(For all ingredients, please use organic versions if available)
Serves 4–6
Pre-made flaky puff pastry dough or sweet crust pastry dough
Berry Coulis
2 cups fresh or frozen
berries (raspberries, boysenberries, blueberries, etc.)
250 milliliters berry jam

Custard
2 tablespoons sugar
3 tablespoons custard powder
¼ + 1¾ cups vanilla soy milk (or any other flavor)

Garnishes
Icing sugar
Berries
Soy milk for basting




Directions
Direction (to prepare Berry Coulis):
1. High heat a cooking pan, then pour frozen berries
2. Add the jam, stir to mix them well
3. Lower heat to let simmer for 10-15 minutes

Direction (to prepare the pastry):
1. Take a sheet of pastry, cut into 8 pieces of rectangles
2. Line them onto a pan
3. Coat them with vanilla soy milk
4. Bake into a preheated oven at 200o C for 10 minutes

Direction (to prepare the custard):
1. Pour custard powder into another cooking pan
2. Add sugar, also ¼ cup soy milk, stir evenly
3. Cook in medium heat, keep stirring
4. Add the rest 1¾ cups soy milk, continuously stirring not to let mixture sticks to the pan
5. When it becomes thick, turn off the heat while stirring a bit more

Serving:
1. Put a piece of pastry on a plate
2. Press the pastry flat, pour some berry coulis
3. Put another piece of pastry on top, pour some custard
4. Spread some icing sugar and put also some berries to garnish
5. Pour some berry coulis on the plate circling the pastry
Enjoy..

500 grams wheat flour
300 milliliters water
Cucumber
Tomato
Purslane
Celtuce
Salt









Directions
1. Save some flour at the side.
2. First, use your hands to spread the flour until it is loose. Let it contain some air. This helps the flour absorb water.
3. Shake loose the flour.
4. Keep stirring clockwise and add water slowly.
5. Squeeze the dough to feel its consistency.
6. Knead the dough until it feels very soft like a soft marshmallow.
7. Clean your hand and the container otherwise the dough can stick to it.
8. Add a little water.
9. Throw it a few times. This will help the dough to rise.
10. Keeping kneading until the dough is spotless, the container is empty, and your hands are clean.
11. Splash a little water on the top of the dough.
12. Leave the dough to rise for 20 minutes.
13. Meanwhile you can prepare some vegetables to go with the noodles.
14. After 20 minutes, knead the dough again for a little bit.
15. The dough must be kneaded 3 times in order to be shiny and al dente.
16. Sprinkle a little flour once a while.
17. Leave it for another 5 minutes.
18. Meanwhile you can wash your vegetables.
19. Knead the dough again. This time is the 3rd time.
20. Knead until you hear the bursting sound of little air bubbles. This way the dough is ready and the texture is al dente when we pull it.
21. Push out the little air bubbles inside.
22. The dough needs to be kneaded until the small air bubbles come out. Then it will be ready.
23. First you tap the cucumber before you cut it so that it will absorb more flavor.
24. Turn on the stove and start boiling the vegetables.
25. Start with the chicory.
26. Just put the chicory into the boiling water for a very short time, and a little salt, and it's done. Don't boiled it for too long because it won't be crips.
27. Next, boiled the purslane and the celtuse. Don't forget to add a little salt.
28. Next, we will make the tomato sauce.
29. Put a little oil in a pan.
30. If you like chilies, you may add some.
31. Put in the chopped tomatoes in the pan, and let it cooked until it become a sauce.
32. The tomato sauce is the main condiment for noodles in Shanxi.
33. Add some salt and some seasonal vegetables.
34. Turn off the stove and put the sauce into the bowl.
35. Boil some water for the noodles. When the water boils, you can start pulling the noodles.
36. First sprinkle a little flour on a board, and then roll the dough flat.
37. Cut the flat dough and push the noodle aside so that it won't stick.
38. When you cut, don't cut it off so that it will be easier to pull.
39. Get a little flour on your hands and pull the noodle. Put it into the boiling water.
40. Stir a little and let it cooked.
41. Take the noodle out from the pan and put it into a bowl.
42. First, add the tomato sauce on the noodle, then add some vegetables.
43. Ready to be served.

(For all ingredients,please use organic versions if available)
Serves 4–6
Buffalo Hot “Vings”
Two 8 ounce packages vegan chicken
6 tablespoons vegan butter
½ cup your favorite cayenne pepper sauce

Vegan Ranch Dip
1 cup vegan mayonnaise
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill
½ teaspoon dried parsley
½ teaspoon vinegar
Black pepper and sea salt to taste
Served with 6 stalks organic celery, washed and cut into small sticks

Stadium Style Nachos with Spicy Vegan Cheese
2 cups water
1 cup raw cashews
½ cup nutritional yeast
½ cup soy yogurt
1 tablespoon arrowroot powder (or cornstarch)
1 tablespoon mushroom flavored soy sauce
1 teaspoon turmeric
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon seasoning salt
¼ teaspoon cayenne pepper powder
1/8 teaspoon liquid smoke flavoring
Served with: organic blue and yellow corn chips with jalapeño pepper slices


Directions
Direction (to make Buffalo Hot “Vings”):
1. Preheat pan to medium high, then melt half vegan butter into the pan
2. Add all vegan chicken, stir well
3. Let sit 4 minutes to make it crispy, then turn off heat
4. Add the rest of vegan butter to melt, then put the vings into a serving dish
5. Add the pepper sauce, stir well

Direction (to make Vegan Ranch Dip):
To the vegan mayonnaise, add dried dill, dried parsley, dried garlic, dried onion, salt, pepper, vinegar, stir well

Direction (to make Nachos):
1. Pour water into blender
2. Add cashews, yeast, mushroom soy sauce, cayenne pepper, paprika, turmeric, garlic powder, onion powder, seasoning salt, arrowroot powder, liquid smoke flavoring
3. Blend for 2 minutes, then pour the mixture into a pan
4. Heat about medium to medium high, and stir the mixture constantly
5. When it thick enough, turn off heat

(For all ingredients, please use organic versions if available)
6 cups unbleached flour.
1 packet yeast
½ cup sugar
¼ cup vegetable oil
1½ cups warm water
1 teaspoon of salt
Garnish:
½ cup melted shortening
Flour
Brown sugar
Cinnamon




Directions
Directions (to rise the yeast):

1. Mix the packet of yeast with the water
   
2. Add the teaspoon of sugar
   
3. The yeast should rise for 10 minutes (do not to cover it)
   

Directions (to preparing):

1. Take a bowl
   
2. Add ½ cup of sugar
   
3. Add ¼ cup of vegetable shortening
   
4. Mix them using a fork until they are creamy
   
5. Put it aside for now
   
6. Using different bowl, mix 1½ cups warm water with the salt
   
7. Put it aside for now

Directions (to make dough):

1. Put on the gloves (it is not necessary)
   
2. Take a large bowl
   
3. Add 6 cups of unbleached flour
   
4. Make a little well in the flour (push it to the side to make a hole)
   
5. Mix all of the ingredients inside this well
   
6. Pour half of the water which had salt added to it
   
7. Add the sugar and shortening mixture
   
8. Add the rised yeast (do not waste any yeast, so now rinse the cup that the yeast was in with the rest of the salty water)
9. Mix it by hand
   
10. Start by mixing the shortening in the liquid
    
11. Gradually take some of the flour to blend it in (do not mix it together all at once)
    
12. Turn it over, gently, and continue mixing by hand
    
13. Continue like this until all the flour is blended
    
14. You can see the dough is getting drier and drier
    
15. It is important not to stop until all the flour has been mixed in
    
16. Very important to knead well
    
17. The dough must rise should double in size for about 2–3 hours
    
18. To take a dish cloth and cover it to avoid heat loss (it’s important that there are no air currents)

Directions (to roll the dough):

1. You will need a surface that is a good size
2. Spread some flour so that the dough does not stick to the table
3. Put some flour on the rolling pin
4. Remove the dough from the bowl (the dough will go down a bit. But that’s fine, it’s normal)
5. Put on the table
6. If you see that it is still a bit sticky, you can just add a bit of flour
7. Roll as far as the shape is concerned
8. Start at the center and roll towards the sides and roll until a dough that is about ½ centimeter thick
9. Use a brush to spread ½ cup of vegetable oil on the dough
10. Cover the dough with brown sugar (the quantity varies according to taste)
11. Sprinkle on the cinnamon
12. Roll up the dough (to make a roll. You must start with a corner, start small. It is very important To close the end properly)

13. Cut the roll into slices 1½ inches thick
14. Put on the pan
15. Once again to cover them with a dish cloth to avoid heat loss for about 2 hours
16. After 2 hours later and the cinnamon buns are well risen
17. Heated the oven to 100o f
18. Put the pan in the oven for about 10–15 minutes
19. After 15 minutes in the oven at 100of, the cinnamon buns have expanded a bit more
20. Increased the oven to 350of
21. Return the buns to the oven for about 20 minutes
22. After finished they can be eaten as they are, or they can be served with a bit of

Blueberry jam, wild berry jelly, your choice, or again, a sweet sauce

Soba Salad Recipe
1 bundle buckwheat noodles
1 small cucumber
5 leaves green perilla leaves
1 or 2 Japanese ginger
½ package radish sprouts
2 green bell peppers
¼ carrot
1 sheet fried tofu

Dressing
2 tablespoons sesame oil
4 tablespoons soy sauce
4 tablespoons rice vinegar




Directions

1. Sauté the fried tofu in the frying pan without adding any oil until the outside is nice and golden brown.
2. Keep the flame strong until the tofu turns brownish.
3. When the tofu starts to get smoky, turn the heat down. Let the tofu cool down.
4. In the meantime, cut the vegetables: the cucumbers into long thin strips, the perilla leaves and the Japanese ginger into long thin strips, the green pepper and the carrot into small strips.
5. Cut the fried tofu into thin small strips.
6. Boil a lot of water to keep the noodles from sticking together, spread them evenly in the pot. Boil the buckwheat noodles in the pot for about 6 minutes.
7. Stir them gently but not too much as the noodles can break easily.
8. Put the noodle in the bamboo basket. Rinse well with cold water to take out the sliminess of the noodles.
9. To prepare the dressing, mix well 4 tablespoons of soy sauce, 4 tablespoons of rice vinegar, and 2 tablespoons of sesame oil.
10. Arrange the food, first, the buckwheat noodles, then put the vegetable toppings: cucumber, radish sprouts, green bell peppers, carrots, Japanese ginger, green perilla leaves.
11. Add the thin slices of fried tofu.
12. Sprinkle it with the dressing.
13. Ready to be served.