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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 tomato avocado carpaccio is a wonderfully fresh appetizer or side dish. The lime and poppy seed dressing is what makes it really stand out.

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

Green spelt patties served with potato gnocchi and oyster mushrooms is an artistic vegan dish that works well as a warm entrée.

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

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 delicious schawarma salad with millet, pistachios, and fresh mint is tossed with an oriental dressing and aromatic spice mix.