(For all ingredients, please use organic versions if available)
Vegan Homemade Yogurt
1 + 3 cups soy milk
(plain or vanilla)
½ cup cashew nuts
2 tablespoons
pre-made vegan yogurt
or acidophilus
Cream Topping
1 cup
vegan homemade yogurt
1 cup coconut milk
2 tablespoons
agave nectar
Vanilla extract
Fresh fruit




Directions

<Yogurt>

1. Cup of soymilk, half cup of cashew nut into blender, blend it slowly for 30 seconds.
2. Pour the rest of soy milk into a pot, add 1. and heat it up until it's warm to your skin.
3. Add 2TBS pre-made vegan soy yogurt or some acidophilus(start with unsweetened or vanilla)
4. Just mix them and pout into a jar, rap up with towels and let them sit in room temperature or warm place 4-8 hours(check the tanginess until it suits you)

<Cream topping>
5. Put coconut milk(to 1cup soy yogurt, 1cup coco) and agave sirup. Little bit of vanilla also. Stir them.
6. Spread over some organic berries.

Enjoy!

(For all ingredients, please use organic versions if available)
Creamy Vegan Chocolate Truffles with Apricot Slivers
Tofu
Muscovado sugar (or vegan brown sugar)
Cocoa
Apricot slivers
Cinnamon or powdered sugar
Tofu Veggie Moqueca (Traditional Brazilian Seafood Stew)
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
Cayenne chili pepper
Sunflower oil
4 tablespoon palm oil
Onion
150 grams tofu
200 ml coconut milk
5 cups tomato sauce
Coriander
Salt



Directions

1. Mash the tofu in a pot.
2. Put the pot on a stove and let it boil.
3. Add in the muscovado sugar, mix well. Keep stiring while the sugar and the tofu is boiling.
4. The sugar will start to melt and the tofu will start to release water. Continuously stirring.
5. When the tofu is losing water and become a little grainy, add in the cocoa. The cocoa will absorb in all the water.
6. Pour the cocoa little by little.
7. After adding the cocoa, the liquid is decreasing. Taste if it suits the taste, the bitterness of the cocoa or the sweetness of muscovado sugar. Always leave it a little more bitter because after blending it and it cools down in the fridge, the truffle becomes sweeter.
8. When the mixture becoming thicker and hard to stir, then it is ready to mix it in the blender.
9. It is important to blend it when it is hot. Blend it until it reaches the right consistency which is creamy and smooth.
10. Pour it into a bowl and put it in the fridge so that it can harden up.
11. Afterwards, get 2 spoons and shape the truffle.
12. Take the apricot slivers and make a flower on top.
13. Add a final touch with cinnamon or powdered sugar.

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
Cayenne chili pepper
Sunflower oil
4 tablespoon palm oil
Onion
150 grams tofu
200 ml coconut milk
5 cups tomato sauce
Coriander
Salt





Directions

1. Cut the bell peppers into small pieces(around 5mm*60mm)
2. Chop coriander(optional) very finely
3. Chop chili pepper finely
4. Cut tofu into large cubes. each piece into 9

5. Pour some edible oil and saute bell pepper until they glow.
6. Then put in onion, stir well.
7. Add palm oil and coconut milk. Boil for a while
8. When in starts bubbling add the tomato sauce
9. When it's totally cooked without the white color, add very little chili pepper
10. Add wakame kelp and stir. Cook for 20 mins.
11. Put in tofu and coriander, wait 5mins tosaturate both
12. Serve with cooked rice.

Enjoy!

<tomato sauce>
1. Base - Boil the tomatoes, peel the skin, dice it and blend it and strain it. Always peel the skin for sauce.
2. Cook 1. with onion and nutmeg.

Always clean the kitchen board and knife with water. Diego cleans with alcohol

Fenugreek Flavored Potatoes and Peas:
Potatoes
Green peas
4–5 tablespoons fresh fenugreek leaves
Tomato purée
1 teaspoon cumin seeds
1 teaspoon cumin powder
½ teaspoon coriander powder
Green chilies
2 teaspoons salt
½ teaspoon ground black pepper
1 tablespoon oil

Sooji Chilla (Indian Semolina Pancakes):
3 tablespoons semolina
2 tablespoons graham flour
1 tablespoon wheat flour
¼ teaspoon cumin powder
1 pinch carom seeds
Fresh coriander leaves
Green chili
Pinch baking soda
Salt
Ground black pepper
2 teaspoons oil




Directions
Fenugreek Flavored Potato and Peas

1. Boil the potatoes and cut into small pieces.
2. Boil the green peas.
3. Chop the fenugreek leaves finely.
4. Preheat 1 tablespoon of oil, and then add in the cumin seeds.
5. When the cumin seeds begin to crakle, add in the potatoes. Mix well.
6. Add in the boiled green peas. Mix well. Let it sauté for a while.
7. Mix in the fenugreek leaves. Allow it to cook for a couple of minutes until the fenugreek leaves start giving out a pleasant aroma.
8. Mix in the tomato puree.
9. Add in the salt, the cumin powder, coriander powder, black pepper powder according to taste. Keep the flame low. Mix well.
10. Cook the dish for about 2 minutes.
11. The dish is ready. Garnish it with chopped green chilies.

Sooji Chila (Semolina Pancake)

1. Take 3 tablespoons semolina, 2 tablespoons graham flour, 2 tablespoons wheat flour.
2. Add in fresh finely chopped coriander leaves.
3. Add in the cumin powder, the carom seeds, the black pepper powder, a pinch of baking soda and salt to taste.
4. Add green chili for spicy taste.
5. Add in a little water slowly. Keep mixing.
6. The batter must be smooth, without lumps.
7. Heat the pan. Add in 2 teaspoons of oil, and then spread it all over the pan.
8. Take some of the batter and spread it over the pan. Use low heat.
9. Cook the batter until both sides are golden brown.
10. Press continuously with gentle pressure so that the pancake batter cooks properly from the inside.
11. Place the pancake onto a plate. Serve it with bread and tomato ketchup or just have it as it is.

Flavorful Veggie Fajitas
6 tortillas, garnished with lime and cilantro
1 organic sweet onion
1 green organic bell pepper
1 yellow organic bell pepper
1 red organic bell pepper
1½ cups organic mushrooms, sliced
6 tablespoons vegetable oil
1 tablespoon chili powder
Salt
Pepper
Guacamole
1 organic avocado
Juice of 1 lime
1 jalapeno
1 shallot





Directions

Fajita mixture
1. Put the mushrooms into a large bowl.
2. Slice half of onion. Break up pieces into thin strips.
3. Cut the bell peppers into half. Remove seeds. Also slice into strips as well.
4. Add the chili powder to the oil and stirr up. Pour into the vegetables to coat them. Set them aside and allow to marinate for a moment.

Guacamole
5. Cut avocado in half. Remove the pit. Scoop around with spoon to get the good stuff. Put it in food processor.
6. Jalapeno, cut the top, cut in into half and carefully remove the seeds. Chop it into smaller pieces.
7. Cut the shallot into small pieces. Dice into fairly small pieces.
8. Cut the lime in half. Squeeze the juice out before putting into the blender. Add the juice as well.
9. Blendeverything togetherfor 1 minute until it becomes smooth. Put it into fridge for 10 min.

Finishing
10. Add the marinated vegetables into a very high-heated wok. Stir-fry it for 6-8mins. Season them with salt and pepper.
11. Warm your pan 95-120C so it's warm. Flip the tortillas after 1-2seconds. Take them out. Add one scoop of fajita mixture. Roll them.

Enjoy!

Creamy Cauliflower Soup
1 head organic cauliflower
1 cup water
½ cup onion
Piece of ginger root
1 tablespoon extra virgin olive oil
1 teaspoon salt
Cumin seeds
Mustard seeds
Red Beans
1 can organic red beans (kidney or Mexican red beans)
1 tablespoon extra virgin olive oil
¾ –1 onion
½ teaspoon sea salt
½ teaspoon pepper
Italian spices




Directions

<Soup>

1. Take 1 cup of water put in the pot and turn on the stove.
2. While waiting it to boil, chop onion roughly for blending.
3. Cauliflower break it into little pieces
4. Put in 2&3 wait about 5-10 mins
5. When 4. is nice and soft, simply pour everything into blender and blend it
6. Put it right back into original pot

7. Peel ginger and smash it and cut them as finely as possible
8. Add 1TBS oliveoil into pan and pre-heat it
9. Put cumin seeds, mustard seeds in the pan and wait until it pops
10. Then put in ginger, stir while counting 30 seconds
11. That goes right into Cauliflower mix
12. Add 1 tsp seasalt and stir.

<Bean dish>

1. Add 1TBS oil into pre-heated pan
2. Shop onion more finely(not for blender), cook it in the pan and stir wait for 5mins
3. When onions are golden brown, take red beans and toss them in
4. Add a half tsp salt, pepper and your favorite italian spices
5. Stir them and warm them for a while

Serve them nicely, with some coriander or etc after your taste
& enjoy!

Irish Soda Bread
470 milliliters soy milk
2 teaspoons vinegar
500 grams plain flour
2 teaspoons bread soda
1 teaspoon salt
55 grams vegan butter, melted





Directions
1. Sift the flour to make lighter.
2, Add bread soda and salt, melted vegan butter and stir to disperse the butter.
3. Add in soymilk and stir it around, make a thick dough. If you need add more flour to it.
4. Pre-heat the oven at 90 or highest one there Fahrenheit, about 45 mins.
5. Transfer 3. onto a board. Put flour on the board before you put the dough.
6. Knead the dough, shape it.
7. Add melted vegan butter to the tin, so the dought won't stick.
8. Put dough on 7. and cut a cross shape for air getting through.
9. Bake them for 45-50mins.

Enjoy!

¼ cabbage (or a small one)
5 potatoes
4 carrots
1 small shallot
1 liter vegetable broth
1 package (500 grams) sauerkraut Vegan tofu wienerwursts
1 tablespoon oil
Served with:
Pretzel-baguette
Non-alcoholic beer




Directions

1. Peel the carrots, cut them into thumb size
2. Cut the potatoes and cabbage, onion also
3. Add some oil to the pot
4. Saute carrot, cabbage with shallot until onion becomes gold color
5. Pour in 1 liter with dissolved vegetable broth in it. And add one more liter.
6. Cook until the cabbage sinks down and then add potato and sauerkraut
7. Wait until potato is fully cooked(around 15min)
8. Cut the vegan sausage into finger size and add in the pot
9. Stir them around
10. Serve with baguette and non-alcoholic beer

Enjoy!