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 Potato Salad

Here's a re imagined potato salad that's sure to please. It's vegan and it's delicious. While traditional potato salad relies on fatty and non-animal friendly mayonnaise, this version goes a more salad truee route.

My vegan potato salad is just as the name suggests, a salad with a base of potatoes. It's dressed not with mayo, but with a sweet and tart balsamic vinaigrette dressing.

We start with oven roasted potatoes that have chilled for a while in the fridge. We add them to the bottom of a bowl. Then we top with some diced raw onion, diced red pepper, sliced black olives, chopped lightly cooked broccoli and a spoonful of black beans. We drizzle with vinaigrette dressing. Sprinkle with nutritional yeast and lemon pepper seasoning. Top with some almonds and toasted panko bread crumbs. It's the tastiest and healthiest potato salad you'll ever eat and it's also 100% vegan.

Variations might include roasted garlic, roasted peppers, cilantro, garbanzo beans and italian dressing instead of vinaigrette.