(For all ingredients, please use organic versions if available)
2 cups cooked rice
1½ cups cooking oil
½ onion
½ bell pepper
3 bay leaves
Pinch of salt
2 tablespoons ketchup or tomato sauce
¼ cup small diced carrots
¼ cup green beans or any kind of vegetables
¼ cup shredded cabbage
Some cauliflower
½ cup peas
½ teaspoon mushroom seasoning
½ teaspoon mixed seasoning
1 tablespoon soy sauce
1 stalk celery, chopped
Seasoned Soy Protein
½ cup soy protein (square kind to be cut into strips)
Juice of ½ lemon
Some onion
Some bell pepper
1 tablespoon melon
seasoning (optional)
1 tablespoon soy sauce
½ teaspoon salt
Minced garlic to taste
1 cilantro stem,chopped, for garnishing
Directions

1. Add 1½ teaspoons of oil to the pot
2. Add onion and bell pepper
3. Stir-fry it
4. Add the rice
5. Add 3 bay leaves
6. Add a pinch of salt
7. Add 1½ cups of water
8. While the rice is being cooked, chop the vegetables(carrot, green bean, cabbage, cauliflower or other type of vegetables you like)
9. Add half of a lemon to the soy protein
10. Take it and make it into strips
11. Add 1½ tablespoons of oil
12. Add a little bit of onion and bell pepper
13. Add the soy protein
14. Add some melon seasoning
15. Add the vegetables
16. Add half of a teaspoon of salt
17. Add half a teaspoon of mushroom seasoning
18. Add also a little bit ofmixed seasoning
19. Add some soy sauce
20. Add the peas
21. Stir it not too cooked
22. Put the rice into the pot of vegetables and stir it
23. Add some tomato sauce
24. Prepare the salad; cut the mango into cubes, cut the chayote, tomato,avocado
25. Serve it with salad

(For all ingredients, please use organic versions if available)
Creamed Savoy Cabbage
½ savoy cabbage
2 medium onions
2 heaped tablespoons flour
500 milliliters water
1 cup soy cream
½ cup olive oil

Sliced Bread Dumplings
(Serves 6)
500 grams rice
500 milliliters soy milk
250 grams hard bread roll slices
2 medium onions
20 grams mixed herbs
2 tablespoons vegetable stock
1 pinch pepper
½ cup olive oil

Vegetable Patties
4 heaped tablespoon rolled oats
1 big carrot
1 turnip
½ cucumber
½ zucchini
¼ broccoliOr other vegetables according to preference
1 tablespoon vegetable stock
1 ladle water
1 heaped tablespoon flour
1 heaped tablespoon nutritional yeast
1 teaspoon salt
1 pinch pepper

Fried Apple Rings
1 big apple
4 heaped tablespoons flour
1 packet (15 grams) vanilla sugar
1 packet (15 grams) baking powder
1 heaped tablespoon sugar
1 cup soy milk
1 pinch salt

On a separate plate, mix:
1 teaspoon cinnamon
2 tablespoons sugar


Directions
Creamed Savoy Cabbage

1. Boil some water for blanching the cabbage. Add some salt.
2. When the water boiled, blanch the cabbage for approximately 5 minutes. And then put it aside to cool off a little bit. When it cools, cut them into big pieces.
3. Slice some onions, and cut them in small cubes.
4. Sauté them in a little bit of olive oil.
5. Add in 2 spoon of flour into the pan. Mixed thoroughly. Let it froth up a bit. And then put it aside so that it can cool down a bit. Pour in the water from boiling the cabbage into the sautéd onion and stir.
6. Let it boil a little so that it will become nice and thick. This will become the bechamel sauce.
7. Let it simmer for a couple of minutes. Stir it well because it can burn very easily because it is so thick.
8. Add in about 1 cup of vegan cream and keep stirring so that it will become a nice white sauce.
9. Add in the cabbage, let it boil briefly and the creamed savoy cabbage is ready.

Sliced Bread Dumplings

1. Slice some onions, and two cloves of garlic and then cut them in small cubes. Put them aside.
2. Take half a kg of precooked rice and add half a liter of soy milk. Blend them finely with the hand mixer until they become like mush. This is the dumpling dough.
3. Take the bread for the dumpling and put them in a bowl.
4. Take the fresh herbs and cut them finely.
5. Sauté the onion and the garlic in a little bit of olive oil and cook them until golden brown or until they are translucent.
6. Add in the fresh herbs. Let it cook for a while.
7. Put the sautéd onions into the sliced bread rolls. Mix them well.
8. Add in the dumpling dough, and mix them very well.
9. Place a pot with boiling water.
10. Take half of the dumpling dough and make long shape out of it like a rod. Wet your hands before doing this so that it will not stick as much. Do it again with the remaining dumpling dough left. So there will be two dumpling rods.
11. Wait until the water boil and then boil the dumpling dough for 5 minutes.
12. Take it out, and let it cool.
13. When it is cool, slice with 0.5 cm thickness.
14. Fry them together with the veggie patty later.

Vegetable Patties

1. Put 3 spoons of rolled oats in a pot.
2. Add a bit of vegetable stock, salt, and pepper.
3. Take a little bit of the dumpling boiling water, add it to the rolled oat, just covering it.
4. Left it to marinate for a bit so that it can absorb the water.
5. Meanwhile, grate the carrot, half a zucchini, and a little bit of broccoli and other vegetables as well.
6. Add in the grated vegetable to the soaked oat.
7. Mix them thoroughly.
8. Add in 1 spoon of the nutritional yeast.
9. Use hand again to mix them very thoroughly. Squeeze it a bit while mixing so that it combines nicely with the oats.
10. Wet your hand, and make some patty from the oats like a burger patty.
11. Turn on the stove to the high one.
12. Place a pan for frying.
13. When the oil is hot, put the veggie patty and the rice dumpling slices.
14. Fry until they are golden brown and slightly crispy.
15. The Vegetable patties are ready to be served.

Fried Apple Rings

1. Peel the apple.
2. Prepare the batter for the apple rings by put in 4 table spoon of flour in a bowl.
3. Add in vanilla sugar, baking powder, a pinch of salt, a dash of soy milk so it will become a nice firm dough.
4. Cut out the stalk of the apple.
5. Add in the apple into the dough. Mix them nicely.
6. Heat up the oil a little bit and bake the apples with the batter one by one.
7. On a plate, mix 1 teaspoon of cinnamon with 2 spoons of sugar. Mix them.
8. On a different plate, put a bit of icing sugar.
9. When the apple ready, place and turn it around so that both side of the fried apple be covered with the cinnamon and the sugar.
10. The Fried Apple Rings are ready to be served.

(For all ingredients, please use organic versions if available)
16 Medjool dates
1 cup agave
2 tablespoons vanilla extract
2 pinches pink sea salt
4 tablespoons water
⅔ + ⅔ cups raw cacao powder
2 tablespoons coconut butter or coconut oil
3 cups walnuts




Directions
Brownies

1. Pour the walnuts in the food processor
2. Add the dates
3. Add a cup of cacao powder
4. Add a pinch of salt
5. Process this for a few minutes until the side starts sticking up over the mix
6. Add 1 tablespoon of vanilla
7. Add 4 tablespoons of water
8. Process until the sides start sticking up
9. Pour it into glass baking pan and press it down into the dish with a spatula

Fudge

1. Pour the 1 cup of agave nectar into the blender
2. Pour the cacao powder
3. Add the vanilla
4. Add a little bit of salt
5. Add the coconut butter
6. Blend it

Serving and garnish

1. Put the fudge on top of the brownie (with a spatula we make sure that it’s well distributed)
2. Put it in the freezer for about 20 minutes to wait until it sets
3. Took out of the freezer
4. Cut it
5. Stack 2 pieces of brownie on the plate
6. Put some raspberries on top
7. Putting a little bit of chocolate sauce
8. Ready to serve

(For all ingredients, please use organic versions if available)
Mul Naengmyeon (Water Cold Noodles)
Dongchimi (water pickled radish)
1 radish
½ Korean pear
2 red chili peppers
2 green chili peppers
1 ginger
Sugar
Salt
Water (3 times the amount of radish)

Vegan broth (4 servings)
1 radish
½ ginger
100 grams shiitake mushrooms
1 long piece of kelp
2 dried red chili peppers
10 bay leaves
10 peppercorns
1 ladle vinegar
1 ladle sugar
Garnishing
Radish
Korean pear
Cucumber
Vegan protein (vegan ham or seitan)
Salt
Served with
Noodle (200 grams for 1 serving)
Sesame seeds
Mild mustard

Bibim Naengmyeon (Spicy Cold Noodles)
Sauce
5 teaspoons soy source
5 teaspoons vinegar
½ teaspoon vegan seasoning
5 teaspoons red chili pepper paste
½ teaspoon salt
5 teaspoons sesame seeds
5 teaspoons sugar
5 teaspoons red chili pepper powder

Garnishing
Radish
Korean pear
Cucumber
Vegan protein (vegan ham or seitan)
Salt
Served with
Noodle (200 grams for 1 serving)
1 tablespoon sesame oil






Directions
North korean vegan cold noodles served with a hope for peace

1. Cut the ginger thinly and add it in
2. Add the salt(pickle them a bit saltier than you usually do)
3. Allow this to marinate for 3 hours before using
4. Add the pear, red chili pepper, green chili pepper, sugar, and water
5. Close the lid and leave it in room temperature for 3–4 days before you keep it in your refrigerator
6. Cut the radish thinly and add into the pot
7. Add dried shiitake mushrooms and 1 piece of kelp
8. Boil it well for 40 minutes
9. Take the boiled vegetables out of the pot and leave them on the side
10. Add half of the ginger root and 10 peppercorns
11. Add 2 red chili peppers.
12. Add 10 bay leaves
13. Heat it to boiling.
14. Then reduce the heat and let it simmer for 20 minutes
15. Took out all the vegetables used in the boiling.
16. When it has cooled, mix it with the same amount of dongchimi brine
17. Add the same amount of vinegar and sugar
18. Stir it
19. If it tastes a little bland, you can put in a little salt
20. Boil the water cold noodle broth
21. For garnishing, cut the radish and cucumber into thin strips,adding a little salt to pickle it
22. Cut the pear and the seitan into thin strips
23. After the water is boiling, add noodles (200 grams for 1 serving)
24. Boil it for 15 seconds
25. Place the noodles in cold water. Rub them until there is no more residue from the noodles
26. If you rinse them in water with ice, they become cold instantly and you can enjoy a much more delicious dish later
27. Then, rinse and rub them once more in new water bowl.take them out and drain them
28. Put them in a bowl.add the vegan broth.these are ice cubes.if you add ice cubes, it becomes chilled and very tasty
29. Place the pickled radish, place the pear, place the cucumber , place the seitan, sesame seeds on top.
30. Ready to serve

Bibim naengmyeon ,Spicy cold noodle,

1. Add 5 teaspoons of soy sauce
2. 5 teaspoons of vinegar
3. A little bit of vegan seasoning
4. 5 teaspoons of red chili pepper paste
5. Add a little bit of salt
6. 5 teaspoons of sesame seeds
7. 5 teaspoons of sugar
8. 5 teaspoons of red chili pepper powder
9. Stir them until well blended
10. Mix the seitan with the sauce
11. Mix the cold noodles with the sauce(use the noodle which is made for the spicy cold noodles)
12. Add a little sesame oil and mix it
13. Put the noodles on the plate
14. Garnish the top with seitan, pear, and the pickled radish
15. Ready to serve

(For all ingredients, please use organic versions if available)
Coastal Enyucado (Cassava Cake)
½ cup shredded coconut
2 tablespoons anise seed
3 tablespoons vegetable oil
1 cup brown sugar
1 cup cubed coconut
Flour
Oil
1–2 glasses of water
Fruits to garnish (strawberries)
Shredded coconut
2 pounds raw shredded cassava


Soy Milk Coconut Rice Pudding
1 cup rice
2 cups soy milk
Cloves to taste
Cinnamon to taste
¾ cup brown sugar
½ cup raisins
½ cup of shredded vegan cheese
¼ cup of shredded coconut



Directions
Coastal enyucado

1. Add the shredded coconut
2. Mix with the cassava
3. Add the brown sugar
4. Stir it well in order to mix with the cassava
5. Add the anise seed that had chopped
6. Add the oil
7. Add the coconut milk (blend coconut with water for 2 or 3 minutes)
8. Mix that coconut milk with all the coconut meat
9. Prepare the baking dish
10. Put the oil and grease it
11. Pour the flour
12. Pour the dough into the baking dish
13. Placed into the oven on low heat, covered, for about 45 minutes
14. After the cake already baked then decorate it
15. Ready to serve

Soy milk coconut rice pudding

1. Add 3 cups of hot water
2. Put the rice initially and leave it uncovered
3. Cook for about 10 minutes
4. After it cooked well it is ready to add the other ingredients
5. Add the cinnamon and mixing it
6. Add all the cloves
7. Add all of the sugar
8. Add the soy milk
9. Add the raisins (leave some to decorate when the time comes to serve it)
10. Add the shredded vegan cheese
11. Add the shredded coconut
12. Mix all the ingredients
13. Leave it on low heat for 5 minutes
14. Decorate it with raisins on top
15. Ready to serve

(For all ingredients, please use organic versions if available)
2 carrots, sliced
1 whole broccoli, cut into florets
3 bell peppers of different colors
½ red onion
2 celery stalks
½ cup vegetable oil
1 pound firm tofu, cut into strips
2 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce (to taste)
Salt and pepper to taste
Cooked rice, millet, or couscous to accompany the stir-fry







Directions

1. Slice carrots quite thin
2. Use only the flower head broccoli
3. Cut the celery sticks
4. Cut the bell peppers into larger pieces
5. Put the veggies in a large bowl
6. Cut onion either in strips or in cubes
7. Cut tofu into strips(blotted it firstwith a paper towel)
8. Heated the oil
9. Add the onions and the tofu
10. While the tofu is browning, add the ginger and garlic
11. Add the rest of the vegetables
12. Mix the whole thing well until the vegetables are tender but still slightly crunchy
13. 2 tablespoons of soy sauce, some salt and pepper
14. We can certainly change the vegetables, add in perhaps asparagus, snow peas, or even cashews or almonds
15. Put it on rice, couscous, or millet
16. Ready to serve

(For all ingredients, please use organic versions if available)
Veggies in a Blanket
Makes 40 individual pieces
1 cup roasted red pepper hummus
8 whole-wheat tortillas
4 carrots, grated
8 lettuce leaves,
1 cup baby spinach leaves, or 5 ounces sprouts

Lentil Artichoke Stew
Makes 6 servings
¼ cup vegetable broth
1 onion, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup dry red lentils
1 bay leaf
2 cups water
Juice of 1 lemon
2 24-ounce cans chopped tomatoes
1½ cups quartered artichoke hearts
¼ teaspoon crushed red pepper (optional)
Salt and pepper

Rutabaga Mashed Potatoes
Makes 4 1-cup servings
1 medium rutabaga, peeled
2 medium russet potatoes, peeled
1 cup water
½ – 1 cup non-dairy milk
¼ – ½ teaspoon salt

Blueberry Smoothie
Makes 2 1-cup servings
1 cup frozen banana chunks
1½ cups frozen blueberries
1 tablespoon apple juice concentrate
½ – 1 cup non-dairy milk

Directions
Directions (to make veggies in a blanket):

1. Take one of your whole wheat tortillas
2. Take the hummus and spread it on
3. Take the shredded carrots, put a little of those in
4. Add chopped spinach, but you can use romaine. You can also use butter leaf lettuce and stuff like that
5. Roll it

Directions (to make lentils artichoke stew):

1. Add onions to the pot
2. Add garlic
3. Stir this around a little bit and let those flavors develop
4. Add lentils
5. Add the spices(coriander, cumin)
6. If you want a little spice add red pepper
7. Add tomatoes
8. Add a bay leaf(tear a bay leaf in half)
9. Take artichokes
10. Squeeze fresh lemon
11. Add about 2 cups water
12. Let this simmer for about 15–20 minutes
13. Add salt and pepper
14. Put a little parsley
15. Ready to serve

Directions (to make rutabaga mashed potatoes):

1. Add rutabagas to the pot
2. Add potatoes
3. Add water
4. Add soy milk(you can also use rice milk)
5. Boil the cream and everything right into your root vegetables
6. Give it a couple of grinds from your pepper mill
7. Keep this on a low simmer for about 25 minutes
8. Turn this down on low and cover it up
9. Mash them with the potato masher
10. Ready to serve

Directions (to make blueberry smoothie):

1. Add bananas
2. Add blueberries (if you’re using mixed berries or strawberries you can adding agave or maple syrup)
3. Add a little orange juice
4. Add a little soy milk
5. Blend it up
6. Ready to serve

(For all ingredients, please use organic versions if available)
Bean Patties
200 grams chickpeas (cooked)
200 grams black eyed peas (cooked)
1 onion
1 potato
5 tablespoons flaxseed powder
Chickpeas powder
3 tablespoons chopped parsley
Salt
Black pepper
Turmeric
Ginger
Water

Stuffed Bell Peppers
3 bell peppers
Basil
Some mushrooms (marinated in oil)
Some sun-dried tomatoes (marinated in oil)
Olive oil
Black olives as garnish
Directions

1. Chop the whole onion in the food processor.
2. Add the potato to it, mixed them and move it around
3. Add chickpeas and then black eyed peas to the mixture
4. Add a little water
5. Add the 5 tablespoons of flaxseed powder
6. Add the salt, pepper, and the rest of the ingredients
7. Add 1 tablespoon chickpeas powder
8. Leave it for 3–5 minutes
9. Mixed some chopped basil, mushrooms, dried tomatoes, and olive oil
10. Lace them in the oven for 5–10 minutes at 150 celsius degrees
11. Place the rest of the peppers in the oven for 7–10 minutes until the peppers are softened a little
12. Remove them from the oven and place them on the side to cool down slightly
13. Turn it down the stove on to low heat.
14. Add organic vegetable cooking oil
15. Add the parsley to our mixture (if the mixture doesn’t hold well together, you can add more flaxseed)
16. Make the patties the same size as a tangerine
17. Fry it in the previously heated oil
18. Repeat the steps
19. Ready to serve

(For all ingredients, please use organic versions if available)
(Serves 4)
2 blocks tofu
⅓ Japanese radish
2 cucumber
5 tablespoons flour
5 tablespoons starch
Vegetable oil
Soy sauce to taste




Directions

1. Drain the tofu quickly and lightly
2. Put 5 tablespoons of potato starch and 5 tablespoons of flour into the batter
3. Put equal amount of each and mix them
4. Stir the mixture lightly
5. Tear the tofu with your hands into pieces of appropriate size and let them coat with the flour and batter
6. Fry them in oil until turn golden brown
7. Peel the skin of japanese radish and grate it
8. Remove the edges of the cucumbers and grate them in the same way.
9. Ready to serve

(For all ingredients, please use organic versions if available)
Tart Pastry
Flour
Lukewarm water
Flax seeds
Black sesame seeds
White sesame seeds
Wheat germ
Vegan butter
Salt
Sunflower oil

Tart Filling
Soy cheese or tofu
Garlic
Tomato
Onion
Red bell pepper
Sweet corn
Green onion
Salt
Black pepper
Soy oil
Soy sauce
Directions

1. Add the flour
2. Add the warm water
3. Add the seeds, then the butter, the oil, and then salt to taste
4. Knead all the ingredients
5. Keep on kneading until the dough becomes smooth and soft
6. Leave it aside for a little while we make the filling
7. Put a little oil in our pot
8. Add the garlic
9. Add the soy cheese or tofu fry for a while so that all the water in the tofu is out.
10. Fry the tofu until it is fried to a golden color
11. Add the soy sauce
12. We add some tomato, onion, and the bell pepper
13. Stir a little and add the sweet corn and the onion leaves to taste
14. Stir well and switch it off
15. Check the pastry which has been standing for 20 minutes
16. Spread the dough on a small table, spread it so that it can fit the roasting pan
17. Put the filling right in the middle, not to put too much filling to avoid straining the pastry
18. After adding the filling we seal it with the pastry of the tart like an empanada
19. Pull it well and start making the edge along the outside (make it pretty tight to prevent the filling from coming out)
20. Take the pastry and place it into a pirex (glass) pan and take it to the oven to cook it
21. Take out the tart from the oven
22. Ready to serve