Directions (to make vegan mayonnaise):

1. Put some water and add some soy beans to blend
2. After soy milk is ready, add 250 grams of sunflower oil to the soy milk
3. Blend it
4. The vegan mayonnaise is ready now

1. Cut apple into smaller pieces
2. Peel the mandarin orange
3. Put cutter apple and peeled mandarin orange into the bowl
4. Cut the cucumber (remove this white pith)
5. Mix this salad
6. Add vegan mayonnaise to combine the fruits
7. Put our divine salad on a dish and serve it

1. Boil a pot of water and when the water becomes hot, put in the shell pasta.
2. Once it starts boiling, switch off the gas and let it cool for about 5 minutes or so.
3. Add in about 2 spoons of oil to the pasta.
4. Strain out the water and put the pasta aside.
5. Cut the green bell peppers into rings.
6. Take a pot of boiling water, put in the tomatoes, let it cook for about 2 or 3 minutes.
7. Cover the pot and leave it on.
8. When the tomatoes have a crack on the top, take them out of the hot water.
9. Peel of the tomato skin and then nicely chop them.
10. Add some oil in the pot, heat it and put in the bell peppers.
11. Cover the bell peppers for about 2-3 minutes.
12. Take out some bell pepper rings for decorations latter.
13. Add in the chopped tomatoes into the pot.
14. Add in the chili powder.
15. Let it cooked for about 5 minutes. Cover the pot.
16. After 5 minutes, add in the pasta, the beans and the tomato ketchup and salt to taste.
17. Mix them and let them marinate for some time.
18. Take a baking dish and grease it with some oil.
19. Add in a little tomato water so that there will be more sauce to the pasta.
20. Pour in the pasta mixture onto the baking dish.
21. Put the ring bell pepper on top for decoration.
22. Let it baked for about 15 minutes.
23. Ready to be served.

Directions (to make the cookie):

1. Put buckwheat (which is a gluten-free alternative to wheat)
2. Put pecans
3. Put dates (if you have dates that have been in the store for a while, you might want to soak them in water for a little bit, just so that they have a little bit of moisture to help with the dough
4. Mix it all up
5. Turn on your masticating juicer
6. Masticate the dough
7. Now we have our dough, it’s going to be really sticky so i always have a little bit of water to keep my hands moist
8. Scoop it out and into little balls onto a wax paper sheet or parchment paper, anything that won’t stick
9. Use your water and you kind of just press down. You make them into little circles and that way it looks more like a cookie instead of an ice cream scoop
10. Once you’re finished, you just put these in the dehydrator for about 12 hours (put them in for 6 hours and then put them in on the other side for 6 hours)
11. After dehydrate for about 12 hours, pull them out
12. Coat these in caramel
13. After the cookies already coated with caramel press it down into buckwheat (because the caramel is so sticky, they just coat very nicely)
14. Keep rolling it
15. Put them into the fridge to get a little bit cold, that way when we dip them in chocolate,the chocolate will set quicker.

1. Add fresh dates
2. Add a little bit of the powder lucuma (which is a peruvian fruit)
3. Add vanilla
4. Mix it up using food processor
5. Keep your hands a little bit wet
6. Take a little chunk of caramel
7. Place it right on the cookie and kind of fold it over the edges, engulfing the whole cookie in caramel

Directions (to make chocolate):

1. Take a bowl
2. Take raw cacao butter
3. Warm it up in a dehydrator or you can use a double boiler, where you put a bowl of really hot water underneath this. But you want to make sure not to get any water in your cacao butter, because they don’t mix very well. So, if you’re somewhere cold, you need to keep hot water underneath the butter to keep it in its liquid state. Otherwise, it will set really quickly and then you’ll just have to reheat it up again
4. After the raw cacao butter already melted take the cacao powder
5. Put it right in a sifter
6. Sift in a little bit
7. Whisk it (make sure to get the sides)
8. Keep adding cacao powder, until it gets kind of a fudgey consistency
9. Taste it to make sure that it’s the bitterness that you like or the sweetness
10. You can put super foods inside of the chocolate (like chlorella, goji berry powder)
11. Add sweetener as much or as little as you want (you can using clear agave. This is clear and uncooked, so is still retains all its vitamins and minerals)
12. Coat the cookies in chocolate then put it on a plate
13. Put them into the fridge to set about 10 minutes
14. Ready to serve

1. Slice the each eggplant into two parts. Use only one part of each eggplant, and save the remaining for other dishes.
2. Boil some water to boil the squash and the eggplants.
3. Boil them for about 10 minutes.
4. Take out the squash and the eggplants.
5. Mix the squash with mashed tofu, flour, turmeric powder, salt, black pepper powder and mushroom powder.
6. Add in some water. Mix a bit and then put them all into a blender. This will be look lie a vegan egg mixture.
7. Peel the boiled eggplant.
8. Open the eggplant in the middle by using a knife and then flatten it by using a spoon.
9. When it’s flat, sprinkle a little salt and pepper on the eggplant.
10. And then coat it with the vegan egg mixture on both sides.
11. Heat some oil in a frying pan and fry the vegan eggplant omelet.
12. Fry it using low heat.
13. Fry on both side.
14. For garnish, slice a tomato and use green lettuce.
15. Ready to be served.

Directions (to prepare hangi pit):

1. Dug hangi pit which is a hole in the ground here, that is about 600 millimeters by 500 millimeters
   And it’s about 400 millimeters deep
2. Loaded it with newspaper on the bottom
3. Put twigs and smaller sticks on top of the newspaper as kindling
4. Laying a lattice work of bigger pieces of wood on the top to make a stack to put our hangi stones on top
5. Stacking the volcanic rocks on top of the wood stack
6. Pile them in a way that when the fire is burning and the rocks are getting hot, they all drop into the pit and the rocks end up hot at the bottom of the pit
7. Set fire to the paper to get it burning
8. This is probably going to take about 2 or 3 hours to burn down, to keep these rocks hot

1. Mix the water in with the egg replacer and make a nice thick paste
2. Put the frying pan on
3. Add a couple of tablespoons of oil
4. Cutting the onion up
5. Sauté the onions
6. Sweeten the onions
7. Cut 2 capsicums into squares
8. Sweeten them up with the onions
9. Sweeten until they’re separate and become a bit transparent
10. Finely chopped 3 sticks of celery
11. Peeling the apples (you can replace the apple with apple juice if you want)
12. Grated the apple
13. Peeling the onion then cut halfway
14. Mix in the whole 2 cups of breadcrumbs with grated apple
15. Mix them with the fork
16. Mix some of the herbs in (1 teaspoon each)
17. Put a few shakes of salt and pepper into the stuffing mix
18. Add a little bit of water
19. Add ½ a cup of breadcrumbs
20. Keep the stuffing mixture moist
21. Add a few more breadcrumbs, another ¾ of a cup
22. To finish off our stuffing, add the capsicum and onion mix
23. Add the “no-egg.”
24. Keep blending
25. Add a little bit more thyme to the mix
26. Add pinch more sage
27. Mix it

1. Cut the vegan ham very careful (we’re going to unroll the roll)
2. You make a sheet about ¼ inch to 3/8 of an inch thick
3. Add the stuffing
4. Coat the whole roll
5. Roll carefully
6. Hold it
7. Bind it with a piece of string, and we’re basically just tying it to keep it all together
8. Trim off the end
9. Put that on a plate
10. Baste it with a bit of vegan hickory sauce which is a barbecue sauce that has a smoked
    Hickory type flavor
11. Wrap it in tin foil before it goes into the hangi basket
12. Spread it over
13. The remainder of the stuffing which is going into tin foil to be wrapped and
    Cooked in the hangi

1. Peel the kumara (sweet potato) and the sweet corn
2. Scrape the pumpkin seeds out
3. Grate the potato
4. Cut the cabbage into strips
5. Put grated potato and cabbage into the pumpkin
6. Put some garlic in there
7. Bind our pumpkin up to stop the lid popping off

1. Line the basket with tin foil
2. Put vegan ham roll, stuffed pumpkin, kumara (sweet potato), sweet corn, potato, some garlic cloves, the remainder of our stuffing, silver beet leaves or swiss chard into the basket
3. The vegan ham roll goes on the bottom
4. Put these next to each other
5. Put the potatoes around the outside
6. Put our cloves of garlic through
7. Put sweet corn
8. Put our cabbage and leaves on top
9. One final layer of tinfoil on the top
10. Put the basket top of the rocks
11. Used cloth and sacks which are soaked in water, which are covered over the food over the baskets and covering the entire pit
12. The earth from the hole of the pit is put on top of the pit to seal any escaping steam
13. And with the heat retention, the food cooks in over 2–3 hours
14. Maintain the pit so that there is no steam escaping to keep the heat inside, to keep the food cooking
15. After about 3 hours – the food cannot be overcooked – it is then excavated, and the food is removed, taken to table and served to family and friends

DIRECTIONS:

1. Cut the brinjals in small medium size so it will be quicker to be cooked.
2. Heat the pan without oil for a while.
3. When the pan is hot, put the pieces of brinjal in the pan, leaving no space in it.
4. Cook them until they turn brown, somewhat charred on both sides. It takes about 10-15 minutes.
5. Do not cover the pan because more vapor will be generated, which make the brinjal soft.
6. Meanwhile, prepare the ginger and garlic. Grind the ginger and made a paste of it.
7. Mix it with garlic paste.
8. When the brinjal is charred, turn of the heat.
9. Put the brinjal in a bowl and stir it a little.
10. Mix all the ingredients including the tomatoes, onions, coriander, garlic, green chilies, ground black pepper, fenugreek powder, turmeric powder, cumin seeds, sesame seeds into the cooked brinjal.
11. Stir it well so that all the ingredients spread evenly over the cooked brinjal.
12. Heat the pan again.
13. Put 2 spoons of oil in it.
14. Put some fenugreek powder in it. Saute it until it is brown, and after that put some turmeric powder in it.
15. Mix this oil with the ingredients in the mixture.
16. Stir them once again.
17. Add in some coriander leaves.
18. Ready to be served.

For all ingredients, please use organic versions if available

Vegan California Roll
Dried seaweed sheets
Steamed rice
１ block tofu
１ cucumber
１ carrot
１ steamed beet
3 tbsp sugar
Salt
Pepper
Pickled apricot
２ tbsp vinegar
Olive oil
Sesame oil
Apricot flower petals
Mustard
Vegan mayonnaise

Tofu Canapé
１ block tofu
１ tomato
１ cucumber
１ lemon
Apricot flowers
Perilla seed powder
Apricot juice
Perilla oil
Soy sauce
Lemon juice

Assorted Salad
Lettuce
Young apricot flower buds
Cherry tomatoes
Cashew nuts
Roasted soy ham
Bok choy
Baby shoots
Chicory
Spinach
２ tangerine
１ orange
Orange juice concentrate
Grape juice concentrate
Lemon juice
Apricot extract
Apricot flowers

Apricot Flower Fritters
Sticky rice
Apricot flowers

Apricot Tea
Water
Green tea
White apricot flowers

Vegan California Roll:

1. Cut the cucumber into strips. Do not use the inner part of the cucumber because it’s soft.
2. Pickle the cucumber in a bowl by putting 3 spoons of sugar, a pinch of salt, and 2 spoons of vinegar so that they’ll become sweet and sour.
3. Put the bowl aside until the cucumbers get pickled.
4. Cut the carrot into strips in the same length.
5. Spread some olive oil in a frying pan, and pan-fry the carrot.
6. Add in a pinch of salt to the carrot. Take it out of the pan, and put it aside.
7. Pan-fry the tofu, sprinkle a pinch of salt while pan-frying. When the tofu is golden brown on both side, slice it into pieces with the same size as the carrot.
8. Cut the steamed beet into strips with same size as the carrot.
9. Mix the steamed rice with sesame oil and salt.
10. Wrap the rice with seaweed paper: first put a seaweed sheet on the bamboo mat (spread a plastic sheet on the mat beforehand to make the rolling easy) and put the rice on it. Spread the rice evenly all over the seaweed sheet. Turn it over so that the rice is down and the seaweed is up.
11. Put in all the ingredients: cucumber, tofu, and beet and then roll the seaweed sheet. Press on one side so that the rice becomes small and we’ll have a pretty seaweed roll.
12. Slice the seaweed roll and put apricot blossoms on it.
13. Arrange it nicely on a plate garnished with beautiful flowers.
14. Put the sauces on them. The sauce is mustard and the vegan mayonnaise.
15. Ready to be served.

Tofu Canapé:

1. Slice the tofu into moderate sized pieces and pan-fry the tofu into golden brown on both sides.
2. Slice the tomato with the same size because it will be on top of the tofu.
3. Cut the cucumber into pieces.
4. To make the sauce: add in 1 part of perilla seed powder, 1 part of apricot juice, 1 part of soy sauce, 1 part of lemon juice and 3 parts of perilla oil. Stir them.
5. Lay some edible leaves on a plate neatly, place the tofu on them, and place the tomato on the tofu.
6. Next, lay on the cucumber.
7. Put the sauce on top and garnish with a lovely apricot flower.
8. Ready to be served.

Assorted Salad:

1. Wash all the vegetables in cold water.
2. Drain the water and place the vegetable nicely in a big bowl.
3. Peel the skin of the tangerine and slice it.
4. There are two types of salad sauces, depending on your taste.
5. To prepare the orange sauce: add in a spoon of lemon juice and a spoon of apricot juice to the orange juice concentrate.
6. To prepare the grape sauce: mix grape juice with lemon juice and apricot juice.
7. Sprinkle your optional sauce when serving.

Apricot Flower Fritters:

1. To make some dough from sticky rice and hot water, first soak the sticky rice in water for 2-3 hours and grind it finely before mixing it with hot water.
2. Make round pieces out of it and roast it.
3. Place them on the frying pan. No need oil or only a little when needed.
4. Roast it just a little so it won’t burn.
5. Roast both sides.
6. Take it out and place a flower petal on one side.
7. Ready to be served.

Apricot Tea:

1. Pour water in the tea pot to warm it beforehand.
2. The water temperature should not be too hot and about 70 degrees C.
3. The tea cup should be warm as well.
4. Pour in some water beforehand so it cools down to 70 degree C.
5. Put the tea leaves in the utensil. Two grams makes one serving.
6. Float the flower petal on top.
7. Ready to be served.

(For all ingredients, please use organic versions if available)
2 sheets puff pastry dough
100 grams sugar
100–150 almond powder
50–70 grams vegan butter
2 tablespoons vegan yogurt
1 teaspoon vanilla essence or ½ tablespoon orange blossom
Cinnamon stick
Sunflower lecithin
Lemon juice
Soy milk
Salt
Oil
Water
Trinket

Directions (to make the frangipane / almond filling)

1. Put 100 grams of sugar directly into the bowl
2. Put 100–150 grams almond powder (the consistency of course depends on your taste)
3. Mixing the sugar and almond powder
4. Once it is well mixed, we will add 50 grams to 70 grams vegan butter
5. You can also do is melt a little butter but not much. Just to make it easier to rise
6. Continue mixing to ensure that the butter is thoroughly mixed with sugar and almonds
7. Add ½ a teaspoon of cinnamon
8. Mix it
9. Add 2 tablespoons of soy yogurt to give more consistency to the dough
10. Ready to use

1. Coat the baking tray with a little oil
2. Put the first puff pastry on it
3. Put frangipane in the middle and from there, we’ll spread it a little more on the edges
4. Add the figurine (this time you have snow white), insert them (when you cut the cake,
   Make sure not to cut the trinket)
5. Make sure that nobody knows where the trinket is
6. Put the second pastry on the dough
7. Flatten it with your fingers
8. Poke the ends edges with a fork to be sure it still holds cooks well
9. Put it in the fridge for 15–20 minutes before baking
10. About 10 minutes after the cake had been in the fridge
11. pre-heated the oven to 150 degrees celsius
12. Mix a teaspoon of soy milk, and a little butter for the coating
13. With the cooking brush, coat the whole cake
14. Put it in the oven for 30–40 minutes

1. On the gift wrapping paper, you turn it over to the white part
2. Use the ruler to mark for a cut at about 10 centimeters
3. Once you’ve marked it with the ruler that way, it leaves a good 1–2 centimeters left. This way, we can fold the paper over
4. Make a second line to fold the paper
5. With this little line we will then fold the paper on this line
6. To make our crown, we’ll fold it in half this way
7. Then we will fold it in four
8. Then again, again
9. Once that is done, folded well and all are equal like this
10. We can cut to make our crown
11. We cut like that on both sides like this and then we can unfold
12. Once it’s done, we will fold the edge here okay so that the crown will keep its round shape
13. Use glue to put it together

1. Cut the cake
2. We can serve it with mango sorbetor with fresh soy cream
3. Scoop it
4. Serve your guests with a little champagne (non-alcoholic champagne)

For all ingredients, please use organic versions if available
2 cups millet
4 cups water
Garlic
Parsley
Ginger
Salt to taste
Oil (neutral flavor like sunflower oil)
2 stalks broccoli, steamed
300 grams soft tofu
2 tablespoons cassava starch
1 pinch red pepper
Olive oil
Water
Cherry tomatoes (optional)

• Add 2 cups of water for each cup of millet. That means for 2 cups of millet need 4 cups of water.
• Mix the millet and the water.
• Add in the garlic and the parsley flakes, a pinch of ginger powder, and a bit of sea salt.
• Cook it with the pot covered on a very low heat for approximately 15 minutes or until the millet have absorbed all the water.
• Coat the base of the tart pan with a bit of neutral oil so that the millet doesn’t stick to it.
• Add in the millet slowly, spread it evenly.
• Meanwhile, prepare the tofu cream: put the tofu cubes inside a container.
• Add 2 spoons of cassava starch, chili powder to taste, sea salt, a teaspoon of olive oil.
• Add in water as needed, enough to get a creamy consistency.
• Put everything in the food processor, and once the creamy consistency is achieved, add it to the broccoli.
• Mix it nicely.
• Add the tofu cream mixed with the broccoli until the entire tart pan is covered.
• Squeeze it, press it and then put the tart inside the oven until it is baked.
• Ready to be served.

(For all ingredients, please use organic versions if available)
Sprouted Lentil Croquettes
2–3 cups soaked lentils
1 onion
Parsley
Grounded black pepper
Salt
Vegetable oil
For garnish:
Potatoes
Green salad
Dried vegetables mix (celery, carrots, onion, salt, fructose)
Salad dressing (lemons, water, salt, fructose, olive oil)
Vegan Bulgarian Mish-Mash
1–2 tomatoes
½ onion
1 bell pepper
150 grams tofu
10 grams vegetable oil
2 teaspoons salt
1 teaspoon summer savory
10 grams or more curcuma
Turmeric or natural coloring

1. Peel the onion thoroughly and chop slightly the parsley before we put it
   In the blender
2. Put the onion in to the blender
3. Put in the parsley. The stems we can use for soup so we won’t put them in
4. Turn the mixer on
5. To blend these in advance, blend a little the parsley and the onion in advance
6. Add half of this cup of lentils
7. Blend again
8. Add the black pepper and 2 teaspoons of salt
9. Because it is too dry, add some water
10. It should be stirred up now and again, so it can be blended better
11. Is important to have a solid mass

1. We don’t need flour or other things to hold it together. The lentils themselves in the cooking process – baking, frying, etc. – will become more solid
2. Take around 9 or 10 grams of it and form it like a ball
3. Put them in the oven to bake (it smells nicer if you use a teflon frying pan)

1. Take the cooked croquettes and with the potatoes that we stewed in a pan
2. Add some green lettuce and tomatoes as a garnish
3. Take just a little from the lettuce
4. Pour the dressing on
5. Ready to serve

1. Cut the tofu into some pieces
2. Put them in the mixer
3. Add a little oil
4. Add a litte turmeric powder to give it color (you can use fresh carrot juice too)
5. Put in the salt
6. If you don’t have summer savory you may put oregano, use basil, all kinds of green herbs,
   It does not matter which ones
7. Put a little black pepper
8. Put water during the blending process
9. Blend the tofu to get a similar mixture as an egg omelet (we use It as an egg substitute)

1. Chop the bell peppers and the onions to soften them a little
2. Chop the tomato
3. Put these mixed vegetables in the pan
4. Add the tomato
5. Add the mixture
6. Ready to serve