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.


Pickled Peppers and Pintos

Vegan cooking doesn't always mean turning on the oven or the stove top. Sometimes it's as simple as slicing, dicing and stirring. Some of my favorite meals have come from simply combining some fresh ingredients and giving them a good toss.

That's the beauty of working with vegetables and beans, you don't have to cook them. They are beautiful just the way they are.

Especially in the warmer weather, there's nothing more satisfying than some fresh components coated in a bright dressing of salt, fat, acid and heat. It's flavor on steroid.

Save those pickle jars after you've finished all the pickles. The brine is an easy way to add authentic pickled flavor without the fuss.

2 poblano peppers, diced
1 long hot pepepr, sliced on the bias
2 jalapeno peppers, minced
1 serrano pepper, minced
5 cloves garlic, thinly sliced
1 can pinto beans, rinsed
1 can red beans, rinsed

2 tbls olive oil
1 tbl apple cider vinegar
1 tbl pickle brine
2 tsps sriracha
2 tsps spicy mustard
2 tsps hot sauce

1 tsp celery seed
2 tsps dry oregano
2 tsps onion powder
2 1/2 tsps salt
1 tsp black pepper