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The crust of this zucchini and onion quiche with cashew sauce is made from whole wheat flour and pine nuts. Fresh herbs give this dish a special flavor.

This fruity mango “mozzarella” tartare with avocado, cherry tomatoes, and pine nuts is a tasty and aesthetic dish to impress your guests with.

This raw vegan, creamy Jerusalem artichoke and parsnip soup with hazelnut milk is a nutty and flavorsome soup that is ideal for the cooler months of the year.

This coconut curry bowl with summer squash, kale, and turmeric is a warming dish that is rich in fiber and has healing effects.

Simple Tostada, made from corn, red bell pepper, and flaxseed, is delicious, easy to prepare, and tastes great with the suggested toppings.

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.

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

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 red bell pepper soup with coconut, chia, and ginger is an exceptionally healthy Asian interpretation of traditional gazpacho.