Saturday, September 18, 2010



4 tablespoons avocado, mashed
2 tablespoons coconut water
1/2 tablespoon parsley, minced
1/2 tablespoon mint, minced
Sea salt
1/4 carrot
1/4 radish, chopped
1/4 sweet mini bell peppers (green, red, yellow), chopped
1/4 mango, chopped
1/4 zucchini, sliced
1/4 cucumber, sliced
1/4 turnip (daikon), sliced
1/4 chayote, sliced


1. Open up the coconut
2. Pour the coconut juice into a container
3. Put this aside for a while
4. Cut the vegetables: radish, chayote, cucumber, and zucchini into round slices
5. Cut the avocado, 4 large tablespoonfuls of avocado
6. Add 2 large spoonfuls of coconut juice
7. Adding the minced mint and parsley
8. Add a very small amount of salt
9. Mix together well
10. Take 1 large spoonful and pour it over the vegetables
11. Now we only have to decorate
12. Put bell peppers and mini bell peppers, red japanese radish and radish
13. Put mango and round slices of carrots
14. As for how to decorate, use your own preference to make it pretty



50 grams (3 tablespoons) grain cereal
(wheat, spelt, oats, rye, millet, buckwheat, barley, or a mixture)
1/2 to 1 apple
1/2 to 1 banana
1/2 to 1 orange
5–6 nuts and seeds (almonds, hazelnuts, cashews, macadamia nuts,
coconut meat, sunflower seeds, etc.)
Lemon juice, soy milk,
soy yogurt (optional)


1. Grind the grains the night before.
2. Add some unboiled tap water so that the grains can swell up. All the grains should be covered enough.
3. Let the grains swell up at room temperature overnight, about 5-12 hours. Except for oats, no need to swell.
4. Put the swelled grains into the blender, add a roughly chopped apple (do not peeled the apple) and a peeled banana.
5. Add lemon juice, soy milk, or soy yogurt according to your preference.
6. Quickly blend the ingredients. The mixture shouldn’t really be homogenous, but rather have a more coarse consistency and not be too mushy.
7. Fill it in a nice little bowls.
8. Decorate it with fresh seasonal fruits like nectarine, apricot, peach, grapes, fresh figs, berries, pieces of pineapple, or anything you like.
9. Ready to be served.

Tuesday, September 14, 2010



3 eggplant, roasted or boiled, then peeled
1 cup flour
1/2 cup mashed tofu
1/2 cup grated squash
1/2 teaspoon salt
Pinch of black pepper and mushroom powder to taste

Directions (to make the cookie):

1. Put buckwheat (which is a gluten-free alternative to wheat)
2. Put pecans
3. Put dates (if you have dates that have been in the store for a while, you might want to soak them in water for a little bit, just so that they have a little bit of moisture to help with the dough
4. Mix it all up
5. Turn on your masticating juicer
6. Masticate the dough
7. Now we have our dough, it's going to be really sticky so i always have a little bit of water to keep my hands moist
8. Scoop it out and into little balls onto a wax paper sheet or parchment paper, anything that won't stick
9. Use your water and you kind of just press down. You make them into little circles and that way it looks more like a cookie instead of an ice cream scoop
10. Once you're finished, you just put these in the dehydrator for about 12 hours (put them in for 6 hours and then put them in on the other side for 6 hours)
11. After dehydrate for about 12 hours, pull them out
12. Coat these in caramel
13. After the cookies already coated with caramel press it down into buckwheat (because the caramel is so sticky, they just coat very nicely)
14. Keep rolling it
15. Put them into the fridge to get a little bit cold, that way when we dip them in chocolate,the chocolate will set quicker.

Directions (to make caramel):

1. Add fresh dates
2. Add a little bit of the powder lucuma (which is a peruvian fruit)
3. Add vanilla
4. Mix it up using food processor
5. Keep your hands a little bit wet
6. Take a little chunk of caramel
7. Place it right on the cookie and kind of fold it over the edges, engulfing the whole cookie in caramel

Directions (to make chocolate):

1. Take a bowl
2. Take raw cacao butter
3. Warm it up in a dehydrator or you can use a double boiler, where you put a bowl of really hot water underneath this. But you want to make sure not to get any water in your cacao butter, because they don't mix very well. So, if you're somewhere cold, you need to keep hot water underneath the butter to keep it in its liquid state. Otherwise, it will set really quickly and then you'll just have to reheat it up again
4. After the raw cacao butter already melted take the cacao powder
5. Put it right in a sifter
6. Sift in a little bit
7. Whisk it (make sure to get the sides)
8. Keep adding cacao powder, until it gets kind of a fudgey consistency
9. Taste it to make sure that it's the bitterness that you like or the sweetness
10. You can put super foods inside of the chocolate (like chlorella, goji berry powder)
11. Add sweetener as much or as little as you want (you can using clear agave. This is clear and uncooked, so is still retains all its vitamins and minerals)
12. Coat the cookies in chocolate then put it on a plate
13. Put them into the fridge to set about 10 minutes
14. Ready to serve

Thursday, September 9, 2010



1 vegan vanilla instant pudding mix
2 cups cold almond vegan milk
1 cup fresh strawberries
1 cup pineapple
1 cup bananas
1 maraschino cherry
Vegan soy whip


1. Pour the almond milk (you can use soy milk or rice milk) into the vegan vanilla instant pudding mix
2. Blend it for about 2 minutes until it start to get thick
3. Start with a heaping bowl of pudding
4. Add some strawberries
5. Add another layer of pudding
6. Add some pineapple
7. Add another layer of pudding
8. Add some bananas
9. Add some more pudding
10. Add a mixture of all the different fruits on top
11. Add some soy whip
12. Put a cherry



1 multi-grain bagel
1/2 cup pizza sauce
1/2 cup shredded vegan mozzarella cheese
1 small onion, sliced
4 slices bell pepper
1 package sliced vegan pepperoni


1. Take your bagel slices and spread the sauce on (you can use tomato sauce as a substitute)
2. Spread the pepper (you can use mushrooms or olives)
3. Spread the onion
4. Spread the vegan pepperoni
5. Top it off with some vegan cheese
6. In a toaster oven, or regular oven, heat to 220 degrees celsius (or 425 fahrenheit)
7. Place the bagel slices on a baking sheet and put it into the middle of the oven for about 10 minutes
8. Ready to serve

Saturday, September 4, 2010


Ingredients (makes 2 servings):

3 pieces of large rice paper (22 cm diameter)
3 pieces of small round rice paper
2 pieces of firm tofu
3 oz of sliced Textured Soy Protein (TSP)
1 carrot, cut into long strips
1 cucumber, cut into long strips or oblique slices
1 head of lettuce
3 stalks of cilantro
Large bowl of warm water

Dipping Sauce:

1 C water
4 Tbsp lemon juice
1/2 tsp sea salt
3 tsp sugar
3 tsp soy sauce
Chili sauce (optional)

TSP Preparation:

1. Soak TSP in warm water to 30 minutes, then squeeze out the water

2. Marinate the TSP in the following mixture:

1 Tbsp Vegetarian Oyster Mushroom Sauce
1 Tbsp Vegetarian Hoisin Sauce
1 Tbsp cold water
1/2 Tbsp sugar
1/2 tsp mushroom seasoning
1/2 tsp sesame oil


1. Prepare the tofu - cut into small slices and pan fry, then remove from pan.
2. In the same frying pan, stir fry the marinated TSP.

Wrapping Instructions:

1. Take 1 large & 1 small wrapper, then dip each into the bowl of warm water for 3 seconds.
2. Place the large wrapper on an empty plate, then line up the top edges of both wrappers and place the small wrapper on top of the larger.
3. Place leaves of lettuce on the rice papers, then top that with cilantro, tofu, carrots, TSP, and cucumbers.
4. Wrap the roll like a burrito: fold in the left and right sides, then roll forward tightly, wrapping all the ingredients in the rice papers.
5. Eat with dipping sauce.

Activity Photo