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.

Pesto Sauce Packets

If you're vegan or thinking about becoming one you've no doubt heard about knorr red bell pepper pesto. It was supposedly vegan, but I cannot attest to that since it no longer exists.

What I can tell you is that Simply Organic makes a vegan pesto sauce packet. I found some at shoprite and was quite pleased. The directions say to add cheese, but the product does not contain any. Nutritional yeast can be added for a note of chessiness.

Things like this are always good to know. The more people that buy it the more likely it is to stay on the store shelves and remain true to its vegan origins.