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.


Penne in Vegan Mushroom Cream Sauce

1/2 a 1 lb. box penne pasta cooked al dente

8 ounces chopped white mushrooms
One 13.5 ounce can unsweetened coconut milk
1/2 cup white wine
1/2 cup original flavor almond milk
1 tbl olive oil
2 shallots minced
1 jalapeno minced
3 cloves garlic, sliced
Large handful of fresh parsley chopped
1 tsp herbs de provence
1 tsp crushed red pepper flakes
2 tsps salt, 2 tsps black pepper

Saute mushrooms in the olive oil in a large skillet. Season with 1 tsp salt and 1 tsp black pepper. Cook over medium high heat stirring often until darkened and fragrant. Add shallots, jalapeno and garlic. Continue cooking and stirring until shallots are translucent and the mixture is very aromatic. Add wine. Bring to a simmer and let reduce 5 minutes.

Add coconut milk, almond milk, herbs de provence, pepper flakes and remaining salt and pepper. Simmer for 5 minutes.

Add cooked pasta. Stir to coat pasta in sauce . Cook over medium heat for a few minutes until a nice sauce is formed.

Stir in parsley.