(For all ingredients, please use organic versions if available)
Young tamarind shoots
4 kaffir lime leaves
3 stalks lemongrass
4–5 slices galangal
1 tomato
Coriander
6 pieces
dried mushroom protein
10 Bhutan
oyster mushrooms
Seasonings:
¼ teaspoon
veggie soup powder
¼ teaspoon brown sugar
2 tablespoons soy sauce
½ tablespoon
tamarind juice
8 dried red chilies
700 milliliters water
Vegetable oil




Directions

1. Heat some oil.
2. Meanwhile, cut the lemongrass thinly.
3. Cut the galangal for about 4-5 pieces, finely.
4. Grind the lemongrass and the galangal. Grind them all finely.
5. Fry 6 pieces of protein until golden brown on both sides and then keeps it aside while draining the oil out.
6. Fry the chilies until golden. And then break them into pieces.
7. Sauté the mixed lemongrass, galangal, and the coriander until it become fragrant.
8. Pour in 700 milliliters of water. Let it boil.
9. Meanwhile, slice the coriander for about 2 centimeters long. Cut the roots off.
10. Dice finely the tomatoes.
11. Tear the kaffir lime leaves into half.
12. When the water is boiling, add in the mushroom protein. But before, break the mushroom protein into smaller size, not too big.
13. Put in the chilies. The chilies need to be slice and crush to open.
14. Add in the torn kaffir leaves.
15. Add in the Bhutan oyster mushroom.
16. Stir a bit.
17. Add in the vegetable soup powder, the brown sugar, the soy sauce, the tamarind juice.
18. Mix it.
19. Add in the tomatoes and the young tamarind shoots.
20. Stir it.
21. When the soup is cooked, sprinkle in the coriander.
22. Serve it in a bowl.
    

(For all ingredients, please use organic versions if available)
Tortillas
1 cup white cornmeal
½ teaspoon salt
1 teaspoon oil
1 cup warm water
Tofu Sauté
1 box soft tofu
2 medium tomatoes
1 medium onion, chopped
Salt
Black pepper
½ bunch cilantro, chopped
¼ tablespoon vegetarian
Worcestershire sauce
Gallo Pinto
1 cup cooked rice
1 cup cooked beans (red or black)
1 small onion, chopped
½ red bell pepper chopped
Cilantro to taste, chopped
Hot chili pepper (optional)
¼ tablespoon vegetarian
Worcestershire sauce (optional)
Cumin to taste




Directions
Directions (to make tortillas)

1. Pour white cornmeal in a bowl.
2. Add water and salt and a little oil.
3. Mix until the dough doesn’t stick to your hands.
4. Make little balls with the dough. Then with 2 dinner plates, or a chopping board and non-stick paper, flatten the balls 1 centimeter thick.
5. Add oil to a heated pan.
6. Put the tortilla in the pan, and let it become golden. Flip it over to get it golden on both sides.
7. Ready to serve.

Directions (to make tofu sauté)

1. Heat a pan and add the oil.
2. Add the onion and sauté until it becomes translucent.
3. Add the other ingredients.
4. Stir continuously for 3–5 minutes.
5. Ready to serve.

Directions (for the gallo pinto)

1. Heat the pan.
2. Add the onion with a little oil until it turns translucent.
3. Add the red bell pepper.
4. Then add the beans, and stir for about 1 minute or until the water (from the beans) is absorbed.
5. Add the rice and mix well.
6. Add the vegetarian Worcestershire sauce and all the seasonings to taste.
7. Leave it for a while. With the heat turned off, add the cilantro.
8. Ready to serve!
   

(For all ingredients, please use organic versions if available)
Raw zucchini
Brazil nuts, ground
Leek
Sun dried tomatoes
Fresh basil, chopped
Lemon
Sea salt
Olive oil

Visit Anna Prem Natural Bistro & Restaurant
in São Paulo, Brazil Online at www.AnnaPrem.com.br
Or call
+55 (11) 3208-7552 / +55 (11) 3208-7501
Or email contato@annaprem.com.br

Directions

1. Soaked the Brazil nuts for a whole day and then ground it in a common food processor. Set it aside.
2. Slice the zucchini into several thin slices.
3. Put 2 spoons and a little more of ground Brazil nuts in a bowl.
4. Put a little bit of leek (according to taste), a little of dried tomatoes, and a little of chopped basil.
5. Squeeze a little lemon from half a lemon.
6. Add in some salt according to taste.
7. Add in some extra virgin olive oil.
8. Mix all the ingredients well.
9. In a plate, place the zucchini.
10. Put the cannelloni onto the zucchini.
11. Roll the zucchini and place it on a plate.
12. Make until all the cannelloni used up.
13. Drop in a little bit of olive oil and some basil sauce that already been prepared.
14. Put a couple of basil leaves on top of it.
15. Ready to be served.
    

(For all ingredients, please use organic versions if available)
Hand-pulled noodles sauce (each in equal portions)
Vinegar
Sugar
Soy sauce
Sesame paste
Vegetable stock
Vegetables
Cabbage
Sweet corn
Turnip
Carrot
Black wood fungus
Pumpkin, blanched
Bean curd sheet
Apricot mushroom
Garnish
Kiwi
Tomato
Cucumber
Seasoning
7 flavor chili pepper
Black sesame
Herb powder
Cashew nuts




Directions
Directions (to make goma sauce):

1. Add 150 milliliters of soy sauce
2. Add 150 milliliters of vinegar
3. Add 150 milliliters of sugar
4. Add 150 milliliters of vegetable stock
5. Mix together all these ingredients to form the sauce
6. When cooking it, remember to avoid over heating.
7. After the sauce has cooled, you can put it in the refrigerator. When you want to eat it,
   Just reheat it briefly in the microwave oven

Directions (to make chinese cold noodles):

1. Put the hand-pulled noodles in the middle
2. Put all the ingredients: cabbage, sweet corn, turnip, carrot, black wood fungus, blanched pumpkin, blanched apricot mushroom, bean curd sheet , kiwi fruit, tomato, and baby cucumber,)
3. Pour the goma sauce (add any taste you like: sour, sweet, or spicy)
4. Add black sesame(added vanilla powder), crushed cashew nuts, and the kyoto shichimi
5. Ready to serve
   

(For all ingredients, please use organic versions if available)
Ajiaco:
1 medium size green plantain
3 tablespoons oil
1 tablespoon salt
1 tablespoon soy sauce
1 large white onion
Some green onion
Some chives
½ bowl cassava
1 corn cob (sectioned into 5)
1 bowl pastusa potatoes
1 bowl creole potatoes
½ bowl pumpkin
½ bowl peas
6 cups water
Some tomato
1 tablespoon turmeric
1 tablespoon thyme
½ tablespoon cumin
1 tablespoon garlic powder
3 tablespoons rice
1 arracacha (root vegetable)
Coriander sprigs
Bay leaves
Guascas (flavor herb)

Stuffed Avocado:
1 large avocado
1 tomato
1 white onion
Corncob
1 tablespoon oil
Salt
Pepper
Garlic powder (optional)

Seasoned Mushroom Skewers:
Small mushrooms
Medium mushrooms
Large mushrooms
Pepper
1 white onion
1 tomato
2 tablespoons oil
1 tablespoon soy sauce
½ teaspoon cumin
1 tablespoon turmeric
1 tablespoon garlic powder
½ cup water
Steamed Rice:
Rice
Water
Directions
Ajiaco:

1. Peel the green plantain, split it into pieces. Split by hand will gives a better taste than by knife.
2. Put 3 tablespoons of oil into a pot, add in the large white onion, green onion, and also chives.
3. Add a tablespoon of salt, and stir it well.
4. Place the pot on the stove and fry it for about 3 minutes.
5. Meanwhile chop the arracacha, and the corn cob.
6. Peel and chop the pastusa potatoes and the creole potatoes.
7. Chop the pumpkin and the cassava.
8. When it is already 3 minutes, add in 6 cups of boiling water into the frying pot.
9. Add in some soy sauce, 1 tablespoon of turmeric, 1 tablespoon of thyme, and ½ tablespoon of cumin.
10. Add in a tablespoon of garlic powder and Add in the plantain, the corncob, the arracacha, the pastusa potato, the creole potato, the pumpkin, the peas, the cassava.
11. Add in 3 tablespoon of rice to thicken the Ajiaco.
12. Add in the bay leaf and some coriander sprigs that have already been crushed.
13. Stir it well and let it boil for 25 minutes on medium heat.
14. After 25 minutes, add in the guascas and some tomatoes into the soup.
15. Stir the soup for a while.
16. Turn off the stove and let the soup stand for a while.
17. Add in the coriander to the soup when serving.

Stuffed Avocado:

1. Sauté the corn in a pan with a tablespoon of oil and a bit of white onion for about 3 minutes.
2. Add in a pinch of garlic powder into the sautéed corn.
3. Fill the avocado with pepper, tomato, white onion and the sautéed corn.
4. Serve it with the Ajiaco.

Seasoned Mushroom Skewers:

1. Remove the stalks from the mushroom.
2. Take a stick and start pricking the mushroom with the stems.
3. Start with the smaller mushroom, followed by the medium one, and then the big one.
4. In the same pot previously used to sauté the corn, add in the white onion, the tomato, and the little pepper.
5. Add 2 tablespoon of oil, a tablespoon of soy sauce, a tablespoon of turmeric and garlic powder.
6. Add in a little cumin.
7. Stir it and let it cook.
8. Add a little water so that it becomes a very delicious sauce.
9. Place the mushroom.
10. For it to come out well seasoned, add the water and leave it for 5 minutes.
11. After 5 minutes the mushroom will absorbed the sauce.
12. Serve it with the ajiaco
    

The ajiaco soup is also served with steam rice.

(For all ingredients, please use organic versions if available)
Tartar Sauce
1 cup Vegenaise (or any vegan mayonnaise)
2 teaspoons grated onion
⅓ cup diced sweet pickle
⅓ cup fresh baby dill
Juice of half a lemon
Pinch of salt
Pinch of pepper

Cocktail Sauce
1 cup ketchup
1 tablespoon turbinado sugar
Juice of half a lemon
⅓ cup fresh grated horseradish

Vegan Seafood
Soy protein “fish”
Vegan shrimp
Salt
Pepper

Tempura Batter
1 cup flour
1 tablespoon corn starch
1 cup club soda (carbonated water)
Breadcrumbs

Coleslaw:
4 cups shredded cabbage (½ large cabbage)
Carrots, julienned
½ cup Vegenaise (or any vegan mayonnaise)
½ cup soy milk
¼ cup sugar
1 tablespoon white vinegar
Juice of half a lemon
Pinch of salt
Pepper to taste




Directions
Tartar Sauce

1. Take 1 cup of Vegenaise and add 2 teaspoon of grated onion.
2. Dice the sweet pickle finely.
3. Chop the baby dill finely.
4. Add the sweet pickle and the baby dill into the Vegenaise.
5. Add in the lemon juice, the salt, and the pepper.
6. Mix them around.
7. Set it aside.

Cocktail Sauce

1. Take 1 cup of kethcup.
2. Add in the turbinado sugar, the lemon juice from the other half earlier.
3. Mix them around.
4. Add in the grated horseradish.
5. Mix again.
6. Put the sauce in the fridge for about half an hour.

Vegan Seafood

1. Slice the soy protein about ¼ inch pieces. Make 4 pieces.
2. Season both sides of the soy protein and the vegan shrimps with a little bit of salt and pepper.
3. Set them aside.

Tempura Batter

1. Take 1 cup of flour, add in 1 tablespoon of corn starch and 1 cup of club soda.
2. Stir them around.
3. Make sure the batter is smooth and has no clumps.
4. Take the vegan seafood and get it nice and battered up on both sides.
5. Put the vegan seafood into a deep fryer. Make sure that both sides are golden brown.
6. Shake off the excess oil. And put it aside.
7. For other vegan seafood, use a slightly different process by adding some panko breadcrumbs.
8. Take the vegan seafood, dip it into the batter, and then cover it with the breadcrumbs.
9. Put the vegan seafood into the deep fryer and wait until it is golden brown on both sides.
10. Put it aside.

For presentation, first put the tartar sauce, and then the cocktail sauce. Put the vegan seafood in between. Add some coleslaw. Ready to be served.

(For all ingredients, please use organic versions if available)
1 teaspoon mushroom seasoning powder
1 teaspoon grounded black pepper
1 teaspoon salt
1 cup of moringa leaves
500 grams squash
3 cups coconut milk




Directions

1. Peel the squash and slice it.
2. Boil the squash for about 20 minutes until it becomes tender.
3. Take the squash out and smash it.
4. Take the smashed squash back to the pot and boil it again.
5. Wait until the water is boiling and then pour in the coconut milk.
6. The pouring will be done in two times.
7. For the first pouring is to make the soup creamy.
8. Add in the moringa leaves.
9. Wait until the water is boiling and then pour the remaining of the coconut milk.
10. Wait until the water is boiling again and then add in 1 teaspoon of pepper, mushroom powder, and salt.
11. Wait until it is boiling and then turn of the heat.
12. Ready to be served.

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

Carrot
Fennel
Basil
Rosemary
Mint
Ginger
Cinnamon
Cayenne pepper
Sesame oil
Coconut liquid aminos
Celtic sea salt
Garlic
Olives
Coconut meat (optional)

Directions

1. Cut the carrot into pieces and put them in a powerful blender.
2. Put in some fennel.
3. Put in some basil.
4. Put in the rosemary.
5. Put in some mint.
6. Put in some ginger.
7. Add in a dash of cinnamon and cayenne pepper.
8. Add in a dash of sesame oil.
9. Add in some coconut liquid aminos.
10. Add in a dash of sea salt for taste.
11. Add in the garlic (optional).
12. Add in some olives.
13. Turn on the blender for a while.
14. The thickness of the soup is optional, depends on how long the blending process is.
15. Pour the soup in a bowl.
16. For serving, add some carrot shaving or some coconut chopped up (optional).
17. Ready to be served.
    

(For all ingredients, please use organic versions if available)
2 tomatoes
Mushrooms
Beansprouts
1 block tofu
1 teaspoon salt
2 teaspoons mushroom seaoning
Soy sauce
Garnish with fresh basil and herbs
Directions

1. Pre-heat the pan with some oil.
2. Cut the tomatoes.
3. Add in the tomatoes slowly into the hot oil.
4. Stir until the color deepens a little, then leave it for a little bit.
5. Cut the mushroom in half, put them in a pan, add some salt about 1 or 2 teaspoon.
6. Add also 2 teaspoon of mushroom seasoning.
7. Stir it all thoroughly.
8. Leave it to cook for a little bit.
9. Cut the tofu into small slices, add in the tofu into the pan.
10. Stir again gently.
11. Leave it to cook for a little bit.
12. Cover it with the lid.
13. Add in the bean sprouts. Let it cook for a while.
14. Add a little bit soy sauce according to taste.
15. Serve it.
    
16. Add the herbs in a little bit as garnish to make it fragrant.
    

(For all ingredients, please use organic versions if available)
Pumpkin Flan:
800 grams diced pumpkin
½ liter soy milk
150 grams brown sugar
4 tablespoons cornstarch
1 teaspoon vanilla

Pineapple Mousse:
Coconut milk
3 cups cooked rice
1 cup diced pineapple with juice
½ cup brown sugar
Shredded coconut to taste
Nutmeg to taste



Directions
Pumpkin Flan:
Place the pumpkin in a pot with water and cook for 15–20 min.
When it is cooked, blend to make a purée. Separately, put 3 tablespoons of cornstarch and water to make a smooth mix.
Then add the soy milk to the pumpkin purée and the brown sugar.
Stirring continuously, add the cornstarch after that to make thicken it.
When adding the ingredients to the pumpkin purée, everything should be on the stove.
Cook for 10 minutes.
Afterwards, fill the mixture in cups and let it to cool for 15 minutes, and then chill in the refrigerator for 1 hour. Then decorate to taste.


Pineapple Mouse:
Put the coconut milk in the blender with the pre-cooked rice.
To prepare the rice, we need 1½ cups of rice with 3 cups water; simmer for 20 minutes.
Then blend the pineapple and the brown sugar.
The mix must be taken to simmer for 10 minute and then cooled for another 10 minutes