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 Recipe Spicy Cream Sauce Stir Fry

This has elements of both asian and latin cusine. I always have great results when I pair those two.

The beans are italian.I would've used black beans, but I didn't have any. Thankfully, most beans are versatile that way. They pretty much work across the board of all the different cuisines of the world.

It's a very creamy and spicy sauce. It has a lot of different heat notes from a variety of different peppers. I really like how the different heat sources play on the foundation of the creamy base. The fattiness and richness marries all those flavors seamlessly. The subtle notes as well as stronger ones all play together in luscious, saucy harmony.

3 stalks celery, sliced
1/2 pint white mushrooms, sliced
1/2 bunch scallions, sliced
1 jalapeno, sliced
3 dry shishito peppers
2 chile de arbol
3 cloves garlic, sliced
2 tbls olive oil

1 can garbanzos and brine
1/4 cup white wine
2 tbls hot sauce
2 tbls vegan mayo

2 tsps paprika
2 tsps celery seed
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
2 tsps salt
1 tsp black pepper

Saute first set of ingredients in the oil. When mushrooms are nicely browned de-glaze with wine. Cook off wine for 5 minutes. Stir in garbanzos/brine, hot sauce, spices. Simmer and reduce by 1/3.

Remove from heat. Stir in vegan mayo until fully incorporated.

Let rest 10-15 minutes to thicken sauce.