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…

Easy Vegan Chili

It's always nice to cook from scratch. But there's not always enough time. Sometimes we just want simple and fast. This vegan chili recipe is all those things and tasty too. We'll utilize store made chili and augment it for that great kick of flavor that you expect from homemade, only in way less time.

Ingredients
1 can hormel vegetarian chili (which is also vegan)
1 jalapeno pepper diced
6 cloves garlic, smashed and minced
1/2 cup frozen mustard greens
1/2 cup frozen corn nibblets
1/4 cup canned black beans rinsed
2 tsps olive oil
1 tsp cumin seeds
1 cup white rice
1 tsp chili powder
1 tsp garlic powder
1 tsp curry powder
5 tbls nutritional yeast
2 cups water for cooking the rice

Cook rice and greens in 2 cups water and half cumin seeds. When rice has absorbed almost all the water add can of chili. Heat for 2 minutes on medium low heat uncovered, stirring often.

Add garlic and chili pepper. Cook 2 minutes longer. Add frozen corn. Stir to combine. Turn off heat. Keep pot of hot burner. Stir in black beans, spices, rest of cumin seeds and yeast. Taste. Adjust spices to taste.

Remove from hot pot to heat safe storage container. Serve immediately with crusty bread and sprinkled with additional yeast.

For great sandwiches let cool for 20 minutes and store in fridge overnight. Add chili mixture to kaiser roll slathered with spicy hummus and top with lettuce, black olives and onions.