Salsa 3: Tart Granny Smith green Apple, Tomato and English Cucumber and Mango.Lime.

My Go-To Salsa

Salsa 1

Ingredients:

6 Granny Smith or tart Green Apples, washed, cut into thin slices 

1 large Red Onion, washed and diced

1 dozen Red Seedless Grapes, a handful

A splash of rice vinegar, to taste

1 teaspoon Date Sugar Powder or any sweetener

2 small limes, juice and zest

1 small pinch of Cayenne powder to garnish

¼…

1. Sponge cake with matcha, coconut icing and raspberry filling

2. BBQed Pineapple slices cut into wedges with dairy-free cream

3. Orange baked cheesecake

4. Madeira sodden sponge cake

5. Raw Caramel slice

6. Jaffa slice

7. Peppermint slice

8 Chai slice

9. Sticky date pudding and sticky toffee pudding

10. Red Velvet Whoppie pies

Soured Red Cabbage, Shiitake Mushrooms and Brown Lentil Bolognese

Serves 4

½ medium red cabbage, finely cut

2 cans brown lentils

1 large red onion, diced

6 small garlic cloves, crushed

¼ Lemon juice (the acid) to sour the red cabbage

Extra virgin olive oil or grapeseed oil

8 fresh shiitake mushrooms

3 tbsp tomato paste

1 cup of textured soy protein

1 tsp powder chilli powder

1 tsp cayenne powder

1 tsp…

Breakfast Salad 1:

Ingredients: Gourmet mixed leaf salad selection  including Gem and loose mustardy Roquette leaves.  1 large avocado, umeboshi or white wine vinegar, a medley of cooked mushrooms, vegan mayonnaise, ½ diced red onion, 1 tbsp Greens nutritional yeast, 2 tsp mushroom water, 3 cloves crushed garlic salt and white pepper to taste. Combine.

Breakfast Salad 2: 1 large mixed Breakfast Salad Bowl including organic baby green and purple lettuce leaves, spinach leaves,…

The Vinegars for the salsa:

All wine vinegars, Red Wine vinegar, White Wine vinegar, Rice wine vinegar, Umeboshi vinegar, Sherry wine vinegar, Balsamic vinegar

The Seasonings for the salsa:

Salt and Pepper

Paprika

Sumac

The Oils for the salsa:

Olive oil

Grapeseed oil

Canola oil

Safflower oil

Sunflower oil

All-purpose oil

The Olives for the salsa:

Spanish black

Kalamata

Spanish…

I'd like to hear from you with your expressions from the plant and vegan kingdom.

 Of Cabbages and Kings

Brussel Sprouts with Clout

Orange Renaissance/Orange Blancmange

Hoisin Boursin

Blazin Raison Balsamic

Lemon Pepper Pot/Lemon Bad Boy/Lemon Pepper

Native Swede with cousin Turnip

Lettuce Show You Around/Lettuce Entertain You

Red Alert/Red Slaw/Kale Ale/Cauliflower Contrivance

Gutter Tactic Spud scented with…

Cassava and Jap (Kabocha squash) Pumpkin Stew

Serves 2 

Ingredients: 4 frozen rounds of Cassava found at speciality shops

1 medium Jap (Kabocha squash) Pumpkin, washed, peeled and dry air-oven roasted

2 medium Tomatoes, chopped

2 red Onions, peeled and diced

Olive or Grapeseed oil, 2-3 tbsp

10-15 fresh Curry leaves

1/2 tsp chilli and garlic paste

1/2 tsp ginger paste

1/2 tsp dried flaked chillies

1/2 tsp cumin…

Wasabi Crème Cauliflower Scallops Seared and Encrusted In Sesame Seeds

Serves 2

1 whole medium Cauliflower, washed, trimmed and the woody spine removed

Wasabi Crème; enough to cover the scallops or small wings

1C sesame seeds

5tbsp Olive oil

Flat leaf Parsley to garnish

Red Chilli Powder to garnish

Salt and Pepper to taste

Wedges of Lemon to serve

Air-oven the individual cauliflower scallops (wings) in 1 tbsp of olive oil…

Big day in Newtown. Lunch at Green's Enmore Road was a Mexican Burria vegan pie - the best! Tony Jones, the director, will be in attendance tonight for the premiere of 'Sentient'; Q and A's will be part of the program no doubt. Tony Jones is an Aussie. Known at 'Sundance' Film Festival. He asks "Can we justify harming animals in the name of science?". It's pegged as a moving journey into laboratory animals.  Runtime is 105minutes.

1 big bowl of roast organic vegetables in picante sauce

1 large mixed Breakfast Salad Bowl including organic baby green and purple lettuce leaves, spinach leaves, cherry tomatoes, chard, coral; a frilly sea lettuce, fresh garlic cloves, plant-based smoky mayonnaise, carrot, flecks of orange bell pepper, flat-leaf parsley, lemon juice. Seasoning to taste.

Rhubarb and Strawberry vegan Shortcake 

Loaded young Jackfruit Bourguignon with carrots and mashed potatoes in olive…

Air-Ovened Char-Grilled Bell Peppers, Habanero Hot Sauce and Spring Onions

Serves 4

Ingredients:

4 Orange - Green Bell Peppers, wash, trim and cut in half lengthways

1 tsp Sage, fresh or dried

Habanero hot sauce

Olive oil or Grapeseed oil

8 Spring onions, wash and trim

Salt and Pepper

Instructions:

Preheat the air-oven to 250C. Place the 8 shells of Orange-Green Bell Pepper and the 8 Spring Onions in the oiled roaster. Can…

2 x organic Kara Coconut milk

2x Arlington Tapioca pudding - plant-based Raspberry (GF)

2x Dulce de Leche cartons from Creme Creamery

Earth grown meat-free sausages for sausage rolls

2x pkt frozen plant-based Scrimp on Sugarcane

The Plant Pantry nutritional yeast/nooch

1x pkt Tempeh original

Earth Grown vegan tofu

Plant-based tuna for Paella

Plant-based sardines for Paella

99th Monkey plant-based Smoothie

1 pkt…

Vegan Hot Dogs

Serves 4

Ingredients for the Marinade:

1tsp grated Ginger, 1ts crushed Garlic, ½ tsp powdered Turmeric, 3tsp Sweet Chilli sauce, 1tsp Soy sauce,1tsp Olive oil or Grapeseed oil, Salt to taste

1 packet of Tempeh, 2 ribs per ‘dog’

1 large Onion, chopped and diced

2-3 tbsp Balsamic Vinegar

1 tbsp raw sugar

4 slit sideways, Hot Dog Buns, warmed

6 large fresh Shiitake mushrooms, French-style cut in quarters

Extra…

Some Marinades

The Marinades are important to vegan cooking. Here are some of mine. Also, some pointers on marinades include: Where soy is mentioned, coconut aminos seasoning can substitute. There are some food items that suit marinades including tofu, pears and mushrooms for their ability to ‘suck it up’ , as it were, the liquid marinade. There are 20 minute marinades through to overnight (in the fridge) marinades. The longer the better for a more intense flavour some say although 20…

Creamy Caesar Salad

Serves 4.

1 large Romaine (Cos) lettuce, chopped roughly or torn into bite size pieces. Use 8 leaves.

5-6 tbsp plant mayonnaise

1tsp Umeboshi vinegar for the salad

1 tsp rice vinegar or white vinegar for the Aioli

1 wedge of lemon juice for the aioli

Olive oil

12 slices of stale white bread for the croutons, cut crusts off

2-3 cloves of fresh garlic,crushed

1/4 tsp of vegan mushroom oyster sauce or…

South East Asian stuffed and savoury filo pastries, Ashwaganda tea, Pastizzis, either sweet such as apple, cinnamon and chocolate or savoury, tomatillo and NZ seaweed Karengo pickle, Biryani, Vegan Bake with Porcini Bechamel sauce, Finnish Pyttipannu, Indonesian Gado Gado with vegan prawn flavoured chips or equivalent. Argentinian chimichurri, Chinese Dumblings, Polish Pierogi. Vegan Mulligatawny soup with chunks of fresh bread or a french roll cut on the diagonal.

The 12 tastes are useful to build a vegan pantry repertoire based on taste. They are: Bitter A.K.A. some lettuce leaves for salad, Sweet A.K.A. vegan cream and Sour A.K.A. balsamic and the vinegars, Astringent A.K.A. citrus, Spicy A.K.A. the spices, Salty A.K.A. miso, Hot A.K.A paprika powder, cayenne powder and chilli powder, Plum A.K.A. Japanese plum sauce, umeboshi plum, vegan plum wine etc, Pungent A.K.A. quinoa, mustard etc Tart A.K.A. tamarind, green tart apples, the Aromatic Herbs…

It's name is Pave – One Square Potato

You will need a sharp knife or a mandoline.

Find the largest potato you can find and wash it. I use a large Y-peeler to peel the potato and sit it on a cutting board. The objective is to make a square so cut all four corners then once you have a square shape cut finely into layers one at a time, not unlike hasselback style. Pave cuts the square side. I managed 9 layers from one large potato. Pull the layers together, one after another,  and…

Abolitionist, Living Organisms, Animal Liberation; amelioration, Animal Rights; 'rise up Movement', Animal Law; Change the law, Law or War; a model for the 21st century in the making, Next Chapter; animal rights, community and support, Animal Rights; It's A Big Deal,  Plants Only; keep it fresh, Vegan; Professor Tom Regan, anthropomorphism, Techno-vegan, 'Socials' vegan; anti-speciesism, soil reclaim project, sustainability; credibility, grasshoppers and other bugs, reason and ethics,…

Foodies Love Food. Name 10 plus Ways the 'Foodie' Tag Benefits a Vegan

1. It can provide a broader canvas to work from.

2. It might create larger supermarket shelf space and some vegans believe this is where the future lies.

3. Everyday of our life, and our families lives, we eat to survive 3 times a day, breakfast, lunch and dinner. We can't live without food or water. It pays to be a vegan foodie.

4. Foodies grow more food.

5. Foodies form lasting…