For all ingredients, please use organic versions if available

Soy Mince and Aubergine Curry
8 ounces soy mince
2 ripe medium-sized
tomatoes, puréed
2 small or 1 medium size aubergine (eggplant)
4 cloves
2–3 cinnamon sticks
4–5 cardamom pods
½ teaspoon ground fresh ginger
¼ teaspoon turmeric
2 pinches red chili powder
¼ teaspoon salt
¼ teaspoon cumin and coriander powder
¼ teaspoon garam masala
1 tablespoon chopped coriander
2 tablespoons sunflower oil

Fragrant Vegetable Rice

1½ cups basmati rice
½ teaspoon salt
3 cardamom pods
4 cloves
1–2 sticks cinnamon
2 tablespoons oil
¼ teaspoon turmeric
¾ cup mixed vegetables, cubed

1. Put some oil into the pan, add the dry ingredients which are the cinnamon sticks, some cloves and a few of cardamom pods.
2. Meanwhile cut the aubergine into half an inch cubes.
3. Add in the puréed tomatoes into the pan.
4. Add some ground ginger, ground green chili, and red chili powder, turmeric, cumin, coriander powder, and salt.
5. After a few minutes, add in the cubed aubergine.
6. Mix them well and let it simmer for a while.
7. Turn the heat down so the sauce doesn’t get burnt.
8. If a nice red color appeared, add in a few coriander leaves which are already cut up.
9. As soon as the aubergine is slightly soft, then add in the soy mince.
10. Mix it well and let it simmer for about 10-15 minutes before adding some water to make the gravy.
11. After 10-15 minutes, add in a mugful of hot water.
12. Let it simmer for another 15 minutes.
13. By then the gravy will be ready.
14. To prepare the fragrant vegetable rice, heat up 2 tablespoon of oil.
15. Add in 3-4 cloves, half a stick of cinnamon, and the mixed vegetable.
16. Reduce the heat and let it simmer for a while.
17. Add in a little bit of turmeric and salt.
18. Add some boiled water to the mixture for about approximately an inch before the level of the rice mixture.
19. Stir well and let it simmer for around 20 minutes.
20. Once the mixture reaches a boil, turn the heat down.
21. Meanwhile, check if the curry is ready by just feeling the aubergine. Just press it and if it is soft and dissolves into the curry.
22. Sprinkle a little bit of coriander.
23. The dish is ready to be served.
24. To check whether the rice is cooked, just take one grain of rice and press it between the two fingers and if it’s soft, then it is ready.
25. Serve it with the curry.

1. Put in the vegan margarine
2. Put in the caster sugar
3. Mix it for a while
4. After it is evenly mixed, put the flour and the cornstarch in
5. Mix it again, until everything is evenly mixed

1. Prepare the baking pan
2. Using your hand make little balls
3. Make balls until all the dough is used up
4. Press the balls with the fork (do it slowly)
5. Put on some garnish, which are star-shaped sprinkles
6. Put them into the oven
7. Bake at a temperature of 170 degrees celsius for 45 minutes

1. Take caster sugar
2. Cut the lime, throw the seeds away
3. Swueeze the lime into the caster sugar
4. We will use the lime juice as needed until the sugar thickens
5. Stir it until it has thickened enough

1. Take the cookies out slowly from the oven
2. Wait until they cool down
3. After they are cooled, take one of the cookies
4. Add a little filling in the middle
5. Then put it together like a sandwich
6. Take another one, add a little bit, put it together again
7. Do this one by one to all of the cookies
8. Ready to serve

1. Previously, soak the chana (chickpeas) overnight.
2. The next morning, drained wash the chana, add some salt and put it on fire to boil for about 45 minutes.
3. Cook the chana until they become tender. Meanwhile, grind the garlic, ginger and dried chilies. Add some water so that they become like paste.
4. When the chana become tender, strain the water and keep the chana in one bowl and keep the water in another bowl. Keep the fire on and let the water boil again.
5. Add in the tomatoes into the water, let it cook for about 5 minutes.
6. Add in the potatoes and let it cook for about 10 minutes.
7. Meanwhile, take half a kilogram of basmati rice.
8. Wash the rice thoroughly with water.
9. Put the rice in the rice cooker.
10. Add water and 1 teaspoon of salt. Switch on the cooker.
11. Add in the cut green coriander into the curry pot and let it cook for 10 minutes, and then turn off the fire.
12. For savory rice, heat up 4 teaspoons of oil in a pan.
13. Add in the 1 tablespoon of cumin seeds, 6-8 cardamons and sauté for 2 minutes.
14. Add in the onion and sauté until golden brown.
15. Add in the chili paste previously grind.
16. Add a little water.
17. Add half a teaspoon of turmeric and 1 tablespoon of curry powder.
18. Add in a small teaspoon of salt.
19. Sauté it well until the oil comes to the surface. This will take approximately of half an hour.
20. Add in the chana and let it cook for 10 minutes. Stir well.
21. Add in the water from the soaked chana, let it boil, and then add the tomatoes.
22. Sauté the mixture until golden brown and becomes a paste.
23. Add in the paste into the cooked rice. Mix it well and close the cooker.
24. The rice is ready to be served.

1. Soak the tvp in some lukewarm water for about 10–15 minutes until it’s tender
2. Take ginger, peeled and chopped
3. Mix your cornstarch by adding a tablespoon of the cornstarch in the water
4. To prepare the gailan, first wash. Then, the big stems at the bottom of each gailan should be peeled before stir frying, then cut diagonally

1. Turn on the water to bring it to a boil
2. Add a teaspoon of the sea salt
3. To keep our vegetable really bright green. Just add all of the gailan all at once
4. Give it a good stir
5. When the leaves start to turn into a bright green drain it

1. Add 2 tablespoons of the organic soy sauce
2. Add 2 tablespoons of the vegetarian mushroom sauce
3. Mix that with the cornstarch paste

1. Add 2 tablespoons of olive oil to the stove
2. When it’s good and hot, we’re going to start add the ginger
3. Add the brown tvp
4. Adding just half of the sauce
5. Add the gailan
6. Add the rest of the sauce
7. Give it a good stir
8. Finish

1. Cook the samp and beans since it takes awhile, about 1–2 hours
2. Add the potatoes
3. Add a bit of soy sauce
4. Add a bit of pepper
5. Add salt
6. Close the pot a few more minutes

1. Add a bit of sunflower oil
2. Add the vegan sausage
3. Cook about 8–10 minutes
4. Switch the stove of
5. Take the fried vegan sausage to the plate
6. Warm up the gravy
7. Reduce the heat
8. Add a bit of water
   

1. After the samp is ready take the samp to the plate
2. Put the gravy to the plate
3. Ready to serve
   

1. Preheat a frying pan, add in a tablespoon of canola oil. Spread that around. Use medium heat.
2. Remove the package of the Soyrizo and put them on the pan, and let them brown.
3. Saute ½ of diced onion with 2 tablespoon of canola oil until they are translucent. Stir that around, add a pinch of salt and a pinch of black pepper.
4. Add in the diced celery, let it soften up. This may takes about 3-4 minutes.
5. Add in the green bell pepper, the red bell pepper.
6. Add in the black beans, the pinto beans, and the chili beans.
7. Add in 1 can of diced tomatoes, 1 small can of tomato sauce.
8. Add in 1 can of chopped green chilies and 1 can of tomato paste.
9. Add in 2 cups of vegetable broth, and stir them around.
10. Add in a teaspoon of salt, a teaspoon of black pepper, and 2 teaspoon of turbinado sugar.
11. Add in 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, 1 teaspoon of dried basil leaves, 1 teaspoon of ground cumin, 2 teaspoon of oregano leaves and 2 tablespoon of chili powder.
12. Add in the Soyrizo.
13. Stir around and let them cook for at least 40 minutes on low heat.
14. Stir it for every 5 minutes.
15. Once the mixture gets the right consistency, which is kind of thicker, then the chili con amor is ready to be served.
16. This chili can be served with some French fries, some chips, and also some vegan hot dogs.
17. Just pour the chili right on top of all that.
18. Add some minced onions or some shredded vegan cheese on top of it (optional).

1. Put into a mixer: the vanilla extract, the pumpkin purée, the vegan sour cream, and the organic cane sugar. Mix them up on low speed.
2. Meanwhile, combine the dry ingredients: the baking soda, salt and then put them into the mixture.
3. Turn the mixer off for a while.
4. Turn on the mixer again on slow speed while add in slowly the soy milk into the wet mixture.
5. When the dough is not sticking to the bowl anymore, add in the dried cranberries and the roasted almond.
6. Let it mix for a while until there isn’t any cranberries and almond left in the bottom of the bowl.
7. When the mixture has a nice consistency, not too wet nor too dry, turn off the mixer and take the mixture out.
8. Put some flour on the table so that the dough doesn’t stick to it.
9. Divide the dough in two equal portions.
10. Roll each portion of the dough into a rectangular shape log with 2 centimeter in height.
11. Prepare the baking pan by putting a parchment paper on the bottom and then spray a bit of cooking oil or vegetable oil on top of it.
12. Put the log onto the paper and make it even on every surface.
13. Put the biscotti into a 350 degrees Fahrenheit oven for 20-25 minutes or until it’s light brown.
14. After about 20-25 minutes, take the biscotti out of the oven and let it sit for 5.
15. Lift the log up by the paper and put them on the cooling rack for about 10-15 minutes.
16. After that, the logs are ready to be sliced into small pieces about 2 centimeters wide.
17. Put the pieces into the oven again for 7-10 minutes at 325 degrees Fahrenheit.
18. The purpose of the second baking is to dry out the biscotti without browning them too much.
19. After 10 minutes, take the biscotti out, flip them over, and bake the other side for about 5 minutes only.
20. Take the biscotti out and place it on the table for cooling.
21. To decorate the biscotti, use melted chocolate or powdered sugar.
22. Just dip in the biscotti into the melted chocolate or just paint on it using a spoon.
23. Let it cool and once the chocolate is hardened, it’s ready to eat.
24. The biscotti can be stored in an air-tight container at room temperature for about 2 weeks or placed it in the freezer for up to 6-8 weeks.
25. Just wrapped the biscotti in foil paper before place it in the freezer.

1. Put lentils in a pot to boil
2. Add a little salt
3. In the meantime, as the lentils are boiling we can prepare mushrooms and parsley. Slice it
4. Put the mushrooms on the stove and add a little bit of oil
5. The lentils are also nicely cooked then turn off the stove
6. While the mushrooms are frying, we can chop our parsley
7. Add the fresh chopped parsley to the filling
8. Mix and fry the mushrooms
9. After the mushrooms are done, then we add the lentils and parsley
10. Stir for a while so the water from the lentils evaporates, otherwise it will make the filling too soggy and it is much easier to make pierogies if the filling is dry
11. And now we will transfer our lentils with the mushrooms
12. Add parsley. Maybe even a lot of it. Just the chopped leaves
13. Add a little bit of salt
14. Add pepper
15. Our filling is ready now

1. Put some water to boil
2. Put very little salt into it
3. While it is getting ready, we will prepare the dough
4. Here we have the flour and first, we add 1 glass of water (if it’s not enough, then We can add a little bit more)
   
5. Add a tiny bit of salt to the dough
6. Add a bit of water for these crumbs to stick
7. When we get a nice consistency of dough, which is pliable and nice in our hands, then we can put it on the side
8. Cover it so it doesn’t dry up
9. The water is starting to boil and we can now prepare the pastry board
10. So that the dough does not get dry, we will only take a small piece and the rest we will cover
11. Now we roll it into a thin flat sheet
12. When our dough is already rolled out very thin, we can start cutting circlets out of it and stuff them with the filling
13. And in the meantime the water will boil. First we cut out circlets, which will be the base for each pierogi
14. Take each circlet, put a spoonful of the filling on it, fold it, and stick the edges together, forming a semicircle or crescent.
15. We can also make fancy frills so that our pierogies look more decorative
16. Do not put in too much filling so that it won’t spill out of the pierogi
17. After the water is already boiling, put the pierogies in. A few at a time, so they won’t stick together in the pot
18. We can cover the pot, but when the water starts bubbling more, we take the lid off or else the water will boil over
19. Once they have floated up, it is a sign we are going to drain them off
20. Pour a little oil on them, so they do not stick together
21. If somebody likes the dish this way, then this is already ready

1. Take a frying pan
2. Put a little oil in it
3. Fry some proteins
4. Poured some oil on the pierogies so that they don’t stick together
5. Add salt to taste
6. Stir and take care not to burn the soy mince
7. Take it off when it is slightly golden
8. Pour it on the pierogies
9. Sprinkle them with dill, so that it is even more beautiful and tasty
10. Ready to serve

1. Take 1 glass of soy drink. And bring it to boil in a pot
2. In the meantime, we mix another glass of soy drink with cornstarch and vanilla sugar
3. Mix it well in cold soy drink, so as not to leave any clumps
4. When the soy drink starts to boil, we pour in the cornstarch mixed with the cold soy drink
5. Stir it until it thickens
6. After the custard is thickening, then turn off the heat
7. The custard is ready
8. Leave it to cool down and we can put it into glasses or ceramic bowls
9. Dessert is ready

1. Put the flour in a medium size bowl.
2. Add 1 teaspoon of salt, and stir a little bit.
3. Add ¼ cup of oil, and stir well.
4. When the mixture starts to resemble a coarse sand, add ¼ cup of water.
5. If it is still dry, add the rest of the water.
6. The dough should be soft enough to form into a ball but dry enough not to stick to your hands.
7. Take 2 pieces of plastic wrap.
8. Slightly moisten the table underneath 1 of the pieces with water.
9. On top of this plastic wrap put the dough.
10. Push a little bit to flatten in down, make it get ready to be rolled.
11. On top of the dough, put the other plastic wrap.
12. Get the rolling pin and gently roll out your dough into a shape that is about 1 inch larger in diameter than your pie plate.
13. Remove the top layer of plastic wrap, and gently take the bottom layer, and then flip it into your pie pan.
14. Form the edge of the dough, if you have a long edge you can fold it in and make a nice contained circle.
15. Take a fork and poke holes about every 2 inches around the crust so that it doesn’t create air pockets when baking.
16. Preheat the oven to 400 degrees and put in the pie crust for about 12 minutes.
17. For filling, preheat the pan to medium high and add 2 tablespoon of oil.
18. Sauté the chopped leeks for 2-3 minutes until they start to become a little golden brown.
19. Add the chopped mushrooms. Let it cook for about 3-4 minutes.
20. Add in the fresh spinach. Stir it frequently so that it gets wilted on all sides.
21. Turn off the heat and remove the sautéed vegetables into a bowl.
22. Prepare the tofu filling in the food processor.
23. Add 14 ounce block of firm tofu, ½ cup of vegan milk, 2 tablespoons of nutritional yeast, ¼ teaspoon of Dijon mustard, ¼ teaspoon of nutmeg, 1 teaspoon of salt, 2 tablespoon of vegan parmesan, and a dash of cayenne pepper.
24. Put the lid of the food processor, and turn it on and blend until smooth.
25. Mix the tofu filling and the sautéed vegetables. This will be our quiche.
26. Take the pie crust out of the oven, add the quiche filling.
27. Put it back again in the oven at 400 degrees for 35-40 minutes.
28. Serve with fresh fruit and fresh juice.

1. Put the dates in the food processor.
2. Put in the lukuma powder and the fresh vanilla beans on top of the dates.
3. Blend them all up so they’ll become date paste, which are going to be the caramel.
4. Take a bit of the paste onto the teflex sheet or anything that won’t stick with the dates.
5. Keep wetting your hands every once and a while so that the paste don’t stick to your fingers.
6. Roll the paste into a little ball so that it will be easier to work with later.
7. Squish the ball a little bit with your fingers.
8. Take a pecan and then press them into the bottom of the paste. Place another 3 pecans into the bottom of the paste. This will be like the little legs of a turtle.
9. Put the “turtles” into the fridge for about an hour so that they can get a little bit more solid.
10. Meanwhile let’s make the raw chocolate.
11. Take the raw cacao butter.
12. Melt them. There are two ways: do it in a double boiler by putting hot water in a bowl underneath it and letting it melt, or just put it in the dehydrator.
13. Take the cacao powder, put it into a sifter, that way no chunks get in it. And just sift it through, so that it’s airy and light.
14. Mix the cacao powder and the melted butter.
15. Add in the agave syrup. Keep stirring and taste it. If you like sweet, add more agave, if you like it bitter add more cacao powder.
16. Take the “turtles” out of the fridge and put the raw chocolate on the top of the “turtles”.
17. Do it quick because the chocolate does get solid pretty quick.
18. Put the “turtles” back in the fridge again for about 15 minutes.
19. The raw vegan chocolate pecan turtles is ready to be served.