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 Black Bean Sauce Stir Fry Recipe

The idea was to create a sauce using black beans as a base. I've had Chinese black bean sauce before and it's a little too sweet for my taste. This is a variation on that. Less sweet, more heat. It has an asian feel, but it's not strictly asian. A fairly simple stir fry with a quick and tasty sauce. It's super hot and a little bit sweet.

8 ounces frozen stir fry vegetable mix
1 poblano pepper, sliced small
1 jalapeno pepper, diced
1 serrano pepper, diced
1/2 a habernero pepper, minced
3 cloves garlic, thinly sliced
1 can black beans, plus the can liquid
2 tbls canola oil
2 tbls low sodium soy sauce
1 tbl hot sauce
1 tbl sriracha
2 tsps onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp celery seed
2 tsps salt
1 tsp black pepper

Saute vegetables in oil until the frozen are defrosted. Add remaining ingredients. Simmer until heated through and sauce begins to thicken.