Directions (to make Peanut Sauce):
1.Pour water into blender, add palm sugar, salt, vegan shrimp powder, lime leaves, garlic, chili padi, lemon juice dan 75% of the roasted peanut
2.After they blend perfectly, pour the rest of the roasted peanut, mix well

Serving:
Put some tofus onto plate, add some potatoes, bean sprouts, green beans, spinach and rice cake. Pour peanut sauce over the plate, then add cassave crackers on top. Enjoy..

1. Soak the soyabeans in water at least for 4 hours, up to 8-10 hours.
2. Drain the water, and put the soyabeans into the blender. Blend it.
3. Filter the blender soya, and the remaining soya that is left is called okara.
4. Cook the okara for 20-30 minutes.
5. Meanwhile, prepare a special marinade sauce by blending some herbs such as parsley, garlic, onion, with a little water.
6. After the okara cooked, add in half a pound of gluten.
7. Add a teaspoon of pepper.
8. Add in the salt.
9. Add in the flaxseed powder. Mix all well.
10. Add in the turmeric powder.
11. Add in the vegetable oil, the soy sauce, and the special marinade sauce that have been prepared earlier.
12. Mix well, and add a bit of water if needed, depent on the consistency of the mixture.
13. Shape the mixture into a big loaf and cut it into several pieces for easier frying.
14. Put some oil in a pan, and meanwhile slice and chop some onion into small pieces.
15. Lightly fry the onion until it becomes caramelized, and then put in the portion of the vegan meat for the stew.
16. Leave the vegan meat in the pan for about 5 minutes or until both sides are golden brown.
17. Add in the sautéed mushroom.
18. Add in the mushrooms sauce.
19. Leave it for about20 minutes on a low flame.
20. Check constantly to watch so the sauce doesn’t get too dry. If it happens, add in a little bit of water.
21. Place the vegan meat on a dish. Put a sprig of parsley for decoration.
22. Add and arrange the beet that have been previously cooked.
23. Garnish with the onion that is forming some little rings.

1. Sautéed the mushroom for more or less 2 minutes on low flame.
2. Add in a little bit of turmeric powder.
3. Add in a spoonful of the mushroom cream and a little salt.
4. Let it cook for 2-3 minutes.’

1. Put the mushrooms into a blender.
2. Add in 2 tablespoons of soy sauce.
3. Add in 1 tablespoons flour.
4. Add in salt to taste.
5. Mix until they become cream.

1. Cook the potatoes beforehand with the skin left on.
2. Mash the potatoes.
3. Add in the melted vegan butter.
4. Mix well.
5. Serve it on the side of the dish by making a kind of small round scoop.

1. Cut the beets and cook it with the skin. Remove the skin after it is cooked.
2. While the beets is cooking, add a little salt and a bay leaf.
3. Cut the onion into thin slices and then form some rings.
4. Sprinkle a little vinegar and olive oil.

1. For the dough, mix 250 grams of margarine, 200 grams of vegan sour cream.
2. Add in some vinegar or lemon juice to the baking soda, mix well then add into the margarine mixture.
3. Mix well.
4. Add 3 ½ cup of flour. Mix it with spoon and then mix with hand to make it smoother.
5. Knead well the dough, shape it into a loaf and then cut it in 3 and refrigerate them for at least 4 hours or overnight would be better.
6. After 4 hours, take out the dough. For each piece, cut it into 5 pieces and form them into balls.
7. Take one ball and roll it to the widht of the baking pan and then flatten it to 5-7 centimeters wide. Make sure that the edges are the same size as the middle.
8. Arrange the cherries in the middle. Make sure the dough can cover all the cherries. There will be 15 rolls filled with cherries.
9. Put the filled rolls in the oven for about 20-30 minutes at 350 degrees Fahrenheit.
10. Meanwhile, prepare the cream. Put in a bowl 1 kilogram of vegan sour cream.
11. Add a cup of brown sugar or more for sweeter cream.
12. Add in all kind of nuts that have been chopped into small pieces.
13. Mix it very well so the sugar dissolves.
14. When the rolls are ready, take them out of the oven and let them cool for about 20-30 minutes.
15. For the first layer, arrange 5 roll on a big plate and put the cream on the top.
16. Put the second layer consist of 4 rolls. This will form a pyramid. Put the cream on the top.
17. Continue until the pyramid is ready. Sprinkle some ground nuts on the very top for garnish.
18. Put the cake in the fridge for about overnight so that the sour cream can be absorbed.
19. Ready to be served.

1. Cut the cabbage into small pieces.
2. Mince the garlic.
3. Chop the leeks.
4. Add in a little bit of oil in a pot.
5. When the oil hot, add in the vegan “lard”.
6. Add a bit of leeks first, and the rest afterwards.
7. Add in the onions and then the garlic.
8. Add in a pinch of salt.
9. Add in a bit of the water, and let them boil to cook.
10. When they boil, add in the pumpkin.
11. Add in the cabbage and the celery.
12. Stir well.
13. Add in 8 cups of water to make the broth. Let it boils for about 20 minutes. And then puree the pumpkin.
14. When it boils, add in the macaroni.
15. To present the soup, add a few leaves of basil, a habanero chili pepper to decorate.

1. Melt the chocolate by grating it firs.
2. Add in the coconut milk.
3. Then add in the soya milk in an equal portion.
4. Mix slowly at first.
5. Take the nutmeg, grate a little bit into the chocolate drink.
6. Add in 2 small cinnamon sticks or ½ teaspoon of cinnamon.
7. Stir all.
8. Put the mixture on the stove to heat.
9. To present, decorate a cup with cinnamon.
10. Add sugar to taste.
11. The hot chocolate is ready.

1. Take 4 cups of semolina flour and then pour about 4 cups of water. Mix.
2. Leave it as it is for about 1½ hours so that it becomes like a paste.
3. This is called the outer roll.
4. For the stuffing, chop the onion, and then fry them in a pan with pre-heated oil.
5. Boil the tofu for about 3-5 minutes so it becomes soft and then mash the tofu.
6. Fry the onion until they all golden brown and become a little soft.
7. Add in the mashed tofu.
8. Add in some chopped chili to the tofu according to taste.
9. Put ½ tablespoon of salt. Mixed.
10. After 1½ hour, heat the pan until it becomes very hot and then put a little bit of oil so that the paste won’t stick to the pan.
11. Spread the oil for the surface, and then lower the flame a little bit.
12. Put the paste in the center, then pull across the surface evenly. Make it as thin as possible.
13. Let it heat for some time.
14. Put a little bit of oil on the outer surface, and then turn it for the other side.
15. Cook until both sides are golden brown.
16. After both sides are golden brown, put the filling just a little bit.
17. Fold the chappati to make it a roll.
18. Serve it with potato pickle or salads.

1. Peel and chop the sweet potatoes.
2. Put them in the food processor, and add in a cup of coconut water.
3. Add in 1 teaspoon of cinnamon and ½ teaspoon of clove.
4. Add in 2 tablespoons of chia seeds and ½ teaspoon of ginger.
5. Add in ½ teaspoon of nutmeg and ½ cup of coconut meat.
6. Put the lid on and blend them all. Start off on low for about 10-15 seconds.
7. Check the consitency, and then move it up to high speed. When the consistency already nice and thick, turn the food processor off and pour the mixture into a bowl.
8. Sprinkle some cinnamon powder on top as a kind of dressing.
9. Ready to be served.

1. Put 2½ cup of coconut water into a food processor.
2. Add in ½ cup of chia seeds.
3. Add in ¼ cup of agave.
4. Add in 1½ cup of coconut meat.
5. Add in 1 teaspoon of cinnamon.
6. Blend them all until it becomes very firm, very thick.
7. Start on low, and then put it on high until it’s well mixed.
8. Put the blend in a bowl and put some coconut flakes in there.
9. Ready to be served.

NORI AND QUINOA TITIKAKA ROLLS

1. Pour 4 cups of boiling water into the pot and turn on the stove. Leave it there.

2. While water is boiling, cut the tofu into the cube and chop the shiitake mushrooms without stem and carrots, cucumber and avocado into strips for the filling.

3. To prepare the seasoning for the rice, have the 6 tablespoons of rice vinegar and then add 3/4 teaspoons of salt and a teaspoon of sugar.

4. If water is boiling enough, pour the rice and quinoa which must be very well washed and then leave it for 40 minutes on the stove.

5. When rice is done, sprinkle the dressing which we made it alreay with teaspoon, spreading evenly throughout the rice and quinoa.

6. Put the nori seaweed on the the mat known in Japan as Tatami and put the rice in the middle of the nori seaweed. Please fill the half of nori seaweed and put our filling like avocado, tofu, carrots, shiitake mushrooms and cucumber. (option: you can put anything you want)

7. Put a little bit water at the end of nori seaweed to make seaweed stick with the other end of it and roll it up.

8. Slice the nori and quinoa titikak rolls into the bite-size and serve them deliciously.


Quinoa: it's a grains and psedoucereal but it does not belong to the family of grains as wheat, belong to the family of chenopodium, which contains all the amino acid. It is produced in the high pleteau of the Andes, well known in Peru as well as in Bolivia and northern Chile. Quinoa was sacred to the Inca people and for the pre-Inca people also. it gave people almost all the protein and amino acid they needed.

Avocado: it has an abundance of omega 3s and many essential vitamins.

INGREDIENTS:
(For all ingredients, please use organic versions if available)
Peanut Sauce Stew
Mashed peanuts (peanut butter)
Cabbage
Tomatoes
Carrots
White aubergines
Scotch bonnet pepper
Banana pepper
Onion
Gluten
Crushed spiced


Chili powder
Seasoning cube powder
Salt
Water
Rice Paste
Rice
Water