Recipes: 4. Vege Bakso Noodle Soup Indonesia 2. Gua Lemak Ci Api- Malaysia 43. Soup of Exotic Mushroom & Beancurd Ribbons - Au Lac (Vietnam) 4. Mi quing (Quing Noodles)-Au ac (etna) 5. Buddha's Deight- china 6. Crouching Gari, Hidden Peanut china 7. Mitnamese Gt Soup Au Lae (Vietnam) 8. Vegetarian Banh Xo - Au Lac (Vietnam) 9. Lugaw-Au Lac (Vietnam) 19. Gado Gado Indonesia +1. Super Tasty Vegan Suhi-Japan Recomendations: 12, Vegetable Tempura Japan 13. Pad Thal-Thallaind 14. Green Curry Coconut Rice with Vegetables and Tofu Thailand 1, Thal Peanut Linguine - Thailand 16, Fresh olls- Thai Restaurant Style Thailand 17, Awesome Vegan Chow Mein china 18, Orange Chicken Style Tofu - China 19, Kung "POW" Tofu - china 20. Vegetable Lo Mein - China 2. Chana Masala - India 1. Always remember to use locally grown, organic vegetables and ingredients, since their carbon footprint minimum. 2. Utlize the non animal alternatives from dairy products, ke margarine, soya milk rce mill, vegan mayonaise and so on 5. When shopping, always remember to check the labels ofall our foods, to make sure they ar cian from any animal component. You can find onine alist ofthe mest common animal ingredients andi’ alternatives httptinyur.comjanimalingredientsIngredients: SpkgotNoodes 2 doves of cai 5 vegan vegans ‘Settsoyamce orem mesoalt) Temata ket sooge adote Se Seay ome Greene Sneed perp Wer Drader ed cooling For eingreients, pleas use orgnic versions abe Directions: 1. Cook the noodles in boiling water. 2. After they're cooked and soften, take them out ‘and tur off the stove. 3. Put fresh water into the pot, turn on the stove. 4. After water has boiled, put in spices; stsp salt, ‘tsp sugar, vegetarian bakso and cook them. 5. While waiting 4. to get cooked, cut the fried tofu. 6. Put the noodles in a pretty bowl for serving. Put 7. On top of the noodles, spread out the celery leaves, add pre-fried onion, ketchup and sweet soy sauce, 8, Add the cooked veggie bakso beautifully, and then the broth. Enjoy the heavenly meal!Ingredients: 1 centimeter piece of fresh 3-4 potatoes, cutinto turmeric cubes 10 chil paddies (seeds 1 teaspoon salt removed) 2 lemongrass sta, crushed 5 large green chilies 2 dried tamarind slices 2 big bowls water ¥ package vegetarian bow! (200 milliliters) thick mutton coconut milk + edible wild fern bunch ‘Foralingresens plese ure orgenc version avaiable Directions: 1. Use the blender to blend the fresh turmeric, chili paddies, and the large chilles, which we cut into smaller pieces. Pour in the water. Start blending. 2. Pour all of the blended ingredients into the pot. 43. Pour in the ingredients to be cooked: potatoes, ried tamarind slices, lemongrass, and package of vegetarian mutton. 4. Take 2% bowl of coconut milk, and mix it with water then pour into the pot. Add in water until it, covers all of the ingredients. 5. Switch on the stove, To cook the coconut gravy, keep stirring gravy so that the coconut milk does not form lumps. The stirring process will take about 20 minutes to boil and to cook this coconut gravy til all of the ingredients become tender. 6. Pour in the remaining coconut milk, 1 teaspoon of salt. Keep stirring until the coconut gravy boils. 7. Lastly, add the edible wild fern. Turn off the stove,Ingredients: Sperancceata tte Se Jost cman Senmsng nen git axe “ise *oralingreients please use organi versions eae Directions: Soup base: 4. oilthe water inthe pot 2. Aci the sliced carrot and sliced white turnip, cook abovt 25 minutes. 5: Remove the carat ana white tump. Use the broth only ‘Aulacese soup of Exot Mushroom and Beancurd Ribbons: ‘Aa sal, suger, and natural vegetable seasoning inthe soup pot ‘Season to taste-Brng to boll 2. Add the wood ear fungus mushrooms, fesh bean curd skin, wheat flten, white veggie ham, and oyster mushrooms. Cover, and bring to bol again. When t's Boling, open the id abs thatthe soup doesn’ become mir 4 Slowly, addin the tapioca mixture, sti well and cook until the soup has thickened, Tum off the heat Serving and Garishing: ': Pout te soup ito the bow 2. Add the anata seed ol to crete aredcieh calor. 5: Sprinkle alte black pepper and fed onion {Put the minced conander ontop for gomishing Enjoy an exotic aromatic dish on your table!Ingredients: oschctnanle for seope Rte atbge " ‘er Sod ine barbs to young oir ngeaie igen sessing ponder Reset coshed pants ‘or atngresens, plete ue organic version f avable Directions: 1 Ettahole chagrin 4and 2640 water Ade es cart athe Temongrar sono othe wer Het water bole mer for Bou ren aie tenpaoncnkgclardoncntarin nyc 1PM ct eg ccken vege a ry benches a edo Ad rpg oh ere sng poner one tt rae «4 Het npn anda abespoon eget 26 te leaner rodltnter {fltonatesarecooas asa never Ado ane span anos plsee _rosuaspecay am ing te cel root hae Peete ibe «Spectre womens eee: ene eae am ‘Uicunsrceppe parca nth nose mn. Tamang wenn took at eur to thence sy nt. Seng SRatona roe ns bon pg ante noo ‘oun thenooce anderen forse ‘oy 2mort deleou ang aces pay!Ingredients: ‘abespoon ogenesogs sar ead agony Smeedeedmantroors,thesitane, veces sed pound repr 2abespoonspeatot sumtin choy, choppe 5 ctons cate ee si bgtronen baby cor *oralingredins pease use organ versions avellble Directions: insmalbow mall ice ngrelers Se aie 2 inmecm bow, roakmurooms in cup cole water unt softened howto mites. another bow soak rood not (ot ling) water focover snes 4. drain mushrooms and squeeze dy (rerere soaking water to un soup ‘atot ane ecard sens thse caps and se sie. ran noodles ane seid. “4: Inwokor lrg dep sll nest peanvt ol ver ign ent A rmoshrooms salle gore and erage snes ry ante Aa aro, ‘water cnestutsbambeo sets, baby cm, ané cabbage and sty 2 ‘5:Add sauce, cover and cooks minutes. Gently stn noodles and tofu unt well coated Rduceteat te lo, cover an cook ut some ofthe sauceis absorbed, abouts minutes Serve a once. Optionally you he the sauce thicker it tablespoon cornstarch with» tablespoons welereddand stirin when you athe sauce Sud besings nate Cee atonal asheIngredients: {rnesum coves af gata tae) {epeerer eer ‘aepannobisced ge Stew tc ey ranted poets “Shoko tessoon contac eougnto ae ora ngresiens plese use organic version avalable Directions: 1. Cut broccoli into medium sized pieces and blanch in boiling salted (salt optional) water for one minute. 2. Combine all of the rest of the ingredients, and stir fry with blanched broccoli for about § minutes or until broccollis tender and sauce thickens. 3. Serve with brown rice or noodles. ‘Simple and quick yet mouth watering!7 Vietnamese Gift Soup Au Lac (Vietnam) ror aingreients, pleoseuse orgniversions eae Directions:8 Vegetarian Banh Xéo Ingredients: part coconut ie 2 porte rie flour “pars water turmeric shredded vegetables, such as catrot, mushroom, daikon, salons, et lettuce leaves fresh basi clantco bean sprouts vegetaate ol Directions: 1. ute sredded vegies over medium high heat unl they just beg ta 2. While veggies are saute combine ocon ik ice our, water and enough ura to make he ater apse yell Ieshoudbe about etka crepe bate. 4. Pouratter over veggies ana tenet own to mec, 4 Wihen the baternas et nat begins to brown onthe bottom loosen the ses wth aber seen ne and tp vera a oto Au Lac (Vietnam) Serving and Ganishing 5-You can fil the insice with bean sprouts i youlke, optionally. Serve eth ettuce leaves and fresh herbs, and wrap pleces the lettuce leaves as you eat them. Ginger infused soy sauce makes a good dip. A tasty breakfast full of eco-friendly nutrition!9 Lugaw Philippines Ingredients: slacuplong granrce (NOT parbolled For Garnish or nstant peri) seen onion Scape water Sano 2veggechicken‘favouredbouilon lemon 23 tablespoons svered ginger root {oft or other vegan mest sal, pepper totaste ‘oranges, plese use ogee versions ovate Directions: Note Like anges, this on of thore eles youcancstomise Serving and cashing «Sle up the site mushrooms and tofu or foke met. 3. When the Soup sic and thi W's ready to eat. Season wth salt 2inapot bel water with there. (Donat wash thee beforehand, and pepper to your taste, and garish ith green onons, canto you want thereto bestrey). Add musroons end toi. Went andagenerou squeeteo enon Comes to «fll bol lower the hea to simmer. Cover pot, wit abit ‘of agaptolet steam escape sot doesnt bol ove). Cook or about ‘ssminaes Flavor beyond comparison on this easy to digest dish!Ingredients: 1 cup crunchy peanut butter eup warm water large clove gic, minced bespoon lime juice orice vinegar ‘tablespoon molasses {1 tablespoons soy sauce ‘Apackage rice stick the wide ones) Tp, extra fm tof, pressed 1 teaspoon ol 1 teaspoon ground ginger sauteed veggtes to taste: matchstick earets, broceol, spinach, ete. rushed red peppers to taste radishes ‘or atingresens, plete ue organic version avable Directions: ‘.1na smallsaucepan over medlsm heat, whisk together peanut butter and water. A gale me ce, molasses and soy sauce 2. Simmer unt sauce thickens about 5 minutes. 5 Meanwhile, put rice naodles ina large bows and cover with hot ‘water Let soak fr 2025 minutes, untl tender. Dice tafuinto 1" cubes, and sautein ol over mesium high heat unt browned, sprinkling on ground ginger sit cooks. ‘fusing vegles saute them inaitle more ol unt cooked through, Serving and Ganishing | When everythings ready, assemble noodles, tofu and veggles 2 serving bow Top with sauce, and truntl combined. Serve hot with red peppers sprinkled ontop. Veggies medley in nutty peanut sauce! Irresistable!Ingredients: cupric (white) sig cup rice vinegar (amount o your taste) ‘ig cup sugar (amount to your taste) 2 teaspoon salt (amount to your taste) Nori (Seaweedin dry, rectangular, paper thin form) Soy sauce (to taste) ‘Wasabi (powdered horseradish) Vegetables (optional see procedure) or lingredins pease use organ versions avellble Directions: Note this recipes bared ont cup UNCOOKED rc, which will be considerably more when cooked 1 Caok the ref you know how to cook Hee, that's great not, the package usualy wll you 2. Mic vinegar, vegan sugar and satin separate bowl (a soup bow! wil ‘do. Minto the cooked rice. Buy Inte rectangles of now (seaweed) and wrap therice with the nr. | You an also wrap up vegetables with te rice. Avocado, cooked asparagus, cucumber, thin earrt slices, and ginger taste good wth ths Serving and Garmishing: {4 Serve ordey overlong dish, making a pattern Ike check board, for example. Dip in sauce made by mixing sy sauce and wasab, (orate) ‘Small pieces!Ingredients: + cup cold water "cup unbleached ll purpose four 2 tablespoons egg substitate ‘tablespoon salt vegetables of your choee carats, snow peas, green beans daikon, ranreegeien npn atone fr seing Alnpeno, earanwth ak and staruntialvegetsber re ender ano pouring sadn econ mil green camypats, lin, bath, ba ands & othe ‘egerbls and ser while you fy the tofu in heal unl golden and frm. Aterthe e's done, 326% and the toy othe vegetables Stand ahs cesranings Yous) add 33dora} broth you would ike kt9 De Thai Flavor in every bite!Ingredients: + brick extra fem tof 1945 ounce coconut ik pound frozen vegetables (peas, + pound inguine ‘mushrooms, car, et) sesame of Pearate ricetiour ‘Abul garlic (56 cloves) ‘bunch sealions {2 neh fresh ginger green cury paste 204 tablespoons smooth peanut butter or alingreiens pea ue organ versions favale Directions: 1. Fortofurcube and coat with ce flaur. Deep fry untl outsides «rsp. 2. For sauce: chop salons garland gate ginger. Fryin Serving and Ganishing tablespoons or 30 of sesame oil until cooked, Addin the coconst {Describe serving ri, then some cury paste Add peanut butter and cury paste unt ‘tastes good, |. Shed the carots, then adc them andthe frozenvegetables.cock write something here! unt the vegetables are done. 4 Toss the pasta with some sesame ol, hen add the sauce and mix .Ingredients: package spring roll skin (found in Asian grocery and contains only rice) bunch fresh elantr (with tems) Cup tely chopped carats ince of lime ort ‘cup choppee cucumber ‘tablespoon botled juice ‘A cup choppes green onion (ted onion tablespoon resiy grated ' an okay substitute) einger handful bbb lettuce (about cup) ‘cup chopped celery “resh avocado, skinned, and chopped ‘or lingrediens pees orgonevrsiorifevable Directions: 1.chopall af the vegetables, and toss ina ming bow 2. Boll water na pant least the width ofthe spring ral skins, 5 Submere each skinin the boing water for acount of 5, then roll each one as you go (They want to stick together ike give) Gent take the skin ut ofthe water. Run the skin under cold water for few seconds, so handling i easier. Weta pate and spread out the spring ro skin pt 4 Place the fling onthe spring ral skin, making sine on the edge loses to you. Rol t up, ling Inthe lft andright corners (ike burnto). Continue withthe rest ere ae some dipping sauce ideas: 5. Peanut butter with dash of oy sauce cup fresh ime juice 14 cup sugar tablespoons soy sauce oF Tamar tablespoon chopped fresh clara minced gare coves ‘Worm until sugar dissolves, whik and chil You can ad hat sauce oF pepper lakes if desred, This sa great way to use any fresh produce you may have in the fidgetIngredients: s-1g or bagrefrigerated chowmein cup water oodles (areacy cooked, jurtneadto sesame seeds, optional (garish) heat up) sive of ‘Heap arya sauce ‘tablespoon cornstarch mixed with vegetables of choice fresh or frozen 2 tablespoons water prepared stan, cut into smal chunks "For olingreents pense orm vers if naa Directions: 1. Fry seltanin ale oll unl ightly browned. Add veggies of cholce {you can use frozen broccol snap peas, green onions and shredded aro). Cooking tes may’ vary with your vegies so be sure to Serving and Garishing ook the ones that take te longest fist and al frozenuichhy 16 Top with sesame seeds to garnish. Enjoy! ‘cooking veggies ast. Take oftheat ane put aside when your vegies sre done cooking 2.Inalarge pot, wok or pan heat up the noodles with alive ol teriak! sauce, and water fora few minutes ting constantly unt heated. |. Add the sltanJveggie mixture to Ure nogales and stir ane ‘minute. Addl the cornstarchjvater mixture, mix some mare unt Sauce thickens an your noodles are hot It just tastes really good!Ingredients: 3 tablespoons alive ol, vided tock extra frm tofu rained and pressed 2 gate coves, minced 2 green onions, chopped ‘is cup and tablespoons water ‘tablespoon orange ce ‘tablespoon lemen juice 2 tablespoons soy sauce ‘Ya cup packed brown sugar ‘a teaspoonred pepper fakes, oF audsted to your taste 2 teaspoons comstarch ‘tablespoon water hot cooked ice 1. tablespoons vinegar ror aingrelents, pleaseuse orgniversionsfevatable Directions: 1-cuttofwinto bite sized pieces and sautein2 tablespoons ol ut browned 2. Meo, na small ssucepan, saute gate and green onions in ‘remaining tablespoon ol unt garcis golden, 4 Aa water, orange juice, leon juice vinegar, soy sauce, brown sugar, and pepper flakes. Sng toabal. Reduce heat to mecum, 4Ina smal cup or dish, mix together cornstarch and water unt ‘thoroughly blended, Pour comstarch mixture into sauce, siving constantly. Cook, tiring, over medium heat until sauce thickens to {your liking, Remove from heat and combine with tofu unt completly coated. 4 Serving and Gamihing 5-Serve oversice Note: Use more or less cornstarch mature depending on how thick you lke your sauce. You can also acd ginger f you ke that Maver Or orange peel or orange ice concentrate for more orange favor Milenary flavor with citric aroma!Ingredients: package of frm tofu ‘eup ofwaterapprex) 3 cu ef tmar or soy sauce 2 tablespoons of oll ablespoons of ice vinegar “tablespoon of sugar or molasses 2 cloves of gale or more to taste ‘tablespoon of cornstarch ith lablespoons of water ‘Acup of onions (chopped) 2 teaspoons of toasted sesame seecs ‘teaspoon ofred pepper fakes ‘oral ingreierts pea ue organ versions fable Directions: 1. Freeze tofu overnight Orin al ecess water before yeu begin cooking 2. Gutthe tou into bite sized cubes. Heat ablespoons of the ‘vegetable ol over medium high heat and ade the tof, Fy the tof, toring every couple of minutes, unl golden onalsides, Drain on paper towels sun mall Dw) mx together the soy sauce rc vines ll, ugar {optta use molasses), crushedred pepper and comstarch 4-Add to your already medium heat skllet your onion and any other ‘veggles you want f any, (chestnuts, snow peas, o scalions would be 0 yummy in is) for about 34 minutes. 5. Ae your tried tofu ad sauce from your smalbowtt the silt and cook for another few moments untl your sauce has thickened up Serving and Garishing {Serve over steamed rice, (brown or white are BOTH yummy). And sprinkle your toasted sesame seeds over te top. Yurnm Yummy!20 Vegetable Lo Mein Ingredients: wintesobaJapanesenoodles (not options: anyother vegetables you buckwheat) hoy! peppers, broccal te ‘ean water chestnuts seanbaby corn [56 stalks of green onionsscalions 5 lange hancfls of fresh bean sprouts approx tablespoon soy sauce approx tablespoon sesame oil approx up sweet spicy cil sauce ‘lve ol or peanut of (anything you prefer) vegan fake shrimps care not extremely erspy and tncooked ror aingreients, peae ue organ versions valle Directions: "Sidenote: weet chil sauce spicy but i diffused nicely withthe oodles Itdefntly makes the dsh though. A must ingredient +. oiljapanese noodles for approximately 9 minutes, or unt a dente. 2. Fiveminutes int the noodles being bole, chop up your green ‘onions ane star sautéing themin awak (large pan) in your ol of choice, |. Peel arots and add the shavings to your pa, along withthe water struts (water éralned), baby corn (water drained), and anyother ‘vegetables you are using (Note: not the bean sprouts) Add the vegan shrimps. 4-When the lo mein is al dente, transfer the noodles tothe sti ry pan ‘note ifyou are using broccll is best to blanche or steam firsts they China 5-Add sweet chllsauce, soy sauce, and peanut oll Mix well and simmer the dis for 540 mutes {6oneminute before completion, add the bean sprouts. This ensures het cruehiness! Absolutely Lo-Mein-licious!21 Chana Masala India Ingredients: a tablespoon vegetable of ‘tablespoon lemon ulee ‘medium onion chopped ‘teaspoon salt Narge clove of gare, minced fresh back pepper ‘tablespoon cuty crushed re pepper ‘tablespoon tomato paste optional to taste ‘sor eanof chick peas drained, 1 blespoon margarine ‘reserving 3 tablespoon guid "For olingreents pense orm vers if naa Directions: 4. Meat oon medium high heat 2. Fy onions unl sighty browned. Reduce heat to medium. 5 Aad gare, cumy, an paste. Stand simmer about minutes. ‘Accompany with naan bread for a crispy experience! {Ade chick peas gl lemon juice, sal and back pepper, Stmmer ‘6 minutes, string occasionally. s.Addree pepper to taste {-add margonne, string through tomeltit. Sérand simmer fors ‘minutes more or ntl peas are softened ad csh shot. 7-Serve over rice,