Animal-Free Food Art

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ANIMAL-FREE FOOD ART

Every ‘comfort food’ is now comfortable for animals too! These are a presentation of simple and delicious meals and snacks anyone can easily make at home. PROOF THAT EATING HABITS CAN STAY!

Keep the burgers, keep the dogs! Keep the bacon, the tuna and the breakfast patties! Even chicken breast can stay! Now all veggie, all healthy!

Of course, true gourmet meals involve the artistry, food diversity and presentation that someone with more time and skill can accomplish… TRUE FOOD ART

For now, these deliciously simple, healthy, daily meals will do…

1. “The Londoner” - a vegan ‘rasher’ sandwich

Just wrap the bread fully in foil, and place beside a glass dish or pan of sliced mushrooms and onions on one side of the oven, with rasher strips or snippets on the other. I use a few good dots of ‘Napolina’ extra-virgin olive oil to make sure everything cooks evenly and to a slight crisp at the edges. While this is cooking, I gather the rest, and wash/dry the spinach or kale.

Using an oven mitt to hold the hot bread (15 mins is usual cooking time at 200 degrees C), slice carefully down the middle with a serrated knife and open. Assemble, making sure to spread a nice coat of the truffle pesto on one side, to the edges. Same with the butter and mayo. Then slices of avocado and cheese, stuff with the rasher/onion/mushroom mixture, and pack until almost bursting with freshly washed and dried greens. Holding the sandwich down, slice into 2 pieces on the diagonal.

It always looks nice on a good plate! But you can also add a few orange slices and chocolate at the edge of a plain plate, to finish the ‘look’. Your friends will agree, this is a gourmet sandwich with a very special, rich and sophisticated flavour.

animal-free dairy protein-based products

2. “The Pacific Melt” - a vegan tuna bake

It doesn’t get much simpler than this:

Another excellent protein made from pea and soya proteins, this ‘tuna’ is better than any canned tuna. It doesn’t sit in oily sauce or water to drain, it is pleasantly moist but not drippy, and never dry. I couldn’t believe how delicious this product was until I tried it and made the classic ‘melt’ at home. The flavour, the texture - even the look: this delicious protein source is inspired by tuna, but exceeds it.

‘Future Tuna’ - no draining required

Vegan mayonaise - ‘Hellmann’s’ or ‘Follow Your Heart’
Finely chopped celery and/or spring onions
Pepper to taste

Combine in a bowl, pat the mixture onto a freshly ‘buttered’ bun or bread slice, top with ‘Violife’ or other cheesy slice and bake at 200 degrees C until it looks bubbly and good.

All these ingredients can be found at ‘Sainbsbury’s, are inexpensive and delicious. Best of all, no animals suffered.

Imagine what kind of tuna casserole you could make with macaroni or finely sliced potatoes, ‘cheese’, maybe broccoli…

3. Veggie Pizza

Then top with ‘Cornish Sea Salt Co.’ flakes, mixed dry herbs and ‘Epic Mature’ vegan shredded cheddar, bake at about 200 degrees C until bubbly and well cooked. Slice and eat! I love topping with some dots of ‘Flying Goose’ Sriracha hot chilli sauce!

4. “Top Picks” - vegan protein sources (food art ‘meat’)

5. “Top Picks” - other vegan food art

1. ‘Future Farm’ Future Tuna - Not just for tuna melts, this exceptional veg tuna tastes amazing in a tuna casserole, fresh salad with peas/corn/onions/mayo/apple cider vinegar/apple bits, or even on a pizza. Great with mayo in egg salad.

2. ‘Beyond Meat’ Beyond Burger - Season like you would a regular burger - a little salt, pepper - or take it gourmet with some ‘Yutaka’ Organic Tamari soy Sauce when cooking, then spread with ‘Sacla’ truffle pesto. Add fried onions and mushrooms, a slice of cheese and OMG - the best burger you’ve ever had!

3. ‘Richmond’ Bacon Rashers - Baked in the oven with a little oil or fried in a pan, these slices are delicious, flavourful and hearty

4. ‘Future Farm’ Future Chicken - Here is a super simple pan or oven ‘stir fry’ with asparagus, onions, garlic, Future Chicken and Aloo Saag. See two simple stir-frys below… one with purple onions and black sesame seeds, tamari sauce, truffle pesto and oil; another with red and orange peppers and sweet chili sauce.

For all three, just gently fry or bake the chicken in a little olive or sesame oil, (add seeds), add onions, then add the veggies and keep stirring as you add tamari sauce. Add Aloo Saag or any of the wonderful Sainbury’s Indian sauces for two, including Saag Paneer, Tadka Daal, Bombay Potatoes

‘FUTURE CHICKEN’ WITH ALOO SAAG

Future Chicken is also great in a clay baker with potatoes, peas, onions, garlic etc. and some wine and tamari sauce.

5. ‘Moving Mountains’ Hot dogs - the best hot dogs I’ve ever eaten! Boiled, fried or oven baked, these are delicious on their own, with baked beans or traditional in buns with ketchup, mustard, relish.

6. ‘Moving Mountains’ Sausage Burgers - Now you can make the delicious comfort food ‘scrambled egg and sausage burger’ breakfast. These are amazing and unlike anything else on the market that I have tasted. No one would guess these are vegan.

More coming soon…

It’s so easy to make this gourmet oven-baked sandwich in the time it takes to heat the bread:

Fresh organic sourdough or other bread
Organic spinach or kale
Organic avocado
Favourite vegan mayo - Both ‘Follow your Heart’ Vegenaise and ‘Hellmann’s’ Vegan Mayo are outstanding. ‘Follow Your Heart’ is a little creamier, Hellmann’s’ a little zestier.
Favourite butter-like spread
Cheesy slices
Fresh organic onions - red or spring
Sliced organic mushrooms
Strips or snippets of ‘Richmond’s Bacon Rashers

and the secret ingredient that is OMG DELICIOUS:

‘Sacla’ Truffle Pesto

These delicious rashers are better than bacon - not super greasy, not chewy or stringy, extremely flavourful, crispy and satisfying. No animals were made to suffer, and this low calorie protein product from plants is a warm treat in any sandwich or dish calling for bacon or any protein source. Better than bacon in a regular BLT as well!

All ingredients can be found at your local Sainsbury’s

I cut the rashers with scissors because it’s so easy.

You could add a little sea salt to the avocado - I really like flaked sea salt - ‘Cornish Sea Salt Co’ make a great one.

The only cleanup is the cutting board, knife, scissors and the dish you used in the oven. I save the foil, using it to either wrap half the sandwich for later, or keep for my next creation.

Starting with a great foundation: