(For all ingredients, please use organic versions if available)
Avocado Fries
1 cup golden flax, whole
2 tablespoons chili powder
¼ teaspoon cayenne pepper
1 teaspoon fresh ground cumin
½ teaspoon sea salt
1 large avocado

Ketchup
2 cups sun-dried tomatoes, soaked
¼ cups golden raisins, soaked
5 Medjool dates, soaked
4 tablespoons apple cider vinegar
2 cups purified water





Directions

1. Put 1 cup of golden flax into a high powered blender and blitz that for a few seconds to turn it into a complete powder.
2. Add in the organic chili powder, the cayenne pepper, the fresh ground cumin, the sea salt.
3. Use hands to mix them all together.
4. Cut half the avocado, open it and use a very sharp knife to take out the pit.
5. Use a clean spoon to run it right around the outside of the avocado so that it will make a very clean half of avocado.
6. Make some wedges from the avocado and toss some right into the flax breading.
7. Make sure to properly breaded all the avocado wedges.
8. Pop them into the dehydrator for ideally 5-6 hours.
9. For the ketchup, place the sun-dried tomatoes into the blender along with the soak water.
10. Add in the soaked raisins, the Medjool dates, the apple cider vinegar, and the water.
11. Set it on a high speed for about 10 to 15 seconds so that it will become nice and thin.
12. For the presentation, place the ketchup on the plate, start with a little pile, take a spoon at roughly a 45 degree angle, place it down into the pile, and pull it right through. So it looks beautiful right away.
13. Take same spices that are used in the recipe: a little bit of cumin, and sprinkle it across the plate. A little bit of chili powder, cayenne pepper.
14. Pop the avocado fries onto the plate. Make them nice and high.
15. Ready to be served.

(For all ingredients, please use organic versions if available)
Pastry Filling
Soy protein
Garlic
Onion
Bell pepper
Ground black pepper
Cumin
Salt
Green onion
Parsley

Pastry Dough
Cassava
Corn flour
Wheat flour
Oil for frying




Directions

1. Pre-heat the pan with a little oil.
2. Add in the garlic, and then the onion.
3. Add in the soya protein and cook them well until they are very golden brown.
4. Add in the green onions, the parsley and a little salt and pepper.
5. Mix them together and let it cook for a while.
6. The filling is ready. Put them on a plate.
7. For the pastry, slice the cassava that has already been boiled before.
8. Knead the sliced cassava until it become like a dough, and then add the corn flour. Mix them very well until the dough become a little firm and a little soft so that it can be shaped to put the filling in.
9. Take some dough and make a round shape with hands.
10. Put the filling inside and slowly seal it on the edges.
11. Pre-heat the pan with some oil for frying.
12. Let the oil become very hot.
13. Put the pastry in the oil and let it fry until they become golden brown on both sides.
14. The dish is ready.

(For all ingredients, please use organic versions if available)
Corn flour
Fresh tomato
Tomato paste
Chili pepper
Onion
Powdered spices
Seasoning
Salt
Gluten
Soy protein chunks




Directions

1. Remove the coco meat from inside the nut.
2. Cut the coconut into small pieces in order to make it easy to grind in the food processor.
3. After blending, strain it in order to get the liquid.
4. Press the coconut mixture with your fingers, press, press, until the water goes down.
5. The result of this is called coconut milk.
6. Put the coconut milk on the stove until it is boiling.
7. When it is boiling, there will be coconut oil on the surface, and so add in the rest of the ingredients.
8. First, add in the tomatoes, mix it very well so that the tomato can spread inside.
9. Let it boil for a while before adding the rest of the ingredients.
10. Add in the seasoning powder, salt, onion, and the chili pepper.
11. Stir it and mix it well.
12. Let it boil.
13. Add in the gluten and the soy protein.
14. Stir a little bit and let it boil a little bit like for 3 – 5 minutes.
15. Cover the pot so it can boil quickly.
16. As soon as it boils again, add in the flour little by little and stir at the same time.
17. Add the flour until the mixture thick enough.
18. Stir quickly so that the mixture will not lumpy.
19. When the mixture has become a paste, put it on a plate and it is ready to be eaten.

(For all ingredients, please use organic versions if available)
１００ grams açaí (frozen pulp)
Banana (or strawberries or mango)
２ spoons molasses (or １ spoon brown sugar)
Granola




Directions
1 . Put the açaí in the blender.
2 . Add in the banana and the molasses.
3 . Turn on the blender.
4 . Add water if it’ s too thick.
5 . Lastly, add a small amount of granola so it will be more flavorful.
6 . Ready to be served.

(For all ingredients, please use organic versions if available)
Pan-seared Tempeh in Lemon Caper Sauce
1 package tempeh
¼ cup olive oil, divided
¼ cup flour for dredging
1 yellow onion, small dices
2 shallots, finely diced
2 cloves garlic, minced
1 ½ cups vegetable stock
1 lemon, juiced (about 2 tablespoons)
2 tablespoons capers
¼ cup roughly chopped parsley

Garlic Mashed Potatoes
1 head garlic
2 tablespoons olive oil
5 potatoes, peeled and cut
1 cup non-dairy milk
¼ cup vegan margarine (Earth Balance brand suggested) or olive oil
Sea salt
Freshly ground black pepper
Roasted Vegetables
½ head cauliflower, cut into florets (about 2 cups)
½ bunch broccoli, cut into florets (about 2 cups)
3 carrots, cut into bite-size pieces (about 1 cup)
½ cup olive oil
Sea salt
Freshly ground black pepper


To find out more information about Chef Chloe Coscarelli, please visit
www.ChefChloe.com


Directions
Roasted Vegetables

1. Chopped all the vegetables roughly.
2. Drizzle it with olive oil in quite generous amount so that they can caramelize.
3. Add some salt and pepper.
4. Make sure that each vegetable piece is coated and seasoned.
5. Put the vegetable into the oven. But preheat the oven to 400 degrees.
6. Roast it on a high heat.
7. It is important to check on the vegetables periodically about every 10 minutes to avoid over roast.
8. When the vegetables are caramelized and tender, take it out of the oven.

Garlic Mashed Potatoes

1. Cut and roast the garlic by putting it on some foil, and then drizzle it with olive oil.
2. Put it inside the oven together with the roasted vegetable. When each of the garlic clove is really soft, then it’s done roasting. Take it out and let it cool.
3. When the clove is cool, squeeze out the garlic cloves and put into the mash potatoes later on.
4. Meanwhile, peel the potatoes, cut it into small chunks.
5. Add the potatoes into a pot of cold water to prevent the potatoes from turning brown.
6. Put the pot on a stove and start boiling.
7. Check whether the potatoes are soft by out a fork in.
8. If it is soft, take out the potatoes to drain the water.
9. Put the potatoes in a bowl and mash them all.
10. Add in some non-dairy milk a little at a time.
11. Add in some vegan margarine (or olive oil or vegetable stock)
12. Mash the potatoes again but leave some little bit chunky if you like it.
13. Add in the roasted garlic and mash it altogether.
14. Add some more of the milk, some salt and pepper.

Pan-seared Tempeh in Lemon Caper Sauce

1. Cut the tempeh into triangle form by cutting it in half, and then with each half, slice it into thinner half and then steam it to takes out the bitter flavor.
2. Meanwhile, sauté down some onions, shallots in a medium high heat with about 2 tablespoons of olive oil.
3. Add in a pinch of salt and some freshly ground black pepper.
4. Sauté until the onions get nice and brown and soft.
5. Add in the garlic and when they all brown and soft, turn off the stove. Add these to tempeh sauce later on.
6. Take the tempeh and drain the water.
7. Coat each piece of tempeh in a little bit of flour to give it a nice, crispy bite on the edges.
8. Pan sear the tempeh in some pre-heat olive oil. Use medium high heat.
9. Move the pan around to make sure that the oil gets each piece of tempeh.
10. Let the tempeh sit for about 5 minutes until it turn to golden brown color on the bottom of each piece.
11. When both side are golden brown, add in the sautéed onions, shallots, and garlic.
12. Add in a cup and a half of vegetable stock.
13. Lower the heat to medium and let it simmer for a while.
14. Flip the tempeh so that each side gets penetrated with the sauce.
15. Turn up the heat so it can really boil to a thick reduction sauce.
16. Turn down the heat and add in some lemon juice, capers, and parsley.
17. Mix it around so the capers get distributed.
18. Turn of the heat, and it’s done.

For Presentation:

Scoop the mashed potatoes and lean a piece of tempeh on top of it. Make sure to get some of that nice lemony caper sauce and drizzle it on top of the potatoes too.
Put a scoop of some roasted vegetables. Garnish it with some rough chopped parsley.

For all ingredients, please use organic versions if available
250 grams soy protein chunks
6 – 7 medium boiled potatoes
1 tablespoon salt
½ tablespoons powdered spices
(Mixture of cumin, coriander and cinnamon powder)
Coriander leaves
¼ teaspoon turmeric powder
¼ teaspoon chili powder
100 gram gram flour (chickpea flour)
100 milliliters water
3 – 4 green chilies
500 milliliters oil



Directions

1. Put the soy chunks in one container, soak them for some time in hot water. When this becomes cold, squeeze the water out and let them dry.
2. Cut the boiled potatoes by making small pieces.
3. Add some salt according to taste.
4. Add in the powdered spices according to taste.
5. Add in the chopped coriander leaves.
6. Pour the mixture into the mixer without the water.
7. Turn on the mixer. Let the mixture be grounded well enough.
8. Pour the mixture in a bowl.
9. Take some amount, roll it, and make it round like a chapati.
10. Meanwhile, turn on the stove and heat the frying pan.
11. After the frying pan becomes really hot, add in the oil and let the oil become hot.
12. Meanwhile mix the chickpea flour and the water to become a mixture.
13. Dip the potato roll into the chickpea mixture until all the roll surface covered with the mixture.
14. Fry it both side with a low flame until it turns brownish.
15. When it’s brownish enough, take it out and put it on paper towel to absorb the oil.
16. This snack can be eaten with a sauce or pickles or tea.

(For all ingredients, please use organic versions if available)
6 – 8 fresh raspberries
4 fresh ripe figs
Spearmint leaves, for garnishing (optional)

As a Digestive
4 fresh ripe figs
3 – 4 fresh raspberries
2 stalks fresh peppermint leaves

Chlorophyll laden version
4 fresh ripe figs
2 – 4 fresh raspberries
2 stalks fresh basil
1 teaspoon E3 Live





Directions

1. Taking the top of figs off
2. Use a small spoon to scoop out the insides of the fig
3. Put it in the mortar and pestle
4. Taking these raspberries drop them in the mortar and pestle
5. Mix them together with the inside of the figs
6. Once you have this to the consistency that you wish to, and it can be thicker, it can be smoother bring it back into the fig
7. Re-stuff it again and just press it down into the fig
8. Put the top back on to it or put the basil on the top to flower it
9. Another way to do this is to put the basil in the mixture itself then you’re going to also do the same thing like before
10. Another way to do this is to put the peppermint in the mixture itself then you’re going to also do the same thing like before and put the mint on top
11. Another way to do this is to put the cutted coconut meat directly in the fig and put a little bit of The mixture on top
    
12. Keep it refrigerated
    
13. Ready to serve

(For all ingredients, please use organic versions if available)
2 cups cooked rice
1½ cups cooking oil
½ onion
½ bell pepper
3 bay leaves
Pinch of salt
2 tablespoons ketchup or tomato sauce
¼ cup small diced carrots
¼ cup green beans or any kind of vegetables
¼ cup shredded cabbage
Some cauliflower
½ cup peas
½ teaspoon mushroom seasoning
½ teaspoon mixed seasoning
1 tablespoon soy sauce
1 stalk celery, chopped
Seasoned Soy Protein
½ cup soy protein (square kind to be cut into strips)
Juice of ½ lemon
Some onion
Some bell pepper
1 tablespoon melon
seasoning (optional)
1 tablespoon soy sauce
½ teaspoon salt
Minced garlic to taste
1 cilantro stem,chopped, for garnishing
Directions

1. Add 1½ teaspoons of oil to the pot
2. Add onion and bell pepper
3. Stir-fry it
4. Add the rice
5. Add 3 bay leaves
6. Add a pinch of salt
7. Add 1½ cups of water
8. While the rice is being cooked, chop the vegetables(carrot, green bean, cabbage, cauliflower or other type of vegetables you like)
9. Add half of a lemon to the soy protein
10. Take it and make it into strips
11. Add 1½ tablespoons of oil
12. Add a little bit of onion and bell pepper
13. Add the soy protein
14. Add some melon seasoning
15. Add the vegetables
16. Add half of a teaspoon of salt
17. Add half a teaspoon of mushroom seasoning
18. Add also a little bit ofmixed seasoning
19. Add some soy sauce
20. Add the peas
21. Stir it not too cooked
22. Put the rice into the pot of vegetables and stir it
23. Add some tomato sauce
24. Prepare the salad; cut the mango into cubes, cut the chayote, tomato,avocado
25. Serve it with salad

(For all ingredients, please use organic versions if available)
Creamed Savoy Cabbage
½ savoy cabbage
2 medium onions
2 heaped tablespoons flour
500 milliliters water
1 cup soy cream
½ cup olive oil

Sliced Bread Dumplings
(Serves 6)
500 grams rice
500 milliliters soy milk
250 grams hard bread roll slices
2 medium onions
20 grams mixed herbs
2 tablespoons vegetable stock
1 pinch pepper
½ cup olive oil

Vegetable Patties
4 heaped tablespoon rolled oats
1 big carrot
1 turnip
½ cucumber
½ zucchini
¼ broccoliOr other vegetables according to preference
1 tablespoon vegetable stock
1 ladle water
1 heaped tablespoon flour
1 heaped tablespoon nutritional yeast
1 teaspoon salt
1 pinch pepper

Fried Apple Rings
1 big apple
4 heaped tablespoons flour
1 packet (15 grams) vanilla sugar
1 packet (15 grams) baking powder
1 heaped tablespoon sugar
1 cup soy milk
1 pinch salt

On a separate plate, mix:
1 teaspoon cinnamon
2 tablespoons sugar


Directions
Creamed Savoy Cabbage

1. Boil some water for blanching the cabbage. Add some salt.
2. When the water boiled, blanch the cabbage for approximately 5 minutes. And then put it aside to cool off a little bit. When it cools, cut them into big pieces.
3. Slice some onions, and cut them in small cubes.
4. Sauté them in a little bit of olive oil.
5. Add in 2 spoon of flour into the pan. Mixed thoroughly. Let it froth up a bit. And then put it aside so that it can cool down a bit. Pour in the water from boiling the cabbage into the sautéd onion and stir.
6. Let it boil a little so that it will become nice and thick. This will become the bechamel sauce.
7. Let it simmer for a couple of minutes. Stir it well because it can burn very easily because it is so thick.
8. Add in about 1 cup of vegan cream and keep stirring so that it will become a nice white sauce.
9. Add in the cabbage, let it boil briefly and the creamed savoy cabbage is ready.

Sliced Bread Dumplings

1. Slice some onions, and two cloves of garlic and then cut them in small cubes. Put them aside.
2. Take half a kg of precooked rice and add half a liter of soy milk. Blend them finely with the hand mixer until they become like mush. This is the dumpling dough.
3. Take the bread for the dumpling and put them in a bowl.
4. Take the fresh herbs and cut them finely.
5. Sauté the onion and the garlic in a little bit of olive oil and cook them until golden brown or until they are translucent.
6. Add in the fresh herbs. Let it cook for a while.
7. Put the sautéd onions into the sliced bread rolls. Mix them well.
8. Add in the dumpling dough, and mix them very well.
9. Place a pot with boiling water.
10. Take half of the dumpling dough and make long shape out of it like a rod. Wet your hands before doing this so that it will not stick as much. Do it again with the remaining dumpling dough left. So there will be two dumpling rods.
11. Wait until the water boil and then boil the dumpling dough for 5 minutes.
12. Take it out, and let it cool.
13. When it is cool, slice with 0.5 cm thickness.
14. Fry them together with the veggie patty later.

Vegetable Patties

1. Put 3 spoons of rolled oats in a pot.
2. Add a bit of vegetable stock, salt, and pepper.
3. Take a little bit of the dumpling boiling water, add it to the rolled oat, just covering it.
4. Left it to marinate for a bit so that it can absorb the water.
5. Meanwhile, grate the carrot, half a zucchini, and a little bit of broccoli and other vegetables as well.
6. Add in the grated vegetable to the soaked oat.
7. Mix them thoroughly.
8. Add in 1 spoon of the nutritional yeast.
9. Use hand again to mix them very thoroughly. Squeeze it a bit while mixing so that it combines nicely with the oats.
10. Wet your hand, and make some patty from the oats like a burger patty.
11. Turn on the stove to the high one.
12. Place a pan for frying.
13. When the oil is hot, put the veggie patty and the rice dumpling slices.
14. Fry until they are golden brown and slightly crispy.
15. The Vegetable patties are ready to be served.

Fried Apple Rings

1. Peel the apple.
2. Prepare the batter for the apple rings by put in 4 table spoon of flour in a bowl.
3. Add in vanilla sugar, baking powder, a pinch of salt, a dash of soy milk so it will become a nice firm dough.
4. Cut out the stalk of the apple.
5. Add in the apple into the dough. Mix them nicely.
6. Heat up the oil a little bit and bake the apples with the batter one by one.
7. On a plate, mix 1 teaspoon of cinnamon with 2 spoons of sugar. Mix them.
8. On a different plate, put a bit of icing sugar.
9. When the apple ready, place and turn it around so that both side of the fried apple be covered with the cinnamon and the sugar.
10. The Fried Apple Rings are ready to be served.

(For all ingredients, please use organic versions if available)
16 Medjool dates
1 cup agave
2 tablespoons vanilla extract
2 pinches pink sea salt
4 tablespoons water
⅔ + ⅔ cups raw cacao powder
2 tablespoons coconut butter or coconut oil
3 cups walnuts




Directions
Brownies

1. Pour the walnuts in the food processor
2. Add the dates
3. Add a cup of cacao powder
4. Add a pinch of salt
5. Process this for a few minutes until the side starts sticking up over the mix
6. Add 1 tablespoon of vanilla
7. Add 4 tablespoons of water
8. Process until the sides start sticking up
9. Pour it into glass baking pan and press it down into the dish with a spatula

Fudge

1. Pour the 1 cup of agave nectar into the blender
2. Pour the cacao powder
3. Add the vanilla
4. Add a little bit of salt
5. Add the coconut butter
6. Blend it

Serving and garnish

1. Put the fudge on top of the brownie (with a spatula we make sure that it’s well distributed)
2. Put it in the freezer for about 20 minutes to wait until it sets
3. Took out of the freezer
4. Cut it
5. Stack 2 pieces of brownie on the plate
6. Put some raspberries on top
7. Putting a little bit of chocolate sauce
8. Ready to serve