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.


Black Bean and Corn Chowder in Vegan Brown Gravy

I had the idea to use the starchy, salty liquid from the can of black beans as a foundation for dark sauce. I was going for something thick, salty and rich resembling a traditional beef gravy minus the dead cow.

The trick to thickening it up is to add a slice of toasted bread. You store the finished product in the fridge with the slice of bread for at least a few hours and the sauce turns into a nice, viscous gravy.

You can use this technique whenever you want to take a thin sauce and tighten it up a bit.

The main is a simple black bean and corn chowder spiced with peppers and onions.

1 poblano, diced
1 can yellow corn with liquid
1 can black beans, plus 1/2 the liquid
1 cup diced potatoes
1  jalapeno, sliced
1 serrano, sliced
1/4 cup yellow onion, diced
1/2 cup scallions, sliced
5 clove garlic, sliced
1/2 inch ginger, grated
1 lime, zest and juice

2 1/2 cups water
1/2 cup vodka
1/4 cup beer
1 tbl olive oil

2 tsps dill
2 tsps savory
1 tsps paprika
1 tsp cayenne
2 tsps salt
2 tsp black pepper