Imperial Pancake Mix 200 grams
Shortening 50 grams
Soy Milk 80 ml.
Sweet Potato (peeled and chopped) 100 grams
Hot Water 80 grams
Rice Bran Oil 30 grams
Refined Sugar 25 grams
Ground Almonds 30 grams
Corn Starch 15 grams
Baking Powder 1 teaspoon
Pinch of Salt
Preferred Amount of Black Sesame Seeds
Spinach – blanched and chopped 1 kg
Imperial rice bran & canola spread 30 g
Non-dairy whipping cream 10 ml
Béchamel sauce 500 g
Salt 15 g
Imperial vegan cheddar style slices 17 slices
BECHAMEL SAUCE
Imperial rice bran & canola spread 50 g
Wheat Flour 60 g
Soy Milk 1 1/4 lite
Salt 15 g
DIRECTION BECHAMEL SAUCE
Add Imperial rice bran & canola spread, Soy Milk, Wheat Flour and Salt, stir well.
DIRECTION
Imperial vegan cheddar style slices 2 slices
Imperial rice bran & canola spread 30 g
Steamed rice 300 g
Mccain frozen vegetable 200 g
Mushroom soy sauce 40 g
Imperial rice bran & canola spread 30 g
Cut imperial vegan cheddar style slices to small pieces 6 slices
Boiled potato 150 g
Orrinji mushroom 150 g
Non-dairy whipping cream 100 g
Salt 1 g
Vegetarian seasoning 10 g
Imperial vegan cheddar style slices 1 slices
Imperial rice bran & canola spread 30 g
Boiled potato 200 g
Fresh thyme 5 g
Vegetarian seasoning 15 g
Panzani tomato sauce arrabiata 200 g
Tomato paste 60 g
Imperial crispy flour 100 g