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 …

Garlic Puree and Fried Garlic

I love garlic. Seriously love it more than any other ingredient. Garlic can do no wrong.

If you haven't yet tried fried garlic, you need to do so. Same goes for garlic puree.

Two different preparations. Two awesome achievements in massive garlickly goodness. 

Garlic puree
1 head of garlic, peeled
1/2 cup vodka
1/2 cup water
2 tbls olive oil
1 tbl white vinegar
3 tsps salt
1 tsp black pepper
1 tsp rosemary

Water as needed
2 tbls soy or almond milk

Add all of the first set of ingredients to a small or medium sauce pot. Cover and simmer until garlic is very tender. Add 1/4 cup more water as needed if the mixture begins to dry out..

When garlic is tender, about 10 minutes, remove pot from heat.

Add milk. Use a stick blender to puree or transfer to a pitcher blender to puree.

You can drizzle in more milk or water to loosen it up if needed.

For the fried garlic, simply cook heat a little bit of olive oil in a small fry pan. Toss in some garlic cloves and cook until l well browned on both sides. Be careful not to burn them, but a really nice dark brown is perfect.