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 …

Oero Oatmeal Peanut Butter Cookies with Caramel Sauce

These vegan cookies are simple to make, but really hit the mark on a sweet, moist treat.

4 golden double stuf oreos
1 cup old fashioned oats
1 tbl peanut butter
3 tbls vegetable shortening
2 tbls flour
1 tsp baking powder
1/4 cup almond milk
1 tsp vanilla extract
1/2 tsp salt

Pulse all ingredients in a food processor until a chunky dough is formed. Add more almond milk or oats  as needed to achieve a scoopable/shapeable dough.

Drop by rounded spoonfuls onto a greased cookie sheet.

Allow to rest in the freezer while the oven preheats.

Heat oven to 400 F.

Bake for about 12 minutes or until mostly set, but still slightly tender. Cool to set.

Caramel Sauce
1 cup real maple syrup
1/2 tsp salt
1 tbl vegetable shortening

Simmer maple syrup until it turns a caramel color. Whisk in shortening and salt. Allow to cool.