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This recipe allows the use of press residues, e.g. carrot pulp, to prepare oat-based dessert balls.

The vegan, oil- and gluten-free apple and nut muffins are wonderfully light and moist. As an added bonus, they are a low-calorie and healthy dessert.

This vegan zucchini soup with peas and basil without oil is quick to prepare and healthy. It is suitable as a starter or main course.

The parsnip and spinach vegetable dish with walnuts and green spelt is easy to prepare and contains many important essential nutrients.

The crispy oil-free lentil patties with wholegrain rice and dried tomatoes with pea and bean puree are a delicious and healthy alternative.

The Erb Daikon-Kimchi mix is particularly healthy and covers many micronutrients, including the daily requirement of selenium and iodine.

The pomegranate-walnut sauce (Fessenjan) literally means "Enjoy and you will live!"

This quick vegan "cheese sauce" without cashews is not only quick and easy to prepare, but also extremely low in calories.

The pear and apple tart with semolina filling, walnuts and almond pomace contains no sugar or added fats.

These raw vegan, healthy Elisen gingerbread cookies are very easy to make and are in no way inferior to the traditional version.