(For all ingredients, please use organic versions if available)
3 cups of organic peanut butter
1 cup of agave syrup
6 cups of carob chips
¾ or a cup of margarine
8 cups of puff rice




Directions

1. Add in 3 cups of organic peanut butter and 1 cup of agave syrup.
2. Heat both of them in a pot. Use 2 pots. First pot is to be filled with the organic peanut butter and agave syrup, and the second pot is to be filled with water. Put the first pot into the second pot. And start heating it. This way, it will protect the food inside from burning.
3. Heat it until they melt together.
4. Add in the margarine and let it all melt together.
5. Add in the carob chips. Mix them until they all chocolaty and gooey.
6. Take out a big mixing bowl, pour in 8 cups of rice puffs into it.
7. Pour in the chocolate dough onto the rice puffs until they all cover up.
8. Make sure the chocolate spread evenly. Flatten the rice puff evenly.
9. Let it cool in the fridge for about half an hour.
10. After 30 minutes, they will be firm enough to cut and enjoy.
11. Ready to be served.

(For all ingredients, please use organic versions if available)
2 cups vegetable protein
300 grams pumpkin, cubed
1000 grams potatoes, cubed
Medium-size ear of corn, grated
250 grams green beans, cut diagonally
½ cup chopped onion
½ cup bell peppers, cut in strips
½ tablespoon paprika powder
½ tablespoon salt
Oregano to taste
Oil
Water


Directions

1. Lightly sautéing the onion in oil
2. Put the bell peppers which are in strips
3. Add 2 cups of soy protein which is re-hydrated
4. Pour 3 cups of boiled water
5. Left to soak for 5 minutes, and then it is ready to be cooked
6. Add ½ a tablespoon of paprika powder
7. Add salt
8. Add ½ a tablespoon oregano
9. Wait until everything is cooked thoroughly
10. Add the pumpkin, the potatoes, the corn, and the green beans
11. Add ½ a liter of water
12. Cook for 20–30 minutes
13. Ready to serve

(For all ingredients, please use organic versions if available)
Mushroom Stroganoff (Gluten-free)
Pinch of white pepper
Pinch of cayenne
5 cranks fresh ground black pepper
½ teaspoon dry thyme leaf or 2 teaspoons fresh thyme leaf
½ teaspoon dry rubbed sage leaf or 2 teaspoons of fresh sage leaf
½ teaspoon dry French tarragon or 2 teaspoons of fresh tarragon leaf
2 cloves minced garlic
½ cup diced bell pepper
¾ cup diced yellow or white onion
2 caps diced portabella, de-stemmed and de-gilled
2 teaspoons sea salt
2 tablespoons sesame oil
3 tablespoons olive oil
2 tablespoons tamari (wheat-free)
1½ cup soup stock or water
2 cups tofu sour cream
Semolina pappardelle pasta or long grain brown rice

Tofu Sour Cream
2 packages Mori-Nu soft silken tofu
3 tablespoons bottled lemon juice
3 tablespoons white distilled vinegar
¼ cup canola oil
1 tablespoon sugar
1½ teaspoon sea salt





Directions

Mushroom Stroganoff (Gluten-free)

1. Sauté the onion first, and then the bell peppers.
2. Add in a pinch of white pepper, a pinch of cayenne, a pinch of dried thyme.
3. Add in the fresh ground black pepper and the salt.
4. Add in the sesame oil and olive oil.
5. Throw in the mushrooms.
6. Sauté everything together.
7. Turn the heat down a little bit so that the olive oil doesn’t burn.
8. Meanwhile, put on top of a plate some nice fresh spring of Italian parsley and fresh dill. Also mince some up for the edge of the plate.
9. If the onion are already 75% translucent, then it is time to add in the garlic.
10. Deglaze it with water and wheat free tamari.
11. Let it cook for about 15 minutes until the volume reduce to half.
12. This mushroom stroganoff sauce will be blended with the tofu sour cream.

Tofu Sour Cream

1. Put the Mori-Nu tofu in the blender.
2. Add in the salt, the distilled vinegar, the olive oil, the lemon juice.
3. Turn on the blender, and give it a little stir.
4. Make the cream has a smooth texture with no chunks in it.
5. Add in the fresh herbs: the winter savory, and the sage.
6. Turn on the blender again and give it a little stir.
7. Pour in the sauce into a bowl and put it in a refrigerator.

Papparadelle Pasta:

1. Boil some water, and when it reaches the hottest point, add in the pasta.
2. Boil the pasta for about 3-4 minutes or until it is floating.
3. Take out the pasta and drain the water.
4. Take one of the pasta and cut it into smaller pieces.
5. Let the pasta cooling down and put them in the middle of a plate.
6. Put a spoonful of the tofu sour cream on it and also a spoonful of the mushroom stroganoff sauce.
7. Try to get those mushroom on top to make they look more attractive.
8. Add a little bit of dill and a little bit of parsley leaf as garnish.
9. Throw in some fresh ground black pepper around the outside to give it another flavor profile.
10. The Papparadelle Pasta with the mushroom stroganoff and tofu sour cream is ready to be served.

Long Grain Brown Rice (Gluten Free):

1. Put some long grain brown rice into a pan.
2. Take a spoonful of the tofu sour cream and add it to the rice.
3. Take a spoonful of mushroom stroganoff sauce.
4. Put it in a sushi mould form with some of the mushroom on top.
5. This is a risotto style gluten free portabella mushroom stroganoff.
6. Garnish it with some Italian flat leaf parsley around the edge.
7. Throw a little dill on top just for excitement and pleasure.
8. The gluten-free mushroom brown rice stroganoff is ready to be served.

Directions
Greetings, magnificent viewers! Today on Vegetarianism:
The Noble Way of Living, we are pleased to offer you the story of a young entrepreneur driven to serve his community and change the world for the better,
one delectable vegetarian meal at a time.

Ian(m): Instead of getting out on the streets and protesting the fur industry, I felt like taking another stance, and that was towards the environment,
for health, and wellbeing, as well as for spiritual development, as well as for animal rights.
HOST: To achieve these ideals, it was important for Ian to offer guests a memorable dining experience, one that leaves a positive impression on vegetarian cuisine.

Ian(m): They come in and they willingly consume something. Within that process my hope is that they alter their state of consciousness even a little bit, so that our world can become a more peaceful, happy place filled with healthier people, a more positive attitude, and definitely less sacrificing for these animals who we should be sharing this Earth with instead of competing with.

(For all ingredients, please use organic versions if available)
Serves 3 people
¼ Japanese radish
3 small potatoes
½ konnyaku block
1 deep-fried tofu block
3 strips kelp (25 centimeters each)
3 standard-sized fried tofu pockets
Small amount dried gourd strips
3 rice cakes
3 trefoils
3 grams dried hijiki seaweed
3 dried shiitake mushrooms
¼ carrots
5–7 cups broth
2 teaspoons salt
3 tablespoons soy sauce
1 teaspoons sugar made from beets


Directions

Directions (to make the kelp):

1. Soak kelp in water for about 1 hour
2. Take the soaked kelp and make them into bow shapes (make 3 bows in total)
3. Use this soaked water as broth later
4. Cut the japanese radish, cut it between 2.5 and 3 centimeters thick (peel the skin, But make sure to keep it because i will use it later)
5. Add 5 cups of broth to the clay pot (this broth made from kelp and dried shiitake mushrooms)
6. Put in the bows we just made and the sliced japanese radish
7. Cover the pot with a lid and simmer for 30 minutes

Directions (to prepare the konnyaku):

1. Bring water to boil and let it rest
2. Cut the konnyaku a thickness of 2 centimeters
3. Dip it into the water and bring it to boil
4. Once the water begins to boil, stop, transfer it to a strainer and drain the water as much as you can
5. Place them into the clay pot together with the other ingredients
6. First, we simmer on high heat. Once it begins to boil, you can lower the heat to middle and keep it simmering for 30 minutes
7. Peel the skin of the potatoes and soak them in water to prevent they begin to turn brown in color
8. When the water is beginning to boil reduce the heat a little

Directions (to make “treasure pouches” for the oden):

1. Remove the oil from the two types of fried tofu. The purpose is to get rid of the oily smell and to allow the flavored broth to seep into the fried tofu
2. Use ½ of the fried tofu pocket which is used for inari sushi (you can cut into half of a regular, fried thin-sliced tofu)
3. Boil water
4. Dip the deep fried tofu block and fried tofu pocket for an instant
5. Once the water comes to a boil rinse well in hot water to get rid of oil, and take them out
6. Cover the wet tofu with a paper towel to remove more oil and water
7. Cut the vegetables into small pieces for these “treasure pouches.”
8. Soak the dried hijiki, shiitake mushrooms, and dried gourd strips in water for about 1 hour
9. Cut ¼ of a whole carrot into thin strips
10. Take the skin of the japanese radish and cut into strips
11. Take the soaked shiitake mushrooms and cut into thin strips
12. Remove the stems separately. And cut them into thin strips
13. Add the hijiki
14. Cut the deep-fried thick tofu and simmer it, cut into two halves. Then slice at an angle to form triangular shapes. Cram this all into [the tofu pockets]
15. Put the cutted tofu into the the clay pot
16. Seasoning the oden with 1 small tablespoon of sugar, 2 small tablespoons Of salt, 3 large tablespoons of soy sauce
    
17. Keep on simmering for 15 minutes
18. Mix all the ingredients (hijiki, shiitake mushrooms, carrots, and the skin of the japanese radishes)
19. Put them into the tofu pockets
20. Use trefoils or parsley to tie the pouches
21. Insert the rice cakes into the tofu pockets then take the soaked dried gourd strips and tie them
22. Place the potatoes and “treasure pouches” inside the pot
23. Place a lid and keep on simmering for about 20 minutes
24. Ready to serve

(For all ingredients, please use organic versions if available)
Raw Fruity
Oat Nut Cookie
2 cups oats
1 cup cashew nuts
⅓ cup dates
¼ cup cranberries
Orange juice (or orange/lemon zest)
Agave nectar
Coconut oil
Nutmeg to taste
Ginger to taste
Cinnamon to taste
Pinch of salt




Directions

Raw Fruity Oat Nut Cookie

1. Break the cashew nuts into little pieces.
2. Put the oats and the cashew nuts into the processor.
3. Turn it on, and let them mixed and become small crumbs.
4. Add in the dates and the cranberries.
5. Add in the ginger powder and the nutmeg powder.
6. Add in a pinch of salt and the orange juice.
7. Turn on the processor again while slowly adding the agave nectar.
8. Slowly adding the coconut oil.
9. Stop the processor and open it and check the texture and taste it.
10. If the taste already ok, add in a bit of grated lemon or mandarin peel and the cinnamon powder.
11. Turn on the processor again.
12. Make sure everything mix well so that everything is uniform.
13. Take out the dough, use a rolling pin to make it flat.
14. Use a mould to form the dough.
15. Place the dough on a plate and put it in a refrigerator for at least 10-15 minutes.
16. Ready to be served.

Vegan Pad Thai

1. Put the rice noodle in cold water and let it sit there for a 15-20 minutes.
2. Prepare the sauce by cooking the coconut milk in low or medium heat.
3. Add the peanut butter.
4. Add in the red curry paste. The best is to start with less amount and then keep adding for spicier taste.
5. Add in the soy sauce, the sugar and a bit of salt.
6. Add some water so it will be thinner, mixed them well.
7. Heat some oil in a big pan.
8. Saute some onion, and when it is already a little cooked, start adding the vegetables.
9. Start with the harder vegetables like carrot, broccoli.
10. Add in all the other vegetables.
11. Add some water so the vegetables get more cooked with the steam.
12. Add in the portobello mushroom and some tofu.
13. When the vegetables is semi cooked, add in the Pad Thai noodles.
14. Add in some of the Pad Thai sauce that was made earlier.
15. If it is too thick, add some water to give some movement to the pasta.
16. Add in the Chinese mustard green leaves.
17. Serve it on a plate with some ground peanuts on top and some lemon.
18. Add some sprouted beans.
19. Squeeze the juice out before serving.
20. Ready to be served.

Garbanzo Bean Burger
Makes 6 4-inch patties
2 tablespoons sesame seeds
½ cup finely chopped onion, carrot, and celery
1 garlic clove, minced
1½ cups cooked garbanzo beans
½ cup cooked brown rice or bulgur
1 tablespoon soy sauce
1½ teaspoons curry powder
1 teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ cup potato flour

Tempeh Broccoli Sauté
4 servings
1 10-ounce package tempeh
2 broccoli stalks, chopped
1 small onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon chopped garlic
1 teaspoon ground ginger
¼ cup vegetable broth
1 tablespoon soy sauce or tamari
2 cups cooked couscous or brown rice

Ambrosia
Makes about 4
1-cup servings
2 oranges, peeled and chopped
2 cups pineapple chunks
1 banana, sliced
¼ cup shredded coconut
2-4 tablespoons dried cranberries
1 tablespoon orange juice concentrate
½ teaspoon almond extract
1 tablespoon water


Directions

Directions (to make replacing meat garbanzo bean burger):

1. Put celery, onions, and carrots into the food processor
2. Add half of the cracked wheat (or the bulgur)
3. Add half of chickpeas, and then mix the rest so you can get a chunky texture
4. Put the stuff at the bowl and mix it by hand
5. Add the rest of bulgur, cardamon, curry powder, some ground black peppercumin, some fresh minced garlic, toasted sesame seeds, have a little soy sauce, and some cayenne
6. Add potato strach to bind it
7. Form the patties now, dust it with a little flour (try to make this in proportion to the size of your bun that you’re going to serve it in)
8. Stir it about 4 minutes on each side until it has a golden color
9. Take the whole-wheat bun, use a little vegenaise(vegan mayonaise)
10. Put a little dijon mustard, a little ketchup (you can put barbecue sauce etc)
11. Put the lettuce at the bottom, a little red onions, some cucumbers, tomatoes, and the patties
12. Ready to serve

Directions (to make the tempeh broccoli sauté):

1. Take our cubed up tempeh and put that in blanching water for about 10 minutes
2. Put some vegetable broth into the sauté pan
3. Put some onions, take some of ginger and grate that right into our sauté pan.
4. Add garlic and a little bit more vegetable broth
5. Dice the red bell peppers
6. Put the brocolli to the pan, add a little bit more stock, add the bell pepper
7. Pour water out from tempeh, and then add the tempeh to the pan
8. Add soy
9. Ready to serve

Directions (to make ambrosia fruit salad):

1. Peeled and chopped the orange
2. Put pineapple chunks, banana, coconut, cranberries,
3. Blended banana and coconut
4. Add the almond extract, orange juice concentrate and water
5. Mix the fruits
6. Ready to serve

(For all ingredients, please use organic versions if available)
1 kilogram long grain rice
200 grams sliced carrots
200 grams raisin
100 grams sliced pistachio
100 grams sliced almond
Cumin to taste
Salt to taste
Oil
Directions

1. Boil adequate water to cook the rice.
2. When the water is boiling, pour in the rice.
3. Add in some salt. The core of the rice must be salty.
4. Meanwhile, preheat some oil, and when it’s warm, then put the chopped carrot, stir it so that it gets roasted a bit.
5. Add the raisin into the carrot, mix them well.
6. Check for the rice once a while to see whether is soften or not.
7. When it is not too hard nor to soft, drain the remaining water, and put the rice back into the pot.
8. Put some oil into the pot so that the rice won’t stick.
9. Put the sauted carrot and raisin on one side of the rice.
10. Pour in the oil inside the raisin and carrot on top of the rice, so that no need to put oil again.
11. Pour in the chopped pistachios and almonds on top of the rice as much as needed.
12. Add in some cumin for fragrance and aroma.
13. Now, let the rice get steamed for about 15 minutes with low heat.
14. For serving, take white part of the rice and then the colored one.
15. Serve it with some salad.
16. Ready to be served.

(For all ingredients, please use organic versions if available)
Tofu Sandwich with Canola Flowers
1 block firm tofu
1 red chili pepper
½ green bell pepper
2 shiitake mushrooms, de-stemmed
¼ carrot
Canola flowers
Peanut powder
Brown rice oil
Flour
Bamboo salt
Black pepper
Sauce:
2 tablespoons soy sauce
1 tablespoon vinegar
½ tablespoon quince juice
Sesame

Canola Flower Salad
Canola flowers
Head of lettuce
Chicory
Red bell pepper
Green bell pepper
Red cabbage
Lemon

Dressing:
Vinegar
Olive oil
Organic sugar
Mustard
Parsley for garnish

Canola Konjac Noodles
Canola Flowers
200 grams konjac noodles
1 king oyster mushroom
3 vegan fish cake
1 green bell pepper
1 red bell pepper
1 tablespoon brown rice oil
Bamboo salt
Sauce:
Mustard
Vinegar
Quince juice
Bamboo salt
Minced garlic
Fresh lemon juice
Black sesame




Directions

Tofu Sandwich with Canola Flowers:

1. Cut the tofu into large cube.
2. Sprinkle a pinch of bamboo salt on top of the tofu.
3. For the red chili, first cut it in half, and then into thin strips.
4. For the bell pepper, cut it into thin strips the same length as the red chili.
5. Cut the shiitake mushroom and the carrot into the same size as the bell pepper.
6. Pour the oil and heat it.
7. Sauté the carrot first, and then the red chili, the bell pepper, and the shiitake mushroom. No need to sauté too long.
8. Add in the bamboo salt, and a little bit of the black pepper.
9. Meanwhile, coat the tofu with flour to make it firmer and toasted.
10. Pan-fry the tofu.
11. Make a deep opening in the tofu with a knife.
12. Fill it with delicious sautéd vegetables.
13. Decorate it with canola flowers.
14. For the sauce: mix all the ingredients and stir it well.
15. The sauce can be serve as dressing or for dipping.
16. Ready to be served.

Canola Flower Salad:

1. Cut thinly the canola flowers and vegetables and put them into water.
2. Cut the red paprika, green paprika, red cabbage into bite size pieces.
3. For the sauce: add in vinegar, 1 tablespoon of olive oil, organic sugar, 1 tablespoon of mustard.
4. Stir them well in one direction.
5. Place the various vegetables by color.
6. Cut a lemon and put it in the dressing.
7. Pour the souce and put parsley as a garnish.
8. Ready to be served.

Canola Konjac Noodles:

1. Cut the king oyster mushroom into smaller size.
2. Sauté the king oyster mushroom until it’s golden brown.
3. Sauté the vegan fish cake, and add a little bit of bamboo salt while sautéing.
4. To prepare the sauce: add in the measured amount of mustard and vinegar.
5. Add in the quince juice, the bamboo salt, and a bit of garlic.
6. Add in the lemon juice.
7. Stir the sauce in one direction so it will be more blending together.
8. Sprinkle the black sesame on the sauce.
9. Put the konjac noodle on a plate.
10. Add in the red and green bell peppers.
11. Add in the canola flowers.
12. Add in the sauce and lastly the black sesame.
13. Leave the konjac noodles with the sauce for some time so that the sauce can marinate into the noodles.
14. Ready to be served.

(For all ingredients, please use organic versions if available)
Polish Bean Cutlets Vanilla Soy Pudding
200 grams big white beans or smaller
100 grams rice
Flour
Parsley or dill
Oil for frying
Bread crumbs
for coating (optional)

Vanilla Soy Pudding
½ liter soy beverage (soy milk)
2 tablespoons cornstarch
2 tablespoons vanilla sugar




Directions

Directions (to make vegan polish breaded bean cutlets):

1. Soak the beans for 12 hours and then we cook them
2. Cook the rice in a pot for 10 minutes (we have to stir from time to time, so that it does not stick to the bottom of the pot)
3. While the rice is cooking, we can blend the beans to a smooth paste
4. Pour a little bit of olive oil
5. Add the soy mince to the hot oil
6. Stir it so that it will not get burnt
7. Fry quickly, about 1 minute, no more than 2 minutes.
8. As soon as we notice that the soy mince changes color, we should turn off the stove
9. Add the cooked rice to the previously mashed beans more or less the same quantity, and we mix it
10. Add cooked soy mince to our mixture
11. Mix it well
12. When our mixture of beans, soy mince, and rice is smooth, we can add salt and pepper
13. Still need to mix it for a while
14. If the mixture is quite sticky so we do not need to add flour. Had it turned out, however, that our mixture is too watery, as the rice may be more moist, or the beans too hot and with water, in this case, we can add some flour to the mixture
15. After the mixture is already mixed and seasoned we will form cutlets (it’s better to make them flat, because then they will fry well)
16. Coat it in the flour and fry in the oil
17. Cover the cutlets so they can get cooked inside
18. Flip the cutlets to the other side and put in a second batch when these are done
19. Put the ready bean cutlets on a plate
20. Turn off the heat
21. Arrange them in a nice star, and decorate them with herbs, sprinkle with dill or other herbs
22. Ready to serve

Directions (to make vanilla soy pudding):

1. Boil a glass of vanilla soy milk
2. Mix cornstarch with vanilla sugar and another glass of soy milk. Do it gradually and slowly; we need to mix the cornstarch well to get a smooth mixture without any lumps and to prevent it from sticking to the bottom of the pan
3. Add vanilla sugar to the cornstarch and soy milk (if you prefer to have it sweeter, you can also add 2 teaspoons of brown sugar)
4. Stir it continuously
5. After it mixed well pour it into boiled soy milk
6. Keep on stirring and boiling for a while until it is becoming thick
7. Turn the heat off but continue stirring for a while
8. Pour it in the compote bowls
9. The pudding is ready now