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

1 cup basmati rice
2–3 cups of water
1 cup frozen green peas
6 red tomato
½ of chopped onion
½ teaspoon minced ginger
4 tablespoons olive oil
½ tablespoon cumin seeds
1 cup firm tofu
1 tablespoon sea salt
½ teaspoon tumeric powder
½ tablespoon cumin powder
½ tablespoon garam masala
¼ teaspoon red chili powder or green chili (optional)
Plain soy yogurt (garnish)
Coriander (garnish)




Directions
Directions (to make fragrant basmati rice):
1. A cup of rice
2. 2½ or 2 cups of water
3. A little salt
4. Let it boil and cover it

Directions (to make tomato sauce):
1. Turn the stove on and put it to medium
2. Put about 2 tablespoons of olive oil
3. Add the onions
4. After the onions are already transparent add the tomatoes
5. Add a little bit of salt
6. Add about half a teaspoon of turmeric
7. Put 1 tablespoon of sea salt
8. Turn the stove up just little bit higher
9. After the tomatoes are already turning the color and already gotten soft do a quick blender to make it a purée

Directions (to make tomato sauce mixture):
1. Add a tablespoon of olive oil
2. Turn up the stove
3. Put few sprinkles of cumin seeds (they’re going to pop)
4. If they already cooked, they will turn slightly brown, and you will see them move around in the oil
5. Move it around little bit to get even temperature all through the pan
6. Add the tomato sauce
7. Turn the stove down just a little bit more
8. Stir it
9. Add couple of the green chilies
10. Add half a tablespoon of cumin powder
11. Add half a tablespoon of garam masala
12. Put enough of the red chili powder to give that little color
13. Add little bit of salt
14. Add the garlic
15. Add ginger paste
16. Add organic green peas
17. Move the pan and the sauce and let it cook in the background

Directions (frying the tofu):
1. Turn stove up a little bit
2. After warm enough add a little bit of olive oil
3. Add the tofu
4. Turn stove up little bit higher so the tofu can start getting a little bit golden brown
5. Once they turn golden brown, put it in our seasoning (tomato sauce and peas, matar)
6. Add some Bay leaves can give good flavor as well (optional)
7.
Directions (to make matar paneer):
1. Put the fried tofu to the tomato sauce mixture
2. Stir until mixed well
3. After looks like that is going well
4. Turn stove off
5. Put the fragrant basmati rice to your plate
6. Put the tomato sauce mixture over the basmati rice
7. Put the cilantro leaves over the dish (optional)
8. Sprinkle soy yogurt over the top (optional)
9. Ready to serve

(For all ingredients, please use organic versions if available)
Brown yamaní rice
15 teaspoons lentil beans
Olive oil (or sunflower oil)
Onion
Green onion
White cabbage, shredded
Red cabbage pepper, diced
Carrots, diced
Pumpkin, diced
Parsley, chopped
Rosemary
Oat bran
Vegetable broth
Water
Salt and pepper (optional)
Directions
Directions (to make vegetable broth):
1. Add around a liter of water (the amount of water would be according to the amount of vegetables you are preparingthe aim is that it doesn’t become runny,
But more or less dry,a little dry, the mixture)
2. Sprinkle it with vegetable broth like rain to avoid the formation of lumps, to get it dissolved
3. Keep on stirring it gently until the preparation becomes smooth

Directions (to make inner evolving yamaní rice stew ):
1. Switch on the stove
2. Add the oil as much as you like (olive oil, sunflower oil, or canola oil)
3. When the oil is hot start frying the onion slightly
4. Add the salt to the onion to make all of its juices come out
5. It is important to stir this preparation continuously
6. Add the green onion
7. Add a cup of yamani rice
8. Reduce the heat to minimum
9. Not to stop stirring this preparation at this time to keep it from being burnt
10. Stirring it around a minute and a half, 2 minutes
11. Sealing the rice (making it hard on the outside) around between 35 and 40 minutes
12. Reduce the heat a little
13. Add liquid with the broth very very carefully (don’t add to much)
14. Stir a little
15. Add the 15 spoonfuls of lentils
16. Add the vegetables, from the hardest to the softest
17. Add diced pumpkin
18. Add carrot
19. Add the red pepper
20. White cabbage
21. Cover it
22. Leave it to cook on the lowest heat, for more or less 35 or 40 minutes
23. Lift the lid and check the liquid (there must be liquid in the preparation, but not much, the stew’s characteristic is that it hasn’t got much liquid in it)
24. After it finished the characteristic of a stew which is a dish with almost no liquid
25. Before serving, you can adjust the flavors. (you can add some salt, pepper, or whatever you like to add)

Amazing Afghan Biscuits
1 cup vegan butter
½ cup sugar
1 heaped tablespoon cocoa
1 teaspoon vanilla
1 cup cornflakes
Icing
1 cup icing sugar
1 tablespoon cocoa powder
3 tablespoons water
Walnut halves to garnish



Creamy Banana Soyshake
1 cup frozen chopped bananas
2 cups vanilla soy milk (or any vanilla vegan milk)




Directions
Amazing Afghan Biscuits
1. Put in the vegan butter and the sugar, mix them until they become creamy.
2. Put in the cocoa. Mix all together.
3. Put in the vanilla.
4. Put in the flour, a little at a time while keep mixing.
5. Put in the cornflakes, mix around gently.
6. Put the mixture into biscuits by making them into little balls.
7. Put them on a greased baking tray.
8. Press the biscuits down with the back of a spoon, gently. Put some flour on the spoon so it won’t stick.
9. Put the biscuit in the oven on 180 degrees Celsius and leave it there for about 15 minutes.
10. To make the icing, put in the icing sugar and the cocoa, and mix them around.
11. Slowly pour in half of the water. Then the next half of the water.
12. If the icing is a bit thin, just add in more icing sugar.
13. Take out the biscuit from the oven, let it cool.
14. When it’s cool, put the icing on the biscuit.
15. Put the walnut halves as decorations.
16. Ready to be served.

Creamy Banana Soyshake

1. Chopped up ripe bananas, put them in the freezer.
2. Put in the bananas in the blender and make a nice creamy shake.
3. Put in the vegan milk. Mix well.
4. Ready to be served.

(For all ingredients, please use organic versions if available)
(Serves 4)
Small goya (bitter melon)
120 grams vegan ham
1 package tofu (hard-pressed or firm)
5 tablespoons sesame paste
2 tablespoons soy sauce
1 + 1 teaspoons salt
A little pepper
2 tablespoons mixed vegetable oil




Directions
Directions (preparing bitter melon):
1. Remove both ends of the bitter melon
2. Slice it into two halves and remove seeds and soft core with a spoon
3. Clean out both halves of the bitter melon
4. Slice them thinly (approximately 5 millimeters in thickness)
5. Rub salt into these thin slices (a teaspoon of salt)
6. Let the salted bitter melon sit for almost 15 minutes

Direction (preparing tofu):
1. Thoroughly press the water from the tofu (discard the water and wrap the tofu with a paper towel
or a hand towel)
2. Take another plate and place it on top of the wrapped tofu as a weight
3. Let it sit for approximately 30 minutes

Direction (other preparation):
1. Slice the vegan ham
2. Use about 120 grams and cut the vegan ham into 1 centimeter cubes
3. When done, place the cubes onto a plate
4. Take the salted bitter melon and wash it with water then discard the water
5. Cut the tofu into small cubes (approximately 1½ centimeters by 1½ centimeters in size)

Direction (stir fry):
1. Warm up the frying pan
2. After the pan is heated, put in 2 tablespoons of salad oil (use medium to high heat to stir fry)
3. Mix the oil well with the bitter melon and stir fry
4. Add the vegan ham (start with a high heat, then change to medium when the vegan ham begins to char)
5. Add the tofu (don’t crush the tofu cubes too much)
6. When looks like heat has permeated enough then add a teaspoon of salt
7. Add the sesame paste (lower the heat slightly)
8. Make sure to mix well because the oil can separate from the sesame
9. Add soy sauce at the end
10. Pour the soy sauce slowly along the edge of the pot
11. Wait until the sizzling sound
12. Finished

(For all ingredients, please use organic versions if available)
Soysage Biscuits
2 cups unbleached flour
2 teaspoons baking powde
1 teaspoons salt
3 tablespoons vegetable oil
A little melted vegan margarine
Sour soy milk (1 cup unsweetened soy + 1 tablespoon lemon juice)
1 log Gimme Lean
vegan sausage or vegan ham
1½ cups chopped green pepper
1 cup soy milk (to make the vegan sausage spreadable)

Scrambled Tofu
1–2 packages soft or silken tofu
¼ cup chopped onions
¼ cup chopped bell pepper (any color)
1 tablespoon vegan margarine
1 tablespoon Picante sauce (tomato-based, mild hot sauce)
1 clove garlic, minced
¼ teaspoon turmeric powder
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Redeye Gravy
1 tablespoon flour
1 tablespoon Better Life
[vegan] Ham Seasoning
1 teaspoon turbinado sugar
3 tablespoons vegetable oil
1 cup water or Postum or decaffeinated coffee (optional, for strong gravy)




Directions
Soysage Biscuits
1. Prepare sour soy milk by adding a tablespoon of lemon juice to the soy milk, put it in the microwave on high and curdle it for about 1 minute.
2. Put it in a bowl the flour, the baking powder, the salt, the vegetable oil, the vegan margarine, and the sour soy milk. And then mix them lightly until they combine well (do not knead the dough). This will be the biscuit dough.
3. Put a little flour on the board, then the biscuit dough.
4. Roll the dough into a rectangle.
5. Mash the vegan sausage or vegan ham.
6. Add in the chopped green pepper, mashed again using hand. Put a little oil on the hand to make it easier to mash the sausage.
7. Add in a little bit of soy milk to make the vegan sausage spreadable.
8. Spread evenly the mashed vegan sausage on the rectangle dough.
9. Roll up the rectangle from the wide side of the rectangle. No need to press it while rolling it. Just roll it up.
10. Use a long knife to help pick it up while rolling up (optional).
11. Tuck in the ends, seal the edge a little bit with water.
12. Cut the roll about half an inch thick.
13. Put a small amount of canola oil on the baking pan, then place the biscuit on the pan.
14. Preheat the oven at 425 degrees Fahrenheit.
15. When the oven is hot, put in the pan for about 15-20 minutes.
16. After about 18 minutes, check the biscuit. When they just start turning a little golden or crisp around, then they’re done.

Scrambled Tofu
1. Open the tofu package and drain the water until it is quite dry.
2. Mash the tofu.
3. Put a little bit of oil in the pan.
4. Sauté the onion, green pepper, red pepper (or whatever your preference).
5. Put in the mashed tofu and scramble it.
6. Add in the vegan margarine.
7. Add in the turmeric powder.
8. Add in the salt and black pepper to taste.
9. Scramble it until it is good and hot.
10. Ready to be served.

Redeye Gravy
1. Slice small amount of vegan ham into small cubes, and then fry them in the frying pan for a moment. Take out the fried ham, and put it aside.
2. Put about 1 tablespoon of flour in the frying pan, and a little bit of canola oil in the pan to stir it in.
3. Add in 1 tablespoon of vegetarian ham seasoning.
4. Add in a little bit of oil, stir it around.
5. Add the water gradually until it’s all mixed up.
6. When all are smooth and slightly thick, put in the fried ham.
7. Stir again, turn the burner on low heat. Let it cook for about 10-15 minutes.
8. Add 1 cup water of decaff coffee for a stronger gravy (darker gravy), it’s optional.
9. Serve it hot on a hot grits.

(For all ingredients, please use organic versions if available)
Potato Buckwheat Rolls
1 package flour wraps
1 kilogram potatoes
3–4 bags buckwheat
Garlic
Bread crumbs
Paprika
Pepper
Salt

Dill Sauce
4 tablespoons oil
2 tablespoons flour
Half bunch fresh dill (or a large quantity of dried dill)
1 cup soy milk
Salt

Raspberry Mousse
(Serves 4)
300 grams raspberries and some for decoration
140 grams sugar
220 grams soy cottage cheese
400 milliliters soy yogurt
Juice and rind of 1 orange
140 grams roasted, crunchy oatmeal
Fresh mint for garnish




Directions
Dill Sauce:
1. Chopped the dill into small pieces.
2. Warm up the oil.
3. Put in the flour, add in the Vegeta, add in the dill.
4. Let it boil for a while.
5. Pouring in and mix the soya milk continuously until the sauce become thick.
6. Add in a little bit of salt and pepper, then mix.
7. Put the sauce aside, and let it cooling down.

Potato Buckwheat Rolls:

1. Cook the potatoes for about 20 minutes, and then mash them.
2. Mix the mashed potatoes with oil to make a thick stuffing.
3. Add the buckwheat.
4. Mix thoroughly.
5. Add in the garlic, salt, and pepper. Mix together.
6. Start heating up the oil. Turn on the stove at 5-6 heat level.
7. Prepare the wrap.
8. Put one big spoon of the mashed potatoes on the wrap, then spread it out.
9. Roll the wrap then cut it into 2 pieces.
10. Roll the stuffed wrap in oil, quick enough only to help the wrap stick together, and then coat them with flour and bread crumbs mixture.
11. When the oil in the pan is ready, fry the stuffed wrap until they become golden on both side.
12. Do repeatedly for all the mashed potatoes.
13. Put the fried wrap on a plate, and put the sauce on the side.
14. Ready to serve.

Raspberry Mousse:
1. Blend the raspberries together with sugar, but leave 10 raspberries for decoration. This will be the raspberry sauce.
2. Mix the vegan cottage cheese with the vegan yogurt. Put in all the sugar.
3. Squeeze the lemon juice and pour it the yogurt mix.
4. Grate the orange zest, and pour it on the dessert. The quantity of the grated zest depends on the preference.
5. Put 2 spoonfuls or more of the dessert in a glass.
6. Sprinkle on a layer of oat flakes.
7. Pour in the raspberry sauce.
8. Put several raspberries on top of it.
9. Garnish it with fresh mint leaves.
10. Let it sit for a while to let the oat flakes soften with the mouse.
11. Ready to serve.

(For all ingredients, please use organic versions if available)
4 cups water
¾ piece bean curd
¼ block silken tofu
½ cup soy protein
⅓ cup green peas
⅓ cup diced carrot
1½ teaspoons sugar
1½ teaspoons salt
1 teaspoon natural
mushroom seasoning
Tapioca starch mix
(¼ cup water + 2 tablespoons tapioca starch)
¾ cup cilantro
2 sheets sushi nori
Sesame oil
Cracked black pepper
Lemon and chili (optional)


Directions
1. Heat the water in a pan until it’s boiled.
2. Put in the bean curd, the tofu, the carrots, and the soy protein.
3. Let it boiled and gentle stir once a while.
4. Put in the green peas, the sea salt, the sugar, and the natural mushroom seasoning.
5. Let it boiled.
6. Add the tapioca starch and stir it gently at the same time. (If it is not stirred at the same time, they will form some clumps). The soup will become thick and creamy.
7. Let it cooked for about a minute.
8. Add in the cilantro and the suhsi nori. Then turn off the heat.
9. Put a little sesame oil for garnish and some cracked black pepper for aroma.
10. Ready to serve.

(For all ingredients, please use organic versions if available)
Serves 4–6
500 grams fried tofu
250 grams mung bean sprouts
LSA (ground linseed, sesame, and almond)
3 cloves garlic
3 tablespoons oil
¼ cup vegan oyster sauce or mushroom sauce
3–4 tablespoons soy sauce




Directions
1. Heat up the wok
2. Add the oil (wait until it nice and hot)
3. Place all garlic (switch it around let that cook for maybe up to a minute; it starts getting a little bit golden)
4. Switch it around so it doesn’t stick
5. Add the tofu
6. Give it a good toss around in the garlic
7. Reduce the heat just slightly to a medium high heat
8. Add the vegetarian oyster sauce (you can change it by adding more soy to more vegetarian oyster sauce, it depends on how tasty you like the dish, how much salt)
9. Put in half of the soy [sauce]
10. Mixing it around to ensure that all the sauce coats all the tofu very well
11. Add the LSA
12. Add in the mung bean [sprouts]
13. Add some water if you like it a wee bit saucey
14. Let the water simmer
15. Put it on a low heat for maybe 1 or 2 minutes
16. Keep tossing it around
17. Add about ½ cup of water to give a nice saucy texture
18. Crank it back up to a medium heat
19. Add about 2½ tablespoons soy [sauce]
20. Once you got sizzling sound it’s ready to serve

(For all ingredients, please use organic versions if available)
Vegan Kalamari
7 pieces dried gluten pieces
½ cup rice flour
½ tablespoon hot sauce
½ tablespoon mushroom seasoning
¼ tablespoon sugar
½ tablespoon salt
1 tablespoon oil and oil for frying

Rainbow Salad
Lettuce Red cabbage
Bell peppers
Baby tomatoes(Ingredients can vary depending on preference).

Directions
Vegan Kalamari:
1. Put the dried gluten in hot water for about 10 minutes until they get soft.
2. Once they get soft, squeeze all the excess water and start tearing them into tiny little strips or bigger strips, depend on your preference. Put them in a bowl.
3. Add ½ tablespoon mushroom seasoning, ¼ tablespoon sugar, and ½ tablespoon salt. Mix them thoroughly, until they combine well.
4. Add in ½ tablespoon hot sauce, mix evenly.
5. Pour in ½ cup rice flour, then coat all the strips with flour so they are all dry.
6. Turn on the stove, put some oil on the pan, then let it become hot. Use medium high heat.
7. Once the oil hot, out the coated strip bit by bit. Make sure the strips don’t stick to each other.
8. Fry the strips until they become golden brown.
9. Take out the golden brown strips and drain the excess oil. Put it aside.

Rainbow Salad:
1. Cut the bell pepper into wedges or any shape you like, then cut them into thin slices.
2. Cut the lettuce into thin strips or any shape you like.
3. In a medium size bowl, resemble the lettuce on the base, then the red cabbage, and sprinkle the bell peppers on top of it, and for the last layer sprinkle the baby tomatoes.
4. Put the vegan kalamari in the middle of the mixed salad.
5. Ready to be served.

(For all ingredients, please use organic versions if available)
2 cups puréed pumpkin (fresh or canned)
2 cups of unbleached white flour
1½ of organic whole wheat flour
½ cup of cane sugar
½ cup of vegan butter
2 teaspoons of baking powder
1 tablespoon of ginger
½ teaspoon of baking soda




Directions
Directions (to make puréed pumpkin)
1. Chop this pumpkin up
2. Make a little hole in the pumpkin with the point of your knife (you’ll need
a good sharp knife)
3. Remove the center, the soft part where the seeds are.
4. You can use the seeds too.You can wash off this bit of pulp and take those seeds and put a little olive oil and a little salt on them and bake them. And put that to the side.
5. Cut this into finer pieces here, so it’s easier to peel.
6. Steam the pumpkin for about 10 or 15 minutes, until it’s soft. And use a vegetable peeler to take that peel off.
7. Once it’s peeled, chop it into pieces.
8. Put that into the pot.
9. You need about 2 cups, So, this has been steaming now for about 10, 10 or 12 minutes, and it’s nice and soft.

Directions (to make scones)
1. Putting a cup and a half of whole wheat flour, a couple of cups of white flour – organic, and the vegan butter in the flour,
2. Mix these two up a little bit before you start;
3. Break that vegan butter up.
4. Add the brown sugar – organic brown sugar, and the baking powder; these can all just be added in together;
5. Mix the baking soda, the ginger
6. Add the puréed pumpkin. Mix this with your hands or spoon.
7. You don’t want to over-mix it, but certainly all the ingredients need to be blended up well together.
8. After this looks just a little bit dry, add a bit more pumpkin which is the moisture content in these scones.
9. After all mixed up;( it’s formed a nice kind of a dough.) It’s ready to cook.
10. Put this on a baking pan
11. It’s good to have a little bit of flour on hand, because it can stick to your fingers, and it you just tap a little flour on where it’s needed, then it won’t stick so much.
12. Make them in a circle, Pat it down, ’til it’s about, oh, a couple of centimeters, 1–2 centimeters high, depending on how thick you like your scones.
13. Before put it in the oven, cut it into pieces. You can cut it into as many pieces as you want; (about 12 pieces because that is about the right size for a serving.)
14. After the oven is ready, cook it in a fairly hot oven, about 425 degrees.
15. Put it in. And wait for about 12 minutes.
16. If you serve them with vegan butter. Just slice them in half, and you have vegan butter and a jam of your choice on them.