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 …

Revised * Mushroom Bourdelaise Smothered Potato Steaks

This is a hearty dish reminiscent of traditional steak and mushrooms. The potato steaks are brushed with olive oil, seasoned with fresh cracked salt and pepper and roasted in a screaming hot oven until crispy and delicious.

They're then smothered in a rich sauce of red wine braised mushrooms flavored with garlic, red onion and fresh parsley.

The intent is to not to recreate the classic steak and mushrooms, but rather to re imagine the rich and decadent nature of the original in an animal friendly format.

I love potatoes and personally these are some of the best potatoes I've ever had.

Potato Steak Ingredients
2 large russet potatoes
olive oil
salt and pepper

***Revised***
My original post said to roast the potatoes at 425 F. I've since determined that broiling yields quicker and tastier results.

Wash potatoes. Do not peel. Slice into thinnish planks lengthwise. Grease a baking sheet. Add potato steaks in a single layer. Brush with olive oil and season with salt and pepper on both sides. Broil on hifh until golden brown on both sides. Flipping each slice half way through to brown both sides. It'll take about 10 minutes per side, but watch them carefully to avoid burning.

Mushroom Bourdelaise Ingredients
1/2 pint button mushrooms, sliced
3 cloves garlic, minced
1/4 cup red onion or shallots, minced
1/2 cup red wine
2 tbls red wine vinegar
olive oil
salt and pepper
1/4 cup fresh chopped parsley

Cook down mushrooms until tender in 1 tsp olive oil and 1 tsp salt and pepper. Add garlic and onion. Saute 2 more minutes. Add red wine and vinegar. Reduce by half. Add parsley.