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The homemade low-fat fries from the oven are crispy and, in contrast to the fast food product (ready-made French fries), even healthy.

The wild garlic gnocchi with spelt flour are a successful spring variation of the traditional gnocchi.

The baked cauliflower steaks with harissa are served with parsley, coriander, walnuts and sesame seeds.

For the stuffed zucchini with eggplant, peppers and tomatoes, first prepare the vegetables separately and then bake them together in the oven.

The baked savoy cabbage rolls in caramel sauce are in no way inferior to the traditional roulades.

Cauliflower-corn chowder with leeks and celery is sweet and spicy at the same time and quite filling.

This pasta salad with artichokes, beans, cherry tomatoes and whole grain pasta is filling and easy to prepare.

The kale millet risotto with mushrooms and thyme is a successful, healthy variation of a traditional risotto that is very easy to prepare.

The linseed wholemeal crêpes with raw vegetable salad impress with their particularly high content of omega-3 fatty acids.

This simple vegan gravy is quick to make and tastes surprisingly full-bodied.