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 …

Vegan Oatmeal Coffee Cookies

I was craving some cookies and decided to try my hand at vegan cookies. Several recipes on the internet suggested that oatmeal peanut butter cookies would be an easy and satsifying dessert.

I kept it very simple. Just a few ingredients. But it turned out really delicious.

1/2 cup rolled oats
1 tsps vanilla extract
1/2 cup maple syrup
3 tbls peanut butter
1 tsp ground coffee
1 tsp cinnamon
1/2 tsp sea salt

Bring maple syrup, peanut butter, salt and coffee to a soft boil. Stir in oats, cinnamon and vanilla.

Continue stirring while cooking over low heat until mixture thickens and adheres to itself, but is still easy to stir. About 2 minutes.

Spoon in 2 inch balls onto a greased cookie sheet.

Chill in the fridge for 15 minutes.

Bake at 400 F for 10 minutes.

Let cool at least 15 minutes.

These start out crunchy and chewy. If you seal them in an airtight constainer they turn softer and chewier when left on the counter overnight.