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 Pasta Alfredo

Creamy, rich, nut-free vegan alfredo sauce is easier than you think.

Alfredo Sauce
1 can great northern beans
1/2 block silken tofu, drained
3 tsps salted sunflower seeds
6 cloves of garlic, sliced thinly
1 tsp nutritional yeast
1 tbl vegan mayo
1 tsp salt
1 tsp crushed pepper flakes
2 tsps black pepper
pasta water as needed

Other Ingredients
1/2 16 ounce box pasta, cooked al dente
1/2 cup cooked broccoli florets
Couple handfuls fresh parsley leaves

Saute garlic in 3 tbls olive oil until fragrant and slightly darkened.

In a food processor puree until smooth all the sauce ingredients, garlic and oil, but not the pasta water. Set aside sauce.

Prepare pasta. Reserve pasta water in the pot. Add drained pasta to large bowl. Pour sauce over pasta. Stir in parsley and broccoli. Add pasta water in 3 tbl spoon increments as needed to create a smooth sauce.