(For all ingredients, please use organic versions if available)
1 green papaya
1 carrot
2 cloves garlic
2–3 chilies
2 tablespoons roasted peanuts
4 tablespoons chopped tomato
2 tablespoons lime juice
2 tablespoons sugary syrup
2 tablespoons soy sauce (light and dark soy sauce mixed)
1 tablespoon water
Directions

1. You need the green papaya (You can use carrot or you can use the parsnip, apple, grape, or sometime beetroot)
2. take off the skin
3. add 2 piece of garlic in the mortar and pestle
4. add chili
5. add About 2 tablespoons of roasted peanut then break a little bit
6. put 3 to 4 tablespoons of cherry tomato
7. add about 2 tablespoons of lemon juice
8. add sugar syrup or sugar water (2 tablespoons of sugar, 1 tablespoon of water)
9. put the soy sauce, and put about 2 tablespoons of light and dark
10. put the green bean, and small hand of the sliced up carrot and papaya
11. Mix well
12. ready to serve

(For all ingredients, please use organic versions if available)
Cameroonian Fried Gari & Tomato Sauce
Cassava gari
Tomatoes
Tofu
Onion
Leek
Garlic
Parsley
Salt
Water
Oil
Savory Fufu & Okra Gravy
Fufu flour
Tomato
Okra
Tofu
Onion
Garlic
Njansang
Chili pepper
Salt
Water
Oil
Directions
Directions (to make fried gari):

1. Start our cooking by putting a bit of water in the bowl of gari
2. Mix well
3. Pour oil in the cooking pan
4. Add gari
5. Stir it
6. Add some salt and mix again
7. The gari will be ready in 10 minutes
8. Pour the tomato sauce on top of the gari and decorate it with parsley
9. Ready to serve

Directions (to make tomato sauce):

1. Chop our tomatoes quite finely to prepare our sauce
2. Turn on the stove
3. Add a bit of oil to the cooking pan
4. Wait for the oil to heat up
5. Add some onion and some salt then stir it
6. Add some garlic and tomatoes
7. Wait for 5 minutes so that tomato is cooked
8. Add leeks and tofu then wait for 10 minutes
9. The sauce is ready then pour it in the bowl

Directions (to make okra gravy):

1. Chop the tomato, then place it in a blender with a bit of onion, njansang, and pepper,
2. Blend them
3. Get some oil and place it on the stove
4. Stir-fry all of these then add some salt
5. Stir repeatedly, so that it does not burn
6. Cook for 10 minutes
7. Add tofu (dry tofu, smoked tofu) to tomato sauce
8. Using your hand, mix the okra and salt together with a bit of water
9. Put the mixed okra in to the sauce
10. Add a bit of water then mix well
11. Cover the pot

Directions (to make fufu):

1. Boiled some water
2. Add fufu into the boiled water(from cassava flour)
3. Stir it so that it should not form lump, well cooked and good for eating
4. Fufu ready to serve
5. Put some fufu into the plate
6. Pour some okra gravy
7. Ready to serve

Three-layer Raw Vegan Chocolate Cake
Base
1 cup hazelnuts
1 cup almonds
18 dates, pitted and soaked for 24 hours
1 tablespoon raw chocolate powder
Some oat groat flour
Center
4 bananas, peeled and frozen
1 mango, de-seeded
1 tablespoon raw carob powder
4 tablespoons raw agave nectar
2 inches of vanilla pod
Chocolate Cream
1 avocado
1 cup raw chocolate powder
1 small cup raw carob powder
2 tablespoons raw agave nectar
Some 10 dates
Vanilla Cashew Cream
2 cups cashew nuts
¨ö glass orange juice (juice of 1 orange)
1 tablespoon raw agave nectar
2 inches of vanilla pod
Strawberries for garnish

Happy Lemon Boats
1 cup raw cocoa powder
1 cup raw carob powder
1 avocado
10 dates, pitted and soaked
3 & 1/3 lemons
4 tablespoons raw agave nectar
Directions
Directions (to make raw chocolate cake):

1. Add hazelnuts, almonds and dates into the blender
2. Shake it a bit before you blend
3. Add the chocolate powder from the cocoa bean
4. Mix it until it’s very nice and smooth paste
5. After it’s done, take it out and put the dough on the glass plate which you sprinkle with some oat groat flour. Place it all together in the middle
6. Sprinkle your hands a bit with the flour
7. Put it on the container and push out the sides a little bit because you’ll have to put two more layers on top
8. Put it into the freezer

Directions (to make the middle of the dish):

1. Put the cutted banana which have been frozen and peeled into the blender
2. Put the mango which has been stoned
3. Put the vanilla (1 inch of vanilla sticks, slide it open very gently then scrape out the vanilla and just put it on one of the fruits inside)
4. Blend it without the carob powder
5. Give it a little break and put the carob powder in
6. Blend it
7. Add 4 tablespoons of agave syrup and the lemon
8. Blend it all together
9. Get the base from the freezer
10. Put it on top of the base
11. Put it in the freezer for 2 hours
12. Ready to serve

Directions (to make chocolate lemon boats):

1. Cut the lemon in half, cut it inside as if we were to cut a grapefruit through the middle then we scoop it with an ice cream scooper. (the lemon peel will be used latter)
2. Put the lemon into the blender
3. Put the avocado
4. Put the carob powder
5. Put the cocoa powder
6. Blend it for a quite short time
7. Add 4 tablespoons of agave syrup
8. And then blend it all together
9. In the meantime, cut little tiny slices of the sails
10. Fill these lemons with the chocolate
11. Get one of the sails for each lemon and stick it in
12. Put them a little bit in the fridge so that they can cool down
13. Ready to serve

Directions (to make the chocolate pudding which is the third layer of the cake):

1. Add the avocado into the vita-mix
2. Add the dates which have been soaked
3. Add the carob powder
4. Add the chocolate powder
5. Add agave syrup
6. Blend it
7. Get the cake
8. You can design the third layer using this chocolate pudding
9. Put this in the freezer again for the time being

Directions (to make a vanilla paste for topping):

1. Add the cashew, orange juice, vanilla pod, and 1 tablespoon of raw agave syrup
2. Blend them
3. Get the cake again
4. Decorate it with vanilla paste
5. Put the small strawberries
6. Ready to serve

For all ingredients,please use organic versions if available
Green beans
Tomatoes,
peeled and chopped
1–1½ white onion,
chopped
Sea salt
Black pepper
Ketchup
Olive oil
Serve alone or with pita bread




Directions

1. Cut the green beans
2. Cut the tomatoes, the juices come out, but tomatoes stay in pieces
3. Turn on the stove
4. Fry the onion with a little bit of olive oil
5. Turn the onion over until it becomes a little transparent and loses its water
6. Add a bit of black pepper to the onion
7. Add the green beans
8. Add sea salt
9. Add a little more pepper
10. Add the tomato
11. Mix all ingredients together
12. Add a small amount of water
13. To have a little bit of a tart taste, add a small teaspoon of ketchup
14. Cook for about 30 minutes
15. To find out if it is well cooked, the color of the green beans becomes a little lighter, light green to yellow. With that, we know that the beans are becoming ready
16. Ready to serve

(For all ingredients, please use organic versions if available)
Tomatoes
Yams
Sweet potatoes
Green bell pepper
Coriander
Salt
Onions
Cooking oil
Aubergine




Directions

1. Heat the pan
2. Pour in about 4 spoonfuls of oil
3. Add the onions and stir repeatedly
4. Add the tomatoes
5. Stir to prevent it from sticking to the pan
6. Cook it over medium heat
7. After the onion is cooked, add the green pepper
8. Add the salt
9. Pour in your pumpkin pieces
10. Stir the food to combine the ingredients
11. Add in the aubergine
12. Add a little water
13. Cover the food and let it steam. Wait for about 5 or 6 minutes
14. Add sweet potatoes and yams
15. Add some water
16. Cover the food so that it cooks with the steam for about 5 minutes
17. Ready to serve

(For all ingredients, please use organic versions if available)
Ibale (Pumpkin Seed Balls)
Pumpkin seeds, ground
Tomatoes
Onion
Garlic
Water

Fungi (Cornmeal Paste)
Cornmeal
Water

Beans
Beans
Fungi
Palm oil

Muamba (Peanut Sauce Collard Greens)
Peanuts, toasted and ground
Olive oil (or canola or palm oil)
Tomato
Onion
Collard greens





Directions
Ibale (Pumpkin Seed Balls)

1. Peel the pumpkin seed one by one, and put the seed in a mortar, and pound it until it becomes a paste.
2. Take the pumpkin paste and roll it, make it into small balls.
3. Meanwhile boil some water in a pot for about 15 minutes, when it is completely hot and boiling, add in the balls.
4. Boil the balls for about 20 – 40 minutes. If using a pressure cooker, it will only take about 20 minutes.
5. After it boils about 30 minutes, prepare the sauce, a stew with tomatoes, onion.
6. Use the remaining water left from the boiling to be added to the stew.
7. Add in the balls into the stew. Let it cooked for a while.
8. Take the balls out, and place it on a dish.

Fungi (Cornmeal Paste)

1. Boil some water in a pot.
2. After the water hot, get some corn flour, put some in a container with water and thicken it.
3. Add in the flour starch into the hot water, and keep stirring until it has a consistency.
4. Put the mixture on the dish.

Beans

1. Boil some water.
2. Add in palm oil, tomatoes, and onion.
3. Add in the beans and keep cooking until the beans are tender.
4. When it is soft and tender, put in on the dish.

Muamba (Peanut Sauce Collard Greens)

1. To make the muamba, roast the peanuts, grind them in a blender by adding a bit of water.
2. Boil the collard green in some water or just steam it.
3. Take the collard green out and put it in a dish.
4. Pre-heat the pot again, add in some tomatoes, onion, garlic, and a small pinch of salt.
5. Add in a bit of olive or canola oil.
6. Add in the muamba (peanut sauce).
7. Let it cooked for a while.
8. Put it on the dish.

Vegan Banana Splitz (Yield: 2 servings)
2 bananas, small, peeled and sliced lengthwise
6 scoops ice creams (3 scoops each per boat)
1 – 2 cups blueberry sauce
2 tablespoons pecans, chopped small
2 tablespoons vegan whipped cream
(Soy Whip, Rice Whip, or homemade raw vegan)
Garnish: mint leaves, strawberry fan

Vegan Strawberry Ice Cream (Yield: Serves 12 – 15)
1 quart coconut nectar juice
3½ cups strawberries
2 tablespoons coconut oil
2 cups cashews, raw
½ cup agave nectar

Vegan Coconut Date Ice cream (Yield: 2 cups)
1 can coconut milk (or blended fresh coconut meat and coconut juice)
15 dates, pitted
1 tablespoon coconut oil
½ cup coconut, dried, shredded

Vegan Tangy Lemon Tango Sorbet (Yields 8½ cups)
1 tablespoon fresh ginger, minced
½ cup water, pure
2¼ cups agave nectar
3 cups cashews, raw
4 cups lemon juice, fresh (Marilyn prefers Myer lemons as the best)

Blueberry Sauce
2 cups (1 pint) blueberries, fresh
4 – 6 tablespoons agave nectar, raw
1 teaspoon coconut oil
Raw Vegan Whipped Cream
Cashews
Agave (or dates)
Vanilla extract
Water




Directions

1. Take the strawberries, cut off the stems and wash them. Put them in a blender.
2. Add some raw cashew nuts.
3. Add in ¼ cup of agave nectar.
4. Add in 1 tablespoon of coconut oil.
5. Turn on the blender.
6. Pour out the strawberry cream into a container and freeze it .
7. To make coconut date ice cream, put in a blender 1 can of coconut milk.
8. Add in 15 pitted dates.
9. Add in 1 tablespoon of coconut oil.
10. Turn on the blender.
11. Add in the shredded coconut meat.
12. Pour in the coconut ice cream into a container and freeze it.
13. Please take them out 10 minutes before eating them, so that they can no have that icy feeling, and the texture will be perfect.
14. To make Tangy Lemon Tango Sorbet, put in the cashew in the blender.
15. Add in the lemon juice.
16. Add in 1 tablespoon of mince fresh ginger.
17. Add in ½ cup of pure water.
18. Add in 2 ¼ cup of agave nectar.
19. Turn on the blender. Start it on low.
20. Pour them in into a container and freeze it.
21. To make the banana boat, slice the banana.
22. Scoop out the three different ice creams and arrange them on the banana.
23. To make the blueberry sauce, blend some fresh blueberries and agave and some coconut oil.
24. Pour the blueberry sauce on the banana and the ice cream.
25. Put some soy whipped cream on top.
26. Garnish it with some fresh strawberries.
27. Sprinkle it with some nuts.
28. Ready to be served.

(For all ingredients, please use organic versions if available)
200 grams lotus root
90 grams carrot
90 grams onion
40 grams domestically produced wheat
40 grams bread crumbs
⅓ teaspoon salt

Savory Sauce
1 piece of green onion
1 cup vegetable stock
2 tablespoons soy sauce
2 teaspoons ginger juice
2 teaspoons kudzu powder
4 teaspoons water




Directions

1. Take the lotus root, remove the stem, cut it into quarters and grate it.
2. Grate the carrot. Mix it with the lotus root.
3. Mince the onion and add in to the grated lotus.
4. Add in 1/3 teaspoon of salt.
5. Add in the breadcrumbs, mix it a little.
6. Add in the flour, and mix again.
7. Press down on the paste and make it flat a little like this.
8. Divide into four equal parts.
9. Take out ¼ of the ingredients and fill it up with the flour into the empty space. It takes about 40 grams of flour.
10. Knead it a little bit.
11. Roll them into cute little dumpling balls about 2 to 3 centimeters in diameter.
12. Fry the dumplings balls in a heat oil of about 170°C.
13. Make sure the paste be cooked well by using medium heat to avoid the outside be burned before the inside onion is cooked. When the balls are fried, dish them all out.
14. Meanwhile, prepare the thick starch sauce.
15. Take 1 green onion, cut it in half, peel off the outside layer, and cut it into 4 long pieces first, then put them together and cut into 2 centimeter pieces.
16. Pour 1 cup of vegetable stock in the pot.
17. Add in 2 tablespoon of soy sauce.
18. Before heating the pot, dissolve the kudzu powder.
19. Add twice the amount of water to the kudzu powder in the pot and stir them.
20. Grate the ginger and add 2 teaspoons of its juice.
21. Put the pot on the stove and stir.
22. Add some green onion and cook until the sauce becomes thick.
23. Pour the sauce on the ball’s plate.
24. Ready to be served .

(For all ingredients, please use organic versions if available)
Red cabbage
Green cabbage
Salt (Himalayan, high-quality sea salt, or Celtic sea salt)
Ceramic container for storage
Directions

1. Cut the green and red cabbage and cut out the stem.
2. Cut the cabbage into thin shreds or just use a food processor with the slicing disc to make the job a lot easier.
3. Put the sliced cabbage into a big bowl. Make the bowl full with cabbage.
4. Mix the green cabbage with the red cabbage into one large bowl.
5. Add in some salt.
6. Start massaging the cabbage. Work your hands in into a deep tissue massage.
7. Keep massaging until the cabbage shrink down and get softer.
8. To help the process along, it is allowed to add a little bit of water.
9. When the cabbages are nice and soft and juicy, put them in a specially made container that’s made out of ceramic. A nice glass jar would be a second good option.
10. Press the cabbage strong to the bottom of the container. Leave a little bit of room at the top or the ceramic pot or the glass jar to allow the natural probiotics start to grow.
11. Put a small plate and if you reserved the outer cabbage leaves, put those leaves on top of the cabbage and that will help to protect the inner part of the cabbage, and then put some type of weight, either a stone or a rock, on the plate.
12. Once the cabbage are fully submerged in the liquid, which is just the salt and the water, put the container into a dry, pretty warm location, between 60 and 70 degrees (Fahrenheit) and put it in some place that’s dark.
13. Cover the container with like a nice light towel just so no bugs or anything gets in, so that it still can breathe because it is a living organism and it’s continue to grow.
14. Check on it around in 3 or 5 days. Sometimes there’s a little bit of mold that kind of grow on the top. This is perfectly normal. Just scrape that off and put it into trash. But the cabbage that’s underneath it is perfectly safe and it’s really full of beneficial bacteria.
15. Taste the cabbage that’s underneath the leaf as long as it’s been submersed the whole time, and make sure the taste is a little bit tangy and you like it.
16. For stronger taste, just ferment it longer.
17. If you already like the taste, just stop the fermentation process by putting a lit on the container and put it into the fridge.
18. This is what is called the original sauerkrauts.
19. To add additional flavors, add some sea vegetables to the original sauerkrauts.
20. Add in the sea vegetables and let it sit with it and it will continue to release its mineral density into the sauerkraut mix.
21. To create some sort of like a kimchi, just add a couple of inches of ginger, put into the mix with the sauerkraut, add extra chilies like serrano peppers or jalapenos, or Thai chilies, and then add a little bit more salt and some daikon raddish, or some carrot.

(For all ingredients, please use organic versions if available)
Cassava
Tofu
Soy protein
Green onions
Soy sauce
Salt
Oil




Directions

1. Pre-cooked the cassava and cut it into small pieces.
2. Put a little oil to fry the soy protein and the tofu until they all golden brown.
3. When the color is golden brown, add in a little bit of soy sauce until the soy sauce marinate the soy protein and the tofu.
4. Add in the cassava and stir slowly to avoid any spill out.
5. Stir until the cassava turns golden brown.
6. Add a little salt (optional).
7. Add in the green onions.
8. Mix, and ready to be served.