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.

Chile and Garlic Tofu Puree

Lots and lots of garlic make this small set of ingredients one of the tastiest things I've ever put in my mouth. Simple is often best. 

When there aren't a lot of ingredients, you can ensure that the ones you do use, really shine. 

1/2 block silken firm tofu
12 cloves garlic, peeled and destemmed
1 jalapeno, chunked
1 serrano, chunked
3 tbls olive oil
2 1/2 tsps salt

Puree in food processor until smooth and creamy. 

This puree boasts a big hit of protein thanks to the tofu. It packs a lot of heat and intense garlic flavor. I love it. The olive oil gives it richness. You really have to think about fat when making vegan food. It needs that unctuousness since it's lacking animal fat. A good dose of oil goes a long way to making plant based foods truly delicious. 

It has a beautiful light green color thanks to the addition of the chiles. 

If it sounds too intense for you, a nice variation might be to roast the garlic first and/or char the chiles.