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 …

Red Pepper and Red Bean Puree

Inspired by Spanish romesco sauce and variations on traditional hummus, I created this red pepper and red bean puree.

Ingredients
1 red bell pepper, chunked
1/4 cup tequila
1 can red beans, drained
3 tbls sriracha
1 lime, zest and juice
12 slices jalapeno
6 small slices habernero
1 tsp olive oil
1 tbl paprika
3 tsps salt
2 tsps black pepper
1 tsp crushed pepper flakes

Cook the bell pepper and garlic in the tequila until softened a bit and the color brightens. About 5 minutes. Add the contents of that pot and all the remaining ingredient to a food processor and puree.

It will be thin. Let it chill in the fridge for several hours to thicken it up and marry the flavors.