(For all ingredients, please use organic versions if available)
Broad Beans with Chard
Broad beans
Chard
Olive oil
Lemon
Salt
Coriander leaves
Serve with olives, bread,
sliced tomatoes
Water Pudding
2 spoons starch
2 cups water
Flower essence
Rose syrup
Sugar
Directions
Broad Beans with Chard

1. Take the pan and put the broad beans in it.
2. Chop the chard leaves. Add in to the pan.
3. Add in some water to the pan. The water level should cover the broad beans and the chard leaves.
4. Cook them for about 30 to 45 minutes.
5. After that, put the broad beans and the chard in a plate.
6. Add olive oil, according to taste, to the plate.
7. Add some lemon juice and some salt.
8. Mix them all.
9. Add the coriander and put it as a garnish topping.
10. Add black and green olives as garnish.
11. Add some bread and tomato slices to serve with the dish.
12. Ready to be served.

Water Pudding

1. Put the starch in a pan.
2. Add in 2 cups of water for 2 spoonful of starch.
3. Dissolve the starch in water and put the pan on the stove.
4. Add the flower essence in the mixture.
5. Stir continuously until it is thickened for about 10 to 15 minutes.
6. Pour the mixture into a dish and let it cool.
7. After it cools down, put the dish in the freezer.
8. When it cools, cut it in pieces and place on a plate.
9. Add sugar on top, according to taste.
10. Add some more rose syrup to give a pleasant fragrance and taste.
11. Add some icy water.
12. Ready to be served.

(For all ingredients, please use organic versions if available)
Vegan Antipasto (Yields: 1 party platter)
Garnish
1 medium green lettuce, leaves
1 small whole red cabbage, leaves
Flower tops, any flowers or herbs of your color choice (optional)
1 box cherry tomatoes
4 – 6 celery stalks, cut into sticks
1 bag baby carrots
15 radishes, trimmed
1 can garbanzo beans, drained
1 small jar pepperoncini, drained
2 red and 2 yellow peppers, roasted and de-seeded
1 package each, vegan mozzarella/cheddar cheese slices
1 package each, vegan cold cuts:
pepperoni, turkey, bologna slices
1 party platter

Pimento Vegan Cream Cheese (Yields: 1 cup)
1 cup red pepper
(½ large), rough chop
1 teaspoon garlic, rough chop
1 cup cashew nuts
⅓ cup lemon juice
1 teaspoon sea salt

Zucchetti Marinara (Serves: 4 – 5)
Zucchetti Noodles
2 zucchini, large, equals 6 cups spiralized (or shredded)
Marinara Sauce
(Yields: Seven ½ cups sauce)
10 button mushrooms, medium (4 cups), sliced and marinated
1 tablespoon olive oil (for marinating the mushrooms)
1 tablespoon nama shoyu soy sauce (for marinating the mushrooms)
15 small, ripe, roma tomatoes, quartered (three ¾ cups)
2 jars (8.5 ounces) sun-dried tomatoes in olive oil
15 sun dried olives, pitted, chopped (½ cup)
1 cup fresh basil (4 tablespoons + 1 teaspoon) minced fine
3 tablespoons garlic, rough chop
2 tablespoons capers
1 teaspoon red crushed chili pepper seeds
2 teaspoons sea salt
Garnish: basil sprig and pine nuts (optional)
Directions
Vegan Antipasto

1. Mix all the ingredients.
2. Arrange and garnish it with some lovely radish flowers that are cut and put in water and refrigerated overnight.

Pimento Vegan Cream Cheese

1. Cut the red pepper in small pieces for the blender.
2. Add in some lemon juice, some raw cashews.
3. Mince some garlic, and add in.
4. Add in some salt.
5. Mix them all up in the blender. Add some water if needed.
6. Put them in a container.

Zucchetti Marinara
Zucchetti Noodles

1. Take the zucchini, put them on a machine called a spiralizer.
2. Run the machine and the zucchini will turn into a pasta noodle.
3. Serve it with the marinara sauce.

Marinara Sauce

1. Take the tomato and take out the core.
2. Cut the tomato in quarters for the blender.
3. Slice some button mushrooms that have been marinated in nama shoyu and olive oil overnight.
4. Put all of them into the blender and pulse these for jus a couple of minutes.
5. The result is a sauce with chunkies. Pour them into a bowl.
6. Blend a jar of organic sun-dried tomatoes and some garlic.
7. Add the blended sun-dried tomatoes into the tomato sauce.
8. Add in the sliced mushrooms.
9. Add in some capers and some cracked red pepper.
10. Add in some salt.
11. Add in some minced basil leaves. And mix again.
12. The sauce is ready and can be used as a dip or a spread.

(For all ingredients, please use organic versions if available)
Vegan Spicy Italian Sausages (Makes 12 – 16)
Dry Ingredients
¾ cup pearl barley (dry)
2 cups vital wheat gluten
1 cup nutritional yeast
Dry Seasonings
1 teaspoon sage
1 teaspoon cumin
2 teaspoons paprika
1 teaspoon salt
3 teaspoons ground pepper
1 tablespoon dried minced onion
2 tablespoons crushed fennel seeds
2 tablespoons basil
1 tablespoon oregano
Wet Ingredients
¾ cup water
8 ounces firm tofu
1 tablespoon “Better than Bouillon” veg base
4 tablespoons soy sauce or tamari
4 tablespoons Worcestershire sauce (vegan)
2 tablespoons Gravy Master
¼ cup olive oil
⅓ cup minced roasted red pepper
3 tablespoons minced garlic

Oma’s German Potato Salad (Serves 8)
3 pounds red potatoes, diced and cooked
¼ cup Baco Bits (vegan imitation bacon bits)
½ Vidalia onion, chopped
2 stalks of celery, chopped
½ cup kosher pickles, chopped
¾ cup Italian dressing
⅓ cup Vegenaise or other soy mayo
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Italian Tomato Salad (Serves 6)
4–5 large tomatoes, sliced into wedges
1 Vidalia onion, chopped finely
1 large cucumber diced
1 tablespoon dried oregano
2 tablespoons fresh basil or (1 tablespoon dry)
¼ cup vegetable oil
Salt and pepper to taste
Directions
Vegan Spicy Italian Sausages

1. Cook ¾ cup of dry barley in 1½ cups of water.
2. Combine all the wet ingredients inside the blender with ¾ cup of water.
3. Blend the wet ingredients into a smooth paste.
4. Add in the cooked barley.
5. Pulse the barley a little bit to get the texture.
6. In a bowl, add in the dry ingredients, start with the wheat gluten, the nutritional yeast, the salt, oregano, lots of basil, pepper, sage, some cumin, some dried minced onions, paprika.
7. For the fennel seeds, break them down a little bit by using a coffee grinder and then put them into the bowl.
8. Chop the red pepper very finely and then put them into the bowl.
9. Add in the garlic into the bowl.
10. Pour in the wet ingredient into the bowl, and then kneed them all for a few minutes until they form the consistency of a soft dough.
11. Adjust the amount of wheat gluten; use your best judgment on that. It might depend on how much moisture the tofu had.
12. Set aside the dough for about 5 minutes.
13. Pre-heated the oven to 325 degrees.
14. To make the vegan sausage links, use tinfoil pieces that are about 4 or 5 inches.
15. To do the links, divide the dough in half with hands.
16. Divide each half into another half and then into another half again. So there will be 16 vegan sausages.
17. Place the dough on the tin foil and shape them into a sausage.
18. Fold it, roll it and then gently twist it at the end. Just don’t make this too tight because the vegan sausage will plump up as it bakes in the oven.
19. Place the sausage rolls on the cookie sheet.
20. Place them into the oven for about 50 minutes.
21. After 50 minutes, open them and unroll them, and let them cool off completely.
22. Grill the vegan sausage shortly and just finish them off a little bit with some nice grill marks.
23. For serving, put on plate a nice whole wheat bun and some sautéed onions and peppers as a condiment, a little bit of potato salad and lots of tomato salad.
    

Oma’s German Potato Salad

1. Cut the potatoes into about 1 inch chunks and cook them for about 10 minutes in some water. The potatoes should be tender and not too mushy.
2. Minced up some pickles into small chunks. Mince the organic celery finely.
3. Chop the vidalia onion.
4. Drain the potatoes, and add all the ingredients together.
5. Mix them all up.
6. This potato salad can be served warm or cold.

Italian Tomato Salad

1. Rinse the tomatoes and the cucumbers well.
2. Cut the tomatoes. Peel the cucumbers and then cut them into half inch slice.
3. Put both of them into a bowl.
4. Chop the fresh basil. Add into the bowl.
5. Add in the dried oregano.
6. Finely chop the Vidalia onion and add in into the bowl.
7. Add in the salt and black pepper.
8. Pour in the vegetable oil over the top and just mix it up gently.
9. Once all mixed up, just cover it up and put them in the refrigerator for a few hours.

(For all ingredients, please use organic versions if available)
Vegan Pumpkin Chocolate Chip Muffins
Dry ingredients:
2½ cups all-purpose flour (organic unbleached)
1 cup sugar
2 teaspoons baking powder
1½ teaspoons baking soda
1 tablespoon pumpkin pie spice
1 teaspoon salt
Wet ingredients:
15 ounce pumpkin purée
1½ cups soy milk (or almond milk, coconut milk)
⅔ cup vegetable oil
1 teaspoon vanilla essence
Chocolate chips
Brown Sugar Flax Seed
Topping:
1 cup all-purpose flour
½ cup brown sugar
1 teaspoon salt
1 tablespoon ground flaxseed
½ cup vegan butter

Bananaberry Smoothie
2 bananas
2 cups fresh strawberries
1 cup frozen blueberries
2 tablespoons agave nectar
2 cups ice



Directions
Vegan Pumpkin Chocolate Chip Muffins

1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix together the dry ingredients as follows: 2,5 cups of all purpose organic unbleaced flour, 1 cup of sugar, 2 teaspoon of baking powder, 1,5 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of salt.
3. Set aside the dry ingredients.
4. Mix together the wet ingredients as follows: 15 ounce can of pureed pumpkin, 1,5 cups of non-dairy milk, ⅔ cup of vegetable oil and 1 teaspoon of vanilla.
5. Mix the wet ingredients all very well.
6. Make a well in the dry ingredients, and add in the wet ingredients and also add in some chocolate chips.
7. Fold these into each other until it’s well combined.
8. Put the dough into the muffin cups, and fill them up about ¾ of the way.
9. Before baking the muffin, make a brown sugar flax seeds drizzle to go on top by mixing 1 cup of all-purpose flour, ½ cup of brown sugar, 1 teaspoon of salt, and 1 tablespoon of ground flax seed.
10. Once they all mixed together, add in the vegan butter for about ½ cup cold vegan butter that has been cut into small cubes.
11. Mix them all until they really well incorporated.
12. Crumble this mixture over the muffins.
13. Bake the muffin at 350 degrees for 20 to 30 minutes.

Bananaberry Smoothie

1. Put into the blender: 2 bananas, 2 cups of fresh strawberries, 1 cup of frozen blueberries, 2 tablespoon of agave nectar, 2 cups of ice.
2. Blend them all until really well mixed.
3. Pour them into two cups.
4. For garnish, put a small slice of strawberries.
5. Ready to be served.

(For all ingredients, please use organic versions if available)
Lemon Red Borscht (Beet Soup)
4–5 liters water
1 kilogram beetroot
1 parsley root
2–3 carrots
½ celeriac
1 leek
1 lemon
2 dried forest mushrooms (e.g. bay bolete)
Marjoram
Bay laurel
Allspice
Black pepper
Salt
Parsley leaves


Grandma Jasia’s Coulibiacs (Savory Pastries)
Filling
1 white cabbage
½ kilogram
button mushrooms
1 onion
Black pepper
Salt
Oil

Pastry shell
1 kilogram wholemeal wheat flour
½ cup oil
Water
4 tablespoons sugar
Yeast
Salt
Nutmeg



Directions
Lemon Red Borscht (Beet Soup)

1. Boil the water.
2. Before the water starts to boil, add in the bay laurel and the allspice berries so that the aroma will be infused in the water.
3. Add in the dried forest mushrooms.
4. Peel the beetroot and cut them into half. Half of it will be cut into cubes, and the other half will be grated.
5. Add the cubed beetroot.
6. Peel the carrots as thinly as possible.
7. Cut the carrot into slices, and then into cubes, and then put them into the soup.
8. Cut the parsley root into cubes and put it into the soup.
9. Cut the celeriac into cubes and put it into the soup.
10. Cut the leek and put it into the soup.
11. If the soup become quite thick, add some more water.
12. When the borscht already been boiling for about half an hour, add in the grated beetroot.
13. Let the soup cook for about 1.5 hour on a low flame. Put on the lid to cover the pot.
14. Meanwhile, cut the green parsley leaves.
15. When the soup has been cooked for about 1 hour, add in the lemon for taste and also for color.
16. Add in some salt and some grounded black pepper for taste.
17. At the very end, add quite a lot of marjoram. This marjoram should be added at the very end, because if not, the marjoram will become bitter.
18. Turn of the flame, and the borscht is ready.
19. Sprinkle it with green parsley leave before serving.

Grandma Jasia’s Coulibiacs(Savory Pastries)
Filling

1. Cut the cabbage, take out the core, and slice it into smaller pieces.
2. Peel the onion and cut it into tiny pieces, into very small cubes.
3. Boil not too much water, and when the water is boiling, put the cabbage into the pot only for a while so that the cabbage taste still remains. And then take them out and drained the water. Let the cabbage cool down.
4. Preheat the frying pan, and when it is already preheated well, add some oil.
5. Add in the onion into the oil, turn down the flame to a minimum so that it fries very, very, slowly.
6. Meanwhile, cut the button mushrooms that have been washed earlier into medium pieces and then put them into the onion.
7. Mix it all very well.
8. Increase the flame a little.
9. Add a little bit of salt.
10. When the cooked cabbage has already cooled down, cut it into quite small pieces.
11. When the mushroom are becoming slowly shrinking and the juice has already evaporated, add in the cabbage into the mushrooms. Mix it well and let it cook for about 3 minutes.
12. Add a little bit of freshly ground pepper, and mix it.
13. The filling should be quite salty and distinctively spicy, because it will be moderated by the pastry. So, add some more salt if needed.
14. The filling is ready. Turn the flame off and leave to cool down.

Pastry shell

1. Take 1 kilogram of flour.
2. Take the yeast and mix it with 4 tablespoon of sugar to activate them.
3. Add 1 glass of water to the yeast and mix it.
4. Start making the dough. First, form a hill with a hole. Adding some oil, and some water.
5. Knead it slowly so that the water and oil do not escape outside the flour.
6. When the oil and water are absorbed into the flour, add another portion of water and oil at the same time.
7. Add in the water with yeast and a little bit of oil.
8. Mix it with a small amount of flour in the middle, so that a slightly thinner dough is created first.
9. Add the rest of water with the yeast, and folding it in with the rest of the flour.
10. When the dough is still not kneaded, add quite a generous 2 pinches of salt.
11. Grate a little bit of nutmeg and add it into the dough.
12. Knead it again. And if the dough is still too dry, add some more water to get the right consistency.
13. Keep kneading it to such a consistency that it does not stick to the hands.
14. Sprinkle some flour on the board so that it does not stick.
15. Divide the dough into 4 parts and cover them with a moist cloth so that it does not dry out.
16. Meanwhile, preheat the oven and prepare a baking tray, greased with oil.
17. Take the dough that already rising, roll it on the board. Sprinkle it with some flour so that it does not stick to the rolling pin.
18. Roll the dough, and cut out small circles that will become the wrap for the filling.
19. Put the filling into the prepared circles.
20. Remember to not to put too much filling inside, otherwise it will be quite difficult to seal the coulibiacs.
21. Fold the edge, press quite firmly, and then form a so called braid.
22. Do it by putting the thumb on the edge of the coulibiac from the top and fold it to resembling a braid.
23. Put the ready coulibiacs on the baking tray. Not too close one to one another so that they do not stick together because they will expand a little.
24. Bake the coulibiacs at about 180 degrees Celsius for about 20-25 minutes.
25. The coulibiacs is ready to be served with the borscht.

(For all ingredients, please use organic versions if available)
400 grams tofu
230 grams cooked rice
4 nori sheets
125 grams onion
5 grams mushroom seasoning
2 grams black pepper
6 grams salt
150 grams porridge powder

Sauce
100 grams sunflower oil
9 grams onion
40 grams flour
70 grams tomato or ketchup
800 grams water
Black pepper to taste
Mushroom seasoning to taste
Salt to taste
Sugar to taste
Directions

1. Put the sliced tofu in the food processor.
2. Add in the specially seasoned dehydrated soy protein.
3. Add in the nori sheets and the onion.
4. Mix it.
5. Add in a little bit of black pepper and salt.
6. Mix it again.
7. Meanwhile, heat up the oil.
8. Take the mixture out of the food processor and roll it into balls.
9. Roll the balls in bread crumbs and flatten them by hand to form them into patties.
10. Put the patties into the heated oil.
11. Fry the patties until golden brown.
12. To prepare the sauce, pour the sunflower oil into the frying pan and heat it up.
13. Add in the onion and stir-fry it.
14. Add in some ketchup, stir-fry a little bit and when the oil gets thick, add in some flour and stir-fry again.
15. Add some water, and gently mix it.
16. Let it boil for a while.
17. Add in some seasoning such as salt, pepper.
18. Let the sauce cook for about 10 minutes.
19. Meanwhile, garnish the plate with some cucumber and tomatoes on the edge of the plate.
20. Place the main portion of “Loving Home” in the center of the plate.
21. Pour in sauce.
22. Ready to be served.

(For all ingredients, please use organic versions if available)
Steamed Millet
Millet
Vegan cheese
Small tomato
Olives
Ailanthus prickly ash
Salt

Savory Bamboo
Bamboo shoots
Vegan ham
Mountain litsea
Red pepper
Soy sauce
Salt

Chayote Soup
Chayote
Mountain litsea
Salt

Catjang Peas with Asparagus
Catjang peas
Asparagus
Vegan cream
Salt

Stir-fried Brazilian Fireweed with Peanuts
Brazilian fireweed
Peanuts
Olive oil
Salt

Try Vegan Brazilian Moqueca and other scrumptious vegan dishes at Loving Hut São Paulo
in São Paulo, Brazil SaoPaulo.LovingHut.com.br
Visit LovingHut.com for a Loving Hut listing near you

Directions

1. De-seed the bell pepper and then chop them. Put them in a bowl.
2. Cut the tofu in relatively thin, flat slices. Put them in the bowl.
3. Add in the sliced onion. Mix the ingredients.
4. Chop the zucchini and put them in the bowl.
5. Cut 2 ripe tomatoes, take out the core and slice it. Add in to the bowl.
6. Finely slice the garlic and chopped it. Add in to the bowl.
7. Finely chopped the ginger. Add in to the bowl.
8. Take a bunch of cilantro and chop it finely entirely. Put half of it into the bowl, and the other half reserve it to be added in as soon as the dish is take out of the oven.
9. Take the plantain and peel it, and cut it diagonally. And set it aside.
10. Mix all the ingredients in the bowl.
11. Add in coconut milk and lemon juice into the bowl.
12. Add in the dehydrated chili to taste.
13. Add in the palm oil and the olive oil into the bowl.
14. Mix it again.
15. Add in salt to taste, mix.
16. This is called the moqueca. Put them in a glass container by distributing it as follows: make three layer like a pie. The first layer is from the mixture. The second layer is from the plantain, and the third layer is the remaining mixture.
17. Bake them in a high temperature oven for about 25 to 30 minutes.
18. Cover the top of the baking pan with aluminum foil.
19. After 30 minutes, uncover the aluminum foil and put in the remaining cilantro.
20. Gently mix it and put a little more palm oil.
21. Serve the moqueca with brown rice.

(For all ingredients, please use organic versions if available)
Steamed Millet
Millet
Vegan cheese
Small tomato
Olives
Ailanthus prickly ash
Salt

Savory Bamboo
Bamboo shoots
Vegan ham
Mountain litsea
Red pepper
Soy sauce
Salt

Chayote Soup
Chayote
Mountain litsea
Salt

Catjang Peas with Asparagus
Catjang peas
Asparagus
Vegan cream
Salt

Stir-fried Brazilian Fireweed with Peanuts
Brazilian fireweed
Peanuts
Olive oil
Salt


Directions
Directions (to make the millet (trakis)):

1. Steam the millet (trakis) first
2. After it is done. Take it out
3. Put some vegan cheese in it
4. Stir in the vegan cheese when it is still hot
5. Chop the tomato (chop it smaller to make it as small as millet (trakis))
6. Chop ailanthus prickly ash (tana)
7. Stir it
8. Ready to serve

Directions (to make Savory bamboo):

1. Add the oil first
2. Put the vegan ham
3. Fry for a while then take the vegan ham out
4. Put the pepper
5. Put some soy sauce
6. Put bamboo shoots
7. Put the red pepper
8. Put the mountain litsea
9. Add more salt
10. Ready to serve

Directions (to make chayote soup):

1. Chop the chayote
2. Add some water to cook with the chayote
3. Add 2 tablespoons of salt
4. Add the mountain litsea
5. Ready to serve

Directions (to make catjang peas with asparagus):

1. Mix cooked catjang peas with vegan cream
2. Add asparagus
3. Mix them well while it is hot
4. Ready to serve

Directions (to make Stir-fried brazilian fireweed with peanuts):

1. Boil some water
2. Add some salt into the hot water
3. Add the brazilian fireweed
4. Put the cooked brazilian fireweed into the plate
5. Add a little olive oil while it is still hot
6. Add some peanuts and it is done

(For all ingredients, please use organic versions if available)
Green Meal Shake
Rejuvelac (or any juice)
2 tablespoons Karyn’s Green Meal (or any green food)
2 tablespoons flax oil (or any oil)
2 tablespoons lecithin granules
1 frozen banana

Sushi “Rice”
Sprouted spring wheat berries
Sesame oil
Nama shoyu
Salt (Himalayan pink salt or a Celtic grey salt)

Marinated Mushrooms
Portobello mushrooms
Salt
Olive oil

Almond Pâté
Almonds, soaked
(or any nuts)
½ medium onion
(or any vegetables)
2 cloves garlic
Nama shoyu
(or salt or tamari)
Olive oil

Pâté Stuffed Mushrooms
Marinated mushrooms
Almond pâté
Grape tomatoes
Parsley (garnish)

Raw Vegan “Tuna”
Almond pâté
Chopped onions
Chopped celery
Dulce
Optional: raw vegan mayonnaise
(pine nuts, macadamia nuts, olive oil)

Raw Vegan Sushi
Nori sheets
Sprouted wheat berry
“rice” (or lettuce
or any raw “rice)
Lettuce
Onions
Carrots
Celery
Sunflower greens
Mango
Avocado
Almond pâté

Cashew Cream
2 cups soaked cashews
2 cups water
Pinch of salt
Agave nectar (or any sweetener)

Fruit Parfait
Cashew cream
Raw granola
Sliced bananas (or any fruit)
Sliced strawberries (or any berries)
Ground flax seed (or ground nuts)
Optional: vanilla


Directions
Green Meal Shake

1. Take Rejuvelac (or any kind of juice) and add it with some organic apple juice.
2. Add 2 tablespoons of Green Meal product.
3. Add in 2 tablespoons of flax oil.
4. Add 2 tablespoons of lecithin granules.
5. Add in 1 frozen banana.
6. Blend all up very quickly.
7. Ready to drink.

Sushi “Rice”

1. Take some sprouted spring wheat berries.
2. Add some sesame oil to them and let it sit for a minute.
3. Add a tiny pinch of namo shoyu.
4. Add some salt to taste.
5. Add some marinated button mushrooms.
6. Mix and it is ready to be served.

Marinated Mushrooms

1. Take any kind of mushroom as per taste.
2. Add some salt, some olive oil.
3. Put them in a bag, and let it sit for some time.
4. The marinated mushroom is ready to use.

Almond Pâté

1. Soak the nut for about 4 or 5 hours or just overnight.
2. Drain and clean the nut and put them in the food processor with an S-blade.
3. Add some onion and some garlic.
4. Add some tomatoes for a little moisture.
5. Add a little namo shoyu.
6. Blend them up into a paste.
7. Add a little olive oil in there. Mix.
8. The paste is ready to use.

Pâté Stuffed Mushrooms

1. Take the marinated mushrooms and fill it with some of the pâté.
2. Add some little grape tomatoes.
3. Put a little parsley on top.
4. Ready to be served.

Raw Vegan “Tuna”

1. Take the same almond pâté and mix it with some chopped onion and a little dulce to make it have a seafood flavor.
2. Add in some chopped celery. Mix well
3. The Raw Vegan “Tuna” is ready.
4. Optional, take pine nuts and macadamia nuts. Blend it with olive oil. This will make a great raw mayo.

Raw Vegan Sushi

1. Take a raw nori sheets.
2. Spread the raw rice that was made from sprouted wheat berries.
3. Add a little bit of lettuce.
4. Add a little onion. (Or add carrots or celery, optional)
5. Take some sunflower greens and put them toward the end.
6. Put a little avocado.
7. Add some almond pâté.
8. Push all these together. And start rolling and tightening toward you.
9. Wet the end of the nori sheet to tighten the roll.
10. Add a little moisture on the outside and a little nori to hold it together.
11. Take a very sharp knife, and cut it as per taste.
12. Arrange the sushi on a plate, put some tomatoes around, some lettuce, and some mangos.
13. Ready to be served.

Cashew Cream

1. Take 2 cups of soaked cashew nuts and put it in the blender.
2. Add in 2 cups of purified water.
3. Add a pinch of salt.
4. Add agave nectar.
5. Blend them all until they become nice, creamy, smooth consistency.
6. Keep the mixture in the refrigerator. As it gets cold, it will thicken up.

Fruit Parfait

1. Take the cashew cream.
2. Take some ground flax seed to layer the cream.
3. Add some of the cashew cream to the mixture.
4. Add some sliced bananas.
5. Add another layer of flax to it.
6. Add a little granola to give it a little more substance.
7. Add more of the cream on top.
8. Add some strawberries or raspberries.
9. Add some of other ground nuts if you like.
10. To make a kind of like cookie from this mixture, just dehydrate it. It will become a nice, soft cookie.
11. Add a little vanilla to it, or little mint leaf on top.
12. The Fruit Parfait is ready to be served.

(For all ingredients, please use organic versions if available)
Zuchinni
Eggplant (aubergine)
Rice, white or brown
Sea salt, to taste
2 teaspoons black pepper
Various spices or Arab spices
(Cumin, sweet pepper, cloves, chili pepper, cinnamon, and marjoram)
1 small chopped white onion
5 tablespoons vegetable oil
Soy protein (meat substitute)
2 tablespoons tomato paste
7 cups water
Al takleya (Frizzling)
2 – 3 cloves of garlic
3 teaspoons dried mint


Directions

1. Remove the ends the zucchini and the aubergine and then scoop out the pulp to make the vegetables fillable.
2. For the filling: add a little salt to the white rice, and then add the black pepper. Mix well.
3. Add in the vegetable oil. Mix well.
4. Fill in the filling into the zucchini and the aubergine. But fill only two-thirds so that there will be enough room for the rice to increase and expand when cooked.
5. Push the filling well into the bottom.
6. In a pan, sauté the onion in a small amount of oil.
7. Add a little black pepper while keep stirring.
8. Before the onion become brown, add the water.
9. Add in the salt, stir to let the water saturate all the ingredients. This will be the basis for the broth.
10. Add in the tomato paste and dissolve it well in the broth.
11. Boil the filled vegetables by putting them in this broth.
12. Put the aubergine first because the skin is thicker and needs a higher heat.
13. Try to immerse all the vegetables into the broth to cook them well.
14. Keep the heat on for about 40 minutes. Cover the pot.
15. When the time is over, turn off the heat.
16. Meanwhile, prepare the Al takleya (frizzling) by frying the squeezed garlic and some dried mint in a little oil. First, fry the garlic and then add in the dried mint.
17. Cook quickly before the garlic gets burned.
18. Open the lid of the pot and add in the Al takleya into the pot. Keep it on the surface, no need to mix it with the broth. Just spread it all over.
19. To serve the dish, place the zucchini and the aubergine and then pour the broth as much as you like.