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This Asian Cash-Mi Soup with Cashews, Miso, Algae, Ginger, and Turmeric is very filling and tastes like the sea. Note the iodine content of the algae.

This Instant Vegetable Broth with Carrots, Celery, and Leek is a delicious base for soups and can be stored up to a year. Ingredients can be varied as desired.

This party potato salad with sugar snap peas, fresh mint, soy yogurt, and cashews is a refreshing alternative and rich in omega-3 fatty acids.

Thanks to the ginger, this soothing sweet potato and coconut soup with toasted pumpkin seeds is very warming – and added cinnamon gives it a delicious flavor.

This version of pho with pak choi, edamame, and brown rice noodles is amazingly delicious, with the added bonus that it doesn’t contain any meat or fish sauce.

This raw ketchup made with fresh and sun-dried tomatoes and red bell peppers is sweetened with natural dried dates instead of refined sugar.

For this vegan rice pudding boat with cashew cream, you will need vanilla, coconut and almond milk, as well as (black) rice and a fresh papaya.

Our vegan Bolognese is not only made from carrots and mushrooms, it also contains rhubarb. You can enjoy it with the pasta of your choice and fresh herbs

This Walnut Tortellini with a Red Wine Mushroom Reduction takes some time and practice, but the result is well worth it.

This Bohemian apple cake with semolina, nuts, and vanilla tastes fruity and light. It is a delicious dessert that is quick and easy to prepare.