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.

Quick Vegan Sandwich

Here's a good, quick vegan sandwich you can make on the fly. I love sandwiches. Lots of nutrition wiht minimal effort.

2 slice bread toasted
1 tbl jar tomato suace
beans or combo of beans of your choice
any crispy veg (onion, garlic, lettuce, pre-cooked aspargus, corn nibblets)
nutrional yeast

Toast your bread. If it's a firmer bread you don't need to toast it. If it's a soft bread you're better off toasting it.

Smear one side of one slice with tomato sauce. add beans. veg. yeast. top sandwich with other slice of bread and cut in half.


The sauce helps to keep the beans on the bread. It also add a lot of flavor. The cripsy veg add that textural element. The yeast add the extra nutrition you need.

See to your liking. salt, pepepr, garlic powder. Experiment.