Raw Carrot Fennel Soup with Chef Dorit (For all ingredients, please use organic versions if available)Carrot
Fennel
Basil
Rosemary
Mint
Ginger
Cinnamon
Cayenne pepper
Sesame oil
Coconut liquid aminos
Celtic sea salt
Garlic
Olives
Coconut meat (optional) |

Directions | | | 1. Cut the carrot into pieces and put them in a powerful blender. 2. Put in some fennel. 3. Put in some basil. 4. Put in the rosemary. 5. Put in some mint. 6. Put in some ginger. 7. Add in a dash of cinnamon and cayenne pepper. 8. Add in a dash of sesame oil. 9. Add in some coconut liquid aminos. 10. Add in a dash of sea salt for taste. 11. Add in the garlic (optional). 12. Add in some olives. 13. Turn on the blender for a while. 14. The thickness of the soup is optional, depends on how long the blending process is. 15. Pour the soup in a bowl. 16. For serving, add some carrot shaving or some coconut chopped up (optional). 17. Ready to be served. | |

| | | VEGETARIANISM : THE NOBLE WAY OF LIVING | | | | | | Cooking with Seventh-day Adventist, Raymond Ruckle - P1/2 Home Baked Whole Wheat Bread & Sunflower Seed Vegan Sour Cream, P2/2 Hearty Black Bean Soup | | | |
(For all ingredients, please use organic versions if available)
Whole Wheat Bread
2½ teaspoons yeast
1⅓ cup soy milk (original, unsweetened)
1 heaping teaspoon sea salt
2½ tablespoons brown sugar
1 tablespoon olive oil
1½ teaspoon granulated soy lecithin
¼ teaspoon powdered ascorbic acid
1¼ cups white bread flour
1 tablespoon gluten flour
2 cups whole wheat flour
Sunflower Seed Vegan Sour Cream
½ cup raw sunflower seeds
½ cup warm, cooked brown rice
¾ cup filtered water
¼ teaspoon dill
1 teaspoon sea salt
1½ teaspoons onion powder
½ teaspoon garlic powder
⅓ cup lemon juice

Black Bean Soup
6 cups black beans
16 cups filtered water
1 heaping teaspoon mushroom seasoning
2 tablespoon sea salt
1 teaspoon sage
1 teaspoon cumin
½ teaspoon thyme
⅓ cup olive oil (cold pressed)
Juice of 2 lemons (fresh squeezed)
½ white onion (finely diced)
5–6 cloves garlic cloves (minced) Directions | | | Whole Wheat Bread 1. Put a little bit water in the bottom of the cup, about one inch high and then add the soy milk until it fills 1⅓ of the cup. This way it will keeps it from becoming too much dominated by the soy milk taste. 2. Add in 1¾ teaspoon of yeast into the hopper on the bread machine. 3. Add in 1½ teaspoon of sea salt into the soy milk cup, and then ¼ teaspoon of ascorbic acid, next is the soy lecithin, stir them well. 4. Add in the olive oil to the mixture and stir it until it all combine together evenly. 5. Take out the canister from the bread machine and pour in the mixture into the canister. 6. Add in 1 cup of white bread flour, 1 tablespoon of gluten flour, and then 2 cups of whole wheat flour into the canister. 7. Put back the canister into the bread machine, turn it on, and let it goes for 4 hours. 8. When the bread is ready, wrap it up and let it set there for at least half an hour so that there will be no yeast problem. If you want it to eat it right away, just slice it and put it in the toaster. This will takes care of the problem.Sunflower Seed Vegan Sour Cream 1. Put in ½ cup of sunflower seed into a blender. 2. Add in ½ cup of warm cooked brown rice, ¾ cup of water, ⅓ cup of lemon juice. 3. Add in 1½ teaspoon of onion powder, ½ teaspoon of garlic powder, ¼ teaspoon of dill weed, and a little bit of salt to taste. 4. Let it mix until it reach a creamy texture. 5. For more whiter look, you can add a little bit of soy milk powder. 6. This sunflower vegan sour cream can be used as a spread on sandwich, to be put on top of baked potato, or as a dip. 7. Ready to be served.Black Bean Soup 1. Presoaked the black bean for 20-24 hours with salty water. 2. After that, pour out the water. 3. Put the bean in a kettle and add in the fresh water. Just fill up the water until about 1 inch from the top. This way it will avoid spillage. 4. Boil the bean with high heat, and then when it starts bubbling, turn it down to medium heat. Stir it once a while so that the bean won’t stick to the bottom. 5. Add in the onion, the garlic, and the lemon juice. 6. Add in the mushroom seasoning, ½ teaspoon of cumin, less than half teaspoon of sage and thyme. 7. And when the bean is soften, add 1 tablespoon of salt, and stir it. 8. While serving, and when the soup is not too hot, add in the olive oil, and mix it. 9. Place the soup in a serving bowl, and put on top of sup a little bit the sunflower seed vegan sour cream and a bit of parsley. 10. Ready to be served. | | | A Taste of Thailand: Fragrant Tom Klong Soup (In Thai) | | Ingredients | | | (For all ingredients, please use organic versions if available)
Young tamarind shoots
4 kaffir lime leaves
3 stalks lemongrass
4–5 slices galangal
1 tomato
Coriander
6 pieces dried mushroom protein
10 Bhutan oyster mushrooms
Seasonings:
¼ teaspoon veggie soup powder
¼ teaspoon brown sugar
2 tablespoons soy sauce
½ tablespoon tamarind juice
8 dried red chilies
700 milliliters water
Vegetable oil

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Directions | | | 1. Heat some oil. 2. Meanwhile, cut the lemongrass thinly. 3. Cut the galangal for about 4-5 pieces, finely. 4. Grind the lemongrass and the galangal. Grind them all finely. 5. Fry 6 pieces of protein until golden brown on both sides and then keeps it aside while draining the oil out. 6. Fry the chilies until golden. And then break them into pieces. 7. Sauté the mixed lemongrass, galangal, and the coriander until it become fragrant. 8. Pour in 700 milliliters of water. Let it boil. 9. Meanwhile, slice the coriander for about 2 centimeters long. Cut the roots off. 10. Dice finely the tomatoes. 11. Tear the kaffir lime leaves into half. 12. When the water is boiling, add in the mushroom protein. But before, break the mushroom protein into smaller size, not too big. 13. Put in the chilies. The chilies need to be slice and crush to open. 14. Add in the torn kaffir leaves. 15. Add in the Bhutan oyster mushroom. 16. Stir a bit. 17. Add in the vegetable soup powder, the brown sugar, the soy sauce, the tamarind juice. 18. Mix it. 19. Add in the tomatoes and the young tamarind shoots. 20. Stir it. 21. When the soup is cooked, sprinkle in the coriander. 22. Serve it in a bowl. | | | | VEGETARIANISM : THE NOBLE WAY OF LIVING | | | | | | Mimi Kirk's Special Raw Vegan Lasagna | | | | (For all ingredients, please use organic versions if available)
Zucchini Lasagna Noodles
3 – 4 large zucchini, sliced long and thin
Raw Vegan Parmesan Cheese
1½ cups cashews, soaked 4 hours
4 tablespoons Irish moss paste (optional)
½ teaspoon Probiotics powder (to help fermenting and curing process)
1 tablespoon nutritional yeast (not raw)
1 teaspoon lemon juice
Pinch or two of salt

Pesto
2 cups basil tightly packed
1 – 2 cloves garlic
½ cup walnuts or pine nuts, or ¼ cup of each
2 – 3 tablespoons of extra virgin olive oil
Pinch or two of salt

Pasta Sauce
3 medium tomatoes (2 cups when cut in quarters)
1½ cups sun-dried tomatoes, soaked for
15 – 20 minutes or until soft
2 cloves garlic
1 tablespoon tamari, nama shoyu or Braggs Liquid Aminos
1½ tablespoons of Italian herbs: thyme, rosemary, basil, marjoram
Pinch or two of salt and pepper
Pinch of dried chilies or tiny piece of jalapeño pepper (optional for spice)

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Directions | | | Zucchini Lasagna Noodles 1. Peel the zucchini, and put it on the mandolin tools so that the zucchini will be sliced into long and thin stripes. 2. Put the sliced zucchini in a bowl, and add in some salt and mix it a little bit. You can leave this overnight and then kind of dry them off in the morning, so that the salt can release a lot of liquid in the zucchini.Raw Vegan Parmesan Cheese 1. Put the soaked cashew nut into the a high speed blender. 2. Add in the Irish moss pasta. 3. Add in a squeeze of lemon, probably about a tablespoon. 4. Add in the probiotics powder and the nutritional yeast. 5. Add in a little water, a couple of nice turns of salt, and then turn the blender on until it runs really nice and smooth. 6. The mixture is going to be a nice consistency and a bit runny. 7. Line the strainer with a little piece of cheese cloth and a bowl underneath to hold the drippings. 8. Pour the liquid into the strainer and let it drain out into the bowl. Leave it 24 hours just on the kitchen counter so it’s warm. And after that, refrigerate it and it will turn out to a beautiful cheese.Pesto 1. Put the garlic into the blender. 2. Add in all of the nuts. 3. Add in the salt. 4. Crush those up a little bit. 5. Add 2 cups of basil. Turn the blender again. 6. While it is blending, add in 2 or 3 tablespoons of olive oil. 7. Put the pesto in the refrigerator.Pasta Sauce 1. Put the sun-dried tomatoes into the blender and turn the blender on. 2. Add in 2 cups of fresh chopped tomato. 3. Add in the 2 dates with the pits taken out. 4. Add in the garlic. 5. Add in all the herbs. 6. Throw in a little bit of pepper flakes. 7. Add in a teaspoon of tamari or nama shoyu or Braggs. 8. Add in the salt and a little pepper. 9. Turn on the blender but not to let the sauce to runny, make it a kind of chunky.How to compose the lasagna on a plate: 1. Take a flat dish. 2. Put the red sauce on the bottom. 3. Lay the zucchini out and press it down. Use 3 slices of zucchini. 4. Spread out the vegan cheese. 5. Sprinkle some olives around. 6. Add in some capers. 7. Lay the zucchini slices. 8. Spread out the pesto. 9. Lay the zucchini slices. 10. Cover it with red sauce. Be generous with this. 11. Chop up a little bit basil to put on top. 12. Put some beautiful tomatoes on top. 13. Dribble a little bit of olive oil. 14. Sprinkle some parmesan cheese on top. 15. Put the lasagna into a dehydrator for one hour or one and a half hour. Or just eat it directly without put it in the dehydrator. 16. Use a very sharp knife to cut the lasagna. 17. Place the cut on a plate and do some garnish before serving. 18. Put a little dehydrated mushroom on the side, arrange some spicy red pepper, some olives, some capers, some parmesan cheese and also some basil leaves. 19. Ready to be served. | | | Raw Green Wrap with Mango | | Ingredients | | | (For all ingredients, please use organic versions if available)
Collard greens (or Romaine lettuce, etc.)
Nut butter (hemp butter is recommended)
Mango
Lime
Cilantro

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Directions | | | 1. Spread the nut butter on the collard leaves evenly. 2. Cut the mango in half, and then make cubes from it. Scoop the mango out and put it on the collard. 3. Add in some cilantro. 4. Sprinkle a bit of lime or lemon juice. 5. Wrap them all. 6. Ready to be served. |