Vegan no tuna casserole

Vegan no tuna casserole (brown rice macaroni, whole wheat bread crumbs, braggs liquid aminos, kale, nori, tahini, nutritional yeast, sea salt, lemon juice, black pepper, whole wheat flour, arrow root powder, garlic, evoo).

Daikon noodles: the raw versus the cooked.

Daikon noodles: the raw versus the cooked.

This was the first time I've made a large quantity of daikon noodles with my mandonline. I've done zucchini before, but daikon is much easier and yields, I find, a much better texture and flavour. So, I decided to experiment a little with the saucing and plating.

Top sauce is daikon noodle with peanut sauce (peanut butter, nama shoyu, garlic, chili, dulse, sea salt and ginger) with chopped flat leaf parsely for garnish.

The bottom sauce is daikon noodle with raw macadamia sauce (macadamia butter, garlic, chili, dulse, sea salt, nama shoyu) with nori chiffonade and flat leaf parsley.

Raw sea vegetable, cantaloupe and macadamia gumbo; vegan wild rice shells and cheese over collard and carrot slaw.

Raw sea vegetable, cantaloupe and macadamia gumbo (nori, dulse and wakame, cantaloupe, macadamia butter, garlic, chili, sea salt, cider vinegar) with nori chiffonade for garnish.

Vegan wild rice shells and cheese (turmeric, garlic, ginger, tahini, lime juice, cider vinegar, chipotle, sea salt, nutritional yeast) over collard and carrot slaw (sea salt, cider vinegar, evoo/flax oil, black pepper).

Mango and smoked tofu salad with scallions

Mango salad (dressed with garlic, sea salt, chipotle, lime juice, lime zest, wine vinegar, peanut butter, nori) with smoked tofu (tofu, sesame oil, canola oil, liquid smoke, tamari, garlic) and scallions.

The wine was Louis Jadot's Morgon.