For all ingredients, please use organic versions if available
Roast Capsicum Sauce/Dip
3–4 red capsicums
2 tablespoons balsamic vinegar
1 tablespoon sweet chili sauce
120 grams vegan butter, melted
1–2 tablespoons fresh Italian parsley, finely chopped
* Sauce complements
Chickpea Lentil Patties
* Dip served with toast, crackers, etc.

Chickpea and Lentil Patties (makes 10 patties)
1 can chickpea (or soaked dried chickpeas)
1 can lentils (or soaked dried chickpeas)
1 medium carrot, grated
2 tablespoons fresh Italian parsley, finely chopped
2 tablespoons cornflake crumbs (or breadcrumbs or oats, etc.)
2 tablespoons fruit chutney
Olive oil for frying
* Meal served with potatoes and salad
Directions
Roast Capsicum Sauce

1. Cut in half the red capsicum, deseeded them, and then cut them in half again and laid them on the tray and put them in oven to roast, but inside down. Put in a hot oven for about half an hour on 240oC
2. After half a hour, take out the capsicum from the oven, and then put it into a freezer bag or plastic bag. Seal it up and that will sweat the capsicum. And then the skin just peels off.
3. Slice the capsicum very roughly and pop it into the food processor.
4. Add 2 tablespoonfuls of balsamic vinegar and 1 tablespoonful of sweet chili sauce.
5. Turn on the food processor and blend them all until smooth enough. It’s fine to have some little lumps.
6. Add in about 120 grams of melted vegan margarine or vegan butter. Switch it on again, and drizzle it slowly.
7. Pour in the sauce into a saucepan or frying pan, cook it very, very gently for about quarter of an hour. Don’t boil it, just very gentle simmer, to bring out the flavors.
8. Before pour it out, add 2 tablespoonful of fresh chopped parsley.
9. The Roast Capsicum Sauce and Dip is ready.

Chickpea Lentil Patties

1. Soak the dried chickpeas and dried brown lentils overnight.
2. Rinse out the water the following day, and then cook them. Before, mash the chickpeas up a little bit with a good old fashion potato masher. No need to mash the lentils.
3. Mix them together, and then add 1 medium grated carrot. Mix well
4. Add in 2 tablespoonsfuls of breadcrumbs or cereal crumbs or cornflake crumbs. Make sure the crumb is really dry.
5. Add 2 tablespoonfuls of fresh chopped parsley and 2 tablespoonfuls of chutney. Mix them with hands.
6. Take some amount of patties dough, depending on the size of the patties, squish them around, form them into a ball, and then flatten them down a little bit.
7. Put them on a plate and put these in the fridge for about 10 minutes, just to settle down a little bit before cooking them.
8. After 10 minutes, put some olive oil in a pan, heat it and put in the patties and fry them until nice and golden brown on both sides.
9. Take them out from the pan, drain the oil, put them on a plate. Put the capsicum sauce, and add some cooked potatoes and salad.
10. Ready to be served.

(For all ingredients, please use organic versions if available)
1 bunch organic kale (black or green), chopped
½ red pepper, chopped
1 package (18 ounces) tofu, pre-cooked
½ red onion, chopped
1 tablespoon (15 milliliters)
Bragg’s seasoning (or tamari, soy bean sauce, any soy sauce)
Juice of half of a lemon
1 tablespoon grated ginger
Salt to taste
Dashes of Maggi seasoning
4 tablespoons olive oil
Vegan mushroom chicken (optional, pre-cooked)

Directions

1. Chop the kale in small strips and chop the red pepper into smal bite size.
2. Cut the tofu into smaller pieces.
3. Add about 2 tablespoons of olive oil in the frying pan.
4. Stir the tofu in the frying pan until two sides are pale golden.
5. Then, add in the mushroom chicken to the tofu.
6. Add the soy sauce on top.
7. Add in some salt and then reduce the heat.
8. Transfer the tofu mixture to the platter.
9. In the same frying pan, add 2 tablespoons of oil. Use medium heat.
10. Add in the red onion and the ginger together. Stir.
11. Add in the kale. Stir until the kale leaves are a little bit wilted.
12. Add the lemon juice and a dash of Maggi Seasoning.
13. Add in some salt.
14. Add in the tofu mixture and stir until all are well blended.
15. Put it on the serving platter for serving.
16. Serve it with brown rice with black sesame on top.

Corn
Ground corn flour
Peanuts
Peanut paste
Onion
Scotch bonnet pepper
Ginger
Maggi seasoning cube
Salt
Water
Banana leaf to wrap


Directions

1. Lightly roasted the ground corn and the peanuts.
2. Put the peanut paste in a bowl.
3. Add in the roasted corn to the peanut paste.
4. Add in some salt, some Maggi Seasoning cube, and some water. Stir.
5. Grin the pepper, some onion, and some ginger together.
6. Add in the grinded items to the mixture and then stir.
7. Take the banana leaf and then put the entire paste mixture in the leaf.
8. Wrap and tie it with a string and the put it in a pot with some water. Let it cook for about 1 hour.
9. After 1 hour, take it out of the pot and untie the string and l it into little pieces for serving.

Vegan Kālua:
1 package (8½ ounces) vegan steak
1¼ teaspoons liquid smoke seasoning
2¼ teaspoons water
2 teaspoons granulated garlic seasoning
1 teaspoon mushroom seasoning
1/8 teaspoon black pepper
1½ tablespoons low sodium soy sauce
4 tablespoons olive oil

Cabbage
1 medium cabbage
¾ cup water
2 tablespoons mushroom seasoning
2 tablespoons low sodium soy sauce
¼ teaspoon black pepper
3 tablespoons olive oil

Directions

1. Shred the vegan steak.
2. Cut the cabbage in half and then in half again, and then in half again.
3. Add some liquid smoke seasoning to the vegan steak.
4. Pre-heat some oil in a pan, and then add in the vegan kālua. Stir. Use low heat.
5. Add in a little bit of water.
6. Add in all the seasoning and let it simmer for about 5 minutes. Stir it occasionally.
7. Add in some low sodium soy sauce, some granulated garlic and the vegetarian mushroom seasoning.
8. Add in the pepper and put it on a little lower heat.
9. Stir it often for about 5 minutes.
10. Scoop it into a bowl and set it aside.
11. Preheat some oil in a wok.
12. Add in the cabbage and put it on low heat. Stir.
13. Add in about ¾ cups of water and use medium heat.
14. Stir and let it simmer until it cooks down.
15. Cover the wok for about 10 minutes, simmer it on low heat, and stir it occasionally.
16. After about 10 minutes, lift the cover and add in the vegan kālua. Get that mixed in very well.
17. Put it on a plate and decorate it with the ti leaves.
18. Serve it with a bowl of taro soup, or just brown rice, or with potatoes.

For all ingredients, please use organic versions if available
Crust
½ cup hemp seeds
½ cup almonds, soaked for 6 hours
½ cup coconut, shredded
1/8 teaspoon stevia

Chocolate Mousse
1 cup pitted dates,
soaked in water
¼ teaspoon stevia
2 avocados
½ cup raw cocoa powder
2 tablespoons maca
2 tablespoons lucuma
2 tablespoons mesquite

Decoration:
1 tablespoon hemp seeds
1 tablespoon goji berries
1 tablespoon cocoa nibs

Directions
Crust

1. Soak the nuts previously for about 6 hours in water and then drain the water and give it a wash.
2. Put the nut in the food processor.
3. Add in the shredded coconut and the stevia.
4. Process everything until they become a bit sticky, and then pour it and use hand to spread it evenly. After that, just press it.

Chocolate Mousse

1. Take the avocado, take out the pit, peel the skin, and then put it into the food processor.
2. Add in the dates that have been soaked for about 1 hour.
3. Add in the cacao powder and the stevia.
4. Add in the maca, the lucuma, and the mesquite.
5. Turn on the food processor and then pour out onto the crust.
6. Spread the chocolate mousse all over the crust.

Decoration

1. Sprinkle some hemp seeds.
2. Sprinkle some goji berries.
3. Sprinkle some cocoa nibs.

For all ingredients, please use organic versions if available
Raw Aulacese (Vietnamese) Spring Roll
Honeydew
Mango
Apple
Mints (optional)

Raw Chocolate Banana Doughnut
1 banana
¾ – 1 cup blended flax seeds

Chocolate icing:
Carob powder
Raw agave nectar




Directions
Fruit Spring Roll

1. Chop up the organic honeydew melon and peel it. This will become the outside wrap of the spring roll since it has clear consistency and it looks like the rice paper.
2. Cut the mango and the green apples and then slice them into “matchsticks.”
3. Wrap them all in the spring roll, add in a little bit of mint and roll it.
4. Garnish it and then serve.

Chocolate Doughnut

1. Put the banana in the bowl and crush it.
2. Add the flax seeds, mix.
3. Form this to become the doughnut.
4. For the chocolate sauce, mix the organic carob powder with raw organic agave.
5. Drizzle this on top of the doughnuts.
6. Ready to be served.

(For all ingredients, please use organic versions if available)
Residual soy pulp (okara)
Scallions
Garlic
Fresh coriander
Natural seasoning
Salt
Pepper
Cooking oil
Sesame oil
Serve with:
Ring-shaped pastries, toast, breadsticks, etc.
Directions

1. Heat the pan with a little bit of oil.
2. Add in the garlic and saute it.
3. Add in the soy pulp. Stir and fry.
4. Wait for it to cool down and add in some scallions. Mix it all well.
5. Add a little salt to taste. Mix.
6. Add some natural seasoning.
7. Add some pepper.
8. Add sesame oil, mix.
9. Cook until they become golden.
10. Put them on a dish and add some coriander.
11. This pate can be eaten alone, or with some ring-shaped pastries, or with toasted bread, or with vegan breadsticks.