Recipes & more
This recipe shows you how to give your favourite nuts a probiotic boost for added health benefits and taste. These savoury treats are best enjoyed on sourdough bread or together with your favourite homemade crackers. Recipe by Alexis Goertz, Edible Alchemy.
These oven-roasted hokkaido wedges take only a short time to put together and are still fancy enough to serve as a side dish for company. Recipe by Carmen Baumann, The Good Mood.
This lentil salad is made in no time and is great to prepare in advance. Toasted hazelnuts round off the flavour of this seasonal dish. Recipe by Sophias Happyplace
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
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
A combination of sweet and sour with a hint of pink pepper, make this recipe an exciting and interesting taste experience. If you have simply cooked bush beans before, you must try this fancy recipe. Recipe from Carmen Baumann, The Good Mood
This ketchup variation uses courgettes, onions and curry along with tomatoes. Once canned, the ketchup keeps for up to twelve months. Recipe by Marie-Thérèse Schmied, kuechen-zauber.ch
Simple and nourishing dip with roasted eggplants, cashew butter and tahini. You can store it for up to two months. Recipe by Carmen Baumann, The Good Mood
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