COOK

WITH CONFIDENCE

WIL YEUNG
COOK WITH CONFIDENCE

WIL YEUNG
yeungmancooking.com
youtube.com/wilyeung
Copyright © 2021 Yeung Man Cooking Inc. | Wilkie Yeung (Wil Yeung)

All rights reserved. No part of this book may be reproduced in any form or by any electronic
or mechanical means, including information storage and retrieval systems, without permission
in writing from the copyright owner, except by reviewers, who may quote brief passages in
a review.

The author expressly disclaims any responsibility for any liability, loss, or risk, personal or
otherwise, which is incurred as a consequence, directly or indirectly, of the use and application
of any of the contents of this book.

ISBN 978-1-9991762-2-8 (Paperback Edition)

ISBN 978-1-9991762-3-5 (Digital Edition)

Food, Landscape, Portrait Photography: Wil Yeung (www.wyphotography.com)

Food Styling: Wil Yeung
Back of the Book Indexing: Allex Indexing (www.indexpert.com)

Printed and bound by friendly Canadians in Ontario, Canada

Special thanks to Copywell and Trina Al-Hani – The Oracle

Author Name: Wil Yeung

Title: Cook with Confidence
Subjects: Plant Based Recipes - Vegan Cooking - Cookbooks

www.yeungmancooking.com
www.wyphotography.com
www.youtube.com/wilyeung
 CONTENTS CLASSIC PAD THAI
TIKKA MASALA
86
88
ALOO CURRY 90
SAAG TOFU 92
INTRODUCTION viii DAN DAN NOODLES 94
KITCHEN TOOLS xiii CHICKPEA MAPO TOFU 96
CHOW FUN 98
MAC + CHEESE 100
SIDES + STARTERS MUSHROOM SHAWARMA 102
CHOW MEIN 104
CRUNCHY PEANUT SLAW 4 CHILI GARLIC NOODLES 106
TOFU FRESH ROLLS 6 TASTY POKÉ BOWL 108
MIGHTY CAESAR SALAD 8 SHANGHAI NOODLES 110
CREAMY MUSHROOM SOUP 10 JACKFRUIT WITH GINGER OIL 112
MUSHROOM CHILI KOROKKE 12 BASIL PESTO PASTA 114
WAKAME SEAWEED SALAD 14 SINGAPORE NOODLES 116
SALT + PEPPER TOFU 16 BANH MI SLIDERS 118
BAKED FRIES + BASIL MAYO 18 MASALA FRIED RICE 120
ULTIMATE NACHOS 20 TAHINI LEMON SUSHI BOWL 122
KUNG PAO TOFU 22 COCONUT CURRY FRIED RICE 124
TOM YUM SOUP 24 LUSCIOUS CURRY LAKSA 126
COCONUT SQUASH SOUP 26 MUSHROOM MELT BURGER 128
SWEET + SOUR TOFU 28 EASY VEGGIE FRIED RICE 130
CRUNCHY LETTUCE WRAPS 30 COCONUT CHILI VERMICELLI 132
KALE + ASPARAGUS SOUP 32 CREAMY MUSHROOM LINGUINE 134
HOT SOUR SOUP 34 JAPANESE RISOTTO 136
ZUPPA TOSCANA 36 EARTHY HARVEST BOWL 138
TEX-MEX SOUP 38 SIMPLE YAKISOBA 140
CHILI GREEN BEANS 40 BBQ JACKFRUIT TACOS 142
TERIYAKI EGGPLANT 42 ORANGE SESAME SOBA 144
SHIITAKE AVO TOASTIES 44 TOFU SUSHI BURRITO 146
HEARTY CHICKPEA STEW 46 GOCHUJANG NOODLES 148
GARLIC CHILI EGGPLANT 48 RICH PANANG CURRY 150
JALAPEÑO POPPERS 50 CAULIFLOWER TACOS 152
POTATO FENNEL SALAD 52 BUTTERNUT SQUASH CURRY 154
CHICKPEA TOMATO SALAD 54 BANG BANG STYLE NOODLES 156
DELIGHTFUL HUMMUS 56 CLASSIC CONGEE 158
GRAPE LEAVES 58 PENNE ALLA VODKA 160
FALAFEL + TAHINI SAUCE 60
FRESH TABOULI 62
EASY FATOUSH 64
SWEETS
WHIPPED MATCHA LATTÉ 164
ENTRÉES HOJICHA HOT CHOCOLATE 166
MAPLE ALMOND GRANOLA 168
CHILI GARLIC FRIED RICE 68 NUTELLA PANCAKES 170
MASSAMAN CURRY 70 ESPRESSO BANANA BREAD 172
VEGGIE PHO 72 CHOCOLATE PUDDING 174
BASIL CHICKPEA NOODLES 74 NUTELLA MATCHA CHEESECAKE 176
MIXED MUSHROOM STROGANOFF 76
CHICKPEA MASALA 78
FLATBREAD PIZZA 80 INDEX 177
TANGY VERMICELLI SALAD 82 AKNOWLEDGMENTS 182
SOONDUBU JJIGAE 84 ABOUT THE AUTHOR 183
Food can be a powerful reason to bring us together.
Food can be a strong tool to keep us divided.
How can we best share our food skills?
- Wil Yeung
 INTRODUCTION

L ay ho ma (hello in Cantonese)! What would you fancy for dinner today? Perhaps a deliciously
fresh Viet style vermicelli salad with crunchy pickled carrot matchsticks? Or maybe a flavour
packed wrap on the go like a fried tofu sushi burrito with a spicy wasabi chickpea mayo? Ah!
I bet you’re craving something rich and luscious like a creamy aloo curry that hits all the aromatic
high notes. Whether you’re plant based or plant based curious, you’re in for a real treat. I’ve
compiled some of my all time favourite recipes that have brought so much joy to the Yeung Man
Cooking kitchen, and I sincerely hope that the same recipes and experiences will bring even more
joy to yours.

As an introvert, I’m a spirit of few words and more action. I decided to organize this cookbook
in a fairly minimalistic manner with only three main sections. Firstly, the sides and starters is where
you will find delectable appetizers, fresh salads for sharing (or not sharing, I won’t judge!), and
delicious recipes that are normally enjoyed family style. Then, the entrées section is where you’ll
find the main events and if this was a phone book you’ll have these on speed dial. Lastly, enjoy
some of the beautiful and irresistible delights found in the sweets section that will surely impress
your friends and family.

The photography and food staging in this book should convey a minimalist yet rustic narrative
with clean lines, lush colours, and dynamic lighting. Just like my first cookbook (the Vegan Ramen
Cookbook), it was a non-negotiable to have a stunning picture accompany every single recipe.
When I was in Hong Kong on holiday, I remember seeing how much effort many restaurants put
into their folding menus. Really though, I shouldn’t even call them folding menus as they looked
more like artistic portfolio lookbooks. They were packed with brilliantly photographed images and
that left a big impact on me, so it was one of my goals with this cookbook to pass on that impact
to you.

I personally told the company printing this book that they are not simply putting ink to paper,
but creating positive experiences around the world. It’s funny how making something so simple
as a plate of fried rice can bring so much joy (and a full tummy). If you’ve never made fried
rice before, it then becomes the joy of learning something new. If you eat the fried rice, it then
becomes the joy of feeding yourself something delicious. If you cook the fried rice for someone
else, it then becomes the humble joy of a shared experience. This book is a collection of incredibly
simple, yet delicious and impressive recipes for you to cook with absolute confidence!

viii
 KITCHEN TOOLS

H aving nice stuff in the kitchen can definitely feel pretty cool, but just like in photography,
the best camera is the one you have on you. I would be lying if I said that I wouldn’t blink
an eye to give up my shiny zwilling knives or my crazy powerful Vitamix blender. It would
also not be truthful to say that all those neat gadgets are what makes the kitchen unique, because
the most powerful tool you can have is…..well, it’s you! Learning how to cook is a life-long, on-
going task filled with successful restaurant style dinners and with what the heck happened burnt
humble pies. With some patience and some self-motivation, I’m confident that you can build
the kitchen of your dreams! Specifically with kitchen gear, I’m as far away an impulsive buyer as a
sloth is to a penguin. Buying something new for the kitchen sometimes is as anxiety inducing as
trying to buy a new house. I try to purchase new tools less frequently but are of higher quality and
can accomplish a task really well, opposed to a tool that attempts to cover many tasks so-so. But,
the kitchen can be a fairly personal space and I would be remiss to say that my vision of a dream
kitchen is what all kitchens should look like. Take pride in making your space unique to you.
Having said that, to satisfy some curiosity these are some of my favourite kitchen tools!

HIGH POWERED BLENDER (VITAMIX ASCENT 3500)

I remember being so reluctant purchasing a vitamix solely because of the high price tag. It’s
difficult to bring yourself to shell out the bones for the Ferrari of blenders. However, when I finally
caved, I would happily say that this machine is one of my most important kitchen tools. There are
so many recipes this machine can achieve where most other blenders cannot, such as making
cashew milk 100% liquefied without pre-soaking, or making a creamy mango sorbet in 3min
start to finish. It really is incredibly powerful, reliable, and beautiful. Plus, Vitamix also has a food
processor attachment that works with this model – umm, take my money! Much love.

STAND MIXER (KITCHENAID ARTISAN)

As I’m not so much a baker (yet), this tool was added into my tool team a little later. In fact, I
purchased it more for the pasta attachment ability (which I use for making noodles more than
pasta) than for the mixer. I was used to whisking most things by hand, and even though I’m not
terribly unfit, the power of this machine far exceeds what I can do any day. The pasta attachment
set is sold separately, but is beautifully designed and user friendly. When I’m craving a super
smooth coconut whipped cream to enjoy with fresh fruit or on as a topping for a comforting latté,
I definitely pull this baby out to take it for a spin.

xiii
ESPRESSO MACHINE (BREVILLE BARISTA)
I absolutely love this machine. I’m not an everyday coffee drinker, but I do appreciate a beautifully
pulled espresso with the most amazing, creamy crema. Since the machine has a built-in grinder,
the oils in the coffee beans are preserved, and that shot of espresso is as fresh as can be (using
freshly roasted beans gives the best results).

ELECTRIC WATER KETTLE (BODUM)

For the longest time I have been boiling water in a small saucepan to make tea. For sure, it
does the job but having an electric kettle that is simply plug and play is an invaluable tool in the
kitchen. Of course, having hot water quickly and without using the stovetop isn’t just for making
tea! I also use the kettle for hot water to soak thin rice noodles when I’m making pad Thai or to
soak vermicelli noodles if I’m in the mood for some fresh vermicelli salad.

COOKWARE (ZWILLING PASSION)

Stainless steel is one of my personal favourites. It’s versatile, easy to clean, and easy to stack
in storage. I look for pots and pans with comfortable handles and a really solid construction.
Moreover, I prefer cookware with a flush construction without rivets on the inside (same goes for
the lids) – dirt and moisture gets trapped in there over time that can wear down the integrity
of the construction. One other really important feature I look for are lips that allow you to pour
liquids quickly and easily.

KNIVES (ZWILLING PRO)

These are your everyday tools. Depending on what you do most, you can determine which knife
to invest in first to build your dream set. My most utilized knife is the chef knife. When selecting
your chef knife, try different lengths (6”, 7”, 8”, etc) and be mindful of how the handle feels in your
hand. I prefer knives with a full tang (one piece of steel from the tip of the blade going through to
the handle) because it gives me the feel of complete control with the knife. Since you’re actually
holding the knife where the steel meets the handle, be mindful of how the grip feels in your hand
between your thumb and index finger. The two other knives that are very important in my kitchen
would be the pairing knife and the bread knife. The pairing knife is small and gives you a lot more
dexterity for more intricate work, and the bread knife’s serrated edge makes life very easy when
slicing bread. There are many options for knives, but the most important factor is how you feel
with it – after all, it will be you using them.

SIEVE (OXO)
I think this kitchen tool is many a times overlooked. It’s not really the sexiest looking tool in the
drawer, but I use mine almost everyday! My sieve is fine enough for most uses, such as draining
noodles, sifting matcha powder, whisking through miso pastes, and passing through loose-leaf tea.
This little tool definitely deserves a lot more appreciation.

xiv
CUTTING BOARD (LEGNOARTE)
Perhaps the underdog tool in the kitchen. The knife gets all the glory, but it’s the cutting board
that supports the knife. I prefer large cutting boards for more workspace, plus a beautiful wood
one also looks great on the countertop doesn’t it? If you’ve invested in high quality knives, try not
to use glass cutting boards - they will actually damage the blades. Although wooden cutting
boards do require some TLC, they provide a nice soft surface for your blades to land. To care for
your wooden board, wash with warm soapy water, rinse, and dry immediately. If my board is
wet from chopping veggies after I’m done cooking, I always take the time to wash and dry the
board before doing anything else. This will significantly help prevent the board from warping.
Remember to occasionally rub on some food-safe mineral oil as well!

SPICE + PANTRY CONTAINERS (PC)

I think it’s safe to say that I’m a little bit of a neat freak. My stackable spice and pantry containers
are by a Canadian supermarket brand called President’s Choice (PC brand) and sold exclusively at
Loblaws banner stores. I have quite a few of these containers and it did take about three months
to organize and slowly implement the neat freak makeover. Of course, glass would be more
ideal but plastic is significantly lighter – which was a big consideration for stacking so many in the
cupboards.

CARBON STEEL FRYING PAN (BALLARINI 11”)

For my nonstick cooking needs, I turn to my trusty carbon steel frying pan. True, it’s not a large
wok, but cooking for 1-2 portions works really well for me. I wouldn’t say that it’s the same as a
Teflon pan since you do need to use some oil to create that nonstick ability, but having a pan that
is pure metal material and does nonstick wonders when stir frying noodles or cooking fried rice
earns a very special place in my kitchen (and in my heart!). Seasoning the pan is necessary when
buying a new pan, but I assure you that once you learn how to do it you’ll never go back. Here are
the steps to season and wash your carbon steel frying pan:
1. Wash and scrub the pan clean with a scouring pad and hot soapy water
2. Heat it up on medium heat for about 10-15min. The pan will change color
3. Let the pan cool completely. Then, apply a thin layer of grapeseed or flaxseed oil with a paper
towel. Fold the towel onto a clean side and wipe around the pan again to ensure a truly
thin layer of oil
4. Heat the pan on medium heat for about 5min. Remember to turn the fan on or keep a
window open as it may get smokey
5. Let the pan cool down completely and repeat steps 3 and 4 again
6. While the pan is cooling down the second time, wipe the inside of the pan to remove any
excess oil (be very careful or use tongs)

1. To clean the pan after use, scrape the pan with a wooden spatula and hot water to remove any
excess remnants and wipe clean with a paper towel
2. Heat the pan on medium heat for about 5min to ensure that all of the moisture is gone (set a
timer so you don’t forget about the pan)

xv
SIDES + STARTERS
 CRUNCHY PEANUT SLAW

TIME: 20 – 25min 1. Blend the dressing ingredients in a blender on high until smooth

SERVINGS: 2. Shred the red and nappa cabbages. Slice the carrot and apple into
3-4 thin matchsticks. Finely chop the green onion

3. Squeeze the liquid out of the jackfruit and flake into a very large
INGREDIENTS: mixing bowl

DRESSING 4.
1/3 cup peanut butter
small piece ginger
3 tbsp soy sauce 5.
1 tbsp cane sugar
2 tbsp olive oil 6.
1/2 cup coconut milk
1 tsp chili powder 7.
splash of lime juice
Add the cabbages, carrot, apple, and green onion into the bowl along
with the edamame and mint leaves
Heat up a frying pan to medium heat and toast the peanuts for
3-4min
Pour in the dressing into the slaw to taste and mix well
Plate the slaw and top with some toasted peanuts

SLAW
200g red cabbage
250g nappa cabbage
100g carrot
1 apple (Fuji or gala)
2 sticks green onion
120g canned jackfruit
1/2 cup edamame
20g mint leaves
1/2 cup roasted peanuts

4
 TOFU FRESH ROLLS
TIME: 1 – 1.5 hours
SERVINGS:
6 rolls
INGREDIENTS:
FRESH ROLLS
350g extra firm tofu
salt and pepper to taste
60g mung bean noodles
1/4 English cucumber
25g Thai basil
25g mint
6 leaves red/green lettuce
25g cilantro
6 sheets rice paper
PEANUT SAUCE
3 tbsp peanut butter
1-2 tbsp coconut milk
1 tbsp soy sauce
SPICY SOY SAUCE
couple sprigs cilantro
1/2 stick green onion
1 red Thai chili pepper
3 tbsp soy sauce
1 tbsp chili oil*
1 tsp toasted sesame oil
*chili oil recipe can be found
on page 68
FRESH ROLLS
1. Preheat the oven to 375F
2. Dry your extra firm tofu with a paper towel and slice into thick sticks
3. Season the tofu with salt and pepper and bake for 30-40min
4. Bring a pot of water to boil. Once boiling, take the pot off the heat
and let the noodles soak for 3-5min. Then, stop it from overcooking by
cooling it down with cold water
5. Slice the cucumber into sticks around the same size as the tofu. Be
sure to have the remaining fillings ready before starting to roll
6. Dip your rice paper in a plate of warm water for about 15-30 sec
7. Spread your rice paper onto a cutting board and place in your desired
fillings
8. To roll, take the flap closest to you and fold over the fillings. Then, tuck
it in and roll it once. Then, tuck in both sides and complete the roll.
That’s it!
DIPPING SAUCES
1. For the peanut sauce, place ingredients into the blender and blend on
high speed. If your sauce is too runny, add more peanut butter. If it’s
too thick, add more milk. Alternatively, you can slightly warm up the
ingredients in the microwave or stovetop and hand whisk to combine
2. For the spicy soy sauce, chop up the cilantro, green onion, and red Thai
chili pepper. Then, combine with the other ingredients in a bowl
6
 MIGHTY CAESAR SALAD

TIME: 15 – 40min SALAD

SERVINGS: 1. Chop the romaine lettuce and set aside

see ingredients 2. Combine and toss in a mixing bowl the chickpeas, garlic and onion
powder, smoked paprika, olive oil, and a generous pinch of salt and
INGREDIENTS: pepper

SALAD (2 portions) 3. Heat up a non-stick pan to medium heat. Sauté the chickpeas for
225g romaine (about 1) 5-8min. Add to the salad as a delicious topping. Alternatively, you can
1 cup canned chickpeas bake these in the oven at 400F for about 20-25min
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika DRESSING
2 tbsp olive oil
pinch of salt 1. Blend all of the ingredients together on high until emulsified (if
pepper to taste you don’t have a high powered blender, soak the cashews in water
overnight)
DRESSING (2 cups)
1 1/2 cups cashews 2. Enjoy the dressing right away or store it in the fridge to thicken up
3 pieces garlic more. Enjoy for up to 3 weeks!
1 tbsp Dijon mustard
1 tsp pink salt
3 tbsp lemon juice
drizzle of olive oil
fresh cracked pepper
1 cup water
dill pickle*

*different brands will be more

or less strong in flavour. Start
with a couple inches worth of
a pickle and taste. You can
always add more, but cannot
take away

8
 CREAMY MUSHROOM SOUP
TIME: 35 – 40min
SERVINGS:
2 2.
INGREDIENTS:
1/2 lb mushrooms
3 tbsp olive oil
1 onion
2-3 pieces garlic
1/2 a potato
salt and pepper to taste
4 1/2 cups veggie stock
1/4 cup cashews*
1/4 cup water
*soak the cashews overnight
to soften them if not using a
high powered blender
1. Remove the stalks from the mushrooms and set aside along with half
of the mushroom caps
Slice the remaining mushroom caps and set aside
3. Heat up a stockpot to medium heat and add a drizzle of olive oil
4. Roughly chop the onion and crush the garlic. Sauté the onions and
garlic until golden brown
5. Thinly slice the potato, then rinse and drain in cold water to remove
the excess starch
6. Add the potato and the mushroom stalks/caps (not the sliced caps)
that were set aside
7. Season with salt and pepper and cook for a few minutes
8. When the vegetables are browned, add the vegetable stock
9. Simmer on medium for 10min
10. Add the cashews, water, some salt and pepper, and a drizzle of olive
oil into a blender. Blitz on high until liquefied
11. Add the cashew cream into the pot and stir to combine
12. Pour the entire pot into the blender
13. Place the stockpot back onto medium heat. Add a drizzle of olive oil,
the sliced mushroom caps, and season with salt and pepper
14. Sauté for a few minutes, meanwhile, blend the soup on high
15. Add the soup back into the pot and stir
16. Plate and finish with fresh cracked pepper and a drizzle of olive oil
10
 MUSHROOM CHILI KOROKKE

TIME: 1 – 1.5 hours 1. Bring a pot of water to boil for the potatoes

SERVINGS: 2. Peel the potatoes and chop into small cubes to help them cook faster
4 - 7 korokke 3. Boil the potatoes for 10-15min or until fork tender. Place a lid on the
pot to help it cook faster but keep an eye on it for it can boil over
INGREDIENTS:
4 med. yellow potatoes 4. Finely dice the white onion and finely chop the green onions.
1 white onion Roughly chop the shiitake mushrooms
3 sticks green onion
70g shiitake 5. Drain the water from the potatoes and transfer into a large mixing
salt and pepper to taste bowl
3 tbsp potato starch 6. Season the potatoes with salt and pepper. Then, add in the potato
4 tbsp chili oil* starch and mash with a fork
1 cup panko
pinch of salt 7. Heat up a frying pan to medium heat. Add in the chili oil
2 cups grapeseed oil
1 tbsp soy sauce 8. Sauté the white onions for about 5min. Then, add in the mushrooms
splash black rice vinegar** and green onions. Sauté for another 4-5min
4 tbsp ketchup 9. Transfer the mixture to the potatoes. Mix and combine well

10. Spread the panko onto a plate and season with some salt

*chili oil recipe can be found
on page 68
**can substitute regular rice
vinegar also
11. Shape 1/2 cup of potato mixture into a large nugget (or smaller, it’s up
to you!)
12. Cover and firmly press the panko onto the potato
13. Repeat until you have your desired amount of korokke
14. Pour the grapeseed oil into the frying pan and heat on medium. To
check if the oil is hot enough, stick in a wooden chopstick and see if
there are some bubbles

15. Use a spatula to very carefully place in and fry the korokke for about
45 seconds (or until it starts to turn golden brown) on each side. Place
the korokke onto a paper towel to absorb the excess oil

16. Make the sauce by combining the soy sauce, rice vinegar, and
ketchup. Drizzle the sauce on the korokke or serve on the side

12
 WAKAME SEAWEED SALAD

TIME: 20 – 25min 1. Bring the water to boil. Then, turn off the heat and soak the dried
seaweed in the hot water for a few minutes
SERVINGS:
2 2. Strain the seaweed through a colander (keep the soaking water and
use for another recipe as a light stock). Rinse the seaweed with some
INGREDIENTS: cold running water
3 cups water 3. Add the cane sugar, rice vinegar, soy sauce, sesame oil, and 1 tbsp of
15g wakame seaweed sesame seeds to a small mason jar. Seal the lid and give it a good
1 1/2 tbsp cane sugar shake
1 tbsp rice vinegar
1 1/2 tbsp soy sauce 4. Thinly slice the carrot and daikon into matchsticks
1 tsp toasted sesame oil
2 tbsp sesame seeds 5. Roughly chop the seaweed and dice the tomato. Add them to a large
1/4 carrot mixing bowl along with the arugula, corn, and edamame. Pour in 3/4
small piece daikon of the dressing and mix
1/2 heirloom tomato 6. Assemble your salad by dividing and scooping the salad into your
1 cup arugula (packed) serving bowls. Then, divide and top the salad with the carrot and
1/4 cup corn daikon
1/4 cup edamame
7. Spoon over a little more of the dressing and sprinkle with the
remaining sesame seeds

14
 SALT + PEPPER TOFU

TIME: 35 – 40min 1. Preheat your oven to 375F

SERVINGS: 2. Dry off the tofu with a paper towel. Then, slice into bite sized cubes
1 3. Spread the tofu onto a baking tray lined with parchment paper

INGREDIENTS: 4. Bake for 15-20min

1lb extra firm tofu*
1/2 tbsp Sichuan peppercorns
1/2 tsp black peppercorns
1/4 pink salt
1/4 cup dried chilies
3 pieces garlic
3 sticks green onion
1 small piece ginger
drizzle of olive oil
rice to serve
5. Toast both peppercorns in a hot dry pan for 1min
6. Transfer to a mortar and pestle, add the salt, then grind finely
7. Roughly chop the dried chilies, garlic, green onions, and finely chop
the ginger
8. Heat up a non-stick pan to medium heat and drizzle in some olive oil.
Then, add the chilies, garlic, green onion, and ginger. Sauté for 3-5min
9. Add the tofu and sauté for 2-3min. Then, add the ground pepper and
give it a good stir. Serve with some freshly steamed rice!

*bake some extra to keep in

the fridge and cut down on
the cooking time for this recipe

16
 BAKED FRIES + BASIL MAYO

TIME: 1 hour BAKED FRIES

SERVINGS: 1. Preheat the oven to 400F

see ingredients 2. Slice the potatoes into 1/4 inch sticks

INGREDIENTS: 3. Toss the potatoes in a mixing bowl along with the remaining
ingredients
FRIES (2-3 servings)
4 med. russet potatoes 4. Spread the potatoes onto a tray lined with parchment paper (try not
1/2 tsp onion powder to crowd them)
1/2 tsp garlic powder 5. Bake in the oven for 50min. In the meantime, make the mayo dip
1 tsp smoked paprika
1/4 cayenne pepper
generous pinch pink salt
3 tbsp olive oil MAYO

1. Empty the can of chickpea water (aquafaba) into a small saucepan

MAYO (3 cups)
3/4 cups aquafaba* 2. Boil the aquafaba on medium high heat for 5-6min stirring often
1 tbsp Dijon mustard
1 tbsp lemon juice 3. Add some ice to a large mixing bowl, then place a smaller bowl on top
1 tbsp canned chickpeas of the ice
1 3/4 cups grapeseed oil** 4. Pour in the chickpea water and stir until cold
generous pinch pink salt
few sprigs basil 5. Transfer the chickpea water to the blender and add the Dijon mustard,
lemon juice, and chickpeas

6. Blend on the highest setting to pulverize the chickpeas. Then, turn it

down to medium to medium low
*400ml can of chickpeas has
roughly 3/4 cups aquafaba. 7. Slowly pour in the oil. The mayo will start to thicken up (adjust and
Canned aquafaba is very thick
and is recommended for a pulse the speed if needed)
thicker mayo
8. Transfer the mayo to a mixing bowl and add a generous pinch of pink
salt. Fold to combine
**any oil will work, but a neutral
tasting oil is ideal. Add a little 9. Roughly chop the fresh basil and mix into the mayo you plan to serve
more oil for an even thicker as a dip
mayo

18
 ULTIMATE NACHOS

TIME: 20 – 25min 1. Spread the tortilla chips onto a baking tray lined with parchment
paper
SERVINGS:
2-3 2. Dice the bell peppers and tomato. Thinly slice the red onion and
green chili pepper. Chop up the olives and cilantro
INGREDIENTS: 3. Top the chips with the veggie toppings, capers, and black beans

NACHOS 4. Blend up the cheese sauce ingredients in a high powered blender

250g tortilla chips until liquefied. Then, pour out and set aside
1/2 red bell pepper
1/2 green bell pepper 5. Blend up the chipotle sauce ingredients until liquefied
1 roma tomato 6. Generously drizzle the sauces onto the nachos
1/2 red onion
1 long green chili pepper 7. Broil the nachos in the oven on low for 2-3min until the chips start to
1/2 cup olives char. Serve with some mashed avocados
generous sprigs of cilantro
2 tbsp capers
1/2 cup black beans
2 avocados

CHEESE SAUCE
1/2 cup cashews*
1/2 cup water
1 1/2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of pink salt
pepper to taste
drizzle of olive oil

CHIPOTLE SAUCE
1/2 cup cashews*
1/2 cup water
pinch of pink salt
2 tbsp hot sauce
1 tbsp smoked paprika

*soak the cashews overnight to

soften them if not using a high
powered blender

20
 KUNG PAO TOFU
TIME: 35 – 40min
SERVINGS:
1 3.
INGREDIENTS:
1/2 lb extra firm tofu*
salt and pepper to taste
2 tbsp olive oil
3 pieces garlic
1 small piece ginger
2 sticks green onion
4-5 pieces dried red chilies
6-8 fresh shiitakes
2 tbsp cane sugar
1 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp Sichuan peppercorns
1/2 cup whole cashews
rice to serve
*bake some extra to keep in
the fridge and cut down on
the cooking time for this recipe
1. Preheat the oven to 375F
2. Dry off some of the water from the tofu with a paper towel
Chop the tofu into bite sized cubes and season with salt, pepper, and
a drizzle of olive oil
4. Toss the tofu to coat and bake in the oven for 20min
5. Finely chop the garlic and ginger. Chop the green onions into large
pieces
6. Remove the seeds from the dried chilies and roughly chop. Slice the
shiitakes
7. For the sauce, whisk together the cane sugar, rice vinegar, soy sauce,
and sesame oil
8. When the tofu is done, take it out of the oven and set aside
9. Toast the Sichuan peppercorns in a dry pan on medium heat for
about 30 seconds. Then, transfer to a mortar and pestle to grind
10. Heat a non stick pan to medium heat and add a drizzle of olive oil
11. Sauté the garlic, ginger, and green onions for a couple of minutes
12. Add the ground pepper, shiitakes, tofu, and chilies
13. After sautéing for about 3 min, add the sauce and turn the heat off
14. Add the cashews, give it a good stir, and serve with some rice!
22

TIME: 40 – 45min
SERVINGS:
6-8
INGREDIENTS:
2 sticks lemongrass
1 red bell pepper
1 green bell pepper
1/2 red onion
1 tomato
1 medium piece galangal
1 red Thai chili pepper
6 lime leaves
2 tbsp coconut oil
1/4 cup red Thai curry paste
1/2 cup coconut milk*
3L water
150g shimeji mushrooms
400ml canned baby corn
5 tbsp soy sauce
2 tbsp cane sugar
2 tbsp tamarind paste
2 limes
2 sticks green onion
few sprigs cilantro
*use a full fat canned coconut
milk for best results
TOM YUM SOUP
1. Peel the outer layer of the lemongrass and bash the end of the
lemongrass with the butt of a knife (this wil help release it’s aromatic
flavour)
2. Chop the bell peppers, red onion, and tomato into bite sized pieces
3. Roughly chop the galangal, red chili, and tear the lime leaves with
your hands
4. Add the coconut oil and curry paste to a stockpot and heat it up to
medium heat
5. When the paste begins to sizzle, stir it around for 4-5min. If it starts to
look dry, add 2-3 tbsp of the coconut milk into the pot.
6. When the paste looks very soft, a deep red colour, and most of the
liquid is evaporated, add in the coconut milk. Give the pot a good stir
7. Add in the 3L of water, lemongrass, galangal, lime leaves, and chili
pepper
8. Cover the pot and bring to a boil. Then, turn it to medium low and
simmer uncovered for 10-15min
9. Remove the solid ingredients (or keep them in, it’s up to you)
10. Add the bell peppers, red onion, tomato, mushrooms, and corn to the
pot
11. Add the soy sauce, cane sugar, tamarind paste, and the juice of 1 lime
into the pot
12. Give the pot a good stir and turn the heat to medium high. Once it
comes to a boil, it’s done
13. Serve topped with freshly chopped green onions, cilantro, and some
lime wedges
24
 COCONUT SQUASH SOUP

TIME: 1 – 1.5hrs 1. Preheat the oven to 375F

SERVINGS: 2. Carefully slice the squash in half and scoop out the seeds. Then, place
3-4 the squash onto a baking tray lined with parchment paper skin side
up
INGREDIENTS: 3. Bake in the oven for 35-45min depending on the size of the squash.
1 med. butternut squash When the thickest part is fork tender, it’s done. Let it cool for about
10 broccolini 10min
100g cremini mushrooms
1 medium carrot 4. Chop down the broccolini into bite sized pieces and thinly slice the
1 onion mushrooms. Dice the carrot, onion, and garlic
3 large pieces garlic
3 tbsp coconut oil 5. Carefully peel the skin from the tender butternut squash and scoop
pepper to taste aside 2 1/2 cups worth
1/2 tbsp salt 6. Heat up a stockpot to medium heat. Add the coconut oil followed by
few sprigs of thyme the carrot, onion, and garlic. Season with pepper and 1/2 tbsp of salt.
2 tbsp cane sugar Sauté for 5-8min
3 cups vegetable stock
2 cups water 7. Add in the thyme and sauté for another few minutes. Add in the
400ml can coconut milk squash and the cane sugar. Sauté for another minute
1/3 cup shredded coconut
drizzle of olive oil 8. Add in the veggie stock, water, and coconut milk (set aside a little bit
for garnish)

9. Turn up the heat to medium high, cover, and bring it to a boil

10. Transfer the soup to the blender or use a stick blender if you have one.
Blend on high until nice and velvety

11. Pour the soup back into the pot with the heat off. Cover the pot to
keep it nice and hot

12. Heat up a frying pan on medium heat. Add in the shredded coconut

13. Toast for a few minutes until golden brown. Set aside

14. Wipe out the pan with a paper towel and place back on medium heat

15. Sauté the broccolini for 3-4min. Add in the mushrooms and a pinch
of salt. Sauté for another 3-4min

16. Place some of the veggies in the middle of your serving bowl. Then,
pour around 2 cups of soup per portion

17. Sprinkle over some toasted coconut. Add some fresh cracked pepper.
Drizzle over some olive oil and coconut milk

26
 SWEET + SOUR TOFU
TIME: 35 – 40min
SERVINGS:
1 spread them out onto a baking tray lined with parchment paper and
INGREDIENTS:
1/2 lb extra firm tofu*
3/4 green bell pepper
3/4 red bell pepper
1/2 red onion
2 pieces garlic
1 small piece ginger
2 tbsp cane sugar
1 tsp pink salt
1/2 cup apple cider vinegar
2 tbsp ketchup
1 tsp potato starch
1/2 cup fresh pineapple
drizzle of olive oil
rice to serve
*bake some extra to keep in
the fridge and cut down on
the cooking time for this recipe
1. Preheat the oven to 375F
2. Dry the tofu with a paper towel and slice into bite sized cubes. Then,
bake in the oven for 25min
3. Chop the green and red bell peppers into bite sized pieces. Quarter
the red onion
4. Finely chop the garlic and ginger
5. Heat up a small saucepan to medium heat. Add the cane sugar, pink
salt, apple cider vinegar, ketchup, and potato starch
6. Whisk until the ketchup is mixed through and cook for a few minutes
7. Chop 1/2 cup worth of fresh pineapple pieces
8. Heat up a sauté pan to medium heat. Drizzle in some olive oil
9. Sauté the garlic and ginger for about 1min. Then, add and sauté the
veggies for 5min
10. Add the pineapple and tofu. Sauté for another couple of minutes
11. Add the sauce. Give the pan a good stir to evenly glaze the veggies.
Serve with freshly steamed rice!
28
 CRUNCHY LETTUCE WRAPS
TIME: 30 – 35min 1.
SERVINGS:
2-3 2.
3.
INGREDIENTS:
WRAPS 4.
4 dried shiitakes
10g wood ear mushrooms
2 pieces garlic
small piece ginger
2 sticks green onion 5.
65g broccolini 6.
60g water chestnuts
1/2 cup roasted peanuts
1/2 cup corn 7.
100g canned chickpeas
3 tbsp olive oil
2 Boston lettuce
SWEET + SOUR SAUCE 8.
1 red Thai chili pepper
1/2 cup water 9.
2 tbsp cane sugar
2 tbsp soy sauce
2 tbsp rice vinegar 10. Add in the mushrooms, water chestnuts, corn and chickpeas. Sauté
3 tsp potato starch
11. Remove the leaves from the Boston lettuce and serve alongside the
Place the dried shiitake mushrooms and wood ear mushrooms into a
heat proof bowl and pour in about 3 cups of hot water
Cover the bowl and let the mushrooms rehydrate for 10-15min
Finely slice the red Thai chili pepper and add to a small saucepan
along with the sauce ingredients (except for the potato starch)
Heat the saucepan up to medium high heat and stir occasionally to
dissolve the sugar. Make a slurry by stirring together the potato starch
with about a tbsp of water. When it comes to a boil, pour in the slurry
while stirring the sauce
Pour the sauce into the serving bowl and let it cool
Finely chop the garlic, ginger, green onion, broccolini, and water
chestnuts
Drain out the water from the mushrooms and run under cold water.
Squeeze out the excess water from the shiitakes and then very
carefully remove the stalks. Dice the shiitakes and roughly chop the
wood ear mushrooms
Heat up a frying pan to medium heat. Add in the peanuts and toast
for 2-3min. Set the peanuts aside and add the olive oil into the pan
Sauté the garlic and ginger for about a minute. Then, add in the
broccolini and sauté for 2-3min
for another 3-4min
fillings, toasted peanuts, and sauce
30
 KALE + ASPARAGUS SOUP

TIME: 30 – 35min 1. Roughly chop the kale, garlic, onion, and potato

SERVINGS: 2. Snap off the woody stalks of the asparagus. Set the stalks aside and
2 further chop down the spears into bite sized pieces

3. Heat up a pot to medium heat. Drizzle in some olive oil

INGREDIENTS:
50g kale 4. Sauté the asparagus spears for a few minutes and set aside
3 pieces garlic
1 onion 5. Add another drizzle of olive oil into the pot. Add in the onions, garlic,
1 medium potato and potatoes. Season with salt and pepper. Sauté for 3-4min
70g asparagus 6. Add in the asparagus stalks and the kale. Sauté for another 3-4min
3 tbsp olive oil
1 tsp salt 7. Add in the veggie stock and give the pot a good stir
pepper to taste
5 cups veggie stock 8. Bring to a boil, then cook on medium for 5-8min

9. Transfer to the blender and blend on high until smooth (or use a stick
blender)

10. Plate the sautéed asparagus in the middle of the serving bowls and
pour in the soup

11. Finish with some fresh cracked pepper and a drizzle of olive oil

32
 HOT + SOUR SOUP
TIME: 25 – 30min
SERVINGS:
3-4
INGREDIENTS:
8 cups water
10g wood ear mushrooms
25g dried shiitake
2 pieces garlic
1 small piece ginger
1/2 lb firm tofu
75g bamboo shoots
drizzle of olive oil
4 tbsp soy sauce
3 tbsp black rice vinegar*
2 tsp cayenne powder
3 tbsp potato starch
2 sticks green onion
*use regular rice vinegar if you
cannot find black rice vinegar
1. Add the 8 cups of water and the dried mushrooms to a stockpot.
Cover and boil for 15min
2. Mince the garlic and ginger. Slice the tofu into strips
3. When the mushrooms are rehydrated, carefully remove and cool them
down with cold water. Pour the mushroom water into a large mixing
bowl and set aside
4. Carefully remove the stalks from the shiitakes. Thinly slice both
mushrooms and the bamboo
5. Heat up the stockpot to medium heat. Drizzle in some olive oil
6. Add in and sauté the garlic and ginger for a couple of minutes. Then,
add in the reserved mushroom water
7. Add the rest of the ingredients minus the tofu, potato starch, and
green onions
8. Make a slurry by combining 3 tbsp potato starch with 3 tbsp of water
9. Turn the heat up to bring the soup to a boil. Slowly pour the slurry into
the soup while stirring
10. Add in the tofu and give it a good stir
11. Serve the soup with freshly chopped green onion
34
 ZUPPA TOSCANA

TIME: 25 – 30min 1. Finely chop the shallots and garlic. Chop the potatoes into small
cubes and set aside
SERVINGS:
5-6 2. Add the cashews, water, and a generous pinch of pink salt into the
blender. Blend on high to liquefy. Set the cashew cream aside
INGREDIENTS: 3. Heat up a stockpot to medium heat. Add a generous drizzle of olive
2 shallots oil
3 pieces garlic
4 med. russet potatoes 4. Sauté the shallots and garlic for 2min and season with salt and
1 cup cashews* pepper
1 cup water
1 tsp pink salt 5. Add in the vegan sausage. Use a spatula to break up the sausage and
drizzle of olive oil sauté for 5-7min
pepper to taste 6. Add in the oregano, potatoes, and veggie stock
4 vegan sausages**
2 tsp dried oregano 7. Give the soup a good stir. Half cover the pot and bring to a boil. When
3L vegetable stock it comes to a boil, simmer on medium for 5-8min
20g fresh kale per serving
8. Add in the cashew cream while stirring

*soak the cashews overnight to
soften them if not using a high
powered blender
9. Plate some pieces of fresh kale in the serving bowls and pour in the
hot soup
10. Drizzle over some olive oil and add some fresh cracked pepper

**my favourites are Beyond

Meat and Field Roast!

36
 TEX-MEX SOUP

TIME: 15 – 20min 1. Dice the red onion and roughly chop the garlic

SERVINGS: 2. Remove the seeds from the scotch bonnet and finely chop
2-3 3. Heat up a stockpot to medium heat and add in the olive oil

INGREDIENTS: 4. Sauté the onions, garlic, and pepper for a few minutes. Then, add in
1/2 red onion the dry spices
2 pieces garlic
1 scotch bonnet* 5. Give the pot a stir and add in the cane sugar
3 tbsp olive oil 6. Add in the canned tomatoes (carefully!) and use a spatula to break
1/2 tbsp cumin them up
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder 7. Add the beans, corn, and veggie stock
2 tbsp dried oregano
2 tbsp cane sugar 8. Bring the soup to a boil, then it’s ready to serve
800ml can peeled tomatoes 9. Top the soup with sliced avocado, fresh cilantro, and some crushed
1 can black beans tortilla chips
2 cups corn
6 cups vegetable stock
1 avocado
1 small bunch cilantro
handful tortilla chips

*optional, very spicy!

38
 CHILI GREEN BEANS

TIME: 20 – 25min 1. Bring a pot of water to boil for the beans

SERVINGS: 2. Finely slice the garlic and shallot

1-2 3. Mix together the soy sauce, rice vinegar, and hoisin sauce

INGREDIENTS: 4. When the water comes to a boil, blanch the beans for 3-4min
1/2 lb green beans
3 pieces garlic 5. Strain out the water from the beans
1 large shallot 6. Heat up a sauté pan to medium heat. Add the chili oil
2 tbsp soy sauce
1 tsp rice vinegar 7. Sauté the shallot and garlic for about 1min. Then, add the green
1 tbsp hoisin sauce beans and sauté for 4-5min
2 tbsp chili oil*
2 dried chili peppers 8. Add the dried chili peppers followed by the sauce and a dash of
rice to serve water

9. Sauté for another few minutes until the sauce has been absorbed.
Serve with freshly steamed rice

*chili oil recipe can be found

on page 68

40
 TERIYAKI EGGPLANT
TIME: 20 – 25min
SERVINGS:
1-2
INGREDIENTS:
2 Asian eggplants
85g oyster mushrooms
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice vinegar
2 pieces garlic
small piece ginger
2 tbsp toasted sesame oil
1/2 cup water
1/2 tbsp sesame seeds
few small sheets nori*
rice to serve
*toasted seaweed that is used
for rolling sushi
1. Roughly slice the eggplants into bite sized sticks
2. Peel apart the oyster mushrooms
3. To make the teriyaki sauce, add the soy sauce, maple syrup, and rice
vinegar into a bowl. Grate in the garlic and ginger. Give the sauce a
good stir
4. Heat up a sauté pan to medium heat. Then, add in the sesame oil
5. Sauté the eggplant for 4-5min
6. Add in the mushrooms and sauté for another couple of minutes
7. Add in the teriyaki sauce and water. Give it a good stir, cover and cook
on medium low for 10-12min
8. Plate and sprinkle over the sesame seeds and chopped nori. Serve
with freshly steamed rice
42
 SHIITAKE AVOCADO TOASTIES

TIME: 15 – 20min 1. Mash the avocado in a bowl with salt and pepper, lime juice, and lime
zest
SERVINGS:
8 - 10 slices 2. Slice the shiitake mushrooms really thin

3. Heat a non stick pan to medium high and drizzle in some olive oil
INGREDIENTS:
1 large avocado 4. Sauté the mushrooms for 7-8min or until golden brown
salt and pepper to taste
1 tbsp lime juice + zest 5. Slice your bread into little toasties
250g fresh shiitakes 6. Place your bread onto a baking tray and broil on low for 2-3min
2 tbsp olive oil
1/3 baguette 7. Spread the avocado mash onto the toasties and top with the sautéed
mushrooms

44
 HEARTY CHICKPEA STEW

TIME: 30 – 35min 1. Dice the onions, finely chop the garlic, and cube the sweet potato

SERVINGS: 2. Heat up a stockpot to medium heat. Add the olive oil

4-6 3. Add in the cumin seeds and fry for 1min. Then, add in the onions,
garlic, and pink salt. Sauté for a couple of minutes.
INGREDIENTS:
3 red onions 4. Add in the chili powder, paprika, cinnamon, and thyme
5 pieces garlic
1 large sweet potato 5. Add in the sweet potato and chickpeas. Give the pot a stir
3 tbsp olive oil 6. Add in the tomatoes and crush to release its juices
2 tsp cumin seeds
3 tsp pink salt 7. Pour in two tomato cans worth of water
1 tsp chili powder
1 tbsp sweet paprika 8. Add the pink salt and stir well. Turn up the heat to bring to a boil,
1 tbsp cinnamon then simmer on medium for 15min
few sprigs thyme 9. Remove the leaves from the collard greens and give it a rough chop
800ml canned chickpeas
800ml canned tomatoes* 10. Add the greens into the stew along with the raisins
1.6L water
2 bunches collard greens 11. Transfer 3 cups of stew into a blender and blend on medium high
1/4 cup sweet raisins 12. Pour the blend back into the stew and give it a good stir
few sprigs parsley
13. Plate and garnish with freshly chopped parsley

*try San Marzano whole

canned tomatoes or if you pre-
fer fresh tomatoes, try 4-5 vine
ripe tomatoes

46
 GARLIC CHILI EGGPLANT
TIME: 15 – 20min
SERVINGS:
1-2
INGREDIENTS:
2 Asian eggplants
small piece ginger
3 pieces garlic
1/4 cup chickpeas
3 tbsp chili oil*
2 tbsp soy sauce
1 tsp cane sugar
1 tbsp rice vinegar
1 tbsp gochugaru*
1 tsp potato starch
1 cup vegetable stock
2 sticks green onion
rice to serve
*chili oil recipe can be found
on page 68
*gochugaru is Korean pepper
powder
1. Slice each eggplant into 3 equal round pieces, then quarter each
piece. Finely chop the ginger and garlic. Coarsely mash the
chickpeas with a fork
2. Heat up a non stick pan to medium heat and add 2 tbsp chili oil
3. Sauté the eggplant for 2-3min to get some colour, then set aside. Add
in 1 tbsp chili oil followed by the ginger, garlic, and chickpeas
4. Sauté for about a minute, then add the eggplant back into the pan
5. Combine the soy sauce, cane sugar, and rice vinegar together. Then,
add into the pan
6. Add in the gochugaru and give the pan a stir
7. Stir together the potato starch and vegetable stock, then slowly pour
the slurry into the pan while stirring
8. Stir and cook for a few minutes until the eggplants are fork tender
9. Garnish with freshly chopped green onions and serve with rice
48
 JALAPEÑO POPPERS
TIME: 35 – 40min
SERVINGS:
24 poppers
INGREDIENTS:
12 jalapeño peppers
few drizzles of olive oil
1/2 tsp salt
1 cup cashews*
1/4 cup water
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tbsp nutritional yeast
splash of lime juice
1/2 cup panko
1 tsp smoked paprika
*soak the cashews overnight to
soften them up if not using a
high powered blender
1. Preheat the oven to 375F
2. Slice the peppers in half and remove the seeds
3. Toss the peppers in a large mixing bowl with a drizzle of olive oil and a
generous pinch of salt
4. Line the peppers onto a baking tray
5. Add the cashews, water, 1/2 tsp salt, onion powder, garlic powder,
nutritional yeast, and lime juice to the blender and blend on high until
liquefied (use the tamper if needed)
6. Fill the peppers with the cashew mixture
7. Sprinkle over a generous amount of panko and finish with a dash of
smoked paprika
8. Bake in the oven for 25min, then broil on low for 1-2min
50
 POTATO + FENNEL SALAD

TIME: 20 – 25min 1. Chop the potatoes into bite sized pieces and boil them in a large pot
of water until fork tender
SERVINGS:
2-3 2. In a large mixing bowl, whisk together the grain mustard, lemon juice,
olive oil, salt, and pepper
INGREDIENTS: 3. Separate the fennel trimmings from the bulb. Remove the core from
8 medium potatoes the bulb, and thinly slice the bulb. Place into the mixing bowl
3 tbsp grain mustard
3 tbsp lemon juice 4. Chop the fennel trimmings, dill, parsley, and green onions. Add them
1/2 cup olive oil into the mixing bowl
1/2 tbsp salt
pepper to taste 5. Drain the potatoes and add them into the bowl and give it a good mix
1/2 cup fennel trimmings 6. Taste the salad and adjust the seasoning to your preference
1/2 fennel bulb
few sprigs dill
few sprigs parsley
3 sticks green onion

52
 CHICKPEA TOMATO SALAD

TIME: 15 – 20min 1. Thinly slice the fennel, half the cherry tomatoes, and roughly chop the
kale
SERVINGS:
2–3 2. Place the veggies in a large mixing bowl along with the chickpeas and
artichoke
INGREDIENTS: 3. Tear the basil leaves and add into the salad

SALAD 4. Make the dressing by combining the vinaigrette ingredients in a small

80g fennel jar and shaking until emulsified
300g cherry tomatoes*
50g black kale 5. Pour the dressing into the mixing bowl, toss, and serve
400ml canned chickpeas
300g jarred artichoke
15g basil

VINAIGRETTE
1/2 tsp salt
pepper to taste
1 tsp oregano
2 tbsp lemon juice
1 tbsp Dijon mustard
1/4 cup olive oil

*try heirloom or rainbow cherry

tomatoes!

54
 DELIGHTFUL HUMMUS

TIME: 10 – 15min 1. Drain the chickpeas and add to the food processor along with the rest
of the hummus ingredients. Blend for about 45 seconds
SERVINGS:
2-3 2. Plate the hummus and add on the toppings

INGREDIENTS:

HUMMUS
800ml canned chickpeas
4 pieces garlic
1/3 cup tahini
1/3 cup lemon juice
1 tsp salt
pepper to taste
1 cup water
drizzle of olive oil

TOPPINGS
1 tbsp smoked paprika
1/4 cup chopped olives
1/2 cup pomegranate seeds
few sprigs parsley
drizzle of olive oil

56
 GRAPE LEAVES

TIME: 1 – 1.5hrs 1. Rinse and drain the rice and place in a large mixing bowl

SERVINGS: 2. Finely chop the garlic. Dice the onion and tomato. Add them to the
6-8 mixing bowl along with the salt, pepper, oregano, and olive oil

3. Give the rice a mix and set it aside

INGREDIENTS:
4 cups long grain rice 4. Remove the grape leaves from the jar and rinse before stuffing the
6 pieces garlic leaves. Spread out a leaf and remove the stem if any. Add about 2 tsp
2 onions of rice mixture just underneath the centre of the leaf. Fold the bottom
4 large roma tomatoes over to tuck in the rice and fold in the sides. Then, complete the roll.
3 tsp salt Repeat for all of the leaves or until the filling is done
pepper to taste
1 tbsp oregano 5. Slice one of the lemons and line the entire bottom of a large stockpot
3 tbsp olive oil 6. Place in and stack the rolled grape leaves into the pot. Slice the other
1L grape leaves lemon to line the top when finished
2 lemons
7. Use a weight to keep the grape leaves down. I use the glass bottom
of a cake springform pan with a mason jar filled with water placed on
top. A small heat proof plate will also work.

8. Fill the pot with water to about 2 inches above the grape leaves

9. Bring the water to a boil, then turn the heat to medium and cook for
30min

10. Carefully remove the weights and drain out the water. Serve warm or
cold

58
 FALAFEL + TAHINI SAUCE

TIME: 30min – overnight 1. Roughly chop the garlic, onion, parsley, cilantro

SERVINGS: 2. Add the remaining falafel ingredients (except for the avocado oil) to
12 falafels the food processor and blend for about 45secs

3. Use an ice cream scoop to scoop out the mixture and shape into balls
INGREDIENTS: with your hands. Repeat until the mixture is done

FALAFEL 4. Add the avocado oil to a small saucepan and heat up to medium heat
3-4 pieces garlic (after 4-5min, stick a wooden chopstick in. If you see some bubbles,
1/2 onion the oil is ready)
10g parsley
10g cilantro 5. Carefully fry the falafel for about 2-3min on each side (fry them in
1 cup dry chickpeas* small batches and avoid overcrowding). Once they are golden brown
1/2 tsp cumin and crispy, place them onto a plate lined with paper towels to rest.
1/2 baking soda Repeat until all of the falafel are fried
2 tbsp coconut flour 6. Make the sauce by grating the garlic into a small mixing bowl. Then,
1 tbsp potato starch add in the tahini and lemon juice. Whisk to combine. Garnish the
1 tbsp lemon juice sauce with some freshly chopped parsley
1 tsp salt
pepper to taste
1 1/2 cups avocado oil

TAHINI SAUCE
1 piece garlic
3/4 cups tahini
5 tbsp lemon juice
couple sprigs parsley

*soak the dry chickpeas

overnight in a large bowl.
Fill about 2 inches above
the chickpeas with water.
Dry chickpeas will give better
results than canned

60
 FRESH TABOULI

TIME: 25 – 30min 1. Soak the cracked wheat in the water for about 15-20min

SERVINGS: 2. Finely chop the parsley and add to a large mixing bowl
3-4 3. Dice the tomato, onion, and cucumber. Add to the mixing bowl

INGREDIENTS: 4. Add the lemon juice, a generous drizzle of olive oil, and season with
1 tbsp cracked wheat salt and pepper
1 1/2 tbsp water
200g parsley 5. Add in the cracked wheat, give the salad a good mix, and serve
3 roma tomatoes
1/2 onion
3/4 English cucumber
1/4 lemon juice
drizzle of olive oil
salt and pepper to taste

62
 EASY FATOUSH

TIME: 20 – 25min 1. Preheat the oven to 350F

SERVINGS: 2. Chop the pita bread into small bite sized pieces and spread onto a
4-6 baking tray. Bake in the oven for a couple of minutes until crisp (set a
timer if you move onto the next steps)
INGREDIENTS: 3. Chop up the romaine lettuce and place in a large mixing bowl
2 pita bread
450g romaine (about 2) 4. Roughly chop the cucumber and tomato. Dice the green bell pepper
1 English cucumber and thinly slice the red onion and radishes. Add these veggies to the
4 large roma tomatoes bowl along with the mint leaves
1 green bell pepper
1/2 red onion 5. To make the dressing, grate the garlic into a small jar. Then, add in the
3 radishes salt, lemon juice, sumac, and olive oil. Close the lid and give it a good
20g mint shake
1 piece garlic 6. Add the dressing to the salad and toss to combine
1/2 tsp salt
2 tbsp lemon juice 7. Serve the salad topped with the crispy pita chips
2 tbsp sumac
4 tbsp olive oil

64
ENTRÉES
 CHILI GARLIC FRIED RICE

TIME: 15 – 40min CHILI OIL

SERVINGS: 1. Toast the star anise, cloves, both peppercorns, cinnamon stick,
see ingredients cardamom, and bay leaves in a frying pan on medium heat for 2-3min

2. Add the gochugaru to a heat proof jar followed by the sesame seeds,
INGREDIENTS: salt, and the toasted spices

CHILI OIL (2 1/2 cups oil)
2 star anise
1/4 tsp cloves
1 tsp Sichuan peppercorns
1 tsp black peppercorns
1 stick cinnamon
4 cardamom pods
2 bay leaves
1/2 cup gochugaru*
1 tbsp white sesame seeds
2 tsp Himalayan pink salt
4 pieces garlic
small piece ginger
3 sticks green onion
2 cups avocado oil
1 tsp black rice vinegar**
3. Roughly chop the garlic, ginger, and green onions
4. Pour the avocado oil into a small saucepan and add in the garlic,
ginger, and green onions
5. Heat the oil on medium. When it starts to bubble, turn the heat down
to medium low and simmer for 15min
6. Carefully strain out the oil with a sieve
7. Add a splash of the rice vinegar into the jar followed by the hot oil
8. Give it a stir and let it infuse for half a day. Keep in the fridge for a few
months or in the pantry if you use it often
FRIED RICE

1. Finely chop the garlic. Chop the green onion

FRIED RICE (1 big portion)
4 pieces garlic 2. Remove the seeds from the chili peppers and roughly chop them
4 sticks green onion
4 dried chili peppers 3. Heat up a non stick pan to medium low heat. Add in the chili oil
3 tbsp chili oil 4. Add in and sauté the onions, garlic, and peppers for 1-2min
2 cups overnight rice***
1 1/2 tbsp soy sauce 5. Turn up the heat to medium. Add in the rice and the soy sauce

6. Sauté for 4-5min

*Korean pepper powder that

is commonly stocked at Asian
supermarkets

**can substitute regular rice

vinegar also

***another name for leftover

white rice. Keeping the rice
overnight in the fridge will
decrease the moisture
68
 MASSAMAN CURRY

TIME: 40 – 45min 1. Toast the coriander seeds, cloves, cardamom in a pan on medium
heat for 1min
SERVINGS:
1-2 2. Add the cumin seeds and toast for another 30sec

3. Transfer the toasted spices to a mortar and pestle (crush the

INGREDIENTS: cardamom pods by hand to remove the inside seeds)

CURRY PASTE 4. Grind the spices and set aside

1/2 tsp coriander seeds
1/4 tsp cloves 5. Add in the red peppers and salt. Crush to a mush
3 cardamom pods 6. Finely chop the lemongrass and crush in the pestle and mortar
1/4 tsp cumin seeds
7-10 dried red peppers* 7. Finely chop the galangal and lime peel. Then, add into the pestle and
1 1/2 tsp salt mortar and crush
1 lemongrass
small piece galangal 8. Chop and add the cilantro stems, garlic, and shallot, and continue
small peel of lime crushing
few cilantro stems 9. Add the miso paste and all the dry spices (including the cinnamon
3 pieces garlic and nutmeg), and continue crushing until you have a soft paste (use a
1 shallot spatula to help scrape down the sides
1 tbsp dark miso paste**
1/2 tsp cinnamon 10. In a large saucepan on medium heat, add 2 tbsp of the coconut milk
1/4 tsp nutmeg and cook it until it starts to bubble

MASSAMAN CURRY
400ml coconut milk***
1 1/2 cups vegetable stock
1 red onion
4 baby Japanese sweet-
potatoes
100g Shimeji mushrooms
bunch of Thai basil
few sprigs cilantro
rice to serve
11. Add the massaman curry paste and sauté for a couple of minutes
12. Add the rest of the coconut milk and stir to combine
13. Add the vegetable stock (season with salt if using unsalted stock)
14. Quarter the red onion and add it into the curry along with the sweet
potatoes and mushrooms
15. Give the curry a stir, cover, and cook on medium for 15min
16. Taste and add some salt if needed

17. Plate and top with fresh Thai basil and cilantro. Serve with freshly
steamed rice
*deseeded and rehydrated in
water overnight

**can also use red miso paste

***use full fat canned coconut

milk for best results
70

TIME: 15min – 2 hours
SERVINGS:
see ingredients
INGREDIENTS:
BROTH (2 - 3 servings)
4 pieces garlic
1 medium piece ginger
1 red onion
1 carrot
1 stick celery
150g cremini mushrooms
1 potato
drizzle of olive oil
1 1/2 tbsp pink salt
1/2 tbsp peppercorn
1 tsp cloves
3 star anise
splash of sake (opt.)
2L water
4 bay leaves
PHO (per serving)
1/2lb thin rice noodles
1 king oyster mushroom
50g bean sprouts
few sprigs Thai basil
1 red Thai chili (sliced)
2 lime wedges
*make the broth ahead of
time to put a bowl together
in as little as 15min. Store
the broth in the fridge for
up to 2 weeks
VEGGIE PHO
1. Crush and coarsely chop the garlic. Coarsely chop the ginger
2. Thinly slice some onion, set it aside, and roughly chop the rest.
Roughly chop the carrot, celery, cremini mushrooms, and potato
3. Heat up a stockpot on medium high heat. Add olive oil
4. Sauté the veggies with the salt, peppercorn, cloves, and star anise for
5-8min
5. Add the cremini mushrooms and sauté for another 3-5min
6. Add an optional splash of sake. Then, add the 2L water
7. Add the bay leaves and cover the pot leaving a little opening. This
prevents the broth from boiling over
8. Bring the broth to a boil, then lower the heat to just under medium
and simmer for 1 hour
9. Taste the broth and adjust the seasoning
10. Boil a small pot of water for the noodles
11. Spread the noodles in a rectangular pan and pour over the hot water.
Let it sit for 3-5min
12. Thinly slice the king oyster mushroom
13. Move the noodles around with chopsticks to prevent them from
sticking
14. Pour the broth into a large heatproof bowl through a sieve to catch
the solid ingredients (may have to do this in batches). Use a spoon to
press through the juices
15. Transfer the broth back into the pot and turn the heat to medium
16. Cook the king oyster mushrooms in the broth for 3-5min
17. Transfer the noodles to the serving bowl and ladle over the hot broth
(usually 2-3 cups per serving)
18. Top with the king oyster mushroom slices, onion slices, bean sprouts,
Thai basil and the red Thai chili. Serve with lime wedges
72
 BASIL CHICKPEA NOODLES

TIME: 15 – 20min 1. Bring a pot of water to boil for the noodles

SERVINGS: 2. Chop the broccolini and slice the red bell pepper. Roughly chop the
1-2 green onion and garlic

3. Make the sauce by combining the soy sauce, hoisin sauce, chili oil, and
INGREDIENTS: lime juice
1 cup broccolini (chopped)
1/2 red bell pepper 4. Cook the noodles to half the time of package instructions. Give the
4 sticks green onion noodles a stir occasionally to keep them from sticking
5 pieces garlic
3 tbsp soy sauce 5. Strain out the noodles and set them aside
2 tbsp hoisin sauce 6. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
4 tbsp chili oil*
2 tsp lime juice 7. Sauté the garlic and onions for about a minute. Then, add in the
70g x 2 ramen noodles broccolini, chickpeas, mushrooms, and red bell pepper. Sauté for
drizzle of olive oil 2-3min
1 cup canned chickpeas
75g shimeji mushrooms 8. Add in the noodles followed by the sauce. Sauté for another couple of
1/2 cup basil (packed) minutes

9. Add in the basil leaves and turn off the heat. Give it a good stir and
you’re done

*chili oil recipe can be found

on page 68

74
 MIXED MUSHROOM STROGANOFF
TIME: 25 – 30min
SERVINGS:
2 2.
INGREDIENTS:
1 cup cashews*
1 1/2 cups water
few pinches of salt
300g mixed mushrooms**
3 pieces garlic
1/2 red onion
1/2lb pasta
pepper to taste
3 tbsp olive oil
2 tsp smoked paprika
1/2 cup whiskey
few sprigs parsley
*soak the cashews overnight
to soften them if not using a
high powered blender
**I used a mix of fresh shimeji,
shiitake, oyster, cremini, king
oyster, and seafood mush-
rooms. Any mushrooms will
do or create your very own
chef mix!
1. Add the cashews, 1 cup water, and a generous pinch of salt to the
blender and blend on high until smooth. Set aside
Bring a pot of water to boil for the pasta
3. Prep the mushrooms by peeling apart the oyster mushrooms, slicing
the cremini mushrooms, roughly chopping the king oyster mushroom,
and chopping the seafood mushrooms in half
4. Finely chop the garlic and thinly slice the red onion
5. Cook the pasta to package instructions
6. Heat up a frying pan to medium heat. Add in the mushrooms
7. Dry sauté the mushrooms for 3-4min. Season with salt and pepper
8. Sauté for another 2-3min. Then, add in the garlic and onions
9. Add in the olive oil and smoked paprika
10. Give the pan a stir. Then, add in the whiskey. Sauté for another
2-3min
11. Add in the cashew cream and season with salt and pepper
12. Stir the pan. Then, thin out the sauce by stirring in 1/2 cup water.
Cook for another minute and turn off the heat
13. Strain out the water from the pasta
14. Plate the pasta and ladle the mushroom sauce on top. Garnish with
some freshly chopped parsley
76
 CHICKPEA MASALA

TIME: 15 – 20min 1. Finely chop the garlic and ginger. Dice the onion

SERVINGS: 2. Heat up a sauté pan on medium heat. Then, add the olive oil
1–2 3. Add and cook the coriander seeds, cardamom pods, and bay leaves for
about 1 min
INGREDIENTS:
3 pieces garlic 4. Add the diced onion and the pink salt. Sauté for 3-4min
1 small piece ginger
1 onion 5. Add the garlic and ginger. Sauté for another minute
1 1/2 cup puréed tomatoes 6. Turn the heat down and add in the chili powder, paprika, cinnamon,
3 tbsp olive oil and turmeric. Then, give everything a good mix
1 tsp coriander seeds
2 cardamom pods 7. Add in the puréed tomatoes followed by the garam masala
2 bay leaves
1/2 tsp pink salt 8. Turn the heat back up to medium and stir. Then, add in the chickpeas
1/2 tsp chili powder and cook for about a minute
2 tsp paprika 9. Add in coconut milk. Stir and cook for another 3-4min
1/2 tsp cinnamon
1/4 tsp turmeric 10. Plate and sprinkle over some fresh chopped cilantro. Serve with
2 tsp garam masala basmati rice or naan
1 1/2 cups chickpeas
1/3 cup coconut milk*
few sprigs cilantro
rice to serve
naan to serve

*use full fat canned coconut

milk for best results

78
 FLATBREAD PIZZA

TIME: 30 - 45min
SERVINGS:
2
FLATBREAD
INGREDIENTS:
140g all purpose flour
1/4 warm water
generous pinch pink salt
drizzle of olive oil
MARGHERITA
2 tbsp tomato sauce
1/4 cup shredded cheese*
5-7 leaves fresh basil
fresh cracked pepper
drizzle of olive oil
MEDITERRANEAN
2 tbsp za’atar**
3 tbsp olive oil
2 black figs
5-6 thinly sliced fennel
3-4 thinly sliced red onion
1 tbsp capers
a few fennel trimmings
drizzle of balsamic glaze
1. In a large mixing bowl, combine the flour and pink salt. Then, add the
warm water and a drizzle of olive oil. Mix with a spatula until it starts
to form a dough
2. Knead the dough for a few minutes with your hand. Add more flour if
the dough is sticky. Then, cover the bowl with a towel and let it sit for
15min
3. Thinly slice some fennel, slice the figs, thinly slice the red onion into
rings, and set aside along with a few sprigs of fennel trimmings. Prep
the za’atar by mixing the spice mix with the olive oil to form a paste
4. Roll out the dough into a thick log and divide into 2 portions. Shape
the dough into a round disc, then roll out with a rolling pin. Try to roll
the dough thinly. Repeat with the other portion of dough
5. Heat up a skillet on medium high heat. Be patient and let it warm up
for about 4-5min
6. Place the flatbread onto the skillet and cook for about 1.5min each
side (if making multiple portions, open a window or have the fan on. It
may get smoky). Transfer the flatbread to a cooling rack when done
7. Assemble the margherita pizza starting with the tomato sauce , and
the Mediterranean pizza starting with the za’atar paste. Assemble the
toppings
8. Place the pizzas on a baking tray and broil in the oven on low for 2-
3min

*feel free to use your favourite

plantbased cheese!

**if you cannot find za’atar,

make your own by grinding
equal parts of dried thyme,
oregano, sumac, and white
sesame seeds with a generous
pinch of sea salt in a mortar
and pestle

80
 TANGY VERMICELLI SALAD
TIME: 20 - 25min
SERVINGS:
2 in the soy sauce, rice vinegar, sesame oil, lime juice, and cane sugar.
INGREDIENTS:
1/2 carrot
2 tbsp soy sauce
3 tbsp rice vinegar
1 tsp toasted sesame oil
splash of lime juice
3 tbsp cane sugar
1/4 English cucumber
130g vermicelli
175g extra firm tofu
drizzle of olive oil
salt and pepper to taste
3-4 leaves red leaf lettuce
few sprigs mint
few sprigs cilantro
1 red Thai chili pepper
75g bean sprouts
2 tbsp roasted peanuts
1. Bring a pot of water to boil for the noodles
2. Slice the carrot into thin matchsticks and place them in a bowl. Add
Give it a good mix and let it marinate for about 10min
3. Slice the cucumber into matchsticks
4. When the water comes to a boil, turn off the heat and soak the
vermicelli noodles for 5-7min
5. Pat dry the tofu and slice into strips
6. Heat up a non-stick pan to medium heat. Add a drizzle of olive oil.
Then, sear the tofu for about 1-2min on each side. Season the tofu
with salt and pepper
7. When the noodles are al dente, add a handful of ice into the saucepan
to stop the noodles from cooking further
8. Plate the vermicelli. Then, pile on the carrot, cucumber, red leaf
lettuce, fresh chopped mint, and cilantro. Add the tofu and some
optional fresh chopped chili pepper. Top with a small bunch of bean
sprouts, crushed roasted peanuts, and spoon over some more of the
pickling juices
82
 SOONDUBU JJIGAE

TIME: 40 – 55min GOCHUJANG

SERVINGS: 1. Warm a saucepan on medium heat

see ingredients 2. Add the cane sugar, water, salt, miso, and gochugaru

INGREDIENTS: 3. Cook the mixture for 8-10min stirring occasionally

GOCHUJANG (3/4 cups)
2 tbsp cane sugar
1/2 cup water
1 tsp salt
1 tbsp hatcho miso*
4 tbsp gochugaru**
1 tbsp sesame oil
1 tbsp rice vinegar
STEW (2 servings)
3 pieces garlic
1 shallot
1/2lb silken tofu
2 tbsp sesame oil
2 tbsp Gochujang
6 cups veggie stock
80g kimchi
2 tbsp kimchi juices
2 tsp salt***
2 stick green onion
rice to serve
4. Add in the sesame oil and rice vinegar, turn the heat off, and stir
5. A semi thick paste should have formed and will thicken further once it
cools down. Keep refrigerated and enjoy for up to 1-2 weeks
STEW
1. Begin by chopping the garlic and shallot finely. Carefully slice the tofu
into cubes
2. Warm up your pot to medium heat and add in the sesame oil
3. Add in the garlic and shallots. Cook for 2-3min
4. Add in the Gochujang. Sauté for 2-3min
5. Add the veggie stock, kimchi, kimchi juices, tofu, and salt
6. Turn the heat up to medium high. When it comes to a boil, turn the
heat down to just under medium and simmer for 30-45min
7. Right before serving, bring the stew back up to a boil. When it starts
to boil, top with fresh chopped green onions and serve with some
freshly steamed rice

*hatcho miso is a pungent dark

miso paste. If unable to find,
use red miso

**Korean pepper powder that

is commonly stocked at Asian
supermarkets

***if using unsalted veggie

stock. Season to taste

84
 CLASSIC PAD THAI
TIME: 20 – 25min
SERVINGS:
1-2
INGREDIENTS:
1/2lb fried tofu*
1/2 red onion
70g broccoli
1/2 carrot
35g Chinese chives
1 red Thai chili pepper
1/4lb thin rice noodles
2 tbsp tamarind paste**
1 tbsp maple syrup
3 lime wedges
2 tbsp soy sauce
drizzle of olive oil
50g bean sprouts
2 tbsp roasted peanuts
Few sprigs cilantro
*can also use baked tofu like
on page 6
**be sure to use already pre-
pared tamarind paste or prep
your own using the tamarind
block
1. Bring a pot of water to boil for the noodles
2. Thinly slice the tofu, slice the red onion, chop the broccoli, slice the
carrot into thin matchsticks, chop the Chinese chives into about 1.5
inch pieces, and finely chop the red Thai chili pepper
3. Soak the rice noodles for 2-3min (do not boil them). Stir the noodles
around to remove some of the starch
4. Prep the sauce by stirring together the tamarind paste, maple syrup,
lime juice from one wedge, soy sauce, and chopped chili pepper
5. Heat up a non stick pan to medium heat. Add a drizzle of olive oil
6. Sauté the red onions for 2min. Add the tofu and broccoli and sauté
for another 2min. Add the carrots and sauté for another minute
7. Add in the noodles, chives, bean sprouts, and sauce
8. Carefully stir for a few minutes for the noodles to fully cook and absorb
the sauce
9. Plate the noodles. Then, sprinkle on some crushed roasted peanuts
and freshly chopped cilantro. Serve with 2 lime wedges
86
 TIKKA MASALA

TIME: 30 – 35min 1. Chop the tofu into bite sized cubes

SERVINGS: 2. Heat up a non stick pan to medium heat. Add in about 1 tbsp of olive
1-2 oil

INGREDIENTS:
1/2lb extra firm tofu
3 tbsp olive oil
1/2 onion
2 pieces garlic
2 long green chilies
1/2 tbsp cumin seeds
1/2 tbsp coriander seeds
800ml puréed tomatoes
1 tsp cayenne powder
1 tsp turmeric
1 tbsp garam masala
few sprigs cilantro
basmati rice to serve
naan to serve
yogurt to serve*
3. Sear the tofu to get some nice colour. Then, set aside
4. Finely dice the onion, garlic and green chilies (remove the seeds for
less spice or keep the seeds for more spice)
5. Heat the pan back to medium heat. Add in 2 tbsp olive oil
6. Add in the cumin and coriander seeds and let it fry for about 1min
7. Add in the onion, garlic, and chilies. Sauté for 4-5min
8. Add in the puréed tomatoes followed by the cayenne, turmeric, and
garam masala
9. Give the pan a good stir to combine the ingredients
10. Add the tofu back in and give it a stir
11. Plate and garnish with freshly chopped cilantro. Serve with freshly
steamed basmati rice, naan, and yogurt

*enjoy with your favourite dairy

free yogurt

88

TIME: 30 – 35min
SERVINGS:
2 2.
INGREDIENTS:
2 pieces garlic
1 shallot
1 small piece ginger
2 roma tomatoes
1 long green chili pepper
2 tbsp grapeseed oil
1 tsp cumin seeds
1 tsp coriander seeds
400ml coconut milk*
2 tsp cane sugar
1 tsp garam masala
1/2 tsp chili powder
1 tsp turmeric
1 tsp pink salt
1lb mini potatoes (boiled)
few sprigs cilantro
basmasti rice to serve
naan to serve
*use full fat coconut milk for
best results
ALOO CURRY
1. Finely chop the garlic, shallot, and ginger. Dice the tomatoes and
finely chop the green chili pepper (remove the seeds for less spice)
Heat up a sauté pan to medium heat. Add the grapeseed oil followed
by the cumin and coriander seeds. Fry for 30-45sec
3. Add in and sauté the shallot, garlic, and ginger for 2min
4. Add the tomato and green chili pepper into the pan. Sauté for
5-6min. Add a couple splashes of water if it starts to look dry
5. Add the coconut milk. Turn the heat up to medium high and stir
6. Add in the cane sugar, garam masala, chili powder, turmeric, and salt.
Give the curry a good stir
7. Add in and coat the boiled potatoes
8. When the curry comes to a boil, turn the heat down to medium low
and simmer for 5-8min
9. Plate and garnish with fresh chopped cilantro. Serve with some freshly
steamed basmati rice and naan
90
 SAAG TOFU

TIME: 30 – 35min 1. In a large pot, bring about 1L of water to boil

SERVINGS: 2. Roughly chop the ginger, garlic, and green chilies. Dice the onion and
1-2 tomato

3. Roughly chop the fenugreek and add them into the boiling water
INGREDIENTS: along with the spinach. Add a generous pinch of salt and boil for
small piece ginger 2min
2 pieces garlic
2 long green chili peppers 4. Dry the tofu with a paper towel, then chop into bite sized cubes
1 onion
1 tomato 5. Drain the water out of the greens through a sieve and press out the
150g fenugreek* water with a spoon. Transfer the greens to a food processor or blender
300g spinach (don’t blend yet)
1 tsp + pinch salt 6. Heat up a sauté pan to medium heat. Drizzle in some olive oil
1/2lb extra firm tofu
drizzle of olive oil 7. Add in the tofu and sear them for about a minute on both sides, then
1 tsp cumin seeds set aside
1 tsp coriander seeds
1/2 tsp chili powder 8. Put the pan back onto medium heat. Add another drizzle of olive oil
1 1/2 tsp garam masala 9. Add in the cumin and coriander seeds. Let it cook for about a minute
1/4 tsp turmeric
1/2 cup coconut cream 10. Add in and sauté the onions and chilies for about 2min. Then, add in
lime wedges the tomatoes and salt. Sauté for another 2-3min
rice to serve
naan to serve 11. Add in the chili powder, garam masala, and turmeric. Give it a good
stir. Then, add in the coconut cream. Stir until combined

12. When it comes to a boil, transfer to the blender and blend on medium
for about 45 seconds
*try using radish leaves instead
13. Pour the mixture back into the pan and add in the seared tofu

14. Cook on medium heat for another 1-2min. Serve with some lime
wedges, freshly steamed basmati rice, and naan

92
 DAN DAN NOODLES
TIME: 25 – 30min
SERVINGS:
1-2
INGREDIENTS:
70g broccoli
2 pieces garlic
small piece ginger
2 sticks green onion
1/2 cup canned chickpeas
35g canned bamboo
2 tbsp sesame paste*
3 tbsp soy sauce
3 tbsp chili oil**
160g round rice noodles
1/2 tbsp Sichuan peppercorns
drizzle of grapeseed oil
1 tsp liquid smoke (opt)
2-3 tbsp roasted peanuts
1 tbsp white sesame seeds
*traditionally, Chinese white
sesame paste is used, but can
substitute with tahini
**chili oil recipe can be found
on page 68
1. Bring a pot of water to boil for the noodles
2. Roughly chop the broccoli. Finely chop the garlic and ginger. Chop
the green onion keeping the white and green parts separate
3. Roughly mash the chickpeas in a small bowl with a fork. Slice the
canned bamboo
4. Make the sauce by combining the sesame paste, 2 tbsp soy sauce, chili
oil, and the green part of the green onions
5. Boil the noodles to package instructions
6. Heat up a frying pan on medium heat and toast the Sichuan
peppercorns for 45sec
7. Crush the Sichuan peppercorns in a motar and pestle. Place the pan
back on the heat and drizzle in some grapeseed oil
8. Add the garlic, ginger, and green onion. Sauté for about a minute
9. Add the broccoli and sauté for 3-4min
10. Add the chickpeas, bamboo, and liquid smoke. Sauté for 4min
11. Add the crushed Sichuan peppercorns and 1 tbsp soy sauce. Give it a
good stir and turn off the heat. When the noodles are cooked, strain
out the water
12. Pour the prepared sauce into the serving bowl
13. Add the noodles into the sauce and top with the sautéed veggies
14. Top with crushed roasted peanuts and white sesame seeds
94
 CHICKPEA MAPO TOFU
TIME: 25 – 30min
SERVINGS:
2-3
INGREDIENTS:
4 dried shiitakes
2 1/2 cups water
3 sticks green onion
1 cup canned chickpeas
1lb medium tofu
2 pieces garlic
1 small piece ginger
2 tsp Sichuan peppercorns
3 tbsp chili oil*
1 tsp cayenne powder
2 tbsp doubanjiang**
1 tsp cane sugar
1 tbsp soy sauce
2 tsp rice vinegar
2 tsp potato starch
rice to serve
*chili oil recipe can be found
on page 68
**a fermented broad bean
paste/sauce that can be found
in an Asian supermarket
1. Place the dried shiitake mushrooms in a small saucepan and add in
the water. Cover and bring to a boil
2. Chop the green onion. Roughly crush the chickpeas with a fork
3. When the water comes to a boil, simmer covered on medium for
10min
4. Drain out the water from the tofu and carefully slice into cubes
5. Pour out and reserve the mushroom water. Cool down the mushrooms
with cold water and squeeze out the liquid. Then, remove the stalks
from the mushrooms and finely dice
6. Finely chop the garlic and ginger
7. Heat up a sauté pan to medium heat. Toast the Sichuan peppercorns
for 1min. Then, grind the peppercorn in a mortar and pestle
8. Place the pan back onto medium heat. Add the chili oil
9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and
ginger and sauté for 2-3min
10. Add in the cayenne powder, crushed peppercorn, and the
doubanjiang. Give the pan a good stir, then add in the reserved
mushroom water
11. Stir in the cane sugar, soy sauce, and rice vinegar
12. Make a slurry by combining the potato starch with 1 tbsp water
13. Slowly pour in the slurry while stirring. Then, add in the tofu and gently
stir to coat the tofu
14. Plate and garnish with the chopped green onion. Serve with freshly
steamed rice
96

TIME: 30 – 35min
SERVINGS:
1-2
INGREDIENTS:
1/4lb fried tofu*
1/2 onion
1 king oyster mushroom
60g broccoli
2 sticks green onion
2 pieces garlic
small piece ginger
120g thick rice noodles
1/2 tbsp potato starch
1/4 cup water
1 tbsp rice vinegar
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tbsp hoisin sauce
drizzle of olive oil
salt and pepper to taste
2 tbsp chili oil**
1/2 cup bean sprouts
*can also use baked tofu like
on page 6
**chili oil recipe can be found
on page 68
CHOW FUN
1. Bring a pot of water to boil for the noodles
2. Thinly slice the tofu. Coarsely slice the onion and mushrooms. Chop
the broccoli green onion into bite sized pieces. Finely chop the garlic
and ginger
3. Cook the noodles for half the time of package instructions
4. In a small bowl, stir the potato starch and 1/4 cup of water together
to make a slurry. Then, add in the rice vinegar, soy sauces, and hoisin
sauce. Stir to combine
5. Strain out the noodles and set aside
6. Heat up a nonstick pan to medium heat. Add some olive oil and sear
the tofu for about a minute on each side
7. Season the tofu with salt and pepper
8. Set the tofu aside and bring the pan back onto medium heat. Then,
add in the chili oil
9. Add and sauté the white onions and ginger for 2-3min
10. Add the broccoli, garlic, and green onions. Sauté for 1-2min
11. Add the mushrooms and sauté for 1-2min
12. Add the noodles and sauce. Sauté for another 1-2min
13. Add the bean sprouts. Sauté for another minute
14. Add the tofu back in, give it a good stir and you’re done
98
 MAC + CHEESE

TIME: 30 – 35min 1. Roughly chop the parsley

SERVINGS: 2. Heat up a pot to medium heat and add in the panko and parsley.
2-3 Toast for a few minutes until golden brown. Then, set aside

3. Fill the pot with water to boil for the pasta and preheat the oven to
INGREDIENTS: 350F
few sprigs parsley
1/2 cup panko 4. Add the cashews, 1 cup water, 1 tsp salt, garlic powder, onion powder,
1 1/2 cup cashews* nutritional yeast, carrot, and a drizzle of olive oil into a high powered
1 1/2 cup water blender and blitz until liquefied
1 tsp salt
2 tsp garlic powder 5. Boil your pasta for 1min less than package instructions
2 tsp onion powder 6. Finely slice the mushrooms and finely chop the broccoli. Stir the pasta
1/4 cup nutritional yeast occasionally
1 small sized carrot
2 tbsp olive oil 7. 1min before the pasta is done, drain out the water and set aside
1/2lb macaroni
1/2lb cremini mushrooms 8. Put the pot back onto medium heat and add a drizzle of olive oil
150g broccoli 9. Add the mushrooms and broccoli. Season with salt and pepper and
pepper to taste sauté for 3-5min

10. Scoop the pasta and veggies into a baking dish

11. Pour the cheese sauce onto the pasta, give it a quick stir, and sprinkle
*soak the cashews overnight to
soften them up if not using a the panko on top
high powered blender
12. Bake in the oven for 5-8min and serve immediately

100
 MUSHROOM SHAWARMA

TIME: 25 – 30min 1. Slice the cucumber and tomato. Roughly chop the parsley and mint.
Place them in a mixing bowl
SERVINGS:
see ingredients 2. Add in the red onion, 1 tbsp olive oil, some salt and pepper, a splash of
lemon juice, and 1 tbsp za’atar. Toss to combine
INGREDIENTS: 3. Shred the lettuce

SHAWARMA (2 servings) 4. Make the sauce by blending the garlic sauce ingredients in a blender
1/4 English cucumber on high until smooth
1 roma tomato
few sprigs parsley 5. Peel apart the oyster mushrooms
few mint leaves 6. Heat up a non stick pan to medium heat. Add in 2 tbsp olive oil
few slices red onion
3 tbsp olive oil 7. Sauté the mushrooms for 7-8min or until golden brown. Season with
salt and pepper to taste salt and pepper
lemon juice
2 tbsp za’atar 8. Transfer the mushrooms into a mixing bowl and add in the sumac,
3 romaine lettuce leaves smoked paprika, and 1 tbsp za’atar. Mix to coat the mushrooms
150g oyster mushrooms 9. Assemble on pita bread and add a generous amount of garlic sauce.
2 tsp sumac Add pickles and pickled turnips to serve
2 tsp smoked paprika
pickles to serve
pickled turnips to serve
2 pita bread

GARLIC SAUCE (2 cups)

1 cup cashews*
3/4 cup water
3 tbsp lemon juice
3 pieces garlic
drizzle olive oil
1/2 tsp salt
pepper to taste

*soak the cashews overnight

if not using a high powered
blender

102
 CHOW MEIN

TIME: 20 – 25min 1. Bring a pot of water to boil for the noodles

SERVINGS: 2. Roughly chop the mushrooms, garlic, and green onions. Slice the red
1-2 onion and red bell pepper

3. Peel off the tough stringy part of the snow peas and discard
INGREDIENTS:
85g oyster mushrooms 4. Prep the sauce by combining the soy sauce, rice vinegar, hoisin sauce,
2 pieces garlic and sesame oil
3 sticks green onion
1/2 red onion 5. Cook the noodles for half the time of package instructions. Gently stir
1/4 red bell pepper the noodles to keep them from sticking
100g snow peas 6. Strain out the noodles and set them aside
2 tbsp soy sauce
1 tbsp rice vinegar 7. Heat up a non stick pan on medium heat. Add the olive oil
1 tbsp hoisin sauce
1 tsp toasted sesame oil 8. Add in the red onion, green onion, and garlic. Sauté for about a
130g ramen noodles minute
2 tbsp olive oil 9. Add the mushrooms, snow peas, and bell pepper. Sauté for a couple
50g bean sprouts of minutes

10. Add in the noodles, sauce and bean sprouts. Sauté for another minute
or two and you’re done

104
 CHILI GARLIC NOODLES

TIME: 15 – 20min 1. Bring a pot of water to boil for the noodles

SERVINGS: 2. Finely chop the garlic

1 3. Cook the noodles to package instructions. Stir the noodles
occasionally to keep them from sticking
INGREDIENTS:
5 pieces garlic 4. Remove the seeds from the dried peppers and roughly chop
170g capellini or spaghetti
3 dried red chili peppers 5. When the noodles are done, strain them out and set aside
3 tbsp chili oil* 6. Heat up a non stick pan to medium low heat. Add in the chili oil
1 1/2 tbsp soy sauce
15g basil 7. Sauté the garlic and chilies for 1-2min

8. Turn the heat up to medium. Add in the noodles and soy sauce.
Sauté for 2-3min

**chili oil recipe can be found 9. Add in the fresh basil. Turn the heat off and give it a stir
on page 68

106
 TASTY POKÉ BOWL

TIME: 30 – 35min 1. Rinse and drain the rice a couple of times in a saucepan. Cut the
wakame seaweed into very small pieces and add to the rice along with
SERVINGS: the water
2
2. Heat the saucepan up to medium high heat. When it begins to
INGREDIENTS: bubble, turn it down to medium low. Give the rice a good stir to
release any rice grabbing the bottom of the pan. Then, cover and cook
BOWL for 15min
1 cup ancient black rice 3. In the meantime, shred the red cabbage, slice the carrot into thin
2g wakame seaweed matchsticks, finely chop the green onion, and chop the beets and
1 cup water avocado into cubes. Set these aside
100g red cabbage
50g carrot 4. After 15min, turn the heat off and let the rice sit for 10min. Do not
3 sticks green onion open the lid as the rice will continue to steam
2 cooked beets
1 large avocado 5. Make the dressing by whisking together the dressing ingredients
1/2 cup corn 6. Assemble the bowl with the rice, chopped ingredients, corn,
1/2 cup edamame edamame, sesame seeds, and drizzle over the dressing to taste
1 tbsp white sesame seeds
1 tbsp black sesame seeds

DRESSING
1 tbsp miso paste
1 tbsp gochujang*
1 1/2 tbsp soy sauce
1 tsp toasted sesame oil
1 tbsp lemon juice
1 tbsp maple syrup

*recipe for a quick gochujang

(Korean style pepper paste)
can be found on page 84

108
 SHANGHAI NOODLES
TIME: 20 – 25min
SERVINGS:
1 3.
INGREDIENTS:
75g gai lan
1 large piece garlic
2 sticks green onion
4 rehydrated shiitakes*
250g frozen udon
1 1/2 tbsp soy sauce
1 tsp toasted sesame oil
1 tbsp hoisin sauce
drizzle of olive oil
*submerge and soak these
in water for 3-5 hours or boil
them in a covered pot for 10-
15min
1. Bring a pot of water to boil for the noodles
2. Roughly chop the gai lan separating the leaves from the stalks
Roughly chop the garlic and chop green onion into bite sized pieces
4. Remove the stalks and thinly slice the shiitake mushrooms
5. Cook the udon noodles for half the time of package instructions. Stir
occasionally to keep them from sticking
6. Make the sauce by combining the soy sauce, sesame oil, and hoisin
sauce
7. Drain out the noodles and set aside
8. Heat up a non stick pan to medium heat. Drizzle in a little olive oil
9. Sauté the gai lan stalks and garlic for about 1min. Then, add in the
green onion and mushrooms. Sauté for about 2min
10. Add in the gai lan leaves followed by the noodles and sauce
11. Sauté for another 1-2min and you’re done
110
 JACKFRUIT WITH GINGER OIL

TIME: 30 – 35min 1. Heat up a saucepan with the grapeseed oil to medium heat. Give
it 4-5min to heat up (stick a bamboo chopstick in the oil, if you see
SERVINGS: some bubbles it’s ready)
2
2. In the meantime, finely chop the ginger and green onion. Then,
INGREDIENTS: coarsely crush in a mortar and pestle along with 1/4 tsp of salt
1/2 cup grapeseed oil* 3. Carefully pour in the hot oil and give it a stir (the ginger and green
40g ginger onion will sizzle). Transfer to the serving bowl
4 sticks green onion
1/4 tsp salt 4. Finely chop the garlic and add into the same saucepan (don’t wash
3 pieces garlic out the oil)
1 cup jasmine rice
2 tsp toasted sesame oil 5. Rinse and drain the rice in a colander and add to the garlic
1 cup water 6. Heat the saucepan to medium heat. Add in the toasted sesame oil
2 tbsp soy sauce and sauté for 1-2min
300g jackfruit
pepper to taste 7. Add in the water and soy sauce. Turn the heat to medium high.
100g cucumber When the water begins to bubble, turn the heat to medium low. Give
2 roma tomatoes the rice a good stir to release any rice grabbing the bottom of the pan.
few sprigs cilantro Then, cover and cook for 15min

8. In the meantime, squeeze the liquid out of the jackfruit. Toss the
jackfruit with a pinch of salt and pepper

*use any neutral flavoured oil 9. Chop the cucumber and tomato into bite sized chunks

10. After 15min, turn the heat off and continue to steam for another
10min with the lid on

11. When the rice is cooked, plate along with the jackfruit and veggies.
Garnish with cilantro and serve with the aromatic ginger oil

112
 BASIL PESTO PASTA

TIME: 20 – 25min 1. Add the pesto ingredients into a blender and blend on medium high
using the tamper if needed
SERVINGS:
1-2 2. Bring a pot of water to boil for the pasta

3. Slice the tomatoes in half

INGREDIENTS:
4. When the water comes to a boil, season with a pinch of salt. Then, add
BASIL PESTO in the pasta
100g fresh basil
few sprigs of parsley 5. Stir occasionally and cook the pasta to package instructions
2 pieces of garlic 6. Keep 1/4 cup of pasta water and strain out the rest
1/2 tsp pink salt
1/4 cup cashews 7. Heat up a sauté pan to medium heat. Drizzle in some olive oil
2 tbsp nutritional yeast
pepper to taste 8. Finely chop the chili pepper. Add in and sauté the pepper and
1/2 cup olive oil tomatoes for about 1min

9. Add in the pasta followed by 3-4 generous tbsp of pesto. Add in the
PESTO PASTA pasta water and season with salt and pepper
1/2 cup cherry tomatoes
2 cups dried fusilli 10. Stir for about 1min. Plate and garnish with some fresh basil
drizzle of olive oil
1 green chili pepper
3-4 tbsp pesto
salt and pepper to taste
few basil leaves

114
 SINGAPORE NOODLES

TIME: 20 – 25min 1. Bring a pot of water to boil for the noodles

SERVINGS: 2. Thinly slice the red onion and bell peppers. Finely chop the garlic and
1 ginger

3.
INGREDIENTS:
1 red onion
1/4 red bell pepper 4.
1/4 green bell pepper
2 pieces garlic
1 small piece ginger
1/4lb extra firm tofu 5.
3 sticks green onion 6.
115g vermicelli noodles
drizzle of olive oil
1 tbsp curry powder 7.
2 tbsp soy sauce
Crumble the extra firm tofu. Then, chop the green onions into bite
sized batons
Soak the noodles in the hot water for a couple of minutes and use
chopsticks to loosen them occasionally (turn the heat off and do not
boil)
Heat up a non stick pan to medium heat. Drizzle in some olive oil
Sauté the garlic, red onion, and ginger for 1min. Then, add in the tofu,
peppers, and green onions. Sauté for 2-3min
Strain out the noodles and add them to the pan. Then, add the curry
powder and soy sauce

8. Sauté for another 2-3min, then plate to serve

116
 BANH MI SLIDERS

TIME: 30 – 40min 1. Preheat your oven to 375F

SERVINGS: 2. Make the marinade by whisking together the sugar, salt, lime juice,
6 sliders and rice vinegar in a mixing bowl

3. Chop the carrot into super thin matchsticks (or grate them). Chop the
INGREDIENTS: cucumber into matchsticks as well
2 tbsp cane sugar
1/2 tsp salt 4. Mix the carrots in the marinade and let it sit for at least 10-15min
2 tbsp lime juice
1/4 cup rice vinegar 5. Dry the extra firm tofu with a paper towel and slice into 6 slices
1 carrot 6. Place the tofu onto a baking tray lined with parchment paper. Season
1/4 English cucumber with salt and pepper
1/2lb extra firm tofu*
pepper to taste 7. Bake in the oven for 25min
6 slider buns
mayonnaise** 8. Slice the buns, place them onto a baking tray and bake them in the
sriracha oven with the tofu for the last 3-5min (keep an eye on them)
few sprigs cilantro 9. Assemble the sliders with the tofu, marinaded veggies, cucumber,
mayonnaise, sriracha, and cilantro

*bake some extra so it’s ready

to go for next time!

**make a thick chickpea mayo

like the one on page 18

118
 MASALA FRIED RICE
TIME: 20 – 25min
SERVINGS:
1-2
INGREDIENTS:
1/2 red onion
2 roma tomatoes
3 long green chilies
3 tbsp olive oil
1/4 cup curry leaves
2 pinches of salt
1/2 tsp cayenne powder
1 tbsp sweet paprika
2 tsp garam masala
1 1/2 cups leftover rice*
few sprigs cilantro
couple lime wedges
*basmati rice is ideal for this
recipe!
1. Dice the red onion and tomatoes. Chop the chilies (remove the seeds
for less spice or keep the seeds for more spice)
2. Bring a nonstick pan to medium heat. Add the olive oil
3. Sauté the curry leaves for about 30 seconds. Then, add in and sauté
the onions and chilies for about a minute
4. Add in the tomatoes followed by a couple generous pinches of salt.
Sauté for a few minutes
5. Add in the curry leaves and sauté for 4-5min
6. Add in the cayenne powder, paprika, and garam masala (add a couple
splashes of water if it looks too dry)
7. Add in the rice and sauté for another couple of minutes
8. Garnish with freshly chopped cilantro and serve with a couple wedges
of lime
120
 TAHINI LEMON SUSHI BOWL

TIME: 35 – 40min 1. Place the sushi rice into a small saucepan. Rinse and drain a couple of
times to get rid of the excess starch. Then, add 1 cup water and heat
SERVINGS: the rice up on medium high heat
2
2. Keep an eye on the water. When it starts to bubble, give the rice a
INGREDIENTS: good stir to release any rice that is grabbing the bottom of the pan.
Then, cover and cook on medium low for 15min
SUSHI BOWL 3. Chop the carrot and cucumber into thin matchsticks. Thinly slice the
1 cup sushi rice radishes. Finely chop the green onions
1 cup water
1/2 carrot 4. Pat dry the tofu with a paper towel and slice into strips. Dice the red
1/4 English cucumber bell pepper
2 radishes
2 sticks green onion 5. After 15min, turn the heat off and continue to steam for another
1/2 lb extra firm tofu 10min with the lid on
1/2 red bell pepper 6. Heat up a nonstick pan to medium heat. Add the olive oil and sear
2 tbsp olive oil the tofu for 1-2min on each side. Season the tofu with salt and
salt and pepper to taste pepper. Set the tofu aside when done
4 tbsp rice vinegar
1 tbsp white sesame seeds 7. Add a pinch of salt, the rice vinegar, white sesame seeds, and black
1 tbsp black sesame seeds sesame seeds to the rice. Give it a mix
few leaves of lettuce
1/4 cup edamame 8. Plate the rice and let it cool for 5-10min
few slices pickled ginger 9. Add on the lettuce, carrots, cucumbers, red bell peppers, tofu, radishes,
1/2 medium avocado green onions, and edamame. Thinly slice the pickled ginger and add
to the bowl
DRESSING
3 tbsp soy sauce 10. Carefully peel half of an avocado that has just ripened. Thinly slice
3 tbsp lemon juice it width wise using the tip of the knife (this will help prevent it from
1 tsp toasted sesame oil sticking to the blade). Shape the avocado into a rose by carefully
1 tbsp cane sugar rolling one end into the other and add to the bowl
1/4 cup tahini
1 tbsp black sesame seeds 11. Make the dressing by combining the dressing ingredients in a small
mason jar and shake until emulsified

12. Pour over the dressing and serve

122
 COCONUT CURRY FRIED RICE

TIME: 20 – 25min 1. Roughly chop the garlic, dice the red onion and red bell pepper, and
chop the broccolini
SERVINGS:
1-2 2. Heat up a non stick pan to medium heat. Toast the shredded coconut
for 1-2min (keep the coconut moving). Set aside
INGREDIENTS: 3. Wipe out the pan with a paper towel and place it back onto medium
3 pieces garlic heat
1/2 red onion
1/2 red bell pepper 4. Add in the chili oil followed by the red onions and garlic. Sauté for
70g broccolini 2min
1 cup shredded coconut
2 tbsp chili oil 5. Add in the chickpeas, broccolini, and red bell pepper. Sauté for
1/2 cup chickpeas 2-3min
1/4 cup roasted peanuts 6. Add in the peanuts, rice, curry powder, and soy sauce
1 1/2 cups leftover rice
1 tbsp curry powder 7. Sauté for another 2-3min. Then, add in 2/3 of the toasted coconut and
2 tbsp soy sauce save the rest for garnish

8. Give the rice a stir and plate. Garnish with the remaining toasted
coconut and serve

124
 LUSCIOUS CURRY LAKSA
TIME: 25 – 30min
SERVINGS:
2 scoop out some tofu balls (optional)
INGREDIENTS:
1/2 Asian eggplant
1/4lb extra firm tofu
drizzle of olive oil
6 broccolini
300g round rice noodles
2 tbsp coconut oil
4 tbsp red Thai curry paste
2 cups coconut milk
2 tbsp curry powder
4 cups veggie stock
8 tofu puffs
75g bean sprouts
few sprigs cilantro
1. Bring a pot of water to boil for the noodles
2. Quarter the eggplant and use a melon baller on the block of tofu to
3. Heat up a frying pan to medium heat. Drizzle in some olive oil
4. Sauté the broccolini and eggplant for about 2-3min. Set aside
5. When the water comes to a boil, cook the noodles to package
instructions
6. In another pot, add in the coconut oil and curry paste. Turn on the
heat to medium
7. When the paste begins to sizzle, stir it around for 4-5min. If it starts
to look dry, add 2-3 tbsp of the coconut milk into the pot. Add in the
curry powder and stir around to combine
8. When the paste looks very soft, a deep red colour, and most of the
liquid is evaporated, add in the coconut milk. Give the pot a good stir
9. Add in the vegetable stock. Give it a stir and turn the heat up to
medium high
10. Add in the eggplant, broccolini, tofu balls, and tofu puffs
11. When the noodles are done, strain them out and divide them into the
serving bowls
12. When the broth comes to a boil, it’s done. Pour the broth into the
serving bowls and divide up the toppings
13. Garnish with fresh bean sprouts and freshly chopped cilantro
126
 MUSHROOM MELT BURGER

TIME: 40 – 45min 1. Blend the oats in a food processor for about 45 seconds. Then, add in
the rest of the patty ingredients and blend for another 45 seconds
SERVINGS:
see ingredients 2. Cut a sheet of parchment paper into 6 squares about 4x4 inches

INGREDIENTS:
PATTY (6 patties)
2 cups rolled oats*
100g cremini mushrooms
1 cup canned black beans
1/4 cup corn
1/2 green bell pepper
1/2 red onion
1 large beet (cooked)
1 tbsp smoked paprika
1 tsp cumin
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
pepper to taste
drizzle of olive oil
3. Oil your hands with some olive oil. Then, scoop about a generous 1/2
cup of patty mixture onto your hand. Give it a rough burger patty
shape and place it on one of the paper squares (try not to keep the
mixture in your hands for too long). Repeat this step for all the patties
4. Refrigerate the patties for about 15-20min to help them firm up. In
the meantime, thinly slice the shiitake mushrooms and toast the buns
5. Heat up a frying pan to medium heat and toast the buns for 30sec on
each side
6. Add in a drizzle of olive oil and sauté the shiitake mushrooms for
about 4-5min. Season the mushrooms with salt and pepper
7. Set the mushrooms aside. Add another drizzle of olive oil into the pan
8. Add in the burger patties and cook on one side for about 3min. Then,
flip the burger and place a slice of cheese on top. Place the shiitake
mushrooms on top of the cheese

9. Cover the pan with a lid and cook for about 1min to melt the cheese
BURGERS (2 servings)
2 burger buns 10. Combine the mayo and wasabi and spread it onto the bottom bun
drizzle of olive oil
200g fresh shiitake 11. Build your burger by adding some lettuce and thinly sliced red onion
pinch of salt to the patty. Top with more mayo and serve with some delicious fries
pepper to taste like on page 18
2 slices cheese**
1/2 cup mayo***
1 tsp wasabi
few leaves lettuce
few slices red onion

*GF oats will also work!

**use your favourite plant based

sliced cheese!

***try making a chickpea mayo

like on page 18

128
 EASY VEGGIE FRIED RICE

TIME: 10 - 15min 1. Use a fork to roughly crush the chickpeas

SERVINGS: 2. Roughly chop the garlic, dice the red onion and carrot, chop the green
1 generous portion onion and broccolini, and slice the mushrooms

3. Heat up a non stick pan to medium heat. Add the chili oil
INGREDIENTS:
1/4 cup chickpeas 4. Add the garlic, red onions, green onions, and chickpeas. Sauté for
2 pieces garlic about a minute
1/2 red onion
1/4 cup carrot (diced) 5. Add the carrot, broccolini, and mushroom. Sauté for another minute
1 stick green onion 6. Add the corn and rice followed by the soy sauce
1/2 cup broccoli (chopped)
2 cremini mushrooms 7. Sauté for another few minutes and you’re done!
2 tbsp chili oil**
1/4 cup corn
1 1/2 cups overnight rice*
2 tbsp soy sauce

*another name for leftover

white rice. Keeping the rice in
the fridge overnight decreases
the moisture

**chili oil recipe can be found

on page 68

130
 COCONUT CHILI VERMICELLI
TIME: 20 – 25min
SERVINGS:
1 3.
INGREDIENTS:
3 gai lan
1/4lb extra firm tofu
2 tbsp coconut oil
1/3 cup canned chickpeas
3 tbsp red Thai curry paste
1/2 cup coconut cream
1/4lb vermicelli noodles
2 cups vegetable stock
2 tbsp soy sauce
1 tbsp cane sugar
2 tbsp roasted peanuts
1 red chili pepper
1 stick green onion
few sprigs cilantro
2 lime wedges
1. Bring a pot of water to boil for the noodles
2. Coarsely chop the gai lan and cube the tofu
Heat up another pot to medium heat. Add in 1 tbsp coconut oil
4. Add in the gai lan and chickpeas. Sauté for 4-5min and set aside
5. Place the pot back to medium heat and add in another tbsp of
coconut oil along with the red curry paste
6. Sauté the paste for about 2min, then add in about 3 tbsp of coconut
cream. Sauté for another 1-2min
7. When the water comes to a boil, turn the heat off and let the noodles
soak for 2-3min. Do not boil them
8. Add in the rest of the coconut cream into the paste along with the
vegetable stock. Then, add in the tofu, soy sauce, cane sugar, and
bring to a boil
9. Strain out the noodles and transfer to the serving bowl. When the
broth comes to a boil, transfer it to the noodles
10. Top the noodles with the sautéed veggies, crushed roasted peanuts,
thinly sliced red chili pepper, fresh chopped green onion, and cilantro.
Serve with some lime wedges
132
 CREAMY MUSHROOM LINGUINE

TIME: 20 – 25min 1. Bring a pot of water to boil for the pasta

SERVINGS: 2. Chop the broccolini into bite sized pieces and finely slice the
1–2 mushrooms

3. Cook the pasta to package instructions

INGREDIENTS:
70g broccolini 4. Heat up a sauté pan to medium heat. Drizzle in some olive oil
1/2lb cremini mushrooms
1/2lb linguine 5. Add in the broccolini and garlic (peeled but whole). Season with salt
4 tbsp olive oil and pepper. Sauté for 2-3min. Then, add the mushrooms and sauté
2 pieces garlic for another 2-3min. Turn the heat to low
few pinches of salt 6. Transfer the garlic to the blender. Add some fresh thyme to the pan
pepper to taste and give it a stir
few sprigs fresh thyme
1/2 cup cashews* 7. To make the cream sauce, add the cashews and water into the
1/2 cup water blender along with a generous pinch of salt and pepper. Drizzle in
1/2 cup peas some olive oil and blend on high until liquefied
few sprigs fresh parsley
8. Heat the sauté pan back up to medium heat. Add in the peas along
with 1/2 cup of pasta water

9. Transfer the pasta to the sauté pan and add in the cream sauce
*soak the cashews overnight to
soften them up if not using a 10. Give the pasta a good stir and turn off the heat (don’t over cook the
high powered blender sauce or it will become dry)

11. Plate and garnish with fresh chopped parsley, fresh cracked pepper,
and a final drizzle of olive oil

134
 JAPANESE RISOTTO

TIME: 40 – 45min 1. Heat up the 4 cups of water and shiitakes covered on medium high
for 10-12min. Then, set aside
SERVINGS:
1 2. Finely chop the shallot

3. Heat up a sauté pan on medium and add a drizzle of olive oil. Add
INGREDIENTS: the shallots
4 cups water
20g dried sliced shiitake 4. Scoop out the shiitakes and add to the pan, setting the mushroom
1 shallot water aside. Season with salt, and sauté for 3min
drizzle of olive oil
2-3 pinches salt 5. Deglaze the pan with sake. When the liquid is absorbed, add the rice,
1/4 cup sake and season with salt and pepper
1/2 cup arborio rice 6. Toast the rice for about 1min. Then, add 1/2 cup of the hot mushroom
pepper to taste water
1 tbsp white miso paste
1 stick green onion 7. Stir until absorbed. Continue adding the mushroom water 1/2 cup at
drizzle of olive oil a time, stirring in between until the water is absorbed

8. When all the mushroom water is added, stir in the miso paste

9. Taste the rice to make sure it’s al dente, and add salt if necessary

10. Plate the risotto. Sprinkle on some finely chopped green onion and
drizzle over a little olive oil

136
 EARTHY HARVEST BOWL

TIME: 40 – 45min 1. Preheat the oven to 375F

SERVINGS: 2. Roughly chop the carrots and slice the Brussels sprouts in half.
see ingredients Remove the stems from the black kale, and chop up the leaves

3. Toss the carrots and Brussels sprouts in a mixing bowl along with the
INGREDIENTS: chickpeas, olive oil, oregano, salt, and pepper

BOWL (3 servings) 4. Spread onto a baking tray and bake in the oven for 40min
12 mixed heirloom carrots
300g Brussels sprouts 5. Add the brown rice into a small saucepan. Wash and rinse a couple of
100g black kale times and add in 1 cup of water
400ml canned chickpeas 6. Heat up the saucepan on medium high heat. When it begins to
drizzle of olive oil bubble, turn the heat down to medium low. Give the rice a good stir
2 tsp oregano to release any rice grabbing the bottom of the pan. Cover and cook for
pinch of salt and pepper 15min
1 cup brown rice
1 cup water 7. Add the dressing ingredients into a blender and blend on high until
1/2 cup pumpkin seeds smooth

DRESSING (2 cups) 8. After 15min, turn off the heat and continue to steam for another
1 avocado 10min with the lid on
1 cup water 9. When all of the components are done, assemble the bowls. Be
3 tbsp maple syrup generous with the dressing and top off with some pumpkin seeds
2 tsp salt
pepper to taste
3 tbsp tahini
2 tbsp Dijon mustard

138
 SIMPLE YAKISOBA
TIME: 25 – 30min
SERVINGS:
1 3.
INGREDIENTS:
1/4lb extra firm tofu*
pinch of salt and pepper
1 piece garlic
1 stick green onion
1/4lb button mushrooms
1/4 carrot
3 leaves nappa cabbage
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 tbsp ketchup
95g soba noodles
drizzle of olive oil
35g bean sprouts
1/2 tbsp sesame seeds
pickled ginger to serve
sriracha to serve
*bake more tofu slices and
save for next time or use store
bought pre-fried extra firm tofu
1. Preheat the oven to 375F
2. Pat dry the extra firm tofu with a paper towel, then slice into thin slices
Spread the tofu onto a baking tray lined with parchment paper.
Season with salt and pepper and bake in the oven for 25min
4. Finely slice the garlic. Finely chop the green onion keeping the green
and white part separate
5. Slice the mushrooms, finely chop the carrot into matchsticks, and
roughly chop the nappa cabbage
6. Bring a saucepan of water to boil for the noodles
7. Prep the sauce in a small bowl by combining the soy sauce, rice
vinegar, sesame oil, and ketchup
8. Boil the noodles for half the time of package instructions
9. When the tofu is done, heat up a non stick pan to medium heat. Add
in a drizzle of olive oil
10. Add the white parts of the green onion and garlic. Then, add the
nappa cabbage and sauté for 2min
11. Add the mushrooms, carrots, tofu slices and sauté for 2min
12. Add the noodles, sauce, and the bean sprouts
13. Sauté for a few minutes until the sauce is absorbed by the noodles
14. Plate and garnish with the green onion, white sesame seeds, thinly
sliced pickled ginger, and some sriracha
140
 BBQ JACKFRUIT TACOS
TIME: 25 – 30min
SERVINGS:
6 tacos
INGREDIENTS:
6 corn tortillas
1 tsp + 1 tbsp olive oil
300g jackfruit
1/2 cup BBQ sauce
200g red cabbage
100g Brussels sprouts
180g pineapple
generous sprigs cilantro
mayo to serve*
hot sauce to serve
*chickpea mayo recipe can be
found on page 18
1. Heat up a large skillet or non stick pan to medium heat and brush on
a thin layer of olive oil
2. When the pan is nice and hot, place in the tortillas and cook for about
45 seconds to 1min on each side (be sure to open a window or have
a fan on as it can get a little smoky). Repeat for all of the tortillas and
place them on a plate covered with a towel to prevent them from
drying out
3. Squeeze out the excess liquid from the jackfruit and flake it into a
bowl
4. Heat up a non stick pan to medium heat. Add 1 tbsp olive oil
5. Add in the jackfruit and sauté for 2-3min. Add the bbq sauce and
sauté for 3-4min
6. Plate up the tortillas 3 to a plate
7. Assemble the tacos with thinly shredded purple cabbage, thinly
shredded Brussels sprouts, the bbq jackfruit, fresh pineapple chunks,
fresh cilantro, mayo, and hot sauce
142
 ORANGE SESAME NOODLES

TIME: 20 – 25min 1. Bring a pot of water to boil for the noodles

SERVINGS: 2. Thinly slice the carrot, cucumber, red bell pepper, red cabbage, and
see ingredients green onion

3. Cook the noodles to package instructions

INGREDIENTS:
4. Add the dressing ingredients into a blender and blend on high until
NOODLES (2 servings) smooth
80g carrot
80g cucumber 5. When the noodles are cooked, strain out the water and rinse the
40g red bell pepper noodles under cold water
80g red cabbage 6. Plate the noodles and assemble the sliced veggies along with the
2 sticks green onion edamame
90g x 2 soba noodles
1/2 cup edamame 7. Pour over some dressing and top off with black sesame seeds
2 tbsp black sesame seeds

DRESSING (1.5 cups)

1 cup orange juice
3 tbsp tahini
1 tbsp toasted sesame oil
2 tbsp soy sauce
1 small piece ginger

144
 TOFU SUSHI BURRITO

TIME: 40 – 45min 1. Wash and drain the rice 2-3 times. Add in the 3/4 cup water and cook
the rice in a rice cooker or on the stovetop. If cooking on the stove,
SERVINGS: start on medium high heat. When the water begins to bubble, turn
2 burritos the heat down to medium low. Give the rice a good stir to remove any
rice grabbing the bottom of the pan. Then, cover and cook for 15min.
INGREDIENTS: Then, turn off the heat and let the rice sit covered for 10min
3/4 cup sushi rice
3/4 cup water 2. In the meantime, chop the carrot and cucumber into matchsticks.
40g carrot Thinly slice the red bell pepper and shred the cabbage
60g cucumber 3. Slice the tofu, finely chop the green onion, and mash the avocado
30g red bell pepper
40g red cabbage 4. When the rice is done, transfer it to a mixing bowl. Pour in the rice
100g extra firm fried tofu* vinegar and add a generous pinch of salt. Gently mix
1 stick green onion
1/2 large avocado 5. Gently pat the rice to the sides of the mixing bowl and allow it to cool
2 tbsp rice vinegar for about 10-15min
pinch of salt 6. In the meantime, combine the mayo and wasabi and set aside. Have
1/4 cup mayo** a small cup of water and your nori ready on the sushi mat
2 tsp wasabi
2 sheets nori 7. Spread a thin layer of rice onto the nori. Dip your fingers in the water
1 tbsp white sesame seeds to keep the rice from sticking to you
1 tbsp black sesame seeds
2-3 black kale leaves 8. Spread some mashed avocado onto the rice but leave some space at
the top of the sheet. This exposed line of rice will be used to seal the
burrito

9. Assemble the burrito by adding the tofu and cut veggies horizontally
*or use some baked tofu like to you (leave the black kale set aside). Drizzle over the wasabi mayo
from page 6 and sprinkle over some sesame seeds

10. Add the kale leaves and roll the burrito. Use the kale leaves to really
**recipe for chickpea mayo can press in and tightly roll the burrito with some firm pressure. The aim
be found on page 18
is to roll the side closest to you onto the space of rice at the top of the
sheet

11. Wrap the burrito in a sheet of parchment paper and twist the sides
like a giant candy wrapper. Enjoy now or on the go!

146
 GOCHUJANG NOODLES

TIME: 20 – 25min 1. Boil a pot of water for the noodles

SERVINGS: 2. Thinly slice the garlic. Chop the broccolini and finely chop the green
1 onion

3. Cook the noodles for half the time of package instructions

INGREDIENTS:
2 pieces garlic
80g broccolini
2 sticks green onion
90g udon noodles
2 tbsp gochujang*
2 tbsp soy sauce
drizzle of olive oil
80g shimeji mushrooms
1 tbsp white sesame seeds
couple sprigs cilantro
4. Combine the gochujang with the soy sauce and 3 tbsp of hot water
from the noodles
5. Heat up a nonstick pan to medium heat. Drizzle with olive oil
6. Strain out the noodles and set aside
7. Sauté the broccolini and garlic for 3-4min. Then, add in the
mushrooms and sauté for another 3min
8. Add in the noodles, green onion, and the gochujang sauce

9. Sauté for a few minutes until the sauce is absorbed by the noodles
and the noodles are cooked

*a recipe for gochujang can be

10. Plate and garnish with white sesame seeds and fresh chopped
found on page 84 cilantro

148
 RICH PANANG CURRY
TIME: 25 – 30min
SERVINGS:
see ingredients
INGREDIENTS:
CURRY PASTE (1 cup)*
15 dried red chili peppers
1 shallot
2 pieces garlic
4 lime leaves
couple peels of lime
small piece galangal
1 stick lemongrass
1 1/2 tsp salt
5g cilantro stems
1 tbsp dark miso paste
CURRY (2 servings)
100g broccolini
1/2 red bell pepper
2 tbsp coconut oil
1/4 cup red curry paste
400ml canned chickpeas
400ml can coconut milk
2 tbsp cane sugar
2 tbsp soy sauce
few sprigs cilantro
2-3 fresh red Thai chilies
rice to serve
lime wedges to serve
*can use store bought red Thai
curry paste to save time
1. Remove the seeds from the dried chili peppers by tearing them in half
2. Place them into a small saucepan with about 2 cups of water. Cover
the pan and bring to a boil. Then, let the peppers cook for a couple of
minutes
3. In a blender, add the shallot, garlic, lime leaves (stems removed),
lime peels, galangal, lemongrass, salt, cilantro stems, miso paste, and
the rehydrated chili peppers. Add 2-3 tbsp of the hot water into the
blender
4. Pulse the blender to get it going, then blend on medium high. Set
the curry paste aside
5. Chop the broccolini and red bell pepper into bite sized pieces
6. Add the coconut oil and 1/4 cup of curry paste into a sauté pan. Heat
the pan to medium heat
7. Sauté the curry paste for a few minutes. Then, add in the chickpeas
and sauté for another 1-2min
8. Set aside about 2 tbsp of coconut milk and pour the rest into the pan
9. Add in the cane sugar and soy sauce. Give the curry a stir
10. Add in the broccolini and red bell pepper
11. Turn the heat up and bring to a boil. Then, turn the heat to medium
and cook for 2-3min
12. Plate the curry. Garnish with fresh cilantro, thinly sliced red Thai
chilies, and a drizzle of coconut milk. Serve with freshly steamed rice
and some lime wedges
150
 CAULIFLOWER TACOS

TIME: 25min 1. Preheat the oven to 350F

SERVINGS: 2. Finely chop the red onion, jalapeño (keep the seeds for more spice),
2-3 and cilantro, then dice the tomatoes. Place them all into a mixing
bowl
INGREDIENTS: 3. Season with a generous pinch of pink salt and fresh cracked pepper.
1 red onion Add a drizzle of olive oil and fresh lime juice. Mix and set aside
1 jalapeño
generous bunch cilantro 4. Line the hard taco shells on a baking tray and bake in the oven on
3 roma tomatoes 350F for 3-4min
generous pinch pink salt
pepper to taste 5. Heat up a sauté pan on medium high heat. Drizzle some olive oil.
couple drizzles olive oil 6. Add the cauliflower, smoked paprika, chili powder, garlic powder,
splash fresh lime juice onion powder, and cumin. Give the pan a good stir
8 hard taco shells
4 cups riced cauliflower* 7. Add the soy sauce and continue to sauté for 5-7min
1 tbsp smoked paprika
1 tbsp chili powder 8. Assemble your tacos with some hot sauce and mashed avocados
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp cumin
3 tbsp soy sauce
hot sauce (optional)
2 large avocados

*to make riced cauliflower,

simply blend up some
florets in a food processor or
blender on a low speed

152
 BUTTERNUT SQUASH CURRY

TIME: 20 – 25min 1. Finely dice the ginger, garlic, onion, and tomatoes

SERVINGS: 2. Heat up a sauté pan to medium heat. Drizzle in some olive oil
1-2 3. Add in and fry the cumin and coriander seeds for 1-2min

INGREDIENTS: 4. Add in the ginger, garlic, onions, salt, and pepper. Sauté for another
small piece ginger 1-2min
3 pieces garlic
1/2 onion 5. Add in the tomatoes and sauté for another 1-2min
2 small roma tomatoes 6. Add in the butternut squash and sauté for another 1-2min
drizzle of olive oil
1 tsp cumin seeds 7. Add in the coconut cream, cane sugar, and curry powder. Stir to
1 tsp coriander seeds combine
1/2 tsp salt
pepper to taste 8. Add the peas and cook until the curry begins to bubble
1 cup butternut squash* 9. Make a coconut whipped cream by whisking the coconut cream until
400ml can coconut milk** light and fluffy
1 tsp cane sugar
2 tsp curry powder 10. Plate and garnish with cilantro and a dollop of coconut whipped
1 cup peas cream. Serve with freshly steamed basmati rice
few sprigs cilantro
1/2 cup coconut cream***
basmati rice to serve

*use leftover cooked butternut

squash from page 26

**use full fat canned coconut

milk for best results

***scoop out the naturally

separated cream from a can of
full fat coconut milk. Different
brands may yield more or less
cream. Some brands offer
canned coconut cream

154
 BANG BANG STYLE NOODLES
TIME: 20 – 25min
SERVINGS:
1 sesame seeds for about a minute on medium heat
INGREDIENTS:
1 tsp Sichuan peppercorns
1/4 tsp black peppercorns
2 tsp white sesame seeds
95g udon noodles
few cucumber matchsticks
1 stick green onion
few sprigs cilantro
1/2 cup jackfruit
2 tbsp chili oil*
2 tbsp soy sauce
1 tsp black vinegar
1 1/2 tbsp peanut butter
1 tbsp roasted peanuts
1 red Thai chili pepper
*chili oil recipe can be found
on page 68
1. Bring a pot of water to boil for the noodles
2. In a frying pan, toast the Sichuan peppercorns, black peppercorns, and
3. Transfer to a mortar and pestle. Grind into a powder and set aside
4. Cook the noodles to package instructions
5. Slice the cucumber into matchsticks. Chop the green onions and
cilantro. Then, squeeze the liquid out of and pull apart the jackfruit
6. In a mixing bowl, combine together the ground peppercorns and
sesame seeds, chili oil, soy sauce, black vinegar, peanut butter, and
about 1/2 cup of hot water from the noodles
7. Strain out the noodles and rinse them in cold water. Place them in
the serving bowl
8. Top the noodles with the cucumber, jackfruit, green onions, and
cilantro. Then, pour the spicy sauce around the noodles
9. Top off with crushed roasted peanuts and thinly sliced red Thai chili
pepper
156
 CLASSIC CONGEE

TIME: 45 – 50min 1. Rinse and drain the rice a few times and add to a large stockpot

SERVINGS: 2. Heat the pot to medium heat and stir the rice often
3-4 3. Stir until the rice just starts to stick to the pan. Then, pour in 2 cups of
water
INGREDIENTS:
4. Stir until most of the water has evaporated. Then pour in another 2
CONGEE cups of water
1 cup long grain rice
9 cups water 5. Repeat step 4 twice. Stir and press down on the rice with a spatula
200g shimeji mushrooms often

6. If the rice boils aggressively, take the pot off the heat to stir (this will
TOPPINGS prevent the hot water from splashing up)
thinly sliced ginger
chopped green onions 7. Pour in the last cup of water and add in the shimeji mushrooms. Stir
roasted peanuts for a few more minutes
soy sauce
toasted sesame oil 8. Plate and enjoy with as much or as little of your favourite toppings
chili oil*

*recipe for chili oil can be

found on page 68

158
 PENNE ALLA VODKA

TIME: 30 – 45min 1. Boil a pot of water for the pasta

SERVINGS: 2. Finely chop the shallots and garlic. Thinly slice the mushrooms
2 3. When the water comes to a boil, add in the pasta along with a
generous pinch of pink salt and cook to package instructions
INGREDIENTS:
2 shallots 4. Heat up a sauté pan on medium high heat. Add 2 tbsp of olive oil
3 pieces garlic
1lb cremini mushrooms 5. Sauté the shallots, garlic, and pepper flakes for 3-5min
1/2lb penne 6. Add in the mushrooms and sauté for another 3-5min
4 tbsp olive oil
1-2 tsp pepper flakes 7. Add the vodka, give the pan a stir, and let it cook out for 2-3min
1/2 cup vodka
800ml tomato pureé* 8. Pour in the tomato pureé followed by the cashew cream. Stir and let
1/2 cup cashew cream** the sauce simmer for about 3min while you strain out the water from
pepper to taste the pasta
few leaves of basil 9. Add the pasta into the sauce and give it a stir

10. Plate the pasta and garnish with fresh cracked pepper, a drizzle of
olive oil, and fresh chopped basil
*sometimes called strained
tomatoes. Alternatively, you
can blend up a can of whole
San Marzano tomatoes into a
pureé

**to make cashew cream,

blend up 1/4 cup cashews
to 1/4 cup water in a high
powered blender until smooth.
Soak the cashews overnight to
soften them up if not using a
high powered blender

160
SWEETS
 WHIPPED MATCHA LATTÉ

TIME: 10min 1. Add the coconut cream, maple syrup, and vanilla extract to a mixing
bowl
SERVINGS:
1 2. Sift in the matcha powder and whisk the mixture really well until soft
and fluffy
INGREDIENTS: 3. Fill half of the serving cup with ice and pour in the nut milk (leave
1 cup coconut cream some room for the whipped topping)
2 tbsp maple syrup
splash of vanilla extract 4. Top off the drink with the matcha whip
1 tsp matcha
1 1/2 cups nut milk

164
 HOJICHA HOT CHOCOLATE

TIME: 15 – 20min 1. Add about a cup of water to a small saucepan and heat it up to
medium heat
SERVINGS:
1 2. Set aside about 10g of the dark chocolate. This will be used for
topping
INGREDIENTS: 3. Place a heatproof bowl on top of the saucepan. Add in 15g of
25g dark chocolate chocolate, nut milk, 1/2 cup water, vanilla, 2 tbsp maple syrup,
1 cup nut milk cinnamon stick, hojicha powder, cocoa powder, and salt
1/2 cup water
1/2 tsp vanilla extract 4. Carefully whisk the mixture together until melted and combined
2 tbsp + 1 tsp maple syrup
1 cinnamon stick 5. Make the whipped cream topping by whisking together the coconut
1 tsp hojicha powder* cream and 1 tsp maple syrup until soft and fluffy
1 tsp cocoa powder 6. Pour the hot chocolate into the serving cup. Depending on the size of
pinch of salt the cup, be sure to leave some space for the whipped cream
1/2 cup coconut cream
7. Using the same heatproof bowl, melt the reserved dark chocolate with
a couple splashes of water. This will become the chocolate
drizzle
*hojicha powder is roasted 8. Assemble the hot chocolate by scooping on the coconut whip, drizzle
green tea leaves. It comes
in a powder form just like on the melted chocolate, sift over some cocoa powder, and serve with
matcha powder the cinnamon stick. Note that the hot chocolate may melt the whip
fairly quickly so serve immediately

166
 MAPLE ALMOND GRANOLA

TIME: 30min 1. Preheat the oven to 350F

SERVINGS: 2. In a large mixing bowl, combine the rolled oats, cinnamon, almonds,
4-6 dates, and a generous pinch of pink salt

3.
INGREDIENTS:
4 cups rolled oats
1 tbsp cinnamon 4.
1/4 cup chopped almonds
1/2 cup chopped dates
generous pinch pink salt
2 tbsp coconut oil 5.
1/2 cup maple syrup 6.
1/2 tsp vanilla extract
In a small saucepan, melt the coconut oil. Then, turn off the heat and
add the maple syrup and vanilla extract
Mix both the dry and wet ingredients together and pour onto a
baking tray lined with parchment paper. Spread the mixture into a
thin layer
Bake in the oven for 25min
Let the granola cool down completely before storing

168
 NUTELLA PANCAKES
TIME: 15 – 45min
SERVINGS:
see ingredients
INGREDIENTS:
NUTELLA* (3.5 cups)
3 cups hazelnuts
1 1/2 cups cane sugar
6 tbsp cocoa powder
PANCAKES (1 -2 servings)
1 cup all purpose flour
1 tbsp cane sugar
1 tbsp baking powder
pinch of salt
1 cup almond milk
1 tsp vanilla extract
3 tsp coconut oil
1 banana
4 strawberries
1/4 cup blueberries
1/4 cup maple syrup
1 tbsp powdered sugar
*a high powered blender must
be used to make this nutella
NUTELLA
1. Preheat the oven to 350F. Spread the nuts onto a baking tray and
bake for 12min
2. In the meantime blend the cane sugar on high to turn it into powder.
Then, set it aside
3. When the nuts are done, let them cool down for about 10min.
Transfer them to the blender and blend on high. Use the tamper to
continually scrape down the sides for about 1min
4. Add in the sugar and cocoa powder. Blend on high again using the
tamper to continually scrape down the sides for another 1-2min (you
are essentially making hazelnut chocolate nut butter). This can store
for a couple of weeks in the fridge
PANCAKES
1. Whisk together the dry ingredients in a mixing bowl
2. Add the milk and vanilla. Then, whisk and combine well
3. Let the batter rest for about 5min
4. Heat up a non stick pan to medium heat
5. Oil the pan with about 1 tsp of coconut oil
6. Add a 1/2 cup of batter into the pan
7. Cook for 30-45 sec and carefully flip with a spatula
8. Repeat steps 5 to 8 until you are out of batter
9. Spread nutella on each pancake and layer with sliced banana. Top
with the fresh fruit, maple syrup, and sift over some powdered sugar
170
 ESPRESSO BANANA BREAD

TIME: 1hr 15min 1. Preheat the oven to 350F

SERVINGS: 2. Peel the bananas into a large mixing bowl and mash them with a fork
8 - 10 slices 3. Add the milk, espresso, coconut oil (save a little bit to grease the
baking dish), cane sugar, and salt. Mix and combine well
INGREDIENTS:
3 large ripe bananas 4. Add the flour into a separate mixing bowl along with the cinnamon
1/2 cup almond milk and baking soda. Whisk to combine
double shot espresso
1/4 cup melted coconut oil 5. Mix and combine the dry and wet ingredients
1/2 cup cane sugar 6. Grease a 10 inch baking dish with some coconut oil, then pour in the
1 tsp salt batter
340g all purpose flour
1 tbsp cinnamon 7. Smooth out the batter with a spatula and sprinkle over the cacao nibs.
1 tsp baking soda Use the spatula to gently press down the cacao nibs
1/3 cup cacao nibs
8. Bake in the oven for 55min

9. Let the bread cool for 15-20min. Use a spatula to loosen the sides
when lifting out

172
 CHOCOLATE PUDDING

TIME: 2 – 3hrs 1. Add about a cup of water to a small saucepan and bring to medium
heat
SERVINGS:
2 2. Add the dark chocolate, maple syrup, vanilla, and coconut cream into
a heat proof bowl and place on top of the saucepan
INGREDIENTS: 3. Whisk the mixture until melted and smooth
135g dark chocolate
1/2 cup maple syrup 4. Transfer the cake to the fridge a few hours before serving
1/2 tsp vanilla extract
1 cup coconut cream 5. Let the mixture cool for about 5min. Then, transfer to the serving glass
few mint leaves or bowl
4 raspberries 6. Refrigerate the pudding for 2-3hrs. Garnish with some mint leaves
and fresh raspberries

174
 NUTELLA MATCHA CHEESECAKE
TIME: 1hr – overnight
SERVINGS:
9” cake
INGREDIENTS:
CRUST
1 cup almonds
10 pitted medjool dates
1 cup dried coconut
generous pinch of salt
1/2 cup nutella*
FILLING
3 cups cashews**
1 cup water
1 cup maple syrup
1/2 cup coconut oil
1/4 cup lemon juice
1 tsp vanilla extract
generous pinch of salt
MATCHA SWIRL
2 tsp matcha powder
2 tbsp hot water
*nutella recipe can be found
on page 168
**soak the cashews overnight to
soften them up if not using a
high powered blender
1. Pulse the crust ingredients (except the nutella) in the blender to get it
going. Then, blend on medium high until it becomes a crumble. Mix
the crumble with the nutella in a mixing bowl (optional)
2. Use the bottom of a 9” springform pan to create an outline on a sheet
of parchment paper with a knife
3. Lock the bottom piece back into the springform pan and line the
inside with the cut out parchment paper
4. Pour the crumble into the pan and press with a spoon to form the
crust
5. Transfer to the freezer for 30-45min
6. Blend the filling ingredients in a clean blender on high until smooth
7. Set aside 2 tbsp of the cake mixture
8. Pour the cake mixture onto the crust and smooth out the mixture
with a spoon
9. Sift 2 tbsp of matcha powder into a matcha bowl. Add 2 tbsp hot
water and whisk until the powder has dissolved. Don’t be tempted to
add more water. The goal is to make a thick paste
10. Combine the matcha with the cake mixture that was set aside. Whisk
together until combined
11. Place some drops of the matcha mix onto the cake surface, then use a
skewer to swirl the matcha and create a beautiful design
12. Transfer the cake to the freezer for 6-8 hours or overnight
13. Transfer the cake to the fridge a few hours before serving
176
A cashews
almonds
Maple Almond Granola, 168
Nutella Matcha Cheesecake, 176
Aloo Curry, 90
artichokes, 54
arugula, 14
asparagus, 32
avocados
Cauliflower Tacos, 152
Shiitake Avocado Toasties, 44
Tasty Poké Bowl, 108
B Dan Dan Noodles, 94
Baked Fries + Basil Mayo, 18
bamboo
Dan Dan Noodles, 94
Hot + Sour Soup, 34
bananas, 172
Bang Bang Style Noodles, 156
Banh Mì Sliders, 118
Basil Chickpea Noodles, 74
Basil Pesto Pasta, 114
BBQ Jackfruit Tacos, 142
beans
Chili Green Beans, 40
Mushroom Melt Burger, 128
Tex-Mex Soup, 38
bean sprouts
Chow Mein, 104
Classic Pad Thai, 86
Luscious Curry Laksa, 126
Simple Yakisoba, 140
Tangy Vermicelli Salad, 82
Veggie Pho, 72
beets, 108
broccoli
Classic Pad Thai, 86
Dan Dan Noodles, 94
Mac + Cheese, 100
broccolini
Basil Chickpea Noodles, 74
Coconut Curry Fried Rice, 124
Gochujang Noodles, 148
Luscious Curry Laksa, 126
Rich Panang Curry, 150
Brussels sprouts
BBQ Jackfruit Tacos, 142
Earthy Harvest Bowl, 138
butternut squash
Butternut Squash Curry, 154
Coconut Squash Soup, 26
C Delightful Hummus, 56
cabbage
BBQ Jackfruit Tacos, 142
Crunchy Peanut Slaw, 4
Simple Yakisoba, 140
Tasty Poké Bowl, 108
carrots
Earthy Harvest Bowl, 138
Tasty Poké Bowl, 108
Mac + Cheese, 100
Mushroom Shawarma, 102
Cauliflower Tacos, 152
cheese
Flatbread Pizza, 80
Mushroom Melt Burger, 128
chickpeas
Baked Fries + Basil Mayo, 18
Basil Chickpea Noodles, 74
Chickpea Mapo Tofu, 96
Chickpea Masala, 78
Chickpea Tomato Salad, 54
Delightful Hummus, 56
Earthy Harvest Bowl, 138
Falafel + Tahini Sauce, 60
Hearty Chickpea Stew, 46
Chili Garlic Fried Rice, 68
Chili Garlic Noodles, 106
Chili Green Beans, 40
chili oil, 48
chocolate
Chocolate Pudding, 174
Hojicha Hot Chocolate, 166
Chow Fun, 98
Chow Mein, 104
Classic Congee, 158
Classic Pad Thai, 86
cocoa powder, 170
Coconut Chili Vermicelli, 132
Coconut Curry Fried Rice, 124
Coconut Squash Soup, 26
collard greens, 46
corn
Tex-Mex Soup, 38
Tom Yum Soup, 24
Creamy Mushroom Linguine, 134
Creamy Mushroom Soup, 10
Crunchy Lettuce Wraps, 30
Crunchy Peanut Slaw, 4
cucumbers, 112
curry paste/powder
Butternut Squash Curry, 154
Coconut Curry Fried Rice, 124
Luscious Curry Laksa, 126
Rich Panang Curry, 150
D Mighty Caesar Salad, 8
Dan Dan Noodles, 94
dates
Maple Almond Granola, 168
Nutella Matcha Cheesecake, 176
E Masala Fried Rice, 120
Earthy Harvest Bowl, 138
Easy Fatoush, 64
Easy Veggie Fried Rice, 130
eggplants
Garlic Chili Eggplant, 48
Luscious Curry Laksa, 126
Teriyaki Eggplant, 42
Espresso Banana Bread, 172
Falafel + Tahini Sauce, 60
fennel
Chickpea Tomato Salad, 54
Flatbread Pizza, 80
Potato + Fennel Salad, 52
fenugreek, 92
Flatbread Pizza, 80
Fresh Tabouli, 62
G
gai lan
Coconut Chili Vermicelli, 132
Shanghai Noodles, 110
Garlic Chili Eggplant, 48
ginger, 112
Gochujang Noodles, 148
Grape Leaves, 58
H
hazelnuts, 170
Hearty Chickpea Stew, 46
Hojicha Hot Chocolate, 166
Hot + Sour Soup, 34
J
jackfruit
Bang Bang Style Noodles, 156
BBQ Jackfruit Tacos, 142
Jackfruit with Ginger Oil, 112
Jalapeño Poppers, 50
Japanese Risotto, 136
K
kale
Chickpea Tomato Salad, 54
Earthy Harvest Bowl, 138
Kale + Asparagus Soup, 32
Zuppa Toscana, 36
kimchi, 84
Kung Pao Tofu, 22
L
lemongrass, 24
lemon juice, 122
lettuce
Crunchy Lettuce Wraps, 30
Easy Fatoush, 64
Mushroom Shawarma, 102
Luscious Curry Laksa, 126
M
Mac + Cheese, 100
Maple Almond Granola, 168
Massaman Curry, 70
matcha
Nutella Matcha Cheesecake, 176
Whipped Matcha Latté, 164
Mighty Caesar Salad, 8
Mixed Mushroom Stroganoff, 76
mushrooms
Creamy Mushroom Soup, 10
Mixed Mushroom Stroganoff, 76
mushrooms, button, 140
mushrooms, cremini
Coconut Squash Soup, 26
Creamy Mushroom Linguine, 134
Easy Veggie Fried Rice, 130
Mac + Cheese, 100
Mushroom Melt Burger, 128
Penne Alla Vodka, 160
Veggie Pho, 72
mushrooms, oyster
Chow Mein, 104
Mushroom Shawarma, 102
Teriyaki Eggplant, 42
mushrooms, shiitake
Chickpea Mapo Tofu, 96
Japanese Risotto, 136
Kung Pao Tofu, 22
Mushroom Chili Korokke, 12
Mushroom Melt Burger, 128
Shanghai Noodles, 110
Shiitake Avocado Toasties, 44
mushrooms, shimeji
Basil Chickpea Noodles, 74
Classic Congee, 158
Gochujang Noodles, 148
Massaman Curry, 70
Tom Yum Soup, 24
mushrooms, wood ear
Crunchy Lettuce Wraps, 30
Hot + Sour Soup, 34
N Grape Leaves, 58
noodles
Bang Bang Style Noodles, 156
Basil Chickpea Noodles, 74
Basil Pesto Pasta, 114
Chili Garlic Noodles, 106
Chow Fun, 98
Chow Mein, 104
Classic Pad Thai, 86
Coconut Chili Vermicelli, 132
Creamy Mushroom Linguine, 134
Dan Dan Noodles, 94
Gochujang Noodles, 148
Luscious Curry Laksa, 126
Mac + Cheese, 100
Mixed Mushroom Stroganoff, 76
Orange Sesame Noodles, 144
Penne Alla Vodka, 160
Shanghai Noodles, 110
Simple Yakisoba, 140
Singapore Noodles, 116
Tangy Vermicelli Salad, 82
Veggie Pho, 72
Nutella Matcha Cheesecake, 176
Nutella Pancakes, 170
O
oats, 168
Orange Sesame Noodles, 144
P T
parsley, 62
peanuts, 4
Penne Alla Vodka, 160
peppers
Basil Chickpea Noodles, 74
Chili Garlic Fried Rice, 68
Chili Green Beans, 40
Coconut Chili Vermicelli, 132
Jalapeño Poppers, 50
Masala Fried Rice, 120
Rich Panang Curry, 150
Singapore Noodles, 116
Sweet + Sour Tofu, 28
Tikka Masala, 88
Tom Yum Soup, 24
Ultimate Nachos, 20
pesto, 114
pineapple, 142
potatoes
Aloo Curry, 90
Baked Fries + Basil Mayo, 18
Mushroom Chili Korokke, 12
Potato + Fennel Salad, 52
Zuppa Toscana, 36
R Tofu Fresh Rolls, 6
radishes, 64
rice
Chili Garlic Fried Rice, 68
Classic Congee, 158
Coconut Curry Fried Rice, 124
Earthy Harvest Bowl, 138
Easy Veggie Fried Rice, 130
Jackfruit with Ginger Oil, 112
Japanese Risotto, 136
Masala Fried Rice, 120
Tahini Lemon Sushi Bowl, 122
Tasty Poké Bowl, 108
Tofu Sushi Burrito, 146
Rich Panang Curry, 150
S Tom Yum Soup, 24
Saag Tofu, 92
Salt + Pepper Tofu, 16
sausages, vegan, 36
seaweed
Tasty Poké Bowl, 108
Wakame Seaweed Salad, 14
sesame seeds/oil, 144
Shanghai Noodles, 110
Shiitake Avocado Toasties, 44
Simple Yakisoba, 140
Singapore Noodles, 116
snow peas, 104
Soondubu Jjigae, 84
spinach, 92
sweet potatoes, Japanese, 70
Sweet + Sour Tofu, 28
tahini
Falafel + Tahini Sauce, 60
Tahini Lemon Sushi Bowl, 122
Tangy Vermicelli Salad, 82
Tasty Poké Bowl, 108
Teriyaki Eggplant, 42
Tex-Mex Soup, 38
Tikka Masala, 88
tofu
Banh Mì Sliders, 118
Chickpea Mapo Tofu, 96
Chow Fun, 98
Classic Pad Thai, 86
Hot + Sour Soup, 34
Kung Pao Tofu, 22
Luscious Curry Laksa, 126
Saag Tofu, 92
Salt + Pepper Tofu, 16
Simple Yakisoba, 140
Singapore Noodles, 116
Soondubu Jjigae, 84
Sweet + Sour Tofu, 28
Tahini Lemon Sushi Bowl, 122
Tangy Vermicelli Salad, 82
Tikka Masala, 88
Tofu Sushi Burrito, 146
tomatoes
Aloo Curry, 90
Basil Pesto Pasta, 114
Butternut Squash Curry, 154
Cauliflower Tacos, 152
Chickpea Masala, 78
Chickpea Tomato Salad, 54
Easy Fatoush, 64
Fresh Tabouli, 62
Grape Leaves, 58
Hearty Chickpea Stew, 46
Jackfruit with Ginger Oil, 112
Masala Fried Rice, 120
Tex-Mex Soup, 38
Tikka Masala, 88
U
Ultimate Nachos, 20
V
Veggie Pho, 72
vodka, 160
W
Wakame Seaweed Salad, 14
Whipped Matcha Latté, 164
Z
Zuppa Toscana, 36
 ACKNOWLEDGMENTS

T his book would not have been possible without the overwhelming interest and support of
the amazing community of foodies from the Yeung Man Cooking show on YouTube – I can
definitely say that with absolute confidence! I’m incredibly blessed and humbled to have
the health and ability to create some positive impact in people’s lives and to be surrounded by so
many awesome people creating an incredible impact in mine. I sincerely hope that the positivity
that I’ve experienced from the cooking show reaches people regardless of where they are in their
own personal food journey.

I’m incredibly grateful for everyone who has touched this project as well as the first cookbook.
Producing a successful book involves a great deal of amazing people. Everything from editing,
revisions, pre-press, never-ending reviews, products for staging, and logistics are all crucial facets
of the project that are not to be taken for granted. A big thank you to all those behind the scenes
ninjas for making this happen.

For most of my career, I have worked in the creative space and I must say that it can be
extremely mentally draining. Oftentimes, only the final production is enjoyed and so nobody really
sees that I personally face struggles and anxiety just like everyone else. I recall in my early years
of professional photography that I always had this notion where you’re not really ‘good’ until you
can take a photo with one click and it comes out perfect in every aspect. It can drive you to a very
negative and potentially dangerous space when your expectation never aligns with your reality. As
my entrepreneurial journey evolved, this became one of my most valuable lessons – professionals
make their work look easy because they have trained day in and day out to reach that plateau.
This is the sweat equity that nobody can see. However, even that is not enough. The only thing
that stays constant is change, and maintaining the grit to continually strive and innovate slowly
became my most powerful asset. It’s okay to try something new and have it seemingly fall flat
because you’ve just discovered one way that does not work. How can one define success if one
has never struggled with failure? How can one be confident if one has never felt a degree of self-
doubt? In business, there is a saying where your network is your net worth. I’ve been blessed to
have great friends from all walks of life with different personal and business experiences that have
become an invaluable support system for me. Without the help of one another, projects like this
book would never come to fruition. One of my favorite quotes comes from Mother Teresa, “you can
do what I cannot do. I can do what you cannot do. Together we can do great things.”

182
 ABOUT THE AUTHOR

W il is a hungry (pun intended) entrepreneur who has developed businesses in the music,
education, photography, video, e-commerce, and food industries. He would consider
himself as the odd kid that goes against the flow of things. His first ever business
was launched in second year when studying violin in University. While his roommates were out
partying, he would purchase and sell musical instruments on eBay. A corner of his dorm room was
dedicated to boxes that were stacked, packed, labeled, and ready for sale. Instead of watching
the tele at the campus pub on the weekends, his Saturdays were booked with photo-shooting the
instruments in his 100sqf dorm room.

Upon graduating from music and teacher’s college, Wil opened a school for musical education.
Shortly after, Wil launched a wedding music service and a photography business. The music
school was then sold to a new owner after 4 years, and Wil went on to start another business
producing almond and coconut milks. Within one year, the product was being sold in almost 30
retail stores and grocery chains across the Greater Toronto Area. During this time, Wil was also
working as a wedding and commercial photographer, and soon expanded into videography.

Wil has licensed his photography for books, magazines, city guides, and has done contract work
for the city of Mississauga and online publications. He was also the official Japan Festival Canada
photographer, and has filmed tourism commercials in South Korea and Japan. Every week, Wil
plans and films new episodes for his cooking show on YouTube. He believes in building the skills
to make good food from scratch and in the value of appreciating the process that goes along with
it.

Wil would never define his accomplishments as overnight successes - ever. His family immigrated
to Canada from Hong Kong when he and his brother were young boys. The only thing to his name
at the time was his ability to speak Cantonese and perhaps some broken English. Wil now lives
in Ontario, Canada. For more information on his work, please visit yeungmancooking.com and
wyphotography.com or get a copy of his first cookbook – the Vegan Ramen Cookbook.

I sincerely believe that everybody has the ability to learn and nurture incredible skills that can
add a lot of value to the world and make an incredible impact. But be prepared to make a lot of
sacrifices. If you’re too comfortable, then you’re not moving forward - if you’re uncomfortable, then
it means that you really care about what you’re working on.

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L
ay ho ma (hello in Cantonese)! What would you fancy for dinner today?
Perhaps a deliciously fresh Viet style vermicelli salad with crunchy pickled carrot
matchsticks? Or maybe a flavour packed wrap on the go like a fried tofu sushi
burrito with a spicy wasabi chickpea mayo? Ah! I bet you’re craving something
rich and luscious like a creamy aloo curry that hits all the aromatic high notes.
Whether you’re plant based or plant based curious, you’re in for a real treat.

Join author and YouTube chef Wil Yeung from Yeung Man Cooking and eat your way
through this delightful collection of incredibly simple, yet delicious and impressive
recipes that you can cook with absolute confidence!

Food can be a powerful reason to bring us together.

Food can be a strong tool to keep us divided.
How can we best share our food skills?
- Wil Yeung

youtube.com/wilyeung
wyphotography.com
yeungmancooking.com