If You Care BAKING PAPER CUTTINGS, 24 pieces

Ingredients:

Tomato sauce:
3 large tomatoes, roughly diced
½ garlic clove, chopped
½  Tbsp oil
a pinch of salt

Green cashew cream:
100g cashews
½ lime juice
3 Tbsp cilantro, roughly chopped
1 Tsp oil
a pinch of salt
2 Tbsp water

Eggplant circles:
1 small eggplant, sliced
½ - 1 Tsp oil
a pinch of salt

Eggplant dressing: 
2 Tbsp chopped parsley
½ lime juice
2 Tbsp oil
a pinch of salt
½ garlic clove, chopped

Quinoa-almond cracker::
100g quinoa
50g almonds
½ - 1 Tsp turmeric
½ Tsp salt
50 ml water
½ Tsp oil (preferably coconut oil)
1 pack(175g) Mexican BUMI tempeh

Ingredients:

BASE FOR PUMPKIN-PURÈE:

• 1 Hokkaido-Pumpkin á 700g, grated
• 500 ml water

PASTRIES:

• 1 cube yeast
• 580 g wheat flour
• Pinch of salt
• 100 g sugar
• 80 g Alsan, room temperature
• 80 ml soy-drink vanilla
• 200 g pumpkin purée

FILLING:

• 200 g pecans
• 2 tbsp sugar
• 30 ml soy-drink vanilla

Also:

• Yarn
• Baking paper

PUMPKIN-SYRUP:

• Pumpkin purée
• 1 Orange, juice and zest
• 300 ml water
• 200 g brown sugar
• ½ vanilla bean
• 1 tsp cinnamon, ground
• ¼ tsp cloves, ground
• ¼ tsp chili powder

PUMPKIN-MACCHIATO (1 Portion)

• 1-2 tbsp pumpkin purée
• 2-3 tbsp pumpkin-syrup
• 150 ml oat drink
• Double espresso per portion
• Pinch cinnamon for decoration

Wild garlic scones:

• 250 g Wheat flour
• 2 tsp Baking powder
• ½ tsp Salt
• 1 tsp Mustard powder
• 80 g Chickpeas (canned)
• 20 g Water
• 50 g Tofu
• 60 g Alsan, lukewarm
• 70 g Vegan alternative to grated cheese
• 30 g Wild garlic, freshly chopped
• 100 ml Oat drink

Topping:

• Some Oat Cuisine
• A pinch of paprika powder, sweet
• Some vegan alternative to grated cheese
• Chili flakes, for sprinkling

Oven-cabbage:

• 1 white cabbage, little up to medium-sized
• 1 garlic clove
• 4 tbsp. sunflower oil
• Salt
• Black pepper, freshly ground
• Knife point paprika powder, sweet
• Baking paper

Cabbage-meat balls:

• 300 g soya granulate
• 500 ml vegetable broth
• 150 g white cabbage (taken from the oven-cabbage)
• 1 onion
• Some sunflower oil, for roasting
• 2 tsp paprika powder, sweet
• Salt
• Black pepper, freshly ground
• 2 buns, from the previous day
• 2 tbsp. oat flakes, tender
• 1-2 tbsp. flour
• A handful parsley, freshly minced

Cherry gravy:

• 1 onion
• 1 carrot, big
• Some sunflower oil for roasting
• 200 ml vegan red wine
• 300 ml vegetable broth
• 300 ml cherry juice, unfiltered
• 3-4 porcini mushrooms, dried
• 3 bay leaves
• Salt
• Black pepper