(For all ingredients, please use organic versions if available)
2 cups red lentils
1½ cups fine bulgur
3 large onions
6 green onions
Half bunch of parsley
Tomato purée or paste
Chili flakes
Cumin
Salt
Olive oil
4 cups water
Served with salad and pickles




Directions

Directions (to make the red lentils):

1. Turn the stovetop on to medium heat
2. Fill the pan with 4 glasses of water
3. Add the red lentils
4. Stirring to check the red lentils
5. After the red lentils are nicely cooked add 1 ½ glassfuls of fine bulgur into the cooked red lentilschop the onion bulbs
6. Mix them (do not useadditional water)
7. Close a lid on top and allow them to cook for a while
8. Adding the olive oil into other the pan
9. Sauté the chopped onion to light pink

Directions (to preparing the salad):

1. Chop the green onions
2. Chop the parsley very finely
3. Covering plate with the lettuce leaves
4. Put tomatoes and other ingredients in between
5. Chop the cucumber

Directions (to make red lentil patties):

1. Add sauted onion into the cooked red lentil
2. Allow it to cool down for a while before kneading
3. Add tomato pasteor pured tomatoes
4. Add the chili flakes
5. Add the cumin
6. Add the salt
7. Add the parsley and green onions
8. Knead all the ingredients which you have mixed together
9. It is a sticky mass now quite workable. Knead the mixture and form into patties like meatballs

And allow them to cool down for a while

1. Make the patties and place them top of the salad
2. Ready to serve (they are served cold)

For all ingredients, please use organic versions if available
1 cup gram dal
1 chopped onion
1 cup oil
Tamarind water
2 tomatoes, chopped
Fresh coriander
1 tablespoon crushed ginger
1 spoonful minced garlic
Green chili, chopped
1 tablespoon turmeric powder
1 tablespoon salt
1 tablespoon red chili
1 spoonful cumin seeds
1 spoonful coriander powder

Directions

1. Preheat 2 spoonfuls of oil in a pan.
2. Then, put in a spoonful of garlic into the pan, and sauté it until golden brown.
3. Add in a spoonful of ginger until it is golden brown.
4. Add in the tomato until it becomes dried.
5. Add in the spices: turmeric, salt, red chili, cumin, and coriander.
6. Mix them all and let the tomato juice dry in it.
7. Add in the dal. Mix it.
8. Pour in the tamarind water.
9. Cover the pan for about 15 minutes.
10. After 15 minutes, take the cover off. And let it cook for a while.
11. When the dal has become soft and cooked nicely, put them in a bowl and garnish it with some coriander and some green chili.
12. Put some oil in a frying pan and let it hot.
13. Add in some onions and cook the onions in the heated oil until they become brown.
14. Add in some cumin in it.
15. When their fragrant, pour them into the cooked dal.
16. The gram dal with tamarind is ready to eat.

(For all ingredients, please use organic versions if available)
Sprouted whole wheat bread loaf
Batter
1 cup coconut milk
¼ cup whole wheat flour
¼ cup shredded coconut (toasted)
3 tablespoons agave
1 teaspoon vanilla
½ teaspoon cinnamon
3 tablespoons vegan margarine

Sauce Topping
2 cups pineapple chunks
1 cup soy yogurt
¼ cup + 3 tablespoons agave
Garnish:
bananas, strawberries, vegan whipped cream




Directions
Directions (to preparing):

1. Turn the stove onto a medium heat
2. Toast the coconut until get a golden brown
3. Cut sprouted whole wheat loaf into 8 pieces

Directioons (to make pina colada french toast):

1. Pour 1 cup of coconut milk into the blender
2. Add ¼ cup of whole wheat flour
3. Add 3 tablespoons of agave
4. Add 1 teaspoon of vanilla
5. Add ½ teaspoon of cinnamon
6. Blend them
7. Add ¼ cup of toasted coconut
8. Blend again
9. Pour the batter into a flat rectangular or a square container
10. Soak the bread and let them soak a moment
11. Turn on a high heat
12. Put 1 ½ spoon of vegan butter into the pan
13. Fry the bread into the pan for about 3 minutes on each side
14. Put fried bread on the plate
15. Put a cup of vegan soy yogurt into the blender
16. Put 2 cups of pineapple chunks
17. Put ¼ cup and 3 tablespoons of agave
18. Blend them for a while
19. Pour it on the bread
20. Slice organic strawberries and organic banana
21. Spread the sliced strawberries and banana
22. Put a vegan whipped cream on the top
23. Ready to serve

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

Brazil Nut & Raisin Cabbage Rolls with Sweet & Sour Sauce

(8 to 10 servings)
2 cups water
¾ cup short grain brown rice
¾ teaspoon salt

Cabbage
1 large green cabbage, about 2½ to 3 pounds
4 cups water

Sauce
15-ounce can tomato paste
1½ cups water
¼ cup plus 3 tablespoons organic sugar
¼ cup plus 2 tablespoons fresh lemon juice
1½ teaspoons salt

Filling
2 medium onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon water
14-ounce chub
Lightlife Gimme Lean (beef or sausage flavor) or 8 ounces diced seitan
2/3 cup Brazil nuts, coarsely chopped
½ cup black raisins, plumped in hot water to cover
½ cup golden raisins, plumped in hot water to cover
½ teaspoon salt
Freshly ground pepper

(6 servings)
Chocolate Wafers
1 cup walnuts
1 cup pitted dates
¼ cup plus 1 tablespoon water
3 tablespoons golden raisins
3 tablespoons plus 1 teaspoon unsweetened cocoa powder

Compote
2 fresh Anjou or Bosc pears, cored, quartered, and sliced
1 cup fresh cranberries
½ cup plus 1 tablespoons light brown sugar
⅓ cup black raisins
¼ cup plus 2 tablespoons fresh lemon juice
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ cup water
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons toasted, coarsely ground walnuts or hazelnuts

Potato Latkes (Yield: 16 – 20 three-inch latkes)
1 – 1½ cups organic canola oil
1 large sweet onion
¼ cup matza meal
1½ teaspoons salt
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon garlic powder
2½ – 3 pounds Russet potatoes, unpeeled
Serve with: tofu sour cream or applesauce
and cinnamon sugar

Tofu Sour Cream
(Yield: 1½ cups)
1 12.3-ounce box extra firm silken tofu
¼ cup fresh lemon juice
½ teaspoon rice vinegar
¼ teaspoon salt

Directions
Cabbage Rolls Brazil Nut & Raisin Cabbage Rolls with Sweet & Sour Sauce

1. First, cook the rice with 2 cups of water and ¾ of a teaspoon of salt.
2. Cook it for about 25-35 minutes.
3. As soon as it comes to boil, turn the heat down to the lowest point and let it steam for 35-45 minutes, until it’s nice and tender and all of the liquid is absorbed.
4. To prepare the cabbage, cut the core out of the cabbage and then cook it so that the leaves are soft and pliable. Cook it whole.
5. Put 4 cups of water in a pot, put the cover on and turn the stove on high.
6. When it boiled, turn the heat to the lowest and let that steam for about 15 minutes.
7. To make the tomato sauce, put the tomato paste into the pot.
8. Add about 1½ cups of water, 3 tablespoons of organic sugar, ¼ of cup of lemon juice plus 2 tablespoons, and 1½ teaspoon of salt.
9. Put the tomato pot on the stove with medium heat. Stir it up.
10. To prepare the filling, put the bell pepper, the onion, and the garlic in a frying pan.
11. Before, put a small amount of water into the pan, and use the water for sautéing.
12. Add in the nuts, the raisins, and the sausages into the pan.
13. Add a little bit of water if needed so that the sauté doesn’t run dry.
14. Add in half a teaspoon of salt and some freshly ground black pepper. Mix it well
15. Mix the filling with the cooked rice and blended well.
16. Meanwhile, when the cabbage is done, take it out from the water with a giant tong, and drain the water a little bit.
17. The leaves has become soft now and easy to take it off. Put each leaf on the other plate.
18. Take one cabbage leaf, spoon a little bit of sauce at the bottom of the leaf and spread it out. Just enough to coat the bottom.
19. Take a little of the filling and put it on the leaf. The size of the cabbage leaf determines how much filling to put in. Pack it down a little bit, fold it over.
20. Always end up with the bottom of the leaf towards you.
21. Fold it over on both sides and then roll it over. And place it in the dish.
22. Top the cabbage rolls with more sauce. Give it a nice coating. Make sure it’s well covered so it the cabbage won’t dry out.
23. Bake the filled cabbage a little bit in an oven with 350 degrees.
24. Ready to be served.

Pear Cranberry Compote with Chocolate Wafers

1. Put in the walnut in the food processor, the pitted dates, and the water.
2. Add in some golden raisins and the cocoa.
3. Turn on the food processor and let the ingredients become a smooth puree.
4. Spread the mixture onto parchment paper. Make a shape of rectangle.
5. Make a thin spread but not too thin, about an inch thick.
6. Put it into the oven for about 15-18 minutes.
7. To prepare the compote, take the sliced pear, add the cranberries, the brown sugar and the black raisin (optional)
8. Add the lemon juice, the cinnamon, the vanilla extract and the water.
9. Mix all the ingredients until all blended.
10. Put the cover on the pot, and let it cook and simmer for about 10 minutes.
11. Prepare 1 tablespoon of cornstarch and 1 tablespoon of water in a cup. Mix it.
12. After about 15 minutes, take the chocolate out and let it cool.
13. When it’s cool enough, take a knife and cut it into squares or rectangles.
14. When the compote is done, thickened it with the cornstarch-water mixture. Stir it and let it thickens.
15. The compote is done.

Potato Latkes

1. Cut the potato in the center, put them into smaller little segments, and then put them into the shredded machine.
2. Add a quarter cup of matza meal into the potato.
3. Add in the salt, some onion powder, and the black pepper.
4. Add in the garlic powder and the sweet onion.
5. Mix all up. Turn it so that it be a good mixture.
6. Add a little bit of ginger. Mix again.
7. Preheat the oil to about 350 degrees. Use sufficient amount of oil.
8. Meanwhile, mix a little cinnamon and sugar to be sprinkle on the latkes later.
9. Fry the latkes until both side become a little brown.
10. If you don’t want to fry the latkes, you can bake them in the oven with 425°F for about 20 minutes.
11. When the latkes are done, sprinkle it with some cinnamon sugar mixture.
12. Serve with Tofu Sour Cream or Applesauce.

Tofu Sour Cream

1. Mix all the ingredients until all are well blended.
2. Keep it in the refrigerator so that it will firm up.

(For all ingredients, please use organic versions if available)
Corn kernels
Vuandzu grains
Soy beans
Millet
Dried shoveler
Sorghum
Wheatgerm
Black beans
Peanuts
Filtered water
Brown sugar (optional)
Directions

1. Roast the corn kernels on the stove.
2. Use a clay pot. Put sea sand into the pot. If there is no sea sand, use firewood ashes. If there is no firewood ashes, then use the clay itself. Use powdered clay. This will avoid the corn kernel to be burnt.
3. Pour the corn into the pot, start stirring them.
4. If the corn kernel are well roasted, use a sieve to separate the corn kernel from the sand before milling. Select and take out the burnt kernel so that the flour won’t be bitter.
5. Put a pot on the fire with some filtered water in it.
6. When the water boils, take a clean bowl, then fetch filtered water that can be use for cooking.
7. Add the corn flour into the bowl and mix them together so that the flour can be completely mixed.
8. The mixture should be homogenous.
9. The mixture should not be thick, but like a paste. A blender also can be used to mix the flour and the water.
10. Pour the mixture into the boiling pot and keep stirring for consistency.
11. Add some water if it’s thick. Pour while stirring. Keep stirring so that the bottom of the pot won’t be burn.
12. After stirring it evenly, no lumps, close the pot with its lid, but partially, not completely close.
13. Let the porridge boil.
14. Take some porridge into a small bowl, add some wheatgerm, peanut, brown sugar (optional) and drink it.

(For all ingredients, please use organic versions if available)
Herb Roasted Seitan
8 – 10 slices seitan
1 onion, finely chopped
3 cloves garlic, finely chopped
3 sprigs thyme, finely chopped,
plus 1 teaspoon for gravy
5 – 6 leaves fresh sage, finely chopped, plus 1 teaspoon for gravy
2 sprigs fresh rosemary, finely chopped, plus 1 teaspoon for gravy
2 tablespoons stone ground mustard
2 tablespoons maple syrup
1 teaspoon sea salt
½ teaspoon finely ground black pepper
½ – 1 cup organic low sodium vegetable broth
1 tablespoon neutral tasting, high heat oil (refined coconut or safflower)
1 lemon, sliced into wedges

Sage and Mushroom Gravy
2 tablespoons un-bleached all-purpose flour
2 tablespoons non-hydrogenated margarine (Earth Balance preferred)
2 cups crimini mushrooms, diced
4 leaves fresh sage, finely chopped
¼ teaspoon dried oregano
2 cups organic low sodium vegetable broth
½ teaspoon sea salt, plus more to taste
½ teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon agave
Directions

1. To prepare the marinade for the seitan, mix some thyme, sage, and rosemary.
2. Add in a little maple syrup, the stone ground mustard, a little bit of sea salt and pepper.
3. Add in the veggie broth. Mix them well.
4. Add in the seitan slices and let the seitan coated well with the marinade sauce.
5. Brush the seitan with a little bit of neutral tasting oil to add a little crisp texture on the top.
6. Cut the lemon into rounds and put it over the top of the seitan.
7. Make sure to have enough liquid in the cooking pot so that it doesn’t evaporate right away.
8. Put the seitan into the oven and let it cook. Rotate them once a while.
9. To prepare the gravy, start by making a roux which is equal part of flour and fat.
10. Take the Earth Balance (a vegan butter brand) and some flour in an equal part.
11. Mix them well and make them into a blonde roux.
12. Add in the crimini mushroom, the sage, and the veggie broth. Add in slowly, stir it around.
13. Cook the sauce for about 7 to 10 minutes at least while keep stirring.
14. Let the sauce become thick.
15. Add in the oregano, some sea salt, and some pepper.
16. Add a little lemon juice and a little agave, a little bit of maple syrup.
17. When the seitan is already cooked for about 30-45 minutes, place it on a plate and pour the sauce on it.
18. Ready to be served.

(For all ingredients, please use organic versions if available)
Thanksgiving Vegan Turkey
1 cup onion (or shallots), diced
2 tablespoons safflower oil, plus additional for oiling pan
1 tablespoon garlic, mince
2 teaspoon ginger, minced
4 cups vegetable stock or water
⅔ cup nutritional yeast flakes
¼ cup tamari or soy sauce
1 tablespoon toasted sesame oil
1 teaspoon dried thyme
1 teaspoon rubbed sage
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
4½ cups vital wheat gluten
¾ cup unbleached flour

Mushroom Sage Gravy
3 – 4 cups vegetable stock
½ cup minced yellow onion or shallots
½ cups exotic wild mushrooms, sliced (suggested: morels or porcinis)
3 minced cloves of garlic
2 tablespoons balsamic vinegar
2 tablespoons cornstarch dissolved in ¼ cup cold water
3 large stems of good fresh sage, chopped
2 tablespoons Earth Balance vegan butter
Salt and pepper
Directions
Thanksgiving Vegan Turkey

1. Put a little bit of water in a pan to sauté some garlic and some ginger.
2. Meanwhile, take some vegetable stock into a small pot, heat it and add in some Braggs Liquid Amino into it.
3. Meanwhile, take 2 cups of wheat gluten, add some salt, add some thyme, add a very little chopped sage. Mix it well.
4. Pour in some stock into the mix dough.
5. Mix it very well, or knead it with hands which are a little bit easier.
6. Add in some Braggs Liquid Amino.
7. Knead it and make it into a ball form.
8. Put it into the boiling stock and let it cook. Make sure the stock cover the dough.
9. Put the nutritional yeast into a bowl. Mixed it and knead it and then form it into a ball shape.
10. Put it into the boiling stock together with the first dough.
11. Let it cook until it expands. And when it does, take it out of the pot and slice it.
12. Serve it with the mushroom sage gray.

Mushroom Sage Gravy

1. Take 1 cup of vegetable stock and the onions, mushrooms, garlic, and half of the sage, and sauté them together with the vegan butter.
2. Cook them over medium heat for about 15 minutes.
3. Add about 2 more cups of stock and simmer.
4. Add in a little of chopped rosemary.
5. Add in a little salt and pepper.
6. Add in the cornstarch and stir them from time to time.
7. The gravy is ready.

(For all ingredients, please use organic versions if available)
Oyster Mushroom & Spinach Raclette
4 potatoes
1 cup baby spinach
12 oyster mushrooms
Carrot
Onion
Garlic
Leek

Tofu cottage cheese
Pimento sauce
Cashew cream
Vegan bouillon
Fresh basil
Marigold Liquid Amino (or tamari or soy sauce)
Olive oil (or toasted sesame oil)
Tofu Cottage Cheese
¼ cup organic soy milk
4 tablespoons cup cold pressed sunflower oil
Pinch of salt
¼ teaspoon minced garlic or ½ teaspoons

222 Veggie Vegan Restaurant is located at: 222 North End Road in West Kensington, London, UK Visit 222 online at www.222veggievegan.com
You can also email info@222veggievegan.com
Or call +44 20 738 12322
Directions
Directions (to make the cottage cheese):

1. Put 1 cup of organic soy milk to the blender
2. Add a cup of cold pressed sunflower oil
3. Put a pinch of salt and a pinch of garlic
4. Mix the soy milk with the lemon juice to make it a bit more thicker
5. Mash the tofu (you can put it in the blender if you prefer)
6. Add the soy mayonnaise to that
7. Mix them well
8. Our cottage cheese is ready

Directions (to make cashew cream):

1. Put cashew and the water in the blender
2. Blend it
3. Cashew cream is ready

Directions (to make white sauce):

1. Add cashew
2. Add a little garlic
3. Add some little leek and carrot
4. Add a little of vegan bouillon
5. Add a little of marigold liquid amino [marigold is a brand name]
6. Add some fresh basil
7. Add the white sauce (cashew cream)
8. Add a little bit of water
9. Addd a little bit of olive oil
10. Add a bit more parsley
11. Add a pinch of salt
12. Stir it well
13. Vegan white sauce is ready

Directions (to make the pimento sauce):

1. Put 1 red bell pepper into the blender
2. Put two table spoons of the yeast flakes
3. Add half a tablespoon of tahini (if you put too much, it will be bitter)
4. Add a pinch of salt
5. Add a little bit of lemon juice
6. Add olive oil
7. Blend it
8. The pimento sauce is ready

Directions (to make spinach raclette):

1. Chopping down a handful of baby spinach, garlic, and onion
2. Cook chopped baby spinach, garlic, and onion a little bit with a bit of olive oil
3. Add the tofu cottage cheese
4. Add the pimento sauce
5. Add a little more spinach
6. Spinach is ready
7. Put the spinach on top of the bakked potato
8. Put it back in the oven
9. Look in the oven and check, in less two minutes that’ll be ready
10. Spinach raclette is ready

Directions (to make oyster mushroom):

1. Put the oyster mushroom to the pan
2. Add a little onion
3. Add a bit of olive oil
4. Add a little bit of parsley
5. Add some tamari sauce
6. Ready to serve

Directions (to make oyster mushroom & spinach raclette):

1. Put bakked spinach raclette in the plate
2. Pour it with white sauce
3. Put some oyster mushroom on top
4. Garnish it a little bit with some salad
5. Ready to serve

(For all ingredients, please use organic versions if available)
Mamaliga
1 liter water
200 grams corn flour
1 teaspoon salt

Sautéed Tomatoes
5 medium tomatoes
1 medium onion
50–100 grams soy protein
4–5 tablespoons oil
½ teaspoon salt

Vegan Sausage Stew
100–200 grams vegan sausages
1 onion
1 tablespoons tomato paste
½ teaspoon minced garlic
1 cup water
1 teaspoon corn starch




Directions
Mamaliga

1. Boil the water in a heavy pot. When the water is boiling, add the salt.
2. Lower the temperature to minimum for a light boil.
3. Slowly add the corn flour, mix continuously with a wooden spoon.
4. Leave the water to boil for a minute or two, and mix one more time.
5. Smooth the top and leave it gently boil for about 20 minutes.
6. When it’s done, add in the sautéed tomatoes, fried vegan sausages and vegan sour cream.
7. Ready to be served.

Sautéed Tomatoes

1. Cut the tomatoes.
2. Boil the soy protein for a minute or even less. Remove it from the water.
3. Pour the oil and when it gets hot, add the onion and sauté it well.
4. Add the tomatoes and the salt.
5. Add some minced garlic and some black pepper.
6. Leave everything to sauté until the tomatoes are ready.
7. Add the soy protein and some vegan cheese (if available). Mix it well and leave it for a couple of minutes to cook so the water evaporates.
8. When it is done, remove it.
9. And when the mamaliga is ready, pour in the sautéed tomatoes into the mamaliga.

Vegan Sausage Stew

1. Sauté the onion and fry some the sausages separately, if you want. And the rest will be for the stew.
2. Add in the tomato paste, garlic, some salt and black pepper into the onion.
3. Add 1 cup of water. Pour a bit at the beginning and add the corn starch. Mix well.
4. Add more water and when it starts boiling, turn off the stove.
5. And when the mamaliga is ready, pour in the vegan sausage stew into the mamaliga

(For all ingredients, please use organic versions if available)
4 cups water
2 cups semolina
2 cups sugar
Almonds
Rose water
Oil







Directions

1. Blanch the almonds, boil them for a while.
2. Peeled and chopped the almond into small pieces.
3. Prepare the syrup by adding 4 cups of water into a pot, boil the water, and then add the sugar.
4. Stir the sugar, and then add the rosewater. Let it boil.
5. Start frying the halva by adding some oil into our pan. The oil should cover the bottom of the pan.
6. When the oil is hot enough, add in the almonds into the oil and fry them. Mix them well. Fry them until they change color into slightly brown.
7. Meanwhile, when the syrup starts to boil, turn down the heat.
8. Once the almonds are fried, add in the semolina and fry it as well.
9. Keep stirring the semolina and the almonds. Fry until they become golden.
10. Take the boiled syrup and pour in slowly into the pan while keep stirring.
11. Mix them well and then turn off the heat.
12. Transfer the halva onto a plate, spread it out and level it on a plate. Use the syrup to smoothly level it.
13. The halva is done, allow it to cool down for a while.
14. After it cools down, cut it into shapes according to taste.
15. Ready to be served.