INGREDIENTS:
(For all ingredients, please use organic versions if available)
Veggie Kebabs
Zucchini
Capsicum
Mushroom
Vegan chicken ham
Tofu
Barbeque
Corn
Potato wedges
Vegan black pepper
pork chops
Vegan chicken patties
Vegan sausages
Canola oil
Non-alcoholic beer (optional)

Salad
Lettuce
Avocado
Carrot, grated
Tomato, chopped
Onion, chopped
Vegetable oil
Black salt
Veggie Burger
Vegan barbequed
burger patty
Bread buns
Prepared salad
Beetroot, sliced
Nuttelex (vegan butter)
Condiments
(ketchup, mustard, etc.)

Fruit Salad
Bananas
Apple
Mixed berries
So Good Ice Cream
(vegan ice cream)

Directions

1. Cut the all the fresh vegetables and ingredients into bite size.
2. Take the skewers and put them together, start with the zucchini, the chicken ham, red capsicum, mushrooms, and repeat the pattern again.
3. Turn on the barbeque pan, put some oil on it.
4. Cook the corn and the potato wedges first since they take the longest time to cook.
5. When the plate already hot, cook the veggie burgers, the veggie snags, and the vegan black pepper pork chops.
6. Put adequate oil so that they won’t stick to the plate.
7. Flip over the other side, and let them cook.
8. Keep turning once a while.
9. To prepare the salad, arrange in a bowl the grated carrot, chopped onion, avocado, and the other vegetables.
10. Drizle some vegetable oil to make the salad moist.
11. Sprinkle some black salt over the salad.
12. To prepare the fruit salad, cut the bananas and the apples into bite size.
13. Put them on a plate. Add in some oranges
14. Arrange some mixed berries.
15. Top it off with So Good Vegan Ice Cream.

(For all ingredients, please use organic versions if available)
Potatoes
White beans
Palm oil
Vegetarian seasoning cube
Salt

Directions

1. Mash the prepared potatoes and the prepared white beans.
2. Mix the two ingredients, and then add in the palm oil. Mix.
3. Add in the vegetarian cube and a bit of salt. Mix.
4. Use a scoop to form the dough and put it on a plate.
5. Ready to be served.

(For all ingredients, please use organic versions if available)
(Serves 2)
Fresh noodles for 2 people (mixed with bean sprouts and cooked)
1 piece tofu (fried and cut)
6 shallots (thinly sliced and fried)
2 cloves of garlic (thinly sliced)
1 green chili (thinly sliced)
2 medium-sized potatoes (cut and cooked)
2 tablespoons cornstarch (mixed with a little water)
Oil for frying and cooking
100 grams bean sprouts
5 pieces of thin sliced ginger
4 tablespoons curry powder
4 tablespoons all purpose flour
½ teaspoon baking powder
2 teaspoons vegan mushroom seasoning
Salt and Sugar to taste
700 milliliters water
2 calamansi (or limes), cut halves

Directions
Directions (to make meat replacement):
1. Add water to the flour, mix to have a thick dough
2. Add bean sprouts, also some fried shallots, mix well
3. Preheat oil in a pan, then take some of the mixture into the pan to fry
4. Turn over when necessary, cooked until golden brown, so these would fuction as meat replacement
5. When all the mixture have been fried, pour most of the used oil to a bowl, and leave some remaining oil in the pan

Directions (to make the soup):
6. Add ginger into the pan, also curry powder mixed with some water, saute well
7. Add fried shallot, water, salt, mushroom seasoning, potatoes, cook to boil
8. Add some of the cornstarch and stir well, this will thicken the soup

Serving:
Put the cooked noodles mixed with beans sprout in a plate. Cut the meat replacement to several pieces, put to edge of the plate, also fried tofu. Pour the soup on top of noodles. Add fried shallots, chili, calamansi. Enjoy

(For all ingredients, please use organic versions if available)
Pie Shell:
2 cups flour
1 cup vegan margarine
4 tablespoons cold water
¼ teaspoon salt

Pie Filling:
2 cups ground soy protein
1 cup frozen or fresh peas
1 onion (chopped)
3–4 cups creamed corn
4–5 potatoes (peeled and cooked)
4 tablespoons vegan margarine
¼ cup soy milk
¼ teaspoon of salt
¼ tablespoon black pepper
Directions
Directions (to make Pie Shell):
1. Add vegan margarine to the flour, cold water and salt, use hand to mix
2. When the dough has been thick enough, put in the fridge for several hours, or 20 minutes also okay if you do not have much time

Directions (to make A-Fillings):
1. Put potatoes into a pan, add soy milk, vegan margarine, salt, then mash the potatoes and mix them all
Directions (to make B-Fillings):
2. Fill a frying pan with oil and fry the onions
3. Add the soy protein, the peas, salt, black pepper, mix and cook well

Directions (to make the Creamy Vegan Cottage Pie):
1. Take the dough from the fridge, roll to the size of the glass pan and lay it evenly
2. Add the B-Fillings, spread evenly
3. Add the creamed corn, spread evenly
4. Add the A-Fillings, spread evenly
5. Bake into the oven at 350oF for 20-30 minutes

(For all ingredients, please use organic versions if available)
Ingredients for gluten, as meat replacement:
Gluten flour (sifted)
Water

Ingredients for marinade:
2–3 tablespoons sunflower oil
3 tablespoons lemon juice
6 garlic cloves
3 locotes (chili – cut)
2 tablespoons soy sauce
1 onion (cut)
Salt and pepper to taste

Other ingredients for barbeque:
2 potatoes (cooked and cut)
1 carrot (cut)
2 bell peppers (red and green - cut)
Directions
Directions (to make the marinade):
Blend the locotes, onion, soy sauce, oil, lemon juice, garlic together.

Directions (to make gluten):
1. Add water to the gluten flour as necessary, use hand to mix and knead for 5 minutes
2. Boil with medium heat for 30 minutes

Directions (to marinade the gluten after cooking):
3. Thin slice the gluten and put into a tray
4. Spread the marinade over gluten evenly, turn over and mix as necessary
5. Put tray into refrigerator for 1 hour to let the gluten absorbs the marinade
Directions (to cook the barbeque after removing tray from refrigerator):
6. Add potatoes, carrots, red and green pepper, arrange evenly
7. Cook into oven for 1 hour at high heat (250ºC)

Enjoy…

PREPARATION MATERIALS:
Stainless steel or an aluminum-free pot/kettle
Wooden spoon
Stainless steel tongs
Sieve
Glass or aluminum jar
Breathable paper towel or kitchen cloth
Rubber band

INGREDIENTS:
Kombucha culture
2 liters filtered
or sprint water
(300 milliliters
+ 1700 milliliters)
4–5 tablespoons
organic sugar
4 tablespoons
or 4 teabags of
caffeinated tea (oolong,
mate, green tea, etc.)

Directions
1. Heat the 300 mililiters spring water in a pot, put into the glass jar, add sugar
2. Put the tea into a teabag and drop into the jar, stir the water
3. Leave it for 15 minutes, then take the teabag out
4. Add the rest of the water into the jar, stir it
5. Add kombucha culture along with its starter tea
6. Cover the jar opening with paper towel or cloth and tighten with rubber band
7. Store the jar to sit in a place where it would not be disturbed, moved or shaken
8. Leave it for 7-8 days
9. Then take the culture out, put into another jar along with some of its fermented tea (to be the next starter tea), store in a fridge, or brew another jar of kombucha tea

(For all ingredients, please use organic versions if available)
Serves 2
4 tablespoons rapeseed oil
1 red onion, chopped
375 grams (12 ounces) oyster mushrooms, stalks finely chopped, tops trimmed
50 grams (2 ounces) pine nuts
50 milliliters (2 ounces) vegetable stock
1 tablespoon soy sauce or tamari sauce
4 sheets of 30 centimeter (12 inch) fillo pastry
125 milliliters vegan yogurt
1 tablespoon sweet chili sauce, plus extra for garnishing
2 garlic cloves, chopped
1 lime, sliced to garnish


Directions
Directions (to make fillings):
1. Fry onion and garlic with rapeseed oil
2. When they are golden brown, add pine nuts, stir
3. Add mushroom, stir a bit, cover and let it simmer for 5 minutes
4. Add vegetable stock, soy sauce, some of the vegan yogurt, stir well
5. Add sweet chili sauce, stir then cover and simmer for a while

Directions (to make the fillo basket):
1. Lay a pastry sheet on table, brush with oil, then lay second sheet on top, also brush with oil
2. Cut the 2 layers of sheets in the middle to have 2 even squares
3. Place 1 square of sheets onto the other to make diamond shape
4. Wrap a potato with aluminium foil and brush the foil with some oil, put onto a baking pan
5. Gently lift the diamond shape pastry sheet and place over the potato
6. Bake in the oven at 180oC for 10 minutes

Serving:
Take some fillings into the basket, spread some vegan yogurt on the fillings, add sweet chili sauce and lime for decoration, then enjoy..

(For all ingredients, please use organic versions if available)
Strawberry Salad
Mixed greens for salad
Avocado slices
Strawberry slices
Edible flower as garnish (optional)

Strawberries and Vegan Cream Dip
Vegan sour cream
2 tablespoons brown sugar
Strawberries for dipping

Sweet Strawberry Dessert
Strawberry slices
½ teaspoon sugar

Mixed Berries and Cream Topping
Blueberries
Strawberries

Cream topping
Vegan sour cream
2 tablespoons brown sugar

Strawberry Shake or Vegan Strawberry Ice Cream
2 cups soymilk
2 cups frozen strawberries
1 tablespoon brown sugar
Edible flower as garnish (optional)


Directions
Directions (to make Strawberry Shake or Vegan Strawberry Ice Cream):
1. Pour soymilk into blender
2. Add brown sugar
3. Add strawberries, blend them all, and enjoy

(For all ingredients, please use organic versions if available)
Chocolate Truffles (page 74)
1 cup cacao butter, shaved
½ cup cacao powder
1 tablespoon mesquite powder
1 tablespoon maca powder
Goji berries
Cacao nibs
Bananas and
Strawberries

Dipped in chocolate (page 77 & 78)
Bananas
Strawberries
Liquid chocolate mixture
Goji berries
Hemp seeds

Directions
Chocolate Truffles

1. Take the cacao butter and shave it into small thin pieces and then put it into a double boiler and melted it.
2. Put the melted cacao butter into a cup.
3. Add in some cacao powder and some mesquite powder into the cup.
4. Add in some maca into the cup.
5. Give a little stir and take some of it, put it into a squirt bottle, and then squirt the chocolate out of the bottle into a candy tray or ice cube tray.
6. If the chocolate is too thick, just place the in a bowl filled with hot water. The chocolate will become thinner.
7. Take the golden berries and the Goji berries in the middle of one cube.
8. Use some cacao nibs are also really great.
9. Place the tray in the freezer for about 2 minutes or so.
10. Ready to be served.

Bananas and Strawberries Dipped in Chocolate

1. Take the strawberries and dip them in the liquid chocolate.
2. Take the frosen banana, peel it, and cut it into half, and then dip it into the chocolate.
3. Place them in the refrigerator for a minute or two.
4. Ready to be served.

(For all ingredients, please use organic versions if available)
Serves 2
1500 milliliters water (for broth)
25 grams seaweed
25 grams dried shiitake mushrooms
2½ tablespoons beet sugar
100 milliliters soy sauce
900 milliliters vegetable broth

2 bundles buckwheat
noodles (dried)
2 green onions or leeks
Horse radish to taste
Dried nori seaweed

Directions
Preparing dipping sauce(Soyabu or Noodle broth)
1. Pour 1,500ml water into the pot
2. Add slices of dried mushrooms and kelp. (Prepare the kelp in squares after making broth for reusing at the end. Cut the kelp into 1cm square.)
3. Put 2 into the pot and let the pot sit for 2-3 hours
4. Put the heat on high and simmer. Just before it boils turn off the heat
5. Put 900ml of broth 4. into a small pot
6. Add 2 and 1/2TBS of beet sugar and 100ml soy sauce
7. Heat the pot (high heat ok) and let the broth sit for 2-3 hours.
8. Once the pot begins to boil it’s done. Turn off the heat.

Garnishing
9. Cut organic green onions into thin slices

Prepare noodles
10. Scatter the “country buckwheat” noodles evenly in the pot. (to prevent from sticking together)
11. Boil them in water for 6 minutes and lower the heat.
12. Rinse the noodles well in cold water.
13. Drain water from noodles, rub carefully with your hands in cold water.

Serving
14. Pour the dipping sauce into a small bowl.
15. Add the garnish to the bowl.
16. Place the noodles on latticed bamboo tray or bamboo platter
16. Sprinkle with finely cut dried seaweed(nori).
17. Add a bit of horse radish to your liking.

Enjoy!
You eat by mixing the noodles with horse radish and the garnished in the bowl. If some sauce is left, add the broth and drink it as a soup.

*Reusing the mushroom and kelp from 2.
1. Add to them 4 TBS of beet sugar and 6 TBS of soy sauce
2. Cook in a pressurized pot until there is no liquid left.
3. At the end, you get this boiled food in soy sauce.