(For all ingredients, please use organic versions if available)
Base
3 cups raw un-soaked almonds
25 dates (or 12 medjool dates)
Agave nectar
Water

Filling
1¼ avocados
½ cup cacao powder
¼ cup cacao nibs (or ¾ cups cacao powder)
6 dates (or 3 medjool dates)
½ cup dried coconut (or ½ cup fresh young coconut meat)

Directions

1. For the base of the tartlets, take the almond and grind them up until they resemble coarse breadcrumbs, then pour them out into a separate bowl.
2. Take the dates, and grind them as well.
3. Mix the almond and the dates. It’s better using hand gloves because the mixture will be sticky.
4. If the mixture don’t stick together lightly, add a squeeze of agave and a few drops of water to achieve the right consistency.
5. Transfer the base mixture into the muffin cups or old plastic bags which are cup about the same size as a muffin cups.
6. Press the cup/plastic into the muffin tin, push the mixture in and press it to the sides, so it forms like a little base for the tartlets.
7. To make the tart filling, scoop out the avocado and put it into the blender.
8. Add in 1¼ cups of agave nectar, ½ of cup of coconut, ½ of raw cacao powder, ¼ cup cacao nibs, and 3 medjool dates or 6 normal dates.
9. Blend them all together.
10. Take out a big spoonful of the filling and put it into each of the little cups.
11. Ready to be served.

(For all ingredients, please use organic versions if available)
4 pieces of fried tofu
2 cups veggie protein paste
1 cup finely chopped shiitake mushrooms
1 small bundle of mung bean crystal vermicelli
Some Chinese celery and coriander

Seasoning
½ teaspoon salt
1 teaspoon sugar
1 tablespoon dark soy sauce
¼ teaspoon vegetable and fruit seasoning

Directions

1. Cut the fried tofu into two triangle pieces.
2. To prepare the filling, mix veggie protein paste with shiitake mushrooms, coriander, and Chinese celery. No need for additional seasoning because the veggie protein paste already has flavor in it.
3. Fill in the filling into the fried tofu as much as possible but not to overstuff it.
4. Turn on the stove and heat the oil.
5. Use medium heat, and fry the bottom of the tofu only. Do not need to fry both sides because the main purpose is to fry the filling. It need about 7 – 8 minutes for the filling to cook.
6. When the filling turns golden brown, then they are done.
7. Meanwhile, prepare some corn starch mixture, add a little salt and sugar, and then some vegetable and fruit seasoning.
8. Soak the crystal vermicelli in water. Use generous amount of water because crystal vermicelli absorbs a lot of water.
9. When the tofu is golden brown, add in the soaked vermicelli into the pan, and cook it for a while.
10. Add some dark soy sauce to the crystal vermicelli. Mix it.
11. Add in the corn starch mixture. Mix it.
12. The crystal vermicelli do not need long time to cook.
13. Dish out the crystal vermicelli on a plate.
14. Put the fried tofu on top of the crystal vermicelli.
15. Ready to be served.

(For all ingredients, please use organic versions if available)
1½ cups thick poha (flattened rice)
1 large potato, finely chopped
¼ – ⅓ cup oil
1 teaspoon mustard seeds
2 hot green or red pepper
Pinch of hing
½ teaspoon turmeric
Pinch of asafetida
Garam masala (optional)
Curry leaves (optional)
1–2 onions, chopped
1–2 teaspoons salt
Peas (fresh or frozen)
Lemon or lime
Coriander, leaves and soft stems minced
Fresh coconut
Sugar (optional)
Optional
Mutki sprouts (mung sprouts)
Tomato slices
Cucumber slices




Directions

1. Soak the thick poha for a while and drain it right away. Do not for a long time because it will become all mushy.
2. Do not touch the poha with hands while it’s wet.
3. Put it in the strainer for 5-7 minutes so that all the water is drained out and shake some of the water out.
4. Cut the potatoes into quarter, and then finely chopped so that it will not take a long time for the potato to cook.
5. Finely chop and remove the coriander from the stem. Keep the soft and thin stems.
6. Chop 3 or 4 chilies into fairly big pieces.
7. Cut the lemon or lime into quarter for later squeezing.
8. Put some masala in the poha.
9. Put some oil and heat it with medium heat.
10. Add in 1 teaspoon of mustard seeds and cover the pot so that the mustard seed do no spurt out and fly into eyes.
11. When the temperature of the stove is hot, reduce it to simmer and put some of the masala in like the curry leaves, a little bit of hing and green peppers.
12. Let the mustard seed turn into black but keep the green pepper chruncy.
13. Add in ½ teaspoon of turmeric.
14. When the mixture sounds cracking, add in the onions.
15. When the onions are clear in color, add in the potatoes. Cover the pot again.
16. Add 1 teaspoon of salt. And let it cook for two minutes.
17. Check if the potatoes are cooked, when they are, add in the peas.
18. Add in the poha.
19. Add another 1 teaspoon of salt.
20. Add a squeeze of lime juice.
21. Mix it well so that all the colors are blended.
22. Add in a bit of coriander and cover the pot again.
23. Add some sugar, if you like, and mix it.
24. The poha is cooked.
25. Decorate the poha by putting some cucumbers around it, and also add a few tomatoes.
26. Add a little bit of coriander and fresh grated coconut.
27. Ready to be served.

(For all ingredients, please use organic versions if available)
Zucchini Lasagna Noodles
3 – 4 large zucchini, sliced long and thin
Raw Vegan Parmesan Cheese
1½ cups cashews, soaked 4 hours
4 tablespoons Irish moss paste (optional)
½ teaspoon Probiotics powder (to help fermenting and curing process)
1 tablespoon nutritional yeast (not raw)
1 teaspoon lemon juice
Pinch or two of salt

Pesto
2 cups basil tightly packed
1 – 2 cloves garlic
½ cup walnuts or pine nuts, or ¼ cup of each
2 – 3 tablespoons of extra virgin olive oil
Pinch or two of salt

Pasta Sauce
3 medium tomatoes (2 cups when cut in quarters)
1½ cups sun-dried tomatoes, soaked for
15 – 20 minutes or until soft
2 cloves garlic
1 tablespoon tamari, nama shoyu or Braggs Liquid Aminos
1½ tablespoons of Italian herbs: thyme,
rosemary, basil, marjoram
Pinch or two of salt and pepper
Pinch of dried chilies or tiny piece
of jalapeño pepper (optional for spice)







Directions
Zucchini Lasagna Noodles

1. Peel the zucchini, and put it on the mandolin tools so that the zucchini will be sliced into long and thin stripes.
2. Put the sliced zucchini in a bowl, and add in some salt and mix it a little bit. You can leave this overnight and then kind of dry them off in the morning, so that the salt can release a lot of liquid in the zucchini.

Raw Vegan Parmesan Cheese

1. Put the soaked cashew nut into the a high speed blender.
2. Add in the Irish moss pasta.
3. Add in a squeeze of lemon, probably about a tablespoon.
4. Add in the probiotics powder and the nutritional yeast.
5. Add in a little water, a couple of nice turns of salt, and then turn the blender on until it runs really nice and smooth.
6. The mixture is going to be a nice consistency and a bit runny.
7. Line the strainer with a little piece of cheese cloth and a bowl underneath to hold the drippings.
8. Pour the liquid into the strainer and let it drain out into the bowl. Leave it 24 hours just on the kitchen counter so it’s warm. And after that, refrigerate it and it will turn out to a beautiful cheese.

Pesto

1. Put the garlic into the blender.
2. Add in all of the nuts.
3. Add in the salt.
4. Crush those up a little bit.
5. Add 2 cups of basil. Turn the blender again.
6. While it is blending, add in 2 or 3 tablespoons of olive oil.
7. Put the pesto in the refrigerator.

Pasta Sauce

1. Put the sun-dried tomatoes into the blender and turn the blender on.
2. Add in 2 cups of fresh chopped tomato.
3. Add in the 2 dates with the pits taken out.
4. Add in the garlic.
5. Add in all the herbs.
6. Throw in a little bit of pepper flakes.
7. Add in a teaspoon of tamari or nama shoyu or Braggs.
8. Add in the salt and a little pepper.
9. Turn on the blender but not to let the sauce to runny, make it a kind of chunky.

How to compose the lasagna on a plate:

1. Take a flat dish.
2. Put the red sauce on the bottom.
3. Lay the zucchini out and press it down. Use 3 slices of zucchini.
4. Spread out the vegan cheese.
5. Sprinkle some olives around.
6. Add in some capers.
7. Lay the zucchini slices.
8. Spread out the pesto.
9. Lay the zucchini slices.
10. Cover it with red sauce. Be generous with this.
11. Chop up a little bit basil to put on top.
12. Put some beautiful tomatoes on top.
13. Dribble a little bit of olive oil.
14. Sprinkle some parmesan cheese on top.
15. Put the lasagna into a dehydrator for one hour or one and a half hour. Or just eat it directly without put it in the dehydrator.
16. Use a very sharp knife to cut the lasagna.
17. Place the cut on a plate and do some garnish before serving.
18. Put a little dehydrated mushroom on the side, arrange some spicy red pepper, some olives, some capers, some parmesan cheese and also some basil leaves.
19. Ready to be served.

(For all ingredients, please use organic versions if available)
Sun-Dried Olive No-Knead Bread
3 cups flour
1 sachet (10 grams) instant yeast
1 handful dried chopped olives
½ chopped onion or 1 handful dried onion flakes
1 teaspoon sugar
1 teaspoon salt
1½ cups warm water
1 tablespoon olive oil

Faux Gras
250 grams sliced fresh mushrooms
20 grams dried chanterelle mushrooms
soaked in ½ cup boiling water for 30 minutes
1 cup toasted walnuts (or cashews)
1 cup strong rooibos tea
1–2 tablespoons nutritional yeast
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
2 teaspoons coarsely chopped fresh sage
2 teaspoons coarsely chopped fresh rosemary
1 teaspoon coarsely chopped fresh thyme
1 teaspoon ground nutmeg
1 chopped onion
2 teaspoons crushed garlic
1 teaspoon Himalayan salt
Few grindings black pepper
2½ cups water
2 teaspoons powdered agar-agar (or 2 tablespoons agar-agar flakes)
Directions
Directions (to make vegan faux gras):

1. Now we are going to boil the tea (about cup with 2 teabags so that it’s a bit stronger)
2. Chop up the mushrooms and they’re all going to be blended up later on
3. Turn on the stove
4. Put the chopped mushrooms
5. While those are warming up, is just grab some dried mushrooms and put them into warm water as well (use whatever dried mushrooms come to hand)
6. Chop up an onion. If you find you’ve got red onion, if you want to use shallots, i’m quite sure you could use leeks as well – anything from the onion family
7. Add boiled tea into the pan
8. Add some himalayan salt
9. Add white pepper or black papper
10. Leave that for now and let that simmer
11. Add 2 tablespoons of chopped sage
12. Add about half a teaspoon of grated nutmeg
13. Add a couple of tablespoons nutritional yeast, it adds just a little depth of flavor to it
14. Add the balsamic vinegar and 1 tablespoon of soy sauce.
15. Add garlic
16. Is now going to be blitzed down into a pâté.
17. And then while that’s cooling, drain the cashew nuts
18. Chop up the mushrooms that were soaking earlier on, put our herbs and our nutmeg
19. Put chopped mushrooms and drained cashew nuts into the blender
20. Added 1½ cups of water to this
21. Blend them into a paste
22. Boiled 1 cup of water in a pot to make agar
23. Add a good couple of teaspoons of agar agar
24. Stir for about 7 minutes to ensure that it’s properly dissolved
25. Add it to my mushroom mixture
26. Mix well then pour this into containers
27. They will cool down and they will set. Put them into the fridge to firm up
28. Vegan faux gras is ready

Directions (to make no-knead bread):

1. Add 3 cups of stone-ground flour (feel free to use whatever flour you have available)
2. Add roughly a teaspoon of himalayan salt
3. Add yeast
4. Add about a tablespoon of sugar in to activate the yeast
5. Add some olive oil. It makes it a little bit more moist
6. Mix all of this together first, just to sort of spread everything
7. Add chopped up sun-dried olives quickly
8. Add dried onion
9. Add 1½ cups of warm water
10. Mix well
11. Pour them into container that you can bake in
12. That is going to rest for a while
13. Cloth over it, and let it rise
14. You can add anything you like to the bread
15. Pop it into the oven which has now come to temperature
16. Leave it in there at 195˚c for 10 minutes, and then i’m going to reduce the temperature
    To 180 and leave it for about an hour
17. You can always tell if your bread is cooked when you turn it out, if you rap on the bottom
    And it sounds hollow, it’s done.
18. Don’t be tempted to cut into the bread straight away. Let it rest for 10 minutes so that everything can settle. Otherwise you end up with a glutinous mess when you cut and it all falls apart and it looked so wonderful
19. Take the pate and put it on the plate
20. Take a sprig of sage, and a piece of rosemary and plop that in
21. Cut the bread and ready to serve

(For all ingredients, please use organic versions if available)
2 potatoes
1 bell pepper
1 carrot
Cabbage
1 head of cauliflower
1 tomato
1 cup green peas
3 cloves of garlic
1 teaspoon coriander
½ teaspoon turmeric powder
1 teaspoon black pepper
1 teaspoon salt
3 spoons oil
Water




Directions
Directions (to preparing):

1. Take 2 potatoes and peel them, then cut them into cubes
2. Take the carrots and cut it into pieces
3. Take the bell pepper. And cut it into cubes
4. Cut the tomato
5. Cut some cauliflower

Directions (to make traditional mixed vegetables):

1. Turn on the stove
2. Put 3 spoons of oil in it
3. Put 3 cloves of garlic that have been cut
4. Keep the flame low
5. When it becomes brown, we will add 1 teaspoon coriander and 1 teaspoon black pepper
6. Add ½ teaspoon turmeric powder and 1 teaspoon salt
7. After that, we will add a bit of water
8. Add carrot, cabbage, tomato, cauliflower, bell pepper, potato, and the peas into this saucepan
9. Add 1 glass of water
10. Cover it
11. Cook them in15 minutes, leave it on a low flame
12. Keep mixing it slowly
13. Add parsley. And some spices. It will give it a nice aroma, and it will also taste good
14. When the water has evaporated, take it off
15. Put the vegetables in a dish
16. Ready to serve

(For all ingredients, please use organic versions if available)
50 ounces tofu
1 cup chopped cucumber
1 cup chopped celery
½ cup chopped green onion
Tomato
Fresh herbs (basil, mint, sage, rosemary)
2 – 3 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
2 tablespoons nutritional yeast
¾ tablespoon sweet dill pickles
½ teaspoon garlic powder
½ teaspoon turmeric
Salt
Black pepper
Serve with bread, salad greens, or in a wrap




Directions

1. Put about half of a block of tofu into cheesecloth or maybe handkerchief, and squeeze the water out of the tofu. The tofu now is a little crumbly.
2. Put the tofu into a mixing bowl and crumble the tofu with fingers. Do the same with the second part of the tofu.
   
3. Add 2 tablespoons of nutritional yeast into the tofu, half a teaspoon of turmeric, 2 tablespoons of Dijon mustard, and half a teaspoon of garlic powder.
4. Mix them all up.
5. Add in the vegan mayonnaise. To make a dry salad, just add 2 tablespoons of vegan mayonnaise, and 3 tablespoons for wetter salad.
6. Add the celery, the green onions and a bit of cucumber into the tofu.
7. Mix them.
8. Add a little bit of pepper or dill pickle (optional).
9. Add a few fresh herbs: basil, mint, sage, and rosemary.
10. To prepare the sandwich, scoop up some of the salad, add a couple of slices cucumbers and a few sprigs of oregano and basil.
11. To prepare for salad greens, add some more fresh green vegetables or some nice crusty bread.
12. To prepare for wrap, take a nice organic green wrap and scoop a little vegan egg salad in the middle, add some tomatoes, and sprinkle a little bit of pepper on top and a little bit of basil.
13. Prepare the egg salad a little bit ahead of time before meal, and put it to chill in the refrigerator. This salad will stay fresh for about 2 or 3 days.

(For all ingredients, please use organic versions if available)
1½ cups rolled oats
1 cup whole wheat flour
½ cup vegetable oil
¼ cup maple syrup
¼ cup agave syrup
2 teaspoons vanilla extract
2 tablespoons water
½ teaspoon salt
¼ teaspoon baking soda
½ cup vegan chocolate chips




Directions

1. Mix the dry ingredients together: the oats, the flour, the salt, the baking soda, and the chocolate chips. Mix them with a whisk until all well mixed together and well equalized.
2. Mix the wet ingredients together: the maple syrup, the agave syrup, hafl cup of oil, 2 teaspoons of vanilla extract, 2 tablespoons of water. Mix it with a whisk until all mix together.
3. Mix the dry ingredients with the wet ingredients in the same bowl. Mix until it’s perfectly put together. Then let it sit for 5 minutes.
4. Put the cookie mix on the sheet, preheat the oven for 10 minutes at 350 degrees F.
5. Take the cookie mix with hands and shape them.
6. Put the cookie in the oven and let it cooked for 8 – 10 minutes in the oven.
7. When the time is over, take the cookie out, and let it cool for a while.
8. Ready to be served.

(For all ingredients, please use organic versions if available)
Arepas (Corncakes)
1 pound corn flour
Sweet, tender corn kernels
Tofu
½ tablespoon salt
Oil

Maize Soup
Tender corn kernels
¾ pound Creole
or yellow potatoes
Green peas
¾ pound green beans
Carrot
Celery
Parsley
Cilantro
½ white onion
Garlic
Turmeric
Salt to taste
1 tablespoon oil


Directions

1. Blend the corn cernel with a little water.
2. Pour the corn flour into a mixing bowl, add in salt to taste, and the blended corn little by little. Mix it.
3. Add in the tofu and the oil. Mix it.
4. Knead the mixture until it has a nice consistency.
5. Make little balls from the dough, and the shape the ball into patty with hand.
6. Place the patty on a plate.
7. Pre-heat the pan, and fry the patties until both sides are golden brown.
8. To prepare the maize soup, cut all the ingredients.
9. Boil some water, and when it boils add in the peas, the white onion, the yellow potatoes, the green beans, and the carrot.
10. Add in some turmeric, and 1 tablespoon of oil.
11. Add in salt to taste. Stir.
12. Let the soup boil for a while and let the ingredients become tender.
13. Blend the corn kernels with a bit of water.
14. Add in the blended corn kernels. Stir.
15. Cover the pot, and wait for 5 to 10 minutes.
16. When the soup is ready, add in the cilantro and the coriander.
17. Serve the soup while hot with fried arepas.

(For all ingredients, please use organic versions if available)
Polenta (Serves 8)
5 cups soup stock or water, cold
2 cups polenta, medium coarse
¼ cup onion, diced
2 cloves garlic, minced
¼ cup olive oil
1 tablespoon salt
Fresh ground pepper, 3 turns on the grinder

Seasonal Vegetable and Fresh Herb Ragout (Serves 8)
4 cups seasonal vegetables
4 cups diced fresh or canned tomatoes
1 cup onion, diced
¼ cup olive oil
4 cloves of garlic, minced or whole cloves
½ cup mixed fresh herbs, chopped
1 tablespoon salt
Fresh ground pepper, 3 turns on the grinder




Directions

1. Heat the pan for a while, pour in the olive oil, add in the minced garlic and the diced green onion into the pan.
2. Add in a tablespoon of salt, a pinch of black pepper, and sautéeverything for about 1 minute or so.
3. Deglaze with the water or soup stock.
4. Make sure not to burn the garlic.
5. Turn the flame off, and clear out the pan with one and a half quart of water or soup stock.
6. Turn the heat into high, and let the water boil.
7. At the same time, put in the polenta. Start when the water is still cold, so the grains don’t stick together.
8. Stir the polenta every 30 seconds or so to make sure it’s not sticking together or balling up, so that it has a nice smooth consistency.
9. To start preparing the ragout, use some locally grown yellow squash or other squash, an Italian zucchini, Jerusalem artichokes, green onion, Swiss chard, and green beans.
10. Pre-heat the olive oil, add in the garlic green, the stem of the Swiss chard (keep the leaf separate), green beans.
11. Add in a bit of salt, add in the Jerusalem arcichokes.
12. Add in a little bit of white pepper, a little bit of fresh ground black pepper, and then maybe another tablespoon of sea salt.
13. Cook it at a low temperature.
14. Add in the squash pieces. Let it cooked for a while.
15. Add in the Swiss chard leaves.
16. Add in the herbs: the basil, the rosemary, the sage, and the savory.
17. Add in the tomatoes. Mix it.
18. The ragout is ready.
19. There are two different ways of preparing the polenta. First, add some olive oil on a pan, then take some of the prepared polenta and put it on a pan. Make sure to save some polenta for the other version of preparation which is going to be plated up as porridge.
20. Let the polenta sit on the pan or put it in the refrigerator for faster cooling.
21. When the polenta cooled, cut the polenta down kind of like tempeh or some sort of cake.
22. It basically becomes almost like its own loaf and it firms up and you cut that and you can bake it in the oven.
23. The other version of preparation is to plate the polenta as porridge.
24. Place the ragout nicely and decorate it with chives and other nice color vegetables, sprinkle a little bit of black pepper, and drizzle a little bit of olive oil.
25. Ready to be served.