Friday, January 22, 2010

Vegan Goya Chanpuru (Okinawan Stir Fry of Bitter Melon and Tofu)

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)
(Serves 4)
  • Small goya (bitter melon)
  • 120 grams vegan ham
  • 1 package tofu (hard-pressed or firm)
  • 5 tablespoons sesame paste
  • 2 tablespoons soy sauce
  • 1 + 1 teaspoons salt
  • A little pepper
  • 2 tablespoons mixed vegetable oil

Directions (preparing bitter melon):
1. Remove both ends of the bitter melon
2. Slice it into two halves and remove seeds and soft core with a spoon
3. Clean out both halves of the bitter melon
4. Slice them thinly (approximately 5 millimeters in thickness)
5. Rub salt into these thin slices (a teaspoon of salt)
6. Let the salted bitter melon sit for almost 15 minutes

Direction (preparing tofu):
1. Thoroughly press the water from the tofu (discard the water and wrap the tofu with a paper towel
or a hand towel)
2. Take another plate and place it on top of the wrapped tofu as a weight
3. Let it sit for approximately 30 minutes

Direction (other preparation):
1. Slice the vegan ham
2. Use about 120 grams and cut the vegan ham into 1 centimeter cubes
3. When done, place the cubes onto a plate
4. Take the salted bitter melon and wash it with water then discard the water
5. Cut the tofu into small cubes (approximately 1½ centimeters by 1½ centimeters in size)

Direction (stir fry):
1. Warm up the frying pan
2. After the pan is heated, put in 2 tablespoons of salad oil (use medium to high heat to stir fry)
3. Mix the oil well with the bitter melon and stir fry
4. Add the vegan ham (start with a high heat, then change to medium when the vegan ham begins to char)
5. Add the tofu (don’t crush the tofu cubes too much)
6. When looks like heat has permeated enough then add a teaspoon of salt
7. Add the sesame paste (lower the heat slightly)
8. Make sure to mix well because the oil can separate from the sesame
9. Add soy sauce at the end
10. Pour the soy sauce slowly along the edge of the pot
11. Wait until the sizzling sound
12. Finished

Amazing Afghan Biscuits -a Traditional Kiwi Favorite,with Creamy Banana Soyshake

Courtesy of Supreme Master Television

Amazing Afghan Biscuits
  • 1 cup vegan butter
  • ½ cup sugar
  • 1 heaped tablespoon cocoa
  • 1 teaspoon vanilla
  • 1 cup cornflakes
  • Icing
  • 1 cup icing sugar
  • 1 tablespoon cocoa powder
  • 3 tablespoons water
  • Walnut halves to garnish

Creamy Banana Soyshake
  • 1 cup frozen chopped bananas
  • 2 cups vanilla soy milk (or any vanilla vegan milk)

Amazing Afghan Biscuits
1. Put in the vegan butter and the sugar, mix them until they become creamy.
2. Put in the cocoa. Mix all together.
3. Put in the vanilla.
4. Put in the flour, a little at a time while keep mixing.
5. Put in the cornflakes, mix around gently.
6. Put the mixture into biscuits by making them into little balls.
7. Put them on a greased baking tray.
8. Press the biscuits down with the back of a spoon, gently. Put some flour on the spoon so it won’t stick.
9. Put the biscuit in the oven on 180 degrees Celsius and leave it there for about 15 minutes.
10. To make the icing, put in the icing sugar and the cocoa, and mix them around.
11. Slowly pour in half of the water. Then the next half of the water.
12. If the icing is a bit thin, just add in more icing sugar.
13. Take out the biscuit from the oven, let it cool.
14. When it’s cool, put the icing on the biscuit.
15. Put the walnut halves as decorations.
16. Ready to be served.

Creamy Banana Soyshake

1. Chopped up ripe bananas, put them in the freezer.
2. Put in the bananas in the blender and make a nice creamy shake.
3. Put in the vegan milk. Mix well.
4. Ready to be served.

Inner Evolving Yamaní Rice Stew

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)
  • Brown yamaní rice
  • 15 teaspoons lentil beans
  • Olive oil (or sunflower oil)
  • Onion
  • Green onion
  • White cabbage, shredded
  • Red cabbage pepper, diced
  • Carrots, diced
  • Pumpkin, diced
  • Parsley, chopped
  • Rosemary
  • Oat bran
  • Vegetable broth
  • Water
  • Salt and pepper (optional)
Directions (to make vegetable broth):
1. Add around a liter of water (the amount of water would be according to the amount of vegetables you are preparingthe aim is that it doesn’t become runny,
But more or less dry,a little dry, the mixture)
2. Sprinkle it with vegetable broth like rain to avoid the formation of lumps, to get it dissolved
3. Keep on stirring it gently until the preparation becomes smooth

Directions (to make inner evolving yamaní rice stew ):
1. Switch on the stove
2. Add the oil as much as you like (olive oil, sunflower oil, or canola oil)
3. When the oil is hot start frying the onion slightly
4. Add the salt to the onion to make all of its juices come out
5. It is important to stir this preparation continuously
6. Add the green onion
7. Add a cup of yamani rice
8. Reduce the heat to minimum
9. Not to stop stirring this preparation at this time to keep it from being burnt
10. Stirring it around a minute and a half, 2 minutes
11. Sealing the rice (making it hard on the outside) around between 35 and 40 minutes
12. Reduce the heat a little
13. Add liquid with the broth very very carefully (don’t add to much)
14. Stir a little
15. Add the 15 spoonfuls of lentils
16. Add the vegetables, from the hardest to the softest
17. Add diced pumpkin
18. Add carrot
19. Add the red pepper
20. White cabbage
21. Cover it
22. Leave it to cook on the lowest heat, for more or less 35 or 40 minutes
23. Lift the lid and check the liquid (there must be liquid in the preparation, but not much, the stew’s characteristic is that it hasn’t got much liquid in it)
24. After it finished the characteristic of a stew which is a dish with almost no liquid
25. Before serving, you can adjust the flavors. (you can add some salt, pepper, or whatever you like to add)

Magical Matar Paneer with Basmati Rice

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

  • 1 cup basmati rice
  • 2–3 cups of water
  • 1 cup frozen green peas
  • 6 red tomato
  • ½ of chopped onion
  • ½ teaspoon minced ginger
  • 4 tablespoons olive oil
  • ½ tablespoon cumin seeds
  • 1 cup firm tofu
  • 1 tablespoon sea salt
  • ½ teaspoon tumeric powder
  • ½ tablespoon cumin powder
  • ½ tablespoon garam masala
  • ¼ teaspoon red chili powder or green chili (optional)
  • Plain soy yogurt (garnish)
  • Coriander (garnish)

Directions (to make fragrant basmati rice):
1. A cup of rice
2. 2½ or 2 cups of water
3. A little salt
4. Let it boil and cover it

Directions (to make tomato sauce):
1. Turn the stove on and put it to medium
2. Put about 2 tablespoons of olive oil
3. Add the onions
4. After the onions are already transparent add the tomatoes
5. Add a little bit of salt
6. Add about half a teaspoon of turmeric
7. Put 1 tablespoon of sea salt
8. Turn the stove up just little bit higher
9. After the tomatoes are already turning the color and already gotten soft do a quick blender to make it a purée

Directions (to make tomato sauce mixture):
1. Add a tablespoon of olive oil
2. Turn up the stove
3. Put few sprinkles of cumin seeds (they’re going to pop)
4. If they already cooked, they will turn slightly brown, and you will see them move around in the oil
5. Move it around little bit to get even temperature all through the pan
6. Add the tomato sauce
7. Turn the stove down just a little bit more
8. Stir it
9. Add couple of the green chilies
10. Add half a tablespoon of cumin powder
11. Add half a tablespoon of garam masala
12. Put enough of the red chili powder to give that little color
13. Add little bit of salt
14. Add the garlic
15. Add ginger paste
16. Add organic green peas
17. Move the pan and the sauce and let it cook in the background

Directions (frying the tofu):
1. Turn stove up a little bit
2. After warm enough add a little bit of olive oil
3. Add the tofu
4. Turn stove up little bit higher so the tofu can start getting a little bit golden brown
5. Once they turn golden brown, put it in our seasoning (tomato sauce and peas, matar)
6. Add some Bay leaves can give good flavor as well (optional)

Directions (to make matar paneer):
1. Put the fried tofu to the tomato sauce mixture
2. Stir until mixed well
3. After looks like that is going well
4. Turn stove off
5. Put the fragrant basmati rice to your plate
6. Put the tomato sauce mixture over the basmati rice
7. Put the cilantro leaves over the dish (optional)
8. Sprinkle soy yogurt over the top (optional)
9. Ready to serve

Holiday Gift Box: Chocolate Enchanted Nut Candy

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)
  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup pecans
  • 1 cup cashews
  • 1 cup sunflower seeds
  • ½ cup sesame seeds
  • ½ cup flax seeds
  • 1 cup brown sugar
  • 1 cup corn syrup
  • 1 tablespoon vegan margarine
  • 2 cups chocolate chips
  • 2 tablespoons vegetable shortening

Directions (to roast the nuts):
1. Add the nuts and the seeds (1 cup of walnuts, 1 cup of almonds, 1 cup of pecans, 1 cup of cashews, 1 cup of sunflower seeds, ½ cup of sesame seeds, and ½ a cup of flax seedsand
2. Roast on medium heat
3. Keep mixing them

Directions (to make the syrup):
1. Add sugar
2. Add the corn syrup (you can also use rice syrup)
3. Add the vegan margarine
4. Mix everything
5. Roast on medium heat

Directions (prepare the baking sheets):
1. Grease them with vegan margarine or any other vegetable oil

Directions (to make the nut candies or the sweets):
1. After the nuts are roasted. Pour them in a big mixing bowl
2. Add the syrup (you can take it out when it almost reaches the point of boiling and
It will resemble caramel
3. Mix everything well
4. Spread the mixture evenly on the sheet
5. Put it in the fridge for about 10 minutes

Directions (to make melted chocolate):
1. Take 2 cups of chocolate chips
2. Add 2 tablespoons of vegetable shortening
3. Melt it in a double boiler
4. Everything needs to be mixed
5. While the chocolate is melting, cut the candies or the sweets
6. Dip the pieces of candies into the melted chocolate
7. The candies are still warm so take a short intermission until they cool down

Sweet Soy Cream Custard with Whipped Vegan Marshmallow and Chocolate Syrup

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

Sweet Soy Cream Custard
  • 330 grams (1 can)
  • condensed soy milk
  • 330 milliliters soy milk
  • 2 tablespoons cornstarch
  • 1 tablespoon grated lemon peel
  • 1 cup water (to dissolve cornstarch)
  • 300 grams soy cream
Whipped Vegan Marshmallow Cream
  • About 200 grams chantilly mix
  • 3 tablespoons syrup

  • ½ cup water
  • 1 cup sugar

Chocolate Syrup
  • 1 cup water
  • 2 tablespoons powder cacao
  • Sugar

Directions (to make the cream):
1. Start taking vegan condensed milk directly to stove
2. Dissolve the cornstarch with the soy milk (to avoid the cream start to lump)
3. Put it to the stove
4. Leave it to cook for 5 minutes with medium heat (otherwise it will stick
On the bottom of the pan)
5. After the cream has already thickened
6. Add one tablespoon of the lemon peel
7. Cook quickly
8. Turn heat off
9. Add the creamy soy milk
10. Get our baking pan and pour it
11. It is cooling slowly, and put it in the freezer for 6 hours
Directions (to make syrup):
1. Put the water to the stove
2. Dissolve the sugar and boil it on medium heat for more or less 8–10 minutes until it gets the point

Directions (to make marshmallow):
1. Add about 200 grams of a mix for the chantilly cream
2. Mix it here for some time until it gets to the point
3. Add about 3 tablespoons of syrup in a thread consistency
4. Continue to mix it very quickly to get to the marshmallow point
5. Put it on together with our cream that is already in the refrigerator
6. Spread it over the cream arrangement as a topping
7. Put back to refrigerator for about 10, 15 minutes

Directions (to make chocolate syrup):
1. Turn on the stove
2. Get more or less 1 cup of water
3. Add some sugar
4. Add 2 heaping tablespoons of cacao
5. Turn off the stove
6. Mix it
7. Wait for it to cool about 10 minutes
8. Spread chocolate syrup over the cream and over the marshmallow
9. Sweet soy cream custard with whipped vegan marshmallow and chocolate syrup is ready to serve

Mom’s Warmly Spiced Zucchini Tomato Tofu

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)
  • ½ organic red onion
  • 3 small zucchinis
  • 1 medium tomato
  • ½ block extra firm tofu (approximately 175 grams)
  • 2 tablespoons safflower vegetable oil (or canola oil)
  • 1 teaspoon cumin seeds
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt (or to taste)
  • Handful of cilantro for garnish
Served with roti, naan bread, pita bread, rice – whatever you like!

1. Chop the red onion roughly, and put it in a bowl.
2. Roughly chop the zucchinis, put it in a bowl.
3. Heat up the oil.
4. Put in the cumin seeds and let it roast a little bit.
5. Put in the chopped onion and stir up a bit, let it cooked until they become a bit soft and tender.
6. Put in the zucchini in the pan, mix a little bit.
7. Put in the turmeric powder and the salt.
8. Cover the pan, and let the zucchini cook for about 5 minutes, stir occasionally.
9. Put in the chopped tofu. Mix well.
10. Put in the chopped tomato.
11. Put in the garam masala.
12. Throw in the chopped cilantro.
13. Served with roti, naan bread, pita bread, rice – whatever you like!

Mango pickles, or chutney, or any kind of pickles.

Persian Halva,Fragrant Sweet Confection

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)
  • 2 cups oil
  • ½ cup rice floor
  • 1½ cups wheat floor
  • 4 cups sugar
  • 5 cups water
  • ½ cup rose water
  • 1 teaspoon saffron
  • Garnish: Slivered almonds, slivered pistachio slices, coconut powder


1. Pour the oil in the pan. Turn on the heat.
2. Add the rice flour and the wheat flour into the oil.
3. Stir the mixture continuously until it becomes golden, and then set it aside.
4. Prepare to make the halva syrup by adding the water.
5. Add the sugar to the water, and dissolve it.
6. Add in the saffron powder.
7. Add the syrup to the fried flour gradually while stir.
8. Add in the rose water. Stir.
9. For garnish, sprinkle the coconut powder, and put the slivered almond and pistachio nicely on top of the halva.
10. Ready to be served.

Smooth, Tart, and Savory Tofu Spread

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

  • 2 pieces natural tofu
  • 200 milliliters vegetable oil
  • 200 milliliters water
  • 15 dekagrams breadcrumbs
  • 2 onions
  • 5 pickles
  • 3 tablespoons pickle brine
  • 2 tablespoons Vegeta (vegetable seasoning)
  • 1 teaspoon black pepper

1. Cut the onion into small cubes

2. Grate about 4 pickles (in sweet and sour brine)

3. Turn the stove on high heat

4. Add a lot of oil so that the spread will be smooth

5. Fry the onion to golden brown

6. Put 4 or 5 soup spoons of breadcrumbs (4, 5… it doesn’t matter if you use more, it will expand after adding water)

7. Fry it a bit

8. Add more oil (we won’t put any butter on the bread, only the spread, so it must be a bit greasy)

9. Stir it so it will not get burnt

10. Turn down the heat

11. After the breadcrumbs turn a little red or a bit brown add tofu (mash tofu with our hands)

12. Stir it

13. Add 4 or 6 teaspoons of vegeta (depends on how salty do you want)

14. Add pepper (it depends how much you like it)

15. Pour a bit of water

16. Turn the flame to high heat

17. Add the pickles and mustard

18. Add the pickle brine

19. Add a bit of brine

20. If anyone likes spicy food, they can add hot pepper brine

21. Add 1½ or 2 tablespoon of mustard

22. Let it simmer for awhile

23. Let it boil for awhile and turn it off

24. Cut the bread a little slanted

25. Put the spread on them

26. Decorate it with vegetables

27. Ready to serve

A Tisket A Tasket: How to Design a Vegetable Basket

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

  • 1 head leafy greens, whole leafs
  • 3 carrots, sticks
  • 3 stalks celery, sticks
  • 1 large cucumber, sticks
  • 1 pint cherry tomatoes, whole
  • ½ head cauliflower, florets (for color, use beet juice and drain)
  • ½ head broccoli, florets
  • 1 bunch radishes, whole (prepare radish roses)
  • 1 bunch asparagus (marinated in olive oil, liquid aminos, and onion powder)
  • Garnish: 2 bell peppers – red, yellow


  • small whole red cabbage (prepared the night before)
  • 1 large basket or serving platter
  • Serve with Pimento Vegan Cream Cheese

Raw Pimento Vegan Cream Cheese

  • 1 cup red pepper (½ large) rough chop
  • 1 teaspoon garlic, rough chop
  • 1 cup cashew nuts
  • ⅓ cup lemon juice
  • 1 teaspoon sea salt
Directions (to make a salad mandala):

1. Marinate our cauliflower (which works as one of the ingredients in the basket)

2. Add some blended beet

3. Mix it through and color

Directions (to cut a cabbage):

1. Make sure that your bottom is flat so that your cabbage holds securely

2. Use a sharp knife and cut into the center

3. You’re making small cuts all the way around

4. Put it in ice water in the refrigerator overnight and it will open up

Directions (to make a radish rose):

1. Use bird’s beak knife or any small paring knife

2. Put your finger underneath the radish

3. Pull the knife away towards you on each side

4. Put it in water overnight

Directions (to prepare asparagus):

1. Marinated some asparagus in olive oil

2. Add some onion powder

3. Add a little liquid aminos

Directions (to assemble our basket):

1. Layer our basket with lettuce leaves

2. Put our centerpiece (cutted cabbage) in the center

3. Cut one of these peppers (about half inch from the top on both of these)

4. Taking out the inside of the peppers

5. Using these peppers as holders for our carrots sticks and also for our celery sticks

6. Put the cabbage

7. Put little pepper holders on the side of it that holds up our cabbage

8. Put carrots on a couple of sides

9. Put broccoli next to carrots

10. Put some more celery

11. Put some asparagus on the side

12. Put some tomatoes

13. Add cucumber slices

14. Put the little hats on our peppers

15. Put some red tomatoes and put those around

16. Put radish roses

17. Garnish with some flowers

18. Put around some of these little peppers

19. Put some rosemary

Directions (to make pimento vegan cheese dip):

1. Add 1 cup of red peppers that has been chopped bite-sized in our blender

2. Add 1 cup of raw cashew nuts

3. Add ⅓ cup of lemon juice

4. Add 1 teaspoon of garlic

5. Add 1 teaspoon of sea salt

6. Whiz this up

Chilean Pancutras: Fresh Pasta in Rich Vegetable Broth

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

Pasta Dough:
  • 2 cups flour
  • 1 teaspoon salt
  • Water
  • 3 tablespoons oil
  • 1 red onion
  • 1 carrot
  • 1 bell pepper
  • Soy meat
  • 1 vegetable broth cube
  • Oregano
  • 2 tablespoons paprika
  • ½ tablespoon salt
  • Parsley to garnish


1. Add salt to the flour.
2. Add water continuously to the flour, and stir while pouring with spoon or your hand. Be careful not to make the dough too watery, if so you can add more flour.
3. Knead the dough with your hand until it becomes good dough.
4. Take out some dough, roll it with a roller to make it flat and thin around 0.5 millimeters thick.
5. Cut the flat dough into small squares around 2.2 centimeters by 2.2 centimeters. This is called pancutras. Repeat until all the dough is finished.
6. To prepare the soup, put the oil into the pan.
7. Turn on the stove and set it with high heat.
8. Sauté the onion, carrot, and bell pepper.
9. Add the paprika powder, and the oregano. Stir, and let it cook on medium heat.
10. When they’re half cooked, add the salt and the water.
11. Add in the vegetable broth cube.
12. Add in a dash of pepper.
13. Stir the soup.
14. Add in the pancutras one by one.
15. Add the vegetable meat.
16. Stir gently and let it cooked for about 10 minutes in medium heat.
17. Take out some soup and pour it into a bowl.
18. Decorate it with red onion slices, a little parsley, and a little paprika powder.
19. Ready to be served.

Salad of Love from Little Mongolian Angels

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

  • 200 grams cucumber

  • 150 grams tomato

  • 100 grams white radish

  • Sweet oil

  • Sesame seeds

  • Pinch of salt


1. Wash all the vegetables.

2. Cut the tomatoes into cubes and put them in a bowl.

3. Cut the cucumber and the white radish into thin slices. Put them in the bowl.

4. Pour in adequate sweet oil, add the sesame seed, and add the salt into the vegetable mixture.

5. Mix them well.

6. Place 2 lettuce leaves on the plate and pour in the mix salad onto the plate.

7. Ready to be served.

Southwestern Black Bean Empanadas

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

  • 1 cup corn flour

  • 1 cup water

  • 1 can black beans

  • Oil

Served with:

  • ½ medium-size cabbage or lettuce

  • 3 tomatoes

  • ¼ medium-size onion or ½ small onion

  • 1–2 lemons or limes

  • 1 avocado

  • 1 handful cilantro

  • Sugar

  • Salt and black pepper (to taste)

1. Mix the corn flour with water until it becomes solid and has no crumbs.

2. Stretch out the cellophane (plastic wrap), put it on the cutting board, wet your hands a little bit, and take out some dough.

3. Make a ball from the dough, and then press it down onto the board.

4. Knead the dough until it become flat and round. This is called the tortilla.

5. Repeat until all the dough becomes the tortilla. Open the black beans can, and blend it in a blender.

6. Pour the blended black bean into a pan, put in on a stove, and heat it with medium heat.

7. Stir once a while and let the black bean heat up until they become thick and dry.

8. When the bean dries, take some of it, and spread it onto the surface of the tortilla.

9. Fold the tortilla to make a half circle tortilla with the bean spread on the inside part (Just remember when you fold it, you fold it together with the cellophane so it won’t break.)

10. Heat up some oil in the pan, and fry the tortilla until both sides are golden brown, and then put it aside.

11. To make the Hispanic Salsa, just put the diced onion in a bowl.

12. Squeeze the lemon and pour into the bowl. Mix thoroughly and let it marinate for a while.

13. Add in about 1 teaspoon of sugar, a pinch of salt, and black pepper as much as you like. Mix lightly.

14. Add in the diced tomatoes.

15. Add in the cilantro.

16. Mix thoroughly.

Paradise Tofu Soup with Lush Greens

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

(Serves 4)

  • ½ block firm tofu

  • Bok choy (or spinach)

  • Watercress;

  • Mushrooms

  • Mushroom seasoning

  • Oil

  • Water

  • Noodles (optional)

Directions (to fry tofu and mushrooms):

1. Cut the tofu into strips and cut them by manually into little random pieces (break it up

Entirely by hand)

2. Before fry the tofu you must to dry it well (put tofu into the towel press quite firmly, to squeeze out as much water as possible)

3. Pour a little bit oil in the pan

4. Add the tofu to the pan

5. Fry it on medium heat

6. After they are becoming golden turn them over

7. After the tofu is fried just right pour it into a bowl

8. Since there is a little bit of oil left in the pan put in the mushrooms

9. Cook them lightly

10. Gently stir the mushrooms

Directions (to make the soup):

1. Boil the water

2. Take the base of the watercress and we cut it into large pieces

3. Put in the mushroom seasoning

4. Add the frozen noodles into the boiling water

5. Add the bok choy

6. Add the watercress

7. Make sure that it’s all soaking in the water

8. Let it cook for a few minutes, just to soften the vegetables

9. The soup will be ready to serve

Directions (to serving):

1. Take a bowl

2. Serve the broth first

3. Pick out the vegetables

4. Scoop up some noodles

5. Add some tofu to taste

6. Add a few mushrooms

7. Ready to serve

Iranian Shole Zard: Saffron Rice Pudding

Courtesy of Supreme Master Television

(For all ingredients,please use organic versions if available)

  • 5 cups water

  • 1 cup broken rice

  • 4 cups sugar

  • 1 teaspoon saffron, crumbled

  • Sliced almond, as needed

  • Cinnamon, as needed

  • ½ cup vegetable oil

  • ½ cup rose water

Directions (to make rice):

1. Add water and rice to a pot

2. Cooked on low heat and leave it to cook for 2 hours

3. After the rice is cooked add the almond slices

4. Set the rice aside

Directions (to make the shole zard syrup):

1. Heat the pot

2. Add some water

3. Add some sugar

4. Add the oil

5. Add the saffron

6. Mix well

7. The syrup has to stay warm for awhile, so that way, the ingredients are dissolved well

8. Add the syrup to the cooked rice

9. Increase the heat somewhat

10. Stir this well

11. Stay cook for awhile

12. Add the rose water boiled for one minute

13. Take a suitable dish

14. Reduce the heat as well

15. Pour into a suitable dish

16. Cool it (the shole zard must cool down completely)

17. Decorate the top with cinnamon and almond slices (you can also use pistachio slices and coconut powder)

18. Ready to serve

Mango Pine Nut Veggie Strips

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

  • 1 mango

  • 1 basket sugar snap peas

  • 1 cup veggie strips

  • Some pine nuts

  • 6 carrot slices

  • Cloud ear mushrooms

  • Ginger slice

  • ⅓ teaspoon salt

  • ¼ teaspoon sugar

  • 1 teaspoon corn starch

  • 1 tablespoon water

1. Peel the mango, cut it in half and slice it.

2. Turn on the stove and boil the water.

3. When the water boils, add in a pinch of salt to enhance the taste and some oil to brighten up the green color.

4. Trimmed off the end of the sugar snap peas.

5. Put in the sugar snap peas into the boiling water for a moment.

6. Rinse the sugar snap peas into cold water to retain the fresh and green color.

7. Heat up the wok, and when it’s heat add in a little bit of oil.

8. Add in the cloud ear mushrooms and carrots.

9. Add a pinch of salt and sugar.

10. When the cloud ear mushrooms are softened, add in the veggie strips.

11. Stir fry a little bit.

12. Put the corn starch to make a mixture and add some water

13. When it’s cooked, add in the mango and the pine nuts.

14. Let it simmer for a moment (not too long) and turn off the heat.

15. Ready to be served.

Fresh and Fruitful, Bavarian Whole Grain Breakfast

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)

(Serves 1)

  • 50 grams (3 tablespoons) grain cereal (wheat, spelt, oats, rye, millet, buckwheat, barley, or a mixture)
  • ½ to 1 apple

  • ½ to 1 banana

  • ½ to 1 orange

  • Figs

  • Berries

  • 5–6 nuts and seeds (almonds, hazelnuts, cashews, macadamia nuts, coconut meat, sunflower seeds, etc.)

  • Lemon juice, soy milk, soy yogurt (optional)


1. Grind the grains the night before.

2. Add some unboiled tap water so that the grains can swell up. All the grains should be covered enough.

3. Let the grains swell up at room temperature overnight, about 5-12 hours. Except for oats, no need to swell.

4. Put the swelled grains into the blender, add a roughly chopped apple (do not peeled the apple) and a peeled banana.

5. Add lemon juice, soy milk, or soy yogurt according to your preference.

6. Quickly blend the ingredients. The mixture shouldn’t really be homogenous, but rather have a more coarse consistency and not be too mushy.

7. Fill it in a nice little bowls.

8. Decorate it with fresh seasonal fruits like nectarine, apricot, peach, grapes, fresh figs, berries, pieces of pineapple, or anything you like.

9. Ready to be served.

Cameroonian Porridged Cocoyams with Mixed Veggies and Tofu

Courtesy of Supreme Master Television

(For all ingredients, please use organic versions if available)
  • Cocoyams

  • 4 tomatoes

  • Fried tofu, sliced

  • ½ onion

  • Carrots

  • Green beans

  • Chick peas

  • Ginger

  • Scotch pepper

  • Vegetarian seasoning

  • Salt

  • Red palm oil

  • Water

Directions (to make the porridged cocoyams):

1. Peeling cocoyams with a knife and wash them

2. Put them in the pot

3. Add about that quantity of water

4. Add almost a teaspoon of salt

5. Turn on the fire and cover

6. Chop tomatoes

7. Add chopped tomatoes to cocoyams so that they boil together

8. Stir a little just to disperse the tomatoes in the pot

9. Grind ginger and scotch pepper (cut them into small pieces to facilitate grinding on a traditional stone, a traditional grinder)

10. Add this to the cocoyams as well and stir

11. Cook for about 15–20 minutes

12. Add a little bit more water

13. Just stir to make sure that everything is properly mixed

14. Check what cocoyams are properly cooked

15. Add in onion

16. Add in vegetarian seasoning cube

17. Add palm oil

18. Stir it

19. Check the seasoning of our porridged cocoyams. And if the seasoning is all right, then extinguish the fire

Directions (to make mixed vegetables):

1. Put all the vegetables into the pot

2. Steam them for about 5 minutes (so that they should still retain a certain degree of rawness)

3. Add a little bit of water (not to much)

4. Add a pinch salt

5. After the water is completely dry in the pot add slices of tofu to them

6. Mix together

7. After mixed vegetables and semi-fried tofu are ready then extinguish fire and cover them

8. Ready to be served with the porridged cocoyams

Directions (serving):

1. Put the porridged cocoyams in the plate

2. Add mixed vegetables and tofu to the porridge

Organic Gourmet Breakfast in Natureque Australia

Courtesy of Supreme Master Television

(For all ingredients,please use organic versions if available)

(Serves 3)

  • 3–6 field mushrooms

  • 3 tomatoes

  • 1 bunch asparagus

  • 3–6 bunches English spinach

  • 3 tablespoons margarine or vegan butter

  • 1 heaped teaspoon garlic powder (or fresh garlic)

  • 2 tablespoons Braggs Liquid Aminos

  • Avocado oil

  • Salt

  • Pepper

  • Parsley and dill (as garnish)

Served with toast and avocado

Directions (to make a mushroom):

1. Peel the field mushrooms

2. Get rid of the stalks just by pushing it

3. Put the butter which has been combined in the mushroom

4. Put the garlic (fresh garlic or powdered garlic)

5. Put the mushrooms on the frying pan (facing down)

6. Cook it in very high heat (fry about 10 minutes)

7. If it’s a little bit still hard, but it’s golden on the outside so they are done

8. Put it on a plate

Directions (to make asparagus):

1. Turn on the fire

2. Add a little bit of the vegan butter

3. Add the garlic and the braggs amino acid

4. Add the asparagus

5. Lightly fry the asparagus in a little bit of the butter (about 5-7 minutes) until

It’s a little bit soft

6. Put it on a plate

Directions (to make spinach):

1. Add a tablespoon of avocado oil (you can use any oil you like)

2. Add a bunch of spinach, or two (you could use kale or silver beet, could use anything like that)

3. When it’s soft , it’s ready and put it on a plate

Directions (to make tomatoes):

1. Take tomatos slice them in half

2. Put all the tomatoes on the pan

3. Put a little bit of avocado oil

4. Stir it

5. Cover it up (a lot quicker, and retains the flavors)

6. Cook a few minutes

Directions (serving):

1. Cut the avocados in quarters and peel them

2. Put avocado on the side of the plate

3. Put the mushroom

4. Put spinach and asparagus

5. Put some soaked apricots (for a sweet taste)

6. Put some dill and some parsley on the plate

7. Add some tomatoes

8. Finish off with grinded pepper and some salt

9. Spread the avocado on the toast

10. Put a little bit of of each (the mushroom, the tomatoes, spinach, asparagus)

11. Ready to serve

Heavenly Aulacese Translucent Rice Crepes

Courtesy of Supreme Master Television


Rice Crepe Batter:
  • 300 grams rice flour
  • 100 grams tapioca starch
  • 900 grams water
  • Pinch of salt
  • 1 spoon of cooking oil

Rice Crepe Filling:
  • 1 spoon of cooking oil
  • 1 teaspoon of purple onion
  • 30 grams ground textured vegetarian protein, soaked
  • 50 grams vegetarian shrimp, cut into tiny cubes
  • 1 white onion, cut up into tiny cubes
  • 4 wood ear fungus, soaked until soft, then sliced into thin strip
  • Some grated carrot
  • 50 grams mung beans, cooked well
  • 1 teaspoon vegetable seasoning
  • 1 teaspoon vegan sugar
  • 1 teaspoon vegan fish sauce
  • Pepper

Sour & Sweet Vegetarian Fish Sauce:

  • 300 gram coconut juice
  • 2 spoons of grain sugar
  • 2 spoons of vegetarian fish sauce
  • 2 teaspoons of lemon juice
  • Some crushed red chili pepper


Rice Crepe Batter:

  • Combine the tapioca starch into the bowl of rice flour. Add a bit of salt.
  • Pour this water into the flour. We stir to mix it well.
  • Add in 1 spoon of cooking oil.
  • Set aside for about 15 minutes.

Rice Crepe Filling:

  • Turn on the stove and wait for the pan to heat up. Add in a spoon of cooking oil.
  • After the oil starts bubbling, put in the purple onion, the ground textured vegetarian protein, vegetarian shrimp, white onion, wood ear fungus, and grated carrot. Stir fry it thoroughly. Add a little water.
  • Add the seasonings: 1 spoon of vegetable seasoning, 1 spoon of sugar, vegetarian fish sauce, and pepper.
  • And finally, put in the mung beans. Mix everything thoroughly. Then, turn off the stove. Pour this into a bowl.

Cooking Rice Crepe:

  • First, brush a thin layer of cooking oil onto the serving plate. So that when we slide out the rice crepe it will not stick.
  • For the first rice crepe, brush a thin layer of oil onto the pan. But with the following rice crepes, don’t have to brush on oil.
  • Turn on the stove to medium flame, not too hot and not too cool. If it’s too hot, the batter will not evenly in the pan.
  • Prepare the crepe like this: stir up the batter, pour a tablespoon of the mixture into the pan, making a thin, uniform layer.
  • Cover the pan with a lid about 15 seconds. When the batter is transparent like this, then the rice crepe is done.
  • Slide it out onto the serving plate, roll in the filling.
  • Put the filling right inside like this. Place a stem of coriander Fold in the two sides first. Then, roll it up and place it onto a dish. Add lettuce, mint herbs, cooked bean sprouts. Put some slices of Aulacese vegan ham, and some pickled vegan sausage.
  • We serve these Aulacese Translucent Rice Crepes along with sour & sweet vegetarian fish sauce.

Sour & Sweet Vegetarian Fish Sauce:

Mix well coconut juice, grain sugar, vegetarian fish sauce, lemon juice, ands ome crushed red chili pepper.

Fig And Apple Almond Tarts

Courtesy of Gone Raw

Servings: approx 4 tarts

  • 5 or 6 dried figs
  • handful of walnuts (about 1/4 cup)
  • ½ cup almond pulp
  • 1 tsp cinnamon
  • pinch of cardamom
  • pinch of nutmeg
  • pinch of ginger
  • squeeze of lemon juice
  • ¼ tsp vanilla extract
  • 3 apples, processed

Process all of the ingredients except for the apples. Mold the mixture into cupcake shells. Process apples with some cinnamon. Spoon into individual cupcakes and chill. For crumble, add 'nut crust' as a topping over processed apples. Will last for 2-4 days in the fridge. Enjoy!

Banana Oatmeal Raisin Cookies & Scones

Courtesy of Gone Raw

Servings: approximately 15 cookies


Cookie Dough:

  • 2 medium (perfectly ripe) bananas
  • 4 medjool dates (pitted)
  • 2 tbsp maple syrup
  • 1/2 tsp coconut oil (extra virgin/cold pressed)
  • 1/3 cup raw cashews
  • 1/2 plus 1/4 tsp sea salt
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/2 tsp pumpkin pie spice


  • 2 cups gluten free raw rolled oats
  • AND 1/2 cup raisins

**you'll need a food processor (or high speed blender) and a dehydrator


Use your food processor (or blender) to combine all ingredients above the line (everything except for the oats and raisins).
Transfer to a bowl and mix in the oats well.
Add the raisins, continuing to stir them in.

Making Cookies or Scones:

When you form your cookies, use a spoon to scoop a small amount into your palm, squeeze tightly and roll between palms and get it to form a tight ball. Then press down with palms to form a round patty for cookies, or manipulate the patty to a triangle shape if you'd like to serve it as a scone. Place them on your dehydrator racks at 110 degrees for about 4 hours (flipping after the first two hours, or alternately set the dehydrator even lower, 104 degrees, and allow for more drying time).

These scones may look like they'd be dry as they are oat based, but i promise you when you bite in you'll experience all the moistness that the bananas offer. Everyone loves these right out of the dehydrator while they are still warm.

Good Start Apple Cinnamon Cakes

Courtesy of Gone Raw

Servings: 4-6

  • 1 cup flax seeds (grind in coffee grinder)
  • dash of salt
  • 1 1/2 tsp cinnamon
  • 1/2 Tbsp oil (coconut, olive, etc)
  • 2 Tbsp agave or date syrup
  • 1 apple puree
  • 1/8 cup water (more or less)
  • Apple to garnish with Date or Agave Nectar as a syrup

Add ingredients except puree and water and mix well. Then add puree and water until it is soft enough to form a patty. This makes about 4 small/medium size pancakes. Eat immediately with agave or date syrup. If desired, dehydrate for a minimum of 30 minutes to inhance flavor. Enjoy with favorite syrup

Berry Festive Wreath Salad

Courtesy of The Happy Raw Kitchen

To form the wreath, place a cup in the middle of a large round serving platter.

Arrange the leaves of baby lettuce in small bunches around it.

Add berries, I had blueberries, strawberries, blackberries, and red raspberries.

Remove glass from center and add a fruit leather bow, if desired.

Here are some step by step pics for the bow:) Hope they help!

Cut using pizza wheel... Bow 'loops' strip approx 10"x2"
Streamer strip approx 8"x1", cut "V" in ends
Center strip 3"to 4"x2", fold in half. Trim off extra after wrapping.

1. Fold ends of loop strip in towards middle and scrunch. Turn over.
2. Scrunch streamer strip in center.
3. Stack bow on top of streamer and wrap with folded certer piece.

Serve with your favorite dressing or...

Sweet Cranberry-Orange Dressing

  • 2 large navel oranges, zest if desired, and peel oranges
  • 1 cup fresh cranberries
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons agave, or more to taste
  • 1/2 teaspoon cinnamon, optional

1. Combine all dressing ingredients in blender until creamy.
2. Pour over salad and enjoy!

"Timbit" truffles

Courtesy of Gone Raw



  • 3 cups of pecans or walnuts
  • 20 pitted dates (make sure they are soft, like Medjool dates)
  • 2/3 cup cacao or carob powder
  • 1 tsp almond extract
  • 1 pinch of salt (optional, I don't tend to use it)


  • Coconut shavings (I put them in the food processor to make them very fine)
  • Pecan or walnut powder (I just save some from when I process them to make the truffles)
  • Cacao or carob powder
  • Carob chips
  • Almond butter

1. Place the pecans or walnuts in the food processor, and process until the powder looks like sand
2. Add the cacao/carob powder, the dates, the vanilla extract and the salt
3. Mix until the ingredients have formed a dough
4. Take a small amount of dough and roll it in your hands
5. Decorate your truffles with coconut shavings, pecan/walnut powder, cacao/carob powder, carob chips, or drizzles of almond butter
6. Place your truffles on a plate or platter covered with Saran Wrap (so they don't stick to the plate) and put them in the fridge (for a couple of hours) or freezer (for 30 minutes) until they get a bit firmer.
7. Keep your truffles in the fridge or freezer until you eat them.

Red Chard Mango Orange Smoothie

Courtesy of Gone Raw

Servings: 1
  • 1 ripe mango
  • 4 navel oranges
  • 1/2 bunch (about 7 leaves) red swiss chard


Zucchini Cheesy Pasta

Courtesy of Gone Raw

Servings: 2

  • 4 small zucchini
  • 1/2 red bell pepper
  • 1/2 small yellow onion
  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2-3 tbsp nutritional yeast
  • 2 tbsp sesame seeds (grind in coffee grinder)
  • 1/2 tsp basil
  • 1/2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp celtic salt

Grate zucchini, then slice red bell pepper and onion with a mandoline. Add remaining ingredients and toss until mixed well. Spread on dehydrator tray with parchment paper and dehydrate for about 4-5 hours until tender. Do not over dehydrate!!

Blueberry Spirulina Drink

Courtesy of Gone Raw

16oz Approx.

  • 11 oz of coconut water (I used one normal "Tetrapak" of VitaCoco)
  • A little more than a handful organic blueberries
  • 1 oz organic apple juice
  • 1 teaspoon spirulina powder

Just blend everything together and you're golden!

Butternut Squash Soup

Courtesy of Gone Raw

Servings: Approx 4


All Organic:

  • 1 large butternut squash, diced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup pine nuts
  • 1/2 Roma tomato
  • 1 or 2 cloves garlic
  • 2 tablespoons agave
  • 2 cups warm water
  • 1 teaspoon sea salt
  • The needles of one rosemary sprig


  • Sprig of rosemary
  • Rawmesan

Blend all the ingredients in a blender adding a little water at a time (be careful of the steam from the warm water blowing the lid off your blender). Blend until smooth, throw on the garnish, and serve!

Fruit rice with cashew sauce

Courtesy of Gone Raw
Servings: 4

  • 2 cups of zucchini cut into little pieces
  • 1 cup of fresh fruits cut into little pieces (apple, banana, orange…)
  • 1 cup of sundried fruits cut into little pieces

For the sauce:

  • 1 cup of cashew
  • 1/2 cup of water (maybe a little more…)
  • 1 spoon agave syrup or stevia as you like it
  • juice of a half of lemon
  • 1 pinch of vanilla powder

For the sauce put the ingredients into the blender and blend it until smooth. Put the zucchini and the fruits in a bawl, pour the sauce on it and stir it well. It will be better if you put it apart for an hour or two.

Marinara sauce

Courtesy of Gone Raw

Servings: 2

  • 1 ripe tomato
  • 1/2 cup sun-dried tomatoes, soaked or oil-packed
  • 1/2 red bell pepper, chopped (about 1/2 cup)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh basil, or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed garlic (1 clove)
  • 1/4 teaspoon plus 1/8 teaspoon salt (or to taste)
  • Dash black pepper (optional)
  • Dash cayenne

Place all ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Keeps for three days in the fridge.

- For puttanesca sauce, increase the cayenne to 1/8 teaspoon. Stir 2 tablespoons thinly sliced black olives into the finished sauce

- For Middle Eastern Marinara Sauce, Adda dash of black pepper, ground cardamom, ground cinnamon, and ground cumin

Note: Its not necessary to soak the dried tomatoes. In the picture they are not soaked, and the sauce still comes out great. However, if you soak them it might be more fluid if you like it that way.

Mexi Fiesta Soup

Courtesy of Vegan Raw Food

  • RAW Mexican Soup
  • 2 tomatoes, chopped
  • 2 large red bell peppers, chopped
  • 1/4 cup sundried tomatoes, packed
  • 1/4 cup fresh cilantro, packed
  • 2 stalks celery, chopped
  • 1 tbsp jalapeno
  • 3/4 cup water
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp real salt
  • 3/4 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp paprika
  • 1 clove garlic (cut in half and take out vein)
  • dash of cayenne (opt)

Blend in blender. You can put your bowls in your dehydrator for a few hours to warm up before you top with your favorite toppings.

Optional toppings: tomato, avocado, onion, corn, shredded cabbage, dash of oregano, sprouts

Chocolate Cake (with bananas, optional)

Courtesy of Gone Raw
Servings: 6-10



  • 200 grams (about 3 cups) almonds
  • 5-8 tablespoons cacao powder (or ground cacao nibs)
  • 1 pinch of cinnamon
  • 1 pinch of salt
  • 6-8 medjool dates, pitted, soaked for 10 hours, then purreed without the soaking water


  • 3 cups cashews, soaked for 10 hours at least
  • 2 young coconuts (only the meat)
  • 1-2 cups cocoa powder (you can substitute half of it with carob, if you like)
  • 8-12 medjool dates, pitted, soaked for 10 hours, then pureed without the soaking water
  • about 5 tablespoons cocoa butter or coconut butter (make it soft / liquid through carfully warming it)
  • 1 vanilla pod
  • 2 bananas


  • 2 bananas
  • coconut flakes

Grind the almonds and put all ingredients for the crust in a large bowl. Make a dough with your hands and put it on the bottom of a round cake pan. Put in fridge.

1. Grind / Puree the cashews without the water in a Blender
2. Puree the meat of the young coconut without the water
3. Puree the bananas
4. Put all ingredients for the filling in a large bowl and blend it with a blender bar or put everything in a blender if you have a really good one (or a food processor).

The dough should not be liquid. If it is too liquid, add some pureed cashews or some cacao or coconut oil. If it is too hard, add some pureed bananas.
You also have to make sure that the filling is sweet enough. If it is not, add some pureed dates or bananas.

Optional: Slice the 2 bananas and put the slices on the crust, but leave space at the margin.
Then pour the filling over it.
Put in the fridge for a few hours

Before serving, decorate with coconut flakes or any other nice looking raw ingredient.

Acorn Cheeze Ball

Courtesy of Gone Raw

Servings: 1 party-sized cheeze ball.

This cheeze ball is really a thick pate with a topping, that tastes like a cream cheeze in that it's sweet, is loaded with texture, and makes a great spread for raw breads, crackers, and even lettuce leaves. try rolling in spinach leaves and serving with a toothpick! or serve surrounded by raw crackers and on a bed of lettuce!

  • 1c raw hulled sunflower seeds (soaked)
  • 1/4 c fruit of the acorn squash, raw
  • seeds from 3 cardamom pods
  • handful of raw pumpkin seeds (unsoaked)
  • handful of raw hulled sunflower seeds (unsoaked

In the food processor, grind the soaked sunflower seeds until a pulpy mix forms.

Add in the acorn squash and cardamom, and process again until the mix starts clumping in the food processor.

Remove the dough from the food processor, and form into a big ball. roll the ball around in the pumpkin seeds and sunflower seeds (unsoaked).

Serve as an appetizer, over a bed of lettuce leaves and with your fav raw crackers!

This cheeze ball tastes like a sweet cream cheeze, but without all of the nastiness of unvegan forms.


Courtesy of Gone Raw

Servings: 4

  • 1 cup almond butter
  • 2 tablespoons agave syrup
  • 1/2 cup carob powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 pinches salt
  • 1/2 cup dried shredded coconut

Stir all ingredients thoroughly together in a bowl, except the shredded coconut. Then roll into balls, and roll the balls around on a plate with the shredded coconut. That's it!

Rhubarb and Orange Crumble


Rhubarb and Orange Crumble


  • 2 pounds of rhubarb (or apple or plum), cut into 1 inch pieces
  • 4 ounces of sugar
  • Rind and juice of an orange
  • 4 tablespoons water


  • 8 ounces flour
  • 4 ounces butter
  • 4 ounces coconut
  • 4 ounces sugar

Garnish (optional)

  • Orange slices
  • Mint leaves
  • Vegan forest yogurt (or any flavor)


Rhubarb and Orange Crumble


  1. Put rhubarb into a pot, boil them for 10 – 15 minutes until they are soft. If it’s a bit dry, add at least 4 tablespoons of water to it. Put it on the heat first to keep it warm.
  2. Add brown sugar, orange pieces, the juice of the orange. If like it sweeter, add a little bit more sugar. Mix well.
  3. Put this into the bowl. Set aside.
  4. Preheat oven to 180 degrees.


  1. Put flour into a bowl
  2. Add 4 ounces of butter. Chop the butter small, mix it around.
  3. Use hand to mix the flour and the butter together until they look like bread crumbs.
  4. Add in sugar and coconuts. Mix everything together.


  1. Add topping on top of rhubarb.
  2. Bake it in the oven for 25 or 30 minutes. The topping will be nice and brown when it is done.


Place Rhubarb Crumble on a plate. Decorate besides it some with some oranges and some mint leaves, and fruit of the forest vegan yogurt, use anything as liked.