LASAGNA ZUCCHINI VEGAN

1½ - 2 zucchini
Vegan butter
400 grams silken tofu
20 centiliters of soy gratin sauce
1 tablespoon vegetable bouillon powder
1 tablespoon mushroom seasoning
½ tablespoon of ground pepper (black or white)

1. Wash zucchini with salty water, cut into thin slices.
2. Smear the bottom of baking casserole with some vegan butter.
3. Lay zucchini in row on bottom layer.
4. Mix vegetable bouillon powder, mushroom seasoning, ground pepper, and then sprinkle a pinch of the mixture on top of zucchini.
5. Lay thin layer of soft tofu on top of zucchini.
6. Pour soy gratin sauce on top of soft tofu, use a spatula to spread it out all over on top of soft tofu.
7. Lay another layer of zucchini on top of that.
8. Sprinkle a little bit of mixed seasoning.
9. Lay another thin layer of soft tofu on top of zucchini.
10. Sprinkle one pinch of seasoning on top of tofu.
11. Spread gratin sauce on top again, use a spatula to spread it more evenly on top of tofu.
12. Spread another layer of zucchini again.
13. Meanwhile, preheat the oven.
14. Sprinkle a little condiment on top of zucchini.
15. Lay silky soft tofu, use spatula to press it down in the middle, then it will go more evenly in different corner.
16. Sprinkle a little seasoning on top again.
17. Put gratin sauce on it again.
18. Sprinkle a little bit of spice and seasoning on it.
19. Pop it in the oven.

INGREDIENTS:

Wholemeal bread
Vegan cream cheese

Spread vegan cream cheese on bread.

INGREDIENTS:

Tomato
Cucumber
Japanese mustard dressing
A few dashes of Maggi

1. Cut tomatoes and cucumber according to your taste.
2. Put tomatoes and cucumber on a nice plate.
3. Drop a few dashes of Maggi on top.
4. Leave Japanese mustard dressing aside so guest can take as much as they want.

Ingredients:
1 medium green papaya
1 green mango
1 red bell pepper (optional)
2-3 tablespoons salt

1. Remove the skin of the green papaya.
2. Cut the papaya into 2 and scrub the small tender seeds.
3. Wash clean the papaya.
4. Grate the papaya into small pieces using a grater. Use the biggest hole on the grater.
5. Remove the skin of the green mango or not remove, it’s optional.
6. Slice the mango away from the seed.
7. Sprinkle 2-3 tablespoons of salt to the papaya and squeeze it with your hand. This is to lessen the bitterness of the papaya and also to make the papaya more crunchy.
8. Rinse the papaya with filtered water and really squeeze away all the water.
9. Grate the mango into small pieces using a grater.
10. Cut the red pepper and take away the seed.
11. Slice the red pepper as thin as possible.
12. Mix thoroughly the papaya, mango and the red pepper.

Ingredients:

Hot water
2 tablespoons Maggi
½ tablespoon mushroom seasoning
1 teaspoon brown sugar
Pinch of salt
Grounded black pepper
¼ orange to juice (optional: apple juice)
½ teaspoon chili sauce (optional)

1. Put in a pinch of salt in a bowl.
2. Put in some (2 tablespoons) Maggi the bowl.
3. Put grounded black pepper as much as preferred.
4. Put ½ tablespoon mushroom seasoning.
5. Put a little hot water.
6. Add a little bit (1 teaspoon) of brown sugar.
7. Put the optional materials as preferred.
8. Let the ingredients dissolve.
9. Mix all the ingredients.
10. Pour all the dressing into the salad bowl.
11. Stir well with spoon and fork.
12. Ready to serve.

Ingredients:

Soya textured vegetable protein sticks
1-2 tablespoons olive oil
2 tablespoons raw black or white sesame, roast it until it’s golden brown.
2 tablespoons soya paste or stir fry sauce
1 teaspoon mushroom or vegetable seasoning
Maggi
Black pepper
Orange juice

1. Soak the textured protein sticks in warm water for a while (10-15 minutes).
2. Wash the protein with cold water and squeeze all the water out of the protein.
3. Turn on the cooker to high and put a pan on it.
4. Heat some (1-2 tablespoons) olive oil on the pan and wait for it to heat up.
5. Add the soya textured protein into the pan.
6. Stir it occasionally until they are golden.
7. Add the roasted sesame for about 2 tablespoons to the pan.
8. Add some orange juice.
9. Add some (2 tablespoons) soya paste or stir fry sauce.
10. Stir constantly while adding the ingredients.
11. Turn the cooker to low heat if it is too hot.
12. Add a little black pepper.
13. Add 1 teaspoonful of mushroom or any vegetable seasoning.
14. Put it on rice.
15. Put seaweed around it as decoration (optional).
16. Ready to serve.

Ingredients:

200 grams tofu
Black pepper
Roasted sesame
Soya sauce or Maggi

1. Open the tofu package and squeeze out the water from the package, put the tofu on the plate.
2. Warm the tofu with microwave (about 1½ minutes) or eat it cold.
3. Cover the tofu with the black pepper, soya sauce or Maggi.
4. Sprinkle the roasted sesame on the tofu.
5. Add seaweed on the tofu (optional).
6. Ready to serve.

Seaweed

• Vegan ham
• Pumpkin, cut into small pieces
• ½ - 1 pineapple, cut into small pieces
• 400 grams firm tofu, cut into small pieces
• Vegan butter
• 1 cup olive oil
• Ground black pepper
• Salt
• Maggi sauce
• Mushroom seasoning
• Vegetable broth seasoning
• 1 tablespoon brown sugar
• 3-6 tablespoons apple juice

• Zucchini
• Corn
• Red bell pepper
• Yellow bell pepper
• Pear
• Peas

• 100 grams plain flour
• Pinch of salt
• 300 milliliters soy milk
• Soy yogurt (use instant yogurt ingredients below)
• 2 tablespoon olive oil
• Vegan butter
• Rosemary or other mixed herbs (optional)

• ¼ mug of soy milk
• Lemon

• 1 tablespoon vegetable broth seasoning
• Mushroom seasoning
• Maggi sauce
• Apple juice
• Filtered water
• 1 tablespoon wheat flour
• Cornstarch (optional)
• Vegan butter (optional)

1. Sliced the ham into 6, for 6 people.
2. Spread vegan butter on a baking tray.
3. Put the 6 pieces of ham in the middle and put the pumpkin pieces around it.
4. Put the pineapple pieces between the ham to help the flavor come into the ham.
5. Add the tofu pieces where there’s room.
6. Heat the oven to 230ºC or 450ºF.
7. Sprinkle some black pepper on top of the ham and tofu, and a little on the vegetables too.
8. Put some Maggi sauce if preferred.
9. In a bowl, add some mushroom seasoning, vegetable broth seasoning, 1 tablespoon brown sugar, 3 to 6 tablespoon apple sauce.
10. Mix the sauce and pour it over the ham, tofu, and vegetables.
11. Pour a cup of olive oil on it.
12. Put in the oven and bake for 30-40 minutes, depending on the oven.
13. Check the roast regularly, turn the pineapples to prevent it from burning, and use a spoon to pour the juice over the ham and tofu.

Boiled Fresh Vegetables and Fruits

1. Boil the vegetables for a couple of minutes, so it still retains the freshness.

1. Measure out ¼ mug of soy milk and add some lemon juice. Hand mix and the soy milk will thicken.

1. Measure out 100 gram of flour into a bowl.
2. Add a pinch of salt.
3. Add 300 milliliters of soy milk and the instant vegan yogurt.
4. Hand mix until the flour dissolves.
5. Add rosemary or other herbs for flavor if desired.
6. After the ham is cooked, pour this pudding mixture into the leftover oil and cook for 20 to 30 minutes until the pudding rise and look hard. Or bake the pudding in a clean tray by adding 2 tablespoon of olive oil to the tray.

1. In a bowl, measure 1 tablespoon vegetable broth seasoning, 1 tablespoon mushroom seasoning, a little Maggi, a little apple juice, and a little purified water.
2. Stir so all the ingredients dissolve.
3. Add a little bit of flour to thicken it. You can use cornstarch or wheat flour.
4. Cook in a small saucepan. You may use vegan butter if prefer. If the Yorkshire pudding is bake in a separate tray then you can add this pre-cook gravy mixture directly to the ham tray and continue to bake until it boils.

Ingredients:
Tapioca And Barley Sweet Dessert

• 200 grams tapioca sticks (colored)
• 400 grams of barley
• 200 grams of sugar
• 1 teaspoon salt
• 1 teaspoon vanilla essence
• Filtered water

• 500-600 grams sticky rice flour (glutinous rice flour)
• 300 grams ready-made soy protein & mushroom filling
• 200 grams black sesame
• ½ liter filtered water

• Fresh boiled vegetables
• Vegan stir fry sauce (soya paste)

1. Soak barley in water for a while and washed them up.
2. Boiled the water, with as much water as doublethe quantityfor the mixture of barley and tapioca sticks.
3. Pour the barley and tapioca sticks into the boiling water. Cover the lid. Simmer with 1/3 of the high heat until both of them soft, about 15 minutes. Stir it meanwhile to avoid sticking at the bottom of the pot.
4. Add a little bit of salt to enhance the taste to be more sweetandpleasant.
5. Add sugar to taste. Simmer 2 minutes until all the sugar dissolves.
6. Add vanilla essence.

1. Roast the black sesame with high heat first. Stir it constantly until the sesame begins to make sound, like cracking. Then turn it into medium heat and continue to stir until it’s crispy and fragrant, about 5 minutes.
2. Add shredded vegetarian soy fibers into the bowl. Add some water, mix the soy fibers to make them stick together.
3. Pour the flour into mixing bowl. Add slowly boiling water to the flour. Stir it with the wooden spatula until it becomes dough. Mix constantly until the dough becomes very soft and easy to handle.
4. Flour on the board and your hand to avoid sticking. Divided the dough into the ball shaped pieces about your wrist size.Flaten the piece of dough.
5. Put the vegetarian shredded soy fibers into themiddleofthe dough. Seal the edges andmake the dough intothe fan shape, ball shape or oval shape.
6. Put these glutinous rice cakes into the boiling water. Turn the heat a little bit low, two-thirds of the high heat. Then cook until the cakes float up to the surface, about 3-5 minutes. Don't let the water boil too fast; it might break the cakes.
7. Before eating, sprinkle some black sesame on the glutinous rice cake.

• 3 medium oranges
• 1 ½ individual size container of vegan yogurt, plain or vanilla

• ½ kilogram fresh pumpkin
• 200 grams vegan cheese
• Olive oil or any cooking oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon brown sugar
• 1 tablespoon mushroom seasoning
• Bread crumbs

• Mustard
• Ketchup
• Chili sauce
• Vegan butter
• Bread
• Eggplant
• Cucumber
• Red bell pepper
• Melon

1. Cut the top of each orange and put the top aside.
2. Carefully empty out the inside of each orange into a bowl while leaving the outer orange skin intact.
3. Trim the bottom of each orange skin to give it a flatten bottom to sit on.
4. Pour the orange into a blender with the yogurt and blend until smooth.
5. Pour the smoothed orange yogurt into each of the orange skin.
6. Then put the cut-off top back over the orange like a cap.
7. Put them into the freezer for several hours, until the liquid becomes solid like ice cream.

1. Shell the skin off the pumpkin.
2. Remove the cheese from the bag.
3. Grate the cheese and the pumpkin into the same bowl.
4. Use a fork or spoon to clean the grated cheese or pumpkin off the grater.
5. Mix the cheese and pumpkin thoroughly.
6. Add a teaspoon of salt and a teaspoon of black pepper and mix. The cheese is normally salty so go easy on the salt.
7. Add a tablespoon of mushroom seasoning to enhance the flavor.
8. Add a teaspoon of brown sugar.
9. Mix it well.
10. Heat up some oil in a pan.
11. Press a spoonful pumpkin mix into a ball about the size of your thumb, and coat with bread crumbs. If the pumpkin is too wet then coat with wheat flour before coating with bread crumbs.
12. Deep fry in the heated oil, over medium heat.

Special Aulacese Breakfast
Sticky Rice with Roasted Sesame and Ready-made Vegan Silky Ham

Ingredients:
Aulacese Sticky Rice:

1. 1 Kilogram glutinous rice
2. 7 ounces mung (green) beans, shelled halved

1. Roasted, ground sesame
2. Crushed peanuts
3. Salt
4. Brown sugar
5. Condensed Coconut milk (optional)
6. Fresh Shredded coconut (optional)
7. Fresh mango

1. Ready-made vegan silky ham (in Aulacese: chả lua)
2. Aulacese coriander (in Aulacese: rau răm) (optional).
3. Cucumbers

1. Wash 1 kilogram of sticky rice and 7 ounces of mung beans.
2. Cover the rice and mung beans with an inch of water and cook with electric automatic cooker.
3. Sticky rice could be served with choices of toppings: - crushed peanuts or crushed sesame and a little salt; - fresh shredded coconut or condensed coconut milk and brown sugar; - mango.
4. It could also be served with vegan ready-made ham or vegan ready made chicken with cucumber.

Savory Sauteed Bean Curd Sheets with Persimmon Dessert: Banana Fritters

Ingredients:

Savory Sauteed Bean Curd Sheets With Persimmon

• 2 oz. dried bean curd sheets
• 1 large persimmon
• Handful of raw cashew nuts
• Half a cup of water
• 1 tablespoon vegan butter (optional: cooking oil)
• 1 cube fermented bean curd
• 1 tablespoon of vinegar
• 10 dashes of Maggi
• Few dashes of ground
• Black pepper (optional)

Dessert: Banana Fritters

• 4 bananas
• 500 grams wheat flour
• ½ liter of water
• Pinch of salt
• Cinnamon
• Oil to deep fry
  
  

Homemade Noodles with Soy Protein and Vegetables

Ingredients:
Homemade Noodles:

• 250g wheat flour
• 3 tablespoons water
• Pinch of salt
• Water for boiling

• 2 tablespoons cooking oil
• 1 cooking spoon of soy protein, soak in water to soften then squeeze out the water
• Shredded black mushroom, soak in water to soften then squeeze out the water
• Red grapes, chopped or use a blender
• Bell pepper, any color, chopped or use a blender
• 1 medium tomato, chopped or use a blender
• ½ tablespoon vegetarian stir fry sauce
• Few drops of Maggi sauce (optional)
• Pinch of salt (optional)
• Chili sauce (optional)
• Pinch of black or white pepper (optional)

• Bell pepper, sliced
• Cherry tomato

1. Add flour into a bowl, slowly add water, start out with 3 tablespoons.
2. Use chopstick or fork to mix it first and then use your hand to mix into a small ball.
3. Start boiling water in a pot, about 2/3 full.
4. Put some dry flour on your hand and roller to prevent sticking. Take the dough ball and roll it out, about ½ centimeter thick. Cut into thin stripes, stretch a little bit, and put into the boiled water.
5. After all the noodles are put in the pot, let it re-boil and cook until the noodles are cooked. The noodle is cook when they float to the surface.
6. Drain the noodles and set aside.

1. Heat some oil in a pot.
2. Add the drained black mushroom and soy protein, mix, and let it cook for a couple of minutes.
3. Add all the other chopped vegetables and mix well. Cover and cook over medium low heat until all the vegetables are very tender. Check and stir it frequently.
4. Add about ½ tablespoon of vegetarian stir fry sauce, a few drops of Maggi sauce if prefer, a little black or white pepper, some chili pepper if prefer, and some salt. (Note: Sweetness comes from the grape and vegetarian stir fry sauce, add Maggi sauce and/or salt to offset this sweetness, or reduce the amount of grape. For a more sour taste, use more tomato.)

1. Put noodles on a plate, in a ring formation.
2. Place the sauce in the middle of the noodles.
3. On the edge of the plate, place sliced rings of bell pepper with a cherry tomato in the middle for decoration.
4. Serve hot.

Dessert: Silken Tofu with Homemade Syrup

Ingredients:

• 1 package of silk tofu
• 1 cooking spoon brown sugar
• 1 cooking spoon water
• Aloe vera or maple syrup (optional)

Directions:

1. Warm the silken tofu in a microwave or steam it.

Syrup:

1. Add a little water and a cooking spoonful of brown sugar to a pot. Bring it to a boil.
2. Simmer over low heat until it becomes syrup-like.

Serve:

1. Put tofu on a plate.
2. Pour the syrup on top of the tofu.
3. Serve hot.

• French baguette, sliced diagonally about 1-2 centimeter
• Vegan shrimp

Batter:

• 650g wheat flour
• 1 liter water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon paprika (optional: curry powder)
• 2 tablespoons ketchup (optional)
• Cooking oil

• Ketchup (optional: hot chili sauce)

Directions:

Batter:

1. Put flour, salt, pepper, and paprika into a bowl and mix.
2. Add water and use a batter to mix well. Add ketchup and mix.

Deep Fry:

1. Add oil to a pot, half-full, and heat.
2. Dip the bread and shrimp in the batter and place on the spatula together.
3. Add to the hot oil and hold for a short while to keep the 2 pieces together. Check and turn them frequently to cook on both sides.

Serve:

1. Put the deep fried shrimp with bread around the plate.
2. Place a few slices of apple on the side for decoration.
3. Place a bowl of ketchup or hot chili sauce in the middle of the plate.

Dessert: Pear Stew

Ingredients:

• 2 – 3 pears, peeled and cut into small pieces
• 200g brown sugar
• 100g raisins
• 1 tablespoon cinnamon
• 3 cups water
• Pinch of salt

Directions:

1. Add water, sugar, salt, pear, and raisin into a pot, cover, and cook on low heat for about 1 hour. Check occasionally to remove the bubbles and keep the stew clear.
2. Add cinnamon, mix, and remove from heat.

Serve:

1. Put pear stew in a bowl and serve as a dessert.

Ingredients:
Nori Seaweed Wrap:

• Nori seaweed sheets, cut into 4
• Vegan cheese slices, cut into finger size strings the length of the cut seaweed sheet
• Vegan ham paste (or solid vegan ham, optional)
• Firm tofu, cut into finger size strings the length of the cut seaweed sheet
• Onion (optional: leek), sliced
• Coriander (or cilantro), chopped
• Black pepper
• Salt
• Cooking oil

• Cauliflower, carrot, broccoli, tomatoes, or any other vegetables, cut into small pieces.

• Salt
• Vinegar
• Lemon
• Maggi sauce (optional: soy sauce)

1. If using vegan ham paste: mix with the chopped coriander (cilantro), steam for a few minutes until the ham thickens. Cut into finger size strings the length of the cut seaweed sheet.
2. Sprinkle some salt and pepper on the cut tofu.
3. Put the tofu in the middle of the nori and roll. Dab some water on the edge of the nori to help it stick. The wrap is about the size of your finger.
4. Make different wraps with the ham or tofu by itself or with ham and onion or tofu and onion or ham with coriander.
5. Heat some oil in a pan.
6. Fry the nori wraps until it turns golden and crunchy, about 1 minute.
7. Remove the fried wraps from the pan and put on a sieve or some paper towel to drain the oil.

1. Boil some water in a pot.
2. Add the vegetables and turn the stove off. Wait for about 2 minutes and remove the vegetables.

1. Serve the crispy fried seaweed wraps hot with the boiled mixed vegetables, or fresh vegetables, and dipping sauce.

Ingredients:
Pocket Tofu Shreds

• Pocket tofu, shredded
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1 shallot (or leek), chopped
• Handful of pine nuts
• Few drops of Maggi sauce
• Black pepper (optional)

Boiled Vegetables

• Water spinach, cut into small pieces
• Carrot, cut into small pieces
• Red bell pepper, cut into small pieces

Cucumber Cup

• 2 cucumbers, cut in half horizontally
• 3 tomato
• Coriander (or cilantro), minced
• 3 toothpicks

Salad dressing:

• 2 parts olive oil
• 1 part vinegar
• Sprinkle of salt
• Brown sugar
• Black pepper (optional)

Orange Soy Milkshake

• 1/3 – ½ cup of soy milk
• 2/3 – ½ cup orange juice

Directions:
Pocket Tofu Shreds

1. Add oil to a pan.
2. Add shallots and fry until they’re brown and fragrant.
3. Add the shredded pocket tofu and pine nuts, and fry over medium high heat.
4. Add salt, Maggi sauce, and black pepper to taste. Mix well.
5. Reduce heat and fry for a little longer until the shredded tofu and pine nuts turn a golden color.

Boiled Vegetables

1. Boil enough water to cover the vegetables.
2. Add all the vegetables. Boil for about 2 minutes and transfer to a plate.

Cucumber Cup

Salad Dressing:

1. Add olive oil, vinegar, salt, sugar, and black pepper to taste. Mix well.

Cucumber Salad:

1. Peeled ½ cucumber and diced.
2. Use the sharp knife, shell around a tomato with a ring, to make a rose out of it for decoration.
3. The remaining tomatoes, diced
4. Mix cucumber, tomato, and coriander together. Transfer to a plate.
5. Add some salad dressing on. Mix well.

Cucumber Cup:

1. Cut the remaining cucumbers in half, lengthwise. Scoop out the inside.
2. Put 2 pieces of cucumbers together with a toothpick, to make a cup. Place cucumbers on the plate.
3. Stuff cucumber salad into the cucumber cup.
4. Roll the tomato skin so that it looks like a rose and set on one side of the plate.
5. To cover the toothpick ends, use a piece of red bell pepper or cherry tomato.

Orange Soy Milkshake

1. Fill a glass ½ or ⅓ with soy milk and fill to the rim with orange juice

Serve

1. Pocket Tofu Shreds can be served with rice and Boiled Vegetables. Put the Pocket Tofu Shreds on corner of a plate, add rice and Boiled Vegetables and serve.
2. Cucumber Cup can be served as a side dish or as a snack.
3. Serve with Orange Soy Milkshake.

Traditional Aulacese (Vietnamese) Pudding
Raw Salad with Mint Soyannaise Sauce
Fried Vegan Shrimp Wrapped in Rice Paper
Crispy Vegan Meatballs French Fries

INGREDIENTS
Traditional Aulacese (Vietnamese) Pudding
Glutinous rice
Water
1 cup of black beans
2 teaspoons of cinnamon powder
1/2 teaspoon of salt
1 1/2 cups of brown sugar
Coconut milk (optional)
Raw Salad
Cabbage
Green beans
Cucumber
Carrot
Bell Pepper
Spring Onions
Tomato
Broccoli
Celery
Zucchini
Peppermint
Beetroot (optional)
Leek (optional)
Mint Soyannaise Sauce
Vegan mayonnaise (optional: olive oil and vinegar)
1 fermented soya cube
Peppermint, finely chopped (optional: dill, coriander or parsley)
Pinch of brown sugar (optional)
Soya sauce
Fried Vegan Shrimp
Wrapped in Rice Paper
Vegan shrimp
Rice paper
Oil for frying
Crispy Vegan Meatballs
Vegan ham paste
Breadcrumbs
Oil for frying
Ground black pepper (optional)
Chili (optional)
Coriander, finely chopped (optional)
Ingredients
for French Fries (Potato Chips)
Potato
Oil for frying
Black pepper (optional)
Dipping sauces
Soya sauce
Soy paste
Chili sauce
Ketchup
Mustard

INGREDIENTS:
10 dark prunes
12 green prunes
250 grams of white or wholemeal brown flour
50 grams of brown sugar
A pinch of salt
¼ - ½ cup of water
Vegan butter
Cinnamon (for serving)
Brown sugar (for serving)

1. Put flour, brown sugar, and salt into a bowl then mix them well.
2. Add about ½ cup of water, mix well.
3. Knead the dough together so it becomes like a ball.
4. Spread some flour on the chopping board and roller.
5. Put the dough on chopping board, roll it into a square piece.
6. Grease your tray with some vegan butter.
7. Put the dough on the tray, arrange it so all tray is covered, flatten it.
8. Put prune on dough.
9. Turn on the oven, put the dough into the oven, turn the knob to around 25 - 30 minutes and take it out.
10. Add brown sugar and cinnamon.

“Biscotti with Vegan Cheese, Vegan Ham and Tomatoes, Mixed Vegetables Sauté, Deep-fried Plantains,
and Crumbled Tofu.”

Ingredients
Appetizer
Biscotti with
Vegan Cheese, Ham & Tomatoes
Biscotti
Vegan cheese
Vegan ham
Tomato
Black pepper

Ingredients
Deep-fried Plantains
Plantains or bananas
Cooking oil

Ingredients
Mixed Vegetables Sauté
Cabbage
Red bell pepper (optional)
Onion or leeks (optional)
Coriander or celery (optional)
Carrot (optional)
Cucumber (optional)
Mushrooms (optional)
Olive oil or cooking oil
½ - 1 tsp mushroom seasoning (optional)
½ tsp Maggi
Salt (optional)
Pepper (optional)

Ingredients
Crumbled Tofu
Tofu
Olive oil or cooking oil
½ tsp cumin powder
½ tsp turmeric powder
¼ - ½ tsp Maggi or soy sauce
Mushroom seasoning (optional)
Pinch of brown sugar (optional)
Served with white or brown rice

**********************************
German

„Biscotti mit veganem Käse, Veganer Schinken und Tomaten, Gemischtes Gemüse-Sauté,Frittierte Bananen
und zerbröckeltem Tofu“.

Zutaten
für den Appetizer:
Biscotti mit
veganem Käse, Schinken
& Tomaten
Biscotti
Veganer Käse
Veganes Ham
Tomate
Schwarzer Pfeffer

Zutaten
Frittierte Kochbanane
Kochbananen oder Bananen
Öl zum Braten

Zutaten
Gemischtes Gemüse-Sauté
Kohl
Roter Paprika (optional)
Zwiebeln
oder Lauch (optional)
Koriander oder Sellerie (optional)
Karotten (optional)
Gurken (optional)
Pilze (optional)
Olivenöl oder Öl zum Braten
½ - 1 Teelöffel
Pilzgewürz (optional)
½ Teelöffel Maggi
Salz (optional)
Pfeffer (optional)

Zutaten
Zerkrümelter Tofu
Tofu
Olivenöl oder Brat Öl
½ TL Kreuzkümmelmehl
½ TL Kurkumamehl
¼ - ½ TL Maggi oder Sojasauce
Pilzgewürz (optional)
eine Prise braunen Zucker (optional)
Serviert mit weißem oder braunem Reis

************************************
French

Biscottes garnies de fromage végétalien,
jambon végétalien et tomates,
mélange de légumes sautés,
plantains frits,
et tofu brouillé.

Ingrédients
hors-d’œuvre
Biscottes garnies de
fromage végétalien,
jambon végétalien & tomates
Biscottes
Fromage végétalien
Jambon Végétalien
Tomate
Poivre noir

Ingrédients
plantains frits
bananes plantains ou bananes
Huile de cuisson

Ingrédients
Mélange de légumes sautés
Chou
Poivron Rouge (facultatif)
Oignon ou poireau (facultatif)
Coriandre ou céleri (au choix)
Carotte (facultatif)
Concombre (facultatif)
Champignons (facultatif)
Huile d’olive ou huile de
cuisine ½ - 1 c à café
assaisonnement au
champignon (facultatif)
½ c à café de Maggi
Sel (facultatif)
Piment(facultatif)

Ingrédients
Tofu Brouillé
Tofu
Huile d’olive ou de cuisine
½ c à café cumin en poudre
½ c à café curcuma en poudre
½ c à café Maggi ou sauce soja
assaisonnement au
champignon (facultatif)
Une pincée de cassonade (facultatif)
Servi avec du riz blanc ou complet

*******************************
Spanish

“Tostada con
tomates, queso vegano
Y jamón veganos,
Salteado de verduras,
Plátanos fritos
Y Revuelto de tofu”

Ingredientes
para el Aperitivo:
Biscote con
Tomates
y Queso y Jamón Veganos
Biscote
Queso vegano
Jamón vegano
Tomates
Pimienta negra

Ingredientes
para Plátanos fritos
Plátanos o bananas
Aceite comestible

Ingredientes para
Verduras Salteados
Repollo
Pimiento Rojo (opcional)
Cebolla o apio (opcional)
Coriandro o apio (opcional )
Zanahoria (opcional )
Pepino (opcional)
Hongos (opcional)
Aceite de oliva o de cocina
½ - 1 cucharadita de té
aderezo de hongos (opcional)
½ cucharadita de Maggi
Sal (opcional)
Pimienta (opcional)

Ingredientes
Revuelto de Tofu
Tofu
Aceite de oliva o de cocina
½ cdita de comino en polvo
½ cdita de cúrcuma
¼ - ½ cdita de Maggi o salsa de soja
Aderezo de Hongos (opcional)
Una pizca de azúcar moreno (opcional)
Servido con arroz blanco o integral

**************************************
ITALIAN

“Fette biscottate con
formaggio e prosciutto
vegani e pomodori,
verdure miste sauté,
plantaghi fritti
e tofu sbriciolato”.

Ingredienti
Antipasto
Fette biscottate
con formaggio, prosciutto
vegano e pomodori
Fette biscottate
Formaggio vegano
Prosciutto vegano
Pomodori
Pepe nero

Ingredienti
Plantago fritto
Plantago o banane
Olio per friggere

Ingredienti
Verdure miste saltate
Cavolo
Peperoni rossi a campana (facoltativo)
Cipolle o porri (facoltativo)
Coriandolo o sedano (facoltativo)
Carote (facoltativo)
Cetrioli (facoltativo)
Funghi (facoltativo)
Olio di oliva o olio per cuocere
½ - 1 cucchiaino di condimento di funghi (facoltativo)
½cucchiaino di Maggi
Sale (facoltativo)
Pepe (facoltativo)

Ingredienti
Tofu sbriciolato
Tofu
Olio d’oliva o per cuocere
½ cucchiaino di cumino e
½ di curcuma in polvere
¼ - ½ cucchiaino di Maggi o salsa di soya
Condimento di funghi (facoltativo)
Un pizzico di zucchero
di canna (facoltativo)
Servito con riso bianco o integrale.

*************************************
PORTUGUESE

“Biscotti com
Queijo Vegano, Presunto
Vegano e Tomates, Vegetais
Misturados Levemente Fritos,
Plantains bem Fritos
e Tofu Amassado”.

Ingredientes
Aperitivo de
Biscotti com
Queijo Vegano, Presunto
Vegano e Tomates
Biscoito
Queijo Vegano
Presunto Vegano
Tomate
Pimenta-do-Reino

Ingredientes
Plantains bem fritas
Plantains ou bananas
Óleo de cozinha

Ingredientes - Vegetais
Misturados Levemente Fritos
Repolho
Pimentão Vermelho
(opcional)
Cebola ou alho-poró (opção)
Coentro ou aipo (opcional)
Cenoura (opcional)
Pepino (opcional)
Cogumelos (opcional)
Azeite ou óleo de cozinha
½ - 1 colher de chá
de tempero de cogumelo (optional)
½ colher de chá Maggi
Sal (opcional)
Pimenta (opcional)

Ingredientes
Tofu Amassado
Tofu
Azeite ou óleo de cozinha
½ colher (chá) pó de cominho
½ colher (chá) pó de açafrão
¼ - ½ colher (chá) Maggi ou molho de soja
Tempero de cogumelo (opcional)
Pitada de açúcar mascavo (opcional)
Servido com arroz branco ou integral

********************************************

CZECH

Biscotti svegánskym syrom, šunkou aparadajkami
Zeleninové soté
Vyprážané banány
Praženica z tofu

Zloženie predjedla
Biscotti svegánskym
syrom, šunkou
a paradajkami
Biscotti
Vegánsky syr
Vegánska šunka
Paradajky
Čierne korenie

Zloženie
Vyprážané banány
Banány na vyprážanie alebo
obyčajné, olej

Zloženie
Zeleninové soté
Kapusta
Červená paprika (voliteľné)
Cibuľa alebo pór (voliteľné)
Koriander alebo zeler (voliteľné)
Mrkva (voliteľné)
Uhorka (voliteľné)
Huby (voliteľné)
Olivový alebo obyčajný olej
½ – 1 polievková lyžica
hubového dochucovadla (voliteľné)
½ polievkovej lyžice maggi
Soľ (voliteľné)
Korenie (voliteľné)

Zloženie
Praženica z tofu
Tofu
Olivový alebo obyčajný olej
½ polievkovej lyžice rasce
½ poliev. lyžice kurkumy
¼ - ½ poliev. lyžice maggi alebo sójovej omáčky
Hubové dochucovadlo (voliteľné)
Hnedý cukor (voliteľné)
Podávané s bielou alebo hnedou ryžou

**************************************
BULGARIAN

„Бишкоти (сухари) с
Веганско Сирене, Веганска
Шунка и Домати, Смесено
Зеленчуково Соте,
Пържени Банани
и Трошливо Тофу.”

Продукти
Предястие
Бишкоти (Сухар) с
Веганско сирене, Шунка
и Домати
Бишкоти (Сухар)
Веганско сирене
Веганска шунка
Домат
Черен пипер

Продукти
Пържени Банани
Хлебни или обикнов.банани
Мазнина за готвене

Продукти:
Смесено Зеленчуково Соте
Зеле
Червен пипер (по избор)
Кромид или праз лук
Кориандър или целина (по избор)
Морков (по избор)
Краставица (по избор)
Гъби (по избор)
Зехтин или готвар. мазнина
½ - 1 с.л. гъбена подправка (по избор)
½ с.л. Соев сос
Сол (по избор)
Пипер (по избор)

Продукти
Трошливо Тофу
Тофу
Зехтин или готвар. мазнина
½ с.л. кимион на прах
½ куркума на прах
¼ - ½ с.л. соев сос Маги или друг
Гъбена подправка (по избор)
Щипка кафява захар (по избор)
Сервира се с бял или кафяв ориз

**********************************

HUNGARIAN

a „biscottit vegán sajttal,
vagán sonkával
és paradicsommal,
vegyes zöldség pirítva,
sült kis banán,
és morzsolt tofu” fogásait.

Az előétel hozzávalói:
biscotti vegán sajttal,
sonkával
és paradicsommal.
biscotti
vegán sajt
vegán sonka
paradicsom
fekete bors

A sült kis banán
hozzávalói:
kis banán vagy banán
főző olaj

A pirított vegyes zöldségek
hozzávalói:
káposzta
piros csemege paprika (elhagyható),
hagyma vagy
póréhagyma (elhagyható)
koriander vagy zeller (elhagyható)
répa (elhagyható)
uborka (elhagyható)
gomba (elhagyható)
olívaolaj vagy főző olaj
½ - 1teáskanál
gombás ízesítő (elhagyható)
½ teáskanál Maggi
só (elhagyható)
bors (elhagyható)

A tofu omlett hozzávalói:
tofu
olívaolaj vagy főző olaj
½ teáskanál kömény por
½ teáskanál kurkuma por
¼ - ½ teáskanál maggi vagy szója szósz
gombás ízesítő (elhagyható)
egy csipet barna cukor (elhagyható)
fehér vagy barna rizzsel tálalva

************************************************
CROATIAN

"Baškoti s veganskim sirom,
veganski hamburger
I paradajz,
Sauté od miješanog voća,
prženi Plantainsi
I razmrvljeni tofu"

Sastav
prdjelo
Baškoti s veganskim sirom,
hamburger
i paradajz
baškoti
veganski sir
veganski hamburger
paradajz
crni papar

Sastav
pržene plantaine
plantaine ili banane
ulje

Sastav
miješani Sauté od povrća
kupus
crvena paprika (opcija)
luk ili poriluk (opcija)
korijander ili celer (opcija)
mrkva (opcija)
krastavac (opcija)
gljive (opcija)
maslinovo ili ulje za kuhanje
½ - 1 žlica
začina od gljiva (opcija)
½ žlive magija
sol (opcija)
papar (opcija)

Sastav
razmrvljeni tofu
tofu
maslinovo ili ulje za kuhanje
½ - 1 žlica kumina u prahu
½ - 1 žlica turmerika u prahu
¼ - ½ žlica magija ili soja sosa
začina od gljiva (opcija)
prstovet smeđeg šećera (opcija)
servirano s bijelom ili smeđom rižom

*************************************************
Russian

сухарики с веганским
сыром, веганской ветчиной
и помидорами,
рагу из овощей,
плантаны во фритюре и
крошеное тофу.

Ингредиенты
Закуска –
Сухари с веганским сыром
веганской ветчиной
и помидорами.
Сухари;
Веганский сыр
Веганская ветчина
Помидор
Чёрный перец

Ингредиенты:
Жареные овощные бананы:
Овощные бананы или бана-
ны; растительное масло

Ингредиенты
Смесь жареных овощей:
Капуста;
Красный сладкий перец (по вкусу);
Лук / лук-порей (по вкусу)
Кориандр или сельдерей (по вкусу)
Морковь (по вкусу)
Огурец (по вкусу)
Грибы (по вкусу)
½ - 1 ч. л. оливкового масла
Или растительного масла;
Грибная приправа (по вкусу)
½ ч. л. соус Магги;
Соль (по вкусу)
Перец (по вкусу)

Ингредиенты
Крошенный тофу:
Тофу; Оливковое
или растительное масло;
½ ч. л. тмина в порошке;
½ ч. л. куркумы в порошке;
¼ - ½ ч. л. Магги или соевого соуса;
Грибная приправа (по вкусу)
Щепотка жёлтого сахара (по вкусу)
Подать с белым или шелушёным рисом.

***************************************

INDONESIAN

“Biscotti dengan
Keju Vegan, Ham Vegan,
dan Tomat.
Sayur Campur Tumis,
Pisang Raja Goreng,
serta Tahu Remuk.”

Bahan-bahan
Makanan Pembuka:
Biscotti dengan
Keju Vegan, Ham & Tomat
Biscotti
Keju Vegan
Ham Vegan
Tomat
Merica hitam

Bahan-bahan
Pisang Raja goreng
Pisang raja
Minyak untuk masak

Bahan-bahan
Sayuran Campur Tumis
Kol
Paprika merah
(tergantung selera)
Bawang /prei (sesuai selera)
Daun ketumbar atau seledri (tergantung selera)
Wortel (tergantung selera)
Ketimun (tergantung selera)
Jamur (tergantung selera)
Minyak zaitun/minyak masak
½ - 1 sdt perasa jamur (tergantung selera)
½ sdt Maggi
Garam (tergantung selera)
Merica (tergantung selera)

Bahan-bahan
Tahu Remuk
Tahu
Minyak zaitun/minyak masak
½ sdt bubuk jintan
½ sdt bubuk kunyit
¼ - ½ sdt Maggi atau kecap
Perasa jamur (tergantung selera)
Sejumput gula coklat (tergantung selera)
Disajikan bersama dengan nasi putih atau nasi coklat

*****************************************
Aulacese (Vietnamese)

“Bánh Quy với
Phó-Mát Thuần Chay, “Ham”
Thuần Chay & Cà Chua,
Rau Cải Xào Thập Cẩm,
Chuối Chiên,
Đậu Hủ Băm Nhỏ.”

Vật liệu
Món Khai Vị:
Bánh biscotti Với
Phó-mát, Ham Thuần Chay & Cà chua
Bánh biscotti
Phó-mát thuần chay
“Ham” thuần chay
Cà chua
Tiêu

Vật liệu
Chuối Chiên
Chuối sáp hay chuối thường
Dầu ăn

Vật liệu
Rau Cải Xào Thập Cẩm
Bắp cải
Ớt chuông đỏ (tùy thích)
Củ hành hay boa-rô (tùy thích)
Ngò hay cần tây (tùy thích)
Cà-rốt (tùy thích)
Dưa leo (tùy thích)
Nấm (tùy thích)
Dầu ô-liu hay dầu ăn
½ - 1 muỗng cà-phê
bột nêm nấm (tùy thích)
½ muỗng cà-phê xốt Maggi
Muối (tùy thích)
Tiêu (tùy thích)

Vật liệu
Đậu Hủ Băm Nhỏ
Đậu hủ
Dầu ô-liu hay dầu ăn
½ muỗng cà-phê bột thì là
½ muỗng cà-phê bột nghệ
¼ - ½ muỗng cà-phê Maggi
hay nước tương
Bột nêm nấm (tùy thích)
Một chút đường vàng (tùy thích)
Dùng với cơm trắng hay cơm gạo lứt

******************************************

Chinese

脆餅配純素起司、純素火腿和番茄
炒什錦蔬菜
炸大蕉
碎豆腐

材料
開胃菜
脆餅配純素起司
全素火腿和番茄
脆餅
純素起司
純素火腿
番茄
黑胡椒粉

材料
炸大蕉
大蕉或香蕉
食用油

材料
炒什錦蔬菜
甘藍菜
紅甜椒（可不加）
洋蔥或韭菜（隨意）
胡荽或芹菜（可不加）
紅蘿蔔（可不加）
小黃瓜（可不加）
蘑菇（可不加）
橄欖油或食用油
半至一茶匙
蘑菇粉（可不加）
美極半茶匙
鹽（可不加）
胡椒粉（可不加）

材料
碎豆腐
豆腐
橄欖油或食用油
小茴香粉半茶匙
薑黃粉半茶匙
美極或醬油
四分之一至半茶匙
蘑菇粉（可不加）
紅糖少許（可不加）
搭配白飯或糙米飯

**************************************

Korean

비건 햄，토마토를
곁들인 비스코티와
모듬 야채 볶음
튀긴 바나나와
으깬 두부』에
여러분을 초대합니다

재료
애피타이저
비건 치즈와
햄，토마토를 곁들인
비스코티
비건 치즈
비건 햄
토마토
검은 후추

재료
튀긴 요리용 바바나
요리용 혹은 일반
바나나，식용유

재료
모듬 야채 볶음
양배추
붉은 피망(선택)
양파나부추(선택)
고수나 샐러리(선택)
당근(선택)
오이(선택)
버섯(선택)
올리브유나 식용유
버섯 조미료
１/２-１작은 술(선택)
매기 １/２ 작은 술
소금(선택)
후추(선택)

재료
으깬 두부
두부
올리브유나 식용유
커민가루 １/２작은술
심황가루 １/２작은술
매기소스 혹은 간장 ¼ - ½작은술
버섯 조미료(선택)
소금 약간(선택)
쌀밥이나 현미밥

****************************************
Japanese

ビスコッティと
ビーガンチーズ
ビーガンハムとトマト
野菜炒め
揚げバナナと
クランブル豆腐

前菜の材料
ビスコッティと
ビーガンチーズ
ビーガンハムとトマト
ビスコッティ
ビーガンチーズ
ビーガンハム
トマト
黒コショウ

揚げバナナの材料
料理バナナ又はバナナ
調理油

野菜炒めの材料
キャベツ
赤パプリカ（任意で）
玉ネギかポロネギ
香菜かセロリ（任意で）
人参（任意で）
キュウリ（任意で）　
キノコ（任意で）
オリーブ油か調理油
小さじ１・５杯
キノコ調味料（任意で）
マギー小さじ半
食塩（任意で）
コショウ（任意で）

クランブル豆腐の
材料
豆腐
オリーブ油か調理油
粉末クミン　小さじ半
ターメリック小さじ半
マギー　少々
または醤油
キノコ調味料（任意で）
赤砂糖少々（任意で）
白飯か玄米ご飯を
添えて出す

**************************************

Thai

“บิสคอตตีกับ
ชีสวีแก็น เวแก็นแฮม
และมะเขือเทศ
ผัดผักรวมมิตร
กล้วยทอด
และเต้าหู้บด”

ส่วนผสม
ของว่าง
บิสคอตติกับ
เวแก็นชีส แฮม
และมะเขือเทศ
บิสคอตติ
เวแก็นชีส
เวแก็นชีสแฮม
มะเขือเทศ
พริกไทยดำ

ส่วนผสม
กล้วยทอด
แพนเตนหรือกล้วย
น้ำมันพืช

ส่วนผสม
ผักทอดรวมมิตร
กระหล่ำปลี
พริกหวานสีแดง(ให้เลือกได้)
หัวหอมหรือต้นหอม(ให้เลือก)
ผักชีหรือคึ่นช่าย(ให้เลือกได้)
แครอท(ให้เลือกได้)
แตงกวา(ให้เลือกได้)
เห็ด(ให้เลือกได้)
น้ำมันมะกอกหรือน้ำมันพืช
½ ช้อนชา
เครื่องปรุงรสเห็ด(ให้เลือกได้)
แม็กกี้½ ช้อนชา
เกลือ(ให้เลือกได้)
พริกไทย(ให้เลือกได้)

ส่วนผสม
เต้าหู้บด
เต้าหู้
น้ำมันมะกอกหรือน้ำมันพืช
ผงยี่หร่า½ ช้อนชา
ผงขมิ้น½ ช้อนชา
แม็กกี้ ¼ -½ ช้อนชา
หรือซอสถั่วเหลือง
เครื่องปรุงรสเห็ด(ให้เลือกได้)
น้ำตาลหยิบมือ(ให้เลือกได้)
เสริฟพร้อมกับ
ข้าวขาวหรือข้าวกล้อง

**************************************
Hindi

ßfcLdqV] ‘kkdkgkjh eD[ku]
‘kkdkgkjh gse
v©j VekVj d¢ lkFk]
lCth ÝkÃ]
csaxu ÝkÃ
v©j V¨Qw cqtÊAÞ

lkefxz
{kq/kko/kZd
fcLdksV~Vh
'kkdkgkjh iuhj] gSe
vkSj VekVj ds lkFk
fcLdksV~Vh
'kkdkgkjh iuhj
'kkdkgkjh gSe
VekVj
dkyh fepZ

lkefxz
rys gq, d¢ys
IysuVsu ;k dsyk
jlksbZ rsy

lkefxz
gYdh ryh fefJr lCth
canxksHkh
yky f‘keyk fepZ ¼oSdfYid½
I;kt ;k yhd ¼oSdfYid½
/kfu;k ;k vtokbu ¼oSdfYid½
xktj ¼oSdfYid½
ddM+h ¼oSdfYid½
Ek’k:e ¼oSdfYid½
tSrwu rsy ;k jlksbZ rsy
1@2&1 pEep
e'k:e elkyk ¼oSdfYid½
1@2 pEep eSxh
ued ¼oSdfYid½
fepZ ¼oSdfYid½

lkefxz
VqdM+s VksQw
VksQw
tSrwu rsy ;k jlksbZ rsy
1@2 pEep thjk pw.kZ
1@2 pEep gYnh pw.kZ
1@4&1@2 pEep eSXkh
;k lks;k pVuh
e'k:e elkyk ¼oSdfYid½
xqM+ pqVdh Hkj ¼oSdfYid½
lQsn ;k Hkwjs
pkoy ds lkFk ijkslaas

**************************************
Arabic

"البسكويت مع
الجبن النباتي و الهام
و الطماطم
ممزوج بخضر مقلية
لسان الحمل المجمد و
الطوفو المهروس."

المكونات
المقبلات :
البسكويت مع
الجبن النباتي و الهام
و الطماطم
البسكويت
الجبن النباتي
الهام النباتي
الطماطم
الفلفل الأسود

المكونات
لسان الحمل المجمد
نبات لسان الحمل أو الموز
زيت الطهو

المكونات
لخليط الخضراوات المقلية
الملفوف
الفلفل الأحمر (اختياري)
البصل أو الكراث (اختياري)
الكزبرة أو الكرفس (اختياري)
الخيار (اختياري)
الفطر (اختياري)
زيت الزيتون أو زيت الطهي
1 1/2 ملعقة صغيرة
من توابل الفطر (اختياري)
1/2 ملعقة صغيرة من الماجي
المح 0أختياري)
الفلفل (اختياري )

مكونات
الطوفو المهروس
الطوفو
زيت الزيتون أو زيت الطهي
1/2 ملعقة صغيرة من الكمون
1/2 ملعقة من الكركم
1/4-1/2 ملعقة صغيرة من
الماجي أو الصويا صوص
توابل الفطر (اختياري)
رشة من السكر البني (اختياري)
يقدم مع
الأرز الأبيض أو الأسمر

*************************************

Persian

"نون سوخاری با پنیر وگان،
کالباس وگان و گوجه فرنگی،
سبزیجات مخلوط سرخ شده،
موز سرخ شده،
و املت توفو."

موادلازم
پیش غذا
نون سوخاری،
با پنیرگیاهی، ژامبون
و گوجه فرنگی
نون سوخاری
پنیرگیاهی
ژامبون گیاهی
گوجه فرنگی
فلفل سیاه

مواد لازم
موزسبز سرخ شده
موزسبز یا موز
روغن مایع

مواد لازم
مخلوط سبزیجات سرخ شده
كلم
فلفل دلمه ای قرمز(اختیاری)
پیاز یا تره فرنگی (اختیاری)
گشنیز یا كرفس (اختیاری)
هویج (اختیاری)
خیار (اختیاری)
قارچ (اختیاری)
روغن زیتون یا روغن مایع
نصف یا یك قاشق غذاخوری
چاشنی قارچ (اختیاری)
۲/۱ قاشق غذاخوری سس مگی
نمك (اختیاری)
فلفل (اختیاری)

مواد لازم برای
توفو خرد شده
توفو
روغن زیتون یا روغن مایع
۲/۱قاشق غذاخوری زیره سبز
۲/۱قاشق غذاخوری زردچوبه
۴/۱ تا ۱/۲ قاشق سس مگی
یا سس سویا
چاشنی قارچ (اختیاری)
كمی شكر قهوه ای (اختیاری)
با برنج سفید یا
برنج قهوه ای سرو میشود.

Biscotti with Vegan Spread ,Sweet & Sour Cucumber , Deep-fried Seaweed with White Rice and Sesame

INGREDIENTS
for Biscotti with Vegan Spread
Soya slices
Biscotti
Vegan cream cheese
with chives
Black olive paste
Mushroom paste
Vegan butter (optional)

for Sweet & Sour Cucumber
Cucumber
Carrot
4 teaspoons vinegar
2 teaspoons brown sugar
1 teaspoon salt
4 tablespoons warm distilled water
Dash of pepper (optional)

for Deep-fried Seaweed with White Rice and Sesame
Seaweed
Deep-fry oil
Sesame powder or
roasted sesame seeds
White or brown rice
Bell pepper,
for garnishing

.

Mushroom Wrap & Squash and Coconut Soup

Mushroom Wrap
INGREDIENTS:
6-8 Button mushrooms
Coriander
Leeks
1 teaspoon black pepper
1 teaspoon brown sugar
1 teaspoon vegetable stock seasoning
½ - 1 teaspoon salt
1 tablespoon mushroom seasoning
Olive oil
Rice paper
Warm water
Lettuce (optional)
Optional for dipping:
Soya paste
Soya sauce
Chili sauce

Squash and Coconut Soup
INGREDIENTS:
1 squash
1 tablespoon Maggi or soya sauce
1/2 - 1 teaspoon vegetable stock seasoning
3 tablespoons coconut milk
Carrot
Medium-soft tofu
Coriander
Filtered water

Orange
Pear
Peach
Watermelon
Banana
Chopsticks

Vegan Ham with Cantaloupe
Vegan Ham Cantaloupe (optional: honey melon)

Simple Seaweed Wrap
Nori sheets
Cooked rice
Carrot
Cucumber
Celery (optional)
Onion (optional)
Coriander (optional)
Pickled ginger (optional)
Shiitake mushroom
powder

Sauce for Seaweed Wrap
Wasabi or mustard
Soy sauce
Pickled ginger
Ketchup (optional)