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 Runner's Garlic Tofu Mousse

I took up running about a year and a half ago. I had previously been a cyclist. The transition went smoothly, for the most part.

I'm naturally a long distance/endurance athlete. A 3 mile run doesn't do it for me. A 10 mile bike ride is simply not enough.

At some point in my long runs I hit a wall and even with rest I struggled to recover. I pored over articles on the Internet about exercise, running and vegan nutrition.

I learned about the importance of vitamin d. I learned about warm ups and proper clothing selection.

As plant based people, we already understand the need to supplement B12. We also know that plant combos create complete proteins.

What I didn't understand is how much of everything I'd need for such a high intensity activity like long distance running. I have the bad habit of thinking if I'm eating fortified cereal with fortified almond milk that I'm okay with the B vitamins.

I also assumed if I was eating a variety of grains, veg and legumes that I was covered in the amino department.

I thought I was getting enough B12. I thought I was getting enough protein and potassium. I thought I had everything I needed nutritionally. But when you're working your body as hard as you can work it, the amount of nutrients it requires skyrockets.

When I made a concerted effort to add a lot more of everything, I saw a big difference in recovery and performance.

I came up with this recipe to incorporate more nooch and protein into my diet. It yields a creamy, cheesy, salty puree that you'll enjoy adding to whatever you're eating.

1/2 block silken firm tofu
1/2 cup nooch
2 garlic cloves
1 serrano pepper
2 tsps salt
1 tbl olive oil

Buzz it all up until a fluffy, whipped mousse is formed. I used a stick blender.

Use it as a mayo replacement, a dip, a puree. Or just eat it by the spoonful if you're so inclined. It's a creamy, salty, garlicky, unami treat.

It'll help keep your runs long and joyful and make your runner's highs  more consistent.