(For all ingredients, please use organic versions if available)
Spinach Salad with Citrus Fruit
(Makes 6 servings)
10 ounces chopped fresh spinach
1 cup berries, chopped (grapes or 1 strawberries)
1 10-ounce can mandarin or clementine oranges or grapefruit sections, drained and rinsed, or 1⅓ cup fresh fruit
1 tablespoon sunflower seeds
1 tablespoon chopped unsalted Brazil nuts
¼ cup fat-free raspberry vinaigrette

Zippy Yams and Collards
(Makes 4 servings)
1 onion, sliced
2 large garlic cloves, minced
¼ cup vegetable broth
2 small yams, cut into chunks
1 bunch collard greens, stems removed and chopped
1 tablespoon vegetarian Worcestershire sauce
½ teaspoon Thai chili paste
¼ teaspoon salt
¼ teaspoon pepper
½ lemon

Buckwheat Pasta with Seitan
(Makes 6 servings)
12 ounces dry soba noodles
1 teaspoon salt
1 onion, chopped
1¾ cups vegetable broth
3 cups sliced mushrooms
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 ounces seitan, sliced
2 tablespoons flour
2 teaspoons soy sauce
1 teaspoon chopped garlic
¼ teaspoon black pepper
¼ cup chopped fresh parsley




Directions
Spinach Salad with Citrus Fruit (Makes 6 servings)

1. Wash the spinach well, and dry it off.
2. Put the spinach in a bowl, add in the strawberries, and then the mandarin oranges.
3. Add in the sunflower seeds, the grapefruit sections, and some Brazil nuts.
4. Drizzle on some of the raspberry vinaigrette.
5. Ready to be served.

Zippy Yams and Collards (Makes 4 servings)

1. Take some water and put it into a pan.
2. Add in the onions.
3. Put a little garlic.
4. Sauté the onions and the garlic until some nice fragrance coming out of there.
5. Add in the yams.
6. Add some water to this. Enough water just to cover the yams.
7. Cover the pan and let this cook for about 8 minutes before adding the collards.
8. Add in the collards and let it cook for a little while.
9. Add in the chili paste and Worcestershire sauce.
10. Add in a little salt, and some fresh lemon juice.
11. Mix and ready to be served.

Buckwheat Pasta with Seitan (Makes 6 servings)

1. Take the soba noodle and lay it on a towel, roll it up and bring it over the edge of the counter and break it so that the noodle won’t be as long as spaghetti.
2. Put the noodle into the pot, add some water and cook it for about 8 minutes.
3. Add in a little salt and stir once a while.
4. Meanwhile sauté the onions, and then add in the garlic, and the bell pepper.
5. Let all cook for a couple of minutes.
6. Add in the mushroom, and stir.
7. Add in some cornstarch into the vegetable stock and mix it well.
8. Pour in the vegetable stock into the pan.
9. When the mixture starts thickening, add in the seitan.
10. Add in some soy sauce and a little pepper into the mixture. Stir.
11. Cover the pan for a while to let it cooked.
12. Add in some parsley or cilantro.
13. When the pasta is ready, strain the pasta and put it on a plate.
14. Pour in the seitan sauce on the pasta.
15. Add a little bit of cilantro as topping and sprinkle some sesame seed on it.
16. Ready to be served.

For all ingredients, please use organic versions if available
1 bowl coarse chickpea flour
¼ bowl sugar
¼ bowl vegan ghee
Ground cardamom (garnish)
Ground almonds (garnish)
Sliced almonds (garnish)




Directions

1. Heat ¼ of vegan ghee in a pan with medium flame.
2. When the vegan ghee has melted, add a bowl full of chickpea flour. Add the flour while keep stirring all the time.
3. When it is almost done, the vegan ghee will start to separate, and it will become very light and the color is yellow.
4. Keep toast it until it is golden brown. This will take about 20 minutes.
5. Turn the heat off and remove the pan from the stove. Keep stirring.
6. After it has cooled for 5 minutes, add in the sugar and a little bit of ground cardamom. Mix it.
7. Spread a little vegan ghee on a plate.
8. Pour in the flour mixture onto the plate evenly.
9. Sprinkle some cardamom and almond slices over it.
10. Let it cooled down for about 4 to 5 hours so the maghaj will set properly.
11. After the period, cut the maghaj into pieces.
12. Ready to be served.

(For all ingredients, please use organic versions if available)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ginger powder
½ teaspoon cinnamon
Pinch of nutmeg
½ teaspoon lemon zest
½ teaspoon fresh grated ginger
1 teaspoon of vanilla
2 tablespoons oil (neutral-tasting oil like canola or sunflower oil)
⅓ cup lemon juice
⅔ a cup non-dairy milk (rice, almond, soy, or hemp milk)
Extra oil or vegan butter to coat the skillet
Serve pancakes with vegan butter, maple syrup, and fresh fruit

Directions

1. Pre-heat the pan with medium heat. Let the skillet hot so that the pancake cook evenly.
2. Start with the dry ingredients: 1 cup of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, and ¼ teaspoon of salt.
3. Add in 1 teaspoon of ginger, ½ teaspoon of cinnamon, and a little pinch of nutmeg.
4. Take s whisk, mix them all together until they all nice and incorporated.
5. Add in ½ a teaspoon of fresh grated ginger and ½ a teaspoon of grated lemon zest.
6. Distribute them evenly to the dry ingredients.
7. For the wet ingredients: 1 teaspoon of vanilla, 2 tablespoon of canola oil, 1/3 cup of lemon juice, ⅔cup of non dairy milk (rice, soya, almond, or hemp).
8. Add in the wet ingredients to the dry ingredients.
9. Mix them but not too much just until it’s incorporate.
10. Make sure there is not a major dry clump in there.
11. Put a little bit of non-dairy butter like Earth Balance to the hot skillet, just to make sure they don’t stick.
12. Make sure the whole bottom is coated.
13. No need to keep putting the oil in the skillet. Just once this initial coating.
14. Grab a scoop of the pancake mixture and pour it on the skillet.
15. Wait for some bubbles to form and wait until the edges of the pancake drying out, then the pancake is ready to flip. This will take about 2 to 5 minutes.
16. The other side of the pancake will take about 1 to 2 minutes.
17. Put the pancake on a plate.
18. To make a decadent pancake, spread a little bit of non-dairy butter on it, and drizzle some maple syrup.
19. Ready to be served.

(For all ingredients, please use organic versions if available)
3 cups unsweetened soy milk (or almond milk or rice milk)
¼ cup sweet rice flour or brown rice flour
2 tablespoons vegan butter (or olive oil or canola oil)
3 cups (12 ounces) grated/shredded vegan cheddar cheese
(Daiya vegan cheese recommended)
1 teaspoon mustard
½ teaspoon fine sea salt
Served with:
For the Nachos Supreme:
tortilla chips, beans, salsa, vegan sour cream
For the Cheesy Pasta:
⅓ pound pasta, spinach or kale or broccoli (optional)


Directions

1. Pour 2 ¾ cup of soya milk into the pan, and turn the pan on medium high. Let it simmer. Be careful not to scald it and not to set the burner too high. Stir once a while. And pull the pan off the side if it gets hot too fast.
2. Meanwhile, pour 1¼ cup into a bigger bowl and slowly add in ¼ of gluten-free flour or healthy flour. Mix it with a whisk or a blender. This will be used to make the thickener for the vegan cheese sauce.
3. Slowly pour in the thickener into the sauce.
4. Add in 2 tablespoons of organic canola oil or olive oil.
5. Add in 1 tablespoon of mustard.
6. Add in ½ cup of nutritional yeast.
7. Add in 1 teaspoon of sea salt or just a pinch of salt for salt avoider.
8. Add in one 8 ounce package of cheddar flour.
9. Stir it up.
10. How long it stays on a burner is just until it starts to see the cheese start to melt.
11. Once the cheese already melt and the color of the sauce is starting to look like the color of a regular cheese sauce, put the sauce into a blender. And pulse it.
12. Let it blend until the sauce gets creamy and smooth.
13. Once it is done, put the sauce in a container and freeze it.
14. To make “Nachos Supreme”, just spread some nachos on a platter.
15. Pour the vegan cheese sauce.
16. Add on it some red beans, or black beans or edamame, or lima beans.
17. Add some organic salsa and some organic vegan sour cream.
18. The “Nachos Supreme” is ready.
19. To make Cheesy Pasta, use pasta or spinach (can be raw or steamed or blanched spinach) or broccoli or any kind of vegetables. Blend the spinach into the vegan cheese sauce in a blender.
20. Add in hot peppers, red peppers or smoked dried paprika for anyone who like hot dishes.
21. Mix the vegetable cheese sauce into hot rice or any kind of pasta.
22. Ready to be served.

(For all ingredients, please use organic versions if available)
6 apples
100 gram walnuts
100 grams chocolate
50 grams raisins
250 grams brown sugar
½ liter water
Directions

1. Peel the apple and core it with the spoons. Be careful not to break the apple.
2. Put the apple in a baking dish.
3. Mix all the other ingredients together. Mix them well.
4. Stuff the apple with the mixture.
5. Mix brown sugar with ½ liter of water. Pour the sugar mixture on the side of the apples.
6. Bake the apples for half an hour in the oven at 380ºF degrees.
7. When the apples are baked, sprinkle a little bit of chocolate on the plate.
8. Put a little bit of chocolaty liquid on top.
9. Ready to be served.

(For all ingredients, please use organic versions if available)
450 grams flour
125 grams vegetable oil
200 grams sugar
25 grams yeast
2½ grams baking soda
2 pinches cinnamon
300 grams soy milk
300 grams water
10 grams flavoring




Directions

1. Get the flour ready, and add baking soda, yeast (baking powder), cinnamon and flavoring. Mix well. Sift this dry mixture.
   
2. Whisk well together the water, soy milk, and sugar until all ingredients are dissolved. These ingredients are now added to the flour mixture to make a batter.
   
3. Pour the batter into the baking pan which is greased beforehand. Oven must be preheated. Bake for 30–35 minutes at 190–220ºC.
   
4. Once baked in the oven, the cake should be cooled for 2 or 3 hours and then decorated according to your like.
   Enjoy!

(For all ingredients, please use organic versions if available)
1 kilogram fresh beans
1½ liters water
3 medium ears of corn
1 sprig basil
1 fresh onion
1 clove garlic
2 tablespoons soy sauce
2 tablespoons red pepper
¼ cup vegetable oil
¼ fresh pumpkin
Black pepper




Directions

1. Boil some water. When it hot, add some basil leaf so that the water has the best flavor.
2. Clean out the bean skin and put the bean in a bowl.
3. Cut the pumpkin into medium cubes.
4. Peel the corn from its cob, and then make it into puree in the blender. Add a leaf of basil and a bit of water. The consistency should not be too runny.
5. When the water already boils, add in the bean into the water.
6. Let it cook for about an hour.
7. After that add in the pumpkin.
8. Stir a bit and cover the pot.
9. Meanwhile, chop the onion and garlic.
10. Put some oil in the pan, add the chopped onion and garlic.
11. Add in a touch of soy sauce, a touch of pepper,
12. Add in the garlic mixture into the bean pot.
13. Add in the corn paste into the bean pot little by little. Stir and keep stirring for about 5 minutes.
14. Turn off the flame.
15. For garnish, preheat 2 tablespoon of oil. When the oil is hot, add in a bit of pepper. When it is done, put it on top of the dish.
16. Ready to be served.

(For all ingredients, please use organic versions if available)
Summer Salad
Fennel
Zucchini
Cayenne pepper
Cinnamon
Olives
Carrot
Basil leaves
Peppermint leaves
Tomatoes
Coconut meat
Avocado
Sesame oil
Coconut aminos
Brown rice vinegar
Lime

Create Summer Wraps with:
Rice paper
Collard greens
Romaine lettuce
Directions

1. Put some fennel into bowl.
2. Slice and dice some zucchini and add in into the fennel.
3. Add in some cayenne pepper, a little bit of cinnamon.
4. De-pit some olives, chopped them finely and add in into the bowl.
5. Add in some shaving carrot.
6. Add in some chopped basil and peppermint.
7. Add in some chopped tomatoes.
8. Add in some diced coconut.
9. Mix them all.
10. Add a little bit of sesame oil, some coconut aminos, a little bit of salt and some brown rice vinegar.
11. Mix them all up.
12. This mixture can a salad by itself or will be making into a wrap.
13. Take two sheets of pre-soaked rice papers.
14. Put some of the salad mixture in the paper rice, and wrap it.
15. Use toothpicks to hold it.
16. A different way, use collard greens and romaine lettuce as the wrapper.
17. With the romaine lettuce, you can spread the salad mixture and it looks like a boat.
18. Add in some avocado into the boat, and squeeze a lime and sprinkle it on top of the salad.
19. Add in the rest of the olives.
20. Ready to be served.
    
    

(For all ingredients, please use organic versions if available)
2 Butternut squashes
Stuffing
1 pound seitan
1 cup walnuts, chopped
1 onion, chopped
½ cup celery, chopped
1 green bell pepper, diced
1 cup basmati rice, cooked
2 – 4 teaspoons tamari
1 teaspoon garlic powder
1 teaspoon basil
2 tablespoons tahini
Canola oil
Basic Seitan
Batter
5 cups vital gluten flour
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons dried sweet basil
Liquids
5 cups filtered water
½ cup tamari
1 teaspoon liquid smoke
Stock
1 cup tamari
3 tablespoons rice syrup, sorghum, or molasses
Filtered water to fill half of 12 quart pot
Directions

1. Peel the plantains and scrape them, and then cut them into pieces.
2. Place the plantains in a pot.
3. Add a bit of water into the pot, put the lid on, and let it boil for about 15 – 20 minutes.
4. After 15 minutes or so, add the ground peanuts and then the tofu.
5. Stir a bit with a cooking spoon.
6. Add some more water if the water has reduced, and stir.
7. Add in the salt, and stir.
8. Add in the hiomi, and a bit more water, so the peanut can be well cooked.
9. Wait for another 5 to 10 more minutes, and then add in the red palm oil. Stir.
10. Wait for another 5 to 10 minutes, and so the plantains are ready.
11. Serve the plantains with chopped parsley and sliced carrots as garnish.

(For all ingredients, please use organic versions if available)
2 plantains
Ground peanuts (powder)
Tofu Piece of hiomi bark
Red palm oil
2 teaspoons salt
Parsley, chopped for garnishing
Carrots, sliced for garnishing




Directions

1. Peel the plantains and scrape them, and then cut them into pieces.
2. Place the plantains in a pot.
3. Add a bit of water into the pot, put the lid on, and let it boil for about 15 – 20 minutes.
4. After 15 minutes or so, add the ground peanuts and then the tofu.
5. Stir a bit with a cooking spoon.
6. Add some more water if the water has reduced, and stir.
7. Add in the salt, and stir.
8. Add in the hiomi, and a bit more water, so the peanut can be well cooked.
9. Wait for another 5 to 10 more minutes, and then add in the red palm oil. Stir.
10. Wait for another 5 to 10 minutes, and so the plantains are ready.
11. Serve the plantains with chopped parsley and sliced carrots as garnish.