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 …

Fusion Dark Curry

It's been a while since I've come up with a new curry variation. The wonder of curry is that it has limitless possibilities. This curry introduces Thailand to Mexico. Turns out they like each other.
Curry is a perfect vehicle for flavor fusions. The strong spice palettes of Asia and Mexico play well together. I've been doing variations on this concept for a while now. Each time I discover an amazing new explosion of taste sensations.

I began by making an onion broth. Instead of a plain onion broth I added some heat.

3 cups water
skins and ends from 1 large yellow onion
2 chile de arbol, deseeded
2 guajuillo chilis deseeded
2 green tea bags
2 chipotles, plus 1 tbl the adobo sauce
1/2 cup white wine
1 tbl canola oil
2 tsps salt
1 tsp black pepper
1 tsp celery seed

In a large sauce pot bring all ingredients to a boil and then simmer uncovered for 15 minutes. Remove tea bags after 5 minutes.

Drain onion broth to remove pieces. To strained broth add second set of ingredients. Keep simmering over medium heat for 10 minutes.

1 pint sliced mushrooms, white or cremini
1 poblano, diced
1 jalapeno minced
1 habernero minced
1/2 cup celery, sliced
3 cloves garlic, sliced
1 slice rye bread with caraway seeds, torn into pieces
2 tbls red wine vinegar
1/4 cup tequila



In a spice grinder buzz up
1/2 tsp cardamom
1/2 tsp cumin seed
1/2 tsp coriander seed
1 tsp crushed pepper flakes

Add that to pot, plus

1 tsps turmeric
1/2 tsp ground garlic
2 tsps salt
1 tsp black pepper
1 can red beans, and half the can brine

Simmer until beans are heated through and sauce has thickened to a nice consistency. About 5 minutes.