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Erb Muesli with Rolled Oats is a vegan (lactose-free), raw muesli. It serves as an especially healthy breakfast and is a good “bread replacement.”

These Cucumber Rolls with “Goat’s Cheese” and Mint Sauce hold together surprisingly well. They are ideal as an appetizer or finger food.

Sun-dried chili peppers and parsley give the savory pea pancakes a special flair. We recommend trying the pancakes with curry.

For this dish, the beans are first soaked in water overnight. In the cookbook, you will find a dandelion salad that complements the recipe well.

This nettle and potato soup calls for vegan stock. You can either make homemade stock in advance or purchase a store-bought variety.

This fiery chocolate mousse served with a tart cherry compote contains a delicious combination of chocolate, cream, and chili peppers.

Green spelt patties served with potato gnocchi and oyster mushrooms is an artistic vegan dish that works well as a warm entrée.

These vegan potato dumplings (pockets) have a spinach and mushroom filling and are made with potatoes that have been cooked in advance.

This tomato avocado carpaccio is a wonderfully fresh appetizer or side dish. The lime and poppy seed dressing is what makes it really stand out.

Classic, unsweetened version of raw almond milk — with tips on using the leftover pulp and suggestions for other types of nut milk. Cashews are not usually raw.