Coco Delight and Exotic Avocado Salad, Part 1 of 3

All right kiddos, we’re going to do some fantastic cooking today. This is called “Vegan Spare Ribs,” but you don’t have to call it spare ribs even. You can call it some fanciful food, like “Fragrant Coconut,” or something more to your liking: “Savory Coconut,” or “Angel Blessing Coconut,” “Blessed Coconut,” “Blissful Coconut,” “Cozy Coconut,” whatever you like. OK. The reason we call it “Vegan Spare Ribs” is so that the people who are still just transitioning to a vegan diet and they still feel like to replace in their psychological mind something similar to what they’ve been eating, then you can call that “Vegan Spare Ribs.” OK. We shall call this “Coco Delight.”

I think we prepare the salad now first before we go into the hot dishes because the cold salad can stay cold very long, but the hot dishes should be eaten when it’s warm. You know that. First, we prepare the salad.

INGREDIENTS (For all ingredients, please use organic versions if available)

For the ENTRÉE: Coco Delight, the ingredients are: 300g of gluten powder, Flesh of 1 coconut, Pinch of salt, ½ - 1 cup of soy milk, Organic olive oil

Sauce: ½ small apple, finely chopped (optional: apple juice, or pears & grapes), 4 big strawberries, finely chopped, Juice of 1 orange, Pinch of salt, A squeeze of fruity syrup, A dash of organic strawberry jam, 10 counts of Maggi or soy sauce, Finely ground black pepper, Vegetable bouillon, optional, 2 mushrooms, optional, A few dashes of coriander seed powder, 1 tablespoon of vegan oyster sauce, Water, Optional: ketchup, mustard

For the Exotic Avocado Salad, the ingredients are:

2 medium avocados, Black pepper, Salt, Juice of 1 lemon, A squeeze of fruity sugar or fruity syrup, 1 tablespoon of organic olive oil, Coriander seed powder (optional), Red bell pepper cubed

SIDE DISH: Boiled vegetables Zucchini quartered, Cherry tomatoes, Filtered water