I made a sharkcoochery board!

It's got garlic butter miso focaccia with green onions and rosemary folded into it.

mild vegan salami

fermented tofu cheeses(tofu misozuke)

The one with red speckles had chipotle powder, smoked salt and smoked paprika added to the miso paste

The one next to it had a ton of garlic confit and herbs added to the miso paste

and the last one has some garlic, lime juice and lemon zest added to the paste, but this one also used light miso instead of dark.

I made carmelized onions and then added chopped up oystermushrooms that I cooked in bacon seasoning and butter.

There's also tofu bacon, one pile is maple flavored, and the other has extra black pepper tacked on.

The green stuff in the ramekin is Haitian Epis that I added to an entire packet of mori nu silken tofu and about 1/4 cup of soaked cashews. Epis is a paste made up of a ton of aromatics, some oil and vinegar, used to season meat, but I wanted to try turning it into a condiment

There's some quenepas in the other ramekin and in the last ramekin, Pikliz, aka Haitian coleslaw.

Every Haitian family makes their pikliz differently but for me I like doing:

4 cups thinly sliced green cabbage (about 1/2 cabbage)

2 grated carrot

1 shallot, thinly sliced

2-4 scotch bonnet peppers, thinly sliced into rings(Can substitute any pepper technically, use ONE pepper if you have 0 spice tolerance)

1 red bell pepper, thinly sliced

I put 3-5 garlic cloves that I smash into the jar

3-4 Bay leaves

You can put as little or as much salt as you want, I typically put bouillon powder till the liquid has reached my desired savoryness

equal parts vinegar and lime juice to fill up whatever jar/container you put all this in.

You can also put other veggies and shit in here too, whatever tastes good.