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1 Baking
1. Basic cake
2. Chocolate cake
3. Sweet potato frosting
4. Strawberry jam
5. Lemon jam
6. Cashew frosting
7. Chocolate sauce
8. brownice chocolate
9. apple pie
10. banana bread

2 Salad dressing/ sauce

1. Caesar salad
2. tahini sauce
3. falafel
4. Coleslaw
5. Korea sauce
6. spicy mayo
7. balsamic
8. Tempeh burger BBQ sauce

3 Pizza
1. Hawaii pizza: Tomato sauce
2. Mozzarella cheese
3. BBQ Shredded Mushroom
5 Plant-based meat
1. King oyster mushroom marinade
2. mushroom bulgogi
3. Tempeh mushroom burger
4. Tempeh bacon
5. tuna
6. teriyaki mushroom
7. shredded mushroom Almond butter sauce
tofu

6 Condiments:

1. Parmesan cheese
2. Crouton
3. Vegg mayo
4. Almond butter

7 Wanie’s Secret Recipe

1. Sambal
2. Rendang
 BAKING: Basic Cake
Ingredients: Notes:
Flour 2 1/8 cup ● Matcha flavour - Change 1/8 cup flour
Baking powder 2 tsp to matcha powder.
Baking soda 1/2 tsp ● Coffee flavour - Add 1 tbsp coffee
Salt 1/2 tsp powder into soy milk.
Cane Sugar 1 1/8 cup
● Strawberry flavour - Add 1/2 cup
Oil 1/2 cup strawberry jam into batter.
Soy milk 1 1/2 cup
Apple cider vinegar 1 tbsp *Reduce sugar to 1 cup if using Vsoy.
Vanilla extract 1 tsp *Use light colour sugar

Steps:
1. Preheat oven to 180c.
2. In a small bowl, whisk soy milk and sugar until sugar melt. Add apple cider
vinegar then set a side for 5 minutes to make buttermilk.
3. In a big bowl, combine flour, baking powder, soda, salt. Make a well in the
middle, add soy milk mixture, oil and vanilla extract (or other flavour) then
combine well.
4. Grease cake tin then pour the batter into it. Bake in the oven for 20-25 minutes.
Check with cake tester, if it comes out clean then the cake is ready.
5. Let cool before removing the cake from baking tin.

BAKING: Chocolate Cake

Ingredients: Notes:
Flour 96 g ● For 6” cake - 1 set of ingredients
Cocoa powder 100g
● For 8” cake - 2 set of ingredients
Baking powder 2 tsp
Syrup 300g
Soymilk 230g

Steps:
1. Preheat oven to 180c.
2. Combine all ingredient well.
3. Grease 2 baking tins then pour two equal amounts of the mixture into both tins.
4. Bake for 30 minutes. Check with cake tester, if it comes out clean then the cake
is ready. Let cool before removing the cake from baking tin.
 BAKING: Sweet Potato Frosting
Ingredients: Notes:
Sweet potato 200g 1. Add more soy milk if needed.
Cocoa powder 2 tbsp
Salt pinch
Syrup 3
Soymilk 1/4 cup
Coconut oil 1 tbsp

Steps:
1. Skin and cook sweet potato by boiling until very soft and tender.
2. Add into blender/ food processor, blend with all ingredients until very smooth.
3. Taste with clean spoon and adjust taste accordingly (add more syrup etc)
4. Leave cool before using as cake frosting. If not using now please keep in clean
covered container and keep chill.
BAKING: Strawberry Jam
Ingredients: Notes:
Frozen strawberry 500g
Syrup 250g
Lemon juice 1 lemon
Steps:
1. In a saucepan, place all ingredients and cook over medium heat. Keep stirring
until strawberry is soft and Mable.
2. Pour everything into a blender, blend until smooth and no chunks.
3. Let cool and keep in a clean squeeze bottle.
4. Keep chill if not using.
BAKING: Lemon jam
Ingredients: Notes:
Water 1 cup
lemon juice 2 tbsp
sugar 3 tbsp
agar - agar 1 tsp
pumpkin powder (yellow) 1 tsp
Steps
1. Mix all ingredients together in sauce pan and stir until become thick.
 BAKING: Cashew frosting
Ingredients: Notes:
Raw cashew 200g ● Matcha - add 2 tbsp matcha powder
Coconut oil 90g
● Coffee - add 1/2 tbsp coffee powder
Syrup 80g
● Carrot cake - add 1 lemon zest and
Water 90ml juice
Vanilla extract 1 tsp
Apple Cider vinegar 1 tsp *Use light colour syrup
Salt 1/8 tsp 1. 500g cane sugar + 250g water

2. Cook over low heat until thick and all

sugar melt. Let cool before use.

Steps:

1. Soak cashew in hot water for 1 hour until soft. Discard water and transfer
cashew into blender.

2. Add all ingredients into blender and blend until smooth.

3. Transfer cashew mixture into whisk bowl and freeze for 30 minutes.

4. Whisk the mixture for 5 minutes, then send to freezer again. Repeat 3 times until
cashew frosting fluffy.

BAKING: Chocolate sauce

Ingredients: Notes:
Oil 1/4 cup
Soymilk 1/2 cup
Syrup 1/2 cup
Cacao powder 1/2 cup

Steps:
1. In a sauce pan, combine oil, soy milk and syrup. Cook over low heat and bring to
simmer.
2. Add cacao powder and continue to cook until combine.
3. Let cool and keep in a clean squeeze bottle, keep in chiller.
 APPLE PIE
ingredient: CRUST and FILLING
white flour 2 ½ cups
sugar 1 ½ tbsp
salt ¾ tsp
solid coconut oil 1 cup
ice water 6-8 tbsp
thinly sliced apple 4 ½ cups
sugar ¼ cup
flour 3 tbsp
lemon juice 2 tbsp
ground cinnamon 1 1 tsp
salt ¼ tsp
method :
1. in a large bowl , mix together the all-purpose flour , cane sugar , and salt until
uniform. cut in coconut oil using either a party cutter or a fork , and continue doing so
until the mixture reaches a sand-like consistency. Add in the ice water ,2 tbsp at a
time. until the dough is moist enough to form a ball . we used 8 tbsp in total . shape
the dough into disk . wrap it in plastic wrap and place it into the refrigerator for at
least 30 minutes to set .
2.In the meantime , mix everything together for the filling in a large bowl and then
set in aside until the dough is ready .
3.Remove the dough from the refrigerator and allow it to rest for 10 minutes . In the
meantime , grease a pie pan and preheat the oven to 400’f.
3.divide the dough into 2 pieces. Flour a clean work surface and roll out one half of
the dough from the center to edges, picking up and rotating dough as you go. Be
sure to keep work area and rolling pin floured to prevent sticking .
VEGAN BANANA BREAD
Ingredients: Notes:
Ground flax 2 tbsp  Bake in the oven for 55-65 minutes or
Water 6 tbsp until an inserted skewer .
Very ripe bananas mashed well 8 nos
Brown sugar 8 tbsp
Vegetable oil 5 tbsp
Vanilla extract 1 tsp
Whole-wheat flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Ground cinnamon 1/2 tsp
Salt 1/4 tsp
Steps:
1. Stir the flax into 6 tbsp water , the let sit 5 minutes to thicken up .
2. In a large mixing bowl , mash the bananas really well , then beat In the oil
,sugar and vanilla ,stir in the flax/water mixture.
3. Sift in the flours, baking powder , baking soda , cinnamon , and salt . and
gently stir to combine completely , but do not over mix .
4. Pour the batter into the prepared loaf pan and spread to edges in an even layer.
 SAUCE: Caesar salad sauce
Ingredients: Notes:
Dijon mustard 1 tbsp
Nutritional yeast 2 tbsp
Mayonnaise 1/2 cup
Lemon juice 2 tbsp
Soy sauce 1 tbsp
Syrup 1 tbsp SAUCE: Coleslaw Sauce
Ingredients: Notes:
Oil 1 tbsp
Tomato paste 1 can / 6 oz
Vinegar 1/4 tsp
Warm water 1 cup
Smoked paprika 1/2 tsp
Olive oil 1/3 cup
Salt 1/4 tsp
Dried oregano 1 tbsp
Black pepper 1/4 tsp
Syrup 1 tsp
Salt 1/2 tsp
Pepper
Steps: 1/2 tsp
1. In a bowl, mix all ingredient together well.
Steps:
2. Transfer to a clean squeeze bottle.
1.
3. In a clean
Keep extra bowl,
sauce mix
in a all ingredients
clean covered together well.
container, label date and keep in chiller.
2. Transfer to a clean glass bottle.
TAHINI SAUCE
3. Keep extra sauce in a clean covered container, label date and keep in chiller.
Ingredients: Notes:
Tahini 32 gm
Lemon 1/2 lemon
Apple cider vinegar BALSAMIC
1 tbsp DRESSING
Ingredients:
Miso paste 1 tsp Notes:
Balsamic vinegar
Garlic powder 4 tbsp
1 tsp
Olive
Pepper oil 8 tbsp
1/8 tsp
salt
water 1/8 tsp ( hot)
11/4 cup
Pepper
Steps: 1/8 tsp
1.Fresh
In a basil
bowl (, optional ) 5 pics
mix everything together except the WATER.
Steps:
2. Add slowly water and mix until become consistency you like.
1. Mix everything and shack
FALAFEL
Ingredients: Notes:
Chickpeas 350 gm
onion 60 gm
Garlic 2 pics
Cayenne 1 tsp
Cilantro leaves 15 kg
Cumin powder 1/2 tsp
salt 1/2 tsp
Pepper 1/2 tsp
Nutritional yeast 1/2 tsp
Curry 1/4 tsp
Flour 1 tbsp
Steps:
1. Transfer the all ingredient mixture into blender, blend until smooth and thick. Don’t
over blend, keep some chunks.
2. Take out the falafel and make it 60 gm per pieces and shape it to small patty .
 BURGER SAUCE: Tempeh burger BBQ sauce
Ingredients: Notes:
Soy sauce 2 tbsp
Syrup 2 tbsp
Salt 1/2 tsp
Pepper 1/2 tsp
Mayonnaise 1/3 cups
Dijon mustard 1/2 tsp
Smoked paprika 1/2 tsp
Worcestershire sauce 3 tbsp

Steps:
1. In a clean bowl, mix all ingredients together well.
2. Transfer to a clean squeeze bottle.
3. Keep extra sauce in a clean covered container, label date and keep in chiller.
Condiments: Mayonnaise
Ingredients: Notes:
Soymilk 250ml
Syrup 4 tsp
Dijon mustard 2 tsp
Salt 1 tsp
Oil 2 cup
Lemon juice/ vinegar 2 tsp

Steps:
1. Place soymilk, syrup, dijon mustard and salt into the blender.
2. Put blender on low speed, then slowly pour in the oil from the hole of the
blender cover to create an emulsion.
3. Add lemon juice when mayonnaise begins to thicken.
1. Transfer to a clean glass bottle.
2. Keep extra mayo in a clean covered container, label date and keep in chiller.
 SPICY KOREAN CHICKEN FLOUR AND KOREAN SPICY
SAUCE CHICKEN
Ingredients: Notes:
Flour 1 cup Soy milk - 1/2 cup
Nutritional yeast 1/4 cup Bread crumbs - 1/2 cup
Smoke paprika 1 tbsp
salt 1/4 tsp
pepper 1/4 tsp
Onion powder 1/2 tsp
Garlic powder 1/2 tsp
Sugar 1/2 tsp
King oyster mushroom 1 pckt
Sesame oil 1/4 cup
Gochujang 2 tbsp
Soya sauce 1 1/2 tbsp
Molasses 1 tbsp
Sesame seed 1 tsp
Steps:
1. Mix all the dry ingredient into one bowl except the king oyster mushroom .
2. For the sauce Combine sesame oil , gochujang , soya sauce , , molasses and
sesame seed into sauce pan and stir the all ingredients until become sauce .
3. the king oyster mushroom cut into slice but not too thin.
Step for marinate king oyster mushroom :
 Oyster mushroom - soy milk - oyster flour - soy milk - bread crumbs
After combine , fry the mushroom until crispy .

4. last step , frying oyster combine with korean spicy sauce .

MUSHROOM BULGOGI
Ingredients: Notes:
Korean soy sauce 4 tbsp
Sesame oil 2 tbsp
Brown sugar 3 tbsp
Garlic 8 cloves
Asian pear 1/2 half pear
Shimeji mushroom Half packet
Onion 1/2 half onion
Green onion 3 pcs
Steps:
1. . slice the onion and saute with brown sugar until caramelized .
2. Add chop garlic , shimeji mushroom and saute until aromatic .
3. Add korean soy sauce , sesame oil , Asian pear , salt , pepper and stir until mix .
4. last, put the slice spring onion on top .
 Plant based meat: Tempeh Bacon
Ingredients: Notes:
Tempeh (thin slice) 250g
Soysauce 1 tbsp TUNA
Oil 1 tbsp
Ingredients:
Syrup 1 tbsp Notes:
Smoked paprika
Nori siwit 1/2 tsp
1 sheet
Worcestershire sauce 2 tsp
Cookedpowder
Cumin chickpeas 2 1/21/2
cuptsp
Black
tahinipepper pinch
2 tbsp
Salt pinch
Lemon juice 2 tbsp

salt 1/2 tsp

Steps:
1. Slice tempeh as thin 1/8
pepper as possible.
tsp
2. Mix the rest of the ingredients except salt in a bowl. Soak tempeh in the
mayomarinate for 2 minutes. 1/2 cup
3. Heat up
Nutritional a pan, fry tempeh
yeast 1/4 cupfor each side until brown and crispy.
4. Lay cooked tempeh on paper towel to cool. Add salt to taste.
OnionKeep
5. powder 1 tbsp
in a clean covered container, label date and keep in chiller.
Garlic powder 1 tbsp

Steps:

1. Blend the nori sheet in a powerful blender until get nori flakes.
2. Add the chickpeas to a bowl and mash them with a fork .
3. Add the rest of the ingredients , stir and mash again until well combined.
 TERIYAKI MUSHROOM

Ingredients: Notes:

Dry chilies 1 pcs

Green apple 1 pcs

leak 1/2 btg

Carrot 1/2 btg

onion 1 pcs
sugar 650 gm
Kicap pekat 100 ml
Rice vineger 500 ml
Water 650 ml

Steps:

1. Saute the dry chilies , green apple , leak , carrot , onion until soften and fragrant
.mix with sugar , shoyu and kicap .
2. Mix in the water and let it simmer for 2 hours .

Pizza: BBQ Shredded Mushroom

Ingredients: Notes:
Oyster mushroom 300g

Smoke paprika 2 tbsp

Salt 1 tsp
Pepper 1 tsp

Molasses 1 tsp

BBQ sauce 3 tbsp

Garlic powder 1 tsp
Onion powder 1 tsp

Steps:

1. Pull mushroom into strips.

2. Mix all together and let it sits for few minutes
3. Heat up some oil in a pan and fry mushroom until cooked.
 Plant based meat: Tempeh mushroom burger
Ingredients: Notes:
Tempeh (cube) 18 oz
Onion (diced) 3/4 cup
Mushroom (chopped) 1 cup
Worcestershire sauce 1 tbsp
Basil (dried) 1 tsp
Thyme (dried) 1 tsp
Rosemary (dried) 1 tsp
Garlic powder 1/2 tsp
Onion powder 1/2 tsp
Black pepper 1/4 tsp
Soy sauce 2 tbsp
Flour 1/4 cup
Oil 1 tbsp
Coating:
Corn starch 1/2 cup
Soymilk 1/2 cup
Bread crumbs 1/2 cup

Steps:
1. Cook tempeh in boiling water for 5-10 minutes.
2. In a frying pan, saute onion until soft over medium heat. Add mushroom and
continue saute until soft.
3. Add worcestershire sauce, herbs and seasoning, saute for another 2 minutes.
4. Using your finges, crumble the tempeh into a bowl. Add the saute mixture, flour,
soy sauce and olive oil, stir well to combine. Portion mixture into round patty (8.5
cm diameter, 95-100g each)
5. Coat each patty with corn starch - soy milk - bread crumbs.
6. Place a few at a time in the air fryer, air fry for 10-12 minutes until brown and
crispy.
7. Let cool, keep each in indivdidual plastic bag then freeze.
ALMOND BUTTER TOFU
Ingredients: Notes:

Extra firm tofu 450 gm

Soy sauce 1/4 cup

Maple syrup 1/4 cup

Almond butter 1/4 cup

Steps:

1. In a bowl , mix together soy sauce , maple syrup , and almond butter .
2. Cut the tofu into 6 strips
3. Mix the tofu with sauce.
 Pizza: Tomato Pizza Sauce
Ingredients: Notes:
Tomato paste 1 can / 6 oz
Warm water 1 cup
Olive oil 1/3 cup
Dried oregano 1 tbsp
Syrup 1 tsp
Salt 1/2 tsp
Pepper 1/2 tsp

Steps:
4. In a clean bowl, mix all ingredients together well.
5. Transfer to a clean glass bottle.
6. Keep extra sauce in a clean covered container, label date and keep in chiller.

Condiment: Vegan Mozzarella

Ingredients: Notes:
Raw Cashew 35 g
Lemon juice 1 tsp
Syrup 1 tsp
Nutritional yeast 10g
Agar powder 1 tbsp
Tapioca Starch 2 tbsp
Salt 1 tsp
Coconut oil 80 ml
Water 375 ml

Steps:
1. Soak the cashews for 10 minutes in boiling water.
2. Drain cashews and place in a blender along with the rest of the ingredients.
Process until smooth.
3. In a saucepan, add the cashew cream and bring to a boil stirring constantly
until it thickens.
4. Pour into greased container and refrigerate for at least 1 hour.
5. Remove by turning upside down onto a board. Slice and serve on pizza.
 Condiments: Parmesan cheese
Ingredients: Notes:
Raw cashew 1 cup
Nutritional yeast 3 tbsp
Sea salt 1 tsp

1. Place all ingredients in the blender, process until become powder.

2. Transfer to a clean glass jar, label date and keep in room
temperature/countertop.
Condiment: Almond butter
Ingredients: Notes:
Raw almond 400g

Steps:
1. Preheat oven to 180c.
2. Place almond in the baking tray and bank for 8-12 minutes. Keep an eye to avoid
overbake.
3. Let cool and blend in blender until smooth and watery.
Condiments: Crouton
Ingredients: Notes:
Bread (small cube) 3 pcs
Nutritional yeast 2 tbsp
Smoked paprika 1 tbsp
Molasses 1 tsp
Salt 1/2 tsp
Pepper 1/2 tsp
Oil 5 tbsp

1. Preheat over 180c.

2. Cut bread into small cube.
3. Combine the rest of the ingredients and mix with the bread cube.
4. Bake the bread cube for 7-10 minutes until brown and crispy.
 Vegg mayo

Ingredients: Notes:
Medium-firm tofu , pressed 2 block

Soaked cashew 1 cup

Nutritional yeast 1/2 tbsp

Lemon juice 1 tsp

Dijon mustard 2 tsp
Fresh chives ( chopped) 1 tbsp

Black salt 1 1/2 tsp

Water 1/4 cup
Black pepper To taste
Turmeric 1/4 tsp

Steps:

1. To make mayo dressing , add all of the remaining ingredients , except for the
chives , to high-speed blender and process until thick and creamy .
2. Uncover the tofu and use a knife to roughly chop it cut into thin strips , then on on
random diagonals to make a variety of chunks . add in the chives and dressing ,and
fold until well incorporated . add more black salt and pepper to taste .
 Wanie’s recipe: Sambal

Ingredients: Notes:
Wanie’s recipe: Rendang
Onion Bombay (sliced) 3 ½ pcs
Ingredients: Notes:
Garlic (chopped) 6 pcs
Dried chili flakes ½ cup Kerisik:
Lemongrass (serai) 2 pcs
Lemongrass 2 pcs ● Dried coconut – 300g
Asam Jawa 4 tbsp ● Oil – 1/3 cup
Lengkuas/galangal 5gm
Dried chili (chili besar) 2 cups 1. Cook coconut over low heat
Asam jawa 3 tbsp without oil until browned
Water ½ cup (about 7 minutes). Keep
Coconut flakes/Kerisik (blended)
stirring.
Salt
Ginger 2 tsp 10gm 2. Blend cooked coconut with oil
until smooth.
Pepper
Onion Bombay 1 tsp 2 pcs

Molasses
Garlic 1 tbsp 4 pcs

SaltTempeh (cut strips) 2 pcs 1 tsp

Pepper 1 tsp

Sugar 1 tsp
Mushroom (fried) 200g
1. Boil dried chili until aroma, drain and rinse.
2. Place onion (3pcs), garlic (4pcs), lemon grass, dried chili and water in blender.
Steps:
Blend until smooth.
1.3. Blend
Heatall
upingredients: driedpan,
some oil in the chilifry
flakes, lemongrass,
remaining lengkuas,
onion and coconut
garlic until flakes,
aroma.
4. ginger,
Add theonion (keep
blended ½ part),
mixture into & pangarlic.
and continue to cook and stir until “pecah
2. Heat up some oil in a pan, saute remaining onion slice until fragrant.
minyak”.
3.5. Add blended ingredients
Add salt, pepper and cooktountil
and molasses “pecah
taste. minyak”.
Let cool, transfer to clean container.
4. Add seasoning, asam jawa,
Label date and keep chilled.continue to stir and combine until ‘kering’.
5. Add fried mushroom (fry mushroom slices in oil until crispy).
6. In another pan, fry tempeh in hot oil until crispy. Set aside
7. To serve, heat up sambal in a pan with oil and add crispy tempeh into the
sambal. Mix until well combined.