Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Vegan Turn Of Heart

In previous posts/recipes I had flirted with vegetarianism/vegasm. Recently I decided to go for it. I like the low fat and health benefits of course. But my primary motivation was animal cruelty. I do not wish to be a contributor to that sort of evil.

Eating vegan has the unique side effect of making low fat cooking both easy and difficult. On the one hand your ingredients are more than likely already nutrient rich and naturally low fat. On the other, where is the flavor without some good fat?

As this blog evolves I shall endeavour to discover flavorful vegan food combinations just as I have in the past with ordinary food fare.

I try all kinds of different beans, canned and dried. Experiment with frozen and local fresh greens. And even report on my finding in the major supermarket chains. Eating vegan isn't easy. So cooking vegan should be. This is what I hope achieve.