Vegan Pea mousse, tomato jelly salad

Beautiful evening, I made a healthy vegan dish using a special Japanese ingredient, Arrowroot starch (葛粉). 
This is totally plant originated condiment.

​The dish I made was this: Pea mousse, tomato jelly and as an option, squid anchovy stuffed egg

They are almost soft texture, so I added a little bit crunchy stuff: fried lotus root and hand made soy seaweed rice cracker  
Phew! It’s almost weekend and we have a bonfire evening tonight.
Have a lovely & peaceful weekend, everyone.