(For all ingredients, please use organic versions if available)
Soy Protein
Ground black pepper
1 tablespoon ground “hmeli-szuneli” (Russian vegan spice)
1 tablespoon a mushroom seasoning
Salt
Sugar
Oil
Vinegar
Maggi soy sauce
Green bell pepper
Red bell pepper
Bok choy
Nori sheets
Tomatoes
Pumpkin
Potato starch
Water
Serve with rice


Directions

1. Soaked the soy protein until it become more tender, and then put it into a blender to finely mince.
2. Crumble the soy protein’s fiber.
3. Add a little bit of black pepper, 1 tablespoon or 1.5 gram of hmeli-szuneli, 1 tablespoon or 1.5 gram of mushroom seasoning, a little bit of salt and sugar, and some oil and maggi sauce.
4. Knead it with hands to evenly mix in the spices.
5. Add in some potato starch to bind all the ingredients, mix it well.
6. Shape the mixture into a fish shape. This will make 2 portions.
7. Put them into microwave and let it cook for 2-3 minutes.
8. Meanwhile, prepare the garnish.
9. Cut the bell pepper, white carrot and the pumpkin in julienne style.
10. When the vegan fish is ready, wrap them in a nori sheet. Put them on a plate.
11. To prepare the sauce, heat the pan and add some oil to it.
12. Stir fry the sliced pepper first, and then the white carrot and the pumpkin.
13. Add some water.
14. Add some mushroom flavor and salt.
15. Let it boil.
16. Add some potato starch mixture to make the sauce thicken.
17. Pour the sauce onto the vegan fish, arrange the vegetable on top of the vegan fish.
18. The vegan fish is ready.
19. Serve it with rice.

(For all ingredients, please use organic versions if available) (Serves 5)
300 grams fried soy protein chunks
500 grams gari (cassava flour)
200 grams okra
1 can tomato paste
5 cherry tomatoes
3 tablespoons oil (preferably olive oil)
2 Scotch bonnet peppers
3 teaspoons chili powder
Bell pepper (green, red, yellow)
1 tablespoon mustard
Salt to taste
Veggie bouillon cube

Directions
Directions (to make okra gravy):

1. First, we will start by cutting the okra into thin slices (the end of the okra
   Needs to be removed)
   
2. Put the sliced okra into the pan
3. Slice the onions
4. Cut a bit of green peppers, which will be used as a garnish
5. Cut the red pepper for the garnish
6. Add a bit of oil in a different pan
7. Fry the onions
8. Add a bit of mustard to okra
9. Add veggie bouillon cube
10. Adding mustard, pepper and other spices, then salt into the fried onions pan
11. Mix it all together
12. Add the soy protein to the mixture
13. Add some chili powder to enhance the taste
14. Add the chili paste
15. Pour in the tomato purée and start stirring everything, so it doesn’t overcook
16. Stir the okra
17. Let the ingredients cook. The tomatoes will blend in nicely with the other ingredients
18. After the okra is properly cooked and the mixture as well. So we are going to pour the okra into the mixturein order to get our desired okra gravy
19. Then carefully and gently stir the mixture
20. Put the lid on and turn the heat down a bit
21. Okra sauce ready to serve

Directions (to make the mash):

1. Put another saucepan into the stove
2. Start boiling water
3. Carefully adjust the heat, preferably low heat
4. Add the onions
5. Add the green pepper
6. Add a bit of salt and taste it to see if it is sufficient
7. Add just a little bit of oil so that it doesn’t stick to the saucepan
8. Stir well
9. Put the lid on and let it boil
10. Slowly start adding the cassava flour into the boiling water and keep stirring
11. The mash is ready
12. Put the mash in this bowl then put it on the plate
13. Add the okra sauce
14. Decorate the plate
15. Mashed cassava with okra gravy is ready to serve

Red Beet Ravioli

Beetroot
Extra virgin olive oil
Sea salt
Lemon juice
Vegan Ricotta Cashew Cheese
½ cup red bell pepper
½ tablespoons dry dill
¼ cup lemon juice
2–3 cloves garlic
½ tablespoons salt
1 tablespoon nutritional yeast
2 cups cashew, soaked

“Roasted”

Red Pepper Marinara
1 cup red bell peppers, chopped
½ cup soaked sun-dried tomatoes
2 cups fresh tomatoes, chopped
1 cup hemp oil
1–2 cloves garlic
½ tablespoon sea salt
½ tablespoon nutritional yeast
1 tablespoon dried basil or ¼ cup fresh basil leaves
⅛ cup sun-dried tomato soak water

Directions
Red Beet Ravioli

1. Take the beetroot, cut both ends off, and peel.
2. Use a grater to slice the beet thinly. Put it in a bowl.
3. Take a little bit of extra virgin organic olive oil and coat the slices beet in the olive oil.
4. To make it more pliable add a tiny bit of organic sea salt to the beet and mix it.
5. Let it sit for about 10-30 minutes.
6. Add a little bit of lemon juice. Mix it. Let it sit.
7. When the beets have become much softer, take the beets, lay them down on the board, and take the cashew ricotta cheese, put it right inside.
8. Put just the right amount of cashew ricotta cheese, pinch it around the outsides so that it looks like the traditional ravioli.
9. Place the ravioli on the platter.
10. Pour onto it the roasted red pepper sun-dried tomato basil marinara sauce.
11. Garnish it with the cashew ricotta cheese, some fresh (or dried) basil and a little bit of extra virgin olive oil.
12. Ready to be served.

Vegan Ricotta Cashew Cheese

1. Add in half a cup of red pepper into the food processor.
2. Add in 2 large cloves of garlic.
3. Add in a quarter of a cup of lemon juice.
4. Add in a little bit of dried dill, a little bit of organic sea salt, and a little bit of nutritional yeast.
5. Turn on the food processor. Stop it at the beginning, halfway through, to make a little bit of a scrape down. And then turn it on again.
6. Add in the soaked cashew. Turn the processor on again.
7. Stop the processor once and a while, scrape it down, to make sure to get all the bits from the bottom so that everything is incorporated properly.
8. The cashew cheese is done.

“Roasted” Red Pepper Marinara

1. Put all the ingredients of this sauce into the food processor and make it a good purée.
2. Spoon this right over the ravioli just at the right amount.

For all ingredients, please use organic versions if available)
7 grams dong guai
3.75 grams rehmannia
22.5 grams white peony roots
10.5 grams chuanxiong
18.75 grams ginseng
7 grams poria
7 grams licorice
7 grams atractylodes
18.75 grams astragulus root
7 grams cinnamon
15 grams salt (or to taste)

Directions

1. The use of ceramic pot is better for this recipe.
   
2. Fill the pot up to 80% full with about 6 liter of water. Boil the water.
   
3. When the water boiled, add in the first Four Herbs, which are: the dong guai, the rehmannia, the white peony roots, and the chuanxiong.
   
4. Add in the Four Gentlement herbs, which are: the ginseng, the poria, the licorice, and the atractylodes.
   
5. Add in the last two herbs, which are: the cinnamon and the astragulus root.
   
6. Let it simmer for about 45-60 minutes, but no more than 60 minutes.
   
7. After about 50 minutes, the color of the soup should be dark brown.
   
8. Scoop out the herbs.
   
9. Add some salt to taste.
   
10. Pour the herbal stock into the casserole pot to make the Perfect Reunion Hot Pot.
    
11. Add in 10 fresh organic vegetables as preference, for instance: carrot, turnips, cabbage, chrysanthemum greens, bok choy, corn, golden pumpkin, tofu, mushroom, and celery.
    
12. Let it cook for a while.
    
13. Ready to be served.

(For all ingredients, please use organic versions if available)
Rice cake Soup Stock
6 shiitake mushrooms
¼ radish
5 sheets of kelp
5 pieces of soybean protein
1 tablespoon soy sauce
Water

Garnish
Seaweed
Vegan ham
Tofu
King oyster mushroom
Carrots
Squash
Red bell pepper
Soybean protein
Shiitake mushrooms
Potato starch
Gardenia seeds
Oil




Directions

1. Slice some rice cake bars to be used in the rice cake soup on a slant.
2. To prepare the soup stock, put in a pot the shiitake mushroom, the radish, the kelp, and the soybean protein.
3. Pour in the water and let it boil.
4. After boiling for about 10 minutes, the flavor will seep into the stock.
5. Remove the ingredients from the stock which are to be used as garnish.
6. For garnish, slice each ingredient into long stripes.
7. The garnish can also be made into rice cake skewers (dduksanjeok). The skewers will be pan-fried until they are golden brown.
8. Pan-fry the garnishing ingredients one by one
9. Cut the red bell pepper, the shiitake mushrooms.
10. To make the gardenia seed garnish, add potato starch and pour in the gardenia seeds soaked water. And stir well. Add a bit of oil in the pan, and make a thin pancake with the well-stirred gardenia seed water mixture. Fold it twice and press it. And then slice it thinly.
11. To make the rice cake soup, add in all the sliced rice cake into the boiling stock.
12. Add in 1 tablespoon of soy sauce. Let it boil.
13. The rice cake soup is done.
14. Place the garnish on top of the rice cake soup. Arrange the garnish in rainbow color.
15. The rice cake soup is ready.

(For all ingredients, please use organic versions if available)
Sweet Potato Coconut Dessert (Serves 4)
300 grams coconut milk
800 grams thin coconut milk
300 grams sweet potato, peeled and cubed
300 grams taro, peeled and cubed
300 grams cassava, peeled and cubed
200 grams sugar
50 grams potato starch sticks
100 grams mung beans, soaked
10 grams kelp, soaked and cut into thin strips
Salt
Pandan leaf

Jelly Ruby Jewel Coconut Dessert (Serves 4)
1.2 liter filtered water
15 grams agar powder
200 grams coconut milk
Pandan leaf color extract
400 grams sugar
200 grams cooked and puréed mung beans
100 grams ready-made grass jelly
100 grams tapioca starch
pearls – soaked, boiled, cooled in cold water






Directions
Sweet Potato Coconut Dessert

1. Pour the thin coconut milk into the pan.
2. Add a little salt.
3. Let it boil.
4. Meanwhile, cut the pandan leaves, and add it into the pan.
5. Boil it to cook for a few minutes, then remove the pandan leaves.
6. Add in the sweet potatoes, taro, cassava, potato starch sticks, mung bean, kelp, sugar, and mix it well.
7. Let it boil to cook.
8. When it has softened and cooked well, then add the coconut milk.
9. The Sweet Potato Coconut Milk Dessert is ready to be served.

Jelly Ruby Jewel Coconut Dessert

1. Pour the agar powder into a pot along with 1 liter of filtered water.
2. Stir it well, and let it boil for 10 minutes.
3. Divide the mixture into 2 portions.
4. Take 1 portion and add to it the pandan leaf color extract.
5. Let it sit for 20 minutes for the agar to coagulate.
6. Meanwhile, prepare the sugary syrup by adding sugar to a pot with the remaining 200 grams of filtered water. Let it boil.
7. Once the sugary syrup condenses, it is done.
8. When the agar has coagulated, use a crinkle cut knife to cut it into visually appetizing stripes.
9. Put the mung beans into a glass, then the clear agar, green agar, and the grass jelly, pomegranate jewels, sugary syrup, and lastly add in the coconut milk.
10. The Jelly Ruby Jewel Coconut Dessert is ready to be served.

(For all ingredients, please use organic versions if available)
Dough
500 grams gluten
100 grams soy protein
10 grams veggie meat
or chicken flavoring
10 grams garlic
or other seasoning
10 grams baking powder
50 grams flour (about 3 tablespoon)
1 liter water

Filling
Celery
Chard
Bell peppers
Carrots
Mushrooms
Onion




Directions

1. Sifted the gluten.
2. Add in the garlic and flavoring, 50 grams of flour, the veggie meat or chicken flavoring, and the baking powder. Mix it well.
3. Add in 1 liter of water.
4. Mix it, and make sure there are no lumps. Use hand to knead the dough.
5. Let it rest for a while.
6. Place a plastic wrap on a clean flat surface.
7. Divide the dough into 4 servings, then divide them in half.
8. To tie the loaf, cut a few pieces of string so the loaves will not break apart later.
9. On a clean flat surface, take 1 piece of dough and then put the filling in the middle: the julienned carrots, the chopped bell pepper, the greens, the mushrooms, and the onions.
10. Cover the filling with another piece of dough.
11. Wrap the loaf about three turns so it won’t break open inside the pot.
12. Tie it firmly on the edges.
13. Repeat the step for each pieces.
14. Take a pot, fill it with water until half full, boil the water.
15. Put the loaf in a pot, and boiled it for 1 hour.
16. Take the loaf out of the water, and let them cool down.
17. Unwrap the loaves and cut it as prefer. The loaves can be fried or just eat like that.
18. To accompany the loaves, prepare an organic salad.
19. Place some fresh cucumber, some tomatoes, some organic chicory, add some mashed potatoes or duchess potatoes, or with rice or noodles, anything.
20. Ready to be served.
21. The remaining unwrapped loaves can be saved in a refrigerator for later use.

(For all ingredients, please use organic versions if available)
2 cups soft tofu
1 cup soy milk
½ cup oil
½ – 1 cup icing sugar
¼ cup carob powder (or cocoa)
1 tablespoon vanilla extract
1 pinch salt
Wafers or ice cream cones (optional)
Directions

1. Add in each ingredients into the blender. Mix it all, enough to get a smooth and creamy mixture.
2. The ice cream is ready. Pour it in an air tight container. It’s better to use container that have the same shape as the wafers that you have chosen.
3. Cover the container with plastic wrap and put it in the freezer for a certain time until it is quite firm, very frozen.
4. If you use a food processor, it is suggested to remove the container 20 minutes ahead, before proceeding to the second stage. But if using the Vitamix, 10 minutes is sufficient, as it is more powerful.
5. Re-mix the ice cream mixture while it is still frozen, so as to break the ice crystals that have formed and to inject air into the mixture, which will make this cream much creamier, making it much more like ice cream.
6. As it is getting creamier and creamier, you can add some chocolate chips or even crumbled cookie pieces.
7. Pour it back into the container and put it back in the freezer. Leave it long enough to obtain a firm texture to be sliced with a knife, but not too hard.
8. Once it is the right texture, use it in vegan ice cream cones or make ice cream sandwiches.
9. To make ice cream sandwiches, slice the ice cream about 1 centimeter thick, and then put the wafer on the slice. Make sure the slice doesn’t go over the edges.
10. Put the ice cream sandwiches back in the freezer for about 1 hour in an air tight container.
11. Ready to be served.

(For all ingredients, please use organic versions if available)
Crust
¾ cup pecans
¾ cup Medjool dates
Pinch of sea salt
1 whole vanilla bean or 1 tablespoon vanilla powder
or 1 tablespoon organic vanilla extract
Filling
1½ pineapples (6 cups chopped)
¾ cup coconut butter or coconut oil
¾ cup Medjool dates
2 tablespoons vanilla agave nectar
½ vanilla bean or ½ tablespoon vanilla powder
or ½ tablespoon organic vanilla extract
¼ - ½ cup purified water







Directions

1. To prepare the Crust, pour the pecan into the food processor, the dates, a pinch of salt, and the vanilla powder. Turn on the processor and process it until it is a little bit like crumbs.
2. Pour the crust into a dish, at the bottom, and save the rest for later.
3. For second part, pout the dates, a pinch of salt, the agave nectar, a little bit of water, the vanilla powder, the coconut butter, and a cup of pineapple into the food processor. Turn it on and process it until it is a creamy texture.
4. Pour it in a bowl and mix it in with the pineapple.
5. Pour the pineapple mixture over the crust and put some more crust at the top.
6. Mix it in really good and pour it in the dish.
7. Put some more crust on the top of the cobbler.
8. Put the cobbler in the fridge for a little while.
9. After a while, take out the cobbler and decorate it with fresh strawberries and fresh mint.
10. Ready to be served.

(For all ingredients,please use organic versions if available)
5 bunches parsley
100 grams fresh mint
½ kilograms tomatoes
2 white onions
1 teaspoon salt
¼ cup fine bulgur wheat
Spices
4 lemon slices
½ cup olive oil
Lettuce (decoration)
Green mint (decoration)




Directions

1. Wash parsley and mint several times before use.
2. Cut the tomato into small pieces only 15 minutes before using in order to maintain their shape. Parley can be cut an hour beforehand.
3. Add in parsley, mint, tomatoes, and bulger wheat in a bowl.
4. Add in olive oil, white onion, and salt.
5. Sprinkle some spices and 4 slices of squeezed lemon (optional).
6. Mix all the ingredients until they all blended together.
7. Let it marinade for a while.
8. Put the tabblouleh in a dish for decoratin.
9. Decorate with lettuce, green mint stem, some slices of lemon, and some left over tomatoes.
10. Ready to be served.