Vegan Salmon: Preheat your oven to 180°C/350°F. Sprinkle some salt over the carrots on a baking tray. Bake for 40 minutes. While this is baking, mix together the water, smoked paprika, garlic powder, tamari and nori sheet. When the carrots are ready, leave them to cool and then use a vegetable peeler to make them into slivers and massage with salt. Combine the carrot and marinade in a sealed container and leave for at least 24 hours in the fridge.

Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic head in a baking dish, cut side up. Drizzle a couple teaspoons of olive oil over the exposed head. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the cloves feel soft when pressed. Let cool. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Garlic Sauce: Add the garlic sauce ingredients to a blender without the oil. Blend together and once mixed, put on a low speed. While the blender is at a low speed, slowly pour in the oil to create an emulsion. Store in a glass container in the fridge until ready to use.

Vegan Cream Cheese: Pour the yoghurt into a muslin/cheesecloth in a colander over a pot (to catch liquid). Leave overnight and then mix in a pinch of salt.

Chili Sauce: Blend together all the ingredients for the chilli sauce. Put in a saucepan to reduce. Bring to the boil and then leave to reduce at a low heat. Store in a glass container in the fridge until ready to use.