Tomato Ginger Vegan Chicken
Ingredients:
2 package bean curd sheets, cut into small pieces using scissor, fried
1 medium onion, sliced into small pieces
4 big tomatoes, sliced into small pieces
2 tablespoons seasoning (veggie chicken powder or aloe vegetable thickener)
1 spoonful vegan mushroom oyster sauce
sunflower oil or olive oil
3 tablespoons soy souce
2 teaspoons salt
a piece of ginger

Soup of Vegetable Greens
Ingredients:
dried mushrooms, softened by soaking in water, then cut to small pieces using scissor
some green vegetables, cut small 1 inch long
sunflower oil or olive oil
salt
seasoning (veggie chicken powder or aloe vegetable thickener)
soy sauce
water
a piece of ginger




Directions
Tomato Ginger Vegan Chicken
1. low heat a frying pan, add some oil, add onion, stir a bit
2. add the tomatos, cover the pan for awhile
3. add the bean curds, stir them to mix with the tomatos
4. add the seasoning, salt, soy sauce, mushroom oyster sauce, stir well
5. add the ginger, and stir well, then cover the pan for 2-3 minutes

Soup of Vegetable Greens
1. low heat a pan, put a little bit of oil
2. add mushrooms, salt, chicken powder, soy sauce, stir well
3. add water, cover the pan until boiled
4. add all the greens, stir, then cover the pan for about 10 minutes
5. finally add the ginger, and stir well into the pan
6. let the cover open (covering the pan will darken the greens color), it is ready to serve

Enjoy...

(For all ingredients, please use organic versions if available)
Coconut Cupcakes
1 cup organic white flour
½ cup sugar
3 teaspoons baking powder
1 cup coconut milk
¼ teaspoon salt
Juice of half a lime right at the end
Cupcake papers

Lamington Cupcakes
1 cup organic white flour
½ cup sugar
3 teaspoons baking powder
¾ cup soy milk (extra calcium)
¼ cup canola oil
2 teaspoons vanilla essence
Cupcake papers

Chocolate Cupcakes
1 cup organic white flour
½ cup organic sugar
3 teaspoons baking powder
½ cup cocoa
½ - ¾ cup soy milk (extra calcium)
¼ cup canola oil
Cupcake papers

Coconut Icing
1 cup pure icing sugar
1 tablespoon coconut milk
Lime juice, until good consistency (a)
Decorate with desiccated coconut

Chocolate Icing
1 cup pure icing sugar
1 tablespoon canola oil
2 tablespoons cocoa powder or beet root juice
Water, 1 tablespoon at a time until good consistency (b)

Pink Icing
1 cup pure icing sugar
1 tablespoon canola oil
Beet root juice
Water, 1 tablespoon at a time until good consistency (c)
Decorate with coconut or your favorite nuts and fruits







Directions
Directions (applies to all kinds of cupcakes):
1. place a sifter on top of a bowl
2. put flour, sugar, salt, baking powder into the sifter
3. add other necessary dry ingredient (e.g. cocoa powder)
4. use wooden spoon to sift all the ingredients through the sifter while shaking it
5. then:
- for Coconut Cupcake: add coconut milk and squeeze the lime into the bowl
- for Lamington Cupcake: add soy milk and canola oil
- for Chocolate Cupcake: add soy milk and canola oil
6. mix well
7. take some batter with spoon to half fill the cupcake paper
8. bake in the oven for 15 minutes, halfway turn the tray around to ensure it would be baked evenly

Directions (to make Icing):
1. place a sifter on top of a bowl
2. put icing sugar into the sifter
3. shake the sifter and or use wooden spoon to sift it through the sifter
4. then:
- for Coconut Icing: add coconut milk and squeeze the lime (a)
- for Chocolate Icing: add chocolate powder, canola oil and water (b)
- for Pink Icing: add canola oil, beet root juice and water (c)
5. mix well
6. take the cupcake and dip the top part into the icing, one by one
7. before the icing dries up, you may dip into another dry topping like desiccated coconut

Tempeh Burgers
Ingredients:
1 package (8 ounces) tempeh, crumbled
1/4 onion, minced
1 clove garlic, minced
1/2 teaspoon basil
1/4 teaspoon sage
2 tablespoons tamari
1 tablespoon dulse (dried seaweed sheet), sliced small
1 tablespoon tahini (sesame seed paste)
1 cup walnuts, ground
1/4 cup barley flour (or buckwheat)
2 tablespoons water
some burger buns

Brown Rice and Sunflower Seed Salad
Ingredients:
1 cup brown rice
2 cups water
a pinch of sea salt
1 cup corn kernels, steamed (a)
2 celery stalks, diced and lightly steamed (b)
1/2 cup sunflower seeds, toasted (c)
1/2 onion, diced small and lightly steamed (d)

Dressing
Ingredients:
2 tablespoons water
1 tablespoon corn oil
1 tablespoon tamari
1 non-alcoholic mirin
(or substitute with almond syrup brown rice syrup)
or orgeat syrup)


Directions
Directions (to make and cook Tempeh Burgers):
1. Put all the crumbled tempeh into a bowl
2. Add tamari, also a little bit of (sage, basil and water), onion, garlic, walnut, dulse, tahini, flour
3. Use hand to squeeze and mix them all
4. Take some of the batter, use both hands and pressure to form a patty
5. Heat frying pan, add some sesame oil and cook the patty until brown (h)

Directions (to make Dressing):
Put water in a pot, add tamari, corn oil and heat them (e)

Directions (to cook Brown Rice):
1. Put brown rice in a pot, add water, boil it
2. Whilst boiling, let the lid open for a minute, then reduce heat to the lowest possible
3. Leave the pot boils until the rice absorbs all the water (f)

Directions (to make the Brown Rice and Sunflower Seed Salad):
1. Put the cellery (b), sunflower seed (c) and onion (d) in a bowl
2. Add the cooked brown rice (f) to the bowl, also corn kernels (a) and the dressing (e)
3. Mix them all together (g)

Serving:
Put some brown rice (g) onto a plate, add some green leaves vegetable.
Put the tempeh burger (h) into the burger bun, add vegetables and whatever sauce you like.

Enjoy...

(For all ingredients, please use organic versions if available)
Fruit bits
Konnyaku jelly powder
½ cup agave nectar
2 cups fruit juice
2 cups water
1 pinch citric acid


Directions

1. Put the water and the juice in the pot.
2. Turn the heater on "high". Stir once in a while.
3. Mix Konyakku jelly powder on the side. Put the whole package in. Pour in agave nectar and mix together.
4. Put some fruits in the mould.
5. Put 3. into 2. and mix, wait until it boils.
6. Put a little sprinkle of citric acid in 5.
7. Once it boils let it boil for 5 mins.
8. Turn off the heater and pour the mixture into the moulds.
9. Let them cool for a while.
10. Cut the outline and push them out of the mould.
11. Enjoy!

Idea: apple combine with tomato and green paprika forms thick appetizing gravy
(For all ingredients, please use organic versions if available)
Stew:
2 onions, diced small (a)
2 tomatoes, thick sliced and diced (b)
2 sweet green Hungarian paprikas, core removed, thin sliced to form rings (c)
½ apple, core removed, peeled, grated (d)
250 grams seitan (gluten), thin sliced (e)
1 deciliter sunflower oil
2 teaspoons sea salt
1½ tablespoon sweet red paprika powder
½ tablespoon Vegeta seasoning mixture
Hot chili powder
4 deciliter purified water
½ teaspoon ground black pepper
Pinch of ground caraway seed
1 tablespoon natural smoke flavor
Soy Yofu cream (optional)

Dumplings:
4½ deciliters purified water
40 decagrams all purpose flour
10 decagrams Graham flour
1 teaspoon gluten powder
1 tablespoon wheat or corn starch
Pinch of turmeric
1½ teaspoons sea salt
1 tablespoon sunflower oil

Cucumber Salad:
1 long or 2 short cucumbers, thin shreded (f)
1½ tablespoons brown sugar
Juice of 1 lemon
1 teaspoon vinegar
2 deciliters purified water
1 clove garlic, diced small or pinch of asafoetida powder
Pinch of ground pepper
Pinch of sweet, ground red paprika
Soy Yofu cream (optional)
salt

Directions
Directions (to make Stew):
1. Pour sunflower oil into a pan, add onion (a), heat the pan
2. add seitan (e) into the pan, stir and cook until brown
3. add paprika (c) and tomato (b)
4. spread red paprika powder, Vegeta seasoning, pepper, chili, caraway and salt
5. add apple (d), stir well about 1-2 minutes
6. add water, smoke flavor, stir evenly, cover the pan to cook for 15 minutes at medium heat

Directions (to make Cucumber Salad):
1. put cucumber (f) into a bowl, mix well with salt, leave for a while
2. into another bowl put brown sugar, add water and vinegar, stir well
3. take the salted cucumber, remove water by pressing softly with hands, then put into the 2nd bowl, mix well, leave for a while
4. spread asafoetida powder onto the cucumber, mix well, then store the bowl into the fridge

Directions (to make and cook Dumplings):
1. Boil water in a pot
2. put flour into a bowl, add Graham flour, starch, gluten powder, turmeric, salt, mix well
3. add water a little bit to make it a thin dough
4. put a shredder on the pot of boiled water
5. put the dough on the shredder, use spatula to push it through the holes of shredder
6. cook the dumplings for a minute
7. take the dumplings with a strainer, rinse with water

To serve: put some dumplings on a plate, take some of the stew, the cucumber salad, some Yofu cream, spread pepper and paprika powder and ...enjoy…

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

Rich Gold Carrot Spread
400 grams carrots, peeled and thick sliced
2 tablespoons tomato paste
½ teaspoon ground cumin seed
1 teaspoon sugar or other sweetener
Large pinch of salt

Black Bean Chili
1 can (400 grams) black beans, drained
1 tablespoon cumin seed (or ground cumin)
1 tablespoon dried oregano
1 teaspoon paprika
½ teaspoon fresh chili or chili paste
1 can (400 grams) crushed or chopped or whole tomatoes
Salt to taste
1 bunch coriander (optional)


To creat these vegan meringue treats and for a taste of Angel Food, Alice Leonard's creations of delectable vegan marshmallows and vegan cheese, please browse to: www.angelfood.co.nz
Salt to taste
1 bunch coriander (optional)

Directions
Directions (to make Rich Gold Carrot Spread):
1. Steam the carrots for 10 minutes
2. Put the steamed carrots into food processor, add all ingredients
3. Switch on the food processor, manage to have them mixed well

Directions (to make Black Bean Chili):
1. Toast the cumin, paprika and oregano in a pot for a minute until the fragrance comes out
2. Add the black bean, tomato and chili, mix well and simmer for 30 minutes

Use them as a dip or fillings for pita bread.
Enjoy..

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

4 tomatoes, peeled and diced small
1½ cucumber, peeled and diced small
1 orange bell pepper, seed and core removed, diced
1 red bell pepper, seed and core removed, diced
1 green bell pepper, seed and core removed, diced
some cilantro, stem removed and cut small
1 lemon, cut half and seed removed
Sea salt
Pepper
Olive oil




Directions
1. Put tomatoes into blender, switch on, then pour the juice into a bowl
2. Put cucumber into blender, switch on, then add the juice to the bowl
3. Mix them well, they become the gazpacho
4. Put the gazpacho into fridge for several hours, or just add some ice cubes
5. When it is cold enough, squeeze half lemon into, add pepper and salt and mix them well

Serving: Take some of the gazpacho into a serving bowl, add some peppers of each color, cilantro leaves, olive oil or more lemon to taste, and enjoy...

Serves 2
(For all ingredients, please use organic versions if available)
½ cup whole spelt berries, soaked for 8 hours
1 cup filtered water
½ cup coconut milk
1 pinch sea salt
¼ cup dates, seed removed and chopped very small
1 teaspoon cinnamon
½ teaspoon ginger
2 tablespoons sunflower seeds, chopped
1 tablespoon almonds, chopped
2 tablespoons raisins

Please visit www.PureLifeChef.com
for more info on Chef Rebecca Frye and her vegan recipes.

Directions
1. Put the spelt into a pan, add water, boil then simmer to cook for 50-60 minutes
2. While in low heat add the coconut milk, dates, cinnamon, ginger, mix well
3. Mix almonds and sunflower seed together, add most of them to the pan
4. Add raisins, stir them well

Serving: Take some of the porridge into a plate, spread some of the almonds and sunflower seeds on top, and enjoy...

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

Picadillo Dulce (Sweet Minced Soy)
200–300 grams dry soy protein granules, soaked 1 hour in water then squeezed (a)
1 large tomato, blend to juice (b)
¼ onion, chopped
Salt to taste
Olive oil
½ cup raisins

Served as tortilla’s filling for tostada or taco.

Fresh Salsa
1 large tomato
¼ onion
1–2 large Serrano chilies
Cilantro to taste
Salt to taste





Directions
Directions (to make Picadillo Dulce):
1. Fry onion with oil in a pan
2. Add the soy protein (a), stir until brown and has no more water
3. Pour tomato juice (b) into another preheated pan to boil
4. When boiled (the color has changed) add to the soy protein
5. Add raisins, stir well and let them cook for while

Directions (to make Fresh Salsa):
1. Blend together all ingredients to juice
2. Put into a bowl, add salt to taste, stir well

Serving:
For tostada put some dulce (let it cool a bit) on a tortilla, add lettuce then salsa on top.
To have tacos, warm tortilla onto the pan to soften it before adding dulce and salsa, then fold it.

(For all ingredients, please use organic versions if available)
Crust
½ cup shelled pistachios
¼ teaspoon salt
1 cup Medjool dates
Filling
4 cups sliced peaches
3 tablespoons agave nectar
1 vanilla bean

Visit Ani at AniPhyo.com for more yummy recipes, books , and information

Directions

Directions (to make crust):
1.Put pistachios in food processor, switch on
2.Add salt and some dates to it, switch on
3.Add more dates when necessary to have sticky crust

Serving:
Sprinkle some crust on cobbler pan. Add fillings and spread the rest of crust on top. Enjoy..