Beyond

Tof u

Berkeley Buddhist Monaster y Community Cookbook

Beyond Tofu Copyright @ 2009 Forward copyright @2009 by? Photographs copyright @2009 by Sandy Chiang & Sher? Published by:

All rights reserved. ISBN: Designed by:

Preface
Its an axiom around the monastery that the best way to introduce vegan eating to somebody is not to try to convince them, but simply put a bite of delicious food on their plate. It matters less what you say: that no creature died to feed them for that meal, or that todays lunch was completely plant-based and not meat-based, thus it was low on the food chain, or that the animals they didnt eat are so grateful so everybody that everybody gets a blessing at the table today. The first issue is the food should taste good. These recipes all fill the bill. If you introduce these dishes skillfully you might hear the response that my step-father, a dedicated steak-eater always gave after sharing a meal in the monastery: If I could eat like this every day, I wouldnt miss meat. My mother, a vegetarian who broiled many a steak for her husband, would always roll her eyes and smile sweetly. Between these covers you will more than delicious recipes, you will find the front lines of Buddhisms introduction to the West. Although there are only a few meditation instructions or encouragement to chant the Buddhas name here, our vegan recipes carry the seeds of great compassion; what we put in our mouths reveals our connection with the universe and with living beings. As organic as it sounds, we make our most intimate connection with the environment every day with our tongues at meal time. We embody the earth, the oceans, the sky and the sunlight with every bite. Refusing to eat high on the food chain, and instead satisfying our nutritional needs with living plants instead of dead flesh immediately engages us, in a harmless and a wholesome way, with every creature on the planet. The Berkeley Buddhist Monastery shows the international, global, face of the Dharma in the 21st century West. At lunch we always need three languages: English, Vietnamese and Chinese, sometimes Cantonese. One look at our food counter and you see our ethnic makeup: rice, bread, potatoes, pasta; sushi, pho and spaghetti. Bitter melon, okra, butternut squash and bok choy.

Practicing the Dharma in California means that we have abundant fresh vegetables from the farmers market or the Berkeley Bowl all year round, but these recipes work equally well where you live; the only requirement is that you determine to satisfy your nutrition requirements in a harmless way, so that your life becomes a blessing to the earth and all its beings. This short cookbook represents the love and care of many hands and hearts; cooks, donors, photographers, artists, taste-testers, and many generations of daughters. Their mothers, grandmothers, great-grandmothers and great-great grandmothers, each took the time to show their daughters how to share the blessings and eat simply so that all might flourish. We now pass on with loving kindness the wisdom of all those generations of caring hands. So when you prepare and serve one of these recipes you are saying a prayer to the earth. My gratitude, in order, goes to the Buddha, to my teacher in religion, the late Ven. Master Hsuan Hua, who said, Meat eaters get an immediate benefit in in this world: juicy pungent flavor. But they take a real loss in the next life, when the karma of killing comes home and they have to experience the suffering they caused others. Plant eaters take a loss in flavor at the moment, but plants come to taste really good before long. In the future, vegans experience long term bliss and comfort. Gratitude to the planet, to my parents, and to the moms, dads, volunteers and aunties of the Berkeley Monastery community, who day after day, week after week, work to put delicious, cruelty-free food on the monastery food counter, so that the Sangha can continue to cultivate and to thrive. May all be fed, May all things flourish May all awaken Bodhi Svaha!

something fun; appetizers

Table of Contents

something in between; hors doeuvre

Grilled Kabobs 21 Grilled Asparagus Rolls 30 Baked Samosas 2 Spring Rolls 21 Smoked Pumpkin Tortellini 32 Sundried Tomato Tempeh in Fillo Cup 24 Kale in Ginger Sauce 28 Vietnamese Curr y 34

Natto Belgium Endives 8 Artichoke Spread 10 Sunshine Spread 12 Guacamole Bliss & Fiesta Salsa 14 Pesto Sauce 38 Golden Trumpet Mushrooms 16 Oyster Mushroom Delight 20 Lemon Grass Tofu 22 Spicy Mustard Gyozas 36 Spinach Ball 26 Hawaiian Popcorns 40

something comforting; main dishes

Mashed Potato with Mushroom Gravy 52 Stuffing 54 Kabocha Gnocchi 60 Stuffed Jumbo Shells 70 Shimeji Mushroom Penne 70 Spicy Mushroom Wontons 68 Curr y Wild Rice 56 Seaweed Pinenut Rice 66 Umeboshi Rice Balls 64 Avocado Maki 66 Vietnamese Sandwich 50

something green; salad

Watercress Salad 42 Spinach Salad 44 Romaine Salad 46 Spring Salad 48 Arugula Salad 50 Mache Rosettes Salad 52 Mango Salad 54 Vietnamese Cabbage Salad 56 Potato Salad 58

something sweet; dessert something slurppy; soup & noodles

Turkish Red Lentil Soup 44 Hot and Sour Soup 45 Pho 36 Bun Rieu 38 Vietnamese Cold Noodle 54 Japanese Green Tea Soba 48 Korean Sesame Noodles 46 Roasted Poblano Angel Hair Pasta 50 King Oyster Mushroom Linguini 52 Strawberr y White Cake 72 Chocolate Hazelnut Cake 74 Chocolate Mint Cake 76 Chocolate Peanut Butter Cookies 78 Chocolate Pecan Cookies 82 Russian Orange Tea Cookies 84 Bananna Bread 31 Apple Puffs 80 Simply Waff les 86

something fun

Natto Belgium Endive

cup tsp tsp tsp 1 1 tbsp 2 tbsp 2 cups natto mustard or wasabi nutritional yeast roasted seaweed powder endive Vegenaise amaranth water dash of soy sauce dash of ajipon

Mix wasabi and Vegenaise and set aside.

before ser ving.

Boil the amaranth

for about 7 to 10 minutes, then drain. Mix ever ything together and then place on endive leaf toped with a drop of Vegenaise

Ar tichoke Spread
1 cup
1 3

minced ar tichoke minced fresh dill minced capers Vegenaise dash of sea salt dash of cracked black pepper splash fresh lemon juice dash of freshly grated lemon zest

cup cup

1 tsp
1 4

Mix all ingredients together.

Sunshine Spread
1 cup
1 4

minced ready to eat sundried tomato mince fresh Italian sweet basil vegetable oil dash of sea salt dash of cracked black pepper

cup

2 tbsp

Mix all the ingredients together. Can be ser ved on baguette,

sandwitch, bruschett, and crackers. Yield: 1 cup

Guacamole Bliss
3
1 1 2 2

large Hass advocado, cubed cup cup

1

diced tomato minced cilantro fresh lime juice sea salt black pepper

2 tbsp 1
1 2 2

tsp

tsp

Fiesta Salsa
2 cups 1 1 2 cups 1 1 2 cups
1 1 1 2 2 2

diced mangos diced pineapples diced tomatos minced cilantro sea salt lime juice

cup tsp tbsp

Mix all ingredients together.

Yields: 5 cups each

Pe s t o S a u c e
1 cup
1 3

raw pine nut pre-roasted salted cashew fresh sweet Italian basil leaves fresh oregano leaves oil or water dash of sea salt dash of cracked black pepper

cup

1 cup 2 tbsp
1 3

cup

Toast pinenuts on a pan over medium low heat, 6-10 minutes

until aroma fills the air, be careful not burn the pinenuts to avoid bitter flavor, set aside to cool. Put all the mixture in a blender and blend till desired consistency. Yields: 2 cups

G o l d e n Tr u m p e t M u s h r o o m
2 cups 1 cup 1 tbsp trumpet mushroom, cubed sweet potato flour five spice powder dash of salt dash of white pepper 2 cups oil

Crispy Oyster Mushroom

12
1 1 1 2 3 2

king oyster mushroom sweet rice flour seaweed powder salt dash of white pepper

cup cup tsp

Mix first 5 ingredients together and then coat mushrooms with

it. Heat oil in small pot in medium high heat untii oil is hot and fr y until golden brown.

L e m o n G r a s s To f u
1 brick
1 2

firm or medium firm tofu frozen minced lemon grass mushroom powder sea salt crushed black pepper oil

cup

1 tsp 1 tsp
1 1 2 2

tsp cup

Cut tofu into 2 inch by 1/2 inch slices or 8 equal slices.

Combines mushroom powder, black pepper, and salt in small bowl. Litely sprinkle each sides of tofu with above mixture evenly. Let tofu sit for few hours prior to cooking or overnight in refrigerator. Heat oil in pan and fr y tofu until both sides are golden brown. Saute lemom grass in sauce pan in low medium heat with 2 tsp of oil for 3-4 minutes. Then add a dash of salt and mushroom powder to season. Sprinkle lemom grass on top of tofu to ser ve.

Spicy Mustard Gyoza

1 cup 2 tbsp 2 tbsp
1 4

leafy mustard leaves, minced fresh mushroom, minced carrots, minced black vinegar soy sauce paste water packet of gyoza sheets dash of sesame oil dash of salt dash of white pepper dash of chili oil or sauce dash of oil

tsp cup

1 tsp
1 4

Saute mustard leaves, mushroom, and carrots with salt and white pepper
for 2 minutes and set aside to cool. When cool, add a splash of sesame oil and mix well. Wet the edges of gyoza sheet with water. Place
1 2

tsp of

filling onto a gyoza sheet, fold and seal. Heat the pan with a dash of oil in medium high heat, place the gyoza on the pan to crisp for 15 seconds or until slight golden brown then add water and cover the pan with a lid for 4 minutes or until all the water has evaporated. For the sauce, mix the rest of the ingredients together.

Spinach Ball
2 3 tbsp 1 1 2 tsp 1 1 2 tbsp 1 1 2 tsp 1 tbsp bundles spinch soy sauce sugar sesame oil apple cider vinegar white toasted sesame seeds

For the dressing, combine soy sauce, sugar, sesame oil,

vinegar, and set aside. Add spinach in boiling water for 30 seconds and then rinse in cold water. Squeeze spinch to remove as much water as possible, then toss with dressing. Sprinkle with sesame seeds when ready to ser ve.

H a w a i i a n Po p c o r n
1 2

cup cup cup tbsp

popcorn kernel oil or margarin rice crackers roated cashew nutritional yeast roasted seaweed powder dash of salt dash of sugar

1 tbsp
1 1 2 2

2 tbsp 1
1 2

Pop the popcorn and then drizzle with oil and then incorporate
all the ingredients together. Yields: 3 quarts

something green

Wa t e r c r e s s S a l a d
3 cup
1 2

watercress soy sauce toasted sesame sticks slices of gala apple cherry tomatos dash of oil dash of apple cider vinegar dash of salt dash of sugar dash of cracked pepper

tsp

2 tbsp 4 4

For the dressing: mix soy sauce, vinegar, oil, salt sugar, pepper
together. Combine rest of the ingredients and toss with dressing.

Spinach Salad
6 5 8 3 cup 1 tbsp 1 tsp 1 tsp 1 tsp raspberries slices mandarin orange mint leaves fresh baby spinch leaves sliced almonds Vegenaise fresh squeezed orange juice rasberry sauce

For the dressing: mix Vegenaise, orange juice, and rasberry

sauce. Mix all the ingredients together.

Romaine Salad
1 tsp 1 tbsp 3 cup 4 slices 4 slices 4 slices 8 spicy mustard Vegenaise baby romaine lettuce of bell pepper of asparagus of tomato roasted pistachios dash of sugar

For the dressing: mix mustard, vegenaise, and sugar.

the ingredients together.

Mix all

Spring Salad
6
1 1 2 2

capers minced tsp tsp tomato paste relish Vegenaise spring mix salad greens of tomato of cucumber alfalfa sprouts corn nuts pinch of Italian parsley minced dash of apple cider vinegar dash of fresh lemon juice dash of cracked pepper

1 tbsp 3 cup 4 slices 5 slices

1 4

cup

1 tbsp

For the dressing mix capers, tomato paste,

all the ingredients.

apple cider vinegar,

lemon juice, relish, parsley, cracked pepper and vegenaise. Mix

Arugula Salad
3 cups 6 6 1 tbsp
1 2

baby arugula macademia nut slices of Bosc pear pineapple juice mustard miso Vegenaise dash of sugar dash of salt dash of pepper

tsp tsp

1 4

1 tsp

For the dressing: mix mustard, pineapple juice, miso, sugar

vegenasie, salt, and pepper. Then mix all the ingredients together

Mache Rosettes Salad

2 cups 1 tbsp 1 1 8 2 5 mache Rosettes balsalmic vinegar dried fig fresh fig sliced cinnamon candied almonds tbsp water roasted hazelnut dash of oil

For the dressing; mince dried fig. In a pan, boil the fig in water
till soft then add balsalmic vinegar and set aside to cool. Mix all the ingredients.

Mango Salad
2 cups 1 cup
1 2

green mango, jullianed jullianed carrots minced mint leaves crushed roasted peanuts sliced grilled tofu (optional)

cup cup

1 cup
1 2

For the dressing mix......... and set aside. Then toss remaining ingredients together. Salad Dressing/Sauce 1 can (8 oz)coconut flavored soda 1 tbsp 1 tsp 1 tbsp 1 tbsp of fresh lemon juice or vinegar salt sugar to taste Soy sauce Fresh diced chili or chili paste to taste

Vietnamese Cabbage Salad

2 cups
1 1 2 2

shredded green cabbage shredded purple cabbage toasted julienne firm tofu fresh button mushroom julienne carrots julienne crushed toasted peanuts fresh herbs julienne: Thai basil, mint, cilantro

cup cup cup cup cup cup

1 4 1 4 1 4 1 2

Dressing:
1 4

cups

fresh lime juice oil sugar to taste soy sauce to taste

2 tsp

Mix everything together.

Po t a t o S a l a d
5 cups 1 cup 1 tbsp 1 tbsp 1 tbsp 1 tbsp 1 tbsp
1 4 1 4

cubed boiled potato Vegenaise capers diced olives nutritional yeast coarse mustard relish minced fresh dill diced celer y

cup cup

Toss all the ingredients together.

something slurpy

Tu r k i s h L e n t i l S o u p
2 cups 7 cups 1 tsp 2 1 cup 1 cup 1 tbsp 1 tsp 1 1 cup 1 tbsp red lentils water fresh chilli bay leaves eggplant diced cilantro minced nutritional yeast flakes sweet paprika powder whole lemon quar tered celery minced including leaves combination of whole spices: mehti, coriander, yellow and black mustard seeds, caraway seed, cumin, nutmeg, fenugreek, clove Put water in a pan and add bay leaves, thyme, and lentil first. In the blender put tomato, chilli, spices, and fig to blend till smooth. When the lentil boils add the puree into the pot along with mushrooms, celer y, eggplant. When the soup boils the second time add salt,paprika, nutritional yeast flakes. Put the cilantro in the pot before ser ving and ser ve the soup with a wedge of lemon. 1 tbsp 2 cups 1 tsp 1 cup
1 4

thyme tomato sea salt fresh fig peeled mushroom minced

cup

Hot and sour Soup

1/2 cup 1 cup 1/4 cup 1/4 cup 1/2 cup 1/2 tsp 7 cups dried shitake mushroom julienned Napa cabage julienned carrots, julienned dried ready to ser ve seaweed silken tofu julienned apple cider vinegar water 1/2 tsp 2 tsp 1 tbsp 1/4 cup 2 tbsp black vinegar corn starch soy sauce cilantro water dash of white pepper dash of saseme oil dash of salt

Rinse dr ied mushroom then put into a pan of water. Leave in water till soft, when sof t pull the mushroom out to slice and use the water as a base for the soup along with Napa cabbage, car rots, and seaweed. When boiled to soft add tofu, soy sauce, white pepper, and vinegar. Mix corn starch with water until smooth and add into the soup while stirring the boiling soup to prevent lumping and add cilantro before ser ving. Ser ves: 4

Pho no success in reproducting this recipe- remove?

To assemble, put noodle in bowl, spring with mince cilantro then layer the ate measurement, a little over rest of the incredients on top. Then pour in hot broth and servie quickly. Mix in the amount of fresh herbs, bean sprout and squeeze lime juice to your liking into the bowl prior to eating. Put the 3 items below in a plate on the side to serve. 3 cup fresh bean sprout 1 cup of cilantro, Thai basil, mint leaf 6 quartered fresh lime

base, you can add any other

about 45 minutes at 375 dethe soup and turn off stove, nd leave soup on the counter boil, then add Pho spices bag hen remove Pho spice bag and itself) then add salt and sugsliced/julianne? 2 tsp of cook-

nger for about 4 minutes, set ice bag to a boil in large pot

Bun Rieu
tomato paste tomato salt white pepper tamarind water apple or apple juice apple pear tofu lime shisho cilantro mint lettuce

Couple of ways to cook tamarind, easies is to buy tamarind paste and put into soup, other is use wet seedless tamarind; soak in boiled hot water for several hours then smash with spoon to loosen, then use a tight strainer to drain pulpt and add the liquid to the soup. If in a rush, boil tamarind until it comes to a boil, use a fork to loosen tamarind, then drain. Give the sourness of the soup; can be very sour.

Soup: Fry half of fresh tomatoes with tomato paste with a pinch of salt In a different pot, boil water for soup. Add apples and pears and apple juice into soup. Add tamarind paste and sugar to taste. Add the rest of fresh tomatoes together with fried tomato paste into soup. Add tofu Condiments: Prepare fresh cilantro, shisho, mint and lettuce

Vietnamese Cold Noodle

shredded carrots shredded cucumber fried tofu, cut into strips pickled radish or dikon bean sprout minced cilantro (with oil and cooked in microwave for a few minutes until is cooked, or sauted lightly until cooked in pan) shredded fresh mint leaves, shisho toasted, crushed peanuts

Salad Dressing/Sauce 1 can 8 oz coconut flavored soda 1 tbsp of fresh lemon juice or vinegar 1 tsp Salt and 1 tbsp sugar to taste 1 tbsp Soy sauce Fresh diced chili or chili paste to taste

J a p a n e s e G r e e n Te a S o b a
1 1/2 tsp 1/2 tsp bundle of soba noodles ground daikon ground fresh ginger

2 tbsp cup strips of shiso leaves 2 tbsp cup strips of roasted nori 1/8 cup 1 tbsp 1/4 tsp 1/2 cup 4 cups daikon sprouts ajipon yuzu chili paste splash of japanese red chili powder water water

Boil the soba for 3 to 4 minutes or till soft, drain and rinse with
cold water, set aside. For the dipping sauce, mix ajipon, 1/2 cup water, yuzu chili paste, chili powder and set aside. Plate the rest of the ingredients before ser ving.

Korean Sesame Noodles

1 1 tsp 1/3 cup 1/8 cup 1/2 cup 1 tsp 1 tsp 1 tbsp 1/4 tsp bundle dried udon noodle minced cliantro julinned tofu blanched Chinese celer y blanched bean sprouts sesame oil spicy stone ground mustard soy sauce paste apple cider vinegar

Boil the noodles for about 4 minutes or til soft, rinse in cold
water, drain and set aside. For the sauce, mix sesame oil, mustard, soy sauce paste, vinegar and set aside. Plate the rest of the ingredients when ready to ser ve.

R o a s t e d Po b l a n o A n g e l H a i r Pa s t a
2 cups 1 3 cups 1 tbsp cooked angel hair pasta roasted skinned poblano chili red vine tomato minced cilantro dash of salt dash of cracked pepper

Boil whole tomato for 1 minute until skin cracks.

Remove from

water and skin the tomato. Put tomato in pan on high heat, cook tomato for 4 minutes until desolve. Blend poblano chili till smooth, add into the sauce. Toss the rest of the ingredients together.

King Oyster Mushroom Linguini

2 cups 1 cup 1/8 cup cooked linguini sliced king oyster mushroom minced Italian parsley dash of salt dash of cracked pepper dash of olive oil

Saute the mushroom in medium high heat with oil, salt,

pepper, and then set aside. Saute parsley in oil, salt, pepper for 30 seconds in medium high heat, turn off heat then add linguini and stir well. Toss the mushroom along with any mushroom juice together.

something Between in

Grilled Kabob
12 12 12 12 12 12 1 tbsp 2 tbsp 2 tbsp cher r y tomatos sweet mini peppers zucchini cubes, 1/4 inch brown or button mushrooms firm fr ied tofu cubes 1/2 inch smoked Gluten or veggie meat cubes 1/2 inch black sesame seeds soy sauce paste Taiwanese BBQ Saute paste

S liced zucchini, cube tofu, cubed gluten. Mix black sesame seeds, soy
sauce paste and saute paste together. Premar inate tofu in the fr idge for 3 hours before gr illing. Str ing all the ingredients together and brush with sauce mixture. Set the oven to Boil (about 500 degree) then remove af ter 3-6 minutes. Ser ves 4

Grilled Asparagus Rolls

Grilled Asparagus Roll 10 1 i n c h g r i l l e d a s p a r a g u s s t i c k s 10 g r i l l e d I t a l i a n e g g p l a n t s t r i p s a t 1 / 4 i n c h t h i c k 10 g r i l l e d z u c c i n i s t r i p s a t 1 / 4 i n c h t h i c k 10 g r i l l e d b e l l p e p p e r s t r i p s a t 1 i n c h w i d e 1tsp olive oil 1tsp balsamic vinegar pinch lemon zest pinch coarse salt pinch cracked pepper Grill all the veget ables for 3-5 minutes. Layer the veget ables, bell pepper on the bottom. Place the asparagus in one end of the strip then roll to the end of the edge. Mix oil and lemon zest and drizzle with vinegar w h e n r e a d y t o s e r v e a l o n g w i t h s a l t a n d p e p p e r.

Baked Samosas
Baked Samosa 2C boiled potato 1/4C cooked peas 1/4C chopped fresh It alian parsley or cilantro or celer y leaves 1 curr y paste cube 1tbsp of dried spices: black must ard, corriander seeds, carraway seeds, cumin seeds, ground nutmeg 2tbsp oil 3/4C water or veget able stock 1 box of Fillo Sheets 1/4C oil or veget able butter In medium high heat toast the dried spices in oil for 1 minutes then turn t h e h e a t t o l o w f o r 6 m i n u t e s . Tu r n t h e h e a t u p t o m e d i u m , a d d c u r r y c u b e a n d s t i r u n t i l d i s s o l v e s . Tu r n t h e h e a t u p t o h i g h a d d f r e s h c e l e r y l e a v e s , stir for 1 minute and add pot ato and peas, stir until pot ato is well coated a n d r e m o v e f r o m h e a t t o c o o l . Tr i m f i l l o s h e e t s i n t o 2 1 / 2 i n c h s t r i p s , layer 5 strips of fillo sheets together coating bottom two layers with oil or b u t t e r. P l a c e 1 t b s p o f c u r r y p o t a t o f i l l i n g o n o n e e n d o f t h e s t r i p , f o l d

Spring Rolls

S m o k e d P u m p k i n To r t e l l i n i
S m o k e d P u m p k i n To r t i l l i n i 12 p o t s t i c k e r w r a p p e r 1/2C kabocha squash cubed 1/4C smoked setan finely minced pinch ground nutmeg pinch salt pinch pepper 1tsp oil 1 / 2 t s p f r e s h h e r b : t hy m e , o r e g a n o H o w m u c h ? 1tbsp fresh terragon herb 3tbsp olive oil Blend olive oil with fresh terragon herb, salt, and pepper until smooth a n d c r e a m y. I n h i g h h e a t s a u t e s q u a s h i n o i l w i t h f r e s h h e r b , s a l t , p e p p e r, n u t m e g f o r 3 m i n u t e s , t u r n h e a t t o m e d i u m c o v e r u n t i l s o f t , a d d s m o k e d s e t a n t u r n o f f h e a t . We t e d g e s o f w r a p p e r w i t h w a t e r p l a c e 1 / 4 t s p f i l l i n g i n t h e c e n t e r, s e a l e d e g e s , r o l l t h e f l a t e d g e t o w a r d s t h e r o u n d e d g e , p i n c h t h e t w o o p p o s i t e c o r n e r s t o g e t h e r. D r o p t o r t i l l i n i i n

S u n d r i e d To m a t o Te m p e h i n F i l l o C u p

Kale in Ginger Sauce

Kale in Ginger Sauce 4C chopped steamed kale 1/4C ground fresh ginger 1tsp toasted sesame oil pinch salt pinch white pepper powder 1tsp oil 1C fresh mushroom 1C mushroom patties 2tsp soy sauce paste To s s m u s h r o o m p a t t i e s i n o i l , s a l t , p e p p e r, g i n g e r, s e t a s i d e f o r 3 0 m i n u t e s then saute in high heat for 2 minutes or until ginger is golden brown, set aside. Saute mushroom in high heat for 2 minutes turn of f heat and add soy sauce paste. Layer k ale on the the plate drizzle sesame oil, then layer mushroom, then layer ginger mushroom patties.

Vietnamese
3 cups 2 tbsp 2-3 tbsp 1 cup 1 tbsp 1 tbsp 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/4 cup 1/2 cup 1/4 cup 1 stick 1/4 cup water medium hot curr y powder oil coconut milk frozen minced lemongrass ginger, jullienne or match stick cut kabocha squash, peeled cubed taro, peeled cubed sweet potatoes skinned and cubed potatoes skinned and cubed carrots skinned and cubed firm tofu cubed gluten, setan, tvp of fresh lemon grass lightly smashed; fold in half and tie with string fresh basil leaf loosely packed sugar to taste salt to taste Ser ving?

tly to prevent burning.

ok for a minute. Next and bring to a boil,

o carmarlize or turn

es are soft in medium

en add the coconut

something comforting

M a s h e d Po t a t o w i t h M u s h r o o m G r a v y
4 cup 1tbsp 1 1/2tsp 1tbsp 1 1/2tsp 1 1/2tsp 3cup 5 cup 1tsp chopped fresh Shimeji and or Shitake mushroom nutritional yeast soy sauce fresh minced herb: thyme, Italian parsley, oregano veg butter toasted flour vegetable stock mashed potato oil pinch salt pinch cracked pepper pinch of mushroom powder Saute mushroom with fresh herb, salt, and pepper for 2 minutes in high heat and set aside. In medium high heat melt butter and add in toasted flour, quickly stir until become thick paste, then add the stock and stir until smooth without lumps, then add all the ingredients.

Stuffing
Stuffing 4C cubed hard old rustic bread 4C thinly sliced fennel 1/4C oil 1tsp salt 1tsp cracked pepper 1C smoked setan 2C veget able stock 1 / 4 C f r e s h m i n c e d h e r b : o r e g a n o , t hy m e , s a g e , s a v o y, r o s e m a r y To s s f e n n e l i n o i l a n d b a k e a t 37 5 d e g r e e f o r 10 m i n u t e s o n b a k i n g s h e e t u n t i l c a r a m e l i z e d . To s s t h e b r e a d i n o i l a n d h e r b s , b a k e a t 37 5 d e g r e e f o r 7 minutes until golden brown on baking sheet. In a baking pan soak the toasted bread in stock , salt and pepper until sof t, may t ake up to 30 minutes. M i x a l l t h e i n g r e d i e n t s t o g e t h e r a n d b a k e f o r 2 0 m i n u t e s 37 5 d e g r e e u n t i l t o p crust is golden brown.

Kabocha Gnocchi
2 cups 3 cups 1 cup 1.5 cups gnocchi water chopped kabocha squash water dash of salt dash of cracked black pepper dash of oil

Boil gnocchi in 3 cup water until all floated to top and then set aside. Or cook gnocchi according to package direction. For the sauce saute the kabocha until the sweet aroma rises 2 minutes then add water, salt, cracked pepper, and cover with lid for 15 minutes or until soft. Stir and mash or put in blender until smooth. Pour on top of gnochhi to ser ve.

Stuf fed Jumbo Shells

Stuf fed Jumbo Shells 10 c o o k e d j u m b o p a s t a s h e l l s 3C minched mushroom 1C minced T VP/setan 1C firm mashed drained tofu 1/2C cooked drained minced chard 1 / 4 C f r e s h h e r b s : r o s e m a r y, s a v o y, o r e g a n o , s w e e t I t a l i a n b a s i l , t hy m e , I t a l i a n p a r s ley 1tsp cracked pepper 3tbsp oil 1tsp salt 2tsp oil 5 red rip tomato sugar and salt to taste 1/2C toasted crispy golden bread crumbs For the tomato sauce, boil whole uncut tomato in water for 1 minute until skin rips, remove from pot, drain water and skin the tomato. Cook tomato in high heat w i t h a d a s h o f o i l a n d w a t e r f o r 7 - 10 m i n u t e s u n t i l d i s o l v e s i n t o s a u c e , a d d s u g a r

S h i m e j i M u s h r o o m Pe n n e
2 cups cooked penne 1/8 cup minced cherr y tomato 1/8 cup minced Italian Parsley 2 cups shimeji mushroom 1tbsp nutritional yeast 2 sheets of vegan smoked provolone cheese dash red pepper flakes dash of salt dash of cracked pepper dash of oil 1/3 cup water Saute mushroom with oil and salt till tender in medium high heat for 2 minutes and set aside. Saute parsley with oil in medium high heat for 30 seconds and then stir in the pasta, add salt and pepper then set aside. For the sauce, saute tomato till soft and add water, vegan cheese, nutritional yeast, red pepper and stir until a creamy consistency then add mushroom and pasta.

S p i c y M u s h r o o m Wo n t o n s
S p i c y M u s h r o o m Wo n t o n s 3/4C thinly chopped King Oyster or Shemiji mushroom pinch salt pinch white pepper powder 10 w a n t o n s h e e t 1/2tsp seasoned sushi vinegar 1/2tsp seasoned MaLa Sichuan chilli sauce or paste 1tbsp soy sauce paste F o r t h e s a u c e , m i x v i n e g a r, c h i l l i , a n d s o y s a u c e p a s t e a n d s e t a s i d e . To s s m u s h r o o m , s a l t , w h i t e p e p p e r t o g e t h e r. We t t h e e d g e s o f w a t o n w r a p p e r, p l a c e 1 t s p o f m u s h r o o m o n t h e c e n t e r, f o l d i n h a l f a n d s e a l t h e e d g e s , p i n c h o p p o s i t e c o r n e r s t o g e t h e r. D r o p w a n t o n s i n b o i l i n g w a t e r a n d b o i l f o r 3 m i n utes until all puf fed and f loating to the top.

Curr y Wild Rice

3 cup 1/2 cup 1/2 cup 1/2 cup 2 tbsp 2 tsp cooked rice raison or dried cranberr y walnuts chopped toasted firm tofu cubed oil curry powder dash of salt Toast curry powder in medium heat oil with salt until curr y aroma fills the air. Add the rest of the ingredients.

Seaweed Pinenut Rice

6 pieces 2 cups 1 tbsp 1 tbsp 1 tsp of buttercup lettuce combination of cooked rice, red and black quinoa, millet raw pinenut roasted seaweed powder toasted sesame seeds dash of oil dash of salt dash of cracked pepper

Heat pan with a splash of oil and raw pinenut in medium heat for 5 minutes or until golden brown, careful not to burn. Then add seaweed powder, salt, pepper, and sesame seeds and stir for 30 seconds and turn heat off. Then add the cooked grains and mix evenly, ser ve on buttercup lettuce.

Um e b o s h i R i c e B a l l
2 cups 2 tsp 4 cooked Japanese sushi rice seasoned sushi vinegar large whole umeboshi

Follow package instructions on making sushi rice. Seed the umeboshi and mash the rest of the umeboshi together. Mix the vinegar and rice, then put 1/2 cup rice into the palm of your hand and 1tsp of umeboshi on the center and shape into a triangle.

Av o c a d o M a k i
2 1 1 tbsp 3 cup 1 tbsp 1 tsp 1 tbsp 1 tbsp 1/2 tsp 1 tbsp Nori sheets ripe large avocado sliced into 6 pieces Vegenaise cooked sushi rice nutritional yeast toasted sesame seeds seasoned sushi rice vinegar pickled Japanese ginger wasabi soy sauce dash of salt Follow package instruction on making sushi rice. Place rice on the nori, spread evenly, flip the entire rice nori sheet upside down so that the rice is on the bottom. Then spread a row of vegenaise from right to left 1 inch from the edge closest to you. Sprinkle salt and layer avocado right to left evenly then roll the sushi starting from the edge closet to you into a roll. Dust the outside with nutritional yeast, and sesame seeds. Ser ve with ginger, wasabi, and soy sauce

Vietnamese Sandwich
1 1 cup 1 cup 1/3 cup 2 cup 2 cup 1/4 cup 1/4 cup 1tsp 2 tbsp 1 tsp 2 tsp 1 tsp 2 tbsp 4 1 cup French bread loaf sliced half cucumber slices pickled radish and carrots seasoned sushi rice vinegar tofu sliced smoke setan, gluten sliced Veggie mayonnaise fresh cilantro seasoning soy sauce soy sauce paste sugar soy sauce sesame oil oil fresh jalapeno slices lettuce greens dash of white pepper dash of salt and black pepper Ser ving? Daikon and carrot jullianed and pickeled in seasoned sushi rice vinegar for 30 minutes. Crips tofu in oil on medium high heat until all sides are

something sweet

Strawberr y White Cake

2 cups 3/4 cup 3 tsp 1/4 1.5 tsp 2 tbsp 1 2 cups pastry flour fine white or baker s sugar baking powder veggetable oil Ener-G Egg Replacer warm water basket fresh strawberries vegan whipped cream

1-1/3 cup water or rice milk

Beat warm water and Ener-G Egg Replacer until frothy, set aside. Mix rest of ingredients together until the batter is smooth then add the frothy mixture into the batter. Bake 375 degrees for 35-45 minutes. Set aside to cool. Spread the whipped cream onto the cake, topped with strawberries.

Chocolate Hazelnut Cake

1.5 cups 1/3 cup 1 tsp 1/2 tsp 1/3 cup 1 cup 2 tbsp 8 oz flour cocoa powder baking soda Salt vegetable oil cold water white vinegar pure hazelnut butter

1-1/4 cup Sucanat Sugar

Mix all ingredients together except vinegar. Add vinegar to the batter before putting into baking pan for baking. Bake at 375 degree for about 35 to 45minutes. After the cake has cooled spread the hazelnut butter on to the cake

Chocolate Mint Cake

1.5 cups 1/3 cup 1 tsp 1/2 tsp 1/3 cup 1 cup 2 tbsp Glaze 1/3 cup 2 tbsp mint chocolate rice milk or more flour mint chocolate baking soda salt veggie oil rice milk white vinegar

1-1/4 cup sugar

mix all ingredients together except vinegar. Add vinegar to the batter before putting into baking pan for baking. Bake at 375 degree for about 35 to 45minutes. After the cake has cooled spread the hazelnut butter on to the cake. For the mint chocolate glaze melt chocolate with rice milk in a pan that is in a boiling water pot. Stir until liquid consistency, pour onto cake when cake is cool before ser ving. For a thinner glaze add more liquid, vice versa.

C h o c o l a t e Pe a n u t B u t t e r C o o k i e s
2-1/4 cup 1 tsp 1 tsp 1 cup 1 cup 1/2 cup 1 cup 4 tbsp 3 tsp flour baking soda salt soy butter sucanat sugar chocolate powder peanut butter chips warm water Ener-G Egg Replacer

Beat warm water and Ener-G Egg Replacer until frothy, set aside. Mix flour, chocolate powder, baking soda, salt, butter, sugar together into a dough then add the liquid mixture and knead into dough. Then add peanut butter into the dough and distribute evenly. Shape the dough into 1 tablespoon round ball and then flatten into cookie sheet. Bake at 350 degrees for 13-15 minutes.

C h o c o l a t e Pe c a n C o o k i e s
2-1/4 cup flour 1 tsp 1 tsp 1 cup 1 cup 1 cup 4 tbsp 3 tsp baking soda salt soy butter sucanat sugar chopped pecan warm water Ener-G Egg Replacer

1 1/2 cup chocolate Chips

Beat warm water and Ener-G Egg Replacer until frothy, set aside. Mix flour, baking soda, salt, butter, sugar together into a dough then add the liquid mixture and knead into dough. Then add chocolate chips and walnuts into the dough and distribute evenly. Shape the dough into 1 tablespoon round ball and then flatten onto cookie sheet. Bake at 350 degrees for 13-15 minutes.

R u s s i a n O r a n g e Te a C o o k i e s
1 cup vegan butter 1/2 cup confectioners sugar 2 cups pastry flour 1/4 tsp salt 1tbsp freshly grated orange zest

Mix all ingredients together, roll dough to 1/4 inch thick using cookie cutter. Then place on baking sheet and bake for 12-15 minutes until desired crispiness. Careful to not burn the edges.

Bananna Bread
banana mini cups 3tsp baking powder 3/4tsp baking soda 2 1/4c f lour 3/4c sugar 3/4tsp salt 4 1/2tsp energy egg replacer 6tbsp hot water 2 1/4c mashed overly ripe bananas 1/3c oil 1/3c water 1 vanilla bean or 1 tsp vanilla extract 1c walnuts chopped Mix all the dr y ingredients together and set aside. Mix energy egg replacer and hot w a t e r u n t i l f r o t hy t h e n p o u r i n t o a l a r g e m i x i n g b o w l a n d a d d t h e r e s t o f t h e w e t i n gredients. Then add all the dr y ingredients. Drop batter into mini muffin cup, fill to 3 / 4 f u l l . B a k e a t 37 5 d e g r e e f o r 12 - 1 5 m i n u t e s , m a k e s a b o u t 3 d o z e n m i n i c u p s .

Apple Puff
1 puff 9 slices 5 tbsp 1 tbsp pastry sheet of granny smith apple sugar powdered cinnamon

Cut puff pastry sheet into 9 squares and dust both sides with sugar and cinnamon. Dust slices of apples with sugar and cinnamon on both sides. Place a slice of apple on the center of puff pastry square and pinch two opposite corners together. Bake on a baking sheet at 350 degrees for 20 - 25 minutes till golden fluffy crispy brown.

S i m p l y Wa f f l e s