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 …

Fire Roasted Pepper Puree

This is kind of a spin on salsa verde. Fire roasted poblanos, jalapenos and serrano are the base for a mildly spicy puree. Some fresh basil and garlic are supporting players.

It's got a beautiful color and a beautiful taste.

A cross between salsa verde and chimichurri that is fresh, easy and delicious.

2 poblano peppers
2 serrano peppers
1 jalapeno pepper
1/2 a dill pickle
1/2 cup fresh basil
5 cloves garlic

Roast the peppers over an open flame until the skins blister and darken.

Saute garlic and basil in 1/4 cup olive oil until tender.

Add all components to a food processor. Season with salt and pepper. Puree.Chll a few hours in fridge.