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 Broccoli Cheese Mousse Recipe

This recipe uses tofu and broccoli to create a rich and thick puree that has a texture similar to a whipped cream cheese. The broccoli provides that wonderful 'green' flavor and the supporting ingredients give it pizzaz.

It's easy to make. It's great on bread. On pasta. As a dip.

It offers protein and all the great vitamins that broccoli provides. It doesn't taste like broccoli. It tastes and feels like a whipped cream cheese with broccoli and garlic.

Ingredients
1 large head of broccoli
1/2 block silken firm tofu
2 tbls coconut milk
5 cloves garlic
1 tbl white balsamic vinegar
1 tlb olive oil

2 1/2 tps salt
2 tsps garlic powder
1 tsp onion powder

Roast the broccoli at 425 F for 7 minutes.

Once cooled, cut into small chunks and add to work bowl of your food processor.

Add garlic, coconut milk, vinegar, oil, spices and tofu. Break the tofu into small chunks with your hand.

Processor until smooth.

Firm up in the fridge for a few hours at least. Overnight is better.