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 Black Bean Mushroom Ragout

Keeping with my current theme of simplicity, I prepared this mushroom and black bean dish. It was tempting to add brandy and mustard and too many herbs and spices, but I resisted.

The result was clean, flavorful and easy to prepare.

1 pint white mushrooms, sliced
1 jalapeno, diced
5 cloves garlic, smashed and chopped
1 can black beans, plus liquid
2 tbls olive oil
1 tsp crushed pepper flakes
1 tsp basil
2  tsps salt
1 tsp black pepper

I had a pint of sliced white mushrooms. Sadly, the washing they requried took up more time than buying whole and slicing myself. But those were the ones on sale.

This is a basic saute. I began by cooking the mushrooms in salt and pepper. Once the pan was hot, I drizzeld in the olive oil. Wait for the mushroom to brown. Be patient. This will take a bit of time, but is worth the wait.

Then you can add the garlic and peppers. Saute themy for 5 minutes before you throw in everything else. Then just cook down until the liquid has thickened up a bit.