(For all ingredients, please use organic versions if available)
Tomato, Cucumber, and Basil Salad (6 servings)
4 fresh tomatoes, quartered and sliced
½ large cucumber, peeled, quartered, and sliced
½ cup fresh basil leaves
3 – 4 tablespoons balsamic vinegar
Freshly ground black pepper, to taste

No-Meat Loaf (1 loaf, about 12 slices)
1¼ cups rolled oats
1½ cups bread crumbs
¼ cup finely chopped walnuts
1 small onion
2 celery stalks
1 carrot
½ green bell pepper
One 14-ounce package ground beef meat substitute, or 2 cups cooked bulgur
3 tablespoons soy sauce
1 cup plain tomato sauce
2 teaspoons mustard
½ teaspoon dried thyme and sage
¼ teaspoon black pepper
½ cup ketchup or barbeque sauce

Mushroom Gravy (4 servings)
12 ounces button or cremini mushrooms
¼ cup water
¼ cup flour
1½ cup vegetable broth
1 – 2 tablespoons soy sauce (optional)
1 teaspoon Italian seasoning
¼ teaspoon salt or to taste
¼ teaspoon pepper or to taste

Braised Kale (Three 1-cup servings)
1 bunch kale
¼ cup water or vegetable broth
3 or 4 garlic cloves, minced
2 tablespoons soy sauce or ½ teaspoon salt
Directions
Tomato, Cucumber, and Basil Salad (6 servings)

1. Take the tomatoes, and take out the seed.
2. Cut the tomatoes in half, and then in quarters, and then each quarter into three pieces. Put them in the bowl.
3. Take off the ends of the cucumber, and then use a peeler and make lines going straight down so it will have some flesh and some of the skin showing.
4. Cut the cucumber in half, and cut again into half moon shape.
5. Add in the cucumber into the tomato bowl.
6. Take the basil, and stack them all up and then do a chiffonade (cut into a ribbon).
7. Add in the basil into the bowl.
8. Add in some nice freshly milled pepper.
9. Add in a little salt.
10. Add in the balsamic vinegar, drizzle some over the salad.
11. Give the salad a nice mix.
12. Ready to be served

No-Meat Loaf(1 loaf, about 12 slices)

1. Take the ground beef meat substitute, crumble it up.
2. Add in the bread crumbs, the onion, the bell peppers, and the mustard.
3. Add in the cumin, some thyme, the carrots, and the browned walnuts.
4. Add in a little celery and the quick rolled oats.
5. Add in the tomato sauce and some soy sauce into the mixture.
6. Add in a couple of grinds of pepper.
7. Mix everything evenly.
8. Put the mixture in a pan, and put it into the oven for about 45 to 60 minutes.
9. When the time over, take it out an just flip it over onto the cutting board.
10. Let it sit for about 10 minutes and then cut it into slices.
11. Serve it with some mushroom gravy on top.

Braised Kale

1. Add in a little vegetable stock in a pan. Heat it.
2. Add in the garlic, and sauté it for a while.
3. Add in the stem of the kale first, and then the larger pieces, and then the rest of the kale.
4. Add some more vegetable stock if needed.
5. Add in some soy sauce, and let this cook for a few minutes.
6. When the kale are tender and small, add in a little lemon juice. Mix.
7. Ready to be served.

(For all ingredients, please use organic versions if available)
2 pounds seitan, cubed
1½ cups pineapple juice
2 medium
green bell peppers
1 red bell pepper
1 large onion
½ cup natural sweetener
½ cup rice vinegar
¼ cup molasses or rice syrup
2 tablespoons canola oil
1 cup pineapple mango chunks
1 cup mung bean sprouts

Seitan
Batter
5 cups vital gluten flour
3 tablespoons
garlic powder
3 tablespoons
onion powder
2 tablespoons dried sweet basil
Liquids
5 cups filtered water
½ cup tamari
1 teaspoon liquid smoke
Stock
1 cup tamari
3 tablespoons rice syrup, sorghum, or molasses
Filtered water to fill
half of 12 quart pot
Directions
Directions (to make seitan):

1. Take a couple of blocks of seitan
2. Cut them into small strips
3. Take a little bit of oil and just put some in the pan to heat up
4. Add the seitan into the pan and let it brown
5. Take the browned seitan and put it into the little dish
6. Cut the onions into some strips
7. Add a drop more oil into the pan
8. Sauté the onions
9. To put some color take red pepper, de-seed it, and cut that into big chunks
10. Put it into the pan
11. Grab a green pepper, de-seed it, and cut that into big chunks
12. put it into the pan
13. Cut the top off of the pineapple, turn it over, cut the bottom off
14. Take a sharp knife and just go right down the sides
15. Cut into nice chunks
16. Throw into stir-fry
17. Cut a mango into cubes
18. Throw into stir-fry
19. Add the seitan
20. Take a few sprouts (mung bean sprouts, clover sprouts, chickpea sprouts, lentil sprouts)
21. Put a drop of water in
22. Put the top of the pan on and let that steam soft
23. Give that about 2, 3 minutes, just to let it steam
24. Put the sweet and sour sauce
25. Mix well
26. If you want to thicken the sauce a little faster and a little bit more and not have to sit there and wait until the sauce reduces down, you can take a bowl, take a little bit of cornstarch or arrowroot powder, add just the smallest amount of water to dissolve cornstarch
27. Take that cornstarch and pour it right in
28. Mix it all together
29. Take some rice and put it into the plate
30. Take our sweet and sour and just spoon this right onto our bed of rice
31. Ready to serve

Directions (to make sweet and sour sauce):

1. Add a little bit of rice syrup (to give it a little bit of extra thickness)
2. Add a teaspoon of the tamari
3. Add a tablespoon of the sugar
4. Put about the same amount of rice vinegar as you did with the rice syrup
5. Mix that all
6. Add a little bit of pineapple juice
7. Stir that up
8. Ready to use

(For all ingredients, please use organic versions if available)
Rice & Beans
2 cups cooked beans
3 cups coconut milk (or more if too dry)
3 tablespoons onion
3 tablespoons red pepper
2 tablespoons chopped garlic
2 teaspoons thyme
2 teaspoons salt
3 tablespoons soy sauce
1 tablespoon barbecue sauce
1 teaspoon Panamanian chili
5 teaspoons parsley
1 teaspoon black pepper
1 teaspoon oregano

Green Plantain Patty
½ teaspoon sea salt
1 tablespoon thyme
5 teaspoons chopped onion
Red pepper
Celery
Green plantain (with peel)
2 cups whole oats
Vegetable oil to fry
Garlic

Secret Recipe Addition
2 tablespoons lemon
1 pinch salt
Sliced onion
Oil
Pinch of natural seasoning
A little cane sugar

Caribbean Sauce
1 teaspoon Panamanian chili
Tomato, minced
1 cup coriander
1 cup celery
2 tablespoons garlic
1 cup water
1 cup onion
½ teaspoon oil
A little oregano powder
A little black pepper
3 tablespoons soy sauce
Tapioca flour
A little water


Directions
Rice & Beans

1. Cook the coconut milk with all the onion, red pepper, chopped garlic, parsley, thyme, and salt.
2. Add in the soy sauce, and barbeque sauce.
3. Add in the black pepper, oregano, and chopped panama’s chili.
4. Let them cook for a about 20 minutes to get the coconut concentrated together with every of those fresh ingredients.
5. Add in the cooked beans and the rice to the coconut milk.
6. Add some more of coconut milk if needed so the rice won’t be very dry.
7. Pour some of Panamanian chili again and cover it. Let it cook for a while.
8. The dish is ready.

Green Plantain Patty

1. Grate the plantain with everything including the peel.
2. Add in 2 cups of whole oats.
3. Add in the onion and pepper.
4. Add in the celery.
5. Mix it with hands.
6. And form it into balls and some like filet.
7. Fry the meat ball form and grill the filet form.
8. Fry and grill until both sides are golden brown.
9. Serve the meat ball and the fillet with the Caribbean Sauce.

Secret Recipe Addition

1. To marinate the fillet, mix 2 tablespoon of lemon juice, 1 pinch of salt, sliced onion.
2. Heat it with a bit of oil.
3. Add in 1 pinch of natural seasoning and a little bit of cane sugar.
4. Pour it over the filler with a green salad.

Caribbean Sauce

1. Prepare the blender, add in the tomato, some coriander, celery.
2. Add in the garlic, the water, and onion.
3. Blend them, but not too much.
4. Pour the sauce in a pot, and add in a tablespoon of oil.
5. Add a little of chili, oregano powder, 3 tablespoon of soy sauce and Panamanian chili.
6. Leave it to boil.
7. Stir some tapioca with a bit of water to thicken the Caribbean sauce.
8. The sauce is ready.

(For all ingredients, please use organic versions if available)
Aloo Bodi Tama
1 pound potatoes
1 pound black eyed peas
100 grams bamboo shoots
½ teaspoon red chili powder
1½ teaspoons salt
½ teaspoon turmeric powder
1 teaspoon coriander and cumin powder
½ teaspoon garlic paste
½ teaspoon ginger paste
50 grams oil
1 onion
5 grams cilantro

Soy Choyela
200 grams soy protein chunks
1½ teaspoons salt
50 grams oil
1 teaspoon garlic paste
1 teaspoon ginger paste
½ teaspoon red chili powder

Directions
Aloo Bodi Tama

1. Boil the potatoes and then peel the skin.
2. Heat some oil in a frying pan.
3. Meanwhile, chop the onions and then fry them until they are red.
4. Add in the bamboo shoots.
5. Add in the turmeric.
6. Put on the cover for a while, and then add in the beans.
7. Let them cook for a while before adding the garlic paste.
8. Add in the chili powder. Add in the salt.
9. Add in the boiled potatoes. Let them fry for some time.
10. Stir once a while and cover it for a while.
11. Add in the cilantro leaves. Mix.
12. Cover it again for a while.
13. Add in a little amount of water, and let it boil.
14. The dish is ready.

Soy Choyela

1. Boil some water, and then add in the soy protein for a while.
2. Stir it to let all the soy soak in water.
3. Remove the hot water, and then pour cold water to let the soy protein cool.
4. Squeeze it until no water is left.
5. Add some salt and ginger to it according to taste.
6. Add also some garlic paste according to taste.
7. Add coriander, cumin, coriander powder according to taste too.
8. Add chili powder as per taste.
9. Add a bit of raw oil.
10. Knead it so that all the spices saturate into it from all sides.
11. Heat the oil for a while.
12. Fry the soy protein and keep mixing so it won’t get burnt.
13. It should be fried until it does not become red.
14. When it is ready, add in some coriander leaves to it. Mix.
15. The Choyela is ready.

Serve the Aloo Bodi Tama and the Soy Choyela with steamed rice.

(For all ingredients, please use organic versions if available)
Tonya Kay’s Aloe Mimosa
5 – 6 oranges Fresh aloe vera leaves
Homemade Raw Energy Bars
100 grams chopped walnuts
100 grams dates
2 tablespoons dried cherries
1 tablespoon coconut
Pinch nutmeg

Directions
Directions (to make aloe mimosa):

1. Start with juicing 6 oranges
2. Cut the aloe vera leaves skin away then cut it into bars
3. Put 2 cubes of aloe vera into the blender
4. Put in oranges juice into the blender
5. Blend them
6. Ready to drink

Directions (to make raw vegan power bars):

1. Put 100 grams of chopped walnuts in the bowl
2. Add a pinch of nutmeg
3. Add a tablespoon of coconut
4. Add 2 tablespoons of dried cherries
5. Put 100 grams of dates in the microwave for 15 seconds
6. Mash it into paste
7. Put it in the bowl
8. Stir it with hand
9. Once it’s mixed, put it in the container that already lined with bake paper and smush it into the bottom (you can also just take a little bit of coconut oil and spread it on the bottom)
10. Once you press it down nicely into your container, then you take it, you put into the refrigerator for minimum 2 hours t
11. then take it out and Cut it into bars
12. Ready to be served

For all ingredients, please use organic versions if available
Pondu leaves
Cassava
Green peppers
Aubergine
Spinach
Soy protein
Leek
Onion
Garlic
Salt
Palm oil
Directions

1. Boil some water, until it is hot, and then add in the pondu leaves. Increase the heat so that is lights up well.
2. Meanwhile, chopped the green pepper into small pieces. When the pondu already hot, mix the green pepper with the pondu.
3. Chopped the leek into small pieces and mix it with the pondu.
4. Take onions and cut them into very fine pieces, and mix it with the pondu.
5. Take the aubergine, peel off the skin, chopped it into small pieces and mix it with the pondu.
6. Add in some salt.
7. Add in the Bitekuteku that has been chopped into small pieces.
8. Add in some palm oil.
9. Add in the soy protein.
10. Cook the pondu and everything else for about 40 minutes.
11. The pondu is ready to eat with rice of cassava.

(For all ingredients, please use organic versions if available)
Courgettes and Asparagus Warm Salad with Butter Beans
Courgettes
Butter beans
Asparagus
Frozen peas
Soy sauce
Olive oil
Pesto Sauce
Rocket leaves
Pine nuts
Lemon
Olive oil
Serve on
sliced ciabatta bread
Napolitano Pasta
Sauce
Mushrooms
Diced tomatoes
Tomato paste
Parsley
Basil
Seasoning herbs
Salt
Pepper
Soy sauce
Olive oil
Olives
Garlic (optional)
Vegan Parmesan Nut
Topping
Cashew nuts
Olive oil
Soy sauce
Salt
Pepper
Garlic (optional)
Serve with pasta & vegan
parmesan nut topping


Directions
Courgettes

1. Steam the asparagus first and when the asparagus have become a bit soft then add in the frozen peas into the steamer.
2. Fry up the courgettes in olive oil or any vegetable oil until they are nice and brown.
3. Add in the butter beans into the courgettes. Add in some soy sauce and let them simmer.
4. Add in the steamed asparagus and the steamed peas into the courgettes.
5. Mix them and turn the heat off.
6. Add on top the pesto sauce.
7. Meanwhile, in a frying pan put some sliced Italian bread or ciabatta with a very light thin layer of olive oil.
8. The courgettes can be put on the bread and served.

Pesto Sauce

1. In a Vitamix of Blendtech or any kind of blender, add in a couple of teaspoon of olive oil, add in the pine nuts and rocket leaves.
2. Add in a bit of lemon juice.
3. Turn on the blender.
4. The pesto sauce is done.

Napolitano Pasta Sauce

1. Cook the pasta in boiled water for about 20 minutes.
2. Heat some olive oil, and then add the mushrooms. Use medium heat for the mushrooms to slowly simmer as well as adding a bit of soy sauce. Cook it for about 2 minutes.
3. Take a bowl of some diced tomatoes, add in a bit of seasoning herbs, a dash of pepper and salt.
4. Add in some parsley and basil.
5. Put them all in a blender.
6. Add in some tomato paste for the strength and texture and taste.
7. Add in some sugar.
8. Turn the blender on.
9. The Napolitano sauce is done.
10. Add the Napolitano sauce to the mushroom, leave on pan for about 30 minutes to simmer and cook nicely.
11. Add in some olives add the end of the cook so they don’t become overcooked.
12. Preparing the dish, lay the pasta, the sauce, the garnish on top, and then take as much Parmesan nutting as you like.
13. The Napolitano Pasta Sauce is ready.

Vegan Parmesan Nut Topping

1. In a blender, add in some cashew nuts, some olive oil, soy sauce, salt, pepper, and blend it up until it gets nice.
2. The vegan parmesan nut topping is done.

(For all ingredients, please use organic versions if available)
Pastry Shell:
140 grams all-purpose flour
50 grams coconut oil
15 grams powdered sugar
60 milliliters ice cold water
Pastry Paste:
130 grams cake flour
50 grams coconut oil
Filling:
400 grams mung bean paste
80 grams vegan protein shreds
100 milliliters oil
50 grams diced mushroom
50 grams vegan ham
150 grams crispy dried turnip




Directions
Pastry Shell:

1. Take the flour, the powdered sugar, coconut oil, and ice water.
2. Mix them well to make a dough.
3. Put the dough on the table and knead it like kneading noodle dough with the center of your palms.
4. Knead the dough until it is smooth. It will take about 3 minutes.
5. Put the dough in the bag and chill it in the fridge for 30 minutes.
6. After 30 minutes, take the dough out of the fridge, knead it again and divide it into 8 equal portions.

Pastry Paste:

1. Heat up the pan, pour in the coconut oil. When the oil is hot, turn off the fire, add in the cake flour and fry it until cooked.
2. Put the flour on the plate. After being heated, the flour forms some small balls.
3. Smooth them out with the rolling pin.
4. Knead it into dough, divide it into 8 equal portions. Each portion is about 15 grams.
5. Put the portions on a plate for later use.

Filling:

1. Add some oil into the pan and heat it. Heat it until there is smoke.
2. Fry the mushrooms until they are golden to bring out the aroma.
3. Add in the diced vegan ham and fry it to bring out its aroma.
4. Add in the diced dried turnips and fry them to bring out its aroma.
5. Add in a little bit of Chinese Toon to enhance the aroma.
6. Add in a bit of pepper powder, a bit of sugar, a bit of salt, and some soy sauce.
7. Mix it well.
8. Turn of the heat and put the filling in a container and let it cool for later use.
9. This salty filling is ready.
10. To make the sweet mung bean paste, just soak peeled mung beans for 6 to 8 hours.
11. Steam them and add sugar and oil, until it becomes like paste.
12. Knead it until it’s really smooth.
13. If it is too dry, jus add some water, and knead again.
14. The sweet mung bean filling is ready to be used.
15. Cover it with a piece of wet cloth to keep it moist.

When everything is ready:

1. Take 1 portion of pastry paste and wrap it with the pastry shell.
2. Tight the opening with your thumb and index finger. Wrap the pastry tightly and then seal the edge of the pastry shell tightly.
3. Wrap the pastry paste evenly otherwise it may seep out when we roll the pastry later and it won’t taste good.
4. When the pastry paste has been wrapped in the pastry shell, roll it into a long strip. Place the rolling pin in the middle and push upwards, not too hard, and then roll downwards. Then fold it up.
5. Let it irregular edge face up and roll it once more. Then it will create many layers and the pastry will be aromatic and tasty after baking.
6. Set it aside to let it rise.
7. Cover it with a wet gauze cloth to keep it form losing moisture.
8. To wrap the filling, start with the first pastry shell that have been prepared.
9. Roll it flat from the center to the edges, just like when wrapping filling into a bun.
10. Fill in the mung bean paste.
11. Tighten it with the thumb and index finger.
12. Add the filling that have been fried earlier. This is for salty pastry cake.
13. Add some vegan protein shreds and then seal it tighly.
14. Place the sealed side facing down and put it on the baking tray.
15. Do it for the rest of the pastry shell.
16. Preheat the oven for 10 minutes to 180 degrees Celsius.
17. Put a red dot on the moon cakes for symbol of good luck.
18. Bake them in the oven for 30 minutes.
19. The moon cake is ready.

(For all ingredients, please use organic versions if available)
Cochayuyo seaweed
Cochayuyo seaweed stem (huilte)
Bell pepper
Scallions
Cilantro
Lettuce
Sesame oil
Sea salt
Tomatoes
Lemon juice
Carrots
Potatoes
Clove of garlic


Directions

1. Hydrate cochayuyo seaweed for 1 hour, washed it, and leave it in the water, then stretched it
2. Bagged and chopped cochayuyo seaweed then put it in the bowl
3. Chop the scallions, cilantro, lettuceand, and the peppers, chop it as thin as possible
4. Add the juice of 3 lemons to saturate it well
5. Mix all ingredients
6. Add garlic
7. Add a little sea salt
8. Leave that for about 5 or 10 minutes to marinate
9. Peel a potato that was has been cooked
10. Split the potatoes down the middle and hollow it out a little
11. Hollow out a tomato then put on the plate
12. Garnish with the lettuce
13. Add a little bit of the grapeseed oil, to make it milder
14. Fill the tomatoes and the potato
15. Spread a bit of sesame on the lettuce
16. Ready to serve

(For all ingredients, please use organic versions if available)
Watermelon Gazpacho
2 tomatoes
1 - 1½ cups watermelon
1 large cucumber, cubed
½ green Anaheim pepper
1 slice white
Vidalia onion
½ - 1 tablespoon grated ginger
Juice of 1 lime
Handful cilantro leaves
1 teaspoon salt (Himalayan)

Watermelon Gazpacho
2 tomatoes
1 - 1½ cups watermelon
1 large cucumber, cubed
½ green Anaheim pepper
1 slice white Vidalia onion
½ - 1 tablespoon grated ginger
Juice of 1 lime Handful cilantro leaves
1 teaspoon salt
(Himalayan)
Directions
Watermelon Gazpacho

1. Boil some water, put in the tomatoes in the boiled water for only 30 seconds. And them put the tomatoes in the cold water.
2. Peel the tomatoes skin, and cut them into quarter and seed it.
3. Cut the tomatoes into long strips.
4. Put the tomatoes in a bowl.
5. Cut the watermelon into cubes.
6. Seed the cucumber, and then cut it into cubes.
7. Slice and cut the Anaheim pepper.
8. Slice the onion.
9. Grate some fresh ginger for 1 tablespoon at the most.
10. Chop the cilantro. Make sure there’s no stem in it. Only the leaves.
11. Put the watermelon in a blender and make them into purée.
12. Add into it all the diced vegetables. Stir nicely.
13. Add in some salt to taste.
14. Place the soup in the refrigerator until it’s time for meal.

Garden Fresh Burrito Nut Meat

1. Soak the nut with adequate filtered water. If you doing it in advance, just put it in the refrigerator the night before.
2. Strained the nut and put them into the blender.
3. Turn the blender into “Pulse Chop” or just turn the blender to ‘on’ and ‘off’.
4. Add in a little bit of water and add a bit more when needed.
5. The blended nut should be creamy and almost like a pâté feel.
6. Put the blended nut in a bowl and start to season it with generous amount of chili powder, some cumin, some Mexican seasoning, some cajun salt, some Bragg liquid amino. Mix them all together.
7. Chop some green onion and some green scallion.
8. Add them into the mixture and mix again. The taco nut is ready.
9. Take two larga Napa cabbage leave as substitution of the tortillas.
10. Put the taco nut on the Napa leave, spread it out.
11. On top of the nut, put the cilantro sauce.
12. Put the mango salso on top.
13. Ready to be served.

Mango Salsa

1. Cut the mango and scoop it out with a spoon.
2. Cut the mango into small pieces.
3. Cut the Anaheim pepper and the serano pepper, deseeded it, and finely diced it.
4. Cut and finely diced the red onion.
5. Cut the pineapple into small cubes.
6. Finely chopped the fresh mint leaves and the cilantro.
7. Mix all the ingredients in a big bowl.
8. Add in some lime juice, and mix again.
9. Put the mango salsa in the refrigerator and take it out when it’s time to be served.

Cilantro Sauce

1. Take the avocado, get red the pit and scoop out the flesh.
2. Put them in a blender.
3. Add in the onion.
4. Add in the cilantro, and some fresh garlic.
5. Add in half a lemon for juice.
6. Add in some soy sauce, some cumin, and some good salt.
7. Add in some water and blend them all into purée.
8. Pour them in a bowl and place it in the refrigerator for later use.