(For all ingredients, please use organic versions if available)
Curried Potatoes, chopped
2 tablespoons olive oil
1 tablespoon turmeric
3 vegetarian Imana stock cubes
2 chopped onions
Curry leaves
1 tablespoon black mustard seeds
1 tablespoon
yellow mustard seeds
½ tablespoon curry powder
½ liter water

Served with:
Chutney and lemon (optional)
Rice, tortilla, roti, curry,
beans, etc. (optional)

Fresh Tortilla Wrap
Vegan tortilla
Cucumber
Avocado
Carrots
Pear
Lettuce
Red bell pepper
Roasted sesame seeds

Veggie Rice Wrap
Rice wrapper
Cucumber
Red bell peppers
Spring onions
Fenugreek sprouts
Papaya
Celery
Pear
Roasted sesame seeds

Secret Sauce
Vegan mayonnaise
Mushroom sauce
Soy sauce

1. Place the vegan tortilla on a frying pan, slightly heat it just to warm it up so it pliable and easy to roll up.
2. Slice the cucumber very finely and place it in the middle of the tortilla.
3. Put a little bit of avocado across.
4. Put a little bit of carrot, pear, lettuce leaf, and red pepper.
5. Sprinkle some nice roasted sesame seeds on top.
6. Drizle a little secret sauce on top of it.
7. Roll up the tortilla, wrap it and put 1 toothpick inside to seal it.
8. Ready to be served.

1. Take the rice wrap, a dehydrated sheet of rice.
2. Re-hydrate it by putting a little bit of warm water in a bowl.
3. Put the water a little on the one side just to wet it, and then turn it upside down and allow the water to soak into it.
4. Shake off any excess water and put it unto the board.
5. Start fiilling by putting the cucumber, the red peppers, and some nice sesame seeds.
6. Add in some nice chopped spring onions into it.
7. Add some fenugreek sprouts and a little bit of papaya.
8. Sprinkle a little bit of celery on it.
9. Add in anything that you like.
10. Put a bit of sauce inside it.
11. Wrap it and roll it. No need to use toothpicks because it sticky already.
12. Ready to be served.

1. Mix a little bit of vegan mayonnaise with a bit of mushroom sauce and a litte bit of Kikkoman soysauce.
2. Mix all together.
3. Ready to be used.

1. Put some oil in a frying pan. Give it a swirl.
2. Heat up a little bit, and add in the onions.
3. Fry the onion a little until they are golden brown.
4. When they sort of halfway, put in the mustard seeds.
5. Keep stirring.
6. Add in the turmeric, mix it nicely.
7. Add in the curry powder. Mix.
8. Once these spices have all tempered, add in some boiling water to it.
9. Put half a liter to start.
10. Add in the vegetable stock cubes.
11. Add in the potatoes. Turn them all over to get the potatoes all coated with these spices and bring the onions up to the top.
12. Add in the curry leaves and put a little bit more water to let it cook for about 35 minutes at medium heat.
13. Cover the frying pan with a glass.
14. After 35 minutes, pour the potatoes onto a dish, put a little bit of chutney and a slice of lemon.
15. Ready to be served.