For all ingredients, please use organic versions if available

Vegan California Roll
Dried seaweed sheets
Steamed rice
１ block tofu
１ cucumber
１ carrot
１ steamed beet
3 tbsp sugar
Salt
Pepper
Pickled apricot
２ tbsp vinegar
Olive oil
Sesame oil
Apricot flower petals
Mustard
Vegan mayonnaise

Tofu Canapé
１ block tofu
１ tomato
１ cucumber
１ lemon
Apricot flowers
Perilla seed powder
Apricot juice
Perilla oil
Soy sauce
Lemon juice

Assorted Salad
Lettuce
Young apricot flower buds
Cherry tomatoes
Cashew nuts
Roasted soy ham
Bok choy
Baby shoots
Chicory
Spinach
２ tangerine
１ orange
Orange juice concentrate
Grape juice concentrate
Lemon juice
Apricot extract
Apricot flowers

Apricot Flower Fritters
Sticky rice
Apricot flowers

Apricot Tea
Water
Green tea
White apricot flowers

Vegan California Roll:

1. Cut the cucumber into strips. Do not use the inner part of the cucumber because it’s soft.
2. Pickle the cucumber in a bowl by putting 3 spoons of sugar, a pinch of salt, and 2 spoons of vinegar so that they’ll become sweet and sour.
3. Put the bowl aside until the cucumbers get pickled.
4. Cut the carrot into strips in the same length.
5. Spread some olive oil in a frying pan, and pan-fry the carrot.
6. Add in a pinch of salt to the carrot. Take it out of the pan, and put it aside.
7. Pan-fry the tofu, sprinkle a pinch of salt while pan-frying. When the tofu is golden brown on both side, slice it into pieces with the same size as the carrot.
8. Cut the steamed beet into strips with same size as the carrot.
9. Mix the steamed rice with sesame oil and salt.
10. Wrap the rice with seaweed paper: first put a seaweed sheet on the bamboo mat (spread a plastic sheet on the mat beforehand to make the rolling easy) and put the rice on it. Spread the rice evenly all over the seaweed sheet. Turn it over so that the rice is down and the seaweed is up.
11. Put in all the ingredients: cucumber, tofu, and beet and then roll the seaweed sheet. Press on one side so that the rice becomes small and we’ll have a pretty seaweed roll.
12. Slice the seaweed roll and put apricot blossoms on it.
13. Arrange it nicely on a plate garnished with beautiful flowers.
14. Put the sauces on them. The sauce is mustard and the vegan mayonnaise.
15. Ready to be served.

Tofu Canapé:

1. Slice the tofu into moderate sized pieces and pan-fry the tofu into golden brown on both sides.
2. Slice the tomato with the same size because it will be on top of the tofu.
3. Cut the cucumber into pieces.
4. To make the sauce: add in 1 part of perilla seed powder, 1 part of apricot juice, 1 part of soy sauce, 1 part of lemon juice and 3 parts of perilla oil. Stir them.
5. Lay some edible leaves on a plate neatly, place the tofu on them, and place the tomato on the tofu.
6. Next, lay on the cucumber.
7. Put the sauce on top and garnish with a lovely apricot flower.
8. Ready to be served.

Assorted Salad:

1. Wash all the vegetables in cold water.
2. Drain the water and place the vegetable nicely in a big bowl.
3. Peel the skin of the tangerine and slice it.
4. There are two types of salad sauces, depending on your taste.
5. To prepare the orange sauce: add in a spoon of lemon juice and a spoon of apricot juice to the orange juice concentrate.
6. To prepare the grape sauce: mix grape juice with lemon juice and apricot juice.
7. Sprinkle your optional sauce when serving.

Apricot Flower Fritters:

1. To make some dough from sticky rice and hot water, first soak the sticky rice in water for 2-3 hours and grind it finely before mixing it with hot water.
2. Make round pieces out of it and roast it.
3. Place them on the frying pan. No need oil or only a little when needed.
4. Roast it just a little so it won’t burn.
5. Roast both sides.
6. Take it out and place a flower petal on one side.
7. Ready to be served.

Apricot Tea:

1. Pour water in the tea pot to warm it beforehand.
2. The water temperature should not be too hot and about 70 degrees C.
3. The tea cup should be warm as well.
4. Pour in some water beforehand so it cools down to 70 degree C.
5. Put the tea leaves in the utensil. Two grams makes one serving.
6. Float the flower petal on top.
7. Ready to be served.

(For all ingredients, please use organic versions if available)
2 sheets puff pastry dough
100 grams sugar
100–150 almond powder
50–70 grams vegan butter
2 tablespoons vegan yogurt
1 teaspoon vanilla essence or ½ tablespoon orange blossom
Cinnamon stick
Sunflower lecithin
Lemon juice
Soy milk
Salt
Oil
Water
Trinket

Directions (to make the frangipane / almond filling)

1. Put 100 grams of sugar directly into the bowl
2. Put 100–150 grams almond powder (the consistency of course depends on your taste)
3. Mixing the sugar and almond powder
4. Once it is well mixed, we will add 50 grams to 70 grams vegan butter
5. You can also do is melt a little butter but not much. Just to make it easier to rise
6. Continue mixing to ensure that the butter is thoroughly mixed with sugar and almonds
7. Add ½ a teaspoon of cinnamon
8. Mix it
9. Add 2 tablespoons of soy yogurt to give more consistency to the dough
10. Ready to use

1. Coat the baking tray with a little oil
2. Put the first puff pastry on it
3. Put frangipane in the middle and from there, we’ll spread it a little more on the edges
4. Add the figurine (this time you have snow white), insert them (when you cut the cake,
   Make sure not to cut the trinket)
5. Make sure that nobody knows where the trinket is
6. Put the second pastry on the dough
7. Flatten it with your fingers
8. Poke the ends edges with a fork to be sure it still holds cooks well
9. Put it in the fridge for 15–20 minutes before baking
10. About 10 minutes after the cake had been in the fridge
11. pre-heated the oven to 150 degrees celsius
12. Mix a teaspoon of soy milk, and a little butter for the coating
13. With the cooking brush, coat the whole cake
14. Put it in the oven for 30–40 minutes

1. On the gift wrapping paper, you turn it over to the white part
2. Use the ruler to mark for a cut at about 10 centimeters
3. Once you’ve marked it with the ruler that way, it leaves a good 1–2 centimeters left. This way, we can fold the paper over
4. Make a second line to fold the paper
5. With this little line we will then fold the paper on this line
6. To make our crown, we’ll fold it in half this way
7. Then we will fold it in four
8. Then again, again
9. Once that is done, folded well and all are equal like this
10. We can cut to make our crown
11. We cut like that on both sides like this and then we can unfold
12. Once it’s done, we will fold the edge here okay so that the crown will keep its round shape
13. Use glue to put it together

1. Cut the cake
2. We can serve it with mango sorbetor with fresh soy cream
3. Scoop it
4. Serve your guests with a little champagne (non-alcoholic champagne)

For all ingredients, please use organic versions if available
2 cups millet
4 cups water
Garlic
Parsley
Ginger
Salt to taste
Oil (neutral flavor like sunflower oil)
2 stalks broccoli, steamed
300 grams soft tofu
2 tablespoons cassava starch
1 pinch red pepper
Olive oil
Water
Cherry tomatoes (optional)

• Add 2 cups of water for each cup of millet. That means for 2 cups of millet need 4 cups of water.
• Mix the millet and the water.
• Add in the garlic and the parsley flakes, a pinch of ginger powder, and a bit of sea salt.
• Cook it with the pot covered on a very low heat for approximately 15 minutes or until the millet have absorbed all the water.
• Coat the base of the tart pan with a bit of neutral oil so that the millet doesn’t stick to it.
• Add in the millet slowly, spread it evenly.
• Meanwhile, prepare the tofu cream: put the tofu cubes inside a container.
• Add 2 spoons of cassava starch, chili powder to taste, sea salt, a teaspoon of olive oil.
• Add in water as needed, enough to get a creamy consistency.
• Put everything in the food processor, and once the creamy consistency is achieved, add it to the broccoli.
• Mix it nicely.
• Add the tofu cream mixed with the broccoli until the entire tart pan is covered.
• Squeeze it, press it and then put the tart inside the oven until it is baked.
• Ready to be served.

(For all ingredients, please use organic versions if available)
Sprouted Lentil Croquettes
2–3 cups soaked lentils
1 onion
Parsley
Grounded black pepper
Salt
Vegetable oil
For garnish:
Potatoes
Green salad
Dried vegetables mix (celery, carrots, onion, salt, fructose)
Salad dressing (lemons, water, salt, fructose, olive oil)
Vegan Bulgarian Mish-Mash
1–2 tomatoes
½ onion
1 bell pepper
150 grams tofu
10 grams vegetable oil
2 teaspoons salt
1 teaspoon summer savory
10 grams or more curcuma
Turmeric or natural coloring

1. Peel the onion thoroughly and chop slightly the parsley before we put it
   In the blender
2. Put the onion in to the blender
3. Put in the parsley. The stems we can use for soup so we won’t put them in
4. Turn the mixer on
5. To blend these in advance, blend a little the parsley and the onion in advance
6. Add half of this cup of lentils
7. Blend again
8. Add the black pepper and 2 teaspoons of salt
9. Because it is too dry, add some water
10. It should be stirred up now and again, so it can be blended better
11. Is important to have a solid mass

1. We don’t need flour or other things to hold it together. The lentils themselves in the cooking process – baking, frying, etc. – will become more solid
2. Take around 9 or 10 grams of it and form it like a ball
3. Put them in the oven to bake (it smells nicer if you use a teflon frying pan)

1. Take the cooked croquettes and with the potatoes that we stewed in a pan
2. Add some green lettuce and tomatoes as a garnish
3. Take just a little from the lettuce
4. Pour the dressing on
5. Ready to serve

1. Cut the tofu into some pieces
2. Put them in the mixer
3. Add a little oil
4. Add a litte turmeric powder to give it color (you can use fresh carrot juice too)
5. Put in the salt
6. If you don’t have summer savory you may put oregano, use basil, all kinds of green herbs,
   It does not matter which ones
7. Put a little black pepper
8. Put water during the blending process
9. Blend the tofu to get a similar mixture as an egg omelet (we use It as an egg substitute)

1. Chop the bell peppers and the onions to soften them a little
2. Chop the tomato
3. Put these mixed vegetables in the pan
4. Add the tomato
5. Add the mixture
6. Ready to serve

For all ingredients, please use organic versions if available

Soy Mince and Aubergine Curry
8 ounces soy mince
2 ripe medium-sized
tomatoes, puréed
2 small or 1 medium size aubergine (eggplant)
4 cloves
2–3 cinnamon sticks
4–5 cardamom pods
½ teaspoon ground fresh ginger
¼ teaspoon turmeric
2 pinches red chili powder
¼ teaspoon salt
¼ teaspoon cumin and coriander powder
¼ teaspoon garam masala
1 tablespoon chopped coriander
2 tablespoons sunflower oil

Fragrant Vegetable Rice

1½ cups basmati rice
½ teaspoon salt
3 cardamom pods
4 cloves
1–2 sticks cinnamon
2 tablespoons oil
¼ teaspoon turmeric
¾ cup mixed vegetables, cubed

1. Put some oil into the pan, add the dry ingredients which are the cinnamon sticks, some cloves and a few of cardamom pods.
2. Meanwhile cut the aubergine into half an inch cubes.
3. Add in the puréed tomatoes into the pan.
4. Add some ground ginger, ground green chili, and red chili powder, turmeric, cumin, coriander powder, and salt.
5. After a few minutes, add in the cubed aubergine.
6. Mix them well and let it simmer for a while.
7. Turn the heat down so the sauce doesn’t get burnt.
8. If a nice red color appeared, add in a few coriander leaves which are already cut up.
9. As soon as the aubergine is slightly soft, then add in the soy mince.
10. Mix it well and let it simmer for about 10-15 minutes before adding some water to make the gravy.
11. After 10-15 minutes, add in a mugful of hot water.
12. Let it simmer for another 15 minutes.
13. By then the gravy will be ready.
14. To prepare the fragrant vegetable rice, heat up 2 tablespoon of oil.
15. Add in 3-4 cloves, half a stick of cinnamon, and the mixed vegetable.
16. Reduce the heat and let it simmer for a while.
17. Add in a little bit of turmeric and salt.
18. Add some boiled water to the mixture for about approximately an inch before the level of the rice mixture.
19. Stir well and let it simmer for around 20 minutes.
20. Once the mixture reaches a boil, turn the heat down.
21. Meanwhile, check if the curry is ready by just feeling the aubergine. Just press it and if it is soft and dissolves into the curry.
22. Sprinkle a little bit of coriander.
23. The dish is ready to be served.
24. To check whether the rice is cooked, just take one grain of rice and press it between the two fingers and if it’s soft, then it is ready.
25. Serve it with the curry.

1. Put in the vegan margarine
2. Put in the caster sugar
3. Mix it for a while
4. After it is evenly mixed, put the flour and the cornstarch in
5. Mix it again, until everything is evenly mixed

1. Prepare the baking pan
2. Using your hand make little balls
3. Make balls until all the dough is used up
4. Press the balls with the fork (do it slowly)
5. Put on some garnish, which are star-shaped sprinkles
6. Put them into the oven
7. Bake at a temperature of 170 degrees celsius for 45 minutes

1. Take caster sugar
2. Cut the lime, throw the seeds away
3. Swueeze the lime into the caster sugar
4. We will use the lime juice as needed until the sugar thickens
5. Stir it until it has thickened enough

1. Take the cookies out slowly from the oven
2. Wait until they cool down
3. After they are cooled, take one of the cookies
4. Add a little filling in the middle
5. Then put it together like a sandwich
6. Take another one, add a little bit, put it together again
7. Do this one by one to all of the cookies
8. Ready to serve

1. Previously, soak the chana (chickpeas) overnight.
2. The next morning, drained wash the chana, add some salt and put it on fire to boil for about 45 minutes.
3. Cook the chana until they become tender. Meanwhile, grind the garlic, ginger and dried chilies. Add some water so that they become like paste.
4. When the chana become tender, strain the water and keep the chana in one bowl and keep the water in another bowl. Keep the fire on and let the water boil again.
5. Add in the tomatoes into the water, let it cook for about 5 minutes.
6. Add in the potatoes and let it cook for about 10 minutes.
7. Meanwhile, take half a kilogram of basmati rice.
8. Wash the rice thoroughly with water.
9. Put the rice in the rice cooker.
10. Add water and 1 teaspoon of salt. Switch on the cooker.
11. Add in the cut green coriander into the curry pot and let it cook for 10 minutes, and then turn off the fire.
12. For savory rice, heat up 4 teaspoons of oil in a pan.
13. Add in the 1 tablespoon of cumin seeds, 6-8 cardamons and sauté for 2 minutes.
14. Add in the onion and sauté until golden brown.
15. Add in the chili paste previously grind.
16. Add a little water.
17. Add half a teaspoon of turmeric and 1 tablespoon of curry powder.
18. Add in a small teaspoon of salt.
19. Sauté it well until the oil comes to the surface. This will take approximately of half an hour.
20. Add in the chana and let it cook for 10 minutes. Stir well.
21. Add in the water from the soaked chana, let it boil, and then add the tomatoes.
22. Sauté the mixture until golden brown and becomes a paste.
23. Add in the paste into the cooked rice. Mix it well and close the cooker.
24. The rice is ready to be served.

1. Soak the tvp in some lukewarm water for about 10–15 minutes until it’s tender
2. Take ginger, peeled and chopped
3. Mix your cornstarch by adding a tablespoon of the cornstarch in the water
4. To prepare the gailan, first wash. Then, the big stems at the bottom of each gailan should be peeled before stir frying, then cut diagonally

1. Turn on the water to bring it to a boil
2. Add a teaspoon of the sea salt
3. To keep our vegetable really bright green. Just add all of the gailan all at once
4. Give it a good stir
5. When the leaves start to turn into a bright green drain it

1. Add 2 tablespoons of the organic soy sauce
2. Add 2 tablespoons of the vegetarian mushroom sauce
3. Mix that with the cornstarch paste

1. Add 2 tablespoons of olive oil to the stove
2. When it’s good and hot, we’re going to start add the ginger
3. Add the brown tvp
4. Adding just half of the sauce
5. Add the gailan
6. Add the rest of the sauce
7. Give it a good stir
8. Finish

1. Cook the samp and beans since it takes awhile, about 1–2 hours
2. Add the potatoes
3. Add a bit of soy sauce
4. Add a bit of pepper
5. Add salt
6. Close the pot a few more minutes

1. Add a bit of sunflower oil
2. Add the vegan sausage
3. Cook about 8–10 minutes
4. Switch the stove of
5. Take the fried vegan sausage to the plate
6. Warm up the gravy
7. Reduce the heat
8. Add a bit of water
   

1. After the samp is ready take the samp to the plate
2. Put the gravy to the plate
3. Ready to serve
   

1. Preheat a frying pan, add in a tablespoon of canola oil. Spread that around. Use medium heat.
2. Remove the package of the Soyrizo and put them on the pan, and let them brown.
3. Saute ½ of diced onion with 2 tablespoon of canola oil until they are translucent. Stir that around, add a pinch of salt and a pinch of black pepper.
4. Add in the diced celery, let it soften up. This may takes about 3-4 minutes.
5. Add in the green bell pepper, the red bell pepper.
6. Add in the black beans, the pinto beans, and the chili beans.
7. Add in 1 can of diced tomatoes, 1 small can of tomato sauce.
8. Add in 1 can of chopped green chilies and 1 can of tomato paste.
9. Add in 2 cups of vegetable broth, and stir them around.
10. Add in a teaspoon of salt, a teaspoon of black pepper, and 2 teaspoon of turbinado sugar.
11. Add in 1 teaspoon of cayenne pepper, 1 teaspoon of paprika, 1 teaspoon of dried basil leaves, 1 teaspoon of ground cumin, 2 teaspoon of oregano leaves and 2 tablespoon of chili powder.
12. Add in the Soyrizo.
13. Stir around and let them cook for at least 40 minutes on low heat.
14. Stir it for every 5 minutes.
15. Once the mixture gets the right consistency, which is kind of thicker, then the chili con amor is ready to be served.
16. This chili can be served with some French fries, some chips, and also some vegan hot dogs.
17. Just pour the chili right on top of all that.
18. Add some minced onions or some shredded vegan cheese on top of it (optional).