The garden of vegan, 256pp.
by Tanya Barnard and Sarah Kramer
Arsenal Pulp Press Vancouver, 2002
Cooking on page 132
This is a sequel to the 1999 book called How it all vegan! and has come to me very highly recommended. Luckily I was able to buy it secondhand at my much loved Canty’s Bookshop.
We’re not vegan, but have friends who are, and I like to cook great food that suits their lifestyle. The authors have a helpful website called GoVegan.net.
Pages 30–32 have a list of 45 useful and interesting tips to do with baking soda (I’ll be checking those out), so I moved on to page 132.
Avocado salsa
Ingredients
1/2 cooked or canned corn niblets
1/4 cup olives (your choice), chopped
1/2 small red bell pepper (capsicum), chopped
1/2 small onion, chopped
1 clove garlic, minced
1 tbsp olive oil
1 tbsp lemon juice or apple cider vinegar
1/2 tsp dried oregano
1/8 tsp salt
1/8 tsp pepper
1 avocado, diced
Method
In a large bowl, combine the corn, olives, red pepper, and onion. In a small bowl, whisk together the garlic, oil, lemon juice, oregano, salt, and pepper. Pour the dressing over the salsa. Stir in the avocado just before serving. Makes approximately 2 cups.
How it played out
I made this exactly as written using lemon juice, kalamata olives and the kernels from one ear of fresh corn. I zapped the corn in the microwave for about 90 seconds. The balance of dressing to other ingredients was perfect.
Verdict
This salad is delicious and so simple to make. But the thing I like the most about this vegan cookbook is that is focuses on real ingredients, and not tablespoons of things with names I don’t recognise. No wonder it is highly recommended.
I’ve started giving away some of my cookbooks—ones that I am unlikely to use again in future—but this one isn’t going anywhere.
Travel
I’m quite a bit behind on my travel blog, but I hope to get going again this week. Here’s a post from Guinea, West Africa. When we were there last year I bought 10 avocados for $3. Bargain.
What's cooking on page 32 
Looks and sounds delicious. I’m all in favour of bright colourful salads and vegetable servings that appeal to the eye, just as much as the taste buds.
I also believe in using good crockery or glassware that appeals to the eye. Looks like you’ve chosen a lovely ceramic dish in the photo above.
I agree completely, Vicki. I think colour is so important to the food on the plate. The dish belonged to John’s Aunt Esther, who lived with us for almost 8 years.
Looks most delicious. A salad even I can cook. I’d make it with two avocados. But my main comment is How Good Is Canty’s Bookshop?
Two avocados makes good sense. And yes, Canty’s is the best.
Looks delicious… I love avocados they are not very good here though I struggle to find nice ones 🙂
Your lack of nice avocados surprises me. We could get nice ones when we lived in Burma. Certain villages were known for their avocados. That said, the Burmese thought avocados were only good for pig food. Maybe that has something to do with it.
When I lived in the South I could find nice ones but here in the North they are Thai avos and not the same I think they pick them too young or it may be the type 🙂 As you say pig food as Thais don’t seem to eat them 🙂
How frustrating. If I come to Thailand, I’ll bring you some.
Thank you 🙂 x
You could add all sorts of extras to this delicious salad. I think I might add Blanched broccoli or snowpeas or some nuts for extra protein.
Oh yes, the options are endless.