Broccoli Olive and Corn Salsa Recipe

I'm just mixing up cultures as I see fit. All cuisines, from all over the world, have the human palate in common. They can blend in some amazing ways. 
This has a really fresh and clean flavor. It's light, but filling. Ideal for the end of summer. It just needs a little bread or rice to go with it. 

Make sure when you serve it to coat the bread or rice with some of that scrumptious sauce!
Salsa Recipe Ingredients
2 broccoli crowns, chopped small
1 can small black olives, halved
2/3 cup frozen corn
1/2 cup frozen peas
2 shallots, diced
1 jalapeno, minced
1 poblano, diced
3 cloves garlic, minced
2 tlbs olive oil
1 tbl hot sauce
2 tsps spicy mustard
2 tsps salt
1 tsp black pepper
2 tsps dry thyme

Add all the ingredients to a large mixing bowl and stir to combine. Let rest overnight. 

The broccoli cooks in the acid and the frozen ingredients thaw without losing their color or flavor.

Ramen with Chick Peas and Broccoli (Vegan)

You can't beat ramen noodles priced at 5 for $1 at Shoprite. The blue, oriental flavor package is animal free as per their website. It's great just as it is. But is even better when you add a thing or two.

The thing to understand about ramen is that though it's sold and marketted as a soup, it's so much more than that. It's an inexpensive and easy to make asian noodle dish. Don't tell the other asian noodle makers who charge 2 or 3 times the price.

The trick is to ignore the package directions. For the best ramen possible do this instead...

1 packet oriental flavor ramen noodles
1/4 cup frozen broccoli
1/4 cup canned, rinsed chick peas

Fill a small sauce pan half way with cool water. Add ramen flavor packet. Set to high heat on a small burner. Break noodle brick into a few small chunks. Add to pot. Bring to a boil.

Once it has come to a boil, lower heat a little and simmer for 2 minutes. Add chick peas. Simmer 1 minute more. Add broccoli. Do not stir in. Leave on top. Simmer 1 minute longer or just until broccoli is defrosted and warmed through.

Strain noodles, chick peas and broccoli out of liquid into a bowl. I use a fork. The curliness and length of ramen make it pretty easy to strain with just a fork. The small size of the pan also aid in this processs. It's quicker and less clean up, but you can use a sieve. Save only a tsp of the liquid and pour that ontop of your noodle mix. The last little bit of liquid is where all the flavor and spices will be hiding.

An easy, tasty and cheap vegan meal.