For all ingredients, please use organic versions if available
2 tomatoes
2 potatoes
1 can (400 grams) chickpeas, drained
1 can (400 grams) condensed tomato soup
½ cup coconut cream
1 medium onion, chopped
1–2 cloves garlic, minced
Handful of coriander leaves
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ginger powder
1 teaspoon cumin
Pinch of salt
2 tablespoons canola oil
Served with steamed rice




Directions

Directions (to preparing):

1. Peel the potatoes
2. Dicing them into 1 centimeter cubes
3. Put them in a pot
4. Add water (just enough to cover the potatoes)
5. Cook that for at least 2 minutes
6. After the potatoes are cooked we will drain them

Directions (to make curried chickpea and potato curry):

1. Turn on the stove
2. Add 2 tablespoons of canola oil
3. Once that’s heated up add the garlic
4. Add the onion
5. Stir that around for a few minutes until the onion’s brown
6. Turn the heat down a bit
7. Add the spices: curry powder, garam masala, ginger, cumin
8. Let that cook for a couple of minutes
9. Add tomato soup
10. Add the chickpeas
11. Add the coconut cream
12. Add the cooked potatoes
13. Stir this until it’s all mixed in well
14. If you want to make it more thick and creamy, you can add more coconut cream
15. If you want a stronger flavor, add more of the curry powder and garam masala, the ginger or the cumin
16. Turn the heat down
17. Simmer it for 5 minutes
18. Add salt to flavor
19. Add a handful of chopped coriander leaves
20. Ready to serve

Directions (to serving):

1. Placed a bowl of rice on a plate
2. Spread it out in a circle
3. Add cooked chickpea and potato curry
4. Garnish it with lemons and tomatoes and some mint leaves

(For all ingredients, please use organic versions if available)
Barbeque Sauce
1 cup ketchup
1 cup tomato sauce
½ cup vinegar
¼ cup molasses
2 teaspoon hickory
flavored liquid smoke
½ cup turbinado sugar
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
Pinch of cinnamon
1 tablespoon vegan butter

Sandwich Filling
2 cups texturized soy protein
1 tablespoon soy paste
2 teaspoons soy sauce
1 teaspoon vegetable broth powder
1 teaspoon mushroom seasoning
1 teaspoon turbinado sugar
1 tablespoon canola oil
Served on a toasted
sesame seed bun with
vegan butter spread,
vegan baked beans,
corn, and cole slaw.

Coleslaw:
4 cups shredded cabbage (½ large cabbage)
Carrots, julienned
½ cup Vegenaise (or any vegan mayonnaise)
½ cup soy milk
¼ cup sugar
1 tablespoon white vinegar
Juice of ½ lemon
Pinch of salt
Pepper to taste




Directions

1. To prepare the sandwich filling, first soak the TVP for about 3-4 hours, and then rinse it and then squeeze up all the remaining water. Do this step twice.
2. Heat up 1 tablespoon of canola oil on a medium high heat.
3. Add in the TVP, 1 tablespoon of soy paste, 2 teaspoons of soy sauce, 1 teaspoon of vegetable broth powder, 1 teaspoon of mushroom seasoning powder, 1 teaspoon of turbinado sugar, and half a teaspoon of freshly ground black pepper.
4. Stir those around until it has a nice, brown surface on each side. This will take at least 3-5 minutes.
5. When the color appears, turn off the heat and let it cool.
6. To prepare the BBQ sauce, add a cup of ketchup, add 1 cup of tomato sauce. Set the stove to medium to medium heat.
7. Add in ½ a cup of vinegar, ¼ a cup of molasses, 2 teaspoon of hickory flavored liquid smoke.
8. Add in ½ a cup of turbinado sugar, ½ a teaspoon of salt, ½ a teaspoon of freshly ground black pepper, ½ a teaspoon of paprika.
9. Add in ¼ teaspoon of chili powder, ¼ teaspoon of cayenne pepper.
10. Add in a pinch of cinnamon.
11. Stir all the ingredients together for at least 20-30 minutes to allow the sauce to thicken on its own.
12. When it is thick enough, let it cool and then put in a squirt bottle for easier use.
13. Add a tablespoon of vegan butter. Stir around.
14. Turn the heat down to low and just let that work on its own.
15. Meanwhile, when the TVP is cool, just look closely to it. There is a grain of each TVP, just pull along it, make really small strips. And just continue until all finish. The smaller the strips, the better.
16. Get a toasted bun and spread it evenly and lightly with vegan butter.
17. Grab about ¼ - ½ cup of filling and just throw it on top.
18. Squirt a little bit of BBQ sauce on top. Not too much because it is a very strong flavor.
19. Next, put in some homemade coleslaw.
20. Put the top layer of the sandwich.
21. The sandwich is ready, and for serving, just add a little bit to the side some vegetarian baked beans and some corns.
22. Ready to be served.

For all ingredients, please use organic versions if available
1 liter soy milk
100 grams grated coconut
4 tablespoons cornstarch
6 tablespoons demerara sugar
7–8 drops vanilla extract

Caramel Prune Sauce
Prunes
Sugar (to taste)
Water (enough to cover prunes)




Directions

1. Dissolve the cornstarch with a little soy milk in a pan.
2. Add the rest of the milk, the grated coconut, and the sugar in the pan.
3. Turn on the heat low.
4. Leave it on the heat for about 10-15 minutes to turn it into a porridge.
5. Keep stirring it.
6. When the mixture has turn into a good consistency, add in the vanilla extract.
7. Turn off the heat.
8. Put the mixture into another pan slowly, and then set it aside for about 20 minutes before taking it to the refrigerator.
9. Let the mixture set in the refrigerator for about 1 hour and 20 minutes to 1 hour and 40 minutes.
10. For topping, put prunes in a pan, fill it with water and added sugar to taste.
11. Let it boil for 30-40 minutes on low heat and keep stirring it until it gets the consistency.
12. Decorate the pudding with the topping.
13. Ready to be served.
    

Note: Caramel Prune Sauce can be replace with chocolate topping, or jelly.

For all ingredients, please use organic versions if available
2 cups green split peas
1 potato, peeled and chopped into ¼ inch dices
1 piece celery, chopped
1 carrot, chopped
1 medium onion, chopped
2 tablespoons olive oil
2 cups vegetable broth
4 cups water
1 teaspoon sea salt
Black pepper to taste
1 bay leaf or kombu seaweed (optional)
(Serve with salad and vegan buttered toast)




Directions

1. Add in 2 tablespoon of olive oil to the pan, let it heat for a while.
2. Add in the onion, stirr a little bit.
3. Add in the carrots, and then the celery.
4. Saute all this together until it starts to get soft for about 5 minutes.
5. Add in the potatoes, and stir around.
6. Add in the green split peas, and stir around.
7. Add in the vegetable broth and the water.
8. Let it boil over high heat, and once it starts to boil turn the heat down to a simmer and cover it.
9. Add the bay leaf.
10. Add 1 teaspoon of salt.
11. Add in the fresh ground black pepper.
12. Stir it all around, let it boil and cover it and reduce the heat to a simmer. Let it cook for about 1 hour.
13. Stir occasionally until the peas are soft and the soup is thick.
14. If you want to make it a little thinner, add some extra water.
15. Let it cook for another 15 minutes or half an hour.
16. Serve the soup with fresh organic salad and some whole grain vegan buttered toast.

(For all ingredients, please use organic versions if available)
500 grams vegan fillet
2 stalks torch ginger flower
50 grams Vietnamese coriander
2 teaspoons vegan prawn powder
2 teaspoons sea salt
1½ teaspoons mushroom seasoning
2 tablespoons sugar
1 tablespoons tamarind paste
500 milliliters water
Oil for sautéing

Blended ingredients:
20 dried chilies
4 shallots
3 cloves garlic
1 inch section of turmeric
1 inch section of ginger
2 stalks lemongrass


Directions

Directions (to preparing):

1. First, we must discard the hard part of the lemongrass. Then, cut into small pieces
2. Cut the shallots into small pieces
3. blend all ingredients (shallots, garlic, ginger, dried chili, Turmeric, lemongrass, and oil)
4. Wet ingredients should be at the bottom so that it can blend smoothly
5. cut the ginger flower ,Halve it Then, chopped finely (This is the main ingredient in our recipe)

Directions (to make ):

1. heat the wok
2. When it is hot enough, saute the blended ingredients
3. If there’s not enough oil, you may add some in
4. add a little water in the blender because there’s still a lot more left inside
5. sauté until it’s fragrant
6. add in the ginger flower
7. Keep sautéing briefly
8. add Laksa’s leaves
9. Add tamarind paste
10. add vegan prawn powder
11. add all the seasonings
12. add in water
13. Wait until it’s boiling, then add in the vegan fillet
14. Wait until the gravy is almost dried up, then we can dish out
15. Let them boil on medium heat
16. If you like it spicier, you can add more dried chili
17. Wait until it is thickened
18. turn off the heat
19. ready to serve

(For all ingredients, please use organic versions if available)

Conical Yellow Rice:
Washed rice
Sticky rice, soaked for two hours
Coconut milk
Bay leaves
Lemongrass
Lime juice
Salt
Turmeric
Water

Sweet Vegan Satay:
Dried textured vegetable protein
Crushed peanuts
Sweet soy sauce
Fried onions
Fried garlic
Salt
Pepper powder
Coriander powder
Kafir lime leaves
Water

Satay Marinade
Sweet soy sauce
Cooking oil
Water
Coriander powder
Pepper powder

Mashed Potato Fritters:
Potato
Fried onions
Fried garlic
Celery leaves
Sugar
Pepper powder
Salt
Nutmeg
Cornstarch
Rice flour

Coconut Vegetables:
Squash
String beans
Carrot
Spinach
Bean sprouts
Cucumber
Grated coconut
Garlic
Onion
Palm sugar
Kafir lime leaves
Lesser galangal
Red chili peppers
Salt


Directions
Conical Yellow Rice:

1. Put the washed rice and the sticky rice that has been soaked into the rice cooker.
2. Boil the coconut milk and its spices: lemongrass, bay leaves, salt, and turmeric.
3. After the coconut milk boiled, pour them into the rice cooker.
4. Add in the extracted lime juice.
5. Add in enough water according to the rice cooker.
6. Let the rice cooked.
7. When the rice is cooked, cast them into a cone shape.
8. Place in on a big and flat plate.

Sweet Vegan Satay:

1. Soak the dehydrated textured vegetable protein until it’s expanded.
2. Squeeze out the water and halve it.
3. Put all the spices in a pan: crushed peanuts, sweet soy sauce, fried onions, fried garlic, salt, pepper powder, coriander powder, lime leaves, and enough water.
4. Add in the textured protein.
5. Put the pan on the stove.
6. Stir until the water is evaporated and absorbed.
7. Take the textured protein out and put it aside and let it cool.
8. Skewer the satay.
9. Prepare the satay marinade by mixing the sweet soy sauce, cooking oil, water, coriander powder, pepper powder. Stir it well.
10. Dip in the satay into the satay marinade until it spread evenly.
11. Roast the satay until they’re dried out.
12. The the satay spread a nice fragrant, then it is ready.

Mashed Potato Fritters:

1. Peeled the potatoes, steamed them, and then mashed them.
2. Mixed all the ingredients together: the fried onions, fried garlic, celery leaves, sugar, pepper powder, salt, nutmeg, and corn starch.
3. Stir all the ingredients until they’re combined evenly.
4. Make the dough into round forms.
5. Cover it with rice flour, then it’s ready for frying.
6. Fry the mixed potatoes until they are golden brown on both sides.
7. Take them out, drained the oil.

Coconut Vegetables:

1. Steamed the squash, string beans, carrots, spinach, and bean sprouts.
2. Washed and sliced the cucumber.
3. Steamed the grated coconut.
4. Combine and grind all the spices until they are softened: garlic, onions, palm sugar, kafir lime leaves, lesser galangal, red chili peppers, and salt.
5. Sauté the softened spices until they’re fragrant.
6. Add in the coconut.
7. Stir and mix them well.
8. Turn off the stove and let it cool.
9. Once the seasoning has cooled, pour in the vegetables.
10. Stir them well until they are evenly coated.
11. The coconut vegetables is ready.

For presentation: Arrange the sweet vegan satay, the mashed potato fritters, and the coconut vegetables around the conical yellow rice.

(For all ingredients, please use organic versions if available)
Gundruk and Soybean Curry
Onions
Tomato
Green garlic
Gundruk (fermented
sun-dried leafy vegetables)
Soybean
Salt
Ground cumin seed
Turmeric powder
Oil
Green chili

Dhedo
Maize flour
Water





Directions
Gundruk and Soybean Curry:

1. Heat the pan and add 1 spoonful of oil some oil.
2. Add some soybean.
3. Cook the soybean well so that it will be easy to digest. When the soybean is pop, then it is ready. Put it on a bowl.
4. Put a pot on the stove, add some oil.
5. Fry the onion.
6. Add the green chili, green garlic, tomatoes, small amounts of turmeric powder, and 1 spoonful of cumin powder.
7. Add some salt according to taste.
8. Add in the gundruk.
9. Add a little flour to make the soup thick.
10. Add some water.
11. Mixed it well.
12. Add in the fried soybean.
13. Let it boil for a while.
14. Ready to be served.

Dhedo:

1. Boil the water.
2. When it’s boil, add a little flour to it,
3. Stir it continuously so that the flour won’t stick.
4. Let it steam for a while.
5. It might take almost 10 minutes to cook.
6. Keep the heat low, and stir it again.
7. Keep on stirring.
8. Ready to be served.

Serve the gundruk with the dhedo.

(For all ingredients, please use organic versions if available)
Corn Flour Vegetable Dumplings
300 grams corn flour
1 cup fermented wheat flour
500 grams radish leaves
200 grams tofu
1 teaspoon minced ginger
3 teaspoons sesame oil
½ teaspoon salt
200 milliliters water

Corn Porridge
200 grams corn powder
50 grams sweet potato
50 grams pumpkin
1½ liters water

Pickled Vegetables
100 grams radish
100 grams carrots
2 teaspoons vinegar
½ teaspoon salt










Directions

Corn Flour Vegetable Dumplings:

1. Mix some water and leaven.
2. Add the corn flour. Mix it.
3. Cover it and leave it for 15 minutes.
4. To prepare the filling of the dumplings, cut the radish leaves.
5. Chop the radish leaves really fine and put them in a bowl.
6. Cut the tofu into small fine pieces.
7. Add the tofu to the vegetables.
8. Add some minced ginger.
9. Sprinkle some wild pepper powder, and then some salt and sesame oil.
10. Mix them up and let it for a while to allow it absorbs the seasoning.
11. After 15 minutes, the dough is ready.
12. Knead the dough until it’s neither too soft, nor too hard.
13. Preheat the pan.
14. Meanwhile, use both hands to push the dough toward the center.
15. Add as much filling as we can so that it tastes better.
16. Cover the filling with the dough.
17. Add some boiled water into the pan. Add it to cover half of the dumplings.
18. Put the filled dough into the pan and let it cook for 15 minutes.
19. When the water dried up, the dough will become brown.
20. The vegetable dumplings are crispy outside and tender inside.
21. Ready to be served.

Corn Porridge:

1. Cut the sweet potatoes and the pumpkin.
2. Boil the water.
3. Add the diced sweet potato and the pumpkin, one at a time.
4. Stew these 3 ingredients together.
5. After the sweet potato and the pumpkin are softened, add the corn flour.
6. But first, mix the corn flour with cold water so it won’t lump.
7. Slowly pour the mixture into the soup, turn up the heat and let it cook.
8. Stir it once a while so that it won’t burn at the bottom of the pot.
9. Ready to be served.

Pickled Vegetables:

1. Cut the radish and the carrot into strips, and season them with some salt and vinegar.
2. Ready to be served.

(For all ingredients, please use organic versions if available)
Oat Croquettes
300 grams oats
100 grams raw sunflower seeds
1 onion, finely chopped
Ground cumin
Salt
Ground black pepper
Olive oil (to oil baking pan)
200 milliliters hot water



Tomatoes with Nut Pâté
3 tomatoes, sliced slices
200 grams raw cashews
Lemon juice
Juice from ½ lemon
Salt
2–3 tablespoons olive oil
2–3 tablespoons water
Parsley (optional garnish)
Olives (optional garnish)




Directions
Oat Croquettes

1. In a bowl, combine the oats, the raw sunflower seeds, the onion, the cumin, the black pepper and salt to taste.
2. Stir the ingredients until we have a homogenous mixture.
3. Add the hot water. Pour just a little at the beginning and then more.
4. Knead the dough with hands to create a texture so that it can be shape easily.
5. Oil the baking dish with olive oil. Spread it evenly with our fingers.
6. Wet your hands with water and start shaping the croquettes into any shape you like. Not too thick so that it can be baked well.
7. Put the croquettes in the baking dish.
8. Heat the oven to 250 degrees Celsius.
9. Put the baking pan in the middle of the oven, and bake it for about 20 minutes.
10. After 20 minutes, take out the croquette, and ready to be served.

Tomatoes with Nut Pâté

1. Use a food processor to grind the nuts well.
2. Add some lemon juice, a couple of pinches of salt and olive oil.
3. Put some water and start stirring.
4. Put the mixed nut pâté on the tomatoes.
5. Decorate the pâté with some parsley or olives.
6. Ready to be served.

(For all ingredients, please use organic versions if available)
3 shaggy mane mushrooms (sliced)
5 shiitake mushroom
3 stalks leek
Thumb-size piece of ginger
1 red chili pepper
3 tablespoons plant-based oil
½ teaspoon sugar
1 tablespoon mushroom seasoning
4 teaspoons soy sauce
3 teaspoons black soy sauce
2 teaspoons sesame oil
1 pinch salt
1 tablespoon starch
1 pinch pepper
1 cup water




Directions
Directions (to preparing):

1. Cut the top off shaggy mane mushroom put it aside first
2. Cut bottom of the mushroom into slices (the thinner the better)
3. Use hot water to soak
4. Cut the spring onion not too thick or thin
5. Cut chili slices
6. Cut mushroom top (slice it thinner)

Directions (to fry the spring onion):

1. Start the fire
2. Put in some oil
3. Add the spring onion (the fire here is slower)
4. Fry until slightly burnt
5. Drain out the oil
6. Put a little ginger on the plate
7. Fry it slightly
8. Put the mushroom
9. Fry for a while
10. Put in 2 spoonfuls of soy sauce
11. Add 1 spoonful mushroom seasoning
12. Add 2 teaspoons sesame oil
13. Fry it for a while
14. Put in fried spring onion
15. Add in the shaggy mane mushroom which has been soaked in hot water
16. Lower the fire
17. Add 1 teaspoon of dark soy sauce
18. Pour in 1 cup water and let it simmer
19. Add ½ teaspoon sugar
20. Mixed the starch with a little water and put in to make it smooth
21. Put some red chili to make the dish look brighter
22. Switch it off
23. Seady to serve