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Pomegranate and apple tabouleh (tabouli) is a hearty fruit salad that contains herbs and pine nuts and can be prepared raw.

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

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

Miso soup is a traditional Japanese dish. Its unique flavor comes from the fermented soybean paste (miso) and here with with zucchini and carrots.

The fiery spiciness of the chili in this sophisticated dessert harmonizes with the fruity sweetness of the orange-oat dumplings and the mango-lemon sauce.

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.

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

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.

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