Fruit Salad - made with fresh blueberries, peaches, and strawberries mixed with a small amount of dried mint and maple syrup.
Sweet Potatoes - I peeled and cubed a large sweet potato, boiled it until it was soft, and then put it in my cast iron frying pan with some meat drippings at a medium-high heat until the cubes (well, technically rectangles) had slightly browned, stirring very occasionally.
Salmon Cakes - I mashed together (with a potato masher) a drained can of salmon, sliced green onions, a few tablespoons of arrowroot flower, a few teaspoons of water, a bit of salt, and about a tablespoon of avocado oil. Once I had mashed this mixture enough that it was a uniform texture and sticky, I formed it into patties, and fried it in my cast iron frying pan with avocado oil at a medium-high heat until each side had browned.
Carrots - I modified my own recipe by taking out the dried cranberries and pumpkin seeds, and adding in currants. I also was less lazy this time and shredded the carrot!
Cut up a half a head of green cabbage. Slice two apples and mix them with the cabbage. Put in a pan (I use cast iron) and add about six tablespoons of water at the bottom of the pan. Cook at a high heat until the cabbage is soft and the water has evaporated (you might need to add more water). Add a few tablespoons of apple cider vinegar and cayenne pepper to taste. Sprinkle pine nuts on top. This dish makes surprisingly good leftovers.
I rinsed and chopped greens from local gardens (chard, arugula, and green onions). I put a little bit of avocado oil in the bottom of my cast iron frying pan and then layered a brown rice tortilla, the greens, and vegan cheese shreds (topped with another tortilla). I fried it at a medium high heat until brown, flipped it, and did the same. So delicious!!
[please forgive the terribly out of focus picture]
I make this dish a lot, and I'm going to give you the basic formula.
I used a base of minced ginger, minced garlic,and finely chopped onions. I fry this base in avocado oil until it starts to lightly brown and become aromatic. The, I add pieces of vegetables, including cauliflower, zucchini, squash, and bell peppers, mixed with a few teaspoons of curry powder. In this dish, I used curry powder from my favourite spice company. I mix this up, and let it cook a bit, getting the vegetables covered in the curry powder. Then, I add canned coconut milk, sometimes diluted with a bit of water or rice milk if it is quite thick, and golden raisins. Sometimes I add chicken. I finish cooking the vegetables in the coconut milk, avoiding bringing it to a full boil (it changes the flavour). That's it!