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.

Crispy Flax Flatbread

This is a modification of a standard flatbread recipe. It includes the addition of ground flax seed and nutritional yeast.

It's then brushed with olive oil and topped with some scrumptious stuff before baking off in a hot oven.

2 cups flour
1/4 cup nutritonal yeast
1/4 cup ground flax seed
2 tsps salt
1 tsp black pepper
3 tbls olive oil
2/3 cup water

Sliced red onion
Sliced garlic
Cooked vegan sausauge, crumbled
Parsley leaves
Salt and pepper
Olive oil for brushing dough

To make the dough either use a stand mixer or do it my hand in a large bowl. Add all dough ingredients except water. Add water and mix. You want to make a fairly dry, dense dough that still balls together. Add additional water in small increments until dough just barely comes together. Knead for 10 minutes.

Shape into a disk and cover in plastic wrap and rest for 30 minutes.

Dividie dough disk into 6 equal triangles. Dust work surface lightly with flour. Flatten each into 1/8 thick  polygon. It's easiest to just flatten it by hand. Arrange on a lightly greased baking sheet. Brush with oil. Season generously with salt and pepper. Cover with toppings.

Bake at 450 F for 15-20 or until dough is crispy and firm.