Serves 6
(For all ingredients, please use organic versions if available)
2 cups millet, rinsed
2 cups spinach
1 zucchini, diced
1 cup (cremini)
mushrooms, chopped
1 can (fire roasted)
diced tomatoes, drained
½ yellow onion, chopped
½ red onion, chopped
½ cup fresh basil, chopped
2 cloves garlic, minced
⅓ cup nutritional yeast
Red pepper flakes
3–4 cups water
2 tablespoons
grape seed oil
Sea salt and
ground pepper to taste



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

1. Heat 2 tablespoons of oil, add in the yellow and red onions and let them soft.
2. Add in the cremini mushrooms. Move it around.
3. Add in the garlic.
4. Meanwhile, open up a can of fire roasted diced tomatoe, drain off the liquid.
5. Add in some zucchini.
6. Add in some salt and pepper to taste.
7. Add in the spinach and allow it to wilt down fairly quickly.
8. Add in the tomatoes.
9. Mix everything together.
10. Add in the red paper flakes.
11. Add in half of the basil and save the other half to garnish towards the end.
12. Keep stirring.
13. To prepare the millet, take 2 cups of millet that has been rinsed.
14. Put the millet into a saucepan and add 4 cups of water to it.
15. Put the cover of the pan and let it boil. Once it reaches a boil, reduce it to simmer and let it simmer for about 30 minutes until all the water has been absorbed. The millet should be a little bit more moist of texture for this dish.
16. Add in the nutritional yeast to the millet. Mix thoroughly.
17. Take the casserole dish, and lightly grease this with a little bit of oil. Just use paper towel and just rub that around the bottoms and sides of the pan.
18. Take 2/3 of the millet that has been cooked and press it into the bottom of the pan.
19. Use a spoon and spread it through the pan and press down gently.
20. Add the cooked vegetables on top of the millet. Make sure not to transfer the extra juice on the pan. Fill in and press.
21. Add the remaining 1/3 of the millet and put it on top. Smooth it and press it around.
22. Put the pan into the oven at 375 degrees Fahrenheit for 20-25 minutes.
23. There will be a nice crust on the top and and soft and chewy on the bottom.
24. To serve, scoop a nice protion out of the pan and top this with some fresh basil.

Serves 8
For all ingredients, please use organic versions if available

Vegan “Mandonguillas” (Meatballs)
200 grams textured soy protein (finest crumble)
2 tablespoons spelt flour
Chopped fresh parsley to taste
1 garlic, minced Cinnamon powder to taste
Paprika to taste
Salt to taste
Olive oil
Vegan Paella
4 cups rounded white rice
100 grams white beans, fresh or dry (soaked the night before)
100 grams lima beans (optional)
200 grams green beans
½ - 1 red pepper
¼ cabbage
150 grams
button mushrooms
1 tomato, crushed
Turmeric to taste
Salt to taste
Olive oil
Water
4 artichokes
12 vegan meatballs

Directions
Vegan “Mandonguillas” (Meatballs)

1. Chop the garlic, and then the parsley.
2. Soak the soy protein in hot water for approximately 10 minutes. Then, drained it very well.
3. Add some pine nuts to the soy protein, and then the garlic, and the parsley.
4. Add in the sweet pepper and very little of cinnamon.
5. Add some salt.
6. Add in 2 tablespoons ofwhole spelt flour.
7. Mix everything together very well.
8. Take the batter and shape them round. Make approximately a dozen balls.
9. Pre heat a pan with enough olive oil and when it’s hot, add in the vegan meatballs one by one.
10. Fry until they all cook and then place them on a dish with paper towel so that the oil can be absorbed.

Vegan Paella:

1. Soak the rice in water for an hour before hand.
2. Cut the fresh green beans into 3 parts.
3. Cut the cabbage into half. Use the thinner part and cut it in triangular shape, neither too little nor too large. Remove the hard core.
4. Cut ad slice the mushroom.
5. Cut the artichoke at the end, because artichoke oxidizes very fast and turns black.
6. Preheat some olive oil in a pan.
7. Add in the fresh green beans, and then garrofon beans. Stir.
8. Add in the red pepper, and lightly stir-fry for a while.
9. Add in the cabbage and then the mushrooms.
10. Stir all the time.
11. Add in the crushed tomato, about half amount otherwise it would be too sour. Keep stirring.
12. Turn off the heat, and start cutting the artichoke by cutting it leaf by leaf because the outside leaves are too hard. And then cut in 4 parts.
13. To prevent it from oxidizing, once it has been cut add some water to it and leave it near the pan and add some drops of lemon juice.
14. Turn on the heat back, put it very low and and the rice so that it can be stir fried.
15. Stir fry a little so that the rice will enlarge a bit in that oil and with the vegetables that always release some liquid.
16. Add in a bit of sweet pepper powder and some salt.
17. Add in the water. For 1 cup of rice use about 2 or 3 cups of water.
18. Add in the turmeric. Stir.
19. Check for the salt because once the rice is done we can not add water .
20. Put to the lowest heat.
21. Add the vegan meatballs and the artichoke.
22. The paella will be finish when the rice is nice and soft.

For all ingredients, please use organic versions if available
Veggie Seaweed Fish
1 piece laver (seaweed)
1 bean curd sheet
5 bean curd pockets, shredded
Flour paste
Vegetable Colors
1 piece ginger
2 shiitake mushrooms
½ green bell pepper
½ red bell pepper
Carrot
Seasonings
3 tablespoons ketchup
1 tablespoon vinegar
1 tablespoon soy sauce
Salt
Sugar
Ground pepper
Corn starch
Olive oil for cooking




Directions
Veggie Seaweed Fish
1. Lay the seaweed on top of the bean curd sheet
2. Lay the shredded bean curd pockets on the seaweed
3. Wrap up the laver(seaweed), use some flour paste on the laver when wrapping on so it will stick together. Also on bean curd sheet.
4. Then wrap the bean curd sheet over the laver
5. Use some flour paste and fold the two ends, press slightly.
6. Put it on plate greased with some oil
7. And steam it for 15-20 minutes.
8. Cool it for a while.
9. Make 4 light diagonal slices on both sides of the veggie fish(avoid cutting through it)
10. Pour 3 tablespoons of olive oil into the pan.
11. Once the oil is heated, turn down the heat and fry the veggie fish until golden
12. Fry both sides until golden color.
13. Put it aside for a while

Complimentary ingredients
1. Shredd carrots, shitake mushrooms, ginger, green bell pepper, red bell pepper
2. Prepare 1TBS vinegar, 1TBS soy sauce, 3TBS ketchup, and some organic sugar, little bit of salt, and some water. Add them together with corn starch and mix well.
3. Now we will stir fry the ingredients with 1 TBS olive oil.
4. Add sliced ginger, black mushroom, carrots, red bell peppers and finally green bell peppers.
5. When the ingredients are cooked, add the seasoning.
6. Pour all of it to the veggie fish.
7. Put garnishing to make it look nicer.
8. Enjoy!

INGREDIENTS:
Fried Peanut Bananas
Serves 4
For all ingredients,
please use organic
versions if available
2 bananas
1 tablespoon margarine
1 tablespoon
firmly packed brown sugar
¼ teaspoon
ground cinnamon
¼ cup
chopped peanuts, unsalted

Banana Chocolate
Pistachio Sundae
Serves 4
4 medium ripe bananas,
peeled, cut into 1 inch
(3 millimeters) pieces
and frozen
2 tablespoon soy milk
1 teaspoon vanilla
½ cup
chopped pistachio nuts
1 tablespoon
shaved vegan chocolate
Soy whipped cream
Ginger powder (optional)
4 mint leaves
(optional, for garnish)
Edible flowers
(optional, for garnish)

Colorful Cuisines
with Chef Cary Brown:
Bananarama Fun
Vegan Ice Cream Sundae

Directions

Fried peanut banana (4person)

1. Put vegan margarine and brown sugar in the pan and heat.
2. Cut the bananas into half in two directions and put them into 1.
3. Cook until they become a little brown.
4. Take them out and roll them in chopped peanuts.
5. Put them in foil tray and into the oven and cook in 350 for 15-20 mins until they become golden brown.
6. When they are finished, serve them on a plate

Banana Chocolate Pistachio Sundae (4person)

1. Prepare blender, put in the bananas & chocolate sauce, vanilla (can add ginger, cinnamon or whatever you want)
2. Blend them quickly. They are pretty stiff, that's about right, now to the fridge.
3. Serve nicely on a cup around 2 scoops each, pour some chocolate sirup, add some soy-whip on the top, sprinkle some pistachio& coconut, shaved chocolate(or whatever you want)

INGREDIENTS:
Serves 8
For all ingredients,
please use organic
versions if available
8 bananas
1 teaspoon cinnamon
¼ cup flaxseed meal
8 whole wheat hot dog buns
¼ cup raw walnuts
¼ cup raisins
1 green apple,
cored, not pealed
1 teaspoon lemon juice
2 tablespoon vegan yogurt
1/8 teaspoon turmeric
2 tablespoon strawberry jam
1 teaspoon shredded coconut

Directions

1. Cut the apple into pieces and put it into the blender.
2. Add in the raisins and the walnuts. And turn on the blender. This will be the relish.
3. To prepare the mustard, mix some soy yogurt and half a teaspoon of turmeric powder.
4. To prepare the ketchup, use strawberry jam or jelly or use strawberry purée for less sugary one.
5. Take a plastic bag, fill in with some flax seed and a tablespoon of cinnamon. Seal the plastic bag and shake.
6. Take the banana, open it, and put it into the plastic bag, and shake so that it is coated by the flaxseed and the cinnamon.
7. Take a hot dog bun, a whole grain hot dog bun, slice it in the middle and put the ketchup on the middle.
8. Put a little bit of the relish on top of the ketchup.
9. Put the coated banana.
10. Put a bit of ketchup on the banana, sprinkle some relish, put on the yogurt mustard and chopped onion made from coconut on top of everything.
11. Ready to be served.

For all ingredients, please use organic versions if available

Jícama Ceviche
1 medium jícama
1 large tomato
1 tablespoon onion
1½ Serrano peppers
1 large avocado
Cilantro to taste
½ cup ketchup
Salt to taste
Noptalitos Tacos
3 corn tortilla per person
1 large avocado
1 large tomato
¼ onion
2 large Serrano peppers
1 lemon
10 nopalitos
Salt to taste
½ tablespoon olive oil

Mango Salsa
(to serve with tacos)
1 large mango
1 medium tomato
2 Serrano peppers
1 lemon
Cilantro to taste
Salt to taste

Directions
Mexican Jícama Ceviche

1. Peel the jícama, cu it into pieces so that it can be grated.
2. Add some cilantro to the jícama, and then the tomato, the onion, the chili pepper, the Serano pepper which has been previously chopped, and the the onion, salt and avocado.
3. Mix everything perfectly.
4. Squeeze in some lemon, and some olive oil (optional).
5. To complete it, add the ketchup to sweeten the ceviche.
6. Garnish it with avocado, lemon slices and a little bit more of cilantro.
7. Ready to be served.

Vibrant Nopalitos Tacos

1. Marinate the onion in the lemon juice for 1 or 2 hours.
2. Clean the nopal, remove the rest of its thorns.
3. Cut the nopal and wash it. When nopal is washed, it releases slime. So there are two ways to prevent the slime, which are the husk of the tomatillo while it’s cooking, and if that’s not available, use a copper coin that has been washed well. Boil it together with the nopales and that will cut the slime and end up perfectly clean.
4. Cook the nopal in boiling water for about 20 minutes until it is soft. Use low heat to simmer so that keeping the nutrients.
5. Add a piece of onion to the nopal and some salt.
6. Meanwhile, chop the tomato for the tacos, chop the cilantro.
7. Add avocado slices and mash the avocado that will be the bed inside the tortilla, to put the cilantro.
8. Add the tomatoes.
9. Add the chili according to one’s taste, add in the marinated onions, and the purple onion according to one’s taste.
10. Finally, add in the nopales after draining out the water.
11. Add a slice of avocado, a little pinch of salt for the avocado on top, and a bit of ready made tomato sauce.
12. Serve it with Mango Salsa.

Mango Salsa

1. Cut the mango, dice it into small pieces.
2. Cut the tomato, dice it into small pieces.
3. Add the Serrano pepper.
4. Add a bit of cilantro.
5. Add a pinch of salt.
6. Add lemon juice.
7. Ready to be served.

Coconut Rice
3 cups brown rice
4–5 cups water
1 cup pure coconut milk
2 stalks lemongrass
2 slices ginger
4–5 pandanus leaves
1 teaspoon salt

Chili Paste
30 pieces dried chili
1 cup water
1 large onion
½ cup cooking oil
1 teaspoon
vegetarian shrimp paste
3 tablespoons
tamarind water
3 tablespoons brown sugar
1½ teaspoons salt
1 teaspoon vegetarian
soup stock powder
150 grams mushroom balls
(vegetarian mutton)

Side dishes
1 tempeh patty
2 large potatoes
1 teaspoon
nutritional yeast flakes
1 pinch salt
2 bunches water spinach
1 cucumber
50 grams roasted peanuts
3 cups cooking oil

Directions
Coconut Rice

1. Rinse 3 cups of brown rice, rinse and soak in 4 cups of water, and set aside for about an hour.
2. After an hour, add the pure coconut milk.
3. Add in the tied pandanus leaves.
4. Cut and split the lemongrass in the middle. Add in the lemongrass into the rice.
5. Add in 2 slices of ginger.
6. Add in ½ teaspoon salt.
7. Stir everything.
8. Cook the rice.
9. When water boils, stir the rice and let it continue to cook.
10. When the rice is ready, serve it on a banana leave.
11. Add in the peanuts, the cucumber slices, the stir fried water spinach, the potatoes, the tempeh, and lastly the chili paste.
12. Ready to be served.

Chili Paste

1. Take 30 dried chilies, washed and seeded.
2. Put the dried chilies together with the water into a blender.
3. Take the tamarind, add in some water and mash it. Set it aside.
4. For the large onion, cut it into small pieces.
5. Add in the vegetarian shrimp paste.
6. Blend all the ingredients together, except the tamarind.
7. Pre heat the pan with ½ cup of cooking oil.
8. Pour all of the chili paste into the pan.
9. Add 3 tablepsoons of brown sugar.
10. Add 1 teaspoon of salt, 1 teaspoon of vegetarian soup stock powder.
11. Add in the fried chopped mushroom balls.
12. Add 3 tablespoons of the tamarind water.
13. Fry the chili paste until it’s quite dry.
14. Turn of the heat.

Side Dishes

1. Pour in the cooking oil in the pan, turn on the heat.
2. Cut the mushroom balls into small pieces.
3. Cut the tempeh into cubes.
4. Fry the tempeh first until golden brown.
5. Meanwhile, cut the potatoes into angled shapes.
6. Pour the fried tempeh in a dish with napkins on it to absorb the excess oil.
7. Next, fried the potatoes until a little bit golden, and then take them out. Put them in another dish.
8. Add a little bit of salt, and sprinkle some nutritional yeast flakes onto the potatoes.
9. Lastly, fry the mushroom balls until they become crispy. Take the mushroom balls out.
10. Stir-fry the water spinach by pouring 2 tablespoon of cooking oil.
11. Add in some large onion.
12. Add a little bit of salt, and then the water spinach.
13. When the water spinach is ready, take them out.

Black olives
Romaine lettuce leaves
1 red pepper
1 yellow pepper
1 green pepper
1 avocado
1 cucumber
Mushrooms
Cherry tomatoes
Vinaigrette of choice
1 tofu patty (fried)
1 vegan weinerwurst
Toothpicks



Directions

1. Cut the avocado lenghtwise to remove the pit.
2. Cut the other ingredients into cubes.
3. Cut a slice of pepper and remove the seeds.
4. Remove the pits from the olives, and then cut it into half.
5. Cut the tofu and the vegan wienerwurst into cubes.
6. Cut the mushrooms in half, and then in half again.
7. Arrange the cubes vegetables onto the skewers.
8. Put the sauce into a little pot.
9. Cut the lettuce as a little bed for the “porcupine” and spread it around.
10. Put the avocado on top of the lettuce leave.
11. Decorate it with the vegetable skewers.
12. Ready to be served.