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 …

Hot and Sweet Vegan Asian Barbecue

This is kind of a take on Asian barbecue. It's got some sweet and some heat. It also has some Mexican influences. Those two cuisines pair really well in my opinion. It's simple to make, but boasts a lot of complex flavors.

1/2 pint button mushrooms, sliced
1 poblano pepper, sliced
1 jalapeno, sliced
1 serrano, sliced
1 habernero, deseeded, minced
3 cloves garlic, sliced
1/2 cup sliced, roasted leeks
3 chipotles
1 can pinto beans, lightly rinsed

1/4 cup red wine vinegar
1/2 cup water
1 tbl black coffee
1 tbl low sodium soy sauce
2 tbls sriracha
1 tbl canola oil
2 tsps real maple syrup
10-12 leaves basil, sliced
1/2 tsp fresh ground black pepper

Silce leeks in half lengthwise. Clean out any grit. Roast under the broiler on high for 3-5 minutes to get a nice char on them and to tenderize. Slice into half rings when cooled.

Add shrooms, all peppers, garlic, leeks, oil and vinegar to a large pot. Simmer for 5 minutes. Add coffee, soy sauce, sriracha, maple syrup, water, basil, chipotles, beans and black pepper. Simmer for 10-15 minutes until liquid is reduced by 1/3.

Allow to rest for 5 minutes off the heat to let the liquid thicken a little more.