Steamed Sponge Cake
1,200 grams short grain rice (Japonica)
1 cup flour
1 package rapid rise baking powder (including two small packages)
1 liter water
1½ cups sugar

Full-of-Joy
10 wonton wrappers
Some corn kernels
Some pineapple
Some sweet yam
Cashew nuts
Carrots,
Shiitake mushroom
1 small apple
10 lettuce leaves
Vegan mayonnaise
Salt
Vegetable seasoning
Vegan shredded protein

Peaceful Chestnut
10 chestnuts
600 grams oyster mushroom tops
200 grams vegan ham
20 grams vegan meat patty
Red pepper,
yellow pepper,
and green pepper
3 tablespoons sesame oil
Ginger
3 tablespoons vegan satay barbeque sauce
Chinese cedar sauce (Toona Sinensis Pasta sauce)
3 tablespoons soy sauce
3 tablespoons non-alcoholic mirin
1 teaspoon vegetable seasoning
White pepper


Directions
Steamed Sponge Cake:

1. Blend 1 packed of baking powder with 1.200 grams of short grain rice.
2. Soak the rice in water for 3 hours. After that, put half of the rice in a blender, add in 500 ml of water. Put on the lid, and blend it for about 2 minutes. Pour the blended rice in a pot. Then repeat for the half remaining rice.
3. Add the sugar to get it dissolved.
4. Sift the flour first, and then add the flour, and stir a little bit.
5. After the batter is rising, spoon it into the bowl. Fill it to 90% full, so that when it expands, it will split on the top and it will look pretty.
6. Put the steamer on the stove. Use high heat and let it boil.
7. When the water in the steamer boiled, put in the bowls and let the batter steamed for about 20 minutes. Keep using the high heat while steaming.
8. After 20 minutes, take the cake out, and ready to be served.

Full-of-Joy:

1. Soaked the mushrooms for a while until it is softened. Stir-fry the mushrooms with some oil. When the aroma has come out, turn off the heat.
2. Add some salt, some white pepper powder.
3. Stir and mix it well.
4. Peel and cut the sweet yam and the carrots. Cut them into little pieces, soaked them briefly (to retain their bright color) and then steam them.
5. Pour them in.
6. Next, peel the pineapple and the apple, cut into pieces, pour them in.
7. Pour in the corn kernels.
8. Mix them well, and put in onto a plate.
9. Next, take the wonton wrappers. Trim them into circular shape.
10. Heat some oil, and when the oil is hot enough put the wonton wrappers in for the deep-fry.
11. Since the wonton wrappers is flat, press it lightly with a soup spoon to form a concave shape.
12. Just fry briefly until slightly brown.
13. Take it out, and drain the oil.
14. Arrange the wonton wrappers one by one.
15. Put the lettuce on the bottom of the wonton wrappers.
16. Put in the mixed vegetables on the lettuce.
17. Add some cashew nuts on top.
18. Add some vegan mayonnaise on top.
19. Ready to be served.

Peaceful Chestnut:

1. Peel the shell of the fresh chestnuts and steam them.
2. Cut the bell peppers.
3. Fry the vegan meat and vegan ham until they are golden brown. Take it out and set it aside.
4. Fry the oyster mushroom for a while until they become crispy. Take it out and set it aside.
5. Fry the bell peppers. Take it out and set it aside.
6. Stir fry some ginger until the flavor comes out. Use low heat.
7. Add the vegan barbeque sauce, the soy sauce, and the Chinese cedar sauce.
8. Put in chestnuts, the vegan meat, the vegan ham, and the oyster mushroom.
9. Stir them for a while.
10. Add some water so it will be absorbed.
11. Add in the bell peppers.
12. If needed, you can add a little bit salt just to taste.
13. Ready to be served.

(For all ingredients, please use organic versions if available)
Ddeokguk (Rice Cake Soup)
400 grams rice cake
1/5 radish
5 shiitake mushrooms
Dried kelp
1 liter water,
40 grams seasoned mushroom stems
2 tablespoons soy sauce
1 teaspoon salt
2–3 pieces seaweed
1 tablespoon starch
1 gardenia seed
Pine nuts

Yakgwa (Sweet Confection)
850 grams flour
1½ cups water
1 teaspoon yeast
1 cup sugar
1 teaspoon salt
½ cup starch syrup
Grape seed oil
2 raw chestnuts
Directions
Ddeokguk (Rice Cake Soup):

1. To make rice cake, mix well the rice flour with water and a pinch of salt.
2. Put the rice dough into a steamer, after it is steamed, make it into long stick shaped rice cake.
3. Cut the long stick rice cake into small sections, gather them and put it into baskets to store.
4. When the rice cake is ready, slice it into calabash rice cake. Carve it carefully into a snowman shape.
5. For the rice cake soup, put the radish into the pot.
6. Add in the shittake mushrooms.
7. Put in the dried kelp.
8. Boil them.
9. Meanwhile, prepare some garnish.
10. Roast the seaweed on the hot pan, and cut it into pieces.
11. Mixed the starch with the gardenia seed water. Mixed them well.
12. Drop the mixture in the pan. Spread it evenly.
13. When it’s cooked, roll it up and slice it thinly. This will be the yellow fritters.
14. Next, cut the seasoned mushroom stems into thin strips.
15. Put the calabash rice cakes into the boiling veggie broth. Add the seasoned mushroom stems too.
16. Add in the soy sauce, and then some pinches of salt. Stir it well.
17. The rice cake soup is ready now.
18. For garnish, put the black seaweed and yellow fritters on top. Put some pine nuts too.
19. Ready to be served.

Yakgwa (Sweet Confection):

1. Add yeast to the lukewarm water. Add in sugar and salt.
2. Stir well until completely dissolved.
3. Mix it well with flour.
4. Cover it with a wrapping cloth.
5. Leave it for a night.
6. After a night, the dough will look totally different. It means it is ready.
7. Sprinkle some flour on the board, and then roll out the dough on the board.
8. Put a little bit of flour on the small piece of dough too.
9. Roll it gently with a round wooden rolling pin.
10. Put the mould on your palm and put a piece of dough on it, press the mould.
11. Dip it into hot oil and fry. This will be the yakgwa.
12. Boil the starch syrup and dip the yakgwa in.
13. Put raw chestnut slices on top before serving.
14. Ready to be served.

Auspice for the Tiger Year
1 block tofu
100 grams shiitake mushrooms
10 grams green and red bell peppers, shredded
Goji berries
2 grams thinly shredded ginger
Marinade:
200 grams water
2 tablespoons soy sauce
2 teaspoons salt
1 teaspoon sugar
Seasoning sauce:
3 cups water
½ teaspoon salt
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon vegan seasoning
1 tablespoon starch
1 teaspoon sesame oil


Bestowed Five Blessings Soup
Pumpkin
Wild herbs
Yam
Carrots
Edible fungus
1 teaspoon salt
1 tablespoon vegan seasoning
4 teaspoons starch
Sesame oil
Chinese goji berries


Perfect and Beautiful
Cabbage, shredded
Yellow peppers, shredded Carrots,
White radishes, shredded.
Bean curd sheets, sliced




Directions
Directions (to make the tofu ):

1. Heat the oil until it is very hot
2. Put the tofu in
3. When the tofu turns golden brown on both sides, take it out
4. Boil 200 grams of water
5. Put the fried tofu in 200 grams of water
6. Add 2 tablespoons of soy sauce
7. Add 2 teaspoons of salt
8. Add 1 teaspoon of sugar
9. Let it marinate for 10 minutes
10. Slice the marinated tofu into 2 centimeter thick pieces
11. Cut the shiitake mushroom in half then slice it as well
12. The mushrooms and tofu are now ready to be placed onto the plate: (1 slice of tofu, followed by 1 piece of mushroom, put 1 piece of mushroom in between of 2 pieces of tofu)
13. After the tofu and mushrooms are properly arranged put them inside a steamer for 20 minutes
14. After 20 minutes has passed, the steamed tofu is ready put some shredded gingers and peppers on top
15. Pour the seasoning sauce
16. Ready to serve

Directions (to make the seasoning sauce):

1. Turn on another stove
2. Put 3 cups of water
3. Add ½ teaspoon of salt
4. Add 2 teaspoons of soy sauce
5. Add 1 teaspoon of sugar
6. Add 1 teaspoon of vegan seasoning
7. Add 1 teaspoons of starch (dissolve these in the water) and pour the starch slowly)
8. Turn down the heat
9. Add 1 teaspoon seasoning sauce of sesame oil

“Bestowed Five Blessings Soup”

Directions (to preparing):

1. Dice the white colored yam
2. Dice the green colored wild herbs
3. Dice the red carrot
4. Chopping the black fungus
5. Cut the pumpkin to smaller pieces
6. Put all on the plate

Directions (to make thin soup):

1. Steamed the pumpkin and the carrots first
2. Turn on the stove to boil the water and put the cover on
3. After water is boiling put all the ingredients into the water
4. Let them boil for 3 minutes
5. Add 1 teaspoon of salt, 1 tablespoon of vegan seasoning, 4 teaspoons of starch than dissolve these in the water) than slowly pour it into the pot
6. Sprinkle some sesame oil
7. Sprinkle some chinese goji berries.
8. “five colored nutritious soup” is done

“Perfect and Beautiful.”

Directions (to make a raw food dish):

1. Shred the chinese cabbage
2. Shred some yellow peppers
3. Shred carrot
4. Shred white radishes
5. Put all of them in a plate
6. Lastly, we add some sliced bean curd sheet
7. Ready to serve

(For all ingredients, please use organic versions if available)
Fragrant Auspicious Delight
200 grams mushroom stalks (soaked, dried, finely blended)
100 grams vegan roasted meat (char xiu) finely blended
20 grams sugar
60 milliliters water
½ teaspoon vegan seasoning
1 tablespoon wheat Flour

Happy Vegan Burger
150 grams mushroom stalks (soaked, dried, finely blended)
150 grams vegan soy chicken (finely blended）
50 milliliters water
4 tablespoons wheat flour
Salt
Chinese 5-spices powder
Ground pepper
Vegan seasoning
1 cucumber (sliced)
1 tomato (sliced)
Fresh lettuce leaves
Vegan bread buns




Directions

Directions (to preparing):

1. Soaked chinese mushrooms for 24 hours then drained dry
2. Blend mushrooms stalks until they’re fine
3. Slice vegan grilled meat, blend until fine

Directions (to make fragrant auspicious):

1. Pour in the blended mushroom stalks
2. Add in 1 leveled tablespoon of plain flour
3. Add ½ teaspoon of vegan seasoning
4. Blend and mix well together
5. Add in the minced vegan grilled meat
6. Mix well
7. After mixing well, knead them and roll out into thin pieces
8. First roll them into balls
9. Roll them out into flat pieces into square or rectangular pieces
10. Heat up the pan over high heat first
11. Add in the cooking oil
12. After hot enough place the rolled pieces carefully into the pan
13. Fry over medium heat
14. We can check on the texture; fry until it’s not too soft, kind of turning hard, and turn golden brown (before they are cooked, do not turn them over, otherwise they will break apart)
15. After cooked well put on the plate

Directions (to make sauce):

1. Pour in the water
2. Add in the 20 grams of sugar
3. Cook them into a sweet sauce over a low heat
4. Cook until it thickens
5. Cook until the sugar dissolve then bring to a slow boil
6. After boiling, that will become the sauce.
7. Use medium heat
8. Add in the fried fragrant delight
9. Mix them well until the sauce is dry
10. During the cooking process you can use higher heat to cook to get the “burnt” effect for a better taste
11. We can now use it for a sandwich with bread
12. After cooked well arrange them all on a nice platter (you can also use veggies and fruits to decorate the dish)

Directions (to make happy burger):

1. Soak mushroom stalks in water for at least 24 hours. After which, drain them dry, and blend them finely in a blender
   
2. Soak vegan chicken nuggets in water until they soften, drain them dry as well, and blend them fine
3. Pour in the water
4. Add 4 tablespoons plain flour
5. Mix them up well
6. After mixing them well, add a pinch of salt
7. Add chinese 5-spices powder
8. For a very light marinade, add a bit of ground pepper
9. Add some vegan seasoning
10. Mixing them together
11. Add in the blended vegan chicken nuggets
12. Add the minced mushroom stalks
13. Make sure it’s all mixed well
14. Roll them up into balls
15. Roll them up into burger shapes
16. Then steam them in a steamer until the water boils, for about 15 minutes
17. After that fry them in a wok (you don’t need too much oil, as long as the wok is evenly spread with oil)
18. Once the oil is hot, we can put them in for frying
19. Until you can smell the nice aroma, they are ready when they look crispy
20. You can serve them now

Directions (serving):

1. Slice vegan bread buns
2. Put 2 slices of cucumber
3. Put a slice of tomato
4. Put a fresh lettuce leaf
5. Put a patty
6. Happy burger ready to serve

(For all ingredients, please use organic versions if available)
Vegan Roast
Skin
Beancurd sheet
Food coloring
Lean Protein
100 grams textured vegetable protein
50 grams cornstarch
1 teaspoon ground black pepper
1 teaspoon salt
2 teaspoons seasoning powder
2 teaspoons 5-spice powder
2 tablespoons sautéed onions and garlic

Faux Fatty Meat
50 grams cornstarch
50 grams tapioca starch
100 grams coconut milk
150 grams water
2 teaspoons sugar
1 teaspoon salt

Braised Vegan Roast
(Made similar to the Vegan Roast but
without 5-spice powder and food coloring)
½ kilograms Vegan Roast, already fried
300 grams coconut water
2 tablespoons seasoning powder
2 tablespoons vegan fish sauce
2 tablespoons sugar
1 teaspoon salt
2 teaspoons tapioca starch
2 tablespoons sautéed onions and garlic
1 teaspoon ground black pepper
1 teaspoon annatto seed oil







Directions

To make the Vegan Roast :

1. To make the Vegan Roast, firstly prepare the lean protein.
2. Put all the spices of lean protein in a bowl: the cornstarch, the salt, the vegan seasoning powder, the ground pepper, the 5 spice powder, the sautéed onion garlic.
3. Use your hand to mix them well.
4. After mixing, set the vegan protein aside.
5. To prepare the faux fatty meat, take a pot, pour in the water.
6. Put in the tapioca starch, the cornstarch, the coconut milk, the salt, and sugar.
7. Use a ladle to stir the mixture evenly until all dissolved.
8. After the ingredients are mixed well, place a pot on the stove and heat it up on a low flame so that when the mixture condensed, it won’t get burnt.
9. Stir the mixture continuously so that the paste doesn’t get lumpy.
10. Keep stirring it continuously until the paste has thickened. Once it has thickened, remove it immediately from the stove.
11. Once we notice that the paste is half cooked, then it’s ready. Don’t let it get too cooked otherwise it won’t be so tasty.
12. Place a thin cloth on a mould. Put on it the bean curd sheet to make the skin. Spread it out evenly. Put the folded portion of the bean curd on top.
13. Spread the faux fatty meat portion onto the layer of the skin. Spread it out evenly. In order the spoon not sticking to the paste, dip the spoon in water before spread out the layer.
14. Next, add on the layer of the lean meat. Use your hand to spread it out evenly on the layer of the faux fatty meat, and then use your hands to press it down tightly.
15. After pressing down tightly, wrap it with the spare cloth. While wrapping it, also press it down very firmly.
16. Take the vegan mean out of the mould.
17. Fasten the vegan meat tightly with the string. You can use bamboo ties or any other cloth strings.
18. Fasten it into 8 or 10 sections, and then turn it over.
19. Prepare the steamer, add in the water, and place it on the stove.
20. Put the vegan meat into the steamer with the lean meat on top, the faux fatty meat below.
21. Steam it for 30 minutes.
22. After 30 minutes, undo the strings and the cloth, and let it cool down for a while.
23. Use a sponge, soak it into the food coloring, and brush it on the skin layer evenly so it will look nice.
24. Use a sharp knife to cut the vegan meat into small pieces, and then fry them.
25. Use enough oil to fry so that the oil will cover half of the vegan mean slices.
26. Let the oil come to a complete boil, after that turn the flame down, and put it the vegan meat and fry it on a very low flame.
27. After frying, the vegan meat is ready to be served. This can be served with bread and rice.

To make the Braised Vegan Roast:

1. Prepare a plate of vegan roast. This was made in the same way above, except not using food coloring and the 5-spice powder.
2. Add the ingredients into a pot: 300 gram of coconut water, the vegan seasoning powder, the vegan fish sauce, sugar, salt, and tapioca starch.
3. Stir everything evenly so the ingredients dissolve together.
4. Put the pot on the stove.
5. Keep stirring until the mixture boils for 1 or 2 minutes or so.
6. When the mixture has come to a boil, add in the vegan meat.
7. Stir again for a few times only.
8. Add 2 tablespoons sautéed onions and garlic, 1 teaspoon of ground pepper, and 1 tablespoon annatto seed oil.
9. Stir once or twice, and it is ready to be served

Note: To make annatto seed oil, heat up some cooking oil in a pan. Heat it up on the stove, then add in the annatto seed. It will then have the red annatto color.

(For all ingredients, please use organic versions if available)
Vegan Barbeque Chicken
½ onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
1 or more vegan chicken patties, enough for 4 people
2 tablespoons olive oil
½ cup or more of your favorite BBQ sauce



Valentine Chocolate Sundae Cups with Homemade Berry Sauce
Small balloons
Chocolate chips for melting
Wax paper
¼ cup strawberries, sliced
¼ raspberries
¼ cup currants (optional)
2 tablespoons water
⅓ cup vegan sugar
Vegan ice cream



Valentine Mini Chocolate Cake Hearts with Buttercream Icing
Soy butter, to grease pans
1 cup soy milk +
1 teaspoon vinegar (to make mock buttermilk)
1¾ cups all-purpose flour, plus more for pans
2 cups vegan sugar
¾ cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
½ cup vegetable oil
Egg replacer equivalent of 3 eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee (can be decaf)
Buttercream Icing:
1 cup soy butter, chilled
2 cups sifted vegan powdered sugar




Directions

“Valentine’s Day Sweets and Eats with Truth on Earth”

Directions (to make vegan barbeque chicken ):

1. Put half of an onion sautéing in the pan
2. Cutting up some red peppers and yellow peppers
3. Add the peppers to the onions and just sauté that for a little bit
4. Add the vegan chicken
5. Let it browned up for a little bit
6. Turn flame on fairly high
7. Stir it around
8. When it’s starting to look a little dry, so add a little bit of vegan soy butter
9. Add barbeque sauce
10. Shut off the heat
11. Stir that
12. Serve it up (you can eat this meal with a salad and with rice)

Directions (to make chocolate cups):

1. Melt chocolate in the microwave about 15 seconds and stir it
2. Take a very small inflatable balloon
3. Dipped it in the chocolate
4. Put in the freezer for about an hour
5. After that have been freezing, take a knife, pop it

Directions (to make berry sauce):

1. Put vegan organic sugar and few tablespoons of water into the pan
2. Let that simmer a few minutes until all the sugar has dissolved
3. It’s important to keep stirring it as well
4. Keep that on low for a few minutes
5. Than turn on high for just a few seconds until boil
6. After all of the sugar has dissolved, shut it off
7. Put all of berries in (raspberries, currents and strawberries)
8. Stir for a while
9. It’s done

Directions (to make chocolate cups with vanilla ice cream and berry sauce):

1. Put chocolate cups in our plate dishes
2. Scooping the vegan vanilla ice cream out into the chocolate cups
3. Take a little bit of each berries on the vegan ice cream
4. Put little mint for decoration
5. Ready to eat

“Vegan Chocolate Cake with Buttercream Icing”

Directions (to make dry ingredients):

1. Take 1 teaspoon of vinegar into a cup of soy milk (to thickens up the milk)
2. Sift organic flour (that makes sure that everything gets combined really well. And there’s no lumps or lumps or anything in there)
3. Sift raw cocoa powder
4. Put salt, baking soda and baking powder going to dump that right in the bowl
5. Put organic vegan sugar
6. Mix that and make it all combined really well

Directions (to make wet ingredients):

1. Put oil into the measuring cup
2. Put the ener-g egg replacer (equivalent of 3 eggs)
3. Put in about a teaspoon and a half organic vanilla
4. Put vegan buttermilk
5. Give it a quick mix

Directions (to make vegan chocolate cake):

1. Using electric mixer
2. Put in dry ingredients
3. Put in all of wet ingredients slowly on low speed
4. Put in hot fresh brewed coffee
5. Let that mix for about a minute (don’t over mix it)
6. Turn off the electric mixer
7. Scrape a little bit off the sides
8. Give it one quick mix
9. Fill the little heart-shaped silicone pans (about half way)
10. Bake for about 10 minutes at 350 degree oven

Directions (to make a buttercream icing):

1. Put soy butter in the electric mixer
2. Let it whip on high for about 3 minutes
3. About halfway through, stop it and scrape the bowl to get everything up from the bottom
4. Put on high again
5. When it changes colors and it almost starts to look white it’s ready for this
6. On low speed, add powdered sugar
7. Gradually make it faster
8. Whip it a little under a minute
9. Turn off the mixer
10. Scrape the sides to make sure we have all the powdered sugar in there
11. Put it back on high for about another 10 seconds
12. Put into a piping bag to decorate with
13. Done

(For all ingredients, please use organic versions if available)
Ringlet rice pasta
Filtered water for the pasta
Carrot, grated
Celery, chopped
Red bell pepper, chopped
Parsley, chopped
Pecans, chopped
Black raisins
Sesame seeds
Fresh thyme
Olive oil
Sea salt






Directions

1. To cook the rice pasta, boil adequate water, add in some olive oil to enhance the taste.
2. Add gently the rice pasta into the water. Keep stirring it with wooden spoon for the firs 2 or 3 minutes to avoid stickiness.
3. Coo the rice pasta for about 12 minutes. Once it is “al dente”, cool them quickly by dipping them in cold water.
4. First, add the carrots, then the celery. Add some red bell pepper, and then the raisins, and the parsley.
5. Add the sesame seeds.
6. Add a little salt.
7. Add the pecans. Sprinkle it over the dish.
8. Lastly, splash a little olive oil on top and some fresh thyme.
9. And gently toss the salad, allowing them to mix well.
10. In the end, add some more sesame seeds.
11. Ready to be served.

(For all ingredients, please use organic versions if available)
Rice noodles
3 carrots
Cauliflower
Cabbage
Vegan duck (cut into strips)
6 pre-soaked dried apricots (soaked overnight, sliced into quarters)
1 onion
2 cloves garlic
4–5 basil leaves
3 tablespoon sweet chili sauce
Bragg
All Purpose Seasoning
2 Massel’s vegan stock cubes
¼ teaspoon black pepper
Moroccan spice mix
Panch phoron
1 tablespoon coconut cream
Coconut oil
Avocado oil
Cashew nuts
Directions

1. Fry some onion with 1 tablespoon of coconut oil and a tablespoon of avocado oil. Just lightly fry until it’s a bit brown.
   
2. Meanwhile, grate a couple of cloves of garlic, cut the vegan duck into slices.
   
3. When the onion starts become golden, add another tablespoon of avocado oil, a teaspoon of Panch Phoron, 1 teaspoon of the all purpose seasoning.
   
4. Let it cook for about 10 minutes to make all the fragrances and the aromas come out.
5. Add 4 heaped teaspoons of Moroccan spice mix.
   
6. Let it cooked for a bit.
   
7. Add the vegetables: carrots, cauliflower, cabbage.
   
8. Add the black pepper.
   
9. Keep mixing and stirring it until it goes straight through it and it’s brown.
   
10. Add some vegan chicken flavored stock cubes.
11. Mix again.
12. Add the coconut cream, and let it simmer until all the veggies are cooked through.
13. Add some basil leaves.
14. Cover it up and let it simmer until the veggies are cooked through, probably about 5, 10 minutes. Now, the veggies’ part is finished. Take it out from the pan, and put it aside in a bowl.
15. Now, with the veggie duck.
16. Heat 2 tablespoons of avocado oil.
17. Add in the vegan duck carefully so it doesn’t break apart.
18. Add a heaped teaspoon of garlic powder, just sprinkle on top of the vegan duck.
19. Let it fry through a little bit, gently mixing it.
20. You can also put a very light soy sauce and some sweet chili sauce.
21. Turn the heat down a little bit.
22. Add about six apricots which have been sliced into quarters.
23. Heat it up for a while to let the flavors go through.
24. To prepare the noodles, just read the instruction on the package because they are all different.
25. Soaked through the noodle according to the instruction on package.
26. Add some cashews, put on the lid and let it sit for a couple of minutes.
27. Drain the water from the noodles.
28. To serve, put some noodles on a plate, and put the prepared vegetables, the vegan duck, and the apricot.
29. Ready to be served.

(For all ingredients, please use organic versions if available)
Long grain rice
½ can crush tomatoes
Red pepper
White mushrooms
Vegetarian ham
Dried oregano
1 small zucchini
1 stalk celery
1 stalk leek
Cajun spice
Onion and garlic, minced (optional)
Vegetable stock (or water, vegetable seasoning, pepper)
Vegetable oil
Directions

Directions (to preparing vegetables):

1. Dice zucchini in cubes
   
2. Dice 1 branch of celery in cubes
   
3. Dice 1 leek in cubes (only take the white part)
   
4. Mince the onion and garlic
   
5. Cut vegan ham into cubes
   

Directions (to ):

1. Put 3 tablespoons of oil into the pan
   
2. Heat the pan
   
3. Put zucchini in the hot oil
   
4. Put celery
   
5. Put leek
   
6. Put the onion and garlic
   
7. Put it high first about 10 minutes to make it golden and soft
   
8. Put the thyme and dried oregano
   
9. Put the cajun spice
10. Put the tomatoes
    
11. Cover until it's very boiled
    
12. Add the water
13. Add the vegetable seasoning
14. Put the rice
15. Put the mushrooms
    
16. Put the ham
    
17. Put red pepper
18. Cook about 10–20 minutes
19. Let it boil and then lower the heat and cover after
20. Ready to serve

(For all ingredients, please use organic versions if available)
Chinese Chapatis
2 cups flour
2 cups wholemeal flour
1 sachet yeast
2 cups warm water
Salt
Flour for dusting
Vegetable oil

Tofu Veggies
Tofu
Mung bean sprouts
Fresh soy beans
Sugar
Salt
Soy sauce
Vegetable oil








Directions

1. To make the dough, mix 2 cups of standard flour, 2 cups of wholemeal flour, 1 sachet of yeast, and 1 cup of warm water.
   
2. Stir with a wooden spoon until it’s dissolved.
   
3. Add another cup of water if necessary to make sure all the dry flour stick together.
   
4. Cover it with a lid and put it in a warm place so the dough can rise for 2-3 hours.
   
5. After that, take out the dough and spread some dry flour around the edges so it doesn’t stick to your hands and then put it onto the board.
   
6. Knead the dough on the board, and then cut it into a few pieces.
   
7. Take a piece of the dough, spread some flour on both sides to make sure it doesn’t stick to either side.
8. Put a little bit of salt on top.
9. And then roll it up, and seal the edges, just squeeze the sides together.
10. Do it again for all the pieces.
11. Spread some flour on a plate, and then put the dough there and leave it for about 20 minutes so it can rise up a little bit.
    
12. After 20 minutes, the dough will nicely puffed up, and so it’s ready to fry.
13. Put a little bit oil on a pan, and then put the dough on top.
14. Put the lid on so it can cook well.
15. Fry one side for about 20-30 seconds, and then turn to the other side.
16. Fry them until they’re golden brown and then take them out.
17. Pour some oil in a pan, wait until it’s hot.
18. Add in the tofu, add the salt and sugar and a little bit of soy sauce, just enough to cover the tofu. Wait until the tofu is cooked.
19. Stir fry the soy and mung bean sprouts. Put the tofu back into the vegetables.
20. To eat the Chinese chapatis, just cut it open from the middle, and then separate them.
21. Fill in the vegetable inside.
22. Ready to eat.