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

2 cups rice (uncooked)
2 onions
Green beans
Bell peppers (red, green, yellow)
Cabbage
Zucchinis
Carrot
Leek
½ cup sesame
2 tablespoons fried garlic
Toasted sesame oil
Olive oil
Salt to taste

Directions

1. Cut the onion in half and then continue cutting in strips.
2. Cut the bell pepper, take out the seeds and cut in strips.
3. Cut the carrot into squares, and then into strips.
4. Cut the zucchini into squares, and then into strips.
5. Take the leek, take out the leaves, and cut it in half, and then cut it lengthwise.
6. Cut the green beans lengthwise.
7. Cut the cabbage into stripes.
8. Pre-cook the vegetables by putting them in boiling water. Leave it in a minute more or less. The carrots stays 1 or 2 minutes, the bell pepper 1 minutes, the cabbage is quickly taken out after it’s put in.
9. Pour the vegetables in cold water to concentrate on the flavor of the food.
10. To prepare the rice, strain the rice so that the grains will be separated.
11. Put a good amount of olive oil in a hot pan.
12. Add in the onion into the pan, stir with the two spoons, moving from the bottom upwards so that the onion will not damage. Let the onion “sweat” a little.
13. Add in the leak.
14. Add in the carrot. Mix.
15. Add in the bell pepper, the green beans, and the zucchini. Mix.
16. No need to cook too long because the vegetables are already pre-cooked.
17. Add in the rice.
18. Add in the cabbage.
19. Add in a few pinches of salt.
20. In the same time, mix the sesame and the fried garlic.
21. Ready to be served.

(For all ingredients, please use organic versions if available)
Peaceful Pumpkin Soup
1 small pumpkin (about 6–8 cups diced pumpkin)
1 medium sweet potato (about 3 cups)
¾ cup red lentils
1 vegetable stock cube
Water to cover 1–2 inches
above the vegetables
1 small red chili pepper (optional)

Heavenly Chocolate Chip Cookies
4 tablespoons vegan margarine
½ cup castor sugar
1 cup wholemeal flour
4 heaped tablespoons
freshly ground almonds ½ cup
vegan chocolate chips






Directions
Peaceful Pumpkin Soup

1. Peel the pumpkin, deseed it, and roughly chop it.
2. Peel and chop the sweet potatoes roughly.
3. Put the pumpkin and the potatoes in a pot, add in some filtered water about ¾ of the way up.
4. Add in the chili and ¾ cup of thoroughly washed red lentils.
5. Put in the vegetable stock cube.
6. Give it a bit of a stir.
7. Put the pot on the stove to cook.
8. Put the heat on high until it comes to a boil, and turn it down low to a simmer.
9. When the soup come to boil, remove it from the heat to gently stir it, so that the lentils don’t stick to the bottom and burn the pan.
10. Put the pot back on the stove with low heat to a simmer.
11. If it cooks, put them in a blender, and put it again on the stove on a very, very low heat to keep warm.
12. Meanwhile, cup up some freshly cooked home baked bread.
13. Lay the bread on a plate, and spread that with tahini.
14. Place the soup on a dish, top it with some fresh parsley.
15. Serve it with the tahini bread.

Heavenly Vegan Chocolate Chip Cookie

1. First, preheat the oven to 170 for the biscuits.
2. Beat the castor sugar, but not too much.
3. Combine the vegan margarine and the castor sugar.
4. Sift in 1 cup of wholemeal plain flour.
5. Mix everything.
6. Add in 4 tablespoonfuls of freshly ground almonds.
7. Add in the chocolate chips.
8. Mix the dough again, very careful, not to over mix. Just to make sure everything is combined.
9. Make a ball from the dough, whatever size doesn’t matter.
10. Place them on the tray.
11. Flatten them down.
12. Put them in the oven for about 20 minutes.
13. After 20 minutes, take the cookies out of the oven, and leave them on the tray to cool right down and crips them off.
14. When they cool down, place them on a plate, and serve.

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

Vegan Ceviche
(Serves 6 / Prep time: 20 minutes / Rest overnight)
Originated from Peru, it is vegan fish fillet marinated in kind of pickle.
All vegan fillet (within this video) using vegan fish.

Ingredients:
2 pounds vegan fillet, diced or sliced
1½ cups fresh lemon juice
1 fresh yellow hot pepper, seeded and chopped
½ cup celery, chopped
2 garlic cloves, chopped
2 large red onions, cut into long thin strips – julienne style
3 tablespoons fresh cilantro, chopped
some water

Vegan Tuna Salad
(Serves 4 / Prep time: 10 minutes)

Ingredients:
1 pound vegan fillet, flaked
4 green onions, cut ¼ inch
¼ cup carrot, shredded
¼ cup sweet pickle relish
½ cup celery, cut ¼ inch
½ teaspoon ginger powder
½ teaspoon mustard powder
½ cup Vegenaise (vegan mayonnaise)
Seaweed (optional)

Vegan Bouillabaisse
(Serves 8 / Prep time: 20 minutes / Cooking time: 15 minutes)

Ingredients:
1 pound vegan fillet, diced ¾ inch long
20 vegan oysters (200 grams)
½ pound vegan chorizo, cut ¾ inch
28 ounce canned tomatoes, whole
1 medium onion, chopped
6 cloves garlic, chopped and crushed
1 bay leaf
½ cup fresh basil
½ teaspoon saffron
1 cup (240 ml) white grape juice (no sugar added)
Salt, pepper, hot sauce to taste
Some water
Directions
Directions (to make Vegan Ceviche):
1. Put water and all spices in a glass bowl, stir well
2. Put the vegan fillet into the bowl
3. Leave it covered overnight to marinate the vegan fish

Served with: Corn on the cob and sweet potatoes (boiled, ¾ inch sliced) and lettuce leaves

Directions (to make Vegan Tuna Salad):
1. Put 4 pieces vegan fillet into the food processor
2. Add the mayonnaise, ginger, celery, mustard, pickle relish, carrot, onion
3. Switch on the food processor, pulse sometimes, until the salad is ready

Served with: French bread

Directions (to make Vegan Bouillabaisse):
1. Put all the vegan fillet, oysters, chorizo into a pan
2. Add water, onion, garlic, tomatoes, saffron, basil
3. Cook for 15 minutes

Served with: Crushed garlic and vegan butter on top of French baguette (1 inch sliced)

(For all ingredients, please use organic versions if available)
Almond Cookies
1 cup ground almonds
1 cup sliced almonds
¾ cup icing sugar
3 cups unbleached all-purpose flour
1 cup vegetable oil

Crispy Golden Savory Pies
1 cup water
2 tablespoons vegetable oil
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon mushroom seasoning
1 cup flour
Pinch of pepper
Vegan ham, thin sliced
½ teaspoon baking powder




Directions
Almond Cookies
1. Mix well all dry ingredients in a bowl
2. Add the vegetable oil, mix well
3. Take some of the batter to make balls, use hands to press and squeeze
4. Cook the balls in the oven at 350 degrees F for 20-25 minutes

Crispy Golden Savory Pies
1. Mix well all dry ingredients in a bowl
2. Add the water, mix well to become a dough
3. Heat a frying pan with vegetable oil in
4. Take the vegan hams, dip into the batter and fry into the pan
5. When one side has been golden brown, flip it over

(For all ingredients, please use organic versions if available)
1 cup maize meal
Water
Spinach
Salt
Vegan sausage
Sunflower oil
Chakalaka (African vegetable relish containing carrots, green pepper, beans)




Directions
1. Boil water in a pot
2. Pour the maize meal, stir well to absorb the water
3. Cover the pot to boil for a while, the porridge will then becomes the pap
4. Cook the spinach in boiled water in another pot
5. Fry the vegan sausage in a frying pan with preheated sunflower oil in
6. Warm the chakalaka using the frying pan, stir well

Serving: Put the pap in a plate, spread the chakalaka on top, put also the spinach and the vegan sausage, and enjoy..

(For all ingredients, please use organic versions if available)
Serves 3
1 cup almond milk
3 ears raw corn, ripped using a knife (a)
2 tablespoons diced celery
1 clove fresh crushed garlic
1 carrot shredded or finely diced
3 tablespoons finely diced red onion
2 tablespoons diced green pepper
2 tablespoons diced red pepper
1 small diced tomato
½ teaspoon salt
1 tablespoon chopped cilantro
½ lime, juiced
¼ teaspoon chili powder (for Mexican flavor) OR dulse/kelp powder
2½ cups pure clean water





Directions

Directions (to make almonds milk):
1. Soften the almonds by soaking in pure water for 2 days
2. Put some pure water into blender, then pour the softened almonds in
3. Cycle the blender on and off at 30 seconds
4. Pour the resulting raw almonds liquid into a sifter to get the milk (b)

Directions (to prepare the food):
5. Pour the almonds milk (b) into the blender, add about a cup of the ripped corn (a)
6. Switch on the blender to have a thick and creamy almonds milk
7. Pour the resulting almonds milk into a bowl
8. Add the celery, garlic, carrot, onion, green & red pepper, tomato, salt, cilantro, chili powder, lime and the remainder of ripped corn
9. Mix all well then chill into the fridge

(For all ingredients, please use organic versions if available)
Orange Vegan Cake
2¾ cups (330 grams) cake flour
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 cup (200 grams) vegetable shortening
2 cups (360 grams) organic cane sugar
3 ounces (90 milliliters) soymilk
Grated zest of 1 orange

Egg-replacer
6 ounces (180 grams) liquid flax
3 tablespoons (50 grams) pumpkin purée
½ teaspoon xanthan gum (or vegetable gum)
in 1 ounce (30 milliliters) water

Whipped Cream Frosting
1-2 teaspoon(s) orange extract
1 can Rich's Non-dairy Whipping Cream
1 package Whip-it (whipped cream stabilizer)







Directions
Directions (to make a kind of egg-substitute):
The idea is to make somekind of liquid by heating flaxseed and water.

1. preheat a pan
   
2. pour 20 ounces of water into the pan, add 100 grams of flaxseed
   
3. stir a little bit, and let sit for 4-5 minutes until boils
   
4. wait a litle bit, then strain the liquid into a cup, don’t wait too long since the liquid will solidify
   
5. the result is slimy liquid imitating egg-whites, so it will bind the ingredients
   
6. for our cake measure 6 ounces (180 grams), and the remains can be stored in freezer for many weeks for later use
   
7. let it cool before combining with the flour

Directions (to make another kind of egg-substitute):
Mix the xanthan gum and hot water fast & vigorously until becomes paste.

Directions (to make the cake):

1. pour shortening (Smart Balance) and sugar into mixing bowl,
   
2. switch on mixer in slow speed, when they kind of mixed together, the mixer can be turned faster until it becomes cream, then turn it off, mixing process takes 2-3 minutes
   
3. add the first kind of egg-substitute, the pumkin puree and the second kind of egg-substitute
   
4. turn on the mixer from slower to faster speed until all of them mixed perfectly, then turn it off, the result is a smooth mixture as basic for the cake
   
5. combine salt, baking soda and baking powder with the flour, mix a little bit then pour into the mixing bowl
   
6. turn the mixer slowly, pour the soymilk into the bowl, add the orange zest, turn faster for a while until mixed perfectly, then turn it off, mixing process takes 4-5 minutes
   
7. prepare 2 thick baking pans, put a little bit of oil on the surface, rub evenly, then spread a little bit of flour on them
   
8. pour the batter evenly into the baking pans
   
9. put both pans into preheated 350 degrees F oven
   
10. bake for 30-35 minutes depending on the thickness of the batter in the pans

Directions (Whipped Cream Frosting):
1.pour the whole can of non-dairy whipping cream into the mixing bowl, add the stabilizer
2.start mixer in slow speed, then faster after a while, for 3-4 minutes

(For all ingredients, please use organic versions if available)
Chocolate Cherry French Toast Fantasy
Chocolate Cherry Bread
2 cups unbleached flour
3 teaspoons
Ener-G Egg Replacer
4 tablespoons water
1½ teaspoon
baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup orange juice
¼ cup of vegan butter
Dried sour cherries
Vegan semi-sweet
chocolate chips

French Bread Dip
Soy milk (vanilla flavor)
4 tablespoons
maple syrup
½ teaspoon cinnamon
Vegan butter for frying

Peach Paradise Compote
Peaches, sliced
Strawberries, chopped
2 tablespoons brown sugar
¼ teaspoon orange extract
3 teaspoons Ener-G Egg Replacer
4 tablespoons water

Directions
A. Making the bread:
1. sift 2 cups of flour into a bowl, add the following items one after another while stirring to have a good mixture:
- 1-1/2 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 cup of sugar
- 3/4 cup of orange juice
2. prepare 3 teaspoons of egg-replacer in a small cup,
add in 4 tablespoons of water, whisk them, then pour into the bowl
3. keep stirring until becomes a dough
4. melt a 1/4 cup of vegan butter into a frying pan with a low flame
and then pour into the bowl, stir until no more liquid
5. cut dried cherries into small pieces, add to the bowl
6. cut chocolate chips into small pieces, add to the bowl, stir until they mixed perfectly
7. put all the dough into a non stick baking pan and spread evenly
8. preheat the oven to 350 degrees F, put the baking pan inside it and cook for about an hour

B. The Peach Paradise Compote
Ingredients:
- sliced peaches, to prepare: cut half the peach, cut out the pit in the center of the fruit,
slice off the skin and slice the fruit into thin pieces
- chopped up strawberries and fresh strawberries
- 2 tablespoons of brown sugar

Making the compote:
1. put the sliced peaches into a pan and heat with a low flame
2. add the brown sugar, stir them until starting to coat
3. add the fresh strawberries, stir for a while, cover the pan and let them simmer

C. Preparing the dip (after the bread is ready)
Ingredients for the dip:
- egg-replacer, same preparation as before
- maple syrup
- cinnamon
- vanilla flavored soymilk
- orange extract

Making the dip:
1. pour the soymilk into a bowl
2. add the followings:
- 4 tablespoons of maple syrup
- the prepared egg-replacer
- about half teaspoon of cinnamon
- 1/4 teaspoon of orange extract, stir them all
3. put some vegan butter in a frying pan with a low flame, just enough to coat the bottom
4. slice the bread about half an inch thick, and put into the dip for about 5 seconds, then
turn it over the other side for another 5 seconds
5. put the bread into the pre-heated pan
6. slice more bread, dip and put into the pan until golden color
7. put the fruit of the compote onto the bottom of a plate,
place 1 or 2 pieces of the French toast onto it and drizzle some juice of the compote over the bread
and put some more fruit of the compote on top to make it nice looking
8. traditionally it needs to spread some powdered sugar on top

Enjoy...

(For all ingredients, please use organic versions if available)
2 cups cooked Japanese short grain rice
(or any short grain rice)
Vegan square ham
Nori sheets
Furikake seasoning (rice seasoning with sesame seeds, salt, sugar, and seaweed flakes)
1 tablespoon olive oil
Teriyaki seasoning
½ cup of shoyu (or soy sauce)
½ cup non-alcoholic mirin
(or apple cider or rice vinegar)
2 tablespoons sugar




Directions

1. Take the nori sheet, and cut it into the size of the mould.
2. Make sure, the shiny side of the nori sheet is on the outside.
3. Fry the vegan ham about 1 or 2 minutes on each side until they are golden and brown.
4. Prepare the teriyaki sauce by mixing half a cup of shoyu or soy sauce, with half a cup of mirin. And then add about 2 tablespoons of sugar.
5. When the vegan ham is nice and golden brown, add 2 tablespoons of the teriyaki sauce to it.
6. Spread the teriyaki sauce evenly.
7. Turn off the heat. Take out the ham.
8. Start arranging the vegan ham musubi together by putting the nori sheet on a board. Make sure the shiny side is facing the board.
9. Position the mould in the middle, and start adding the rice into the mould.
10. Push down on it gently until the rice is nice and moulded.
11. Remove the handle from the top, and add a thin layer of the Furikake seasoning to the top of the rice.
12. Add the ham on top.
13. Use the handle again to kind of compress the ham and rice together.
14. Remove the mould, and fold it, very similar, when making a sushi.
15. To help stick the seaweed together, use water or a little rice to stick it together.
16. The vegan ham musubi is ready.
17. Another way to make the musubi is by putting the seaweed sheet from the top, inside the mould. Kind of U shape. And then add the rice, and the Furikake seasoning. And then add a vegan ham slice. And overlap the seaweed sheet on top of each other.
18. And gently press down so it is nice and compressed.Then remove the same way: press on the handle with one hand and use the other hand to remove it.

(For all ingredients, please use organic versions if available)
Potato Veggie Casserole
3–4 potatoes
2 cups Portobello mushrooms, sliced
1–2 cups broccoli, cut small
¾ cup olive oil
2 cloves garlic
A bit of ginger to taste
Italian seasoning to taste
(spicy spaghetti seasoning and garlic salt)

Avocado Strawberry Salad
2 avocados
Strawberries
Lemon juice
Olive oil
Garlic, minced
Ginger, minced




Directions
Potato Veggie Casserole
1. slice potatoes about half inch thick, put into a bowl
2. add mushrooms, broccoli, olives oil, garlic, ginger, seasoning
3. use hand to mix them evenly
4. then put them all into baking dish
5. bake 45 minutes at 350 degrees F

Avocado Strawberry Salad
1. cut half each avocado, slice into pieces, put into a bowl
2. add sliced strawberries, lemon juice, little bit of olive oil, garlic, ginger,
3. use hand to mix them evenly

After the casserole cooked serve them both on a plate and enjoy...