For all ingredients, please use organic versions if available
1 pound toor daal (split peas lentil)
1 pound bow tie pasta
1 pound tomatoes
½ pound cherry tomatoes
1 bunch cilantro
2 pieces green chilies (jalapeño)
3 stalks curry leaves, fresh
1/5 pound golden raisins
Lemon juice
2 teaspoons red chili powder
3 teaspoons dhana jeeru
½ teaspoon tumeric powder
½ teaspoon garam masala
1½ - 2 roasted cumin seed
and coriander seed
mixed powder
¾ teaspoon hing (asafoetida)
1 teaspoon mustard seeds
1 teaspoon
whole cumin seeds
1 teaspoon udad daal
5 tablespoons oil
3 cinnamon sticks
3 cloves
Methi (fenugreek seeds)
Peanuts
Salt to your taste.
1 red and/or yellow bell pepper, diced to garnish along with cilantro

1. Boil 1 cup of lentil with about 3 cups of water in a pan for about 10-15 minutes. After that, blend the lentils so they become liquefied. If they’re a little thicker, add some more water to make it to the right consistency.
2. In another pan, boil some water, and after it boils, add in the pasta. Add in a little salt, a little olive oil. Cook it for about 10 minutes, and then take it out and drain the hot water.
3. Heat up 3-4 tablespoons of olive oil, and then add in the mustard seed, add in the cumin, some dried chilies, add in a few seeds of the coriander.
4. Add in 1 or 2 cloves Fenugreek seed, add in some peanuts and some green chilies.
5. Add in the curry leaves and finally the hing.
6. Mix everything, and then add in the boiled lentil mixture.
7. Add in the pasta.
8. Add in some tomatoes and the cherry tomatoes also.
9. Finally, add in the turmeric powder, red chilli powder, cumin seeds, and the coriander seed powder.
10. Add in the garam masala and then the raisins.
11. Add in some cinnamon sticks and 2 teaspoons of sugar.
12. Add in some salt to taste.
13. Let it cook for 5 more minutes so the pasta will soak up all the lentil, curry, and everything.
14. Before serving, add some cilantro and some mint leaves for flavor.

Cooking with Kids: Fun Fruit Sticks with Yummy Vegan Dip

INGREDIENTS:
For all ingredients, please use organic versions if available

Fun Fruit Sticks
Various fruits, such as:
2 bananas
1 cup grapes
in different colors
11–12 strawberries
Half a pineapple
* Skewer sticks
Yummy Vegan Dip
8 ounce Tofutti Better than Cream Cheese, softened
1 cup Tofutti
Sour Supreme
3 tablespoon sugar
1 teaspoon vanilla extract

Fresh herbs,
wild grass,
vegetables,
edible flowers
Dressing:
3 tablespoons wild herb syrup (or sweetener)
2 teaspoons vinegar
2 teaspoons red pepper powder
1½ teaspoons toasted sesame
1 teaspoon salt
Mugwort Mix
200 grams mugwort
150 grams whole wheat (or rice flour)
Salt

1. Prepare and wash all the ingredients.
2. First, prepare the sauce by mixing 3 tablespoons wild herb syrup (or any sweetener) with 2 teaspoons of vinegar, 2 teaspoons of red pepper powder, 1½ teaspoons of toasted sesame, and 1 teaspoon of salt.
3. Mix everything until the salt completely dissolves.
4. For the salad, mix all the fresh herbs, wild grass, vegetables, amd edible flowers.
5. Just before serving, sprinkle the sauce onto the salad.
6. Ready to be served.

1. Sprinkle the whole wheat flour onto the mugwort.
2. Sprinkle the salt onto them, and then mix all evenly.
3. Turn on the heat, and heat up the steamer.
4. Steam the flour mixture.
5. Let the water in the steamer boils, turn down the heat and then let the mixture cook for about 10-15 minutes on low heat.
6. After 10 minutes, put the mixture into a dish.
7. Ready to be served.

Tofu Stroganoff
Wheat pasta
2 blocks (2 pounds) of tofu, cut into ½ inch cubes
Marinade:
½ cup soy sauce
Pinch of cumin powder
2 teaspoons fresh ginger, grated
Sauce:
¼ cup olive oil
1 cup onion, finely diced
¾ –1 teaspoon garlic, crushed
2 pounds mushrooms, sliced
6–7 leaves of fresh basil
1 tablespoon non-alcoholic
white wine vinegar
4–4 ½ cups vegan sour cream
1 cup unsweetened soymilk
2 tablespoons cornstarch
Salt to taste
¼ cup soy sauce
1 cup water

Zucchini Mint Salad
2–3 carrots, thinly sliced
3 medium zucchinis, thinly sliced
1/3 cup green onions, finely chopped
1½ cups fresh mint, finely chopped
2 teaspoons fresh ground
black pepper
¾ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt

1. Put the tofu in the freezer the night before. In the morning take it out and thaw it.
2. Cut the tofu into cubes of nice bite-size pieces.
3. Put the tofu onto a flat pie pan.
4. Prepare the marinade by mixing the soy sauce with the finely grated ginger, a pinch of cumin powder and a little bit of water.
5. Pour the marinade so that it will cover all the tofu.
6. Let it marinade for about 1-2 hours.
7. Take the pan, and add in enough oil to cover the bottom of the pan.
8. Heat the pan.
9. Meanwhile, slice the onion thinly, and then dice.
10. Add the onion into the pan, and fry it with low heat. Stir until the onion become translucent.
11. Add in some finely chopped fresh garlic. Stir.
12. Add in the button mushrooms. Stir and cook in a low heat flame.
13. Meanwhile, in a cup, add in the organic non alcoholic white wine vinegar.
14. Add in the water into the cup, stir, and then pour it into the mushrooms. Put the lid on and let it simmer for about 5 minutes.
15. Put in a little bit of cumin.
16. Meanwhile, roughly chopped the fresh basil.
17. Strain the marinated tofu, and keep the marinade sauce to be used in sauce later.
18. Add some unsweetened soymilk to the mushrooms, and then add in the basil. Mix a little bit.
19. Take about ¼ cup of the marinade sauce, add in about 2 tablespoons of cornstarch, mix until the cornstarch dilute, and set it aside for a while.
20. Meanwhile, boil some water, and then pour in the bow tie pasta and let them cook.
21. Take about 3 pack of vegan sour cream and add them all to the mushrooms. Mix well.
22. Add in the cornstarch mixture. Mix and let it cook. Stir it once a while.
23. Meanwhile, take the fresh parsley leaves, chop it finely.
24. Add in the tofu to the mushrooms slowly one by one. Slowly stir it. Turn off the flame. The stroganoff is ready.
25. When the pasta is done, put it in a dish, add about 1 tablespoon of vegan butter, and spread it evenly so that all the pasta are covered by the butter.
26. Sprinkle the chopped parsley and then mix them.
27. Add in the stroganoff to the pasta.
28. Ready to be served.

1. Chop the carrots and the zucchini thinly.
2. Boil some water in a pot, add some sea salt.
3. When the water boils, add in the carrots and the zucchini for a few minutes so that they’ll become soft.
4. Meanwhile, take the mint leaves and take the stem off.
5. Roughly chop the mint leaves.
6. Take the carrot and the zucchini out from the pot and pour them in a salad bowl.
7. Roughly chopped the green onions and put them in the salad bowl.
8. Add in the mint leaves.
9. Toss a while.
10. For the salad dressing, mix ¾ cup of olive oil with one lemon juice, a little bit of salt, and black pepper.
11. Add the salad dressing to the salad, and toss again.
12. Put the salad in the refrigerator for a while just to make it chill.

1. Take the vegan barbeque rib, and then cut in half or in third.
2. And then cut it a comb out.
3. Place it in the frying pan.
4. Open it up a little bit about an inch.
5. Add in the BBQ sauce.
6. Add in the water and the olive oil.
7. Add in the onion, the ginger, and the garlic and cook it.
8. Add in a bit of yellow and red peppers.
9. Cook it for about 20 minutes until the liquid becomes a thick paste.
10. After 20 minutes, take it out and place it on a plate.
11. Decorate the plate with a little bit of boiled potato.
12. Serve it with some salad and some toasted vegan cheese sandwich.

Chicken-Free “Chicken” Adobo
1 Chicken-Free Chicken,
tear into bite-sized pieces
1 clove garlic, minced
1 teaspoon lemon peel
1 tablespoon Braggs Liquid Aminos
½ teaspoon fresh ground black pepper
½ cup vinegar
1 tablespoon canola-olive oil
1 cup water

Flower Garden Hawaiian “Chicken” Salad
10 ounces Chicken-Free Chicken
1 cup raw macadamia nuts (or Brazil nuts)
1 cup pineapple chunks
1 stalk celery, chopped
½ teaspoon fresh garlic
2 tablespoon Vegenaise (vegan mayonnaise)

1. Cut the vegan chicken in half and then tear it up into little pieces.
2. Add in some vinegar, black pepper and a little soy sauce.
3. Add in a little bit of canola oil and olive oil.
4. Add 1 cup of water.
5. Cook the vegan chicken for about 20 minute until the water is absorbed and what’s left is a thick sauce.
6. Serve it with rice or rice noodles or just a piece of lettuce.

1. Cut the vegan chicken into very large pieces. Put it in a dish.
2. Add in about half a cup of nuts.
3. Add in the pineapple.
4. Add in the celery, a little bit of garlic, and then mix all together.
5. Add in some salad dressing on top and pulse it until the nuts don’t make the crakling sound any longer.
6. Ready to be served.

1. To prepare the sauce, peel the garlic and put it to boil in water.
2. Add in the onion, the coriander, the parsley, the chili and the tomato. Make sure the water is adequate to cover the tomato.
3. Cook until the tomatoes change the color into more yellow.
4. Put them into a blender and blend it until all of them are blended.
5. Pour it in a container.
6. Put the sauce on the stove until it boils a bit and the put in the tortillas which already fried.
7. Meanwhile, cut the tofu into small blocks.
8. Pour the sauce on a plate and put the tofu on top of it.
9. Add some avocado on top.
10. Ready to be served.

1. Pour into a bowl 1 deciliter of lukewarm soy milk.
2. Add in the fresh yeast, 1 tablespoon brown sugar, and 4 tablespoons of flour.
3. Mix everything evenly until it’s nice and smooth, and then sprinkle on another tablespoon of flour.
4. Let it rise for 15 minutes in a warm place.
5. In another bowl, put in the white spelt flour.
6. Add in the vegan margarine.
7. Add in the soy milk mixture that has been risen.
8. Add in the brown sugar and the vanilla sugar.
9. Add in the organic raisins that have already been boiled and strained.
10. Grate the peel of half an organic lemon into it.
11. Pour in the salt.
12. Pour in the soy milk.
13. Knead everything thoroughly for about 5-10 minutes for it to thicken well and cleanly lift off the sides of the bowl.
14. Sprinkle a little flour on the wood table and make a little ball out of it.
15. Sprinkle the bottom of the bowl, put the little ball in and spread about 1 tablespoon of oil on it so it doesn’t dry out while the dough is rising.
16. Let the dough rise for an hour in a warm place, about 40 degrees Celsius.
17. After 1 hour, lightly knead the dough again and then measure out 5 pieces of dough, 100 grams each for the croissant.
18. Measure the remaining dough and split it into 4 to make the braided milk-loaf out of it.
19. To make the croissant, take one piece of dough, and roll it into 55-60 cm long.
20. For each piece of the croissant dough, fold it in half and pinch and twist the rolled dough into the shape of a croissant or horseshoe.
21. Put it into the baking pan that have already greased with vegan margarine and sprinkled with flour.
22. Brushed the twisted dough with melted margarine on top to protect the pastry from getting burnt and it’ll brown nicely.
23. Sprinkle some sugar on top of it.
24. Let it rise for 15 minutes and then at 200 degrees Celsius, bake it for 20 minutes in an air-circulating oven.
25. While baking, brush some soy milk on it a few times to give the pastry an even shinier surface.
26. Useful tips: Pour some water into a baking dish and put it at the bottom of the oven, then the water vapor will protect the surface of the pastry from getting burnt.
27. To prepare for the braided milk loaf, put a little flour on hand, take a piece of loaf piece and roll it into 40 cm long.
28. Put the 4 rolls of dough quite far apart from each other, but all tops stick to one another.
29. Pinch together the 4 dough pieces on top and make a crossed line with each other until the dough is finished.
30. Folded the end under.
31. Let the braided milk loaf rise in a warm place and bake it in an air circulating oven at 180 degrees Celsius for about 40 minutes.

Spiced Hot Cross Buns
350 grams flour (spelt)
30 grams brown sugar
1 packet instant yeast
5 milliliters ground cinnamon
5 milliliters ground allspice
5 milliliters ground nutmeg
75 grams currants
75 grams vegan margarine
175 milliliters soy milk (warm)
Water

Icing
Icing sugar
Soy milk or water

Savory Crumpets
350 grams flour (spelt)
2 teaspoons oregano
½ teaspoon ground cumin
2 small dried chili pepper
300 grams vegan ham, diced
1 packet baking powder
1–2 teaspoons salt
250 milliliters soy milk
300 milliliters sparkling water

1. Put the spelt flour in a mixing bowl.
2. Add in 30 grams of sugar into the flour.
3. Add in the instant yeast.
4. Mix them for a while.
5. Add in the melted vegan margarine.
6. Add in the allspice and the cinnamon. Mix
7. Warm up the soy milk up to lukewarm temperature, and then add in to the flour mixture. Mix thoroughly.
8. Mix and knead everything together for about 10 minutes if using hand.
9. Grease a baking tin with vegan butter or oil.
10. Put the kneaded dough on the greased baking tin, cover it with plastic wrap and leave it rise in warm place for about 1½ hours.
11. After 1½ hours, the dough will be double in size.
12. Press down the risen dough, add in the currants and knead it again for about 5 minutes.
13. Take some of the dough, and form it into a small ball.
14. Place them in baking pan.
15. Make the cross on top of the bun, and let it rise for another 30 minutes.
16. Bake them in the oven.
17. After the buns are baked, let them cool down.
18. Meanwhile, mix some icing sugar with a small teaspoon of soy milk.
19. When the bun already cool down, fill in the cross with the icing sugar.
20. Ready to be served.

1. Put the spelt flour in a mixing bowl.
2. Add in the soy milk. Mix.
3. Add in the carbonated water. Mix
4. Add in the cumin.
5. Add in the oregano.
6. Add in 2 small chilies.
7. Mix the dough so that it will make up almost like pancakes dough.
8. Add more soy milk if needed. Maybe around 100 ml.
9. Add in the salt.
10. Add in the diced soy roll.
11. Add in half packet of baking powder.
12. Mix thoroughly.
13. Meanwhile, heat the frying pan with some margarine.
14. When the margarine is melted, put in the mould into the pan.
15. Add in the dough into the mould up to half full. Let it fry. The dough will rise a bit while frying.
16. Also frying some of the dough without the mould.
17. Ready to be served.