(For all ingredients, please use organic versions if available)
Mul Naengmyeon (Water Cold Noodles)
Dongchimi (water pickled radish)
1 radish
½ Korean pear
2 red chili peppers
2 green chili peppers
1 ginger
Sugar
Salt
Water (3 times the amount of radish)

Vegan broth (4 servings)
1 radish
½ ginger
100 grams shiitake mushrooms
1 long piece of kelp
2 dried red chili peppers
10 bay leaves
10 peppercorns
1 ladle vinegar
1 ladle sugar
Garnishing
Radish
Korean pear
Cucumber
Vegan protein (vegan ham or seitan)
Salt
Served with
Noodle (200 grams for 1 serving)
Sesame seeds
Mild mustard

Bibim Naengmyeon (Spicy Cold Noodles)
Sauce
5 teaspoons soy source
5 teaspoons vinegar
½ teaspoon vegan seasoning
5 teaspoons red chili pepper paste
½ teaspoon salt
5 teaspoons sesame seeds
5 teaspoons sugar
5 teaspoons red chili pepper powder

Garnishing
Radish
Korean pear
Cucumber
Vegan protein (vegan ham or seitan)
Salt
Served with
Noodle (200 grams for 1 serving)
1 tablespoon sesame oil






Directions
North korean vegan cold noodles served with a hope for peace

1. Cut the ginger thinly and add it in
2. Add the salt(pickle them a bit saltier than you usually do)
3. Allow this to marinate for 3 hours before using
4. Add the pear, red chili pepper, green chili pepper, sugar, and water
5. Close the lid and leave it in room temperature for 3–4 days before you keep it in your refrigerator
6. Cut the radish thinly and add into the pot
7. Add dried shiitake mushrooms and 1 piece of kelp
8. Boil it well for 40 minutes
9. Take the boiled vegetables out of the pot and leave them on the side
10. Add half of the ginger root and 10 peppercorns
11. Add 2 red chili peppers.
12. Add 10 bay leaves
13. Heat it to boiling.
14. Then reduce the heat and let it simmer for 20 minutes
15. Took out all the vegetables used in the boiling.
16. When it has cooled, mix it with the same amount of dongchimi brine
17. Add the same amount of vinegar and sugar
18. Stir it
19. If it tastes a little bland, you can put in a little salt
20. Boil the water cold noodle broth
21. For garnishing, cut the radish and cucumber into thin strips,adding a little salt to pickle it
22. Cut the pear and the seitan into thin strips
23. After the water is boiling, add noodles (200 grams for 1 serving)
24. Boil it for 15 seconds
25. Place the noodles in cold water. Rub them until there is no more residue from the noodles
26. If you rinse them in water with ice, they become cold instantly and you can enjoy a much more delicious dish later
27. Then, rinse and rub them once more in new water bowl.take them out and drain them
28. Put them in a bowl.add the vegan broth.these are ice cubes.if you add ice cubes, it becomes chilled and very tasty
29. Place the pickled radish, place the pear, place the cucumber , place the seitan, sesame seeds on top.
30. Ready to serve

Bibim naengmyeon ,Spicy cold noodle,

1. Add 5 teaspoons of soy sauce
2. 5 teaspoons of vinegar
3. A little bit of vegan seasoning
4. 5 teaspoons of red chili pepper paste
5. Add a little bit of salt
6. 5 teaspoons of sesame seeds
7. 5 teaspoons of sugar
8. 5 teaspoons of red chili pepper powder
9. Stir them until well blended
10. Mix the seitan with the sauce
11. Mix the cold noodles with the sauce(use the noodle which is made for the spicy cold noodles)
12. Add a little sesame oil and mix it
13. Put the noodles on the plate
14. Garnish the top with seitan, pear, and the pickled radish
15. Ready to serve

(For all ingredients, please use organic versions if available)
Coastal Enyucado (Cassava Cake)
½ cup shredded coconut
2 tablespoons anise seed
3 tablespoons vegetable oil
1 cup brown sugar
1 cup cubed coconut
Flour
Oil
1–2 glasses of water
Fruits to garnish (strawberries)
Shredded coconut
2 pounds raw shredded cassava


Soy Milk Coconut Rice Pudding
1 cup rice
2 cups soy milk
Cloves to taste
Cinnamon to taste
¾ cup brown sugar
½ cup raisins
½ cup of shredded vegan cheese
¼ cup of shredded coconut



Directions
Coastal enyucado

1. Add the shredded coconut
2. Mix with the cassava
3. Add the brown sugar
4. Stir it well in order to mix with the cassava
5. Add the anise seed that had chopped
6. Add the oil
7. Add the coconut milk (blend coconut with water for 2 or 3 minutes)
8. Mix that coconut milk with all the coconut meat
9. Prepare the baking dish
10. Put the oil and grease it
11. Pour the flour
12. Pour the dough into the baking dish
13. Placed into the oven on low heat, covered, for about 45 minutes
14. After the cake already baked then decorate it
15. Ready to serve

Soy milk coconut rice pudding

1. Add 3 cups of hot water
2. Put the rice initially and leave it uncovered
3. Cook for about 10 minutes
4. After it cooked well it is ready to add the other ingredients
5. Add the cinnamon and mixing it
6. Add all the cloves
7. Add all of the sugar
8. Add the soy milk
9. Add the raisins (leave some to decorate when the time comes to serve it)
10. Add the shredded vegan cheese
11. Add the shredded coconut
12. Mix all the ingredients
13. Leave it on low heat for 5 minutes
14. Decorate it with raisins on top
15. Ready to serve

(For all ingredients, please use organic versions if available)
2 carrots, sliced
1 whole broccoli, cut into florets
3 bell peppers of different colors
½ red onion
2 celery stalks
½ cup vegetable oil
1 pound firm tofu, cut into strips
2 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce (to taste)
Salt and pepper to taste
Cooked rice, millet, or couscous to accompany the stir-fry







Directions

1. Slice carrots quite thin
2. Use only the flower head broccoli
3. Cut the celery sticks
4. Cut the bell peppers into larger pieces
5. Put the veggies in a large bowl
6. Cut onion either in strips or in cubes
7. Cut tofu into strips(blotted it firstwith a paper towel)
8. Heated the oil
9. Add the onions and the tofu
10. While the tofu is browning, add the ginger and garlic
11. Add the rest of the vegetables
12. Mix the whole thing well until the vegetables are tender but still slightly crunchy
13. 2 tablespoons of soy sauce, some salt and pepper
14. We can certainly change the vegetables, add in perhaps asparagus, snow peas, or even cashews or almonds
15. Put it on rice, couscous, or millet
16. Ready to serve

(For all ingredients, please use organic versions if available)
Veggies in a Blanket
Makes 40 individual pieces
1 cup roasted red pepper hummus
8 whole-wheat tortillas
4 carrots, grated
8 lettuce leaves,
1 cup baby spinach leaves, or 5 ounces sprouts

Lentil Artichoke Stew
Makes 6 servings
¼ cup vegetable broth
1 onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup dry red lentils
1 bay leaf
2 cups water
Juice of 1 lemon
2 24-ounce cans chopped tomatoes
1½ cups quartered artichoke hearts
¼ teaspoon crushed red pepper (optional)
Salt and pepper

Rutabaga Mashed Potatoes
Makes 4 1-cup servings
1 medium rutabaga, peeled
2 medium russet potatoes, peeled
1 cup water
½ – 1 cup non-dairy milk
¼ – ½ teaspoon salt

Blueberry Smoothie
Makes 2 1-cup servings
1 cup frozen banana chunks
1½ cups frozen blueberries
1 tablespoon apple juice concentrate
½ – 1 cup non-dairy milk

Directions
Directions (to make veggies in a blanket):

1. Take one of your whole wheat tortillas
2. Take the hummus and spread it on
3. Take the shredded carrots, put a little of those in
4. Add chopped spinach, but you can use romaine. You can also use butter leaf lettuce and stuff like that
5. Roll it

Directions (to make lentils artichoke stew):

1. Add onions to the pot
2. Add garlic
3. Stir this around a little bit and let those flavors develop
4. Add lentils
5. Add the spices(coriander, cumin)
6. If you want a little spice add red pepper
7. Add tomatoes
8. Add a bay leaf(tear a bay leaf in half)
9. Take artichokes
10. Squeeze fresh lemon
11. Add about 2 cups water
12. Let this simmer for about 15–20 minutes
13. Add salt and pepper
14. Put a little parsley
15. Ready to serve

Directions (to make rutabaga mashed potatoes):

1. Add rutabagas to the pot
2. Add potatoes
3. Add water
4. Add soy milk(you can also use rice milk)
5. Boil the cream and everything right into your root vegetables
6. Give it a couple of grinds from your pepper mill
7. Keep this on a low simmer for about 25 minutes
8. Turn this down on low and cover it up
9. Mash them with the potato masher
10. Ready to serve

Directions (to make blueberry smoothie):

1. Add bananas
2. Add blueberries (if you’re using mixed berries or strawberries you can adding agave or maple syrup)
3. Add a little orange juice
4. Add a little soy milk
5. Blend it up
6. Ready to serve

(For all ingredients, please use organic versions if available)
(Serves 4)
2 blocks tofu
⅓ Japanese radish
2 cucumber
5 tablespoons flour
5 tablespoons starch
Vegetable oil
Soy sauce to taste




Directions

1. Drain the tofu quickly and lightly
2. Put 5 tablespoons of potato starch and 5 tablespoons of flour into the batter
3. Put equal amount of each and mix them
4. Stir the mixture lightly
5. Tear the tofu with your hands into pieces of appropriate size and let them coat with the flour and batter
6. Fry them in oil until turn golden brown
7. Peel the skin of japanese radish and grate it
8. Remove the edges of the cucumbers and grate them in the same way.
9. Ready to serve

(For all ingredients, please use organic versions if available)
Tart Pastry
Flour
Lukewarm water
Flax seeds
Black sesame seeds
White sesame seeds
Wheat germ
Vegan butter
Salt
Sunflower oil

Tart Filling
Soy cheese or tofu
Garlic
Tomato
Onion
Red bell pepper
Sweet corn
Green onion
Salt
Black pepper
Soy oil
Soy sauce
Directions

1. Add the flour
2. Add the warm water
3. Add the seeds, then the butter, the oil, and then salt to taste
4. Knead all the ingredients
5. Keep on kneading until the dough becomes smooth and soft
6. Leave it aside for a little while we make the filling
7. Put a little oil in our pot
8. Add the garlic
9. Add the soy cheese or tofu fry for a while so that all the water in the tofu is out.
10. Fry the tofu until it is fried to a golden color
11. Add the soy sauce
12. We add some tomato, onion, and the bell pepper
13. Stir a little and add the sweet corn and the onion leaves to taste
14. Stir well and switch it off
15. Check the pastry which has been standing for 20 minutes
16. Spread the dough on a small table, spread it so that it can fit the roasting pan
17. Put the filling right in the middle, not to put too much filling to avoid straining the pastry
18. After adding the filling we seal it with the pastry of the tart like an empanada
19. Pull it well and start making the edge along the outside (make it pretty tight to prevent the filling from coming out)
20. Take the pastry and place it into a pirex (glass) pan and take it to the oven to cook it
21. Take out the tart from the oven
22. Ready to serve

(For all ingredients, please use organic versions if available)
Okras
2 large onions
2 tomatoes
Green chili pepper
1 spoon red chili pepper
1 spoon dried coriander
1 spoon turmeric powder
Salt
Oil


Directions

1. Take a little bit of oil and let it warm up a little bit
2. Take about 1 kilograms of okra, wash, dry, and cut them and fry them in this oil with a low flame
3. Let it cook until brown and take it out
4. Take another pan and put a little bit oil in it
5. Put 2 long cut onion slices in the pan on a low flame
6. Put some green chilies
7. When they become a little tender, then we will put tomatoes
8. Keep stirring to make them brown on the low flame
9. Put a spoonful of coriander powder
10. Put a spoonful of red chili powder
11. Put salt and turmeric powder
12. After cooking it for a little more, add okra and cover it for slow cooking
13. Let it cook for 10–15 minutes on very low flame until the vegetables have become very tender
14. Ready to serve

(For all ingredients, please use organic versions if available)
Vegan Banana Butterfly Cupcakes
2 cups spelt flour
½ cup vegan butter
1 cup sugar
¼ cup organic soy milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla essence
2 ripe mashed bananas

Cashew Cream
⅓ cup soft tofu
1 cup ground cashews
⅓ cup soy milk
1 teaspoon vanilla essence
(Sweeten to taste if desired)

Decoration:
Confectioner’s sugar
Jam


Directions

1. Cashew cream: blend all the ingredients of cashew cream
2. Mix the butter and sugar
3. Put the mashed banana
4. Put the baking soda into the milk, mix it
5. Pour the milk and stir it
6. Put the vanilla
7. Tip the baking powder into the flour
8. Mixed them
9. Put the cake mixture into the muffin trays
10. Cook these for about 15 minutes, at 180 degrees celcius
11. For decoration: get a cake, chop the top off, cut it in half, trim the wings a little bit. Get a blob of cream. Put the wings on. Get a bit of icing sugar and put a little bit of jam in the center.
12. Ready to serve

(For all ingredients, please use organic versions if available)
500 grams plain flour
200 grams sugar
150 milliliters sunflower oil
2 teaspoons malt extract
1 cup almond milk
50 grams fresh yeast
Nuts, glazed fruits, cacao nibs, etc.

for the filling
1 full tablespoon confectioner’s sugar and boiling water for the glazing
vinegar
Directions

Directions (to make Argentinean Pan Dulce):

1. Mixture: take 20 almonds, you soak them overnight. On the following day, you peel them, put them into a blender. Blend them with a cup of water, strain it and the almond milk is ready. Add the yeast (almond milk needs to be warm), add a little bit of sugar and a little bit of flour. Mixed up and set it aside (until bigger and foamy texture)
2. Put the flour in the bowl
3. Add organic sugar, mix them
4. Leave a kind of hole in the center of the bowl
5. Pour some oil
6. Pour the mixture
7. Add 2 teaspoons the malt extract
8. Mixed them
9. Bring a little bit of flour (with the flour you can knead at ease so it won’t get stuck to your fingers)
10. Knead it strongly
11. The dough shouldn’t be so elastic. It should be a little firm (gradually adding flour)
12. Let it rest for about an hour, cover it with a biodegradable plastic bag
13. Divide the dough into two (we can make two loaves of sweet bread)
14. Chop the dried fruits
15. Add the fruits gradually inside the dough
16. Put the dough in the bowl and cover it with paper and biodegradable bag
17. Let it rest for 5-8 hour
18. Put it in a baking pan, in the oven with a low heat
19. It’ll last about 40 minutes, between 40 and an hour, depending on the oven
20. Mixed confectioner’s sugar with a little boiling water (a thick consistency)
21. This confectioner’s sugar will make a kind of glazing, that will cover the sweet bread.
22. Add some dried fruits, some walnuts, almonds in the center. Add the glazing on top of the dried fruits so that they stick
23. Between 5–10 minutes the decoration and glazing are ready to taste
24. Ready to serve

Vegan Longganisa (Philippine Vegan Sausage)
3 blocks tofu
½ cup mushroom
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
Pinch of mushroom powder
3 teaspoons potato starch flour
1½ tablespoons sugar
Oil for frying

Vegan Longganisa Marinade Sauce
½ cup banana ketchup
1 tablespoon soy sauce
1 slice of citrus

Atchara (Pickled Papaya)
½ kilogram green papaya, peeled and grated
½ carrot, cut like a flower
½ red bell pepper, cut in strips
¼ white onion
½ teaspoon salt
1 tablespoon sugar
Pinch of turmeric powder

Maja Corn (Corn Pudding)
1 cup corn, grated.
1½ cups coconut milk
3 tablespoons sugar
3 heaping tablespoons cornstarch
Directions

Vegan Longganisa (Philippine Vegan Sausage)

1. Mash the tofu and set it aside.
2. Slice the mushroom.
3. Put the tofu in a bowl, add in the mushroom.
4. Add in the salt, sugar, pepper, and minced garlic.
5. Mix all the ingredients together.
6. Add in the sweet potato flour, the cornstarch, a pinch of mushroom powder.
7. Mix again.
8. Shape the mixture using hands into oblong shape, and then deep fry it in a frying pan.
9. When it’s already golden brown, remove it from the pan and set it aside.

Vegan Longganisa Marinade Sauce

1. Mix the banana ketchup, ½ cup of water, and the soy sauce.
2. Mix them up until it becomes sticky.
3. Coat the vegan longganisa with the sauce until it absorb the sauce.
4. Then, put it on the serving plate.

Atchara (Pickled Papaya)

1. Squeeze the grated papaya with salt until its juice comes out.
2. Add in the carrot, and all the other ingredients.
3. Mix it finely.
4. Serve it together with the vegan Longganisa.

Maja Corn (Corn Pudding)

1. Pour in the coconut milk, and then the grated corn and the cornstarch.
2. Mix until the cornstarch dissolved.
3. Put it on the stove and stir continuously so it won’t solidify.
4. Wait until it get sticky.
5. Pour it into a mould.
6. Put it in a refrigerator for 20 minutes.
7. Ready to be served.