Savory Maize Pie from Western Cameroon (In French)

Watch video :     March 22, 2011

(For all ingredients, please use organic versions if available)
125 grams maize flour (corn flour)
200 grams peanut butter
300 milliliters water
1 teaspoon salt
½ teaspoon black pepper
1 tomato


  1. Melt the peanut butter in water in order to get a liquid mixture. It has to be completely melted.
  2. Add gradually some water if necessary.
  3. Add in the maize flour into the mixture. Do it slowly to prevent bubbles. Do it by keep stirring it.
  4. Add in half a teaspoon of black pepper, and a teaspoon of salt. Mix it well.
  5. If it is too thick, add a bit of water.
  6. Use a baking mold and steam cook it.
  7. Cover the baking mold with paper which is suitable for cooking. Or use banana leaves.
  8. Steamed cook it for about an hour.
  9. After it is cooked, let it cool down for a few minutes to easily get the maize pie out of the baking mold.
  10. Cut some slices, thin slices and arrange it on a plate.
  11. Decorate it with a bit of thin sliced tomato and parsley.
  12. Ready to be served.

Japanese Temaki (Hand Rolled) Sushi (In Japanese)

Watch video :     March 17, 2011

(For all ingredients, please use organic versions if available)
Sushi Rice
720 milliliters rice
70 milliliters vinegar
40 grams sugar
20 grams salt
10 centimeters long
piece kelp

Sushi Contents
1 avocado
40 perilla
3 cucumber
1 package radish sprouts
1 package natto (fermented soy beans)
1 small carrot
Pickled plum paste (to taste)
2 deep-fried tofu
1 red bell pepper
40 sheets toasted
nori sheets for
hand-rolled sushi

Directions (to preparation of the filling):
  1. Mix vinegar, beet sugar, and salt to make sushi vinegar
  2. Start mixing this with the cooked rice (the rice has already been cooked for the show Compared to regular cooked rice, the amount of water has been reduced a bit. The water reduced should be the equivalent of the sushi vinegar)
  3. Transfer the rice to a wooden container for sushi
  4. While the rice is very hot, quickly mix sushi vinegar with the rice
  5. If the rice looks a bit too sticky. Use a fan to let the moisture quickly evaporate. Continue mixing While fanning.
  6. Place a wet cloth over the sushi container and let it sit for a while so that it can prevent the sushi rice from drying out
  7. Leave it like this until you are ready to make the hand-rolled sushi
  8. Cut the bell pepper
  9. Cut the cucumbers
  10. Prepare the deep fried
  11. Since the deep fried tofu already has oil in it, place it directly on a frying pan then leave it there until the tofu begins to stick to the pan
  12. Looks ok now when you see a little bit of burnt marks, you can turn it over
  13. Take out the fried tofu and cut into slices (don't cut without placing something on the cutting board)
  14. Cut into two halves stack the cut pieces and cut again into thin pieces each with a width of 5 – 7 millimeters. And place them here
  15. Cut the avocado, remove the skin and cut into 3 or 4 equal parts
  16. Cut the carrot, peel the skin then cut into slices that are 5 millimeters thick then cut into thin strips. Sprinkle salt on the strips because they taste better
  17. Next are the radish sprouts. Cut the roots off
  18. You can purchase plum paste in a tube or you can use pickled plums and remove the seeds. Then put them in a mortar and grind with a pestle. And make a paste. You may sprinkle sesame now and mix with the plum paste or use it later before you serve
  19. Next is natto or fermented soybeans. You may serve them as they are, but you can add some flavor.
  20. Add mustard and a little soy sauce. Mix it slightly. If you mix too much, it gets too sticky.
Directions (to make hand-rolled sushi):
  1. First, place a sheet of toasted nori on your hand
  2. Then put some sushi rice on top (place the rice in the form of an inverted down Triangle)
  3. Make a space in the middle for some wasabi (horseradish paste) if you like. Or after you finish your roll up, you may dip it in the soy sauce mixed with wasabi paste and eat
  4. Now place the contents of your liking on top
  5. First, begin with the classic, perilla leaves
  6. Place the japanese basil leaves
  7. Place the cucumbers (to make it attractive to the eyes, place the cucumbers so that their tips stick out of the nori)
  8. Next, the avocado pieces
  9. Add pieces of red bell pepper
  10. Add some radish sprouts
  11. Begin to roll, then keep rolling and rolling up
  12. You may eat it with your favorite soy sauce, or with a combination of wasabi paste and soy sauce or with anything you like

Watse with Sauteed Tomatoes of the Ethnic Kotokoli People (In Kotokoli)

Watch video :     March 15, 2011

(For all ingredients, please use organic versions if available)
400 grams beans (any kind)
400 grams rice
100 grams tomatoes
4 pieces red chili peppers
40 grams ginger
5 grams salt
Green peppers

Directions (to make the watsé ):
  1. Put water in the pot
  2. Put in the beans
  3. Start the fire
  4. You can dry out the pepper by placing them on top of the cover so when you need to grind Them, it will be easier
  5. Check if the beans are boiling, then we put red potash according to the quantity of the beans. The potash is going soften the beans, making it really nice
  6. Check if the water is boiling and if the beans are soft then add some salt
  7. Put washed rice in to mix with the beans (the quantity of rice and beans should be more or less the same)
  8. Mix them very well
  9. Wait for a few minutes until it cooked well
  10. Put the waste into the plate
Directions (to make tomato sauté):
  1. Cutting tomatoes and peppers
  2. Peel the ginger well so that the skin is all scraped off
  3. Chop the ginger into small pieces
  4. Cut the onions
  5. If the red chili pepper is dried then we are going to grind it together with the ginger
  6. Pour the oil into the pan
  7. When the oil is hot, we are going to put the tomatoes in
  8. Continue to sauté until the color changes
  9. Put the dried pepperand ginger mixture that we had ground
  10. Stir it
  11. Put in the green peppers
  12. Put the onions
  13. Put all the seasoning
  14. Keep stirring so that the bottom won’t get burnt
  15. Put in some salt
  16. Now you see that everything is cooked and mixed very well
  17. When the tomato sauté is ready put it on the top of the waste
  18. Decorate it
  19. Ready to serve

Upside Down Vegan Apple Pie (In French)

Watch video :     March 13, 2011

(For all ingredients, please use organic versions if available)

1½ cups flour
½ cup margarine or vegan butter
Vanilla soy milk (or rice milk or water)
Firm apples
1–2 tablespoons cane sugar
Vanilla extract (optional)
1–2 pinches salt, if using unsalted butter


  1. Start with the dough, put 1½ cup of flour in a bowl.
  2. Add in ½ cup of margarine. Mix them with the fingertips quickly so that they will well blend without over mixing.
  3. The margarine should be cold, otherwise, the dough will be difficult to work.
  4. To make the dough stick together, add gradually a bit of soy milk. Add in bit by bit while keep mixing so that the dough don’t get too wet.
  5. Mix it very well so that all the dough will get the moist.
  6. If the dough doesn’t stick too much to the fingers, then the dough is in the right consistency.
  7. Put the dough in the refrigerator or in a cool area covered with a tea towel so it will not dry for about 20 minutes.
  8. Meanwhile, heat the oven to 425°F or 220°C. When you put the pie in the oven, reduce the temperature to 350°F or 180°C.
  9. Grease the dish that is going to be used to cook the apples.
  10. When the dish is greased, add 1 to 2 tablespoon of sugar, and spread it around. It should be generous because there will not be anymore sugar than this. Since the apples should be caramelized, a generous layer of sugar should be put to cover the bottom of the dish.
  11. Peel the apples, cut it into quarters, remove the core, and lay the pieces very close to one another on the bottom of the dish. Keep doing it, until the bottom of the dish is full and covered with the apple pieces.
  12. When the dough is ready, sprinkle a bit of flour on the board to cover it and put some flour also on the rolling pin.
  13. Place the dough on the board and start rolling.
  14. Make a roll so that the dough can cover a little bit more than the dish.
  15. To lift and place the dough, fold the dough in four, lift it in one hand, unfold it on top of the dish, and tuck it into the sides. If there is too much dough, cut it and with the leftover, make little tarts as a treat.
  16. Make a few holes on top to allow the steam to escape while the apples are cooking. So the dough does not puff up.
  17. Put the pie in the oven. After 25 minutes of cooking, check with the end of a knife if the dough is the right consistency and is well done. If it is still soft, leave for another 5 minutes. If it is starting to get hard and a bit golden, take it out of the oven.
  18. Remove the pie from the dish because the pie will be eaten upside down.
  19. There might be some pieces of apple that stayed stuck to the bottom, just put the apples back in their place.
  20. If you would prefer it a bit more caramelized, broil it in the oven for a few minutes.
  21. The pie can be eaten as it is or with a bit of ice cream.

Paraguayan Ñoquis Relleno (Stuffed Gnocchi) with Mushroom Sauce (In Spanish)

Watch video :     March 13, 2011

(For all ingredients, please use organic versions if available)
Boiled cassava, mashed
Tofu, finely diced
Soy protein mince
Bell pepper, chopped
Button mushrooms
Mushroom fungus
Green onions
Onion, chopped
Garlic, minced
Vegan butter
Soy sauce


  1. Mix the flour with a little bit of mashed cassava, salt to taste, and a little bit of oil.
  2. Add in a little warm water.
  3. Knead the dough, but not too much. This will become a consistent dough to start filling the gnocchi.
  4. Make balls from the dough, make a hole in the middle and put it on the dish.
  5. To make the filling for the gnocchi, heat some oil in the pan.
  6. Add in the tofu that already lightly fried.
  7. Add in salt to taste and the spices.
  8. Add in a little bit of green onion, cilantro, and parsley.
  9. Fry it until golden brown. This filling must be dry to fill inside the gnocchi so that at the time of boiling it does not break apart.
  10. Place the filling in a dish.
  11. To start filling, take the ball dough, put a little bit of vegan butter in the hole, add in a little bit of the tofu filling, and then seal the ball until all filling are closely covered. Do it to all the balls.
  12. To make the mushroom sauce, put some oil in a hot pan.
  13. Add in the soy protein, the mushroom fungus, and the button mushrooms.
  14. Fried them all well.
  15. Add in the garlic, onion, and the red bell pepper.
  16. Stir well and let it become well browned.
  17. Take a small amount of flour, a little warm water, a little soy sauce, and stir.
  18. Prepare some flour mixture to make the sauce more consistent.
  19. The sauce is ready.
  20. Meanwhile, start boiling some water in a pot. When the water is already boiling, add the dough ball (the gnocchi) little by little. As this is getting cooked, add the spices and salt to taste.
  21. Add in some green onion, parsley and cilantro. Stir it well.
  22. Also add a little of vegan butter.
  23. The gnocchi should not stay more than 10 minutes in water.
  24. Add slowly the sauce that already prepared.
  25. Put a little more vegan butter and stir.
  26. When the gnocchi sauce is consistently combined, remove from the heat and place it on the dish.
  27. Ready to be served.

Nepalese Yellow Split-Pea Curry with Rice (In Nepali)

Watch video :     February 26, 2011

(For all ingredients, please use organic versions if available)
Yellow split peas,
soaked overnight
Turmeric powder
Coriander leaves
Lemon juice
Serve with rice


  1. Drain all the water from the soaked peas.
  2. After that, add turmeric powder, a little bit of salt, small piece of ginger, coriander seed, and also add chili powder (optional).
  3. Put them all in the blender, add some water and grind them to become a nice paste.
  4. If the paste is not thick enough, add some more peas.
  5. If it is too thick, then add a little bit of water. Pour the mixture into a bowl.
  6. Heat the pan, add oil as needed.
  7. When the oil is hot enough, add in the mixture by using a spoon. Put it into the oil for the amount of half a tablespoon and let it fries until it turns golden brown on both sides and looks like a small ball.
  8. Take the ball out of the oil, drain the oil and let it sit.
  9. Put some water into a bowl, add in some of the remaining mixture. Stir it.
  10. The thickness of the water mixture is depends on your option.
  11. Boil the water mixture in a pot.
  12. Add very little amount of salt.
  13. Keep stirring, and when it boils add in the fried balls.
  14. Add lemon juice according to taste and some coriander leaves into the sup.
  15. Pour the curry sup into a bowl.
  16. Ready to be served with rice.

Art of the Vegan Raw Food Party with Mimi Kirk

Watch video :     February 26, 2011

(For all ingredients, please use organic versions if available)

Raw Pasta alla Checca
3 large zucchinis
4–5 tomatoes, seeded and diced, or heirloom
cherry tomatoes
1 clove garlic, minced
½ cup raw olives, coarsely chopped
⅛ cup capers
20 fresh basil leaves, ribbon-sliced or torn
½ cup extra-virgin olive oil

Cashew nut parmesan cheese
Himalayan salt to taste
Freshly milled
black pepper
Cashew nut
parmesan cheese
1½ cups cashews, soaked 4 hours
4 tablespoons Irish moss paste, soaked then blended to a paste with water
(optional, but good to firm the “cheese”)
½ teaspoon probiotics powder
1 tablespoon nutritional yeast (not raw)
1 teaspoon lemon juice
Pinch or two of salt


  1. Cut the zucchini in half. Use a tool called spiruli that can make the zucchini looks like pasta, like spaghetti noodles.
  2. Put the zucchini spaghetti into a big bowl.
  3. Add in a few drops of olive oil and a few turns of salt.
  4. Add in some diced basil leaves.
  5. Add in the diced tomatoes and the garlic.
  6. Add in the capers.
  7. Add in the peppers.
  8. Mix in evenly.
  9. Sprinkle the vegan parmesan cheese.
  10. Ready to be served.
  11. To make the Cashew nut parmesan cheese just put the soaked cashew, the probiotics powder, the nutritional yeast, the lemon juice, and the salt into a food processor.
  12. Turn on the processor and grind them up until it’s fine that look like cheese.

Slovenian Dessert Specialty: Prekmurska Gibanica (Prekmurian Layer Cake) (In Slovenian)

Watch video :     February 24, 2011

(For all ingredients, please use organic versions if available)
200 grams flour
1 kilogram apples
400 grams tofu
250 grams ground walnuts
300 grams raisins
Juice of 1 lemon
Vegan cream
Brown sugar


  1. Add in a little bit of water in the dough, a pinch of salt, and begin to knead.
  2. Add in the sugar, knead again.
  3. When the dough is about the right density, put it on the board.
  4. Make a round, small loaf from the dough and oil the surface so that it won’t dry off and later it will be easier to roll out.
  5. Take another bowl, oil it too, so the dough won’t stick to it.
  6. Divide the dough into four to make four layers.
  7. Take each dough and make small oiled balls.
  8. Put the dough in the bowl and cover it and let it sit at least half an hour.
  9. Meanwhile, crumble the tofu, add in 3 tablespoon of sugar, 4 tablespoons of vegan cream.
  10. Add in one whole lemon juice. And mix all together really well. The stuffing is ready.
  11. Take the apple, peel it, and then grate it.
  12. Oil the baking pan.
  13. Take one dough and roll it so that it fit into the baking pan.
  14. Spread the dough out all over the baking pan.
  15. Use half of the mix tofu and spread it evenly all over the dough.
  16. Sprinkle half of the walnuts on top of the tofu.
  17. Add half of the grated apples, half of the pre-soaked raisins, and cinnamon.
  18. Add 2 tablespoon of sugar.
  19. Roll out the next dough layer.
  20. Sprinkle 2 tablespoon of sugar evenly on top of the second dough.
  21. Pour over the vegan cream.
  22. Roll out the third part of dough.
  23. Spread the tofu, the walnuts, the apples, the raisins and the cinnamon. Spread them all evenly.
  24. Add 2 tablespoon of sugar.
  25. Roll out the last part of the dough.
  26. Put the cake in the oven for 1 hour at 160 degrees Celcius.
  27. When it’s done, take the cake out of the oven, and let it cool before cut into pieces.
  28. Ready to be served.

Japanese Rice Bowl with Minced Tofu and Burdock (In Japanese)

Watch video :     February 21, 2011

(For all ingredients, please use organic versions if available)
Brown Rice
3 cups brown rice
4 cups water
1 teaspoon salt

Minced Tofu & Burdock
1 block firm tofu
100 grams burdock
5 grams ginger
2 tablespoons sesame oil
½ cup water

Condiments & Garnish
1½ tablespoon miso
1 tablespoon soy sauce
1 tablespoon water
Garden peas
Red ginger

  1. Wash the brown rice. Place the rice in a bamboo strainer and check for small stones and rice grains that still have husks and remove the stones and the husks.
  2. Measure 3 cups of brown rice and place it in the rice cooker. Add in 4 cups of water and add 1 teaspoon of salt.
  3. Put the lid on the cooker and let the rice cooked.
  4. It takes about 40 minutes for the brown rice to cook.
  5. Meanwhile prepare the minced tofu and burdock.
  6. Cut the tofu into thin pieces and place them in a bamboo strainer to drain the water.
  7. Shave the burdock into slivers.
  8. Turn on the heat. Put 1 tablespoon of sesame oil in the pan.
  9. Add in the tofu pieces in the pan. Crumble it into smaller pieces.
  10. Keep the tofu cook until the water in tofu evaporates and it dries out.
  11. Meanwhile, start boiling garden peas.
  12. Add some salt, then place the peas in the pot.
  13. Stir the tofu from time to time and then put the tofu into a bowl.
  14. To maintain the green color, blanch the peas in cold water after boiling it.
  15. To cook the burdock, pour 1 tablespoon of sesame oil in a pan.
  16. Put the burdock in and stir fry.
  17. To reduce the harsh taste, stir-fry at high heat. The smell is emerging. When the smell begins to subside, this means that the harsh taste has dissipated.
  18. Turn down the heat to low. Add half a cup of water. Increase the heat and cook the burdock until the water completely evaporates. Stir them from time to time.
  19. Meanwhile, cut the garden peas crosswise.
  20. Grind the ginger and put it into the burdock pan. Stir it one more time.
  21. Add in the tofu, and then add the mixture of miso and a spoon of soy sauce and water. Stir it.
  22. The tofu topping is done.
  23. To serve, put the rice in a bowl and then arrange the tofu topping.
  24. Add in the ginger as preference, arrange the garden peas on the side.
  25. Ready to be served.

Vegan Valentine's Day Brunch with Blissful Chef Christy Morgan

Watch video :     February 21, 2011

(For all ingredients, please use organic versions if available)
Vegan Tofu “Eggs” Benedict (Serves 4 – 6)
8 slices of bread, toasted
2 tomatoes, ¼ inch slices
1 bunch of kale,
chopped and blanched
Tempeh bacon
Tofu scramble
Hollandaise sauce

Sizzling Tempeh Bacon
8 ounce package tempeh
⅓ cup tamari or Bragg Liquid Aminos or Coco Aminos
1 tablespoon liquid smoke
1 tablespoon toasted sesame oil
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon dried thyme
1 teaspoon paprika
Dash of black pepper

Tofu Scramble
1 (14 ounce) package extra firm tofu, pressed if needed then crumbled
⅓ cup nutritional yeast
2 tablespoons tamari or Bragg Liquid Aminos or Coco Aminos
1 teaspoon oregano
1 teaspoon coriander
Olive oil spray, for pan

Hollandaise Sauce
1 package silken tofu
½ cup nutritional yeast
1 tablespoon white or yellow miso
2 tablespoons tamari or soy sauce
1 lemon, juiced
½ teaspoon turmeric
Dash of black pepper
½ teaspoon paprika
1 tablespoon arrowroot (or cornstarch)
Unsweetened non-dairy milk as needed (optional to thin sauce)

Passionate Dreamsicle
2 frozen bananas
1 – 1½ cup rice milk
½ cup orange juice
1 teaspoon orange zest
½ teaspoon vanilla flavoring
1 – 2 teaspoons maple syrup (optional)
Soy whip and
orange zest, for topping (optional)

Sizzling Tempeh Bacon

  1. Slice the tempeh into little slices.
  2. Prepare the marinade for the tempeh by mixing the tamari (Bragg liquid amino), the liquid smoke, sesame oil, maple syrup, apple cider vinegar, dried thyme, paprika powder, and black pepper powder.
  3. Coat each piece of tempeh in the marinade, and let it marinate for 1 hour.
  4. After 1 hour, drain the remaining marinade sauce and bake the tempeh at 375 degrees. Safe the marinade sauce for later usage.
  5. Meanwhile, prepare the kale by wash it and chop them into a little bit smaller pieces.
  6. How to cut is just put the vegetable at a 45 degree angle and slice it on the diagonal and make thin cuts.
  7. Blanch the kale in a medium saucepan and put about 2 or 3 inches of water in and let the water boil. Put the kale into the boiling water and press it down.
  8. Let kale in water for only a very short time and take them out of the water.
  9. When one side of the tempeh is brown enough, flip each piece and then bake it for another 15 minutes.
  10. If it is looking a little bit dry on the bottom, pour a little bit of the marinade sauce in the pan.
  11. Meanwhile, toast the bread which will become the bottom layer of the Benedict.
  12. Slice a big round tomato for the Benedict. 3 slices per Benedict.

Tofu Scramble

  1. Mix the scrambled tofu with some nutritional yeast.
  2. Add in the coriander and oregano.
  3. Add in the tamari or Bragg Liquid Aminos or Coco Aminos.
  4. Stir this well until all the tofu is completely covered with the seasoning.
  5. Let the tofu marinate for about 10 – 15 minutes.
  6. Spray some olive oil on a non-stick pan.
  7. Let it heat up a moment.
  8. Pour in the tofu mixture. Spread it evenly on the pan surface.
  9. Let one side of the tofu mixture cook for about 5 minutes on a medium flame.
  10. Flip the tofu, and let the other side cook.

Hollandaise Sauce

  1. Put the silken tofu in a bowl.
  2. Add in the nutritional yeast, the turmeric powder, paprika powder, the miso, a dash of pepper, the tamari or Bragg Liquid Aminos or Coconut Aminos.
  3. Add a little bit of lemon juice and arrowroot or any kind of starch as a thickener.
  4. Add unsweetened plain rice milk or soya milk, or almond milk.
  5. Add some salt if needed.
  6. Mix them all.

To assemble the Benedict:

  1. Get 2 pieces of bread as the bottom.
  2. Layer the tomatoes on top of the bread. 3 tomatoes for each Benedict.
  3. Add the tempeh bacon.
  4. Put the kale. You can pile it on or serve it on the side, however you like.
  5. Sprinkle the tofu on.
  6. Drizzle the Hollandaise sauce on.
  7. Add a dash of paprika on the top as a garnish.
  8. The Vegan Eggs Benedict is ready to be served.

Passionate Dreamsicle

  1. Use 1 cup of rice milk and pour it into the blender.
  2. Add in some squeezed fresh orange juice.
  3. Add in orange zest.
  4. Add in the frozen bananas.
  5. Add in the vanilla flavoring or vanilla extract.
  6. Add in a touch of maple syrup.
  7. Blend them up and pour it into a nice glass.
  8. Take a little bit of the zest and sprinkle it along the top.
  9. Ready to be served.

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