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.

Creamy Tomato Tofu Puree

I was going for a protein rich, very tasty thick sauce and I believe that's exactly what I created.

When you mix it with the rice it's really delicious and a complete meal because of the tofu.

1/2 block silken firm tofu
1 large tomato, chunked
1/2 yellow bell pepper, diced
1/4 yellow onion, diced
3 cloves garlic, sliced
1 tbl nutritional yeast
2 1/2 tsps salt
2 tsps paprika
1 tsp cayenne
2 tsps spicy mustard
1 tbl hot sauce
1 tbl sriracha
3 tbls olive oil

Saute the yellow pepper, onion and garlic in 1 tlb of the olive oil and 1 tsp of the salt.

Add tofu, tomato, cooked pepper mix, mustard, 1 tbl olive oil, hot sauce and srirach to a blender or food processor. Puree until smooth. Depending on your blender you may need to tamp down the chunks a few times during the process in order to a get a smooth puree.

Transfer to a mixing bowl and whisk in remaining ingredients until fully incorporated.

You can eat it right away, but a little rest in the fridge will make it even better.