(For all ingredients, please use organic versions if available)
2 chopped sweet mangoes
3 – 4 chopped bananas
1 chopped coconut
1 chopped big mango
1 sliced apple
¼ chopped papaya
7 teaspoons flaxseed
7 teaspoons carob
1 cup wheatgerm
Raisins to taste
1 liter water
Plastic wrap and a mould for the cake
Directions

1. First, prepare a cream in the blender by adding the flaxseed and 4 teaspoon of water. Do not put too much water because the cream need to be thick. Blend a little.
2. Add the banana and mango. Blend a little.
3. Add the carob and the wheatgerm. Stir it and then blend it a little bit.
4. The cream is done and it need to be thick.
5. Place the cream in a plastic wrap.
6. Take the mould and start placing a layer of cream and a layer of fruits.
7. First the cream, and then place the mango, and then the cream again, and then the banana, and the cream again, and then the papaya, and cream again.
8. Leave the cake in the mould for a while before unmoulding it.
9. To unmould the cake, use a bottom, put it on the bottom, and turn it over. Let the cake fall freely.
10. Decorate the cake as you wish, for this example use shredded coconut and raisins.
11. Prepare the coconut milk by blending some chopped coconut with water, a liter of water per coconut.
12. Strain the coconut milk, and it is ready.

(For all ingredients, please use organic versions if available)
1 kilogram potatoes (unpeeled)
200 grams wheat flour
200 grams chickpea flour
200 grams or 2 onions
1/2 teaspoon baking powder
Cumin
Black pepper
Salt
Coriander seeds
Fresh ginger or
ginger powder to taste
Oil for frying

Chutney
Tomatoes
Green chili
Coriander
Garlic (optional)





Directions

1. Clean the potatoes very well. Dry them well and then cut into pieces as you like with the skin on.
   
2. Add some flour with the potatoes little by little and mix them.
   
3. Add in the chickpea flour in the mixture and mix them all.
   
4. Add in the onion, mix again.
   
5. Add in the spices: cumin, black pepper, salt, coriander seeds, baking powder, and ginger. Mix everything together until the moisture is absorbed.
   
6. Set the mixture aside and leave it for 15 minutes and cover it with plastic or with cloth so that the mixture is sets and well absorbed.
   
7. Preheat the oil on the stove.
   
8. Fry the mixture until both sides are golden brown. Take the pakora out of the oil and drain the oil.
   
9. Put the pakoras on a plate and put some coriander for decoration.
   
10. To prepare the chutney sauce, put the tomatoes, green chili, and coriander in the blender and mix them. Or just grate the tomatoes, and chop the coriander, and also cut and add the chili. Put some garlic in it (optional). Mixed them.
    
11. Serve the pakoras with the chutney.

(For all ingredients, please use organic versions if available)
4 tablespoons wheat flour
3 tablespoons sugar
2 – 3 green cardamom, crushed
3 – 4 strands saffron
4 tablespoons oil
Water
Raisins and
chopped almonds to garnish
Directions

1. Heat up 4 tablespoon oil, and then add the wheat flour, the sugar, the ground cardamom, and some saffron.
2. Lower the heat and fry them nicely until it is brown.
3. And if you feel the flour is a little dry, you may add some oil if you prefer.
4. Stir it continuously, make sure the flour doesn’t burn and the consistency remains soft.
5. While frying, adjust the heat to low or high as needed.
6. When the flour is nicely fried, add water a little bit at a time, raise the heat and fry it a little more until it is nice and brown.
7. Shift the flour into a bowl, and after a while it will become a little thick and dry as it is cooling down.
8. Garnish it with some raisins, some pieces of almonds.
9. Ready to be served.
   

(For all ingredients, Please use organic version if available)
Plantain
Bell pepper
Tomato
Onion
Soy cheese
Lettuce
Vinegar
Vegetable margarine
Sea salt
Vegetable oil
Water
Directions

1. Peel the plantain, clean it by scrapping off the residues of the peeling, cut it in half and boil it in a pot with water and a bit of salt.
2. Meanwhile, cut the onion into half and then into pieces. Do the same with peppers.
3. Take the tomato, slice a little and then cut into small pieces.
4. Turn on the heat and put the frying pan.
5. Add in a little bit of vegetable oil, add the vinegar, and half a teaspoon of salt.
6. Wait until it warms up, and then add in the onion, the pepper, and the tomato.
7. Sauté it , stir a little bit to get the flavor, and leave it around 5 to 7 minutes.
8. Meanwhile, take the plantains, make sure they are very soft, and place them in another container.
9. Using a potato masher, mash the plantains as follows: use cold water so that the plantains remain soft after being served.
10. Pour the cold water around the help mash the plantains. Add in the margarine. Smash them. Again and again until they become very smooth.
11. Meanwhile, stir again the onion and peppers and tomatoes to make sure they absorb the taste of vinegar and salt.
12. Place the onion, pepper, and tomatoes in another container.
13. Give a shape for the mashed plantain, which is called the mangú, and make a flat surface on top.
14. Typically, pour the seasoning and onion on top of the mangú, so that the mangú absorbs all the flavors.
15. Drizzle the seasoning around, the vinegar and the onion.
16. Take a little bit of lettuce and place it around the dish.
17. Take the cheese with the complement.
18. The mangú is ready to be served.
    

(For all ingredients, please use organic versions if available)
Vegan Veal Scaloppini
2 pounds seitan, sliced into cutlets
Olive oil

Breading
1 cup flour (pastry flour recommended)
½ cup nutritional yeast
Sea salt and ground pepper to taste

Sauce
2 cups diced tomatoes
2 cups whole tomatoes, quartered
2 cups tomato sauce
3 tablespoons rice syrup
3 cloves garlic, minced
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
Serve over pasta (linguine recommended)

Directions

1. Cuts the seitan into about half an inch thick cutlets.
2. Bread the cutlets.
3. To make the breading, put a little bit of flour into a bowl.
4. Add some nutritional yeast, a little bit of pepper and salt just to taste.
5. Mix it around.
6. Add a little olive oil to a pot, swish it around. Take the seitan, put it into the breading, and get it breaded really nice on both sides and then lay it into the pot.
7. Fry the cutlets until they are brown on both sides, and then take them out.
8. With the remaining oil in the pot, add in the diced onion, and let it cook up and turn clear.
9. Add in the diced tomatoes, the whole tomatoes and then mix it up.
10. Add in some basil, oregano, thyme, and garlic.
11. Add in 1 can of tomato sauce.
12. Add in the fried cutlets into this sauce and let it cook and get a rich flavor.
13. The scaloppini sauce is ready.
14. Take some pasta, break it in half, and put it in boiling water. Make sure the water is enough so that the pasta won’t stick together.
15. When the pasta is nice and soft, drain it and place it on a plate and put the cutlets on it and pour in the scaloppini sauce.
16. Sprinkle a little bit of nutritional yeast as topping, a bit of fresh basil.
17. The veal scaloppini is ready.

(For all ingredients, please use organic versions if available)
Batter
5 cups vital gluten flour
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons dried sweet basil

Liquids
5 cups filtered water
½ cup tamari
1 teaspoon liquid smoke

Stock
1 cup tamari
3 tablespoons rice syrup, sorghum, or molasses
Filtered water to fill half of 12 quart pot
Directions

1. Pour the vital gluten flour into a big bowl.
2. Add in the garlic powder, onion powder, and the dried sweet basil
3. Mix all this together, get it all blended nicely.
4. Pour in 2 cups of water into another bowl.
5. And then another 2 cups and keep the remaining 1 cup.
6. With the remaining 1 cup of water, pour out 1/3 of the water, and fill in with tamari. Pour it into the water bowl.
7. Add in 1 teaspoon liquid smoke into the water.
8. Take the dry batter, use a spoon and make a little indentation in the middle, and then pour in the liquid.
9. Put hands into the mixed batter, knead it really good, put it all together then take the mass, go around the bowl, make sure to take all the dry powder.
10. Mix all together really good.
11. With the fist and just kind of push it down, push it down. This is to take the air out, and make it denser.
12. Put it out on a cutting board.
13. Pound it down a little bit, turn it over a few times, and keep beating.
14. Now, it can be shaped as preference and the thickness can be control as preference too.
15. Take the stockpot, fill up half way with water.
16. Add a cup of tamari into the water, a little bit of rice syrup or sorghum, or mollasess.
17. The seitan is going to be boiled in the stock water.
18. But before, cut the seitan into the pieces you want it to. This seitan will blow up about double its size as it boils.
19. Boil the seitan, until the seitan absorb the stock and become double in size, and going to rise to the top and float. Then it is done.
20. Put the lid of the pot with a little slide to keep the heat in but not to over boiled the liquid.
21. If you want it to be a little tenderer, let it cook less.
22. If you want it to be a little bit more chewy, leave it cook a little bit more.
23. Roughly it is about 40 to 45 minutes.
24. Just take a spoon to make sure there’s nothing sticking on the bottom, give it a little turn every 10, 15 minutes.
25. The remaining stock can be used to make delicious gravies, or put rice in it or any kind of grain and cook it up in this.
26. When it’s done, take the seitan out of the stock and you can use it as you like, for instance as a roast beef, sandwich meats, or put it on the machines and grind it. Anything.
    

(For all ingredients, please use organic versions if available)
Royal quinoa
Water (1 part quinoa to 2 parts water)
1 bunch lettuce
1 bunch arugula
½ bunch watercress
¼ bunch coriander
½ large ripe avocado
5 apricots
6 sun-dried tomatoes
1 handful chestnuts
1 purple onion
1 carrot
Golden flaxseeds
White raisins
Salt
Wakame seaweed (optional)

Directions
Directions (to make salad):

1. The first thing we should do is to tear the lettuce with our hands
2. tear the arugula, the coriander and the watercress
3. cut the onion into very small pieces and put it on top of our leaves
4. grate the carrot and spread on it
5. cut the avocado into small pieces and spread on it
6. cut the organoleptic sun-dried tomatoes into slices and spread the sun-dried tomatoes on it
7. cut the apricots into slices and spread on it
8. crack the chestnuts and spread on it
9. spread the golden flaxseed on it
10. spread the white raisins on it
11. spread the quinoa on it
12. decorate it with the leaves of coriander
13. ready to serve

Directions (to make quinoa):

1. twice the amount of water to one portion of quinoa,
2. put salt to taste, and a little bit of raisins to give it some flavor
3. cook for 15 minutes

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

Heart-shaped Breakfast Pastries
Flour
Sugar
Baking soda
Salt
Water
Blueberry jam

Blueberry Juice
Blueberries
1 liter water
2 – 4 spoons sugar

Directions
Heart-shaped Breakfast Pastries

1. Pour some flour in a glass bowl.
2. Add one teaspoon of sugar, salt and baking soda.
3. Mix the flour until it becomes paste.
4. Before kneading the flour, try to pour little bit of water, and after the water has absorbed into the flour, add more water again.
5. Knead the flour until it has a nice consistency.
6. Take a little dough and roll it on a cutting board until it becomes a long nice line.
7. Form a heart shape by joinning the two sides and pinch both sides together.
8. Squish the dough down with hands to make a hole and fill the hole with squished little dough.
9. Take a bit of jam and put the jam into the center of the rolled dough.
10. Make sure to make no spill.
11. Put the dough into the oven and bake until the color is golden brown.
12. The pastry is ready to be served.

Blueberry Juice

1. Pour the blueberry into a blender.
2. Add some water and some sugar.
3. Turn on the blender.
4. Pour the juice in a cup.
5. The juice is ready to drink.

(For all ingredients, please use organic versions if available)
Gingerbread
3½ cups organic spelt flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
½ teaspoon cinnamon
1 cup brown sugar
100 grans vegan butter
1 cup treacle (or ½ cup molasses + ½ cup golden syrup)

Icing
4 cups icing sugar
2 tablespoons vegan butter
1 teaspoon ground ginger
Hot water to mix

Directions
Directions (to make gingerbread):

1. Put the flour in
2. Put the spices in
3. Put the baking soda in
4. Put the ginger in
5. Put the salt in
6. Mix well
7. Turn on the stove on a low heat
8. Put the treacle into the pan
9. Put the sugar in
10. Put the butter in
11. Mix them until melting nicely
12. Pour the melted ingredients into the flour
13. You need to form this into a stiff dough so you can mould it into the shapes
14. You need some flour on your hands so you can get the dough into a ball
15. Put them in the fridge for about 45 minutes (waiting for the dough to chill)
16. In the meantime, you can cut out the patterns for the gingerbread house
17. Take the dough out of the fridge
18. Cut it into shapes (make sure you flour the knife and hand, so it doesn’t stick)
19. Roll it about half of a centimeter thick and cut them into the forms of roof, two sides, two chimneys, two porches, a door, windows, a back, and a front
20. After you just finished cutting out them put them on the baking tray (remember to flour it)
21. At first put them in the oven on 160 degrees celsius (320f) for 7 minutes, then you take them out and straighten the edges, make sure they’re all straight. Then you put them in for about another 10 minutes.
22. After it already cooked put it on the cooling rack

Directions (to make vegan icing) :

1. Put the vegan butter in first
2. Put two cups of icing sugar
3. Put half a teaspoon of ground ginger in
4. Put some hot water
5. Mix them
6. Ready to use

Directions (to make the gingerbread house and decorating):

1. Start by putting a line of icing for the front
2. Do another line for sides
3. Stacking up to form a house
4. Cut up some of these small crackers to shingle the roof
5. Decorate with some vegan biscuits, some vegan crackers, some vegan
6. Candy canes and lollies
7. Ready to serve

(For all ingredients, please use organic versions if available)
Cake
5 cups organic all-purpose flour
2 cups vegan butter (Earth Balance brand)
2 packs vegan marzipan
2 cups icing sugar
6 tablespoons water
1 teaspoon almond extract
Extra vegan butter to grease pans

Icing
2 cups icing sugar
2½ tablespoons water
⅛ teaspoon almond extract (optional)

Fondant
3½ cups icing sugar (+ extra for flouring)
⅓ cup vegan butter (Earth Balance brand)
⅓ cup light corn syrup
1 teaspoon clear vanilla
½ teaspoon salt
¼ teaspoon matcha
tea powder (for color)




Directions
Cake

1. Put the vegan butter in a bowl, add in the marzipan, and then mix them.
2. Add in the icing sugar, knead it gently into the mixture.
3. Add in the white flour. Mix every thing thoroughly.
4. Add in 4 tablespoon of water and 1 teaspoon of almond extract.
5. Keep kneading until the mixture becomes a firm dough.
6. Use the cookie press tool to help shape the dough into a ring cake (kransekage).
7. Do the rolling steadily and gently so the dough won’t break.
8. Put the shape onto a grease pan starting from the biggest ring.
9. Make sure to have enough dough in the cookie press otherwise it may fall apart when you take it out.
10. Make some little pat on the ring so it will become smoother and better.
11. Do this 6 times to achieve 18 rings. And each ring is a unique size.
12. If you don’t have a cookie press, take the dough, put it on a clean counter or surface, and then roll it out about ½ inch to an inch.
13. To help make a perfect shape and size, drawn out a pattern on a piece of parchment or wax paper. Lay the rings out on the paper and have them sized and then put them on a cookie sheet with the parchment paper underneath.
14. Put the pan into a pre-heated oven of 350 degree. And bake it for 10 minutes.
15. When it’s done, take them out and let them cooling down.
16. When the cake is cool, then it is ready to ice.
17. Lay the rings from largest to smallest gently.
18. If the rings breaks, no need to worry because it can be cover with the icing later.

Icing

1. Put the icing sugar in a bowl.
2. Add in 1 tablespoon of water, a second tablespoon, and the third tablespoon if needed. If it gets too wet, add more icing sugar.
3. Make it into a nice sort of thick texture.
4. Add a little extra almond extract to the mixture, optional.
5. Mix it evenly.
6. Put the icing into a bag, give it a good twist, cut the tip of the icing bag. The best is to start off very small cut, and later can make a little bigger.
7. Start do a zigzag pattern with the icing on the first ring.
8. Put the next biggest ring on top of the first ring gently.
9. Make the zigzag pattern again on the second ring.
10. Repeat the step until all the rings are line up and form into a cone-like tower.
11. Place the leaf and the flower beautifully on the tower.
12. Use icing sugar as glue. Just a dab, not much.
13. Stick the leaf and hold it for a few seconds.
14. And the put the flower. Arrange it so that it will look natural.

Fondant

1. Add in the vegan butter in a bowl.
2. Add in the light corn syrup.
3. Add in the icing sugar.
4. Give it a little stir.
5. Add in some clear vanilla, and salt.
6. Mix them with hands.
7. If it to sticky, slowly add the icing sugar, pour in a little at a time.
8. Knead the fondant to get it into a nice smooth consistency. Make sure it completely blended.
9. If the fondant is too shiny add some more icing sugar.
10. The result should be like a playdough or plasticine texture.
11. This amount will make enough for a few cakes. You can save it in a fridge in an air tight container and can stand for at least a month.
12. Use hands to build the flower, and the letting them dry so that the flower will be easier to apply to the cake and they’ll hold their shape.
13. To work on the leaves, apply the matcha tea powder onto a piece of fondant, gently roll that in, and then push it together.
14. Do the white flower first, then do the green because chances are there’ll be some of the dye left on the skin, even if you wash your hands, or it will be on the counter.
15. For the leaf make it 2-3 millimeters the thinnest otherwise it may break.
16. Use the little cookie cutters for the leaf.
17. Use a very fine knife and run it very gently from one tip to the other to make a little imprint of the leaf.
18. Let the leaves dry, usually it takes about 3 hours to do so.