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 …

Spicy Corn Puree

I haven't done a puree in a while. They're a great way to take a food you're used to and transform it into something familiar, yet still totally different.

I was watching Masterchef Professionals UK and one of the contestants made corn puree. The color was so stunning that I wanted to try it myself. I don't know what he put in his corn puree - they didn't mention it on the program.

For mine, I used a Mexican influence with some tequila and cumin and threw a little bit of Asia in there as well. 

I was a little surprised by how spicy it turned out considering I really didn't add much spice. You can try it and judge for yourself.

In order to make a creamy and smooth puree and keep it vegan, I used silken tofu. I've really been exploring all the ways silken tofu can replace dairy and egg to take a wide variety of recipes and make them vegan while still maintaining the integrity of the original texture.  I've been having great success with it.

Ingredients
1 can no salt added yellow corn, undrained
1/4 cup tequila
1 lime, zest and juice
6 ounces silken tofu, no liquid
1 tbl canola oil
3 cloves garlic
1/2 inch fresh ginger
1 slice white onion
2 1/2 tsps salt
1/2 tsp turmeric
1/2 tsp cumin seed

In a small sauce pan cook all ingredients except the tofu. Bring to a simmer and then allow to stay at a mild simmer for 5 minutes. No real need to stir.

Add contents of pot and the tofu to a food processor and blend until smooth.

Allow to cool in the fridge for several hours to thicken.