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.

Vegan Cilantro Sauce

I recently did a cilantro cream sauce using a mayo base. I've since concocted a diary and egg free verion. Just as good. Maybe better.

1 bunch cilantro leaves
1/4 cup chopped celery
2 tbls olive oil
1/4 cup white vinegar
1/4 cup water
3 cloves garlic
1 jalapeno
1 habernero
1 lime zest and juice
1 tsp cumin
salt and pepper to taste

Buzz it all up in your blender. Chill in the refridgerator for at least a few hours. Enjoy.