(For all ingredients, please use organic versions if available)
Loving Fried Rice
Short grain rice
Mixed vegetables
½ teaspoon natural vegetarian
mushroom seasoning
½ teaspoon raw sugar
½ teaspoon soy sauce
Grape seed oil

Tofu Delight
Firm tofu
Cornstarch
Vegetable oil (for deep-frying tofu)
Broccoli
Baby corn
Shiitake mushrooms
Carrot, sliced
Yellow onion
½ teaspoon natural vegetarian
mushroom seasoning
½ teaspoon raw sugar
½ teaspoon Vegetarian
Mushroom Oyster Sauce
½ teaspoon soy sauce (optional)
Grape seed oil (for sautéing)
Water




Directions

Directions (to make the tofu delight):

1. Cut the firm tofu about 1 inch in size (square)
2. Coat the tofu with cornstarch (so that the sauce will absorb on the tofu) you can use potato flour, or the tapioca flour but do not use flour.
3. Put the soybean oil or use vegetable oil for deep fry
4. Heat the pan around 300 fahrenheit
5. When it turns to like 300 fahrenheit and then turn off
6. Put the tofu and then turn on again (don’t fry it above the 350 fahrenheit)
7. Fry until it’s golden brown (around 2 minutes or 3 minutes)
8. Drain this one here, let all the oil out
9. Let that cool down a little bit

Directions (to prepare the veggie):

1. Take a bowl
2. Put the broccoli
3. Put baby corn
4. Put slices of carrots
5. Put shiitake mushroom or button mushrooms (soak it (reconstitute.) 1 hour at room temperature using regular tepid water
6. Cut around about 1 tablespoon yellow onion (cut in decent size wedges or long and big)

Directions (to make tofu delight):

1. Turn on the heat
2. Add 1 tablespoon grape seed oil and heat the oil
3. Put the onion first
4. Turn low heat
5. Stir fry until the onion releases the fragrance
6. Put the shiitake mushroom
7. Fry a bit on medium or low heat
8. Put the veggies in
9. Turn to high heat
10. Put a little bit of water for the steam
11. Keep stirring it
12. When the broccoli is about like 50% cooked, and then you turn off the heat
13. Put the tofu
14. Put ½ teaspoon mushroom seasoning
15. Put ½ teaspoon raw sugar
16. Put ½ teaspoon soy sauce
17. Put ½ teaspoonmushroom oyster sauce
18. Turn up to high heat
19. Put a little bit of the water
20. Cook about 5 minutes
21. After finished put the tofu delight over fried rice
22. It’s ready to eat

(For all ingredients, please use organic versions if available)
John Salley’s “The Tash” and “Da Bomb” Pizzas
Pizza dough (for 2 pizzas)
Cold-pressed olive oil (spray)
Sauce
Tomato sauce (John Salley’s organic, sugar-free brand)
Garlic, minced
Asparagus
Sweet onion
Mushrooms
Bell peppers (various colors)
Tomatoes (optional)
Agave nectar
Dried mixed herbs (John Salley’s organic brand)
Celtic sea salt
Pesto (optional)
Toppings
Vegan mozzarella cheese (Follow Your Heart Vegan Gourmet brand)
Baby spinach
Meatless ground rounds (Yves Veggie Cuisine brand)
Red pepper flakes (optional)

Directions

“Da Bomb” Pizzas

1. Finely chopped the asparagus, the sweet onion, and the mushrooms.
2. Mix them evenly and add into the tomato sauce.
3. Slice all the various bell peppers in julienne style, and then dice it roughly. Add into the tomato sauce.
4. Take another sweet onion, and cut it in julienne style, and spread them out in the tomato sauce.
5. Add in the agave nectar. Be generous with it.
6. Add in the John Salley’s dried mixed organic herbs.
7. Add in the Celtic sea salt.
8. Mix all together.
9. Pre-heat the oven with the pizza stone in it at 500 degrees..
10. Take the pizza dough.
11. Spray the cold pressed olive oil spray to help the pizza become crispy.
12. Take some baby spinach and layer it on the bottom of the pizza dough.
13. Put the pesto also at the bottom of the pizza if you like.
14. If you want only vegetables as your topping, then you can put the mixed tomato sauce on the top of the pizza, add some red paper flakes if you like, and then just slide it onto the hot pizza stone.
15. Put the pizza stone back into the oven and let it bake for about 15 minutes.
16. And for the other pizza dough, put a layer of meatless ground rounds on top of the baby spinach.
17. Put the tomato sauce. Put it thick.
18. Take the vegan mozzarella cheese, grate it, and spread it all over the pizza.
19. Sprinkle some black pepper, if you like.
20. Take out another hot pizza stone from the oven, and slide the pizza onto it.
21. Put the pizza stone back into the oven, and let it bake for about 15 minutes.
22. After 15 minutes, take them out from the oven, slice it, and ready to be served.

“The Tash” Marinated Portobello Mushrooms:

1. Take 2 organic portobello mushroom caps, and cut off the stem.
2. Douse as much as possible the Seven Seasons salt to the mushroom caps.
3. Add in the light soy sauce, the olive oil, and the balsamic vinegar.
4. Add a little bit of agave nectar for sweet taste.
5. Add in the Celtic sea salt, a dab or two.
6. Let it marinate for at least 15 minutes, or 1 hour if you have time.
7. After it is marinated, cut it into thin slices.
8. Line the pan with some Seven Seasons salt and a little bit of black pepper, and then heat it up so that the black pepper be a bit crispy.
9. Let the pan simmering down a bit, and then add in the mushrooms.
10. Let the juice come out. Stir once a while.
11. When the juice is quite enough, turn off the heat.
12. As the finishing touch, put white truffle oil right on top of the mushrooms.
13. Place the mushroom on a plate.
14. Ready to be served.

Perfect Heirloom Salad:

1. Put some spinach in a big bowl.
2. Cut up and slice the sweet onion very thin.
3. Separate the onion so that it doesn’t clump together.
4. Take various colors of bell peppers. Slice it as you like.
5. Finely cut some sweet basil as fine as possible and scatter it around.
6. Cut the tomato, some part in full pieces, some part are chopped up.
7. Add in the Seven Seasons salt, the amino acids from Braggs, just a dab.
8. Set your salad beautifully. Put a drop of white truffle oil on top.
9. Arrange the pieces of tomatoes, the cucumber, and the salad nicely.
10. Put several dab of unpasteurized apple cider vinegar.
11. Add in some Italian seasoning herbs, if you like.
12. Ready to be served.

(For all ingredients, please use organic versions if available)
250 grams golden dhal (soaked until tender)
2–3 sprigs curry leaves
1 green chili
2 dried chilies
2 bird’s eye chilies
½ large onion
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon mushroom seasoning
2 teaspoons salt
Oil for frying




Directions

1. Drain the dhal after soaking, and put them into a blender without any liquid. But not too dry, a bit of water to moisten.
   
2. Blend the dhal for about 5 minutes.
   
3. Stop for a bit to clean the sides, and blend again until it’s fine puree.
   
4. To know whether the dhal has been blended enough, take some dhal and mould it into round shape. The shape should bind well and not break apart, otherwise, it has not been blended enough.
   
5. Pour the blended dhal into big mixing bowl.
   
6. Take the green chili, cut it into half, and discard the seeds.
   
7. Slice the green chili lengthwise and then chop finely. Add them to the big bowl.
   
8. Take the red chili, cut it finely, and mince for a while to make it nicer. Add them to the big bowl.
   
9. If you prefer it spicy, add some bird’s eye chilies. Finely chopped, and add it to the big bowl.
   
10. Chop the curry leave finely. Put it in the big bowl.
    
11. Take the big onion, slice it thinly, then chopped finely. Put them in the big bowl.
    
12. Heat up some oil.
    
13. Meanwhile, add in the spices: the fennel seeds, the cumin seeds, and the mushroom seasoning and salt.
    
14. Put on gloves on your hand, and use your hand to mix all the ingredients evenly.
    
15. Take some of the dough. Use a ladle to help mould them into round shapes, and then press to flatten, and directly put it into the hot oil.
    
16. Fry until both sides are golden brown, and then take them out.
    
17. Put them on a strainer to remove excess oil.
    
18. Wait a while until they are cooling down before eating.
    
19. Ready to be served.

(For all ingredients, please use organic versions if available)
Wild Rice Pilaf
1½ cups brown rice
¾ cup wild rice
4 cups water
3 tablespoons tamari
4 dried shiitake mushrooms (soaked)
1 onion (diced)
3 cloves garlic (minced)
2 stalks celery (diced)
2 carrots (diced)
1 teaspoon thyme
½ teaspoon rosemary
¼ cup parsley (minced)

Tempeh Millet Loaf
1 cup millet
2 cups water
1 package tempeh (crumbled)
½ onion (diced)
3 cloves garlic (minced)
1 carrot (grated)
¼ cup walnuts (ground)
½ cup rolled oats
3 tablespoons tamari
5 tablespoons tahini
1 teaspoon basil
½ teaspoon marjoram
¼ teaspoon paprika
⅔ cup water
Onion Gravy
2 cups water
¼ onion (diced small)
2 tablespoons minced parsley
1½ tablespoons tamari
1 teaspoon sea salt
2 tablespoons kudzu (dissolved in ¼ cup water)


Directions
Wild Rice Pilaf

1. Clean wash the brown rice and the wild rice.
2. Soaked the dried shiitake in water. Use the water as part of the water for cooking the rice.
3. Add the water to the brown rice (1 cup from the soaked shiitake mushroom, and add another 3 cups of water).
4. Add in the shiitake mushroom to the brown rice.
5. Cook the rice with the shiitake mushroom in it.
6. Add in the tamari into the rice.
7. Put the rice pot on a burner, and bring it to an open boil.
8. After boiling for 3 or 4 minutes, put the burner at the lowest possible setting and let it simmer for 1 hour.
9. Meanwhile, you can sauté the onion by using toasted sesame oil and tamari for a couple of minutes.
10. When the onions become soft, put it aside of the pan, and put the carrots in the middle and continue sautéing until the carrots start to brown.
11. Add a little tamari to the carrots.
12. Add in the celery and continue sautéing.
13. When the rice is done for 1 hour, take out the shiitake mushroom, and cut it into long strips.
14. Put the mushroom strips into the sautéing vegetable, mix it for a moment.
15. On another frying pan, sauté the minced garlic for one minute only, and then put it into the sautééd vegetable.
16. Let all the vegetables cook for about 2 minutes. After that, stir them all together, and let them cook just for another minute.
17. Put the rice in a nice big bowl.
18. Add in the rosemary and the thyme, mix them together.
19. Add the sautééd vegetable into the big bowl, and mix it all together.
20. Pour the mixed rice into a casserole dish, and sprinkle some minced parsley on the top.
21. Next, put it into the oven of 350 degrees for about 20 minutes.
22. Take it out, and put it on a plate

Tempeh Millet Loaf:

1. Crumble the tempeh by using a food processor, and just puree it up until it is into little pieces.
2. Sauté the tempeh in some toasted sesame oil, season it with some delicious tamari, and cook it for about 2 minutes.
3. Put the tempeh in a big bowl.
4. Sauté the diced onion in some toasted sesame oil with a little slash of tamari for about 2-3 minutes.
5. Add in the minced garlic into the onion and sauté it for 1 minute only.
6. Put the onions and the garlic into the big bowl.
7. Pour ⅔ cup of water into the hot sauté pan so you get all that delicious seasoning from the bottom of the pan. And then pour the water into the big bowl.
8. To prepare the millet, take 1 cup of millet and 2 cups of water; bring it to an open boil.
9. Put it on a simmer for about 20 minutes until all the water has been absorbed.
10. Add the millet to the big bowl of ingredients.
11. Add in the rolled oats, the walnuts, the tamari, some tahini, ¼ teaspoon of paprika, 1 teaspoon of basil dan ½ teaspoon of marjoram.
12. Mix everything together.
13. Take a loaf pan that’s oiled, put the ingredients into the loaf pan.
14. Bakes at 350 degrees for 1 hour.
15. When it’s done, let it rest for about 5 or 10 minutes before take it out of the loaf pan and cut it.

Onion Gravy:

1. Put some water in a pot, and boil it.
2. Add ¼ of diced onion to the water.
3. Season the gravy with the tamari and a little bit of sea salt.
4. The star ingredients of the gravy is the thickening agent which is kudzu.
5. Dilute the kudzu in some water, use fork to help you.
6. Pour the kudzu water into the hot gravy on the stove.
7. The gravy will immediately turns white.
8. Stir the gravy to make the whiteness goes away, and to thicken the gravy.

Serving Suggestions:

1. Put the rice pilaf on a plate.
2. Put a piece of Millet Tempeh Loaf on the rice pilaf.
3. Pour some gravy over the top.
4. Ready to be served.

(For all ingredients, please use organic versions if available)
Serves 2
Vegan Egg Florentine
2 English muffins
2 cups baby spinach
1 (small container) silken tofu
1 tablespoon vinegar
1 tablespoon olive oil
2 pieces vegan Canadian bacon
Pinch seasoned salt

Vegan Hollandaise Sauce
¾ cup unsweetened soymilk
2 tablespoons vegan butter
1 heaping tablespoon cornstarch
Pinch turmeric
Pinch red pepper
Pinch seasoned salt
Juice of 1 small lemon
Pinch dill weed

Garnish
Pinch peppermint
Strawberries
Blackberries
Raspberries
Blueberries

Non-Alcoholic Mimosa
1 cup orange juice
1 cup sparkling pear juice or apple juice




Directions
Directions (to sauté spinach):
1. Put about a teaspoon of olive oil
2. Put in the spinach
3. Stir that spinach
4. Put in on about a medium flame
5. Take ⅓ cup of water
6. Put 1 tablespoon of vinegar
7. Quickly stir that
8. Cover it and let it steam up for a while
9. Turn flame off
10. Salt it a little bit with some seasoned salt
11. Place it in a bowl
12. Cover spinach (so that it stays warm)
13. Keep the sauce on the plate to cook the tofu

Directions (to make tofu):
1. Cover that back up to keep the sauce
2. Turn it way down so it doesn’t all evaporate
3. Slice tofu into two parts (do this horizontally because you can’t work with silken tofu any other way or it’ll just fall apart)
4. Add one teaspoon of olive oil to the pan
5. Swirl that around
6. Put tofu into the pan
7. Turned flame up
8. Take seasoned salt on the tofu and cover both sides
9. Let that cook on that side for just a moment and cover it
10. Flip tofu
11. Salt these other side
12. Cover it
13. Turn off flame

Directions (to toast english muffins):
1. Slice english muffins with a knife
2. Pop them in the toaster (you can toast these a light toast, you can toast them really dark)

Directions (to cook vegan canadian bacon):
1. Heat up the pan
2. Add a teaspoon of oil in the frying pan
3. Add vegan canadian bacon
4. Turn this up to a high flame
5. Flip it
6. Fry for a while
7. After finished put on the top of english muffins
8. Put tofu “poached eggs” on the top of vegan canadian bacon
9. Put a little bit of sautéed spinach on top
10. Put a nice fruit garnish (peppermint leaves, some berries) or anything else on the plate

Directions (to cook hollandaise sauce):
1. Take a regular sauce pan
2. Add 2 tablespoons of vegan butter (wait until all melted)
3. Add ¾ cup of unsweetened soymilk (not plain soymilk)
4. Stir that slowly (to sort of a steam)
5. Add some seasoned salt
6. Add a pinch of cayenne
7. Add a little bit of turmeric
8. Keep stirr this up (to thicken our sauce)
9. Turn the stove down
10. Squeeze in lemon’s worth of lemon juice
11. Keep stir
12. Use other bowl then pour another ¼ cup of unsweetened soymilk and a heaping fork of the cornstarch whisk this in so that there are no lumps
13. Pour whisked unsweetened soymilk and cornstarch to the pan
14. Turn the stove up
15. Stir this fast, so that it doesn’t burn, and it doesn’t get too thick
16. Turn the stove down
17. Add a little bit of dill (this is optional, because hollandaise sauce isn’t traditionally made with dill)
18. Spoon it over so that it completely covers the tops of your vegan egg florentine

Directions (to make non-alcoholic version of a fancy orange juice drink):
1. Take a glass
2. Pour about half a cup of fresh orange juice
3. Add a sparkling pear (you can use others)
4. Put raspberry in it (just makes it even fancier)

(For all ingredients, please use organic versions if available)
3 servings
½ ounce dried porcini mushrooms
½ cup purified water

Linguini
4 medium zucchini (1 pound)
1 teaspoon solar-dried sea salt

White Truffle Cream
¼ cup pine nuts (soaked 2 hours, rinsed, and drained)
¼ cup cashews (soaked 2 hours, rinsed, and drained)
1 tablespoon lemon juice
½ tablespoon tamari
½ tablespoon agave nectar
2 teaspoons white truffle oil
Pinch of white pepper
½ cup (1 whole) seeded and finely julienned
Roma tomatoes
¼ cup finely julienned
red onion
¼ cup (1 whole)
yellow bell pepper
2 tablespoons capers
2 tablespoons wakame, soaked and chopped
½ tablespoon minced fresh dill weed
½ tablespoon dulse flakes
½ teaspoon kelp powder
2 tablespoons minced fresh parsley, for garnish
Freshly ground pepper




Directions
Visit RawFoodChef.com to learn more about Cherie Soria and the Living Light Culinary Arts Institute

Directions:
1. Soak the dried porcini mushrooms for about an hour. Do not throw away the soaking water (mushroom liquor) because it is very delicious.
2. Cut the zucchini into half, cutting off the end.
3. Take out your pasta maker.
4. Put the zucchini in place, turn it, and the zucchini pasta will come out, just like spaghetti.
5. Tenderize the zucchini by putting salt on it, toss it a little bit, and the moisture will be released, and the zucchini will be tender.
6. Drained the water from the zucchini. Do not throw away the zucchini water because you can use it in a soup.
7. To make the sauce, take out your blender.
8. Put into the blender: the soaked cashew nuts, the soaked pine nuts, add a little bit of lemon juice, a tiny bit of agave nectar, a little bit of tamari, a touch of white pepper, some mushroom liquor (do not add in all the mushroom liquor, wait and see if you want it more later on), and finally the truffle oil.
9. Turn on the blender. Let it all mixed up together. Turn it off.
10. Roughly chop the soaked porcini mushrooms. We want them to be kind of like the texture of the clam. Add it to the zucchini pasta.
11. Add in the chopped wakame and the dulse flakes to the zucchini pasta.
12. Add in some parsley, save a little bit for garnish.
13. Add some tomatoes. You can dice it into square.
14. Add in the yellow bell peppers.
15. Add in the capers.
16. Mix all the ingredients together.
17. Toss in the sauce.
18. Since this is a very rich dish, it’s better to serve it as a first course and just serve a little bit rather than have a big bowl of pasta.
19. To garnish, arrange the capers, a little bit of parsley.
20. Ready to be served.

Directions
Visit RawFoodChef.com to learn more about Cherie Soria and the Living Light Culinary Arts Institute

(For all ingredients,please use organic versions if available)
(Serves 3)
3–6 field mushrooms
3 tomatoes
1 bunch asparagus
3–6 bunches English spinach
3 tablespoons margarine or vegan butter
1 heaped teaspoon garlic powder (or fresh garlic)
2 tablespoons Braggs
Liquid Aminos
Avocado oil
Salt
Pepper
Parsley and dill (as garnish)
Served with toast and avocado




Directions
Directions (to make a mushroom):
1. Peel the field mushrooms
2. Get rid of the stalks just by pushing it
3. Put the butter which has been combined in the mushroom
4. Put the garlic (fresh garlic or powdered garlic)
5. Put the mushrooms on the frying pan (facing down)
6. Cook it in very high heat (fry about 10 minutes)
7. If it’s a little bit still hard, but it’s golden on the outside so they are done
8. Put it on a plate

Directions (to make asparagus):
1. Turn on the fire
2. Add a little bit of the vegan butter
3. Add the garlic and the braggs amino acid
4. Add the asparagus
5. Lightly fry the asparagus in a little bit of the butter (about 5-7 minutes) until
It’s a little bit soft
6. Put it on a plate

Directions (to make spinach):
1. Add a tablespoon of avocado oil (you can use any oil you like)
2. Add a bunch of spinach, or two (you could use kale or silver beet, could use anything like that)
3. When it’s soft , it’s ready and put it on a plate

Directions (to make tomatoes):
1. Take tomatos slice them in half
2. Put all the tomatoes on the pan
3. Put a little bit of avocado oil
4. Stir it
5. Cover it up (a lot quicker, and retains the flavors)
6. Cook a few minutes

Directions (serving):
1. Cut the avocados in quarters and peel them
2. Put avocado on the side of the plate
3. Put the mushroom
4. Put spinach and asparagus
5. Put some soaked apricots (for a sweet taste)
6. Put some dill and some parsley on the plate
7. Add some tomatoes
8. Finish off with grinded pepper and some salt
9. Spread the avocado on the toast
10. Put a little bit of of each (the mushroom, the tomatoes, spinach, asparagus)
11. Ready to serve

(For all ingredients, please use organic versions if available)
Cocoyams
4 tomatoes
Fried tofu, sliced
½ onion
Carrots
Green beans
Chick peas
Ginger
Scotch pepper
Vegetarian seasoning
cube
Salt
Red palm oil
Water





Directions
Directions (to make the porridged cocoyams):
1. Peeling cocoyams with a knife and wash them
2. Put them in the pot
3. Add about that quantity of water
4. Add almost a teaspoon of salt
5. Turn on the fire and cover
6. Chop tomatoes
7. Add chopped tomatoes to cocoyams so that they boil together
8. Stir a little just to disperse the tomatoes in the pot
9. Grind ginger and scotch pepper (cut them into small pieces to facilitate grinding on a traditional stone, a traditional grinder)
10. Add this to the cocoyams as well and stir
11. Cook for about 15–20 minutes
12. Add a little bit more water
13. Just stir to make sure that everything is properly mixed
14. Check what cocoyams are properly cooked
15. Add in onion
16. Add in vegetarian seasoning cube
17. Add palm oil
18. Stir it
19. Check the seasoning of our porridged cocoyams. And if the seasoning is all right, then extinguish the fire

Directions (to make mixed vegetables):
1. Put all the vegetables into the pot
2. Steam them for about 5 minutes (so that they should still retain a certain degree of rawness)
3. Add a little bit of water (not to much)
4. Add a pinch salt
5. After the water is completely dry in the pot add slices of tofu to them
6. Mix together
7. After mixed vegetables and semi-fried tofu are ready then extinguish fire and cover them
8. Ready to be served with the porridged cocoyams

Directions (serving):
1. Put the porridged cocoyams in the plate
2. Add mixed vegetables and tofu to the porridge

(For all ingredients, please use organic versions if available)
(Serves 1)
50 grams (3 tablespoons) grain cereal
(wheat, spelt, oats, rye, millet, buckwheat, barley, or a mixture)
½ to 1 apple
½ to 1 banana
½ to 1 orange
Figs
Berries
5–6 nuts and seeds (almonds, hazelnuts, cashews, macadamia nuts,
coconut meat, sunflower seeds, etc.)
Lemon juice, soy milk,
soy yogurt (optional)






Directions
1. Grind the grains the night before.
2. Add some unboiled tap water so that the grains can swell up. All the grains should be covered enough.
3. Let the grains swell up at room temperature overnight, about 5-12 hours. Except for oats, no need to swell.
4. Put the swelled grains into the blender, add a roughly chopped apple (do not peeled the apple) and a peeled banana.
5. Add lemon juice, soy milk, or soy yogurt according to your preference.
6. Quickly blend the ingredients. The mixture shouldn’t really be homogenous, but rather have a more coarse consistency and not be too mushy.
7. Fill it in a nice little bowls.
8. Decorate it with fresh seasonal fruits like nectarine, apricot, peach, grapes, fresh figs, berries, pieces of pineapple, or anything you like.
9. Ready to be served.