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.

Pressure Cooker Vegan Lentil Soup

On the myriad cooking shows I watch they often use pressure cookers. I've often wondered to myself if I need one and if I did have one, what exactly I would make with it. 

I never did buy one for myself. I always figured I had the time to wait for the same thing to happen via the stovetop. 

But for some strange reason, my mother bought one. She doesn't even like to cook. Perhaps that factored into her decision. 

When she fell ill, I found myself with the desire to make good use of this appliance on her behalf. It felt therapeutic to create sustenance from this device that she'd bought so soon before she'd become sick. 

Since it's summer and hot, I thought to myself, I can make a complex broth based soup without making the house hot simmering it on the stovetop for a long time. 

My absolute favorite soup meal is lentil soup. It's just the ultimate vegan chicken noodle soup analog. It's the food of memories, childhood and comfort. It will give you a big hug. 

Thanks to the pressure cooker, I was able to create it easily and without turning my kitchen into a sauna. 

It's super simple using the pressure cooker. 

1/2 cup dry lentils
1/2 cup dry pearl barley
1 cup frozen corn
2 large shallots, thinly sliced
7 cloves garlic, minced
10 ounces button mushrooms, chopped small
1 small red bell pepper, diced
1 small poblano, diced
1 jalapeno, diced
1 serrano, diced
2 tbls dijon mustard
2 tbls capers/brine
1/4 cup dry white wine
1 small can low sodium V8 juice
7 cups water
1/4 cup olive oil
2 tbls salt
1 tbl black pepper
1 tbl turmeric

Add all ingredients except lentils, corn and barley to pressure cooker. Set to soup/broth and timer for 20 minutes. 

The concept is, we first create the broth. When the broth is done we add the lentils and barley to cook in the broth.

When the timer goes off, release the pressure and remove the lid. 

Add lentils and barley. Reset lid, Set cooker to grains/rice and timer for 10 minutes. 

After second cycle is complete remove to a storage container, stir in corn and cover.

Allow to rest 5 minutes.