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

Waakye
Rice
Beans
Waakye leaves (millet leaves)
Sea salt
Shito
Vegetable oil
Dried pepper
Onions
Tomatoes
Ginger
Rosemary
Garlic
Minced soy protein
Salt
Lettuce


Directions

1. Cook the beans ahead.
2. Cook the macaroni ahead.
3. When the beans are a little bit softer, add in the millet leaves.
4. After 10 minute, remove the millet leaves, and then add in the rice.
5. Add in a little salt to the rice. Stir and let it cook for about 30 minutes. Stir once a while.
6. Add some water into the rice. Reduce the heat and let it cook.
7. Meanwhile, slice the onions, add in the sliced onions into the oil and fry the onions until it dries up. Stir once a while.
8. Cut the cabbage, the tomatoes, the lettuce, the cucumber and the onions for the salad.
9. Half cook the carrots.
10. When the onions already dry up, add in all the tomato paste, stir well and let it cook for about 20 - 30 minutes.
11. Add only a little water.
12. Add in a little salt to taste.
13. Add in the soy powder for about 3 spoons.
14. Mix well and let it simmer.
15. Add in the minced soy and stir well.
16. Let it simmer until the color becomes dark.
17. For the salad, half cook the cabbage and then mix all the vegetable in a bowl.
18. For serving, put the waakye on a plate with the stew and with the shito to it.
19. Add in the salad on the side.
20. Add in the macaroni on the side.
21. Ready to be served.

Golden Crispy Savory Mushrooms
3 king oyster mushrooms, cut (a)
4 shiitake mushrooms, cut (b)
½ package golden needle mushrooms (c)
Some basil
1 spoon chili powder
1 spoon pepper salt
1 spoon white pepper powder
1 teaspoon salt
3 tablespoons frying powder
3 tablespoons soy sauce
3 spoons vegetarian oyster sauce
3 tablespoons oil
1 bowl water
1 bowl water

Sweet Snow Fungus Dessert
1 bowl snow fungus, soaked in water for 20 minutes then cut smaller
1 bowl lotus seeds
½ bowl red dates
¼ bowl goji berries
¼ bowl dried longan
Rock sugar
Water
Directions
Directions (to make Golden Crispy Savory Mushrooms):
1. Into mixing bowl put oyster sauce, soy sauce, water, mix well
2. Add pepper and salt, mix well
3. Add (a) and (b) into a mixing bowl, mix well
4. Pour all mixture into strainer, then spread well some frying powder onto mixture while shaking the strainer
5. Preheat a wok, test the temperature by putting a piece of needle mushroom into the oil, when it floats means temperature is right
6. Put all mushrooms from the strainer into the wok, as soon as the color is golden brown, scoop it out, not to let it too crispy
7. Put the cooked mushrooms in a bowl, spread over pepper salt and chili powder, mix well, then put them into serving plate (d)
8. Pour water into remaining frying powder, mix well
9. Take a small bunch of needle mushroom (c), dip into the mixture and put into boiling oil
10. When the color is golden brown, scoop it out and put into another serving plate (e)
11. Fry basil in a quick manner all at once, drain the oil and spread it over the serving plate (d) and also (e) to decorate

Directions (to make Sweet Snow Fungus Dessert):
1. Preheat water into a pot
2. Pour snow fungus and lotus seeds, cook for 20 minutes
3. Store the whole pot into a thermo pot for another 30 minutes
4. Put the pot back onto stove, add red dates, goji berries, dried longans, rock sugar
5. Cook for another 10 minutes

Acorn squash (or squash of your preference)
Early Harvest Stuffing

1 tablespoon olive oil
1 yellow onion, chopped
¾ cup celery diced
1–1½ cups rice (red rice, brown rice, etc.)
Bouillon cube
½ cup pecans, coarsely chopped (or walnuts, hazelnuts)
½ cup dried apricots, diced
½ cup whole cranberries
2½ teaspoons ground ginger
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon black pepper

Side dishes
Mashed potatoes
Mashed rutabaga
Cranberry relish
Corn kernels
Green beans with slivered almonds

Directions
Directions (to prepare squash):
1. Cut squash half, use spoon to remove seeds
2. Bake squash facing down in the oven for 20-30 minutes at 375oF

Directions (to prepare rice):
Cook with 2-3 cups water

Directions (to prepare the stuffing):
1. Heat olive oil in a pan, add onion and celery to saute
2. While waiting for the saute, put cooked rice in a mixing bowl, then
3. Add pecans, mix
4. Add dried apricots, cranberries, mix
5. Add ginger, cloves, cinnamon, salt, pepper and the saute (1), mix
6. Scoop out some of baked squash into the mixing bowl, mix, then
7. Put some of the stuffing into the squash, cover with aluminium foil and bake in the oven for 375oF for 20-30 minutes

Serving:
Prepare a plate with all side dishes in place, put the baked squash at the center of plate, and enjoy..

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

Roasted Mixed Vegetables
(Serves 1)

50 gram red bell pepper
50 grams green bell pepper
20 grams potato flour noodles
100 grams tofu
30 grams brown mushroom
30 grams black mushroom
50 grams soybean
30 grams onion
pinch Chinese red pepper
1 pinch anise
Salt to taste
5 grams sesame oil
5 drops soy sauce

Exotic Mongolian Fruit Cocktails
150 grams soy milk
30 grams fruit jam (bilberry, chatsargana, and blackcurrant)


Directions
Directions (to make Roasted Mixed Vegetables)
1. Spread vegetable oil evenly to bottom of hot frying pan
2. Add onion and fry until golden color
3. Add brown mushroom, stir
4. Add red and green bell pepper, soybean, stir
5. Add sprouted soy bean, noodles, some sesame oil, soy sauce, red pepper, salt, stir until cooked

Directions (to make Exotic Mongolian Fruit Cocktails):
1. Put soymilk into blender
2. Add fruit jam, blend

(For all ingredients, please use organic versions if available)
Lemon Marinated Mushrooms
250 grams chopped mushrooms
2 bunches of scallions, chopped
400 grams mushrooms, sliced
2 bell peppers, chopped
Parsley or cilantro, chopped
300 grams seaweed
Juice of 5–6 lemons
1–2 tablespoons sea salt
Pepper, garlic (optional) Oil

Soy Pâté
250 grams tofu, mashed
200 grams of onion, chopped
200 grams of soy protein, soaked
Soy sauce
Oil

Vegan Mayonnaise
100 grams soy milk
Lemon
Sea salt
Clove of garlic (optional)
Oil

Directions
Directions (to make Lemon Marinated Mushrooms):
1. Mix all ingredients into a big bowl
2. Add lemon juice, salt, pepper

Directions (to make Soy Pâté):
1. Fried onion in a pan, with oil and soy sauce
2. Add soy protein, stir
3. Add mashed tofu, stir
4. After cooling down, add some mayonnaise, stir

Directions (to make (Vegan Mayonnaise):
1. Put lemon into blender
2. Add soy milk, oil

Serving:
Put some pate onto biscuits, enjoy..

(For all ingredients, please use organic versions if available)
Potato Pawa
1 medium potato, cubed small
3 tablespoons sunflower oil
1 cup pawa (flat rice soaked in water)
1 tablespoonful fresh curry leaves
Fresh chopped coriander to garnish
1 teaspoon turmeric
½ teaspoon red chilli powder
1 teaspoon salt
1 teaspoon cumin and coriander powder
2 teaspoons crushed green chillies
2 teaspoons crushed fresh ginger
1 teaspoon sesame seeds
Pinch of mustard seeds
Pinch of cumin seeds
Salt to taste
1 lemon, sliced

Spinach and Butternut Curry
1 small butternut squash
1 large bowl finely chopped spinach
2 tablespoons sunflower oil
Pinch of cumin seeds
1 teaspoon crushed and chopped green chillies
1 teaspoon crushed and chopped ginger
1 teaspoon red chilli powder
1 teaspoon turmeric
1 teaspoon cumin and coriander powder
(Pinch of garam masala)
(Salt to taste)

Directions
Directions (to make Potato Pawa):
1. Preheat oil in a pan
2. Add ½ teaspoon cumin seeds, mustard seeds & sesame seeds
3. Add some curry leaves, spices, chillies, ginger
4. Add potatoes, cumin & coriander powder, red chilli powder, turmeric, salt
5. Let simmer until potatoes slightly soft
6. Add pawa and mix them thoroughly
7. Then pour pawa mixture onto a plate, spread coriander, add a slice of lemon

Directions (to make Spinach and Butternut Curry):
1. Preheat a pan then add cumin seeds
2. When it roasted a little bit, add oil
3. Add green chillies, ginger, cumin & coriander powder, red chilli, turmeric, quick stir then add butternut
4. Let it simmer for a while until butternut slightly soft
5. Add spinach, stir thoroughly
6. Let it simmer for a while
7. Then pour the food onto a plate, spread garam masala on top

Serving:
Take some pawa onto a plate, add the curry and enjoy..

White bread (sliced)
12-grain bread (sliced)
Olive oil
Mushroom seasoning
Herbs
Fresh tofu (sliced, water removed)
Tomatoes (diced)
Garlic


Directions
1. Dip tofu into oil for a while, then cook in the oven for several minutes
2. Toast bread both sides
3. Cut garlic in half, remove core, rub onto bread
4. Put tomato, herbs, seasoning, oil, and enjo

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

250 grams vine leaves
4 kusa (vegetable marrow or Lebanese squash)
250 grams rice
1 tomato
2 cloves garlic
½ bell pepper
½ teaspoon spices
Parsley, minced
Mint, minced
½ cup corn oil
1 teaspoon salt

Directions
1. Mix minced parsley and mint together.
2. Add the salt and the spices.
3. Mix it with the rice. This will become the filling.
4. Mince the bell pepper into soft pieces and add it to the filling.
5. Grate the tomato with a grator, add it to the filling.
6. Mix the filling until it is well combined.
7. Take the vegetable marrows, remove the inside, and then fill it with the stuffing.
8. Fill it only half way and not all the way to the top so it can get cooked well.
9. Take the vine leaf, remove the roots.
10. Put a very little amount of filling in the vine leaf, then roll it.
11. Put half a tomato and half the pepper and the vegetable marrows in the pot.
12. Cover the vegetable marrows with the vine leaf roll until the vegetable marrows are hidden.
13. Put the pot on the stove, put on the lid, and cook it for about half an hour.
14. Take it out and put it on the dishes. It is for two portion.
15. Ready to be served.
16. Eat the food with your hand without any utensils.

(For all ingredients, please use organic versions if available)
Sweet and Sour Soy Protein
Dehydrated soy protein
granules
Onion
Garlic, minced
Fennel seeds
Green chilies
Olive oil
Water
Sweet and sour sauce
Salt
Cilantro

Couscous
Couscous
1 teaspoon oil
Water
Salt


Directions
Directions (Sweet and Sour Soy Protein):
1. Put oil onto frying pan
2. Add onion, garlic, fennel seeds, green chillies, stir well
3. Add soy protein, stir well
4. Add water, soy sauce, stir well
5. Add sweet and sour sauce, stir well

Directions (Couscous):
1. Boil water in a pan
2. Add oil (to prevent couscous from sticking)
3. Add salt and couscous, cover the lid to cook for 2 minutes
4. Turn down the heat, cover the lid for another 3 minutes, then stir

(For all ingredients, please use organic versions if available)
Serves 2–3 servings

½ ounce dried sea palm, soaked in 1 cup water
1 carrot, shredded
½ cucumber, finely julienned
½ green onion, sliced
1 tablespoon raw sesame oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon tamari
1 small hand (1½ teaspoons) ginger root
1½ teaspoons sesame seeds
1 clove garlic, micro-planed
½ teaspoon garlic or onion powder
¼ teaspoon or pinch cayenne
¼ teaspoon toasted sesame oil

Directions

1. Soak the sea vegetable in water for about 20 minutes to ½ hour until they are fluff up. Cut them about 2 inches wide and put them in a bowl.
2. Take the green onion, cut off the root and cut it a little bit finer. Put it into the bowl.
3. Add in the shredded carrots.
4. Add in some garlic.
5. Peel the ginger and then slice it very thinly.
6. Add in some onion powder.
7. Take the cucumber, remove the ends and cut it into long thin strips. Add it into the bowl.
8. Add in some lemon juice.
9. Add in some tamari.
10. Add in a little bit of agave nectar.
11. Add in a little bit of vegetable oil.
12. Add in some sesame seeds.
13. Mix everything together.
14. The salad is ready to be served.