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.

More Vegetarian Blender Magic

Since getting a blender for a Christmas present I've been experimenting heavily with purees. I make all manner of toppings for my salads and other foods. My latest effort was quite successful if I do say so myself.

I kinda took a hint from an episode of "Chopped" and cooked some of the ingredients before adding them to my blender. Actually a lot of the components took cooking, but it turned out great.

I made an onion broth. I also sauteed some kale, broccoli and garlic. There were a few other things added too.

Onion Broth Ingredients:
Skins from one medium sweet onion
3 cloves broken garlic
1/4 cup dry white wine
1 pat butter
1/4 tsp coriander
2 tsps soy sauce
2 green tea bags
1 tbl sriracha
1 cup water
1/2 tsp salt
Several turns fresh cracked black pepper

Bring all ingredient to a boil and then simmer over low heat for 15 minutes. Use a tongs to squeeze and remove tea bags. Continue to simmer 5-10 more minutes or until the broth is dark and rich. Again use your tongs to discard the onion skins. Add the broth to your blender.


In a separate frying pan saute in a dash of olive oil  1/2 cup chopped kale, 1/4 cup chopped broccoli and several cloves of chopped garlic. When kale and broccoli are bright green and garlic is aromatic add to blender.

Add 1/4 tsp cumin, 2 tsps olive oil, 1/2 tsp paprika. 1/4 tsp cayenne. 2 tbls sriracha. 1 tbl cream cheese.

Puree.

Let cool and enjoy right away or let sit in the fridge for a few hours to intensify the flavors.