Vegan Salami

Serves 4:
Raw Cashews (100g)
Flaxseed (3g)
Onion (3g - powder)
Sea salt (1 tsp)
Mustard (5g)
Pepper (1/2 tsp)
Water (300 ml)
Lime juice (1 tbsp)
Ketchup (30g)
Agar flakes (5g)
Cornstarch (7g)

1) Lightly oil 2 small ramekins.
2) Finely grind the cashews in a food processor. Add the flaxseed, onion powder, salt and pepper. Reserve.
3) In the food processor mix water, mustard, ketchup, lime, agar and cornstarch. Bring to a simmer, in a saucepan, over low heat until the agar is dissolved, stirring occasionally.
4) Add the cashew mixture and stir until it's smooth and creamy.
5) Then remove from heat and pour immediately into the ramekins.
6) Cover and refrigerate at least 4 hours. 

Potato, Carrot & Radish Salad

Serves 2:
Potato (300g - diced)
Carrot (200g - shredded)
Radish (200g - shredded)
Apple (1 - shredded)
Olives (20 - pitted)
Mayonnaise (3 tbsp)
Ketchup (2 tsp)

1) Cook the potatoes in boiling salted water until just tender. Drain well and reserve.
2) Place the potatoes in a mixing bowl with the carrots, radishes, apple and olives and toss in the mayonnaise and ketchup mixing well.
3) Serve just warm or room temperature.