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 Meatballs

I took some time to make some vegan meatballs the other day. Black beans and rolled oats combine to form a very satiating protein. They're cute to look at too.

1 can black beans, drained
1-2 cups Uncooked rolled oats
1 tbl olive oil
1 tbl vegan mayo
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
zest and juice from 1 lime
1 tbl nutritional yeast
2 tsps sriracha
2 tsps spicy mustard
3 cloves garlic
1/2 inch fresh ginger
2 tsps salt
1 tsp black pepper

Puree all ingredients in a food processor until a thick mixture is formed. Add oats in small batches until the consistency is right. It should be slightly moist, but mostly firm. Easy to mold into balls.

Do not shape right away. Allow to chill in the fridge  for at least 1 hour.

Then roll into 3 inch balls. Arrange evenly on a greased baking sheet. Set aside again... this time in the freezer.

Preheat oven to 450 F.

Bake until crusty on the outside. About 15-20 minutes. They'll still be tender inside. Let rest 15 minutes after removing from oven. This step is important so they can firm up some inside.