(For all ingredients,please use organic versions if available)
Fresh or frozen spinach
1 heaped tablespoon
coconut oil
2 blocks firm tofu
Asparagus
2 cups of coconut cream
1 large onion, chopped
3 or 4 cloves garlic, minced
Massel vegan
chicken-style stock cubes
1 tablespoon Moroccan spice mix
1 tablespoon herb and garlic seasoning
Rock salt
Served with rice and fresh garden salad





Directions

1. Fry the onions until it’s clear.
2. When the onion already soft, add in the garlic.
3. Add in the spices and lightly fry it.
4. Add in the sliced tofu. Fry slightly.
5. Dilute 2 vegan chicken-style stock cubes in a cup of water.
6. Add in the rock salt to the tofu.
7. Fry the tofu until it is golden brown.
8. Cut the asparagus into small bite size and then add in to the tofu.
9. Add in ½ cup of the stock.
10. Add in the spinach. A little bit at a time.
11. When all the spinach are shrink, add in the coconut cream. Mix.
12. Put the lid on and let the coconut and the spinach to shrink. This will take about 5 – 10 minutes.
13. Meanwhile, cook the rice.
14. Pre-soaked the rice for about 15 minutes beforehand so it will cook faster and taste better.
15. Add in a little bit of salt and pour some hot water and then let it boil.
16. 1 cup of rice with 1 cup of water.
17. Cook until all the water evaporate.
18. Meanwhile, prepare the salad with lettuce, tomato, and cucumber.
19. To serve the spinach tofu, put some rice on a plate, and arrange some spinach tofu on the side.
20. Add in the garnish.
21. Serve the rice with the salad.

(For all ingredients, please use organic versions if available)
Caramel Fakiatto (Serves 2)
8 ounces unsweetened
almond milk
2 tablespoons cacao powder
1 frozen banana
Dates or date paste to taste
8–12 ice cubes
½ teaspoon Watkins caramel extract

Orange Chocolate Mousse
16 ounces pitted dates
soaked in 16 ounces orange juice
12 ounces walnuts
½ cup raw cacao powder
½ cup unsweetened
Coconut
1 tablespoon
alcohol-free vanilla extract
1 teaspoon orange extract (optional)


Basic Healthy Pie Crust
2 cups raw nuts
2 cups pitted dates
¼ cup raw cacao powder
1 tablespoon alcohol-free vanilla extract

Raspberry Coulis
1 bag frozen raspberries, defrosted (or cherries or strawberries)
Dates or date paste (optional)
1 teaspoon - 1 tablespoon alcohol-free vanilla extract (optional)
½ teaspoon almond extract (option)
Lemon juice (optional)



Directions
Raspberry Coulis

1. Take a bag of organic frozen raspberries and let them defrost on the counter overnight.
2. Put them in a blender.
3. Add in some dated that have been soaked in water or almond milk, or orange juice.
4. Add a little bit of almond extract, optional.
5. Add in a tablespoon of vanilla.
6. Turn the blender on.
7. Put the sauce in a squeeze bottle.
8. This sauce can be served over a chocolate mousse torte, non dairy vegan ice cream, just eat it straight from the bottle, or throw it in smoothies.

Caramel Fakiatto (Serves 2)

1. Put in the blender 2 cups of almond milk, 4 tablespoons of raw cacao powder, and some dates as many as preference.
2. Add 2 frozen bananas.
3. Add 2 capfuls caramel extract.
4. Add in the ice cubes.
5. Turn the blender on.
6. Pour them in a glass and garnish it with a few of raw cacao nibs.

(For all ingredients, please use organic versions if available)
Caramel Fakiatto (Serves 2)
8 ounces unsweetened
almond milk
2 tablespoons cacao powder
1 frozen banana
Dates or date paste to taste
8–12 ice cubes
½ teaspoon Watkins caramel extract

Orange Chocolate Mousse
16 ounces pitted dates
soaked in 16 ounces orange juice
12 ounces walnuts
½ cup raw cacao powder
½ cup unsweetened
Coconut
1 tablespoon
alcohol-free vanilla extract
1 teaspoon orange extract (optional)


Basic Healthy Pie Crust
2 cups raw nuts
2 cups pitted dates
¼ cup raw cacao powder
1 tablespoon alcohol-free vanilla extract

Raspberry Coulis
1 bag frozen raspberries, defrosted (or cherries or strawberries)
Dates or date paste (optional)
1 teaspoon - 1 tablespoon alcohol-free vanilla extract (optional)
½ teaspoon almond extract (option)
Lemon juice (optional)




Directions

1. Put the raw nuts in the food processor and turn it into flour.
2. Add in some dates as many as preference and process it until they hold and stick together with the nuts. To know whether the consistency is right, form the dough into a ball, then if it can easily break into half, and it stays, it doesn’t crumble, then that is the right consistency.
3. Add in the raw cacao, and a tablespoon of vanilla extract.
4. Process it again.
5. Take a cheesecake pan, then pour the mixture into the pan.
6. Press it in the pan, and this is going to be the crust.
7. To make the filling, put into the processor about3 cups of raw organic walnuts. Turn this into an actual nut butter.
8. When the walnut already become a nice creamy consistency, add ½ cup of raw cacao powder and ½ cup of organic shredded coconut.
9. Process this again.
10. When it is done, set it aside.
11. To prepare the date paste, soak a pound of dates in 2 cups of fresh organic orange juice overnight.
12. Pour the soaked dates in the food processor and turn it into a paste.
13. Add the date paste into the nut butt and process it again so it all gets fully incorporated.
14. Pour them on top of the crust and smoothe the top over with a spatula.
15. To decorate, put a little bit of the coconut on top, sprinkle it on.
16. Sprinkle some raw cacao nibs.
17. Put it in the freezer overnight before serving.

(For all ingredients, please use organic versions if available)
Green Perilla Taro Soup
Taro
1 radish
Shiitake mushrooms
Green perilla powder
Rice flour
Kelp soup stock
1 tablespoon soy sauce
1–2 spoons of green perilla oil
1 teaspoon salt

Shiitake Mushroom
Flower Pancakes
Shiitake mushrooms
Green perilla leaves
Red paprika
Green bell pepper
Carrots
Apple
Minced soy protein
Wheat flour
Oil
1 teaspoon salt
Directions
Green Perilla Taro Soup

1. Prepare the taro by taking out the outer blue parts with gloves on. This blue parts has toxic. Then, wash it well in salt water until it is clean.
2. Cut the taro into small pieces.
3. Cut the radish diagonally.
4. Pre-heat 2 spoonfuls of green perilla oil.
5. Add in the radish, the shiitake mushrooms, and the taro.
6. Fry them for a bit in oil before boiling.
7. Pour in the kelp soup stock.
8. Just add enough soup stock to cover the taro.
9. Put the lid on and let it boil for a while.
10. Check whether the taro is cooked well by mashing the taro with a spoon.
11. If it is cooked well, then add in the green perilla powder.
12. Add the rice flour.
13. Cook for 5-10 minutes.
14. Add 1 teaspoon of salt, and a tablespoon of soy sauce.
15. The taro soup is ready.

Shiitake Mushroom Flower

1. Slice the green perilla leaves, the red paprika, the green bell pepper, and the carrots.
2. Slice the apple and the vegan soy protein.
3. Cut with the shiitake mushrooms with scissors so they will make a shape of a chrysanthemum flower.
4. Mince all the other ingredients to be put inside the shiitake mushrooms.
5. Mix everything with flour and a little bit of salt.
6. Add in a little bit of water. Make sure the dough is thick enough.
7. The filling is ready to be filled into the shiitake mushrooms.
8. Put some dry wheat flour on the other side of the shiitake mushrooms and then put the filling inside.
9. Put oil the the pre-heated pan. Use generous amount of cooking oil.
10. Fry the shiitake mushrooms for about 5 minutes over a medium heat.
11. Put the mushrooms in a plate and garnish.
12. Ready to be served.

(For all ingredients, please use organic versions if available)
Sweet potatoes
2 bunches spinach
1 package mushrooms
½ bell pepper
3 tomatoes
Peanut butter
Parsley
Leek or spring onion
Oil
Black pepper
Salt




Directions

1. Cut the tomatoes, the parsley, the leek and the bell peppers into small pieces. This will be the first groups of vegetabels.
2. Cut the sweet potatoes into small pieces and then boil the sweet potatoes with some water for a few minutes.
3. Pre-heat the oil and fry the first group of vegetables.
4. Meanwhile, chop into tiny pieces the spinach and the mushrooms.
5. Add in the spinach and the mushrooms into the pan, and mix well.
6. Add in just a tiny bit of water and let it cook for some time.
7. Add in the salt and the black pepper.
8. Let it simmer for a moment.
9. In the end, add in the peanut butter.
10. Stir a little bit until the peanut butter is well mixed.
11. Let it simmer for a few minutes.
12. While waiting, cut and peel the boiled sweet potatoes into tiny slices.
13. Arrange the sweet potatoes and the peanut stew on the dish.
14. Ready to be served.

(For all ingredients, please use organic versions if available)
Pastry Shell
200 grams wheat flour
200 grams syrup
1 teaspoon malt
50 grams cooking oil
1 teaspoon annatto oil

Moon Cake Filling
100 grams roasted melon seeds
100 grams cashew nuts
100 grams roasted white sesame
100 grams cubed winter melon
50 grams cubed red candied lemon
50 grams cubed red ginger preserves
100 grams barbequed vegan protein
1 vegan Chinese sausage
150 grams cooking oil
seasoned with 5-spices
1 tablespoon malt
100 grams syrup
100 grams sugar
100 grams roasted mochi flour

Vegan eggs
100 grams cooked and mashed mung beans
Annatto oil
Seasoned to taste

Color Wash
5 tablespoons syrup
2 tablespoons cooking oil
1 tablespoon annatto oil


Directions

1. Prepare the syrup 3 month before by putting ½ kilogram of yellow refined sugar into a saucepan containing 350 grams of filtered water. Stir well, put it on the stove and boil it for about 20 minutes on low heat.
2. After 20 minutes, add in 1 tablespoon of lemon juice, then boil for another 15 minutes.
3. After 15 minutes, add 1 tablespoon of lye water. Lye water can be purchased at the grocery store.
4. After it is done, measure it again and it should be around 600 grams of syrup.
5. The ratio of 5 spices in cooking oil is 20 grams of the 5 spices soaked with 150 grams of cooking oil.
6. To prepare the vegan egg, mashed the cooked mung beans and stir fried them with annatto oil, and then season the mixture to taste.
7. For the color wash for the pastry shell is by mixing 5 spoonfuls of syrup with 2 tablespoons of cooking oil, and 1 tablespoon of annatto oil.
8. To begin, put in 200 grams of syrup, 1 teaspoon of malt, 50 grams of cooking oil with 1 teaspoon of annatto oil. Mix well.
9. Pour 200 grams of flour in. Knead it.
10. After kneading the dough well, let it rest for about 30 minutes.
11. Meanwhile, prepare the filling by putting all of the filling ingredients into a large bowl.
12. Mix them well, and then add in the cooking oil.
13. Mix well, and then add the syrup, the malt, and 100 grams of refined sugar.
14. Add in the roasted mochi flour. Mix all well.
15. Mix until it is consistent.
16. Divide the filling into 7 parts. Roll it round, put a vegan egg into the center.
17. Roll it into round shape. The moon cake filling is ready.
18. Knead the dough again until it is smooth, but before kneading, sprinkle on some flour cover so that the dough won’t stick.
19. The dough is ready, and roll it into a long round shape.
20. Divide the dough into 7 smaller balls.
21. Dust the dough again with a little bit of flour cover, and then place in the filling.
22. Now the moon cakes are ready to be press by using wooden moulds with patterns.
23. Put the moon cake into the mould and press firmly.
24. Tap the mould with force to be able to get the moon cake out.
25. Pre-heat the oven for about 10 minutes beforehand. Set the top temperature to 250°C, and the bottom temperature to 200°C.
26. Bake the moon cake for about 15 minutes. After 15 minutes, take them out and mist them with water so that the color will be beautiful.
27. After the moon cakes have cooled, brush a color wash on the pastry shell, and then put them back into the oven for about 7 minutes.
28. The moon cakes that are fresh out of the oven will be quite hard, but after 3 days, it will soften and be very fragrant and delicious.


29. The moon cakes are ready.

(For all ingredients, please use organic versions if available)
Thai Nut Pasta
(Serves 4)
1½ cups soaked actual raw cashews
½ cup soaked macadamia nuts
1½ cup coconut water
½ cup fresh basil
¼ teaspoon garam masala
½ teaspoon cayenne
¼ cup raw agave nectar
1 teaspoon pink salt
Serve with zucchini pasta or kelp noodles

Durian Coconut Shake Surprise
2 young coconuts
1 section of durian
Raw agave nectar

Directions
Directions (to make Thai Nut Pasta Sauce):
1. Into blender put cashews, nuts, coconut water, garam masala, basil, cayenne, agave and salt
2. Blend them all well

Directions (to make Durian Coconut Shake Surprise):
1. Into blender put coconut water, its’s meat, durian, agave
2. Blend them all well

(For all ingredients, please use organic versions if available)
3 tablespoons organic olive oil
1 teaspoon Bragg Liquid Aminos All Purpose Seasoning
1 cup roasted sunflower seeds (a)
¼ cup roasted sunflower seeds (b)
2 small or 1 large tomatoes, chopped
1 celery stalk, chopped
1 tablespoon miso
2 tablespoons roasted sesame seeds
Pepper to taste




Directions
1. Put (a) into food processor to break it coarsely, then
2. Add olive oil, seasoning, miso, pepper, tomato, celery
3. Switch on the food processor, resulting a coarse mixture
4. Put the mixture into a bowl, add (b) and sesame seeds, mix well

Graham Crust
1 sleeve Graham crackers
(or 1½ cups Graham cracker crumbs)
⅓ cup vegetable oil (Canola oil)
1 tablespoon water
1 tablespoon vegan white sugar
Oil spray and flour (to coat springform pan)

Creamy Vegan Cheesecake Filling
32 ounces vegan cream cheese (Tofutti Better Than Cream Cheese)
1 cup vegan white sugar
¼ cup fresh lemon juice
2 tablespoons lemon zest
2 teaspoons corn starch (or kudzu root or arrowroot)
2 teaspoons vanilla extract
Cherry pie filling as topping


Directions
Directions (to make the cake):
1. Put crackers (crumbs) into food processor, add oil, water, sugar
2. Switch on the food processor to a quick whirl
3. Coat the baking pan with some oil and flour
4. Pour all crust mixture from food processor into the pan
5. Press the crust into the pan
6. Bake into oven at 350oF for 10 minutes (a)

Directions (to make the cream):
1. Scoop out the cheese into food processor
2. Add sugar, juice, zest, starch, vanilla extract
3. Switch on the food processor to a quick whirl, resulting cream (b)

Directions (to make the cheesecake):
1. Pour the cream (b) into the crust (a)
2. Bake into oven at 350oF for 55 minutes (c)
3. Then cool it down and store in the fridge overnight

Serving:
Pour a can of cherry pie filling on top the cheesecake, and enjoy..

(For all ingredients, please use organic versions if available)
1 block tofu
1 tablespoon red curry paste
300 grams coconut cream
Mushrooms
1 cup sweet basil leaves
6 Thai round eggplants
1 cup chopped red and yellow bell peppers
4 kaffir lime leaves
Galangal
Lemongrass
2 teaspoons vegetarian soup powder
2 teaspoons sugar
1 spoon soy sauce
1 spoon vegetable oil

Directions
1. Heat oil in a pan, then put the curry paste and a spoon coconut cream
2. Continue to add coconut cream spoon by spoon until the mixture boils
3. Add the tofu, stir
4. Add mushroom, stir
5. Add soup powder, sugar and soy sauce, stir
6. Pour into another pan which has the rest of coconut cream in
7. Cover the pan, let it boils for a while
8. Add the eggplants, cover the pan for a while
9. Put lime leaves on top, add the bell peppers, cover the lid for a while
10. Add basil leaves, cover the lid then turn off the stove

Serving:
Prepare a plate of warm rice, add the curry and enjoy..