For all ingredients, please use organic versions if available

Vegan California Roll
Dried seaweed sheets
Steamed rice
１ block tofu
１ cucumber
１ carrot
１ steamed beet
3 tbsp sugar
Salt
Pepper
Pickled apricot
２ tbsp vinegar
Olive oil
Sesame oil
Apricot flower petals
Mustard
Vegan mayonnaise

Tofu Canapé
１ block tofu
１ tomato
１ cucumber
１ lemon
Apricot flowers
Perilla seed powder
Apricot juice
Perilla oil
Soy sauce
Lemon juice

Assorted Salad
Lettuce
Young apricot flower buds
Cherry tomatoes
Cashew nuts
Roasted soy ham
Bok choy
Baby shoots
Chicory
Spinach
２ tangerine
１ orange
Orange juice concentrate
Grape juice concentrate
Lemon juice
Apricot extract
Apricot flowers

Apricot Flower Fritters
Sticky rice
Apricot flowers

Apricot Tea
Water
Green tea
White apricot flowers

Vegan California Roll:

1. Cut the cucumber into strips. Do not use the inner part of the cucumber because it’s soft.
2. Pickle the cucumber in a bowl by putting 3 spoons of sugar, a pinch of salt, and 2 spoons of vinegar so that they’ll become sweet and sour.
3. Put the bowl aside until the cucumbers get pickled.
4. Cut the carrot into strips in the same length.
5. Spread some olive oil in a frying pan, and pan-fry the carrot.
6. Add in a pinch of salt to the carrot. Take it out of the pan, and put it aside.
7. Pan-fry the tofu, sprinkle a pinch of salt while pan-frying. When the tofu is golden brown on both side, slice it into pieces with the same size as the carrot.
8. Cut the steamed beet into strips with same size as the carrot.
9. Mix the steamed rice with sesame oil and salt.
10. Wrap the rice with seaweed paper: first put a seaweed sheet on the bamboo mat (spread a plastic sheet on the mat beforehand to make the rolling easy) and put the rice on it. Spread the rice evenly all over the seaweed sheet. Turn it over so that the rice is down and the seaweed is up.
11. Put in all the ingredients: cucumber, tofu, and beet and then roll the seaweed sheet. Press on one side so that the rice becomes small and we’ll have a pretty seaweed roll.
12. Slice the seaweed roll and put apricot blossoms on it.
13. Arrange it nicely on a plate garnished with beautiful flowers.
14. Put the sauces on them. The sauce is mustard and the vegan mayonnaise.
15. Ready to be served.

Tofu Canapé:

1. Slice the tofu into moderate sized pieces and pan-fry the tofu into golden brown on both sides.
2. Slice the tomato with the same size because it will be on top of the tofu.
3. Cut the cucumber into pieces.
4. To make the sauce: add in 1 part of perilla seed powder, 1 part of apricot juice, 1 part of soy sauce, 1 part of lemon juice and 3 parts of perilla oil. Stir them.
5. Lay some edible leaves on a plate neatly, place the tofu on them, and place the tomato on the tofu.
6. Next, lay on the cucumber.
7. Put the sauce on top and garnish with a lovely apricot flower.
8. Ready to be served.

Assorted Salad:

1. Wash all the vegetables in cold water.
2. Drain the water and place the vegetable nicely in a big bowl.
3. Peel the skin of the tangerine and slice it.
4. There are two types of salad sauces, depending on your taste.
5. To prepare the orange sauce: add in a spoon of lemon juice and a spoon of apricot juice to the orange juice concentrate.
6. To prepare the grape sauce: mix grape juice with lemon juice and apricot juice.
7. Sprinkle your optional sauce when serving.

Apricot Flower Fritters:

1. To make some dough from sticky rice and hot water, first soak the sticky rice in water for 2-3 hours and grind it finely before mixing it with hot water.
2. Make round pieces out of it and roast it.
3. Place them on the frying pan. No need oil or only a little when needed.
4. Roast it just a little so it won’t burn.
5. Roast both sides.
6. Take it out and place a flower petal on one side.
7. Ready to be served.

Apricot Tea:

1. Pour water in the tea pot to warm it beforehand.
2. The water temperature should not be too hot and about 70 degrees C.
3. The tea cup should be warm as well.
4. Pour in some water beforehand so it cools down to 70 degree C.
5. Put the tea leaves in the utensil. Two grams makes one serving.
6. Float the flower petal on top.
7. Ready to be served.