Recipes

If you've ever cleaned artichokes, you know: it's a lot of work and in the end not much is left. This extravagant recipe for artichokes with hazelnut mayonnaise, olives and cashews quickly makes you forget the effort. Recipe by Sophia Schillik, cucinapiccina

Crepes in a completely different way: Try this variation with beets, marinated tofu and spinach salad. Recipe by Lena Fuchs, Mein leckeres Leben

With this recipe you can preserve oranges for up to a year. The fruits ferment due to the salt and develop a bitter-spicy flavor. Recipe by Inés Lauber from Studio Inés Lauber

A way to preserve — and make delicious — large quantities of lemons. All you need is salt, a few kitchen tools, and patience. Recipe by Roots Radicals

Cocktail pro Daniel Kirner has created a series of fruity fresh drinks for us using gebana ingredients - for a load of summer in a glass!

Animal suffering and the poor climate footprint of animal products cause many people to reconsider their consumption of meat and dairy. The good news is: there are alternatives to cheese and co. And you can make them yourself!

Christmas cookies with a twist! Try these vegan cookies made from dates, almonds and the ancient millet variety fonio. Recipe by Sandra & Alex, www.mein-kraeuterkeller.de

Crunchy roasted and spiced nuts are wonderful. That's why they are also available in the 1-kilo bulk pack in the gebana online shop. But if you crave a different mix or other spices, you can easily refine the nuts yourself at home. Recipe by Corinna Frei, Schüsselglück

This juicy-fresh cake is not only an eye-catcher, but also convinces in taste with its meringue topping. Recipe by Louise from genèveetmoi

Upma is a thick, savory cereal porridge. Traditionally the Indian dish is made with semolina. The fonio used here gives it an intense, nutty flavor. Recipe by Shiruna, My Elephant Kitchen

The meat from laying hens and brother roosters has the same high quality as chicken. Only the cooking time is slightly longer. As pulled chicken it complements this salad wonderfully with the freshness of our mangoes. Recipe by Nicole Giger, Mag’s Frisch

From our cashews, a bit of garlic, parsley and basil, a creamy salad dressing is created in no time. The perfect complement to a green pasta salad with pistachio kernels and vegan feta. Recipe by Shabnam Rebo, The Hungry Warrior

Until we can travel far again, it will probably take a while. If you still want to create a bit of tropical feeling in the meantime, you should try this granola recipe. Also ideal if you have overripe bananas left from the last delivery.

This broccoli-apple-date salad combines crunchy broccoli, fresh apples and sweet dates. Recipe by thehungrywarrior

Okara is a by-product of soy production and can be used very well in savory dishes, such as these kale falafels. Deliciously golden brown and crispy fried and served with a fresh salad and a yogurt sauce, they taste especially good. Recipe by Sarah-Vanessa, Velvet & Vinegar

When cooking, there are sometimes things we can hardly do without. Parmesan is one of them, as it gives many dishes the finishing touch. This vegan version is quick to make and adds a special note to savory creations. Recipe by Moana Werschler, Miss Broccoli.

Fancy an aromatic dip for your next apéro? Try our feta dip with a date-olive topping. Recipe by thehungrywarrior

Pointed cabbage, avocado and grapefruit come together here to form a spicy-fresh taco filling. Instead of fish you can also choose tofu or tempeh as an addition. Recipe by Sophia Schillik, cucinapiccina

This layered dessert tastes like mango cheesecake in a glass. Recipe by Moana Werschler, Miss Broccoli

Christmas time is cookie time! In this macaroon recipe our cashew flour is the star. We think: this by-product of cashew processing is perfect for Christmas baking.

When we think of fresh oranges and lemons, many uses come to mind: plain, baked as a tart, cooked into marmalade or preserved in salt. Our new favorite is ginger-citrus shots. Get ready for a concentrated dose of flavor and vitamins. Recipe by Corinna Frei, Schüsselglück

This pasta dish tastes especially refined thanks to lemon, garlic and toasted cedar nuts and is quick to get on the table. Recipe by Alexandra Daum, Occasionally Eggs

Our nut pastes are not only very nutritious but also extremely versatile. This was once again demonstrated by the young blogger couple Prosper and Lisa Prosper and Lisa, who conjured up a fine fig-pear-grain breakfast using our almond paste and the figs.

Have fun recreating it!

As inspiration for using the almond paste, we would like to present a recipe for baked zucchini. They are a delicious summer dish.