Chimichurri

2 c flat-leaf parsley
1 c cilantro
1/4 c mint leaves
1/2 large serrano pepper, seeded (you can use jalapeno here instead)
1/8 c extra-virgin olive oil
1/8 c water
1 1/2 Tbs red wine vinegar
1/4 tsp. kosher salt

Add all ingredients to a food processor or blender and mix until smooth. 

Marinade eggplant or cauliflower steaks and grill or mix with black beans, heat through on stove top and add to tacos or burritos.