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…

Aquafaba Creamy Salad Dressing (Vegan)

Recently, I read about aquafaba and its amazing properties. Intrigued, I investigated further. I read about mayo, meringue, baked goods and more. I couldn't resist. I had to see for myself what this normally discarded liquid could really do.

I was shooting for a mayo type substance, though not necessarily a mayo flavor. I had read a recipe that seemed straight forward and simple, but I did not have some of the ingredients (lemon juice and mustard). Undeterred, I figured I'd give it a shot anyway.

To the mixing cup that came with my immersion blender I added: the liquid from one can of chick peas, several of the actual chick peas and a few squirts of sriracha.

And then I began to blend...

Magic did happen. The liquid turned white and started to thicken. I continued to blend for about one minute, expecting it to thicken more, but it stayed at a creamy sauce consistency. Think ranch dressing or dense mac and cheese sauce.

I stopped and gave it a taste. Good texture, but kinda bland.

I added more sriracha, black pepper, garlic powder, white vinegar, hot sauce. Then began blending again. At which point it immediately deflated. It was still viscous, but no longer fluffy or creamy.

Undaunted, I tasted again. It was pretty good. I thought to myself, this would be a pretty good creamy salad dressing. So I spiced it up a little more with red pepper flakes and paprika and called it done. I covered it and put it in the fridge to rest.

I haven't used it yet, but the taste and texture were very pleasing. I can see doing it again. There's definitely a lot of potential there.

Sometime in the near future, I'll have to try the real aquafaba mayo recipe to see how well that works.