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.

Simple Bruscetta

Here's a really easy bruscetta for topping sandwiches and salads. My mom always buys this store made garden salad. It's just iceberg lettuce, cucumber, peppers, onion and a tomato. But then she never eats the tomato. There's a whole tomato in there and she just doesn't want it at all. Yet shee still purchases the salad.

So I try to use it if I can. Tomatoes are good. They deserve to be used.

I'll just dice it up small and then add 3 cloves minced garlic.

Then some ground ginger (fresh if I have it), dry cilantro and ground fennel. Plus some salt and black  pepper.

Sometimes I'll also add some balsamitc vinaigrette. But that's not a requirement.

Let it sit a while in the fridge. The tomato will give up its joices and the flavors wil mingle. It's good on sammies and salads. It's just a nice clean, fresh flavor works well in any situation.