/4 Irish in me.

But roasted potatoes are far and away my most favorite style of potato of all the rest. The trick to great roasted potatoes is to cook them hot and fast. None of that 350 degree bullshit.

Set your oven for 425 F and let it come to temp.

Ingredients
2 1/2 lbs russet potatoes
8 ounces of frozen broccoli
10 cloves garlic
olive oil
salt, pepper and rosemary to season

Wash potatoes and cut into relatively even 1/2 inch chunks. Leave the skin on. It's the best part.

Spray two sheet pans with non-stick cooking spray and arrange cut potatoes even in one layer on them. Add about 1/2 teaspoon olive oil to each sheet pan. Toss potatoes to coat evenly with the oil. Dust with salt, pepper and rosemary.

Cook potatoes for 15 minutes.

Remove from oven and turn with a spatula. Add broccoli to the pans. Return to oven and continue cooking for 5 more minutes.

Add garlic and let cook 5 minutes longer.

Enjoy delicious, crispy roasted potatoes, broccoli and garlic.