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.


Plant Based Arugula and Basil Pesto

I love the unique bite of arugula. It's a no-brainer for a pesto.

Pesto needn't be limited to being a pasta sauce. Although it's great when used that way.

Try it on toast, baked potatoes, vegetables. Go nuts with it.

A good pesto works as a sauce, garnish, dip, spread. It just makes whatever you pair it with that much better.

Plant based pesto is pretty easy to pull off. Just swap out the cheese. Nutritional yeast is the universal vegan cheese substitute. Not only does it provide complete protein and numerous b vitamins, it also boasts an umami cheese like flavor that vegans have been using for ages to reimagine some of their favorite recipes as cruelty free.

2 cups arugula
1/2 cup basil
3/4 cup almonds
3 tbls nutritional yeast flakes
5 cloves garlic
1 jalapeno, deseeded
1 serrano, deseeded
1/3 cup olive oil
2 1/2 tsps salt
1 tsp black pepper

Buzz it all up in the food processor until your desired consistency is achieved.

For best results, allow to rest a few hours.