(For all ingredients, please use organic versions if available)
Soy Protein and Vegetable Sauté
100 grams soy protein, diced
2 medium onions
1 medium red pepper
1 broccoli
1 cup olive oil
⅓ cup soy sauce
⅓ sesame toasted oil
½ cup peanuts
Salt and black pepper to taste

Pasta with Caper Sauce and Button Mushrooms
500 grams tagliarini durum pasta
200 grams button mushrooms
100 grams capers
½ cup olive oil
1 medium onion
4 garlic cloves
200 grams soy cream
Directions
Soy Protein and Vegetable Sauté

1. Peel and cut the onion into half, and then cut it in half moon shape.
2. Cut the bell peppers into strips.
3. Cut the broccoli into half.
4. Boil some water, add a generous dash of salt and throw in the broccoli only when the water is very hot. Let the broccoli boiled for 1.5 minutes.
5. Take out the broccoli, drain the water, and put it in the cold water. This way will preserve the flavor and the color.
6. Hydrate the soy protein and drain out maximum amount of water as much as possible.
7. Heat up a pan, and when it’s very hot add in the olive oil and soon add the onion.
8. Let the onion browned, and then add a little toasted sesame oil, half only.
9. Add in the bell pepper, and then the soy, the soy sauce to season the soy protein.
10. Next, put in a dash of salt, remembering that there is already the soy sauce.
11. Lastly, add in the broccoli, a little bit more of the other half of the toasted sesame oil.
12. Before the broccoli dries up, turn off the heat and add in the peanuts.
13. Place the vegetable sauté on a plate, and put it aside.

Pasta with Caper Sauce and Button Mushrooms

1. Cut the onion into stripes and then into cubes.
2. Cut the button mushroom into half, dice finely some of it, but also let’s leave part of it whole so that when eating it, we can feel the texture.
3. To make use of the vitamins, cook the pasta with the broccoli water.
4. To cook the button mushroom and capers sauce for the tagliarini pasta: pre heat the pan until it is very hot.
5. Add the olive oil, and onion.
6. Let it caramelize.
7. Add the garlic and the button mushrooms.
8. Add in the capers and black pepper.
9. Add a little bit more salt, and the soy cream.
10. Turn off the heat and let it finish frying by the heat of the pan.
11. To decorate the dish, use a mould to make cookies. Set it in the center of the plate.
12. Take the pasta, wrap it around it, adjust it so that it becomes a square like if it were a pit inside so that the nest is squared.
13. Put the filling of button mushrooms with capers in the nest.
14. Take out the mould and add the soy with the vegetables around it.
15. Put some sesame on top of the button mushroom for decoration.
16. Ready to be served.

(For all ingredients, please use organic versions if available)
(Serves 4)
500 grams spiced soy protein
250 grams carrots
100 grams onion
5grams garlic
50 grams mushroom seasoning
2–3 bay leaf
6–8 black peppercorns (ground)
30 grams salt
20 grams vinegar
200 grams vegetable oil
100 grams broccoli
50 grams cauliflower
100 grams preserved cucumber
Directions

Directions (to make khorkhog):

1. Put the stones into the fire first (these stones from the river are very smooth ones)
2. Take a pot
3. Taking the stones from the fire put them directly into the pot
4. Pour 2 liters of water into the pot
5. Add spiced soy protein, onions, garlic, and brown mushroom
6. Add the cauliflower, preserved cucumber, broccoli, potato, carrots, bell pepper, and spinach
7. Add mushroom seasoning
8. Add bay leaf, and black peppercorns
9. Add salt, and vinegar
10. Add some oil
11. Close the lid
12. Put it on the fire about 20–25 minutes (generally, there is no need to put it on the fire. As for now, our stones did not get hot enough, so we can put the pot over an open fire a short time)
13. Letting the steam out every 5 minutes, little by little
14. Take out the stone from the pot
15. Ready to serve

(For all ingredients, please use organic versions if available)
Vegan Shish Kebabs
3 different color peppers
3 zucchinis
2 blocks of tofu
300 grams mushrooms
Cooking oil
Skewer sticks

Batter
2 glasses (2 x 250 milliliters) chickpeas (gram) flour
1½ glasses of water
Salt
Herb seasoning

Filled Apple Bowls:
3 apples
Vegan mayonnaise
3–4 pickled cucumbers
Handful of nuts
(hazelnuts, etc.)
Sweet corn






Directions
Directions (to prepare the shish kebabs):

1. Peel the mushrooms skin off then we cut them into four so that they are easy to skewer
2. Cut the bell pepper, remove the core from the pepper and any leftover seeds and we cut verything so we have similar cubes
3. Cut the zucchini into slices or in half
4. Cut the tofu into pieces (any kind of tofu is good)
5. Skewer the various vegetables: one yellow, one red, tofu, zucchini, mushroom

Directions (to make the batter):

1. Add 2 cups of chickpea flour
2. Add 1½ glasses of water water
3. Mix continuously. The consistency has to be quite thick, but the batter should not be too thick
4. Add the herb seasoning: you can use various seasonings depending on our liking like italian seasoning, oregano, basil, kalonji
5. Add a little bit of salt
6. After adding this seasoning the batter has become thicker, so we can add some more water (because the batter has been standing for a while and chickpeas absorb water, so sometimes we have to add some more so that before pouring it on the shish kebabs, the batter is quite runny)

Directions (to make the shish kebabs):

1. Warm up some oil in the frying pan
2. Take each shish kebab and cover the entire shish kebab with batter
3. Put it in the hot oil
4. Fry until the have a light golden color
5. Put it on a plate

Directions (to make fantastic filled apples):

1. Hollow an apple (cut the upper part of it first, and remove the core. The leftover we can
2. Put here in the bowl because we will make use of it later for our filling)
3. Chop up nuts into smaller bits
4. Cut the cucumbers into small cubes
5. Add corn
6. Take few spoons of vegan mayonnaise
7. Mix it all together
8. Fill our apples with this stuffing
9. Put this cover on top
10. Ready to serve

(For all ingredients, please use organic versions if available)
Selroti (Crispy Rice Donut)
Rice (soaked overnight, ground into flour)
Water
Sugar (1 part for every 10 parts rice flour)
1 banana, sliced
Vegetable oil

Potato Pickles
Potatoes (boiled, skin peeled off, and chopped)
Sesame seeds (roasted and ground to a paste)
2 tablespoons vegetable oil
½ tablespoon fenugreek seeds
½ tablespoon turmeric powder
Salt to taste
Chopped green chilies
Lemon juice
Chopped coriander leaves


Directions

Sel-roti (Crispy Rice Donuts)

1. Mix the sugar with the rice. Add in the banana, and mix it properly.
2. Pour the mixture into a blender.
3. Add in a little oil in it.
4. Add in a little bit of water.
5. Blend the mixture until it becomes a paste.
6. Turn on the stove. Heat up enough oil to deep-fry the paste.
7. Pour the roti paste only when the oil is thoroughly heated.
8. Use a type of utensil that has a hole in it.
9. Cover the hole with two fingers, and pour the batter of mixed flour on the utensil.
10. Pour the batter into the oil in a circular manner, gently removing the fingers.
11. Stir it with a stick.
12. Wait until the batter puffs up to a golden color and then turn it on the other side once.
13. When both sides already turn into golden color, take the roti out and drain the oil from it.
14. The roti is ready.

Potato Pickles

1. Add the sugar to the boiled potato.
2. Add some salt to taste, mix it well.
3. Add some lemon juice to taste, mix it well.
4. Heat up the vegetable oil.
5. Add some fenugreek in the hot oil and cook it until it turns little brownish in color.
6. Decrease the flame and fry some chili in the oil
7. Add in a little bit of turmeric powder.
8. Add in a little bit of some chopped coriander leaves and some coriander powder.
9. Mix it well and then pour it onto the potatoes, and mix well again.
10. The potato pickle is ready.
11. This can be eaten with the Sel-roti or any other foods like chapati, rice, or bread.
    

(For all ingredients, please use organic versions if available)
10 Japanese brown beech mushrooms
10 Japanese king trumpet mushrooms
10 matsutake mushrooms
4 galangal slices pieces
2 lemongrass stalks
4 kaffir lime leaves
5 Thai chili peppers
4 tablespoons soy sauce
1 tomato
2 limes
4 coriander stems
500 milliliters water
Directions

1. Turn on the stove and pour in 500 milliliters of clean filtered water, leave it to boil for a while
2. Start slicing the herbs: 4 slices of galangal 2 stems of lemongrass sliced diagonally
3. Put them into the pot
4. Put in a tomato (use 1 tomato, cut into 4 pieces)
5. Put in the mushrooms: japanese brown beech mushrooms, japanese king trumpet mushrooms, and matsutake mushrooms, 10 pieces each
6. Put on the lid
7. Crush the tomatoes because we want the tomato juice to come out
8. Cut up 3 coriander and leave them in a bowl
9. Cut 2 limes and take out the lime seeds because lime seeds taste bitter
10. After the water is boiling and it smells very fragrant add 4 tablespoons of soy sauce
11. Add 4 kaffir lime leaves (tear the leaves so the fragrance can come out)
12. If you like it spicy, crush or blend the thai chili pepper
13. Wait for it to boil
14. After you smell the mushroom aroma, the smell of the mushrooms and the herbs. This indicates that we are nearly done
15. Turn off the heat
16. Add the coriander and thai chili pepper
17. Then squeeze in the lime
18. Pour it into a serving bowl

(For all ingredients, please use organic versions if available)
Linguine pasta
Vegan Cashew Alfredo Sauce
4–5 cups broccoli
3 cups ground raw cashews
250 grams vegan cream cheese (Tofutti brand)
2 tablespoons Italian spices
2–3 vegan sausages
2 cloves garlic
2 tablespoons lemon juice
Salt to taste
Ground black pepper to taste
2–3 tablespoons olive oil or other vegetable oil
Water




Directions

1. Boil the linguini.
2. Meanwhile, prepare the sauce.
3. Cut the vegan sausages into small pieces.
4. Add the vegetable oil, heat it, and then fry the vegan sausages a little bit.
5. Add in the broccoli. Let it simmer for a couple of minutes. It has to be crunchy.
6. Put the broccoli into a bowl.
7. Add a little bit of water in the pan.
8. Add in the ground cashews. Mix everything well. The cashew should not be roasted.
9. When it start to thicken when boiled, add some more water, and mix again so there are no lumps.
10. Add in the garlic and the vegan cream cheese. Mix everything well. Let it boil.
11. Add in the lemon juice, some salt and black pepper to taste.
12. Add in the vegan sausages and the broccoli.
13. Mix everything well. The sauce is ready.

(For all ingredients, please use organic versions if available)
Mexican Calabacitas (Summer Squash Sauté)
6 calabacitas (summer squash)
2 medium poblano peppers
1 cup onion
Sliced ears of corn
Epazote
Tomatoes, diced
Tofu
2 tablespoons oil
1 teaspoon sea salt
Vegan sour cream

Cancun Nopal Smoothie
½ nopal leaf
1 slice pineapple
Orange juice
Directions
Directions (to make mexican calabacitas):

1. Add 2 tablespoons of oil
2. Cut the tofu
3. Wait until the oil is very hot
4. Fry the tofu
5. While the tofu is frying, we are going to slice the poblano pepper, cut the center and take out the seeds, then we cut it in the middle and slice it in thin strips
6. Cut the summer squash in slices, in cubes
7. Cut the onion in small cubes
8. The tofu is getting fried and it is becoming golden then take it out and remove the excess oil
9. Fry the onion
10. Add in the slices of corn
11. Increase to higher heat
12. Mix it so it blends in the onion
13. Adding in the pepper strips
14. Add the epazote
15. Add the tomato
16. Add the summer squash
17. Add one teaspoon of salt
18. Once we have all the ingredients in the pot and they are mixed, we proceed to cover the pot and let them cook for approximately 10 minutes
19. Add the tofu and cover it for a moment
20. Ready to serve (serve it with vegan sour cream)
21. You can accompany it with tortillas

Directions (to make cancun nopal smoothie):

1. Put the orange juice in the blender
2. Put a piece of pineapple
3. Put a piece of nopal (a quarter of the nopal leaf)
4. Blend everything
5. Ready to serve

(For all ingredients, please use organic versions if available)
Vegan Bagel Pizza
1 multi-grain bagel
½ cup pizza sauce
½ cup shredded vegan mozzarella cheese
1 small onion, sliced
4 slices bell pepper
1 package sliced vegan pepperoni



Vegan Banana Split Pudding Parfait
1 vegan vanilla instant pudding mix
2 cups cold almond vegan milk
1 cup fresh strawberries
1 cup pineapple
1 cup bananas
1 maraschino cherry
Vegan soy whip



Directions
Directions (to make make a vegan pizza):

1. Take your bagel slices and spread the sauce on (you can use tomato sauce as a substitute)
2. Spread the pepper (you can use mushrooms or olives)
3. Spread the onion
4. Spread the vegan pepperoni
5. Top it off with some vegan cheese
6. In a toaster oven, or regular oven, heat to 220 degrees celsius (or 425 fahrenheit)
7. Place the bagel slices on a baking sheet and put it into the middle of the oven for about 10 minutes
8. Ready to serve

Directions (to make banana split pudding parfait):

1. Pour the almond milk (you can use soy milk or rice milk) into the vegan vanilla instant pudding mix
2. Blend it for about 2 minutes until it start to get thick
3. Start with a heaping bowl of pudding
4. Add some strawberries
5. Add another layer of pudding
6. Add some pineapple
7. Add another layer of pudding
8. Add some bananas
9. Add some more pudding
10. Add a mixture of all the different fruits on top
11. Add some soy whip
12. Put a cherry

(For all ingredients, please use organic versions if available)
Vegan Jejeruk (Mushroom Simmered in Coconut Curry)
Oyster mushrooms
Coconut milk
Young coconut, shredded
Galangal
Turmeric
Lesser galangal
Ginger
Shallot
Garlic
Candle nut
Chili
Bird’s eye chili
Vegan shrimp paste
Salt
Oil


Pisang Rai (Coconut Dipped Banana)
Bananas
Flour
Rice flour
Salt
Water
Young coconut, shredded



Directions
Directions (to make jejeruk):

1. Steam the oyster mushrooms for about 5–10 minutes
2. Pound all the spices (pound, blend, or grind)
3. Shred the young coconut using a scraper
4. Add 1 tablespoon of oil
5. Pour the spices and wait until it’s fragrant
6. Pour in the coconut milk adequately after you smell the fragrance
7. Stir until it comes together
8. After the spices are cooked turn of the stove
9. Add the steamed mushroom
10. Add the shredded coconut
11. Add the spices in
12. Add some lime juice
13. Stir it
14. Ready to serve

Directions (to make pisang rai):

1. Cut the banana
2. Scrap the coconut
3. Mix the flour, the rice flour and a bit of salt with water
4. Turn on the stove
5. Stir it well
6. Add the water
7. For the coconut, after scraping, steam it for a while with pandan leaves and add a bit of salt
8. While we are waiting for the water to boil, let’s put the banana into the dough
9. Put the coated banana into the boiled water
10. Wait until the bananas are floating up, then we lift them out
11. Put them on a serving plate
12. Turn the stove off
13. Coat it with shredded coconut
14. Ready to be served

(For all ingredients, please use organic versions if available)
Rice Dumplings
600 grams sweet glutinous rice, presoaked
300 grams peanuts, presoaked
½ roll vegan ham, diced into small cubes
½ bamboo shoot, diced into small cubes
300 grams dried tofu, diced into small cubes
300 grams shredded bean curd sheet
300 grams shiitake mushrooms
Preserved daikon radishes, minced
Toona leaves
Soy sauce
Vegan satay sauce
Pepper salt
Olive oil
Salt
1 bundle bamboo leaves (for wrapping)
String (to tie 10 dumplings)





Fragrance Sachet
Materials needed:
Fabric (yellow and brown)
Needle
Thread
Scissors
Pen
Craft tiger eyes
Glue
String
Cotton
Sandalwood powder




Directions
Rice Dumplings

1. Heat the pan and add some oil.
2. When the oil is heated, add the shiitake mushroom. Stir it for a bit longer.
3. Lower the heat and dish out the mushrooms.
4. Pour the mushroom oil into a bowl to be use for glutinous rice later.
5. Add some oil to the pan and sauté the dried tofu, add the vegan ham and bamboo shoots at the same time.
6. Sauté them until the vegan ham and the dried tofu have turned slightly golden brown.
7. Dish them out and turn the heat down.
8. Keep all the ingredients in one plate.
9. Add oil again a little bit more to sauté the shredded bean curd sheet because it absorbs oil easily.
10. Add in the vegan satay sauce and Toona leaves and mix them with the bean curd sheet.
11. Add in all the ingredients to the pan and stir-fry them together.
12. Add in the preserved daikon radishes.
13. Add a pinch of pepper salt.
14. Add some soy sauce.
15. Turn the heat down, dish out the mixture and turn off the stove.
16. Mix the glutinous rice with the oil saved from sautéing the mushrooms.
17. Add some salt and the peanuts.
18. Mix it well, and set it aside.
19. Hang up the strings.
20. Take two bamboo leaves, fold up one corner and roll them into a cone shape.
21. Put a spoonful of rice into the cone and then add the other ingredients.
22. Cover the filling with another spoonful of rice.
23. Don’t fill the cone too full, so that it will be able to be sealed.
24. Wrap it, fold it, and tie it up tightly so that it doesn’t open when it is boiled.
25. Make another until it made up 10 rice dumplings.
26. The rice dumplings are ready to be boiled.
27. Take a deep pot in order to have the water cover the dumpling.
28. Put the rice dumplings into the pot.
29. Put the lid on and let it cook over a high heat for 1 hour and 20 minutes.
30. Check the water level every half an hour to see if it covers the dumplings. If not, add more water.
31. When it is done, take out the rice dumplings and drain the water.
32. Ready to be served.

Fragrance Sachet

1. First, take a piece of yellow fabric and draw a circle on it and then draw another circle.
2. Cut them out.
3. Take the brown fabric and draw two smaller circles as ears. Cut them out.
4. Draw a nose on any color or shape preferred.
5. Leave some space for sewing for each of the formed cut out.
6. Take one of the two pieces and put it on the top.
7. Draw two bigger ears and cut them out.
8. Leave some space at the bottom for sewing.
9. Glue the smaller ears to the larger ears.
10. Take one round piece and stick the eyes on, and then stick them to the face.
11. Stick the nose to the face.
12. Draw a ‘W’ shape with a pen on the face as the mouth.
13. Stitch the ‘W’ shape with black thread and a needle.
14. Start sewing from behind. When it’s done, make a knot at the back. The mouth is ready.
15. The tiger’s forehead should have stripes that look like the Chinese character for King.
16. Use a piece of brown fabric and cut two long strips.
17. Arrange them on the face.
18. Cut two additional short ones. Put the shorter ones in the middle.
19. Cut four more stripes that are thicker to be glued on both cheeks. The bottom one should be cut shorter.
20. Now sew all the pieces together.
21. Put the face side down, put them together.
22. Take the ears that just cut and the string.
23. Knot the string. Leave a long piece of string, so it can be worn around the neck.
24. Put the knot in the middle and then start sewing.
25. Stitch along the lines drawn earlier.
26. Leave a hole there and stuff some cotton in.
27. Dab the cotton in the sandalwood powder for some fragrance.
28. Stuff the cotton in until it’s filled.
29. Seal the hole.
30. Put the two pieces together, and then sew it. Hide the knot inside.
31. The tiger fragrance sachet is ready.