Today we're tasked with bringing you food in complimentary colors. Why re-invent the wheel is what I say.... Winter, Spring, Summer or Fall, red and green continually appear all around me. Don't believe me.... look at all this!
|I actually remember preparing this....|
Polenta with fresh red sauce.
It took a LONG time to make the polenta....
stirring.... stirring.... stirring
Green plates count, right?
|Saw a non-vegan version on Pinterest|
Bah to non-vegan!
This is vegan!
This is what happens when I spend far too many hours in the kitchen...
|I think this was a kale salad with vegan parm and tomatoes|
I made it, I photographed it but....
this was a long time ago, not sure!
|Sublime, Ft. Lauderdale|
Greens from their rooftop garden
|Might not be the best picture|
but holy hell, vegan eggplant parm and local greens
The other happy vegan makes the BEST
|More Jersey autumn splendor|
|Autumn splendor from Jersey|
|Tropical complimentary splendor!|
|Red... right next to those sprouts|
|Brussell sprouts getting ready to roast|
|I picked this mango, indeed I did!|
It IS red and green!
|We have a huge hibiscus bush here|
The iguanas love the flowers
It's ok, iguanas are green, so it works
Did you know hibiscus are edible, of course you did!
|Another great meal at Kaya, which is gone.|
Vegan pesto, with grilled asparagus and tomatoes.
Those were the days my friend.
|I couldn't resist|
This is how people decorate for the holidays where I live
I love this!
|This is some kind of flame plant|
it actually grows in my garden!
|Oh so long ago....|
garden grown basil
whipped into vegan pesto
served on linguine w/tomatoes
This too was a masterful creation from Scott
We really miss that place.
|Vegan sugar cookies|
Key deer style!
with cucumber sauce and tomatoes
Of course vegan.
They were an experiment,
never to be repeated.
|OMG, complimentary mango splendor|
|The first or second year after I had moved here|
my brother sent me a care package for my birthday
Jersey corn and Jersey tomatoes
I practically cried
If you live in Florida, you understand
|My compliments to Mother Nature|
|Tofu Benedict with avocado hollandaise|
The Cafe, Key West
Used the dough recipe in the Vegg cookbook (best EVER!)
tofu ricotta using a recipe from Whole Foods site
I can tell by my plate and mat
this was at Christmas
Why do I use so much red and green,
I don't even celebrate Christmas!
|Well, it's red, and it's green|
but beyond that I have no idea
what I cooked here!
|Long lost Yule cake|
I make one for us every year
This was one of the less elaborate ones
but... see, red and green!
|This is a Caprese plate I made for a Meetup last year|
The theme was vegan wine & vegan cheese
We had over 50 vegan cheeses represented!
One of my contributions was this plate
Miyoko's wet buffalo mozzarella style cheese
|This is the inside of lasagna rolls, before I rolled|
Tofu ricotta made by me of course
|This is a velvet apple|
growing at the Grimal Grove!
|Italian Rainbow Cookies|
I saw them non-vegan style, and took on the challenge
These were a ton of work, but
|Papayas, green but.... look below...|
|Local red cherries (some type of cherry I think!)|
a huge bundle given to me long ago by a friend
These are tart with a giant pit in the middle
A challenge to work with, but oh so beautiful!
Until I was scrolling through photos for yesterday's prompt, I honestly didn't realize how much I love red and green plants and food.
Nothing, and I mean NOTHING beats fresh organic greens with ripe Jersey tomatoes and a simple vinaigrette.
Red and green forever, go plants!