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 Mexican Soup

It's been a while since I did something Mexican inspired. When it comes to spice and the manipulation of heat and acid, Mexican flavors are king. In my opinion there is no better cuisine for plant-based than Mexican. It easily introduces great flavor without any unnecessary meat or dairy components.

This is a spicy and sweet broth filled with black beans, corn and various peppers. It's accompanied by a rustic salsa. The corn and black bean soup stand on their own. But the salsa does add another pop of dimension that most palates will definitely appreciate.

Soup
1 cubanelle pepper, diced
1 long hot pepper, sliced
1 jalapeno pepper, minced
1 habernero pepper, minced
1/2 medium red onion, diced
3 cloves garlic, minced
3 japone peppers, torn, most of the seeds removed
2 puya peppers, torn, most of the seeds removed
1 inch ginger, peeled, minced
1/2 cup parsley
1 can black beans, rinsed
1 cup frozen yellow corn
1 tbl spicy mustard
1 tbl sriracha
2 tbls olive oil
2 tbls apple cider vinegar
1 tsp cumin seed
1 tsp coriander seed
2 tsps salt
1 tsp black pepper
4 cups water

Bring to a boil and then simmer all ingredients except corn, parsley and beans. Simmer until reduced by 1/3. Add beans. Simmer another 10 minutes. Stir in corn and parsley. Rest in warm pot with heat turned off for 5 more minutes.