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.


Polenta - Easy Vegan Polenta

Recently I discovered polenta. What a wonderful food. Simple. Cheap. Delicious.

I scoured the Internet for polenta recipes. They all seemed so complicated. But polenta is supposed to be simple. And it can be. It is.

My polenta is easy, inexpensive and tastes great. I like to use it as a condiment. A vegan mayonnaise if you will. It adds great flavor to sandwiches and helps to keep the other ingredients on the bread. Bean sandwiches work much better with some polenta to keep everything intact. It also add texture, lots of flavor and nutrition.

Simple vegan polenta that's fast and tasty.

1 can vegetable broth
1 cup corn meal
5 cloves slice garlic
2 tbls vegan margarine
2 tbl nutritional yeast
black pepper, paprika, onion powder and garlic powder

Warm your broth in a whisk safe sauce pot. When its hot begin slowly whisking in your corn meal until it has all been incorporated. Continue whisking while heating over medium heat until it has reached the consistency of thin mashed potatoes.

Add garlic and continue whisking and warming over low heat for 2 more minutes.

Turn off heat and add in margarine, yeast and spiced. Whisk until margarine is melted and thoroughly combined.

Taste and adjust spices to your preference.

Serve immediate as a warm side dish or turn into a cool storage container and chill in the fridge for later. It's great on sandwiches in place of mayo or mustard.

When I happen to have poppy or sesame seed bread I like to add the excess to my polenta. They make great additions for both flavor and texture. Jalapenos would also be a welcome effacement.