For all ingredients, please use organic versions if available
Santafereño Ajiaco
Corn
4 red corneto potato
Creole potato
Pastusa white potato
Mushrooms
Peas
Tomatoes
Onions
Spring onion
Garlic
Cilantro
Tofu
Soy sauce
Oil
Water
Pipian Empanadas Hogo
Potatoes
Tomatoes
Spring onions
Bell peppers
Onions
Tofu
Gluten crisp
Condiments (garlic,
turmeric, onion powder)
Cilantro
Oil
Dough
Corn flour
Salt
Oil
Water
Potato Salad
Corneto potato
Tomato
Gluten
Tofu
Cilantro
Huasca
Directions
Santafereño Ajiaco

1. Cut the corn, the mushroom, the creole potato, and the pastusa white potato into chunks. Put them into the pot.
2. Add in the peas.
3. Finely chopped the onions, spring onions, and garlic. Add in into the pot.
4. Add in some soy sauce and vegetable oil.
5. Peel 4 the red corneto potatoes, cut them in chunks, add in the pan.
6. Add in some water. And let it boil.
7. Add in the garlic juice.
8. Add in the herb called Huascas. Mix.
9. Pour the ajiaco on a bowl.
10. Add in the cilantro.
11. Add in the tofu.
12. Ready to be served.

Pipian Empanadas Hogo

1. Peel and cut the corneto potatoes into small chunks.
2. Put them in a pot, and let it boil until the potatoes are soft. And then mash the potatoes.
3. Meanwhile, finely chop the tofu and the glutens crips.
4. Prepare the “hogo” which consist of: tomatoes, spring onions, bell peppers, onions. Cut them extra finely.
5. Add in two tablespoon of oil and condiments. Mix.
6. Put the ‘hogo’ in a pan.
7. Add in the garlic, turmeric, and onion powder.
8. Stir fry them.
9. Add in the tofu and gluten. Mix and stir.
10. Add in the potatoes and garlic juice and mix.
11. The stuffed for the pastry is ready.
12. Place a pan on the stove, add in enough oil for a deep fried frying.
13. Heat the oil.
14. Fry the first pastry until both sides are golden brown.
15. Continue with the second and the third pastry.
16. Ready to be served.

Dough

1. Mix the corn flour with salt and water.
2. Knead the dough until it is nice and soft and let it sit for a while.
3. After a while, take some dough, put it on a plastic wrap and flatten it widely and evenly to make the pastry.
4. Place the pastry stuffed on to the pastry dough in three equal parts.
5. Give the pastry a shape, and use a cup to slide it with pressure.
6. The Pipian Empanadas are ready to be fried.

Potato Salad

1. Take some ‘hogo’ and place it on a plate.
2. Add some tofu on the top.
3. Add a bit of cilantro on top of the tofu.
4. Place some tomato slices on the side of the plate.
5. Ready to be served.

(For all ingredients, please use organic versions if available)
Buuz (Mongolian Dumplings)
70 grams cabbage
70 grams tofu
15 grams carrot
15 grams vegetable oil
70 grams bell pepper
250 grams flour
10 grams mushroom seasoning
7 grams dried spring onion
7 grams Mongolian cumin
5 grams salt
90 grams dehydrated soy protein, soaked

“Truthfulness”
30 grams pe-tsai
20 grams bell pepper
Dehydrated soya protein
70 grams vegan ham
20 grams black olives
100 grams tofu
4 grams salt
5 grams mushroom seasoning
3 grams red pepper
7 grams tofu seasoning
15 grams vegetable oil

Directions
Directions (to prepare the soy protein):

1. Soak it in hot water for 2 minutes.
2. Squeeze out the water
3. Dip it in fresh water 2 to 3 times

Directions (to preparing the filling for the dumplings):

1. Cut cabbage, pepper and all ingredients into small pieces
2. Add seasoning (the main seasonings are mushroom seasoning and soy sauce) to soy protein and then cut them into small pieces
3. Put mongolian cumin, dried onion, mushroom seasoning, and salt
4. Mix well
5. After the dough is ready add half a spoon more filling
6. You need to oil the bottom part of our dumplings otherwise it will stick
7. Steam the dumpling for 15 to 20 minutes
8. Ready to serve

Directions (to make truthfulness):

1. Cut the cabbage
2. Cut the bell peppers into nice colorful pieces
3. Turn on the stove
4. Cut the tofu thin and flat then fry them
5. Add some salt on it
6. When the bottom part of the tofu becomes yellowish, you need to turn it over and add a seasoning
7. Put the fried tofu on a plate
8. Fry cabbage and bell peppers
9. Put a little bit of tofu seasoning and salt
10. Put chili
11. Add mushroom seasoning
12. Cook for about 1 minute
13. Cabbage ready to serve
14. Cut vegan ham thin and flat
15. Fry ham together with the soy protein
16. Add magi (vinegar)
17. Fry for while
18. Ham and soy protein ready to serve
19. Cut the cucumber and the tomato
20. Decorating with cucumber and tomato
21. Add 2 spoons of corn and black olives
22. Truthfulness ready to serve

Wild Herbs Salad
Ground-elder
Stinging nettle
English plaintain (ribwort plaintain)
Daisy
Dandelion
Beech
Common wood sorrel
Red clover

Dressing:
4 tablespoons pumpkinseed oil
4 tablespoons Balsamic vinegar
1 tablespoon almond butter
1 teaspoon sweet Bavarian mustard
Dash of salt
Some pepper

Salad:
1 kohlrabi (German turnip) with leaves
3 celery stalks
5 dandelions leaves
4 dandelions
10 daisies
1 small handful sorrel
1 small handful wood sorrel
1 handful Bishop’s weed
5 strawberry leaves
3 small tomatoes for decoration

Bishop’s Weed “Spinach” with Mash Potatoes
Mashed Potatoes:
5 medium potatoes
100 milliliters vegan cream (Alpro brand)
2 pinches of nutmeg
Dash of salt
Spinach:
1 big onion or 6 shallots
1 – 2 cloves of garlic
4 tablespoons oil
1 teaspoon soup seasoning
Dash of salt
Some pepper
1 sliced carrot for decoration
Directions
Wild Herbs Salad
Dressing:

1. Pour in some pumpkin seed oil.
2. Add in a little bit of Balsamic vinegar.
3. Add in some of almond butter (or peanut butter as alternative).
4. Add in some Bavarian mustard and a little salt.
5. Stir the mixture into a smooth sauce.

Salad:

1. Peeled the kohlrabi and cut them into small pieces. Use also the small leaves that are at the top since this is the best part.
2. Take the celery and cut them roughly into pieces.
3. Put them together into blender, and make them into smaller pieces, do not purée them.
4. Pour the kohlrabi and celery mixture into the dressing
5. Finely chop all the herbs: the dandelion leaves, the dandelions, the daises, the sorrel, the wood sorrel, the young Bishop’s weed.
6. Add in the finely chop herbs into the kohlrabi and celery mixture into the marinade, and mix them together.
7. Cut some cherry tomatoes for a little decoration.
8. Add a dash of pepper.
9. Decorate it with some tomatoes and maybe a few more yellow dandelions.
10. Ready to be served.

Bishop’s Weed “Spinach” with Mash Potatoes
Mashed Potatoes:

1. Chop the potatoes into small pieces.
2. Turn on the heat to the wok, place the potatoes there and pour some water in. Not to much water only about two finger high.
3. Add some salt to it and let the potatoes cooked.
4. When the potatoes are soft and the water are still left a little, add in the soy cream and the vegan cream to make it very smooth and creamy.
5. Add in some nutmeg to it.
6. Mash the potatoes.

Spinach:

1. Dice the onions and the garlic.
2. Pour some oil into the pan, and add the diced onions into the oil.
3. Use medium heat until the onions golden brown.
4. Add in the garlic.
5. Add in the Bishop’s weed.
6. Add some water to cook the herbs, give a good stir so that the onions are well stirred with the herbs, and let the whole thing cook slowly.
7. Put the lid on for a while.
8. Add in a bit of salt, soup seasoning and pepper. Stir.
9. Close the lid again

For serving:

1. Place the mashed potatoes on a plate.
2. Place some of the spinach.
3. Decorate it with some sliced carrots and some tomatoes if you like.

(For all ingredients, please use organic versions if available)
50 grams Yoshino arrowroot flour
100 grams polished sesame
400 milliliters kelp broth
Salt
2 – 2½ teaspoons beet sugar (according to taste)
Rich soy sauce
Wasabi (Japanese horseradish)
1 radish
Mimi-dashi (Tasty Broth)
100 milliliters kelp broth
10 milliliters light soy sauce
Salt


Directions
Goma Dofu (Sesame Tofu)

1. Wash the polished sesame.
2. Place the polished sesame in a frying pan and roast it with between low and medium flame. Stir and move the sesame seed around from time to time.
3. When the color of the sesame seed turn brownish a little, check the taste and examine if it is delicious.
4. When it is nice and roasted, turn off the flame. While the sesame still has residual heat, transfer them to a mortar.
5. Start grinding the sesame seeds while they are still hot until the become paste. This process will take about 20 to 30 minutes until it become paste.
6. Take the Yoshino arrowroot flour which has been soaked in water overnight.
7. Put the soaked flour into a sauce pan. Carefully remove the top layer.
8. Add the sesame paste.
9. Slowly add 400 mililiters of broth to the pan while mixing to avoid granules appear from it. If you get granules, you must dissolve them and make them smooth once again.
10. Add the beet sugar according to taste.
11. Add the salt.
12. Mix them well.
13. Sample the taste before heating. Add sugar or salt whenever necessary.
14. Take a mould, wet it with water so it will be easier to take to tofu out later.
15. Cut the wrapping sheet to the mould size, and dampen it too.
16. Put the pan over the stove with medium and high flame for experienced cook, but use small flame for inexperienced cook.
17. When heating over the flame, keep mixing well. When mixing, don’t touch the bottom. Make sure to wet the rubber spatula.
18. As this firms up, it begins to stick to the side of the pan. When that happens, use the spatula.
19. While keep mixing, little by little it begins to set. Firm grains begin to appear.
20. At this point, turn down the flame.
21. When the color is not white enough, knead it as if you are beating down with a stick. This technique will bring about firmness in taste.
22. Use very low flame.
23. This kneading may take about 10 minutes.
24. To determine whether the sesame tofu is ready or not is when they drop slowy and very elastic. They should drop with a splat.
25. When this moment come, add in the soy sauce. Mix it.
26. Pour the tofu into the mould, and use rubber spatula to smooth it out and make it flat.
27. Plunk down the mould several times to force the air out.
28. Apply the wet wrap to block off the air. The trick is to force down the wrap from inside and to outside. Then put it gently into a vat.
29. Place it in a refrigerator to set for about half day.
30. When take the tofu out, let a bit of water and air in to make it easier to take the tofu out of the mould.
31. Turn it upside down.
32. Cut it to fit the serving plate.
33. Use wet knife.
34. Place the tofu cut on a serving plate.
35. Take the radish and wash it well and tear off the leaves. Then slice it.
36. Put the radish into the water.
37. Start pouring the tasty broth carefully. Do it gently so that the broth does not touch the tofu surface.
38. Place the cut radish pieces on top of the tofu.
39. Place the wasabi on top.
40. Ready to be served.

Mimi-dashi (Tasty Broth)

1. Take the kelp broth into the pan.
2. Add in 1 teaspoon of beet sugar.
3. Add in 10 mililiters of light soy sauce.
4. Heat it up.
5. When the broth begins to boil, turn off the flame.

Cool down the broth

For all ingredients, please use organic versions if available
Indian “Money Bags” / Kachori

For the Stuffing
1 cup green peas
1 green chili, finely chopped
¼ inch piece ginger, grated
Coriander
Mint
1 teaspoon sesame seeds
2 cloves and ½ inch cinnamon stick powdered or garam masala
¼ tablespoon sugar
Juice of 1 lemon
Pinch of asafoetida
2 tablespoon oil
Salt to taste

For the Dough
1 cup plain flour
3 tablespoon oil
Salt
Water
Oil for deep frying

Aloo Tikki
3 boiled potatoes
1 green chili, finely chopped
½ inch ginger grated
Mint leaves
Coriander
Breadcrumbs
Oil for shallow frying
Salt

Samosas
Potato & Green Pea
Gilling
2 potatoes, cut in small cubes
¼ cup green peas boiled
1 green chili, finely chopped
¼ inch piece of ginger, grated
Garam masala
Coriander or mint
Asafoetida
Salt

Dhal (Lentil) Filling
½ cup yellow split dhal (soaked for 3 – 4 hours)
Coriander
Mint
1 green chili, finely chopped
¼ inch ginger, finely diced
Grated raw mango
Garam masala
Asafoetida

Samosa Dough
1 cup plain flour
3 teaspoon oil
Salt to taste


Directions
Indian “Money Bags” / Kachori
For the Stuffing

1. Crush the green chilies coarsely.
2. Crush the green peas coarsely in a food processor.
3. Add in some cooking oil.
4. Add in some asafoetida, some ginger, some green chilies, and some garam masala.
5. Add in some sesame seeds.
6. Add in some salt.
7. Add in the lemon.
8. Stir the mixture.
9. Add in the freshly cut coriander and the mint.
10. Mix all the ingredients.

For the Dough

1. Add in a bit of salt and a bit of oil in a mixing bowl.
2. Add in some wheat flour. Mix it well.
3. Add in some water slowly and steadily. Mix it well.
4. Let the dough set for at least 5 to 10 minutes.
5. Put some flour on both palm, take some of the dough, make it into small balls in all equal size.
6. Hold the ball in the palm, take a spoonful of the stuffing, put it inside, and push it.
7. Gather the stuffing in the center, and keep pressing and getting it together.
8. Leave some space on the outside, from the center.
9. Close and seal the dough.

Fry the kachori in a medium gas until it is nice and crips.

Aloo Tikki

1. Mashed 3 boiled potatoes.
2. With the mashed potatoes still warm, add in some cream of tartar. Mash again.
3. Add in the finely chopped green chilies, the grated ginger, mint leaves, coriander, bread crumbs, and some salt to taste.
4. Mix the mixture, not too coarse, not too fine, just right.
5. Take a little oil in the middle of your palm, take some dough mixture, and make a small ball like the size of a small lemon.
6. Flatten the ball a little. Do the same with all the remaining dough.
7. oll it on some bread crumbs.

Fry the Aloo Tikki on a fast gas until it is golden brown and crips.

Samosas
Potato & Green Pea Filling

1. Cut the potatoes into cubes.
2. Wash and drain out the water from the potatoes, and deep fry it until golden brown.
3. Boiled the green peas.
4. Finely chopped the green chili, grated the ginger.
5. Mash the fried potatoes, add in the green peas, the green chilies, the ginger, the garam masala, the coriander or mint, the asafoetida, and some salt.
6. Add in a pinch of cream of tartar.
7. Add in some sugar (optional).
8. Mix them evenly.

Dhal (Lentil) Filling

1. Soak the dhal for 3 to 4 hours and then steam it with microwave or with steamer.
2. Add in some gram flour to the steamed dhall (lentil).
3. Add in coriander, mint, finely chopped green chilies, ginger, raw grated mango, garam masalam, and asafoetida.
4. Mix up everything well.

Samosa Dough

1. Add in a bit of salt and a bit of oil in a mixing bowl.
2. Add in some wheat flour. Mix it well.
3. Add in some water slowly and steadily. Mix it well.
4. Let the dough set for at least 5 to 10 minutes.
5. Put some flour on both palm, take some of the dough, make it into small balls in all equal size.
6. Cut the ball into half, press those 2 ends, but make no holes anywhere.
7. Make it into a nice cone with no holes at the bottom.
8. Take the stuffing, fill it in the cone, and close the edges.
9. To confirm that it is closed, dip your hand in water, put it onto the thumb, and press the edges.

Fry the filled samosa on a very fast gas until they are nice and golden brown evenly on both sides.

(For all ingredients, please use organic versions if available)
1 liter cooking oil
1 cup brown sugar
10 bananas
5 skewer sticks
Directions

1. Peel the banana and chop it.
2. Heat some cooking oil until it starts to boil, and then pour in the sugar. Mix it continuously, until the sugar melts and thickening. It will takes about 1 to 10 minutes.
3. When the sugar is floating, add in the banana.
4. Mix it continuously until the banana changes in color into yellow or golden and the sugar coats the banana.
5. Use high heat in cooking banana Q.
6. It will take about 30 minutes for the banana to cook.
7. Keep mixing.
8. When the color is there, put the banana on a skewer. Two pieces of banana for each skewer.
9. Ready to be served.

(For all ingredients, please use organic versions if available)
Cold Beet Salad (three 1-cup servings)
3 medium beets
1½ tablespoons lemon juice
1 tablespoon cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon stone-ground mustard
½ teaspoon dried dill weed

Broccoli or Cauliflower with Sesame Salt (four 1-cup servings)
1 tablespoon sesame seeds (preferably unhulled)
⅛ teaspoon salt
1 bunch broccoli or cauliflower

Homestyle Squash and Pinto Beans (4 servings)
¼ cup vegetable broth
½ cup chopped onion
2 teaspoons minced,
seeded jalapeno pepper
2 garlic cloves, minced
1 cup sliced yellow squash
1 cup sliced zucchini
½ cup corn kernels
1½ cups cooked pinto beans
14½ ounce can diced tomatoes
3 fresh thyme sprigs
2 cups cooked brown rice, couscous, or pasta

Berry Applesauce (four ½ cup servings)
2 cups peeled, cored and chopped apples
2 cups fresh or frozen (unsweetened)
strawberries, blueberries or raspberries
½ cups frozen
apple juice concentrate
1 teaspoon cinnamon


Directions
Cold Beet Salad

1. Take off the tops of the fresh beets by cutting straight down. And then peel the beets
2. Cut the beets in wedges, and then put them in the steamer.
3. When they are steamed, set it aside, keep them warm and prepare the salad dressing.
4. Put together: the mustard, the lemon juice, the apple cider vinegar, the dill, and apple juice concentrate. Mix them together.
5. For the herbs besides the dill, other herbs can be used like tarragon, sweet basil or parsley. Or the combination of three kinds of those herbs.
6. Add in the warm beets, put a little bit of fresh spinach.
7. Put a little sprig of fresh dill on top.
8. Ready to be served.

Broccoli or Cauliflower with Sesame Salt
(four 1-cup servings)

1. Clean the cauliflower, wash it and soaked it in a little iced water with a little lemon juice, and then steam it for no more than 10 minutes.
2. Meanwhile, dry toast the sesame seed in the sauté pan until they all nice and brown.
3. Put the toasted sesame into a food grinder and pulse it a couple of times.
4. Take out the cauliflower and mound it up nicely.
5. Take some of the sesame salt and put some of them on top.
6. Put some nice lemon pieces around it.
7. Ready to be served.

Homestyle Squash and Pinto Beans
(4 servings)

1. Sautéing the onions and garlic. Add a little vegetable broth. Mix it around.
2. Add in the yellow squash and the zucchini to it. Stir it up a little.
3. Let them cook for a while.
4. Add in the thyme and jalapenos.
5. Add in the tomatoes, the corn, and the pinto beans.
6. Add a little sea salt and a couple of grinds of pepper.
7. Let them simmer for about 10 minutes.
8. Make sure the squash is not too mushy and still have a nice crunch on it.
9. Serve this over the toasted couscous. To prepare the couscous, just heat up some vegetable broth and pour it right over the couscous. Just cover the lid and it takes about 5 minutes to cook. Or just follow the instructions on the couscous package.
10. Ready to be served.

Berry Applesauce
(four ½ cup servings)

1. Peel the apple, take out the seed, and cut up into pieces.
2. Put the apples into the pot, and add the berry mixture (strawberries, blackberries, blueberries and raspberries).
3. Add in a little of apple juice concentrate.
4. Add a little cinnamon powder.
5. Give it a nice stir. Let them simmer for a while.
6. Mash them up right in the pot or just use a food processor.
7. Make sure the apple is nice and tender.
8. Ready to be served.

For all ingredients, please use organic versions if available
Gomen
Ethiopian cabbage (collard greens)
Onion
Green pepper
Garlic powder
Salt
Oil
Serve with Qocho,
Defo Dabo, or Injera
Soy Milk & Vegan Soy Cheese
Raw soy beans
Tena Adam
Vinegar or lemon
Salt
Water
Serve with Beyaynetu (Combination Platter),
Shiro Wot (Chickpea Stew),
and Gomen (Ethiopian Stewed Collard Greens)
Directions
Gomen

1. Cook the raw cabbage in water.
2. Chop the cooked cabbage finely.
3. Chop the onion finely and sauté it in the pan until it looks brown.
4. Add in a little garlic.
5. Add in the cooked and chopped cabbage into the onion.
6. Sauté it for a few minutes until it gets the taste of the garlic.
7. Add in split green pepper for taste just before taking out the cabbage.
8. Add in a little salt as needed.
9. The gomen is ready to eat.
10. Serve it with another dish called “Qocho,” Defo Dabo, or Injera.

Soy Milk and Vegan Soy Cheese

1. Soak the raw soy bean for 12 hours.
2. Grind the soaked bean until it is smooth. Regrind if necessary until it is really smooth.
3. You can use a food processor also by adding some water.
4. Mix the grinded bean with water as much as need to make 1 liter of soy milk.
5. Put it on a clean cloth, on the sieve, putting a bowl underneath. This will prevent the residue from passing through.
6. Boil the soy milk for about 10 minutes.
7. The soy milk is ready to drink.
8. To make vegan cheese, add in the vinegar or lemon, some salt to taste and Tena Adam leaf. Let the soy milk cool down and leave it covered with a lid.
9. When it cools down, the water will be on top, and the soy cheese will curdle under.
10. Filter the soy milk after cooling down, after curdling.
11. Put it in the refrigerator.
12. Serve the vegan cheese with Beyaynetu, Shiro Wot, and Gomen.

Potato Dumplings
1 kilogram potatoes
200 grams flour
3 teaspoons salt
Sweet Garnish
Icing sugar
Vegan butter
Ground walnuts
Savory Garnish
150 grams smoked tofu
5 large onions
Oil
Vegetables
according to preference
Fruit Juices
Oranges
Grapefruit
Grapes
Apples
Kiwi
Strawberries
Yellow melon
Pineapple
Banana
Coconut
Soy milk
Almond milk
Directions
Potato Dumplings

1. Peel the potatoes, cut in quarters and soak in cold water.
2. Peel the onions and cut into strips or diced (optional)
3. Cook the potatoes in adequate water until they are tender. Add 2 teaspoon of salt.
4. Meanwhile, heat some oil on a frying pan and fry the onions until they are nice and brown.
5. When the potatoes are tender, pour the water out and leave a little bit of water on the bottom. Set the water aside to be used later if needed.
6. Put the flour in the potato pot and put on the lid, so the steam doesn’t leak out. And steam it for another 10 minutes.
7. When it is over 10 minutes, mash the potatoes and the flour together. Add more water if necessary. The dough should be really stiff not liquidy.
8. To cut out the dumpling, dunk a spoon in the melted vegan butter, and scoop out some potato dough. Put it on a plate.

Fruit Juices

1. Squeeze one or two oranges. Pour it into a mug.
2. Take a centrifugal juicer to take out the juice from a grapefruit. First, peel the grapefruit and squeeze it using the centrifugal juicer.
3. For pears and apples, remove the stems before hand.
4. To prepare fruit cocktail, use banana, strawberries, and coconut.
5. For the base ingredients, use soy milk.
6. Put 2 or 3 pieces of banana in a glass and pour soy milk on it. And mix them.
7. Do the same with strawberries.
8. For coconut, use almond milk.

(For all ingredients, please use organic versions if available)
Green peas
Potatoes, boiled
Pumpkin leaves
Tomatoes, sliced
Onions, sliced
Corn, boiled
Coriander
Salt
Cooking oil




Directions

1. Cook the chopped onions in 3 spoonful of vegetable oil.
2. Stir continuously so as not to burn the onions.
3. When the onions turn brown, add in the sliced tomatoes. Stir until the tomatoes combine with the onions.
4. Add in the corn, and stir it combine them all,
5. Stir and wait for about 5 minutes.
6. Add in the salt to taste. Stir.
7. Add in the green peas. Stir to combine. Let it cook for a few minutes.
8. Pour in the boiled potatoes. Stir and let it cook for about 5 minutes.
9. Add in the coriander. Stir.
10. Add in the pumpkin leaves. Previously, cut the leaves as your preferred size.
11. Sprinkle the pumpkin leaves evenly into the pan.
12. Add some water so as not to burn the food.
13. Cover the pan with a lid for about 5 minutes
14. Ready to be served.