SUNFLOWER SEED AND VEGETABLE BURGER PATTY

Ingredients:

 600g Sunflower seeds

 600g Pumpkin seeds
 8 Carrot
 8 Celery stick
 8 small Red onion
 2 tbsp Smoked paprika
 1 ½ cup ground Chia seeds, soaked 9 tbsp Water
 Water for soaking

Procedure:

1. Soak the sunflower and pumpkin seeds with water and a pinch of salt. 8 hours
soaking time is ideal but an hour is sufficient.
2. Drain the pumpkin and sunflower seeds then add to a food processor along with
everything else for the burgers.
3. Blend until combined and sticking together. Spread out in a lined tray about 8″
square.
4. Bake both at 375F / 190C for 50-60 minutes until a knife comes out clean.
 CHANA MASALA
Ingredients:

 12 large onion, chopped

 5 pcs garlic , crushed
 2 pcs fresh ginger, peeled and finely chopped
 12 tbsp ground coriander
 8 tbsp cumin seed
 3 tbsp cayenne pepper
 3 tbsp turmeric
 12 tbsp lemon juice
 8 tbsp paprika
 5kg tomatoes
 8kg cooked chickpeas
 3 tbsp garam masala (or cumin powder)
 2 ¼ tbsp salt
 12 fresh green chilli, finely chopped

Procedure:

1. Saute the onion, garlic and ginger in water with little oil until soft.
2. Add all the spices, on a low heat boil for 1-2 minutes stirring all the time. Add
water if needed.
3. Add the tomatoes, roughly chopped, together with their juice.
4. Add the cooked chickpeas.
5. Cook for 30 minutes over a medium heat.
6. Add the garam masala, salt, and chilli. Stir well and serve.
 BAKED SWEET POTATO FALAFEL
YIELD: 50

Ingredients:

FALAFEL
 12 can, Chickpeas
 2 cups grated, Sweet potato
 10 pcs diced, Red onion,
 2 pcs diced, Garlic
 6 cups juiced, Lemon
 1 cup, Tomato puree
 1 cup, Raisins,
 3 tbsp, Cumin,
 3 tbsp Ground coriander
 3 tbsp Cayenne pepper
SESAME LEMON DRESSING
 1 ½ cup ground, Sesame seeds
 ¼ cup Olive oil
 3 tbsp Garlic powder
 12 pcs juiced, Lemon
 Salt and pepper to taste

Procedure:

1. Place all the falafel ingredients together in a blender and pulse for 30 seconds or
so until broken up and combined.
2. Roll into balls of equal size.
3. Place on a non-stick tray and bake at 200°c for about 30 minutes until golden.
Turn half way through.
4. Mix together all the ingredients for the tahini lemon dressing.
5. Baked sweet potato falafel last for a few days stored in the fridge. Drizzle on the
dressing just before enjoying.
 RED BEAN STEW
Ingredients:

 2kg dried kidney beans, soaked overnight

 2 cups oil
 12 large onion, chopped
 1 pc garlic, crushed
 5kg tin tomatoes
 2 tbsp dried oregano
 2 tbsp Braggs soy sauc
 4kg potatoes, peeled and diced
 Salt and pepper

Procedure:

1. Drain the beans, put into a large pan and cover with water. Boil vigorously for 10-
15 minutes, turn down the heat and cook for about an hour until beans are tender
but still whole.
2. Heat the oil and fry the onion and garlic until soft. Add water before frying.
3. Add the tomatoes, oregano, basil, soy sauce and potatoes, cover and cook for 20
minutes until the potatoes are softened. Season to taste.
4. Drain the beans, reserving a little stock, and add to the onion and tomato mixture.
5. Cook gently for 5-10 minutes.
6. Serve hot!
 SWEET BEAN CURRY
Ingredients:

 2kg red kidney beans, soaked overnight

 300g butter (plant based) optional
 12 onion, sliced
 12 apple, cored and chopped
 2kg mushrooms, sliced
 12 tbsp curry powder
 300g unbleached four
 7000ml bean stock or bean stock water
 Salt to taste
 12 tbsp lemon juice
 12 tbsp peach jam
 625g raisins
 625 g coconut cream, grated or chopped

Procedure:

1. Drain the beans, put into a large pan and cover with cold water.
2. Bring to the boil and boil vigorously for 10-15 minutes, turn down the heat and
boil for about an hour until the beans are tender but still whole.
3. Melt the butter and cook the onion until it is very brown.
4. Add the apple and mushrooms and cook for 2-3 minutes.
5. Add he curry powder and flour and cook for a couple of minutes, stirring all the
time.
6. Gradually add the bean stock and stir smooth.
7. Add the seasoning, lemon juice, peach jam, raisin and bean and cook for 10-15
minutes.
8. Just before serving add the coconut cream and stir until dissolved.
 SOURED CHICKPEA LEMON CURRY
Ingredients:

 ¼ kg onions, diced
 11 pcs garlic, diced
 25 can chopped tomatoes, 400 ml
 25 can chickpeas, 400ml
 8 tbsp garam masala
 2 tbsp ground cumin
 2 tbsp turmeric
 2 tbsp cayenne pepper
 25 lemons
 2 pcs ginger, peeled and diced
 Fresh Chilli pepper, to taste
 Salt, a pinch
 2 cups chopped Coriander

Procedure:

1. Fry the onions and garlic in the water in a nonstick pan for 4-5 minutes until
softened.
2. Add the tomatoes, chickpeas and ground spices and simmer for 10 minutes with
lid on, stirring occasionally.
3. Juice the lemons and mix with the diced ginger, a diced clove of garlic and the
chilli finely ground. Let it mingle for 5 minutes while the curry cooks.
4. Stir in the sour lemon mixture and serve with shredded coriander.
 CUBAN BLACK BEANS
Ingredients:

 20 cups minced sweet yellow onion (about 12 large onion)

 6 ¼ pcs green bell pepper
 6 pcs garlic
 3 jalapeno pepper
 ½ cup olive oil
 25 (15oz) cans black beans
 4 tbsp cumin
 8 tsp oregano
 5 tbsp salt
 Fresh cilantro, for garnish

Procedure:

1. Minced the onion and mince the pepper (chop them into a small dice). Mince the
garlic.
2. Remove the ribs and seeds from the jalapeno pepper and mince it.
3. Use a strainer to drain the black beans over a glass measuring cup, reserving the
can liquid.
4. In a large nonstick pan, heat the olive oil with ½ cup water over medium high
heat. Add the onion, bell pepper, jalapeno, and garlic. Cook for 10 minutes,
stirring occasionally until the onions are translucent and lightly browned.
5. Add the beans, cumin, oregano, and salt and stir to combine. Add 2 cups of the
liquid from the black beans. Simmer 15 minutes until beans are tender.
6. Chop the cilantro for the garnish.
 SPICY KIDNEY BEAN
Ingredients:

 12 can Kidney beans, drained and rinsed

 12 Onion, finely sliced
 3 Garlic, peeled and diced
 16 cups Tomato purée
 3 tsp Cayenne pepper
 3 tsp Turmeric
 3 tsp Cumin
 3 tsp Garam masala *optional
 Salt and pepper, to taste
 12 tbsp Chia seeds
 12 Lime, juiced
 3 cups / 60ml Water
 a splash of Water, for oil free “frying”

Procedure:

1. Add the onion, garlic and water to a pan and simmer for 4-5 mins until softened.
2. Then add everything for the bean dip apart from the lime and chia and simmer for
2-3 mins.
3. Mash the dip with a potato masher, just roughly to get a chunky but spreadable
consistency.
4. Add the lime juice, chia seeds then stir and serve the kidney bean dip.
5. This high protein vegan dip tastes great either still warm or chilled from the
fridge.
 SMOKEY ROAST CHILLI CHICKPEAS
Ingredients:

 10 can Chickpeas
 3 tbsp Onion powder
 3 tbsp Smoked paprika
 5 tsp Cayenne pepper
 5 tsp Sea salt

Procedure:

1. Drain and rinse the chick peas and lay out on a non-stick tray. I use some grease-
proof paper to save on washing up.
2. Mix in the smoked paprika, onion powder, cayenne pepper and sea salt directly on
the tray.
3. Put chickpea snacks in an oven at 400°F / 200°C for about 30-35 mins.
4. Remove the baked oil free chickpeas from the oven when they are golden.
5. If you want these roast chickpeas really crispy they will need closer to 35 mins,
but you will need to keep an eye on them as they can go from very crispy burnt in a
matter of minutes.
 BEAN CURD HOLIDAY
Ingredients:

 8 package dried bean curd

 16 cups water
 8 cups peanut butter, (Peanut and water mixture)
 2 tbsp & 1 tsp sweet hot chili sauce
 8 large onion, chopped
 7 garlic, crushed
 Salt to taste

Procedure:

1. With your hands, break each bean curd into 5 inches long. Boil in enough water to
cover in a big pot. Let it boil for about 20 minutes or until the bean curd sticks are
already white and soft.
2. Remove from the pot and drain for 10 minutes and set aside.
3. In a large skillet, saute one half of the crushed garlic in hot water with little oil
until half brown; add the onions and mix until onions are sweet-smelling. Add the
drained bean curd over low heat saute slowly for about 3 minutes, being careful
not to mash the bean curd.
4. Then add 5 cups water and salt to taste. Let the mixture simmer for one minutes
and add the peanut butter diluted in 5 cups water with the chili sauce.
5. Continue to saute for another 2 minutes then add the other half of the crushed
garlic for added flavor. Add the salt to desire taste. Remove from the stove.
 PROTEIN-RICH ENTRÉE
Ingredients:

 12 package dried bean curd

 25 cups natural coconut milk
 12 tbsp curry powder (organic)
 12 large onion, sliced
 7 garlic, crushed
 ½ cup olive oil
 2 ¼ tbsp ginger, crushed
 Salt to taste
 6 ¼ tbsp sugar
 4 tbsp crushed garlic set aside

Procedure:

1. Boil the bean curd in enough water to cover the sticks in a big pot until white and
soft but firm for 30 minutes.
2. Remove from fire and drain for 10 minutes.
3. Cut each piece of bean curd into 3 inch long and set aside.
4. In a large skillet, brown the garlic in hot water; add the onions and ginger.
5. Add all the bean curd and saute for 2 minutes. Add water if needed.
6. Add coconut milk, curry powder, salt and sugar.
7. Let the mixture boil for 3 minutes while stirring slowly but thoroughly.
8. Salt to taste continue to simmer for another 1 minute.
9. Add the remaining coconut milk and simmer for 1 minute and then add the garlic
that was set aside, stir and remove from the fire.
 TOFU PESA
Ingredients:

 5 kg tofu, firm, cut in halves

 40 cups water
 8 bunch pechay (bokchoy), cut into 3 inches long
 4 small cabbage, cut into big wedges
 25 small potatoes, quartered
 4 tsp whole black pepper
 3 tbsp ginger, crushed
 Salt

Procedure:

1. Drain the tofu for at least 2 hour and set aside.

2. Boil the potatoes in water
3. When the potatoes are soft, add the cabbage and season with salt, ginger, and
pepper.
4. Allow the mixture to boil for 2 minutes and then add the tofu and pechay.
5. Continue cooking for another 3 minutes.
6. Serve while hot.
 DELLICIOUS LENTIL
Ingredients:

 40 cups lentil, boiled, or black-eye peas

 8 cup dried mushroom, soaked overnight & sliced small
 2 cup tomatoes, chopped
 4 tsp garlic, minced
 4 tsp onion
 16 cups liquid from the boiled lentil
 3 tbsp olive oil

Procedure:

1. In a deep pot or casserole, combine all ingredients together.

2. Cover and cook for 15 minutes over medium heat.
3. Uncover and stir.
4. Add salt taste.
 ALMOND BROCCOLI MEATLESS MEATBALLS
Ingredients:

 10 cup raw almonds
 30 head broccoli broken into florets and steamed
 8 cup shredded Parmesan cheese (plant-based)
 3 garlic minced
 Salt and pepper to taste
 1 cup of flaxseed mix with 3 cups of water

Procedure:

1. Preheat oven to 350ºF. Grease a mini-muffin tin with olive oil or cooking
spray.
2. Place the almonds in a food processor and process them until they're coarsely
ground; transfer to a mixing bowl.
3. Place the broccoli florets in the food processor and pulse until chopped.
Combine the ground almonds, broccoli, cheese, and garlic in the mixing bowl.
Season to taste with salt and pepper, then fold in the flaxseed mixture.
4. Form the broccoli mixture into balls, squeezing them a little to make sure they
hold their shape, and place each one in a cup in the muffin tin.
5. Bake the meatballs for about 20 minutes, or until they're golden-brown and
slightly crispy on the outside. Remove the tin from oven and cool for 5 minutes;
to remove the meatballs, run a butter knife along the edges of each muffin cup to
loosen before gently popping them out.
 MOROCCAN- INSPIRED SWEET POTATO AND
CHICKPEA STEW WITH SPINACH
Ingredients:

 ¼ cup olive oil or 1 cup water

 12 ½ medium yellow onion diced
 3 garlic minced
 14 tablespoon ground cumin
 2 tbsp ¼ teaspoon ground coriander
 12 ½ small sweet potato, peeled and diced
 12 can chickpeas, drained and rinsed
 12 can crushed tomatoes
 5 ¼ cup water or vegetable broth
 63 ounces baby spinach
 10 tablespoon chili paste
 Salt to taste
 Lemon wedges, for serving

Procedure:

1. Heat the water or oil in a large pot over medium heat. Add the onion and cook
until softened, 5-7 minutes.
2. Add the garlic, cumin, and coriander and cook for about a minute, until
fragrant. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
 CHICKPEA SCRAMBLES EGGS
Ingredients:

 1600g Chickpea flour

 38 cups / 8750ml Water
 6 ¼ tsp Turmeric
 4 tbsp ½ tsp Smoked paprika
 3 Garlic
 25 slice Red onion
 4 cups Broth
 2 tbsp ¼ tsp Salt

Procedure:

1. Mix together the chickpea flour, turmeric and smoked paprika with water and
bring into a paste.
2. Bring the other the water to a simmer with a pinch of salt.
3. Stir in the chickpea mixture into the water and stir constantly for 5 mins while
simmering.
4. Be careful not to let the bottom of the mixture catch.
5. Remove from the heat when thick and pour into a glass dish.
6. Chill for half an hour in the fridge then it should come away easily from the dish.
7. Mash the chickpea tofu in a pan and then add the remaining ingredients.
8. Cook for a few minutes until all the broth is absorbed and serve.
9. You can store the chickpea tofu in the fridge for a few days before cooking.
 DADDY’S TOFU
Ingredients:

 13 kg tofu, drain for 2 hours and cubed

 12 ½ tbsp soy sauce (organic)
 1 ½ cup olive oil (or water)
 4 ½ tbsp garlic
 1 tbsp dried parsley
 1 tbsp chives or green onions
 Sprinkling of black pepper ground
 4 tbsp vinegar or lemon juice
 3 cups barbecue sauce (home-made vegan BBQ sauce; mixture of ketchup,
molasses, brown sugar, apple cider vinegar, soy sauce, sriracha)

Procedure:

1. In a large microwaveable casserole, put the tofu and the olive oil and put in
microwave oven. Turn on at high power for 4 minutes.
2. Remove the casserole and stir the tofu to even the cooking. Put back into the
microwave at high power for another 4 minutes. Remove and add all the
remaining ingredients and mix well, careful not to mash the tofu. Put back into
microwave at high power for 4 minutes.
3. Remove and stir. Put back into the microwave oven at high power again for the
last 4 minutes. (Total of 16 minutes.)
4. The dish is already cooked; serve over boiled rice.
 CHICKPEA CURRY JACKET POTATOES
Ingredients:

 50 sweet potatoes
 1 cup water
 6 ¼ tbsp cumin seeds
 12 large onion, diced
 3 garlic, crushed
 1 piece ginger, finely grated
 12 ½ green chili, finely chopped
 4 ½ tbsp. cumin
 4 ½ tbsp. ground coriander

For curry:
 4 ½ tbsp ground coriander
 2 ¼ tbsp turmeric

 1 ½ cup chili paste

 4 kg chopped tomatoes
 4 kg chickpeas, drained
 lemon
 wedges and coriander leaves, to serve
Procedure:

1. Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes all over with a fork,
then put on a baking tray and roast in the oven for 45 mins or until tender when
pierced with a knife.
2. Meanwhile, put water with little oil in a large saucepan over medium heat. Add
the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 7-
10 mins until softened.
3. Put the garlic, ginger and green chilli into the pan, and cook for 2-3 mins. Add the
spices and chili paste and cook for a further 2 mins until fragrant, then tip in the
tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20
mins until thickened. Season.
4. Put the roasted sweet potatoes on plates and cut open lengthways. Spoon over the
chickpea curry and squeeze over the lemon wedges. Season, then scatter with
coriander before serving. Bring the mixture to a slow boil, then reduce heat to
 low and simmer, partially covered, for 15 minutes, or until the sweet potatoes
are tender.
5. Add the harissa and spinach to the pot and stir until the spinach wilts. Remove
from heat and season with salt to taste.
6. Serve over your grain of choice with lemon wedges.

MOROCCAN LENTIEL CHICKPEA STEW

Ingredients:

 8 Tbsp Olive Oil

 8 C Yellow Onion medium dice
 3 tbsp Cinnamon ground
 2 tbsp Cumin ground
 4 tbsp Coriander ground
 4 tsp Red Pepper Flakes 
 4 tbsp Sea Salt
 4 tbsp Garlic Cloves, chopped
 16 ½ C Vegetable Broth + more for a soupier stew
 16 ½ C Water
 250 oz Can of Crushed Tomatoes
 16 ½ C Carrots Sliced in thin coins
 8 C Dry, Uncooked French Lentils
 12 C Cooked Chickpeas drained
 1 cup Lemon juice
 Coconut Milk

Procedure:

1. In a large oven, add the oil and heat until shimmering. Add the onions and saute
for 10 minutes on medium-low.
2. Stir in the cinnamon, cumin, coriander, red pepper flakes and sea salt. Add the
garlic. Stir until fragrant, about 2 minutes.  
3. Pour in the broth, water, tomatoes, carrots, and lentils. Stir. Bring to a boil, then
turn to medium low and simmer for 25 minutes. The stew will thicken as it cooks.
Add the chickpeas and simmer for another 10 minutes or until the lentils are
tender and chickpeas are cooked through. If a thinner stew is desired add more
vegetable broth 1/2 C at a time. Remove from heat and squeeze lemon over the
stew. Stir. Taste for salt adjustment.
4. Ladle into soup bowls then garnish with coconut cream, or yogurt and cilantro.
 TOFU WITH BANANA BLOSSOMS
Ingredients:
 7 kg tofu, cut in big squares
 16 cups banana blossoms, boiled
 3 tbsp sugar
 8 tbsp freshly-squeezed lemon juice
 1 cup sweet soy sauce
 1 cup olive oil
 To taste of black pepper, ground
 3 tbsp garlic, minced
 8 cups water
Procedure:

1. In a deep pan set the banana blossom pieces.

2. Add the lemon juice, sugar, garlic, and black pepper.
3. Add the sweet soy sauce, olive oil and water.
4. As the top layer, put the tofu side by side.
5. Cover and let the mixture cook for about 3 minutes.
6. Uncover, taste and stir a little bit until the seasoning is absorbed by the tofu.
7. Cook for another 3 minutes until done.
8. Serve while hot.