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thefresh-todeath: Best part about my job: I get to eat awesome food. I made these little open faced sammies using capsicum flax crackers, avocados, creamy cashew cheese, raw vegan ‘meat’ (made out of almonds,veggies, and spices. We use it in our tacos), spicy salsa, and a drizzle of pinenut sour-cream. Topped it off by sticking in a ‘sun-dried’ tomato which I made by tossing thinly sliced romas with a bit of salt, a bit of Italian herb mix, and a bit of agave…then dehydrating overnight. Yummy! 
Zoom Info
Camera
Canon EOS 600D
ISO
100 		Aperture
f/4
Exposure
1/60th 		Focal Length
31mm
thefresh-todeath: Best part about my job: I get to eat awesome food. I made these little open faced sammies using capsicum flax crackers, avocados, creamy cashew cheese, raw vegan ‘meat’ (made out of almonds,veggies, and spices. We use it in our tacos), spicy salsa, and a drizzle of pinenut sour-cream. Topped it off by sticking in a ‘sun-dried’ tomato which I made by tossing thinly sliced romas with a bit of salt, a bit of Italian herb mix, and a bit of agave…then dehydrating overnight. Yummy! 
Zoom Info
Camera
Canon EOS 600D
ISO
250 		Aperture
f/4
Exposure
1/30th 		Focal Length
27mm
thefresh-todeath: Best part about my job: I get to eat awesome food. I made these little open faced sammies using capsicum flax crackers, avocados, creamy cashew cheese, raw vegan ‘meat’ (made out of almonds,veggies, and spices. We use it in our tacos), spicy salsa, and a drizzle of pinenut sour-cream. Topped it off by sticking in a ‘sun-dried’ tomato which I made by tossing thinly sliced romas with a bit of salt, a bit of Italian herb mix, and a bit of agave…then dehydrating overnight. Yummy! 
Zoom Info
Camera
Canon EOS 600D
ISO
200 		Aperture
f/4
Exposure
1/30th 		Focal Length
30mm

thefresh-todeath:

Best part about my job: I get to eat awesome food. I made these little open faced sammies using capsicum flax crackers, avocados, creamy cashew cheese, raw vegan ‘meat’ (made out of almonds,veggies, and spices. We use it in our tacos), spicy salsa, and a drizzle of pinenut sour-cream. Topped it off by sticking in a ‘sun-dried’ tomato which I made by tossing thinly sliced romas with a bit of salt, a bit of Italian herb mix, and a bit of agave…then dehydrating overnight. Yummy! 

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