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.

Lemon Dill Mushroom Duxelle

1 pint white mushrooms
3 cloves garlic, minced
1 lemon, zest and juice
5-7 jalapeno rounds
1/2 cup white wine
3 tbl olive oil
3 tbls butter
3 tsps dill
2 tsps salt
1 tsp black pepper

My take on a classic mushroom duxelle. I used dill rather than parsley and also added some jalapeno.

Cook the shrooms in the oil, 2 tbls of the butter, the salt and the black pepper. When the shrooms have darkened and given up their juices, add the garlic and jalapeno. Cook 2 more minutes. Add the wine. Cook 5 more minutes. Add the lemon zest, lemon juice, dill and the last tbl of butter. Cook a few more minutes, until a nice sauce is formed.