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.

Easy Curry Chickpeas Relish

This is a quick and easy chickpeas curry that is extremely versatile. I've used it as a salad topper/salad dressing. As a sandwich filling. As a sandwich condiment. Over rice as a main dish. It can do pretty much any culinary task. It can be a dip. It can be an entree. It probably can't be a dessert. But other than that. You can pretty much use it anywhere you want the sweet and savory flavor of a curry and the meaty bite of the garbanzo bean.

It's also very simple to make and requires absolutely no cooking or chopping.

1 can rinsed chickpeas
1 can petite cut plain diced tomatoes
2 tbls your favorite curry powder mix
zest and juice of 1 lemon
2 tsps soy sauce
3 tsps hot sauce
2 tsps paprika
2 tsps fresh cracked black pepper
2 tsps garlic powder
1 tsp cayenne powder
1 tsp marjoram
1 tsp coriander
1 tsp onion powder
1 tsp olive oil

In a medium sized bowl thoroughly stir together all ingredients gently with a spoon. Taste the sauce. Adjust spices to taste. Keeping in mind the flavor will strengthen slightly after a few hours in the fridge.

Chill for at least 1 hour, ideally 3 hours.

Spoon over salad. Spread on toast. Add it to just about anything for a hearty, spicy indian inspired kick.

If you have the time and patience, halve or lightly crush the chickpeas before adding to the mixture. They will absorb more of the sauce this way and will make a better dip or sandwich dressing in smaller pieces.