Mexindian Summer Salad

While I love to cook, the summer heat causes me to avoid using the the stove and oven as much as possible. Instead, I opt for fresh produce that I can chop and mix without applying heat. This isn't too difficult when you cook with mostly beans and vegetables.

This one has a really nice sauce that has two of my favorite spices: paprika and turmeric. I love this combination. It's a really accessible way to quickly introduce heaps of flavor and depth. Especially if you're not that comfortable with combining a lot of spices. This simplifies it, but still keeps it interesting. 

It's easy to put together too. Just combine all ingredients and let rest in the fridge overnight. This allows time for the tomatoes to release their juices, the acid to wake up the spices and the starches from the beans to thicken the sauce. 

Vegan cooking is a unique situation. Traditional techniques don't necessarily work. We have to approach the ingredients from a different perspective in order …

Cilantro Pesto

Some people love cilantro. Some people hate it. I'm one of those that love it.

2 cups fresh cilantro
1/4 cup celery leaves
1/2 cup white vinegar
3 cloves garlic
1/2 a serrano pepper
1/2 a jalapeno pepper
1/4 cup olive oil
1 tsp sugar
2 tsp toasted sesame seeds
1 tbl cream cheese
splash of tequila
1 tsp coridander
2 tsps each salt and black pepper

Add all ingredient to a blender or food processor. Puree until an emulsion is formed.

To keep it vegan just use vegan cream cheese alternative.