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 Oreo Pudding

I had some leftover tofu and was trying to come up with a use for it. Cream soup. Creamy sauce. Muffins. My mind went through the various possibilities. Then in a flash inspiration struck. Pudding.

Years ago when I first went vegan I made several failed attempts at vegan pudding using almond milk and those little boxes of pudding powder. I mostly got pudding soup.

I hadn't thought about that in a long time, but apparently my subconscious was still holding onto it.

Silken tofu has a texture not unlike soft cooked eggs. This is what gives the pudding its body and the creamy texture you'd expect. Because tofu is literally tasteless the other flavors are able to shine.

I was going to do chocolate pudding, but alas, no cocoa powder and no sugar on hand. That's when the second inspiration struck. I had just bought double stuff classic Oreos. Any good vegan knows Oreos are egg and dairy free.

I separated the chocolate disks and scraped out the filling and I was well on my way.

7 Oreos worth of chocolate wafers (14)
6 ounces silken firm tofu
Half of a 1/3 cup almond milk - I just eyeballed it in the measuring cup
1/4 tsp salt

This amount makes two small puddings. Double everything for 4 puddings.

Blitz Oreo wafers in a food processor until you have crumbs. Add milk, tofu and salt. Pulse again until a puddling texture is achieved.

Transfer to serving cups or glasses. Cover with plastic wrap and chill  in the fridge at least 20 minutes.

Save the Oreo creme and you can make a nice topping for your pudding.

Whisk the leftover creme in a small bowl over a small pot of boiling water. Add 1 tbl almond milk, 1/4 tsp salt, 1 tbl prepared coffee (optional) and 1 tbl peanut butter. Whisk until an emulsified liquid is formed. Pour into a container and cover with plastic wrap. Chill until semi firm.

If you don't want to add the coffee you can use the same amount of additional almond milk.

The pudding is rich, creamy and delicious. And so easy to make.

I gave some of my tofu pudding to an omnivore and they thought it was traditional pudding. When I revealed it was tofu pudding they kept right on eating it until it was all gone.

Down the road... tofu ice cream.