Baked Apples
2 apples,
sliced Raisins
Vegan butter
Fruity syrup (or sugar)
Cinnamon Water

Savory Pancakes Pancakes:
500g of wholemeal flour
Pinch of Salt
1½ liters of soya milk
Organic olive oil

Tomatoes and Mushroom Filling:
2 tablespoons of organic olive oil
10 mushrooms,
cubed 2 tomatoes,
cubed 2-3 tablespoons of pitted olives,
finely chopped 2-3 tablespoons of Maggi
Pinch of salt
Dash of ground black pepper (or 1 flat teaspoon)
1 flat teaspoon of ground coriander seed powder Baked Bean Filling for Pancakes:
1 tin of baked beans
100 grams of vegan cheese

Appetizer
German Gherkins
Non-alcoholic beer

Baked Apples

1.For baked apples, cut the apples into slices of apple rings, each at ½ inches thick. Remove the inner core in the middle of the apple slices.
2.Grease a baking dish/tray with some vegan butter.
(Tip : You may use a kitchen towel/ facial tissue paper, dip some butter and smear it around the dish/tray until the whole inner is covered with vegan butter.)
3.Lay a layer of apple slices in the baking dish/tray, put enough to cover the whole surface. You may cut the apple into half or smaller pieces if necessary to fit the odd corners of the tray.
4.Spread a handful of raisins on top of the apple slices.
5.Top with another layer of apple slices. You may add more apples if 2 apples are not enough to cover the dish/tray.
6.Again, spread a handful of raisins on top of the apple slices.
7.Put some fruit/cornstarch syrup or sugar on top, depending on how sweet you prefer.
8.Spread 2 - 4 tablespoons of water in the dish/tray to add some moisture to the dish. You may add more if the dish is too dry.
9.Bake the dish in oven for 20 minutes.
10.Serve with some cinnamon powder if desired.

Savory Pancakes

Pancakes
1.Mix 500 grams of wholemeal flour and a pinch of salt with 1.5 liters of soy milk till a smooth batter is formed.
(Tip : If you let the batter stand for a while, it will become smoother and thicker. If it becomes too thick, you may mix in some more soymilk.)
2.Heat up 1 tablespoon of olive oil in a pan. (1 tablespoon of oil for 1 pancake).
3.Spread one ladle of batter on to the heated pan evenly to form a pancake.
4.Once the bottom side has turned golden brown, turn the pancake over to cook the other side till golden brown. Once done, put the pancake on a plate and set aside. Continue to make more pancakes if desired.

Tomatoes and Mushroom Filling
5.Cut the tomatoes at random into Finger-size / cube pieces.
6.Cut the mushrooms into cube pieces.
7.Put the tomatoes and mushroom together in a bowl ready for sauté.
8.Remove the seed of the olives and cut the olives into very small/fine pieces. Mix about 2 – 3 tablespoons of finely chopped olive together with the tomatoes and mushroom.
9.Mix 2-3 tablespoons of Maggie Soy Sauce, a pinch of salt, a flat teaspoon of ground black pepper and a flat teaspoon of coriander seeds in a small bowl.
10.Heat up 2 - 3 cooking spoons of olive oil in a frying pan.
11.Pour the mushrooms mix into the pan and sauté for about 5 minutes until it is evenly fried.
12.When the mushroom mix is evenly fried, add in the sauce prepared earlier. Stir them well to ensure that the sauce is well mixed with the vegetables. Turn off the heat and transfer it to a serving bowl.
(Tip : you may simmer it if you prefer to cook longer.)

Baked Bean Filling for Pancakes
1.Heat up the baked beans in very low heat in a pot/pan.
2.Add in the vegan cheese once the baked beans are warm and let it simmer for a while.
3.Transfer to a serving bowl.