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.


Vegan French Mushroom Sauce

I decided to try a new ingredient that I've been curious about for a while now. Brandy.

It's used in a lot of sauces and french cuisine. I've seen it associated with cream sauces, pepper sauces, mushroom sauces. So I thought I'd give it a go and see.

I went with a mushroom and caper based sauce to keep with the french theme.

I've made similar sauces in the past, but the brandy definitely added a new level of nuance to the finished product.


1 pint white mushrooms, sliced
1/2 yellow onion, diced
3 cloves garlic, sliced
1 jalapeno, sliced
2 spoonfuls capers/brine
1 can garbanzos/brine
1/3 cup white wine
1 tbl spicy mustard
1 tsp all purpose flour
1/4 cup brandy
2 tbls olive oil
1 tsp salt
1 tsp black pepper
2 tsps dry savory or sage - one or the other, not both

Saute the mushrooms and onion in the salt and oil until nicely caramelized. This will take some time. At least 15 minutes. Stir it occasionally so they don't get too dark on one side. It's easiest to get them dark enough if you do something else while they're cooking. I busied myself by chopped ingredients for another dish while they cooked.

It's important to get a dark rich color on the mushrooms and onions. This will give the sauce depth. It will also provide sugars in the pan for the wine to pick up when you deglaze.

Once the mushrooms and onions are nicely browned deglaze with the white wine. Cook that out for several minutes. Then add the garbanzos/brine, mustard, garlic, jalapeno, capers/brine, brandy, black pepper and savory or sage.

Simmer to reduce by 1/4.

Sprinkle in the flour. Stir to incorporate. Cook a few more minutes until sauce is slightly thickened.  Then remove from heat and allow sauce to rest a few minutes to further thicken up a bit.