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 Cilantro Aioli

Continuing on my path of discovering just how versatile and tasty tofu can be, I've come up with this cilantro flavored aioli.

It doesn't use store made vegan mayo, but it does feel and taste like mayo.

I've been slathering it all over rolls and bread. I've been dipping carrots and potatoes into it. If you're one of those people who love cilantro, you'll love this. If you're one of those people who hate cilantro, substitute parsley or dill. It'll be just as good.


Ingredients
6 ounces (half a package) silken firm tofu
2 tbls vegetable shortening
1 bunch fresh cilantro, including the thinner stems
1 lime, zest and juice
10-12 slices jalapeno/serrano
3 cloves garlic
2 tsps olive oil
2 1/2 tsps salt
1 1/2 tsps black pepper
1 tsp dry parsley

In a medium sized sauce pan heat the cilantro and garlic on medium heat. Use a metal or heat safe spoon to scoop out the shortening and leave the spoon with the shortening on it in the pan with the cilantro and garlic to soften it up. As the shortening begins to soften stir the cilantro and garlic to lightly coat it in some of the fat. Do this for a few minutes until the cilantro is glistening with a thin layer of fat and has wilted just a little bit.

Add the cilantro, garlic and the rest of the shortening from the spoon to the bowl of a food processor. Add remaining ingredients. Puree until smooth.

Chill at least a few hours in the fridge to allow the tofu and the shortening to firm up to the right texture.