Chilean Pancutras: Fresh Pasta in Rich Vegetable Broth

Courtesy of Supreme Master Television http://www.suprememastertv.com/veg/Chilean-Pancutras-Fresh-Pasta-in-Rich-Vegetable-Broth.html

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

Pasta Dough:

• 2 cups flour
• 1 teaspoon salt
• Water

Soup:

• 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

PREPARATION:

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 http://www.suprememastertv.com/veg/Salad-of-Love-from-Little-Mongolian-Angels.html

(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
  
  

PREPARATION

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 Televisionhttp://www.suprememastertv.com/veg/Southwestern-Black-Bean-Empanadas.html

(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)
  

PREPARATION

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 http://www.suprememastertv.com/veg/Paradise-Tofu-Soup-with-Lush-Greens.html

(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 http://www.suprememastertv.com/veg/Iranian-Shole-Zard-Saffron-Rice-Pudding.html

(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 Televisionhttp://www.suprememastertv.com/veg/Mango-Pine-Nut-Veggie-Strips.html

(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

PREPARATION
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 Televisionhttp://www.suprememastertv.com/veg/Fresh-and-Fruitful-Bavarian-Whole-Grain-Breakfast.html

(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)
  
  

PREPARATION

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 http://www.suprememastertv.com/veg/Cameroonian-Porridged-Cocoyams-with-Mixed-Veggies-and-Tofu.html

(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
  cube


• 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 http://www.suprememastertv.com/veg/Organic-Gourmet-Breakfast-in-Natureque-Australia.html







(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 http://www.suprememastertv.com/bbs/board.php?bo_table=vege&wr_id=457&goto_url=&url=link2_0&sca=&page=24#v

INGREDIENTS:

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

PREPARATION:

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.