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.

Revised * Vegan Mac and Cheese

There are a lot of vegan mac and cheese recipes all over the internet. What makes this one a little different is the use of silken tofu. I think it creates the ideal cheese sauce texture and viscosity.

Since tofu has no fat and real cheese has fat I used some olive oil to add the richness you'd expect.

White mushrooms add the umami factor to bring it all together. Some chick peas and their aquafaba complete the creaminess profile.

Cheese Sauce
1 12 ounce container silken firm tofu, drained
2/3 cup nutritional yeast flakes
1/2 pint button mushrooms *** see revision notes below
1 tbl spicy mustard
1/3 cup chick peas + 2 tbls aquafaba
1/3 cup almond milk
3 cloves garlic
3 tbls olive oil
2 tsps turmeric
2 tsps paprika
3 tsps garlic powder
1 tsp onion powder
1 tsp cayenne powder
1 tsp crushed pepper flakes
3 tsps salt
2 tsps black pepper

This makes enough sauce for an entire box of elbow macaroni.

It's surprisingly easy to make. The list of ingredients migth seem kinda long, but most of them, if not all,  you probably already have on hand. Buzz up all the components in a food processor until smooth and creamy.

Pour sauce over cooked and drained macaroni. Retain a few tablespoons of the pasta water in the mix to starch things up a bit.

At this point you can simply serve it in a bowl and add your garnishes.

*** This version looks great and tastes great, however if you're not going to eat it all in one sitting the mushroom will turn it brown. Still tastes awesome, but not as pretty. If you need the color to last try cooked yellow corn or canned corn in place of the mushrooms.