(For all ingredients, please use organic versions if available)
1 mango
1 basket sugar snap peas
1 cup veggie strips
Some pine nuts
6 carrot slices
Cloud ear mushrooms
Ginger slice
⅓ teaspoon salt
¼ teaspoon sugar
1 teaspoon corn starch
1 tablespoon water
Directions
1. Peel the mango, cut it in half and slice it.
2. Turn on the stove and boil the water.
3. When the water boils, add in a pinch of salt to enhance the taste and some oil to brighten up the green color.
4. Trimmed off the end of the sugar snap peas.
5. Put in the sugar snap peas into the boiling water for a moment.
6. Rinse the sugar snap peas into cold water to retain the fresh and green color.
7. Heat up the wok, and when it’s heat add in a little bit of oil.
8. Add in the cloud ear mushrooms and carrots.
9. Add a pinch of salt and sugar.
10. When the cloud ear mushrooms are softened, add in the veggie strips.
11. Stir fry a little bit.
12. Put the corn starch to make a mixture and add some water
13. When it’s cooked, add in the mango and the pine nuts.
14. Let it simmer for a moment (not too long) and turn off the heat.
15. Ready to be served.

(For all ingredients, please use organic versions if available)
(Serves 4)
½ block firm tofu
Bok choy (or spinach)
Watercress;
Mushrooms
Mushroom seasoning
Oil
Water
Noodles (optional)
Directions
Directions (to fry tofu and mushrooms):
1. Cut the tofu into strips and cut them by manually into little random pieces (break it up
Entirely by hand)
2. Before fry the tofu you must to dry it well (put tofu into the towel press quite firmly, to squeeze out as much water as possible)
3. Pour a little bit oil in the pan
4. Add the tofu to the pan
5. Fry it on medium heat
6. After they are becoming golden turn them over
7. After the tofu is fried just right pour it into a bowl
8. Since there is a little bit of oil left in the pan put in the mushrooms
9. Cook them lightly
10. Gently stir the mushrooms

Directions (to make the soup):
1. Boil the water
2. Take the base of the watercress and we cut it into large pieces
3. Put in the mushroom seasoning
4. Add the frozen noodles into the boiling water
5. Add the bok choy
6. Add the watercress
7. Make sure that it’s all soaking in the water
8. Let it cook for a few minutes, just to soften the vegetables
9. The soup will be ready to serve

Directions (to serving):
1. Take a bowl
2. Serve the broth first
3. Pick out the vegetables
4. Scoop up some noodles
5. Add some tofu to taste
6. Add a few mushrooms
7. Ready to serve

(For all ingredients, please use organic versions if available)
1 cup corn flour
1 cup water
1 can black beans
Oil
Served with:
½ medium-size cabbage or lettuce
3 tomatoes
¼ medium-size onion or ½ small onion
1–2 lemons or limes
1 avocado
1 handful cilantro
Sugar
Salt and black pepper (to taste)




Directions
1. Mix the corn flour with water until it becomes solid and has no crumbs.
2. Stretch out the cellophane (plastic wrap), put it on the cutting board, wet your hands a little bit, and take out some dough.
3. Make a ball from the dough, and then press it down onto the board.
4. Knead the dough until it become flat and round. This is called the tortilla.
5. Repeat until all the dough becomes the tortilla. Open the black beans can, and blend it in a blender.
6. Pour the blended black bean into a pan, put in on a stove, and heat it with medium heat.
7. Stir once a while and let the black bean heat up until they become thick and dry.
8. When the bean dries, take some of it, and spread it onto the surface of the tortilla.
9. Fold the tortilla to make a half circle tortilla with the bean spread on the inside part (Just remember when you fold it, you fold it together with the cellophane so it won’t break.)
10. Heat up some oil in the pan, and fry the tortilla until both sides are golden brown, and then put it aside.
11. To make the Hispanic Salsa, just put the diced onion in a bowl.
12. Squeeze the lemon and pour into the bowl. Mix thoroughly and let it marinate for a while.
13. Add in about 1 teaspoon of sugar, a pinch of salt, and black pepper as much as you like. Mix lightly.
14. Add in the diced tomatoes.
15. Add in the cilantro.
16. Mix thoroughly.

(For all ingredients, please use organic versions if available)
200 grams cucumber
150 grams tomato
100 grams white radish
Sweet oil
Sesame seeds
Pinch of salt




Directions
1. Wash all the vegetables.
2. Cut the tomatoes into cubes and put them in a bowl.
3. Cut the cucumber and the white radish into thin slices. Put them in the bowl.
4. Pour in adequate sweet oil, add the sesame seed, and add the salt into the vegetable mixture.
5. Mix them well.
6. Place 2 lettuce leaves on the plate and pour in the mix salad onto the plate.
7. Ready to be served.

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

Pasta Dough:
2 cups flour
1 teaspoon salt
Water

Soup:
3 tablespoons oil
1 red onion
1 carrot
1 bell pepper
Soy meat
1 vegetable broth cube
Oregano
2 tablespoons paprika
½ tablespoon salt
Parsley to garnish




Directions
1. Add salt to the flour.
2. Add water continuously to the flour, and stir while pouring with spoon or your hand. Be careful not to make the dough too watery, if so you can add more flour.
3. Knead the dough with your hand until it becomes good dough.
4. Take out some dough, roll it with a roller to make it flat and thin around 0.5 millimeters thick.
5. Cut the flat dough into small squares around 2.2 centimeters by 2.2 centimeters. This is called pancutras. Repeat until all the dough is finished.
6. To prepare the soup, put the oil into the pan.
7. Turn on the stove and set it with high heat.
8. Sauté the onion, carrot, and bell pepper.
9. Add the paprika powder, and the oregano. Stir, and let it cook on medium heat.
10. When they’re half cooked, add the salt and the water.
11. Add in the vegetable broth cube.
12. Add in a dash of pepper.
13. Stir the soup.
14. Add in the pancutras one by one.
15. Add the vegetable meat.
16. Stir gently and let it cooked for about 10 minutes in medium heat.
17. Take out some soup and pour it into a bowl.
18. Decorate it with red onion slices, a little parsley, and a little paprika powder.
19. Ready to be served.

(For all ingredients, please use organic versions if available)
A Tisket A Tasket: How to design a vegetable basket
1 head leafy greens, whole leafs
3 carrots, sticks
3 stalks celery, sticks
1 large cucumber, sticks
1 pint cherry tomatoes, whole
½ head cauliflower,
florets (for color, use beet juice and drain)
½ head broccoli, florets
1 bunch radishes, whole (prepare radish roses)
1 bunch asparagus (marinated in olive oil, liquid aminos, and onion powder)
Garnish: 2 bell peppers – red, yellow
Garnish:
small whole red cabbage (prepared the night before)
1 large basket or serving platter
Serve with Pimento
Vegan Cream Cheese

Raw Pimento Vegan Cream Cheese
1 cup red pepper (½ large) rough chop
1 teaspoon garlic, rough chop
1 cup cashew nuts
⅓ cup lemon juice
1 teaspoon sea salt




Directions
Directions (to make a salad mandala):
1. Marinate our cauliflower (which works as one of the ingredients in the basket)
2. Add some blended beet
3. Mix it through and color

Directions (to cut a cabbage):
1. Make sure that your bottom is flat so that your cabbage holds securely
2. Use a sharp knife and cut into the center
3. You’re making small cuts all the way around
4. Put it in ice water in the refrigerator overnight and it will open up

Directions (to make a radish rose):
1. Use bird’s beak knife or any small paring knife
2. Put your finger underneath the radish
3. Pull the knife away towards you on each side
4. Put it in water overnight

Directions (to prepare asparagus):
1. Marinated some asparagus in olive oil
2. Add some onion powder
3. Add a little liquid aminos

Directions (to assemble our basket):
1. Layer our basket with lettuce leaves
2. Put our centerpiece (cutted cabbage) in the center
3. Cut one of these peppers (about half inch from the top on both of these)
4. Taking out the inside of the peppers
5. Using these peppers as holders for our carrots sticks and also for our celery sticks
6. Put the cabbage
7. Put little pepper holders on the side of it that holds up our cabbage
8. Put carrots on a couple of sides
9. Put broccoli next to carrots
10. Put some more celery
11. Put some asparagus on the side
12. Put some tomatoes
13. Add cucumber slices
14. Put the little hats on our peppers
15. Put some red tomatoes and put those around
16. Put radish roses
17. Garnish with some flowers
18. Put around some of these little peppers
19. Put some rosemary

Directions (to make pimento vegan cheese dip):
1. Add 1 cup of red peppers that has been chopped bite-sized in our blender
2. Add 1 cup of raw cashew nuts
3. Add ⅓ cup of lemon juice
4. Add 1 teaspoon of garlic
5. Add 1 teaspoon of sea salt
6. Whiz this up

(For all ingredients, please use organic versions if available)
2 pieces natural tofu
200 milliliters vegetable oil
200 milliliters water
15 dekagrams breadcrumbs
2 onions
5 pickles
3 tablespoons pickle brine
2 tablespoons Vegeta (vegetable seasoning)
1 teaspoon black pepper




Directions
1. Cut the onion into small cubes
2. Grate about 4 pickles (in sweet and sour brine)
3. Turn the stove on high heat
4. Add a lot of oil so that the spread will be smooth
5. Fry the onion to golden brown
6. Put 4 or 5 soup spoons of breadcrumbs (4, 5… it doesn’t matter if you use more, it will expand after adding water)
7. Fry it a bit
8. Add more oil (we won’t put any butter on the bread, only the spread, so it must be a bit greasy)
9. Stir it so it will not get burnt
10. Turn down the heat
11. After the breadcrumbs turn a little red or a bit brown add tofu (mash tofu with our hands)
12. Stir it
13. Add 4 or 6 teaspoons of vegeta (depends on how salty do you want)
14. Add pepper (it depends how much you like it)
15. Pour a bit of water
16. Turn the flame to high heat
17. Add the pickles and mustard
18. Add the pickle brine
19. Add a bit of brine
20. If anyone likes spicy food, they can add hot pepper brine
21. Add 1½ or 2 tablespoon of mustard
22. Let it simmer for awhile
23. Let it boil for awhile and turn it off
24. Cut the bread a little slanted
25. Put the spread on them
26. Decorate it with vegetables
27. Ready to serve

(For all ingredients, please use organic versions if available)
½ organic red onion
3 small zucchinis
1 medium tomato
½ block extra firm tofu (approximately 175 grams)
2 tablespoons safflower vegetable oil (or canola oil)
1 teaspoon cumin seeds
½ teaspoon garam masala
½ teaspoon turmeric powder
1 teaspoon salt (or to taste)
Handful of cilantro for garnish
Served with roti, naan bread, pita bread, rice – whatever you like!




Directions
Directions:
1. Chop the red onion roughly, and put it in a bowl.
2. Roughly chop the zucchinis, put it in a bowl.
3. Heat up the oil.
4. Put in the cumin seeds and let it roast a little bit.
5. Put in the chopped onion and stir up a bit, let it cooked until they become a bit soft and tender.
6. Put in the zucchini in the pan, mix a little bit.
7. Put in the turmeric powder and the salt.
8. Cover the pan, and let the zucchini cook for about 5 minutes, stir occasionally.
9. Put in the chopped tofu. Mix well.
10. Put in the chopped tomato.
11. Put in the garam masala.
12. Throw in the chopped cilantro.
13. Served with roti, naan bread, pita bread, rice – whatever you like!

Condiments:
Mango pickles, or chutney, or any kind of pickles.

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

Sweet Soy Cream Custard
330 grams (1 can)
condensed soy milk
330 milliliters soy milk
2 tablespoons cornstarch
1 tablespoon grated lemon peel
1 cup water (to dissolve cornstarch)
300 grams soy cream

Whipped Vegan Marshmallow Cream
About 200 grams chantilly mix
3 tablespoons syrup

Syrup
½ cup water
1 cup sugar

Chocolate Syrup
1 cup water
2 tablespoons powder cacao
Sugar


Directions
Directions (to make the cream):
1. Start taking vegan condensed milk directly to stove
2. Dissolve the cornstarch with the soy milk (to avoid the cream start to lump)
3. Put it to the stove
4. Leave it to cook for 5 minutes with medium heat (otherwise it will stick
On the bottom of the pan)
5. After the cream has already thickened
6. Add one tablespoon of the lemon peel
7. Cook quickly
8. Turn heat off
9. Add the creamy soy milk
10. Get our baking pan and pour it
11. It is cooling slowly, and put it in the freezer for 6 hours

Directions (to make syrup):
1. Put the water to the stove
2. Dissolve the sugar and boil it on medium heat for more or less 8–10 minutes until it gets the point

Directions (to make marshmallow):
1. Add about 200 grams of a mix for the chantilly cream
2. Mix it here for some time until it gets to the point
3. Add about 3 tablespoons of syrup in a thread consistency
4. Continue to mix it very quickly to get to the marshmallow point
5. Put it on together with our cream that is already in the refrigerator
6. Spread it over the cream arrangement as a topping
7. Put back to refrigerator for about 10, 15 minutes

Directions (to make chocolate syrup):
1. Turn on the stove
2. Get more or less 1 cup of water
3. Add some sugar
4. Add 2 heaping tablespoons of cacao
5. Turn off the stove
6. Mix it
7. Wait for it to cool about 10 minutes
8. Spread chocolate syrup over the cream and over the marshmallow
9. Sweet soy cream custard with whipped vegan marshmallow and chocolate syrup is ready to serve

(For all ingredients, please use organic versions if available)
1 cup walnuts
1 cup almonds
1 cup pecans
1 cup cashews
1 cup sunflower seeds
½ cup sesame seeds
½ cup flax seeds
1 cup brown sugar
1 cup corn syrup
1 tablespoon vegan margarine
2 cups chocolate chips
2 tablespoons vegetable shortening




Directions
Directions (to roast the nuts):
1. Add the nuts and the seeds (1 cup of walnuts, 1 cup of almonds, 1 cup of pecans, 1 cup of cashews, 1 cup of sunflower seeds, ½ cup of sesame seeds, and ½ a cup of flax seedsand
2. Roast on medium heat
3. Keep mixing them

Directions (to make the syrup):
1. Add sugar
2. Add the corn syrup (you can also use rice syrup)
3. Add the vegan margarine
4. Mix everything
5. Roast on medium heat

Directions (prepare the baking sheets):
1. Grease them with vegan margarine or any other vegetable oil

Directions (to make the nut candies or the sweets):
1. After the nuts are roasted. Pour them in a big mixing bowl
2. Add the syrup (you can take it out when it almost reaches the point of boiling and
It will resemble caramel
3. Mix everything well
4. Spread the mixture evenly on the sheet
5. Put it in the fridge for about 10 minutes

Directions (to make melted chocolate):
1. Take 2 cups of chocolate chips
2. Add 2 tablespoons of vegetable shortening
3. Melt it in a double boiler
4. Everything needs to be mixed
5. While the chocolate is melting, cut the candies or the sweets
6. Dip the pieces of candies into the melted chocolate
7. The candies are still warm so take a short intermission until they cool down