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.


Almond Milk RIce Pudding

I made vegan rice pudding the other day. It was scrumptious straight from the pan. But after it sat awhile it got kinda dry and hard. I'll need to adjsut my recipe to include more liquid. but otherwise it was very delicious. It was also really easy to make.

Here is the adjusted recipe

1 cup white rice
2 cups almond milk
3/4 cup water
1 tsp vanilla extract
1/3 cup maple syrup
cinnamon and nutmeg if you have them

Cook rice in the water first. when most is aborbed add milk and continue cooking gently until the rice is tender. you'll wnat a fair amount of milk still remaining. a soupy consistency.

remove from heat. add syrup, vanilla and spices. let sit two minutes covered in warm pot. then transfer to cool, covered storage container. chill in fridge 3-4 hours before consuming.

When ready to serve top with a drizzle of maple syrup and a sprinkle of cinnamon.