• Heat the soybean oil in a frying pan, cut tofu into small cubes and place in the hot oil, fry until light golden brown
• Transfer some of the used oil to a wok, heat the wok oil. While wok is heating you can chop other vegetables and prepare
• Add the green onion to the hot oil, then add broccoli and zucchini, add the bok choy or kale at the end. As the green onion and broccoli fry you will need to add soy sauce several different times to the veggies so they do not get too dry and burn.
• Add cold rice to the wok, stir and add the tofu

• Break the Shells off tamarind, peel and chop ginger and turmeric root
  
• Place ginger and turmeric root in blender with 5 cups filtered water and blend
  
• Transfer to a large pot, add rest of the filtered water and tamarind. Bring to a boil and then reduce to a simmer for 25 min.
  
• Pour through a strainer and allow to cool, add in honey, lime and black pepper if desired. Store in glass mason jar or bottle for up to 7 days
  

• To prepare the Squash, cut in half and place in the oven at 350 or 400 degrees, bake until soft enough to peel the skin (usually about 15-20 min)
• After the squash is cool enough to touch, peel the skin off and cut into small cubes
• Heat the pan and add 3 Tablespoons of oil or ghee, when melted add half of the spice powders and coat the pan then immediately add the red peppers and onion if you desire. saute for about a minute then add the cubed squash, toss the pan to coat the squash with the spice mixture, you may add the rest of the spices at this time. add the chick peas and black beans along with 1/4 cup water if needed. allow mixture to cook, stirring to combine spices and adding more water if needed, you may also add more spice if you choose, it is to your taste, when I make for my son I add less of the taco seasoning because he does not like it too spicy. Turn off heat and set aside to build tacos. You can add diced avocado or whatever toppings you choose
  

Flour Tortillas

• Combine flour, baking soda and salt in a bowl
• Add in the vegetable shortening and mix in with hands until pea sized balls start to form.
• Slowly little by little add in the warm water adding more or less if necessary until dough forms a ball. knead the dough and let rest for 30 min. after the rest knead the dough again.
• form small balls and roll them out flat. heat the skillet and place tortilla directly on the dry skillet turning until cooked

Pico De Gallo

• In a bowl combine diced tomatoes, diced onion, fresh lime juice, salt and chopped cilantro

• Chop and prepare all ingredients. The sweet potato will need to be pre-cooked skinned and chopped into small squares (it does not have to be all the way cooked just enough to easily get the skin off). The kale will also need chopped into small bits. I like to start my rice in the rice cooker and prepare everything while the lentils are boiling.
  
• Boil 4 cups of water, add lentils, sweet potato and salt
• In a small skillet heat the ghee, add the mustard seeds first and wait until you hear them start to pop. Immediately add the other seeds, coriander and fennel, then add cumin powder and coriander, tilt pan from side to side to make sure its coated -you must work quickly to ensure the seeds do not burn, your flame should be low after the mustard seeds pop. add in the chopped kale and 1/4 cup water saute' the kale and then add the entire mixture to the lentils
  
• Continue cooking on low for 10 min you can add more salt or cumin powder to taste. after lentils are completely cooked add chopped fresh coriander and serve over rice.

• Start rice in the rice cooker, cut jackfruit into quarters and place in large stockpot with water. Steam the jackfruit until it is soft enough to cut skin off and pull apart.
  
• In a skillet put small amount of oil , when oil is hot add in jackfruit and one packet of Rendang curry paste
  
• Add two cups of water, place lid on the skillet and simmer for 15 min. The jackfruit needs to boil so it becomes tender, but Rendang is served as more of a paste, so once it comes to the consistency shown in the photo, it is ready. You may need to add another packet of rendang curry paste depending on your taste.
  

Dough

• In a mixing bowl combine all of the dry ingredients and whisk together.  If you have a kitchen aid mixer you will want to use the dough hook attachment.  Turn on the mixer to combine the dry ingredients, then add in the butter a Tablespoon at a time allowing mixer to combine for a few seconds between each addition.  If doing by hand you can crumble in the butter with your hands until pea-sized clumps start to form.  
• Once the butter is combined into the mixture you will slowly add in the nut milk keeping the mixing speed on low.  If doing by hand you will need to use a fork to combine and then knead with your hands until the dough is formed.
  
• Roll dough into a ball and set aside
  

Filling and rolling the dough

• In a bowl combine all the ingredients for the filling, mix with a fork.  You can add more or less cinnamon depending on your taste.  
• Take the dough you set aside and lightly flour the surface of the table or counter.  Press the dough flat with your hands and make into a rectangular shape.  
• Roll the dough with a rolling pin keeping as close as possible to a rectangular shape, this will make it easier to roll the dough and keep the rolls even
  
• Spread the cinnamon mixture evenly over the dough.  If you like ginger and want a more tender roll, you can buy a ginger “paste” and spread evenly over the dough before spreading the cinnamon mixture.  It gives an amazing flavor and moisture to the rolls. 
  
• Starting at one end of the dough (the shorter width end ) roll the dough into a log, I like to go from left to right. Do not start rolling the long end top to bottom or bottom to top.  Then cut log into rolls about 1-2 inches thick, it helps to score the cuts first so the rolls all come out about the same size.  I also like to use a sawing motion when cutting using the weight of the knife instead of pressing down with my hand which causes the roll to squish down.  
  
• Place the rolls on a baking sheet or glass pyrex pan and bake at 375 degrees for 5 min.  If you are adding the apple filling, you will then remove the rolls from the oven and spoon on the apple filling, replacing the rolls and baking another 10 min checking often.  You want rolls to be slightly toasted not turning brown or they will become dry.  If you do not want to add the apple pie filling just bake rolls for 15 min.  
  

Apple Pie Filling

• Remove the skin from apples and chop into small squares 
  
• In a bowl combine apples, lemon, cinnamon, ginger, brown sugar, and 1 tablespoon flour if needed 
  
• transfer to pot on stove and heat just enough so the corn starch gets activated and a paste is formed
• remove from heat and spoon mixture onto the rolls.  Return rolls to the oven and continue to cook.  
  

Salted Caramel

• Place the sugar in a frying pan add a tablespoon or two of water you do not want a lot of liquid, just enough to make the sugar moist.  
• Turn the heat on and caramelize the sugar to a deep amber almost brown color, keep in mind the caramel will get lighter when the milk and butter are added.  while the sugar is cooking you can prepare and measure the other ingredients  into a measuring cup and set aside keep whisk handy. 
• Once the sugar turns brown immediately turn off the heat and pour the milk, butter and salt mixture into the sugar.  the sugar will bubble up violently but continue to whisk the mixture until it calms  down and stops 
• Lightly drizzle over the rolls. If caramel becomes too thick you can re-heat and add more almond milk.  

• In a small bowl combine all of the dry ingredients (flour,sugar, baking soda, cinnamon) and whisk together.
• In another bowl or measuring cup combine the wet ingredients, cashew milk, oil, and vanilla.  For how to make your own cashew milk please see previous recipe or the notes on this recipe.
• Add the wet ingredients to the dry ingredients and whisk until smooth.  Pour into the waffle maker and cook until the top of the waffle turns light brown and slightly crispy

vegetable broth

• Boil at least 6-7 cups filtered water (you can add more later if needed)  add 3 tablespoons chopped ginger, salt , pepper, onion, garlic, carrot, celery, kale or any other vegetables you choose.  I like to add the spinach or kale towards the end as it takes less time to cook.  Boil the broth for at least 30 min adding more salt or water as needed.  Discard the vegetables and return the broth to the pot.
• While the broth is simmering you can start cooking the rice noodles and prep the other ingredients.  After noodles are cooked strain and set aside.
  
• In a toaster oven, place the remaining, ginger,garlic and 1/4 of an onion chopped onto a baking sheet, broil until lightly browned.  Heat a small skillet and add a few tablespoons of oil or ghee,  add the anise seeds, coriander seeds, and cinnamon powder. After a few seconds, add the broiled ginger, garlic, onion and red chili to the pan.  When spices are toasted, I like to add some water immediately to the pan in order to keep the seeds from burning.  This also makes it easier to pour mixture into the broth so none of the flavor is wasted.  Toasting the spices takes very little time, work quickly so you do not burn the seeds.  When finished transfer this mixture to the broth and continue to simmer.  If you are making the vegetable broth the same day this can all be done at once so you do not have to strain the broth twice.  Simmer for 20-30 min
• Strain the broth to remove seeds, ginger, and onion then return to stock pot.  Add the mini pak choy (bokchoy) and simmer until cooked.  Add rice noodles,  basil,bean sprouts, green onion, cilantro, and mint leaves.  Turn off heat and squeeze fresh limes into the soup.  
  
• You may also prepare the basil, bean sprouts, green onion, cilantro, mint leaves, fresh lime and allow your guests to add what they choose to the pho
  

Filling for Tacos

• Place all ingredients in the food processor and pulse together.  You can make ahead of time and refrigerate until needed.   For the sour cream and nacho cheese sauce you will place all ingredients into the vitamix blender and blend until smooth

Tortilla

• In a mixing bowl whisk together all dry ingredients. Cut in or mix in with hands the cold butter until the mixture looks like small pea sized clumps, add more butter if needed.  Little by little add in the ice water mixing with your hands until it is wet enough to roll into a ball.  Divide the large ball of dough into smaller golf ball sized balls then place each ball onto a piece of parchment paper and cover with another piece of parchment paper.  flatten into a tortilla with the bottom of a metal or ceramic bowl.  right away place the tortillas one by one on a heated pan.  

Vegan Butter

• place all ingredients into the vitamix blender or a food processor (vitamix works better for this as the food processor does not get the butter completely smooth) then pour into a container and refrigerate overnight or freeze if you have less time.

Crust

• In a large bowl combine the flour, sugar, and a pinch of salt and wisk. If you are using a kitchen aid mixer you can use the dough hook for this.  
• Add in the butter little by little and if mixing by hand break apart and combine into the flour until small pea sized bits start to form.
• Add the water in two or three parts, you want to check each time for the consistency.  The dough should easily be able to roll into a ball without becoming dry or crumbly.  If more water is needed please feel free to add
• Roll dough into a ball and wrap in plastic place in the refrigerator. Take out at least 20 min Before you plan to roll it out so dough can adjust to room temp.  when you are ready to make your filling, roll out the dough to about 1/4 in. thickness and prepare the pie pan.  I find it easier to roll out the dough on a parchment paper square that way I can easily flip it over into the pie pan

Pie Filling

• combine all ingredients in a large bowl using a wisk.  
• Pour filling into the pie crust and bake at 350 degrees F for 35 min.  check the pie often, it may need more time usually the top of the pie will start to crack when it is done

• Place the cashews or almonds in a bowl and cover with water, let them soak for 4 hours or overnight.  If you need the milk right away, it is possible to boil the cashews to soften them and speed up the soaking process.
  
• Discard the water and place cashews in the blender or food processor, if the blender is small you may need to do this step in batches.  You will need to use double the amount of water for the amount of cashews you put in the blender  (so If you put 1 cup of cashews you are going to need to add at least 2 cups of filtered water )
  
• After Blending, add in the dates and blend again, then strain out the pulp and enjoy!