1. Open up the coconut
2. Pour the coconut juice into a container
3. Put this aside for a while
4. Cut the vegetables: radish, chayote, cucumber, and zucchini into round slices
5. Cut the avocado, 4 large tablespoonfuls of avocado
6. Add 2 large spoonfuls of coconut juice
7. Adding the minced mint and parsley
8. Add a very small amount of salt
9. Mix together well
10. Take 1 large spoonful and pour it over the vegetables
11. Now we only have to decorate
12. Put bell peppers and mini bell peppers, red japanese radish and radish
13. Put mango and round slices of carrots
14. As for how to decorate, use your own preference to make it pretty

1. Pour everything into the blender
2. Add the lemon
3. Add the tomatoes
4. Add the sun dried tomatoes,dates, oregano
5. Add a small amount of salt
6. Add the garlic
7. Turn on the blender
8. Add a little bit of the walnuts, about a ¼ of a cup
9. Pour onto the pasta
10. Use a grater and grate the brazil nuts then pour on top of the pasta
11. Lastly, decorate it with basil leaves and we are finished

1. Place the grapes that have been washed well into the blender and mix
2. Strain the grape juice and place the squeezed juice back into the blender
3. Then tear the vegetable leaves into pieces and place them in the blender
4. Put the inner, jelly-like part of aloe after the coating is removed
5. Add the bananas
6. Put in the parsley and mint
7. Turn on the blender one more time
8. Finished

1. Cut the tofu into 3 sections on the side, and also 3 sections on the top, and that will give us nine blocks of tofu.
2. Put the tofu in the plastic bag.
3. Add in the flour, the white sesame seeds, and also the black sesame seeds.
4. Add about 1 teaspoon of salt.
5. Close up the bag and shake it to get everything mixed and stuck to the tofu.
6. You may press down so that the sesame seeds adhere to the tofu.
7. Put the tofu into the deep fryer, and fry them for about 3 minutes or until they achieve a nice golden brown color.
8. Take it out of the deep fryer and dump it on some paper towels so that the oil can drain away.
9. There are a couple of ways to serve it:
10. Serve it with a dipping sauce, like some chutney; Skewer the tofu. Put them in a nice plate and then dip it in the chutney and eat it from the skewer.
11. Serve it over rice.
12. To prepare the cabbage salad, cut the baby cabbage in half.
13. Put the cabbage into a chopper..
14. Add in ¼ cup of balsamic vinegar, 2 teaspoons of mustard seeds, and 2 teaspoon of pumpkin seeds.
15. When they all finely chopped, add the raisins.
16. Mix them well.
17. Serve it as a good accompaniment to the sesame fried tofu.
18. Ready to be served.

Onion Pakoras
1 cup white flour
1 cup chick pea flour (gram flour)
1 teaspoon baking powder
1 teaspoon ground coriander
1 teaspoon cumin powder
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 pound sliced onion
Salt and pepper to taste
Oil for deep frying

Cucumber Raita Chutney
1 cucumber, grated
3 tablespoons soy yogurt, drained
½ teaspoon ground mustard powder
¼ teaspoon cumin powder
Green chilies
Salt and pepper to taste

Asparagus and Mushroom Tart

1 sheet puff pastry
2 handfuls dry beans
400 grams asparagus
400 grams mushrooms
200 grams vegan cheddar cheese, grated
1½ cups soy milk
1½ tablespoons vegan margarine
1½ tablespoons plain flour
Mustard to taste
Salt and pepper to taste
¼ teaspoon cayenne pepper (optional garnish)

1. Put 1 cup of chickpea flour
2. Put 1 cup of self-raising flour
3. Add a teaspoon of salt for taste
4. Add ½ a teaspoon of turmeric
5. Add a teaspoon of coriander powder
6. Add a teaspoon of cumin powder
7. Add a teaspoon of red chili powder
8. ½ a teaspoon of baking powder
9. Mix together
10. Put approximately 5–6 medium-sized onions, cutting lengthwise
11. Add the onions in all dry ingredients and mix well
12. Fry the onion pakora
13. Fry them each at least more than a minute, make sure it’s nice and golden brown

1. You need a medium-sized cucumber
2. Grate it
3. Squeeze out the extra excess water
4. Add ¼ teaspoon of salt
5. Add ¼ teaspoon of cumin powder
6. Add half a green chili
7. Add 3 tablespoons of vegan soy yogurt (i notice you’ve drained the yogurt on absorbent paper, because you need a nice and firm yogurt raita)
8. Mix well

1. Take a plate
2. Put the onion pakoras on the plate
3. Put the cucumber raita chutney
4. Ready to serve

1. Take a pan which already greased
2. The best way to put the pastry (puff pastry) on the tray is simply put the rolling pin under the pastry and roll it up. Lift it up and over into the pan and unroll it.
3. Fit it in nicely into the pan, make sure you get the pastry into the corners, make sure it’s even and flat, and pull it into the edge
4. And now, this excess pastry can be trimmed off. The way to trim the pastry is to lift it up, and simply angle the knife outwards, and slowly, gently, trim it
5. After you’ve done that, prick through the pastry so it doesn’t rise up into a bubble and spill out the filling you will be putting in there
6. Bake blind ; in other words, you cook the pastry without the filling so that when you put the filling in, it doesn’t go right through the pastry and the bottom doesn’t remain uncooked
7. Put some pre-cut greaseproof paper, and put some beans in there so that the weight of the beans prevent the pastry rising
8. Bake this pastry shell in a pre-heated oven at 220 degrees centigrade until it’s lightly golden brown

1. Boil the water
2. Boit the asparagus for approximately 10 minutes
3. After its cooked well, drain it
4. Two of the asparagus for decoration purposes
5. And the rest i’ll just cut them into half because they’re fairly small

1. In the meantime, fry the mushrooms
2. Use some of the margarine, approximately 1 tablespoon, into the frying pan
3. Let that melt
4. Add the sliced mushrooms
5. Just toss them around
6. Let the mushrooms fry for approximately 10 minutes, or at least the liquid from the mushrooms should disappear, and let them get slightly brown

1. Put 1½ tablespoons of margarine and melt it
2. Add 1½ tablespoons of flour
3. You’ll notice its now getting lighter, a lighter mixture, it’s beginning to separate more
4. After it’s beginning to turn red, add soy milk
5. Take the pan off the heat and just work the soy milk into the sauce
6. Just mixing to ensure that there aren’t any lumps in there
7. After you’ve added your soy milk in, about 3–4 minutes, once it reaches the boiling point again. You boil it for about, cook it for about 2 or 3 minutes
8. Reduce the heat and add in your seasoning
9. Add black pepper
10. Add salt
11. Add 100 grams of grated soy cheese
12. Add approximately ½ teaspoon full of mustard
13. Mix that in nicely
14. Add the mushrooms to the cheese sauce
15. Pop the cutted asparagus into the sauce
16. Mix them up lightly because since they’re soft they can be damaged quite easily

1. Check my pastry in the oven
2. Remove the greaseproof paper and the beans, set them on the side.
3. Put this pastry filling of the mushrooms and asparagus in a vegan cheese sauce into our pastry base
4. Decorate the pie with the asparagus which you have left over
5. If you wish you could put extra the remaining soy cheese
6. Sprinkle it over
7. If you wish, this is purely optional, you just give it further color by sprinkling some chili powder or cayenne pepper to give a more festive look to the dish
8. Pop that back into the oven just for about 5–10 minutes until the vegan cheese bubbles on top and gets slightly brown
9. Loosen it nicely and pop that onto a plate there
10. Ready to serve

1. Take 3 kg of cane sugar and boil it with 1 liter of water about 10 minutes
2. After it's cooked, then take it outside to cool
3. Put it on the water then spin it about 5 minutes (the reason we spin it, is so there’s more surface area and it will cool faster)
4. So slowly it will begin to congeal
5. After it’s cooled, then we start to stretch it
6. It’s changing. The color starts to change to amber color
7. Stretch it until become whiter and whiter
8. Repeatedly pulling for about 10 minutes
9. Cut the sugar candies become strips
10. Sprinkle peanut powder on top
11. Ready to serve

1. Take a sheet of spring roll wrapper
2. Put spring onion candy on it
3. Put one spoon of peanut candy
4. Put half a spoon of sesame powder
5. Sprinkle a little bit of cilantro
6. Wrap it up (roll it)
7. Cut it on the middle
8. Ready to serve

1. Put in 1 cup of softened soy butter into the mixer
2. Take 1 cup of vegan organic brown sugar
3. Take ½ a cup of vegan organic white sugar
4. Put this on medium high and let it whip for about a minute or two until it’s just
Really nice and creamy

5. Stop it in the middle and just scrape down the sides a little bit, just to make sure that you’re getting everything in the bottom of the bowl
6. After that’s mixed well, we are going to put in 1½ teaspoons organic vanilla
7. Put a vegan egg replacer and stir it together
8. After that’s mixed together put it on low and just drop it in.
9. Put 1 teaspoon of salt, 1 teaspoon of baking soda, and 1½ teaspoons of organic cinnamon
10. Put in 1½ cups of organic flours (put it on low and add it slowly so it doesn’t get all over the place)
11. Make sure that the flour is mixed well, but you don’t want to over mix it either
12. Put it on medium for just a few seconds
13. Put 1½ cups of organic oats (you can add up to 3 cups of oats in this recipe)
14. Put ½ a cup of raisin family (can add as many as you like)
15. Use a little scoopers to use them for the cookie dough
16. After fill up the tray, put it in a preheated 350 degree oven
17. Bake for about 8–10 minutes

1. Take 2 cups of vegan organic powdered sugar
2. Take 3 tablespoons of vegan soy butter
3. Take 2 tablespoons of non-hydrogenated shortening
4. Mix that together until it’s creamy
5. It can get a little clumpy. So take some soy milk and just slowly pour a little bit in until you get your desired texture. Start with a little bit because you can always add more later
6. Start with the blender, start it on low
7. Adding just a little more milk if it’s getting pretty thick
8. Put the blender on high

1. Take about half of buttercream icing and put it into another bowl
2. Put 1 tablespoon plus 2 teaspoons of cinnamon
3. Put 2 teaspoons of clove
4. Mix it on low for about a minute

1. Put the icing in the piping bag (you can use just a little baggy and cut the end off, or actually just spoon)
2. Put the spice on and leave a little room for the buttercream
3. Make sure you get it on the cookies because it will really tops it off well
4. Ready to serve

1. Peel the corn, use only the good part of the corn. Get the kernels of the cob.
2. Keep the corn husk to wrap the dish later.
3. Grind the kernel of the corn and then add in a little bit of soy milk, a pinch of salt to taste.
4. Mix it with 5 spoonfuls of oil.
5. The dough is ready.
6. Fill in the dough into the corn husk, do not over fill the husk, otherwise it can spill out.
7. Tie it up really tight.
8. Repeat until all the dough is finished.
9. Boil some water, and then put in the corn husk slowly into the boiling water.
10. The boiling time should be 30 minutes.
11. After 30 minutes, take the Ka’i Ku’a out of the water.
12. Open the husk completely and the Ka’i Ku’a is ready to be served.

1. Preheat the oven to 180 degrees celsius
2. Lightly grease the pan
3. Spread some soy spread on the sliced pan (bread)
4. Cut the bread in 1 inch slices
5. Place the bread in the pan
6. Put a layer of the raisins on top of the bread
7. Put another layer of bread over the raisins
8. Put the last of raisins over the layer of bread
9. Put the last layer of bread on top of the raisins

1. Put the sugar into a medium size bowl
2. Put cinnamon
3. Put nutmeg
4. Add 2 teaspoons of vanilla extract
5. Add 2 cups of soy milk
6. Whisk all our ingredients together for about 10 minutes until the mixture gets nice and fluffy and light, building from a low speed to a very high speed
7. Spread it nice and evenly over the bread
8. Use the fork to just press the bread down to make sure it’s nicely covered over with the liquid
9. Placed in the oven, bake it for 45 minutes
10. with a cake knife, cut out a square piece
11. Take some piece and put in the bowl
12. Add some custard
13. Finished

Directions (to make bread pudding):

1. Prepare 2 little bowls
2. Put on the kettle for our ½ pint of boiling water
3. Take the bowl and put the crystals in
4. Put a half pint of boiling water into the bowl
5. While you’re pouring in the boiling water, make sure you keep stirring until the Crystals are all dissolved
   
6. leave it to cool
7. Take up the bowls and put in tropical fruit into each bowl
8. Put sponge cake, and drop those in around, on top of your mixed fruit
9. After crystals are cool enough, pour in on top of this, directly in on top nearly filling the bowl
10. Fridge to cool for about 15 minutes

1. Putting on the gas at a low flame.
2. Put custard into the bowl
3. Keep stirring it all the time so it doesn’t burn
4. Mix the corn flour with the water (this is a thickener to thicken up the custard)
5. Pour in the mixed corn flour
6. Keep stirring so there’ll be no lumps untik it get thick
7. Turn off the gas
8. If you can make the figure 8 in the custard that’s just thick enough
9. Leave it to cool then put into the refigerator
10. Take the custard on top of bread pudding
11. Make it nice and flat on top
12. Put cream on top
13. Finished

1. Put in the vegan margarine in a bowl.
2. Add in the caster sugar.
3. Mix it until all the ingredients well combined.
4. Add in the cocoa powder, flour, cornstarch, and baking powder.
5. Mix them evenly.
6. Add in the instant coffee and a little bit of water. And mix it one more time.
7. Take some dough, and make it into a little bowl and roll them in the chocolate rice.
8. Repeat until all the dough is finished.
9. Put the ball into the oven for 45 minutes at 170 degrees Celsius.
10. After 45 minutes, take the ball out of the oven.
11. To serve, garnish it with pandan leaf.
12. Ready to be served.

Healthy, Wholesome Macrobiotic Meal: Lovely Lentil Soup
DIRECTIONS:

1. Soak the lentil the night before in 2 cups of water.
2. Boil the lentil in that soaking water for about 10 minutes.
3. After 10 minutes, put in the carrots and the celery.
4. Add another 4-6 cups of water into the pan.
5. Let it boil for another 15-20 minutes, and about halfway through add in the salt.
6. Meanwhile, sauté the mushroom and then add in the scallions. Sauté them for about 1 minute.
7. Add in the sautéd mushroom and scallion into the boiling pot. Mixed it well.
8. Add in the bay leaves, and around ¼ of the cumin, the turmeric, and lastly a pinch of salt. Mix it and let it simmer for a while.
9. Pour the soup into a bowl, and put 1 slice of fresh lemon on top.
10. Ready to be served.

Healthy, Wholesome Macrobiotic Meal: Vegan Teaser Caesar Salad
DIRECTIONS:

1. To make the croutons, take 3-4 slices of sourdough bread, cube them into ½ inches.
2. Put them in a bowl.
3. Add in the dried rosemary, the dried marjoram, the olive oil, the garlic powder, and the salt.
4. Preheat the oven to 325 Fahrenheit.
5. Meanwhile, mix all the ingredients with hand evenly.
6. Get a large baking sheet, and spread the bread cubes out to it evenly.
7. Put them in the oven for about 10 minutes, and 15 minutes for those who like crispy croutons. The croutons are ready.
8. To make the dressing, Put all the ingredients into the food processor, and mix it up until all blend evenly.
9. Tear the lettuce by hand, and put some croutons in the lettuce and pour some dressing on it, and toss it up by hand.
10. Ready to be served.

1. Soak the long rice in warm water for about 20 minutes until it is soften. Drained the water.
2. Cut the vegan chicken into thin slices and stripes.
3. Crush the ginger and garlic, and slice the round onions.
4. Slice the round onion vertically.
5. Heat up the pan, add the oil. Use medium heat.
6. When it’s hot, add in the garlic and ginger.
7. Saute the garlic and ginger until it’s slightly brown and the aroma comes out.
8. Add in round onion and stir fry a little bit.
9. Add in the vegan chicken, until it is a little bit brown.
10. Add in 4 cups of water.
11. Add in the salt, mushroom seasoning, and soy sauce.
12. Let the broth boiled.
13. Add in the long rice, mix it. Turn the stove down to simmer for about 5-10 minutes so that the long rice will absorb most of the broth and it will get nice and plump.
14. Pour the long rice into a bowl.
15. For garnish, chop about two stalks of green onion and sprinkle some on the long rice.
16. Ready to be served.