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 …

Latin Harissa

This time we're melding Africa and Latin America. The first time I tasted harissa I was in love. It's quite possibly the best condiment ever created. This riff on it uses fresh, locally sourced cubanelle peppers as the base.

6 cubanelle peppers, deseeded and roughly chopped
1/2 cup sweet onion, sliced
1/4 cup old fashioned oats
2 tbls nutritional yeast
5 cloves garlic
1 jalapeno, deseeded
1/2 a habernero, deseeded
1 inch knob ginger
1 lime, zest and juice
3 tbls olive oil

2 tsps salt
2 tsps black pepper
2 tsps cumin
2 tsps coriander

Add all ingredients to a food processor and buzz until a slightly chunky puree is formed. Chill for at least a few hours.

Really easy to prepare, but tons of flavor!