(For all ingredients, please use organic versions if available)
2 cups raw cashews, soaked for several hours in water
½ cup rejuvelac
Pinch of sea salt
½ - ¾ teaspoon xanthan gum
2 tablespoons agar agar flakes
⅔ cup water




Directions

1. Soak the cashew in water for some time.
2. Drain the cashew and then put them into a blender.
3. Add in ½ cup of rejuvelac, 1 teaspoon of salt, and ½ a teaspoon of xanthan gum.
4. Purée them for a minute until it’s really creamy and smooth.
5. Put the purée into the bowl.
6. Let it sit at room temperature overnight, from 8 to 24 hours, depending on the room temperature and just let it culture.
7. To thicken the culture, add in a tablespoon of agar powder into ⅔ cup of cold water. Whisk it really well so it dissolves and then let it cook for a couple of minutes until it’s thick and bubbly.
8. Add the agar to the vegan cheese and blend it with a blender.
9. Take an ice cream scoop and scoop out the mixture so it will form little balls, and then drop it into an ice bath.
10. Put the balls with the water in the refrigerator, just for a few minutes for them to chill.
11. Meanwhile, slice the tomatoes.
12. Take the cheese balls out of the refrigerator and slice them up.
13. Arrange the caprese salad by making layers of vegan cheese, tomatoes, and basil.
14. Drizzle it with a little bit of fine olive oil and some balsamic vinegar.
15. Sprinkle a little bit of sea salt.
16. Ready to be served.

(For all ingredients, please use organic versions if available)
Herbed NutLoaf
1½ cups unsalted nuts (walnuts, pecans, almonds, or cashews)
1 cup old fashioned oats
1 onion, finely chopped
14-ounce can of diced tomatoes
4 ounces cremini mushrooms (about 6 large), sliced
2 cloves of garlic, minced
Egg replacer for 2 eggs
2 tablespoons all-purpose flour
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
Directions
Herbed NutLoaf

1. Slice the mushroom, the onion and chopped the garlic.
2. Sauté the onion, the garlic and the mushroom slighly for about 3 minutes. Keep moving the onion and the mushroom so they don’t attache to the pan, until they get nicely golden and soft.
3. Pour in 1½ cup of old-fahioned oats into a bowl.
4. Mix 3 teaspoons of egg replacer and 4 tablespoons of warm water really well and add them to the oats.
5. Add the diced tomatoes into the bowl. Mix.
6. Pour in the onion mushrooms mixture to the oats. Mix really well.
7. Add in the finely chopped parsley, sage, and thyme. Mix.
8. Sprinkle the nuts evenly. Mix.
9. Pour some oil on a baking pan and spread it evenly.
10. Put the mixture on the baking pan and shape it like a roast.
11. Put it in the oven at 350 degrees F for 45 to 50 minutes.
12. The roasted nut is ready to be served.

Green Bean Casserole

1. Dissolved some vegan vegetable bouillon with some almond milk.
2. Deep fried the onions.
3. Sauté some green beans.
4. Dice one carrot, 4 ounces of mushrooms and half onions. Put them into the food processor and pulse it a while so that they will form a little nice cubes. Put them in the mixing bowl.
5. Add in the almond milk mixture into the sautéed carrots, mushrooms, and onions mixture. Mix well.
6. Add about 2 or 3 tablespoons of cornstarch into 2 to 3 tablespoons of warm water. Dilute it. Add in into the mixture. This will be used to thicken the sauce.
7. Add in the herbs into the vegetable mixture. Mix.
8. Add in some salt and pepper as to taste.
9. Add in the sautéed green beans. Mix well.
10. Pour the mixture into a dish and put it into the oven at 350 degree F for 10 to 15 minutes.

The casserole is ready to be served

(For all ingredients, please use organic versions if available)
200 grams pot barley
100 grams potato
100 grams beans
250–300 grams smoked tofu
40 grams onion
2 cloves of garlic
150 grams vegetables for soup (carrots, celery, etc.)
½ large or 1 small (50 grams) fresh red pepper
1 teaspoon (5 grams) paprika powder
20 grams tomato paste
Fresh green parsley
Laurel leaf
Salt
40 grams oil
Water


Directions

1. Soak the barley and beans overnight.
2. Chop the onions into really fine pieces so it will cook faster.
3. Chop the peppers finely.
4. Chop the potatoes into small cubes.
5. Chop the carrots into little cubes.
6. Chop the parsley root and the celery finely.
7. Cut the tofu into small cubes and spread it all over nicely.
8. Mince the garlic extra fine.
9. Heat the oven to the highest temperature.
10. Add some oil to the cold pot. Not too little oil otherwise the onion will burn.
11. When the oil hot, add in the onions and quickly fry it until it becomes slightly translucent.
12. Add in the garlic.Cook it slightly.
13. Add in the peppers. Mix slightly.
14. Add in some water.
15. Slowly add in the soup vegetables: the sweet peppers, the carrots, the parsley root, and the celery.
16. Add in the potatoes. Let it simmer a little bit for about minutes
17. Finally add in the barley and the beans.
18. Add in the tofu at the end.
19. Add some more water if the stew is too thick and increase the temperature slightly.
20. Add in the salt. Cover the pot and let it simmer
21. Lower the temperature and let it simmer.
22. Add in the tomato sauce. Stir and let it cook for about 10 minutes.
23. Finally add in a little more parsley for decoration.
24. Ready to be served.

(For all ingredients, please use organic versions if available)
Raw Vegan Holiday Stuffing
⅓ cup macadamia nuts
⅓ cup sunflower seeds
⅓ cup raw pumpkin seeds, finely ground
⅓ cup green onion (3 onions), chopped
½ cup celery (2 stalks), chopped
1 cup brown mushrooms, diced and marinated in nama shoyu
3 tablespoons flax seed oil
¼ teaspoon sea salt
½ teaspoon black pepper
1½ teaspoons thyme
1½ teaspoon rosemary
2 small apples, diced




Directions
Raw Vegan Holiday Stuffing

1. Chop the brown mushrooms into bite-sized pieces.
2. Marinate the mushrooms with 3 tablespoons of flax seed oil and 3 tablespoons of nama shoyu.
3. Mix the mushroom and make sure that all the pieces are covered properly.
4. Leave it marinating for 3 hours.
5. Or else, marinate the mushroom the night before and put them in the fridge.
6. Chop the apple, celery, and green onion into bite-sized pieces.
7. Grind the macadamia nuts but not too fine and soak them overnight so that the enzymes are more active in the nuts.
8. Chop the rosemary and the thyme into nice fine pieces and put them in a bowl.
9. Mix everything together and add a pinch or two of salt and pepper. And mix again.
10. The raw vegan stuffing is ready.

Raw Vegan Apple Pie
Crust

1. Soak the 5 dates and the quarter cup of raisins for about an hour.
2. Meanwhile, peel the apples.
3. Chop the apples into nice strips, thin but not too thin.
4. Squeeze the lemon, and pour the juice onto the apple. This will make the apple softer like a cooked apple. Mix and let it sit for about 45 minutes to 1 hour.
5. Pop the almonds into the food processor, and pulse it until it’s a fine powder.
6. Take a tablespoon of the almond powder in your finger and put it onto the bottom of the pan.
7. Add in the pitted dates into food processor, and together with the almonds continue mix them until they’re one mixture.
8. Add a little bit of water so they’re not too dry. The texture should look like a nice doughy texture.
9. Take the mixture out of the food processor and pour them onto the pan. Press it into the bottom.

Filling

1. Peel the orange, and make sure there’s no seeds in it.
2. Put the orange inside the food processor.
3. Add in the dates that have been soaked.
4. Add in the water, 2 teaspoon of salt, and 2 tablespoon of cinnamon.
5. Put the lid on and pulse the food processor until it’s sauce-like texture.
6. Dump the sauce onto the nicely marinated apples. Mix it together nicely.
7. Take the raisins out from the soaked water, dump the water and add it to the apple mixture. Mix it nicely and put it on top of the pie crust.
8. For garnish, put some of apple slices around the outside of the pan in sort of fan shape.
9. The apple pie is ready.

(For all ingredients, please use organic versions if available)

Brawny people prefer ugali because of the strength they get [from it].
If you want thicker ugali, you have to cook a little faster.

Kunde
Kunde (green leafy vegetable)
Tomatoes
Onions
Lemons
Salt
Cooking oil
Ugali (Thick Porridge)
Maize flour
Water


Directions
Kunde

1. Remove the skin of the onions and slice it into small pieces.
2. Cut the tomatoes.
3. Heat about 2 to 3 teaspoons of cooking oil and then put in the onions. Stir and let the onions cook for about 2 minutes.
4. Add in the tomatoes, let it sit for 2 minutes. Cover the pan for faster cook. Stir after 2 minutes.
5. Pour in the kunder. Stir well and cover the pan.
6. Let it cook for a while and then add some water for some gravy.
7. Use low heat to avoid burnt.
8. Add the lemon juice and stir.
9. Add some salt. And let it cook for about a minute longer.
10. The kunde is ready.

Ugali (Thick Porridge)

1. Boil some water in a cooking pan. The amount of water should be according to the amount of ugali (1 water for 2 servings of ugali).
2. After the water boils, add in the flour and stir.
3. Add some more flour to thicken the mixture.
4. Keep stirring the ugali. Use medium heat.
5. Cover the pan, and let it cook.
6. The ugali is ready.

Ugali and Kunde can be served in separate dish or in one dish.

INGREDIENTS
(For all ingredients, please use organic versions if available)
Summer Rolls
Rice paper wrappers
Lettuce
Various herbs
Cucumber
Vegan shrimp
Vegan ham
Rice noodles

Dipping Sauce
1 tablespoon peanut butter
1 tablespoon hoisin sauce
Vegetable seasoning powder
Coconut milk
Water
Orange juice

Lemongrass Tofu
500 grams firm tofu
¼ cup finely minced
fresh lemongrass
1 teaspoon mushroom
or vegetable seasoning
1 teaspoon salt
½ teaspoon chili flakes




Try these and other scrumptious vegan dishes at Loving Hut Menton in Menton, France Menton.LovingHut.fr Visit LovingHut.com for a Loving Hut listing near you
Directions
Summer Rolls

1. Cook the dry rice noodle in boiled water for about 5 minutes, and then rinse it twice with cold tap water and put it aside. It will become dry naturally.
2. Prepare some warm water.
3. Take one piece of rice paper, dip it in the warm water. Make sure every part is wet with the warm water.
4. Placer the rice paper in a tray or cutting board. The water will evaporate and become dry.
5. Take the lettuce leave on the low part of the rice paper, and take a piece of vegan ham, some rice noodles, some carrots, and cucumber. Put some peppermint leaves (2 or 3 are enough), and cilantro. Put two vegan shrimps or tofu.
6. Roll the rice paper very tightly. Hold the whole thing tightly.
7. Don’t put too many ingredients otherwise the roll will be too big.
8. The roll can be eaten like that but also nice to cut it into four parts.
9. The roll can also be eaten with peanut sauce.

Dipping Sauce

1. Mix about 1 tablespoon of peanut butter with 1 tablespoon of hoisin sauce and some seasoning powder.
2. Add some coconut milk with some water and orange juice, and add this into the peanut butter.
3. Mix thoroughly and ready to be eaten.

Lemongrass Tofu

1. Chop the fresh lemongrass very fine and mix it with 1 teaspoon of salt, 1 teaspoon of vegetable seasoning, ½ teaspoon of chili flakes.
2. Take a big piece of tofu, put it in a pot of salty water to cook it around 15 minutes to make the tofu more tasty.
3. Take out the tofu, press out the water, and cut the tofu thick about 15 milimeters. Dry the tofu a little bit with paper towel.
4. Make some grooves on both sides of the tofu.
5. Put some of the lemongrass mixture inside its grooves.
6. Put the tofu in a fridge overnight, or 12 hours at least.
7. After that, fry the tofu in medium heat in vegetable oil. Just use very thin layer of oil so the tofu will be golden brown on both sides.
8. The tofu is ready to be served.

(For all ingredients, please use organic versions if available)
¼ Japanese radish
½ carrot
½ burdock root
½ green onion
3 taros
½ firm tofu
½ konjac jelly
4 dried shiitake mushrooms for broth
One 10 centimeter square of kelp for broth
1 liter water
1 slice of deep-fried tofu
3 large tablespoons soy sauce
1 teaspoon sesame oil
Mixture of red cayenne pepper and other spices to sprinkle over food
Directions

1. To make the soup broth, place 4 dried shiitake mushrooms and 1 centimeter of konbu (kelp) into 1 liter of water.
2. Remove the shiitake mushroom stems and slice the remaining part so it can be eaten more easily.
3. Let the broth sit overnight.
4. Put the broth into a earthen pot and put cover on it.
5. Drain water from the tofu.
6. Cover the tofu with a paper towel for a while to get rid of the water. Let it sit for some time.
7. Cut the konjac into thin rectangular or square slabs.
8. Place the konjac in a bowl and scrub with salt to rid off the lye. Let it sit for a while.
9. Cut the radish into the shape of a ginkgo leaf by cutting it into two halves first, then cut again into halves. Then cut into 5 millimeter widths. Put them into a vat.
10. Cut the carrot in the same way with the raddish. If the carrot is too small, cut into half moons. Place the carrot into a vat.
11. Wash the salt off the konjac, and then place it in a strainer to drain the water.
12. Get rid of the oil from the deep fried tofu by boiling some water beforehand to rinse the oil off of the deep fried tofu.


13. Cut the deep fried tofu into two halves. Place one on top of the other and cut lengthwise to make thin strips. Make each strip about 1 centimeter wide.
14. Turn on the flame and put the earthen pot on the flame.
15. Add in the raddish and the carrot into the earthen pot.
16. Pour the konjac in, and then add in the burdock roots. Cut the burdock roots into thin slivers as if shaving a pencil with a knife and put it into the water. No need to peel the burdock roots but gently washed the roots with a brush instead to keep the sweetness.
17. Cover the pot and wait until it boils.
18. Meanwhile peel the taro and then cut it into half moons.
19. When the broth boils, scoop out the little lye coming out of the vegetables and get rid of it.
20. Add in the taro and the sliced deep fried tofu.
21. Add about ½ a spoonful of soy sauce.
22. Cover the pot and let it simmer for about 5 to 10 minutes.
23. Meanwhile, cut the green onions to add at the end. Cut them into small pieces.
24. After 5 minutes, add in the tofu that has been crushed into small pieces.
25. Pour in the remaining soy sauce.
26. Turn the flame slightly stronger and simmer some more.
27. Close the cover for a while.
28. Then add in the green onions.
29. And finally spread the sesame oil around the pot.
30. The soup is ready to be served.

(For all ingredients, please use organic versions if available)
Dough
½ kilogram flour
¼ cup warm water
1 tablespoon vegan butter
¼ cup oil
Salt to taste
Paté
1 tofu
½ teaspoon hot spices
¼ cup oil
Soy sauce
1 clove of garlic
1 tablespoon seasoning
Filling
¼ cup oil
4 cloves of garlic
½ kilogram gluten
Soy sauce
½ teaspoon hot spices
1 tablespoon seasoning
Sauce
¼ cup oil
1 onion
2 bell pepper – red and green
Directions
Dough

1. Add the warm water to the wheat flour, and then add in the vegetable shortening and the
   oil.
2. The dough should be very thick and stir until very soft.
3. Add in the salt.
4. Knead the dough until it is nice and soft.
5. Take a greased tray and shape the dough according to the tray.
6. Put the tray into the oven for about 5 minutes at 250 degrees.
7. After 5 minutes, the dough will be soft with a golden texture.
8. Let the dough cool down.
9. Meanwhile prepare the pate, the filling and the sauce.
10. Heat the grill press.
11. Put the pate onto the dough and then the filling.
12. Fold the dough and put it on the grill press.
13. Tight the grill press very well so it will be very crispy.
14. Put the grill picana on a plate and put some filling on top.
15. The picana is ready to be served.

Paté

1. Cut the tofu into cubes.
2. Put the tofu into a food processor, add in the oil, the garlic, soy sauce, and a little chili.
3. Blend them all.
4. Pour the pate into a dish.
5. The pate is ready.

Filling

1. Heat some oil in a pan.
2. Add in the gluten. The gluten should be chopped very fine.
3. Saute the gluten until it is lightly browned, and then add in the garlic.
4. Add in the soy sauce. Mix well.
5. Add in the seasoning and a little bit of pepper.
6. Put the filling into a bowl.

Sauce

1. Heat some oil.
2. Add a little bit of onion and two colors of chopped peppers.
3. Let it brown.
4. The sauce is ready.

(For all ingredients, please use organic versions if available)
Pumpkin Soup
8 – 10 mini pumpkins
3 – 4 cups vegetarian soup stock
1 onion
Nutmeg
Salt
Raw cashew nuts

Roasted Veggies
Turnip
Butternut squash
1 fennel bulb
Olive oil
Salt

Golden Phyllo Pouches with Roasted Vegetables and Quinoa (Serves 8)
1 pound box phyllo (filo) dough, thawed
⅓ cup olive oil for the phyllo, or cooking spray
1 cup quinoa
2 cups vegetable stock or water
2 onions, sliced
2½ – 3 cups diced butternut squash
2 cups diced turnips
2 cups sliced fennel bulb
3 – 4 tablespoons olive oil, divided
1 cup walnuts, pulverized in a food processor to form crumbs
½ cup pine nuts, lightly toasted
2 tablespoons slivered fresh sage leaves,
or 2 teaspoons dried sage leaves
Salt and pepper to taste
Mushroom Thyme Sauce
1 quart mushroom stock, either homemade or store-bought
2 – 3 tablespoons soy sauce
½ cup raw cashews
1 cups water
2 tablespoons chopped fresh thyme,
or 2 teaspoons dried thyme
1 – 2 tablespoons cornstarch or arrowroot, dissolved in a little water

Pumpkin Bread Pudding
6 – 7 cups cubed bread (dry)
Pumpkin Custard
1 pound pumpkin (canned is fine)
8 ounces medium tofu, mashed
¾ cup soy or almond milk
1 cup maple syrup
2 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon ginger
½ teaspoon sea salt
2 tablespoons cornstarch or arrowroot
½ cup raisins (optional)
Vegan Crème Anglaise
1 cup cashew crème
⅓ cup maple syrup
1 vanilla bean, split
Pinch of salt
1 – 2 tablespoons sugar, optional
Directions
Pumpkin Soup

1. Take the pumpkins that have been baked in the oven for about 30 minutes at 350 degrees.
2. Deseed the baked pumpkins along with the gooey stuff.
3. Use an ice cream scooper to get the pumpkins flesh out as much as possible without puncturing a hole in the skin, because the skin is going to be the soup bowl.
4. Sauté the onion that already been sliced in a little bit of vegetable broth.
5. Put the vegetable stock in a pan, just enough to prevent the onion from sticking.
6. Add in the onions and put the lid on. This will sort of steam sauté and cook the onion faster.
7. Let it cook for about 10 minutes until the onions are nice and tender.
8. After 10 minutes, add in the pumpkins.
9. Add in 3 to 4 cups of vegetable or vegetarian “chicken” stock.
10. Put the lid back on and cook this pumpkin mixture until nice and tender.
11. To prepare the cashew cream, just put in the blender a cup of cashew with 3 cups of water and blend it in a high speed.
12. When the soup is cook, put them in the blender and blend them a little bit.
13. Add in the cashew cream and mix.
14. Season it with a little bit of nutmeg.
15. Serve the soup on the pumpkin bowl.
16. Put a little sage leaf on top, put the lid on the side.
17. Ready to be served.

Roasted Veggies

1. There are three kinds of vegetables that are going to be roasted: turnips, butternut squash, and fennel.
2. Prebaked the butternut squash so that it will be easier to remove the skin. Bake for about 15 minutes only.
3. Remove the skin of the butternut squash.
4. Dice the butternut squash.
5. Dice the turnip and the fennel.
6. Season all the vegetables with some sea salt and some olive oil. Just toss them.
7. Arrange the vegetables by spreading them in one layer or so.
8. Baked the butternut squash, the turnips and the fennel in the oven for about 20 to 25 minutes at 450 degrees.
9. When 20 minutes are over, take out the vegetables, add the pine nuts that are beautifully toasted. Mix all up.
10. Add some sage, and about ½ a cup of finely ground walnuts. Mix them all up.
11. The roasted vegetables are ready.

Golden Phyllo Pouches with Roasted Vegetables and Quinoa
(Serves 8)

1. Cook the quinoa with about 2 cups of vegetable stock.
2. Let the quinoa boil and then turn the heat down to a simmer and let it cook for about 20 minutes.
3. Meanwhile slice the onions thinly.
4. Put a little bit of oil in a pan to help caramelize the onions.
5. Heat up the oil, add in the onions and then sprinkle some sea salt.
6. Stir and let the onions cook for about 20 minutes until they are nice and reduced and brown and caramelized.
7. Meanwhile, put some pine nuts in a pan over a low heat, and just toss and stir the pine nuts to brown them a little bit, to bring out the flavor.
8. When 20 minutes are over, deglaze the onion pan by adding a little bit of water and leave the flame on so that all the stuff that’s stuck to the pan off and make them even sweeter.
9. Add in the quinoa to the onions and mix. This will be the filling for the phyllo.
10. Start making the gravy by mixing about 4 cups of mushroom stock with ½ cup of cashew cream to help to thicken it a little bit. Heat up the mixture.
11. Add some fresh thyme to the mushroom stock.
12. Add about 1 tablespoon or two of soy sauce.
13. Let the sauce simmer for a few minutes. The gravy should be sort of a glaze, not too thick.
14. Take the phyllo sheets. Put a little bit of oil between every sheet in order to get them to puff out and be nice and crisp, and not to be doughy.
15. Use about 4 to 5 sheets of phyllo for each pouch.
16. Take some of the filling and put it right in the middle, and create a nice little mound.
17. Gather up the phyllo, and kind of twist at the top to make a little pouch.
18. Bake the pouch for about 20 to 30 minutes until they are nice and brown and crispy and serve it with the thyme mushroom gravy.
19. Arrange some spinach in a plate and added a dash of salt, and serve the pouches on it spinach.
20. Pour a little bit of sauce around the plate.
21. Ready to be served.

Pumpkin Bread Pudding

1. Take the bread, and cube them and then toast them at about 350 degrees so they are slightly dry.
2. Put in a blender: 1 can of pumpkin, ¾ of soymilk, 8 ounces of tofu, a cup of maple syrup, 2 tablespoons of corn starch, some cinnamon, some ginger, and some freshly grated nutmeg.
3. Blend it and pour it over the cube bread and bake it.
4. Serve the pudding with Vegan Creme Anglaise.

(For all ingredients, please use organic versions if available)
Castilian Lentil Stew
400 grams lentils (soaked overnight)
1 small bell green pepper
1 section of red bell pepper
1 red tomato (or 2 small ones)
1 section of zucchini
Leek
2 cloves of garlic (whole)
Olive oil
2 teaspoons sweet paprika
Pinch of hot paprika (optional)

Salad
2 carrots
Cabbage
Black or green olives
Olive oil
Apple cider vinegar
Pinch of salt

Rice Pudding
1 liter soy milk
Lemon peel
1 stick of cinnamon
5 spoons brown sugar
Lemon essence
6 spoons white rice
Ground cinnamon to sprinkle
Directions
Castilian Lentil Stew

1. Soak the lentils overnight and then drain and wash them.
2. Put the lentil in a pan, add water until the water covers approximately a finger and half.
3. Put the pan on a stove and start cooking them.
4. Cut all the raw ingredients into small pieces.
5. Meanwhile, cut the carrot, the green and red pepper into small bits.
6. Add in two cloves of garlic in whole.
7. Add in the zucchini.
8. Add in the carrot, the green pepper and the red pepper.
9. Add in the leek.
10. Add in the tomatoes.
11. Mix everything together.
12. Add in a splash of olive oil.
13. Add in the 2 teaspoon of sweet pepper, and then a pinch of hot pepper (optional).
14. Add in salt to taste.
15. Let them cook and cover the pan for about 45 minutes.
16. The lentil is ready after 45 minutes.

Salad

1. Chop the cabbage in finely strips.
2. Grate the carrot.
3. Mix it evenly.
4. Add in the black olives to the salad.
5. Add a pinch of salt.
6. Meanwhile, prepare the vinaigrette sauce by mixing olive oil with apple cider vinegar.
7. Add 2 tablespoon of oil to the sauce.
8. Start whisk the sauce until it thickens.
9. Mix the sauce and the salad with wooden spoon.
10. The salad is ready.

Rice Pudding

1. Place the soya milk in a pot. Heat it.
2. Add the cinnamon stick and the sugar.
3. Add 2, 3 drops of lemon essence.
4. Meanwhile, peel the lemon and add in the skin.
5. Cover the pot, and let them cook.
6. Meanwhile, in another stove, boil about 6 tablespoons of rice with a little bit of water.
7. Cover the rice until it boils.
8. When the rice boils, mix it with the soya milk in order to boil it all together.
9. Let it simmer on slow heat.
10. Take out the lemon peel so that it won’t leave a bitter taste.
11. Let the pudding cool down.
12. Sprinkle some cinnamon powder on top.
13. Ready to be served.