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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.

This strawberry cake isn’t baked and can be prepared quickly from fresh strawberries and zwieback.

Stuffed Eggplant with Nut and Pomegranate Filling is a delicious and hearty Iranian dish.

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

With its sour, tart note, the oriental spice sumac gives this citrus salad an exotic taste, which is complemented by pistachios and barberries.

The combination of the slightly bitter chicory and sweet figs plus blanched celery and avocados give this salad an exquisite flavor.

These vegan teriyaki shish kebabs can be beautifully combined with a wide variety of vegetables. Good alternative to traditional shish kebabs.

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.