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Recipes
Find here recipes that help you make the most of your gebana fruits.
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Our real oranges play the leading role in this five-course menu - from the orange-quinoa salad to the orange chocolate mousse. All recipes were provided to us by Inés Lauber from Studio Inés Lauber.
Fast food with selected ingredients: the jackfruit is transformed here into a vegetarian version of pulled pork. Recipe by Laura Grotenrath, Zero Waste Your Life
This colorful bowl with lots of vegetables and protein sources is full of flavor. A highlight is the homemade hummus. Recipe by Shiruna from My Elephant Kitchen
Jackfruit is an amazingly versatile alternative to meat. Breaded, it turns into deliciously crispy nuggets here. And without guilt, because they are baked in the oven! Recipe by Kathleen Bousiquier, PlanteTonAssiette.
A concentrated dose of fruit and vegetables! Process the carrots, apples, kale and co. from our package into this wholesome juice. Recipe by Magalie de Preux, nutritionist, nawaili
Beets, spinach, pine nuts and a spicy orange-ginger dressing make this salad a very special treat. Recipe by Lena Fuchs, Mein leckeres Leben
These vegan bars made with our cluster dates are quick to make and require no oven. Recipe by Milena Krais, www.milenakrais.de
Are you looking for ideas to process our kid goat package from the Prättigau? Illona Lötscher, the daughter of one of the producer families, has compiled a selection of recipes for the various cuts in the package for you.
Truffles like from the chocolatier — but homemade: This recipe makes it easy. You only need a bit of patience. Recipe by Corinna Frei, Schüsselglück
Eating banana peels? It works! With this curry you can use the whole fruit without waste. Just make sure the bananas are organically grown. Recipe by Lenna Omrani, lennaomrani.com
Our customer Ursula M. makes this delicious vegan mozzarella from the ground cashew nuts from gebana Afrique.
Chef Margaretha Jüngling presents her creations made with our raw cocoa from Togo.
An ideal way to use large quantities of ginger. The sugar preserves the paste and makes it last up to a year when stored in the refrigerator. Recipe by Verena Hirsch, allmydeer
Home cook Silvio Iacconi shares another recipe idea using our fresh organic oranges with us. This time a dessert!
The side dish that must not be missing at any sushi meal. This version of pickled ginger is made entirely without granulated sugar. Recipe by Lisa Angelina Goertz
You can also cook with dried cashew apples. This dip is a great vegan alternative to mayonnaise and goes well with various dishes! Recipe by Michaela Frank, head chef from Zurich.
Our ground cashews give this reinterpretation of korma a delicate, creamy texture and also provide protein in the vegan version. Recipe by Andres Ehrensperger and Rafael Bölsterli, cookuk.ch
Simple Sri Lankan-style curry with spicy jackfruit pieces. The key to the flavor is to marinate the jackfruit for one to two days. Recipe by Inés Lauber
The ideal recipe for using large quantities of onions at once. The jam pairs wonderfully with cheese, as a topping for burgers, or as a spread on bread. Recipe by Sarah-Vanessa, Velvet & Vinegar
These little nut-based delights are vegan and can be prepared without an oven. By Magdalena Schiefer, Magda mag das
For this sweet spread you only need three ingredients and a powerful blender. Recipe by Kristina Jansson, Stories from the Kitchen Cupboard
A tasty side dish for autumn and winter meals. Aceto Balsamico and honey perfectly complement the pumpkin flavor. Recipe by farmer Regula Schneider from Biohof Schore
This quinoa salad with mango, avocado and cashew nuts and a tamari-maple syrup dressing is spicy and fresh at the same time. Recipe by Lena Fuchs, Mein leckeres Leben