8 Delicacies
5 shiitake mushrooms
120 grams soy protein
1 yellow bell pepper
1 cucumber
100 grams carrot
2 king oyster mushrooms (NFT: Pleurotus eryngii)
150 grams bean sprouts
15 grams wood ear mushrooms (NFT: Umbilicaria esculenta)
Salt
Sesame oil
Cooking oil

Wheat Crêpes
1 cup wheat flour
1 cup water

Sauce
2 tablespoons soft mustard
2 tablespoons vinegar
2 tablespoons sugar
Soy sauce
Directions

1. Mix together 1 portion of wheat flour and 1 portion of water.
2. Pour the mixture through the strainer.
3. Cut the cucumber into sections about 4 centimeters in length and then push gently back and forth around to keep slicing around it until reaching the seeds. Cut only the green parts while rotating it. And then julienne them.
4. Put the cucumber in a bowl and season with salt. Just add some water.
5. Julienne the carrots the same size.
6. Cut all of the ingredients the same size so that it looks neat.
7. Put the cucumber slices in a cloth to absorb the moisture. Press it.
8. Take out the seeds out of the bell pepper and them from the inside cut them thinly.
9. Soak the shiitake mushrooms thoroughly in water first, and then remove the stems to slice them.
10. After they’re sliced, stack them together and cut them thinly.
11. Soak the soy protein in water.
12. Take off both ends of the bean sprouts.
13. The carrots and bean sprouts are lightly boiled.
14. Soak the wood ear mushrooms and roll them together, but make sure to clean them thoroughly because little stones might be stuck in the back.
15. Roll them up and slowly slice them.
16. Season all the vegetables that have been prepared with sesame oil and salt.
17. Sprinkle some salt on the cucumbers and carrots and leave them for a while, and then pan-fry them later.
18. Prepared the wheat flour batter beforehand and now make the grilled wheat crepes.
19. First, heat the pan, and then put in a little bit of cooking oil. Lower the heat when the pan is fully heated and wipe off the excess oil.
20. Take one spoonful and little bit extra of premixed wheat flour batter, spread it on the heated pan on low heat.
21. Flip it over with the utensil when the outer edges are done.
22. The crepe should be at least 7-8 centimeters diameter.
23. Put the grilled wheat crepes on a bamboo tray so that the moisture can be absorbed by the tray.
24. To make green crepes, use green tea powder or blend spinach with a little bit of water and a little salt. To make yellow crepes use gardenia water.
25. Then stir-fry the vegetables shortly so that the original scent and flavor is retained. Start stir-fry from the light colored one first.
26. Stir-fry the king oyster mushrooms, the shiitake mushrooms, the wood ear mushrooms and the soy protein a little longer.
27. To prepare the sauce for the wheat crepes, mix together 2 tablespoons of soft mustard, 2 tablespoons of vinegar, 2 tablespoons of sugar. Add soy sauce at the end for taste.
28. To arrange the food, take a big plate. Put the same colored foods on opposite sides to make it look nicer.
29. When placing the wheat crepes down, put a pine nut in between them so it can be better separated later on. Take out the pine nut seeds out and roll it.
30. Another way to eat Gu Jeol Pan is to mix the vegetables with sauces and roll them inside the wheat crepes to eat.

Okra
Cauliflower
Potato
Eggplant
Green peas
1 teaspoon cumin seeds
1 teaspoon mustard seeds
Fenugreek seeds
Crushed ginger
3–4 tablespoons gram
flour (chickpea flour)
10–12 tomatoes, puréed
1 teaspoon cumin powder
Green chilies
1–2 cloves
3–4 tablespoons oil
Ground black pepper
(or red chili powder)
Salt
Water
Served with rice


Directions

1. Heat 3-4 tablespoons of oil.
2. Once the oil is hot enough, add in 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, and a few fenugreek seeds. Use low heat.
3. Add in the crushed ginger.
4. Once the spices begin to crackle, add about 3-4 tablespoons of gram flour (chickpea flour).
5. Sauté on low heat until the gram flour cooks well and its color changes to light brown. Keep stirring it continuously, or else the gram flour may form lumps.
6. Keep the flame on low to avoid burn.
7. Keep stirring continuously.
8. When the gram flour smells a nice aroma and has cooked, add 10-12 tablespoons of tomato puree, or as needed.
9. Mix it well.
10. Add the dry spices: 1 teaspoon cumin powder and ground black pepper to taste.
11. Add in salt to taste.
12. Now the gram flour is thickening, keep stirring. If you like, you may add some more tomato puree.
13. Increase the heat, and then add some water to the curry depends on the consistency preference.
14. Add in all the previoulsy friedvegetables to the curry, the green peas and the okra, cauliflower, potato, and eggplant, and a couple of green chilies.
15. Allow the vegetables to cook in the curry.
16. Add in 1 or 2 cloves for good flavor.
17. Put the lid on and wait until the curry boils.
18. Reduce the heat.
19. Pour the curry into a serving bowl.
20. Ready to be served.

700 grams beans
3 tablespoons vegetable oil
3 tablespoons chili powder
1 onion, minced
Section of pumpkin
200 grams pasta noodles
Sea salt
Directions

1. Soak the beans in plenty of water overnight.
2. Later the next morning, change the water, put them in a pot, and cook them for around 2 hours.
3. Add salt to taste.
4. After the beans had been cooked, set it aside.
5. Put the pan on the stove, add in the oil, and then add in the onion.
6. Add in a little bit chili powder to taste. Saute the onions until fragrant and then put it into the bean pot.
7. Put the bean pot to boil again.
8. Meanwhile, peel and chop the pumpkin into small cubes.
9. Add in the pumpkin into the pot.
10. Add in the pasta noodle into the pot. If the pasta noodle is too long, just cut them in half. Stir of a while.
11. Let them cook for about 10 minutes.
12. For serving, heat for a while a little bit of oil and mx it with chili powder and put this oil on top of the noodle.
13. Ready to be served.

Chocolate Cake:
2 cups whole wheat
pastry flour (orunbleached white flour)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 cup Dutch processed cocoa powder
½ cup oil (canola or grape seed oil)
1 cup maple syrup
1 teaspoon vanilla extract
1 cup water
Chocolate Vegan Butter Cream:
8 ounces vegan
dark/bittersweet chocolate
¼–½ cup maple syrup
12 ounces regular
or soft tofu (or silken)
Vanilla extract
1 cup vegan butter
Chocolate Ganache
4 ounces vegan
dark/bittersweet chocolate
½ cup soy milk creamer
(or soy milk)


Directions

1. Shift all together the whole-wheat pastry flour, the baking powder, the baking soda and the sea salt.
2. Add in the oil, the maple syrup and the vanilla extract.
3. Mix everything.
4. Take a cup of water, mix it with the cocoa powder and add in half of the water mixture into the flour mixture. Mix.
5. Add in the rest of the water into the mixture, and mix for quite some time until everything is fine.
6. Pour the mixture into 2 cake pans. Line the pan previously with baking paper and spray it a little bit with baking spray and smooth it out.
7. Spread the mixture evenly into the baking pan.
8. Put the pan into the oven of 350o F for about 20 minutes.
9. Meanwhile, prepare the butter cream. Put about an inch of water in a pan.
10. Fill in a glass container with 8 ounces of vegan dark chocolate.
11. To get the smoothest chocolate possible, use a low temperature to melt it.
12. Pureed the chocolate with the maple syrup, tofu and some vanilla until it really smooth.
13. Add in the non-hydrogenated butter and mix it up again in a blender for a few seconds until it really smooth and runny.
14. Refrigerate the butter cream for a few hours so it will become spreadable.
15. After the chocolate butter become firm, put it in an electric mixer and whip it up so it’s nice and light and fluffy.
16. To prepare the ganache, take 4 ounces of chocolate and melt it.
17. Add some soy milk creamer about a ½ a cup and warm that up again using a hot water bath or a bain-marie of in the microwave for 30 seconds only.
18. As soon as the chocolate become to melt, stir it until it become homogenizes. Finish.
19. When the cake already baked, spread the chocolate butter cream on the top of one layer cake evenly and then put the other cake on top of it.
20. Pour and spread some more butter cream on top of the second cake. And the ice it for some time.
21. After that, pour the chocolate ganache on it and let it run down the sides. And ice it again.
22. Use the remaining chocolate butter cream to decorate the cake.
23. Ready to be served.

Kunde (cowpeas vegetable)
1 kilogram sweet potatoes
2 tablespoons salt
5 tomatoes
2 tablespoons sodium carbonate
100 milliliters cooking oil

Directions

1. Peel the sweet potatoes and chop it into pieces.
2. Cut the tomatoes and slice them.
3. Pour an average amount of water into a pot.
4. Add in soda ash.
5. Add in 1 and ½ tablespoons of magadi.
6. Heat the water until boil and then add in the kunde.
7. Cover the pot and let it cook for about 10-15 minutes.
8. Meanwhile, pour some water into another pot and let it boil.
9. Add about 2 teaspoons of salt into the pot.
10. Use wooden spatula to stir until the salt completely dissolves into the water.
11. Slowly add in the sweet potatoes. Let it cook.
12. When the kunde already soft, separate the water from the kunde. Squeeze the water out from the kunde.
13. Put the kunde into a basin. Leave some water from the kunde for the broth.
14. When the sweet potatoes already cook, drain the water.
15. Heat some cooking oil in a frying pan, and then add in the sliced tomatoes. Just remember to add in the tomatoes before the oil gets hot.
16. Add in some salt as preference.
17. Use medium heat so that the food doesn’t burn.
18. Cover the pan for about 2 minutes and stir it once a while so that it doen’t burn.
19. Stir to make sure the tomatoes are really getting mashed properly.
20. When the tomatoe ready, add in the kunde. Mix it.
21. Cover the pan for about 1 minute.
22. The kunde is ready.
23. Serve it with the boiled sweet potatoes.

Stir-fry Veggies:

1 pound (16 ounces) firm or extra-firm tofu, cubed
3 teaspoons olive oil
1 yellow onion, sliced thinly
1 peppers (red, green, orange, red or yellow), chopped
1 carrot, chopped
1 cup green beans
Ginger
Garlic
Quinoa

Peanut Sauce:

1 teaspoon olive oil
1–2 garlic cloves, minced or crushed
½ inch piece fresh ginger, minced
2–4 tablespoons peanut butter
2 tablespoons tamari or soy sauce
2 teaspoons lemon juice
2 tablespoons soy milk
Water
Peanuts, crushed
or whole (optional)

Served with:
Quinoa or brown rice

Directions

1. Cube the tofu and then heat up the pan with some oil.
2. When the oil hot, add in the tofu and stir fry it until golden brown.
3. Take the tofu out or just put the tofu off to the side and then add a little bit of oil.
4. Add in all the veggies and stir them until the onions turn into translucent and the green beans into dark bright green.
5. Take out the tofu and the veggies. Set it aside.
6. Prepare the peanut sauce by put some oil into a pan.
7. First, saute the ginger and the garlic for about 5 minutes.
8. Add in the peanut butter for about 2 – 4 tablespoons or as preference.
9. Add in the tamari, the lemon juice and some soya milk.
10. Add a little bit of water and add some more until adequate consistency reached.
11. Take the veggies and put it on a bowl, add in the tofu and drizzle the sauce on top.
12. Mix them a little.
13. Put on a plate the quinoa or the brown rice and add the tofu veggies with peanut sauce on top of the quinoa or brown rice.
14. Ready to be served.