Directions
Parsley Dust

1. Take the tops of the parsley, de-stem it, and then chop it up really fine.
2. Strain the parsley and squeeze all the juice out of it, and it will be like a fine dust that will be sprinkled as like a garnish on the actual meal.

Infused Water:

1. Take out the water from young Thai coconuts.
2. Take some orange pieces with a clove stuck in them, some cinnamon sticks, and some lemon slices.
3. Put the coconut water and the orange, lemon, and cinnamon in a jar and fill it full with filtered water.
4. The infused water is ready.

Portobello Fillet

1. Remove the gills from the portobello mushrooms.
2. Slice the mushrooms in half and then slice them again into two half, like slivers.
3. Marinate the mushrooms in a rosemary, orange, miso, and garlic.

(For all ingredients, please use organic versions if available)
1 kilogram package vegan lamb
1 liter coconut milk
Fried onion
Cooking oil
1 glass water

Spices:
2 pieces ginger, crushed
2 pieces galangal, crushed
2 stalks lemongrass, crushed
3 bay leaves
3 lime leaves
Palm sugar to taste
Salt to taste

Spices to blend:
1 tablespoon coriander seeds
1 teaspoon peppercorns
¼ nutmeg
5 cloves
2 sticks cinnamon
1 teaspoon cumin
2 cardamom seeds
2 pieces turmeric
2 pieces kencur
6 candlenuts
6 shallots
4 cloves garlic
Directions
1. Put all the spices to be blended in a blender, then blend it together.
Add some water, just a little bit to make the blending process run smoothly.
2. Add some cooking oil in the pan, not too much, turn on the heat, and let it heat up for a while.
3. Once the oil becomes hot, put the blended spices and all the spices in the pan. Stir well and let it cook until they become fragrant and dry.
4. Then, put in the vegan lamb.
5. Put in some water, stir to let the spices marinate.
6. Add salt and palm sugar to taste.
7. Put on the cover lid, to let vegan lamb absorb the spices.
8. Let it boil and stir it slowly once a while.
9. Once it is boiled, put in slowly the coconut milk, then stir slowly.
10. Wait a while until it is boiled again, then turn off the heat.
11. Put the cooked vegan lamb and its broth in a bowl, then sprinkle the fried onion on top.
12. Ready to be served.

Pumpkin Chili
1 (12 ounce) package soy chorizo or any vegan sausage
1 red bell pepper, chopped
1 chopped sweet onion, chopped
1 cup vegetable broth
1 cup diced tomatoes
1 cup pumpkin
1 cup garbanzo beans
1 tablespoon pumpkin pie spice
1 tablespoon ground cumin
½ teaspoon crushed
red pepper flakes
1 tablespoon sugar
1 tablespoon olive oil
Sriracha to taste

Sweet and Tender Cornbread Muffins
1 cup wheat flour
1 cup cornmeal
1 tablespoon baking powder
1 cup vegan milk
(such as soy milk)
1 teaspoon sea salt
⅓ cup sugar
⅓ cup oil

Pomegranate Walnut Salad
8 ounce baby spinach
1 fresh pomegranate
¼ cup chopped walnuts
2 once flaxseed oil


Directions
Directions (to make pumpkin chili):
1. Add about 1 tablespoon of olive oil to pan.
2. Add the chopped onion.
3. Stir that around to sauté it a little bit before adding the rest of the ingredients.
4. After a few minutes, add peppers and vegan sausage.
5. After sautéing the onions and peppers, add 12 ounces of the vegan sausage. And mix these together well.
6. After a couple of minutes, add organic pumpkin, diced tomatoes, and a cup of vegetable broth. Stir that together.
7. Add the garbanzo beans, 1 tablespoon of pumpkin pie spice, 1 tablespoon of ground cumin, and stir that around.
8. Add about ½ teaspoon of crushed red pepper flakes and 1 tablespoon of sugar.
9. Let that cook together, and add just a little bit of Siracha seasoning to taste.
10. Let this cook over medium heat for about 30–45 minutes,
11. Then you can serve it or save it.

Direction (sweet corn bread muffins) :
1. Preheat the oven to 350 degrees.
2. Line the muffin pan with muffin papers or spray it with oil so that the batter does not stick.
3. In a small mixing bowl, combine the soy milk, 1 cup of soy milk or any vegan milk, and ⅓ cup of oil. Mix that together and set it aside.
4. Combine all of dry ingredients: 1 cup of flour, 1 cup of organic cornmeal, ⅓ cup of organic sugar, 1 tablespoon of baking powder, and 1 teaspoon of sea salt. Mixing them together.
5. Add the wet ingredients to the dry ingredients, and mix that together. Just until it is combined,
6. Spoon the batter into the muffin pan.
7. Fill each cup about halfway with batter, and the rest of the way it will rise on its own.
8. Put this in the oven.
9. Bake these for about 25 minutes or until golden on top and baked all the way through.

Direction (salad) :
1. The star of this salad is 1 fresh pomegranate,
2. top a bed of 8 oz baby spinach, accompanied by ¼ cup of chopped walnuts, and drizzled with 2 ounces of flaxseed oil.
3. In a large bowl, place washed baby spinach or any organic greens.
4. Top them with the chopped walnuts and drizzle over flaxseed oil.
5. Add the pomegranate which we have already opened.
6. Remove all of the fruit from the skin,
7. Top them splendidly on our spinach walnut salad
8. It is ready to serve to our guests.

(For all ingredients, please use organic versions if available)
Vegan Tofu Pastry: (Serves 4)
2 sheets vegan puff pastry (ready rolled)
150 grams firm tofu (refrigerated before and diced)
2 teaspoons soy sauce
1 teaspoon corn flour
2 teaspoons fresh ginger, grated
1 tablespoon sweet chili sauce
1 spring onion, sliced
3 teaspoons coriander, chopped
½ teaspoon orange zest

Pastry Dipping Sauce:
1 green onion, sliced
1 short Lebanese cucumber, diced
½ cup rice vinegar
¼ cup sugar 1 small red chili, sliced

Grilled Eggplant Spinach Garden Salad:
2 medium to large eggplants, sliced
Baby spinach
Mixed salad or lettuce or any green salad you like
Cherry tomatoes
Alfalfa sprouts
1 avocado

Eggplant Marinade:
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon sugar

Salad Dressing:
4 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons rice vinegar

Directions
Directions (to make pastry filling):
1. Put tofu into a bowl
2. Add corn flour, ginger, soy sauce, sweet chili sauce, spring onion, coriander and orange zest
3. Stir well then store in refrigerator for 2-4 hours

Directions (to prepare eggplants):
1. Mix all ingredients to marinade eggplant in a cup
2. Dip each slice of eggplant into marinade then line up on a baking tray
3. Bake for 20 minutes at 200oC (a)

Directions (to make pastry):
1. Cut 2 pastry sheets into 8 smaller sheets
2. Put the filling onto each sheet and fold diagonally
3. Press both edges with a fork so they stick together
4. Line the pastries up on baking tray
5. Bake for 20 minutes at 220oC

Directions (to make dipping sauce for pastry):
1. Put sugar and rice vinegar into a pan, heat low and stir
2. Then pour into a bowl, add cucumber, onion and chili

Directions (to prepare salad):
1. Mix the greens with alfalfa sprouts, tomatoes, eggplants (a) and avocado
2. Pour mixture of salad dressing onto salad, spread some blackpepper and stir

(For all ingredients, please use organic versions if available)
Kale-bouli
1 bunch kale, thoroughly washed, tough stalks removed
Juice of 1 large lemon
½ teaspoon salt
2 tablespoons extra virgin olive oil (optional)
¼ cup soft hemp seeds (or sunflower/pumpkin seeds, or bulgur)
½ cup chopped parsley
1 medium tomato, diced
2 green onions, chopped or 2 tablespoons chopped red onion
1 cucumber, diced

Citrus Kale Salad
1 bunch kale, washed and tough stalks removed
½ tsp salt (or more to taste – but this salad doesn’t need much)
Juice of one lemon
1 Tbsp olive or walnut oil (optional – omit if watching fat intake)
2 oranges, peeled and sectioned (remove seeds if not seedless)
1 grapefruit, peeled, sectioned and seeded
1/2 small red onion, sliced (about ¼ cup)




Directions
Direction (to prepare Citrus Kale Salad):
1. Put the kale leaves into a big bowl
2. Add salt, lemon juice (half)
3. Use both hands to mix and massage the kale evenly
4. Add olive oil, red onion, grapefruit, orange, mix them evenly
5. Marinate into fridge for 2 hours

Direction (to prepare Kale-bouli Salad):
1. Put the kale leaves into a big bowl
2. Add parsley, salt, lemon juice
3. Add tomatoes, onions, cucumber
4. Spread some hemp seeds, mix them evenly
5. Marinate into fridge for 2 hours

Azuki beans
Millet
Sweet yam (cut small)
Tremella (soaked 4 hours)
Sugar
1 liter water

Tri-Color Sweet Cake
Sweet yam (sliced)
Taro (sliced)
Chinese purple yam (sliced)
Sugar
Soy milk (optional)
Vegan cream (optional)

Chinese Pear, Red Date, and Tremella Soup
Chinese pear (cut small)
Tremella (soaked 4 hours)
Red dates
Almonds
Rock crystal sugar
Some water




Directions
Direction (to prepare Azuki beans):
1. Put water in a pot
2. Add azuki beans, millet
3. Cover the lid until water boiled
4. Add sweet yam, tremella
5. When boiled add sugar

Direction (to prepare Tri-Color Sweet Cake):
1. Steam the sweet yam, taro and Chinese purple yam altogether
2. Use spoon to mash each of them separately in a cup
3. Put the mashed ingredients into mold as you like
4. Chill the mold

Direction (to prepare Chinese Pear, Red Date, and Tremella Soup):
1. Put water in a pot with high heat
2. Add Chinese pear, tremella, red dates, almonds
3. Cover the lid until water boiled
4. When boiled add sugar

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

Agave Nectar Tofu and Fruit Breakfast Platter
Tofu (soft or silkened)
Bananas, sliced
Hazelnuts
Dates
1 fig
Water
Agave nectar

Avocado Tofu Dip
Tofu (soft or silkened)
1 avocado, sliced
1 lemon
assorted vegetables of your choice: carrots, celery, mushrooms
Dijon mustard





Directions
Direction (Agave Nectar Tofu and Fruit Breakfast Platter):
1. Cook some tofu in a pan with little bit water
2. Fill a plate with bananas, hazelnuts, dates and fig
3. Pour the cooked tofu onto plate, spread some agave nectar over tofu
Enjoy..

Direction (to prepare Avocado Tofu Dip):
1. Put avocado into a blender
2. Add lemon juice, Dijon mustard
3. Blend them all well
4. Pour the dip into cup, add salt and/or pepper to taste
5. Fill a plate with assorted vegetables
Enjoy..

4 tomatoes (diced)
1 kilogram potatoes (peeled and boiled)
1 green bell pepper (chopped)
1 Scotch bonnet pepper (chopped)
¼ kilogram kidney beans
Tomato purée
1 onion (sliced)
Some leek (chopped)
mushroom
1 vegetarian seasoning cube
1 teaspoon salt
200 milliliters vegetable oil
Garden huckleberry leaves
Directions
1. Preheat vegetable oil in cooking pot
2. Add onion, when becoming brown add tomato puree and stir
3. Add tomatoes, green pepper, leeks, mushrooms, some water, huckleberry leaves
4. Add kidney beans, scotch pepper, potatoes
5. Keep stirring during adding ingredients
6. Cover the pot and let it simmer for 5 minutes
7. Add seasoning cube and salt
Enjoy..

Almond Raisin Sweet Rice
Boiled rice
Jaggery dissolved in 13 teaspoons water
Fennel seeds
Raisins
Almonds, chopped
1 teaspoon vegetable oil
Ground cardamom (optional)
Fresh rose petals to garnish (optional)

Crispy Pakoda
Gram flour
Onion, finely chopped
Potatoes, finely chopped
Pinch of baking soda
Carom seeds
Fresh or dried mint
Coriander leaves, finely chopped
Red chili powder (or black pepper powder)
Green chili, finely chopped
Salt
Oil
Water
Served with ketchup and/or bread
Directions
Direction (Almond Raisin Sweet Rice):
1. Preheat oil in cooking pot
2. Put boiled rice in, lower heat
3. Pour the jaggery water over the rice, spread some fennel seeds and mix
4. Add raisins and almonds, keep some for garnishing later
5. Add some cardamom if you like
6. Serve the rice in a plate, spread some raisins, almonds and some fresh rose petals

Direction (to make batter for Crispy Pakoda):
1. Put gram flour into a bowl
2. Add onion, potatoes, coriander, mint, carom seeds, some baking soda
3. Add red chili powder, green chili, salt, water
4. Mix them all, add water if necessary but keep a thick consistency

Direction (to cook Crispy Pakoda):
1. Preheat oil in a pan
2. Put some batter in, a spoonful each
3. Stir and turn until golden brown