Directions (to prepare):

1. Cut the stalk and the bottom of aubergines, trying to waste as little as possible, then cuts of no more than 8 millimeters (they are slices, in other words)
2. Put just a little olive oil in our roasting pan
3. Put the aubergine slice into the roasting pan, then roast them by flipping them over and over around 5 minutes
4. Sprinkle a little sea salt over the aubergines
5. When you see that they are slightly marked, that’s it, that’s the time to stop

Directions (to make vegan ricotta filling):

1. Chop the mushrooms, red pepper, and the onions
2. Choose a very soft tofu and crumble it with our hands
3. Adding very little water, hardly any. It has to become neither liquidy, nor hard and lumpy
4. After all the vegetables are already chopped, we’re going to saut them
5. Put olive oil, we allow it to heat a little
6. Put the onion
7. Add a little salt (this is according to your personal taste)
8. Add our green onions and the scallions
9. Add the green and red peppers and the mushrooms
10. After finished sauting the vegetables, onions, pepper, and mushrooms mix them with tofu
11. If the tofu is still a little lumpy and inconsistent you need to add a little water
12. Mixing all the ingredients

Directions (to make argentinean aubergine rolls with vegan ricotta filling):

1. Prepare some bits of avocado, the cucumber and the cherry tomatoes
2. You can see that we have two ends, we always choose the part where the aubergine is thinner
3. Take a little of the mixture then put on the the aubergine slice
4. Roll the aubergine over itself and when we come to the end, we take a toothpick and use it to hold in place our first roll
5. You can add a little soy sauce to this preparation if you like and can add some seeds, whatever we like
6. Adding just a little pinch of oregano where the tomatoes are
7. Spread some sesame seeds
8. Ready to serve

1. Add in the soaked soybeans into the soy milk maker with 1½ of water.
2. Add 2 tablespoons of sesame and 2 tablespoons of millet.
3. Turn on the soy milk maker and let it boil.
4. Meanwhile, grate the carrot, half of the cucumber, and the bell pepper.
5. Chop some green onion.
6. Mix the grated carrot, the cucumber, the bell pepper with onions and some salt.
7. Mix it again with hot rice.
8. Spread the seaweed sheet on a cutting board and spread the mixed rice over the seaweed sheet using spoon.
9. Roll the seaweed, and cut it with about 1 cm thick.
10. The kimbab is ready to be served.
11. When the soy milk is boiled, then turn off the soy milk maker and pour the milk onto a cup. The milk is ready to be served.

1. Boil the chickpeas, and while boiling add in the salt and the hot spices like bay leaves, cloves, and cardamom. Let it boil until the chickpeas become tender. And then drain the water.
2. Mix the spices of coriander powder, black pepper, dry mango powder, chili powder, and cumin powder in a bowl.
3. Turn the stove on.
4. Put the pan, and add in 2 tablespoon of cooking oil. Let it heat up a little bit.
5. With a little extra oil the chickpeas taste better, and the spices get coated nicely on the chickpeas.
6. Before the oil becomes hot, add 3 spoonfuls of ground pomegranate seeds.
7. Leave it for a while.
8. Add the mix spices into the hot oil. Add in for about 4 spoonfuls of the spice mixture.
9. Lower the heat to prevent the spices from burning.
10. Add some salt according to taste.
11. Add in the chickpeas, and let the spices absorb for about 30 seconds to 1 minute on low heat. Mixed it very well.
12. Turn the heat up higher. Let it cook for a while to let the water evaporated. And then lower the heat.
13. Pour it into the serving bowl.
14. Garnish it with some tomatoes, some onions, green chili and some green coriander.
15. Enjoy it with a slice of bread or just eat it as it is.

1. Peel the bananas and the mango and put them in a blender.
2. Add a little bit of water, and start blending.
3. The amount of water depends on how thick you like your smoothies.
4. Add in a big handful of baby spinach.
5. Turn of the blender and pour the smoothie into a nice tall glass.
6. Decorate the glass with a little art sense to make it nice.
7. Ready to be served.

1. Peel out the papaya and put it in the blender.
2. Cut open a lime, squeeze it in to taste, maybe for half a papaya needs half a lime.
3. Turn on the blender.
4. Serve this as a soup.
5. Decorate it a little bit with fresh mints and edible flowers.

1. Cut off the top of the pineapple, cut off just a little bit for this recipe and plate the remaining in the fridge upside down for another time.
2. Cut the outer edge off the pineapple, and then slice out the center core because it’s too tough and fibrous to eat. Cut some nice thin strips of pineapple.
3. Cut up a little bit of red bell pepper, remove the seeds from the inside.
4. For the avocado, use half avocado and scoop out the clean yellow flesh and mash them up.
5. Squirt in a little bit of lime onto the avocado to add a little zest and mix them up.
6. Slice up the red pepper into some nice, long julienne strips.
7. Take the collard leaf, take off the big, hard stem at the end. Lay it out flat.
8. Place the avocado as the filling to hold everything in place.
9. Press the layer, spread it out a little bit, but don’t go too far to the edges.
10. Lay a bit of red pepper, put a little pineapple in, and then the last ingredients which is cilantro or sprouts.
11. Roll it up nice and tight, carefully not to break the leaf at all. Make it like a burrito.
12. The sandwich is ready.
13. Place it on a plate and garnish it with something lovely and good for digestion.

1. Grind the beans into powder.
2. Add some water. Add baking soda to the water.
3. Add small amount of salt.
4. Mix it. If it is too thick, add more water.
5. Taste it if there is enough salt.
6. Heat up the pan, and when it’s hot enough, put the mixture in the pan.
7. Wait a little while for the pancake to cook.
8. If one side is well cooked, flip it over to cook the other side.
9. When it’s cooked, remove it from the pan.
10. Add the red palm oil and some red pepper.
11. Cut the onion, and then put it on the pan cake.
12. The pancake is now ready to be eaten.
    

1. Use spoon to add the flour.
2. Mix together the oil, the flour, and the baking powder together with the yeast and salt.
3. Add some water and make the dough. Use sufficient water so that the dough becomes sticky, not too soft nor too hard, and takes the shape of a ball.
4. The dough should be a consistency that doesn’t stick to the hands nor the bowl.
5. Leave the dough for about 5 to 10 minutes so that it settles and rises.
6. Put a plastic cover on it or spread a piece of cloth over it.
7. Meanwhile, prepare the filling for the dumpling.
8. Add the potato to the oil, leave it until it is fried a little.
9. Chop the fresh coriander. Add it into the potato.
10. Add the ginger and the black pepper, then the coriander seeds, and the cumin.
11. Add in the salt.
12. Mix the potato with the coriander and spices.
13. When the potato is fried, take it out and place onto a clean dish.
14. Let the potato cooled. This potato can be uses as a filling, or eat it with bread, or serve it with salad.
15. Take a wooden board and prepare the dough.
16. Make the dough in the shape of small balls.
17. Add some of the dry flour so that the dough won’t stick to the board.
18. Use a rolling pin to flatten the dough into a circle, not very thin not very thick but medium thick. Make sure to make a real circle.
19. If you don’t get a circle shape, use a plate on the dough and cut around the plate. Then the circle will be very nice.
20. Take a knife, cut the circle in the middle, so there are two semi-circles.
21. Fold the semi circle and fold the other edge too and press them together. Now it forms a funnel.
22. Put 1 spoonful of the filling mixture into the funnel. Close the top of the funnel.
23. Put in on the board and slowly close the top.
24. When all the small balls become the dumpling, heat some oil in a frying pan and put the dumpling into the pan one by one.
25. Fried the dumpling.
26. Decorate a plate with lettuce, young onion and green chili.
27. This dumplings can be eaten with a chutney made with 2 tomatoes, 2 green chilies, a little salt and coriander. If you like, you can add garlic in it, and then mix it, and eat it with the dumplings.
28. Ready to be served.

1. Boil the water and sugar on a low flame for about 20 minutes. This will become the syrup.
2. Add half a lemon into the syrup to keep the syrup from hardening. Let it cool down.
3. Sauté the mung bean filling with sugar until the mung bean become soft.
4. Set the mung bean mixture aside for it to cool down.
5. For the coconut filling, mix the coconut with sugar. Let it absorb for about 30 minutes.
6. When it’s already 30 minutes, stir it over medium heat until it condenses. Stir regularly so that it won’t get burnt. Stir until the coconut turns transparent and a bit sticky.
7. Pour in the glutinous rice flour slowly. Stir evenly, and then let it cool down.
8. Put in melon seeds and sesame seeds, and mix well.
9. Take the coconut mixture out.
10. Roll the mung bean and coconut filling into balls to fit the mould.
11. For the pastry’s outer shell, add 2 tablespoons of cooking oil into the bowl of syrup.
12. Divide the syrup and the flour into 3 equal portions to make 3 colors of pastries.

1. Placing the centerpiece in the bowl
2. Cut the central part of the lotus leaf and also put on the bowl
3. Placed the lotus flower bud on the centerpiece that extend above the lotus leaf
4. Put the green tea in the teakettle
5. Boiled water, cooled to 70ºc, then poured into the kettle
6. Wait until green tea is well brewed, and pour it on the lotus leaves
7. Ready to serve (first, place the cup on your left hand, softly, hold the cup, wrapping your hand around it. Bring it to your eye level. First, enjoy its color. Next, smell its fragrance. Then, sip it three times.)

1. Grind the rice
2. Peel the edamame, use the inside part only
3. Peel edamame young green beans and mix them with ½ teaspoon of salt
4. Mix the sesame seeds with 2 tablespoons of sugar and ½ teaspoon of salt
5. Put hot watter into the grinded rice and mixed it
6. Mix the ingredients one by one and make it into four colors (white color, cape jasmine water, cactus powder, and mugwort powder)
7. Take a small amount of the dough and make it round
8. Flatten it a bit with your finger, and make a circle out of it
9. Put the filling inside a little bit then wrap it, seal these two sides together
10. Garnish it with beautiful flowers
11. After finished making them all. So, we just need to steam them now
12. In a steamer, put a layer of pine needles, and then put a layer of songpyeons on top (the pine needles also have a preservative effect)
13. Ready to serve

• Cut the tomatoes, onions, the parsley, the leek, the bell pepper into small pieces.
• Heat up some oil and sauté the onions until they become golden brown.
• Meanwhile slice the mushroom into thin strips.
• Add in the rest of the ingredients.
• Cover for a while and stir from time to time.
• Meanwhile, cut the plantain in half (do not peel it completely) and then boil it until it become pasty.
• For the mushroom, add water for about a quarter of the pot. Let it boil.
• When it’s boil, taste it first whether there’s enough salt and then add in the egusi little by little so that it does not bubble up. Stir at the same time.
• Cover it up and wait for it to cook a little.
• Meanwhile, check if the plantain is ready by using a fork.
• If it is soft, then the plantain is ready, take it out from water and let it cool down before peeling.
• Meanwhile, sauté the mushroom with a bit of oil. Once it sautéed, add it to the sauce. Check for the saltiness before mixing it to the sauce.
• For the egusi sauce, stir from time to time so it doesn’t stick at the bottom.
• Mix the mushroom with the sauce, add a little chili powder and black pepper.
• When the plantain is already peeled, grate it, and then cut into slices.
• To decorate, use green, red, and yellow bell pepper, and tomatoes.
• Ready to be served.

1. Cook the coconut butter with carrots, pepper, and soy steaks in a pot. Let it simmer.
2. Add in the cauliflower.
3. Pour in some water.
4. Stir a little bit and add some spices and salt.
5. Cover the pot to let it simmer a bit.
6. Add a little more water, and then add in the buckwheat.
7. Let it simmer just for a while.
8. Add in some mushrooms and pour some more water.
9. Add in the parsley.
10. Put the cover and let it cook for a while on a lower heat to slowly simmer.
11. Stir the dish a little bit.
12. For decoration use parsley and some cherry tomatoes.
13. Ready to be served.