To make soup/sauce base: Heat oil in large skillet on medium-high heat. Add onions and stir cook for 3 minutes. Add garlic and ginger, cook 2 minutes. Add coriander, cumin, cinnamon, cayenne and turmeric, cook 2 minute (add a little water if spices are sticking to the bottom of the skillet). Add tomatoes, cook 1 minute. Add coconut milk and salt and simmer until thickened 5-10 min. Store in a jar in the fridge.

Heat the largest portion of almond milk in a small pot. Mix the smaller portion of almond milk with uncooked cream of wheat. When the almond milk starts to boil, add the cream of wheat & almond milk mixture to the pot and mix continuously so no lumps form. Cook for a couple more minutes and set aside to cool.

To make the batter: Whisk 1/2 cup teff flour with 1/2 cup warm water, sugar and yeast. Cover with a towel and let sit for 1 hour or overnight outside of the fridge.

Combine peanut sauce ingredients in a blender. Store in a jar in the fridge.

Mix dry ingredients for crepe in a bowl. Add remaining crepe ingredients and blend well (will seem quite liquidy). Turn stove on low to medium heat. Coat skillet with nonstick spray and pour batter into skillet 1/2 cup at a time until desired size and thickness is reached. When bubbles begin to form on top, flip crepe. Store in large ziplock bag or airtight container in the fridge.

Mix quark with raisins and brown sugar. Store in airtight container in the fridge.

For soup base: Heat the oil in a large frying pan and cook the shallots and garlic for 5 minutes until soft, but not brown. Add the minced garlic and stir for another minute. Sprinkle in turmeric, coriander, cumin, chili, cayenne, and lime zest and stir to combine. Add in curry paste and allow to cook another minute. Pour in coconut milk, add half a can of water. Store in jar in the fridge

Place the spinach and water in a large microwave-save bowl. Cover the bowl with a large dinner plate. Microwave on high until the spinach is wilted and decreased in volume by half (about 5 minutes). Carefully remove the bowl from the microwave and keep covered for 1 minute.

Remove the plate and transfer the spinach to a colander in the sink. Using the back of a rubber spatula, press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Wrap the spinach in paper towels and squeeze to remove excess water. Transfer the spinach to a large bowl. Add the remaining ingredients (except the butter, pecorino cheese, and phyllo pastry) to the bowl and mix until thoroughly combined.