This colourful bowl with lots of veggies and protein is full of flavour. The homemade hummus is a highlight. Recipe by Shiruna from My Elephant Kitchen
These spicy lentil patties can be served plain as finger food or in a veggie burger. Recipes by Shiruna from My Elephant Kitchen.
The oriental classic made from pureed chickpeas is very easy to prepare. Here you'll find the basic recipe as well as instructions for a variation with beetroot. Recipes by Shiruna from My Elephant Kitchen
Spaghetti squash can be used to make all kinds of wonderful dishes. Stuffed with tomatoes, topped with mozzarella cheese and browned in the oven, this dish even gives lasagne a run for its money. Recipe by Regula Schneider, farmer at the Schore organic farm
A luscious, satisfying quiche that can be made ahead of time and tastes even better the next day than it does fresh out of the oven. Recipe by Regula Schneider, farmer at the Schore organic farm
Squash is the star in this aromatic, spicy curry. It tastes best served with basmati rice. Recipe by Regula Schneider, farmer at the Schore organic farm
A savoury side dish for autumn and winter. Balsamic vinegar and honey perfectly enhance the flavour of the squash. Recipe by Regula Schneider, farmer at the Schore organic farm
Each year, millions of tonnes of food in Europe are thrown away. As consumers, we are responsible for a large part of this waste.
Those who care about the environment usually strive to eat seasonal fruits and vegetables, grown outdoors and harvested when ripe. But when is that exactly, and how big of an impact does transport have? A closer look reveals unexpected answers.
Quick and easy compote with a great cinnamon flavour. The compote is a wonderful accompaniment to creamy porridge or a tasty topping for cakes. Recipe by Corinna Frei, Schüsselglück
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