Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Print

Showing 1-20 of 153 items.
Cucumber Rolls with “Goat’s Cheese” and Mint Sauce on a white plate.

Cucumber Rolls with “Goat’s Cheese” and Mint Sauce
15min    25min medium
These Cucumber Rolls with “Goat’s Cheese” and Mint Sauce hold together surprisingly well. They are ideal as an appetizer or finger food. 56/09/34  LA!:0ALA

Savory Pea Pancakes (Erbsenpfannkuchen) from the cookbook “Das vegane Kochbuch meiner Oma”

Savory Pea Pancakes with Chili Pepper and Parsley
12min    20min medium
Sun-dried chili peppers and parsley give the savory pea pancakes a special flair. We recommend trying the pancakes with curry. 68/21/11  LA6:1ALA

Orange Fennel Salad (Orangen-Fenchelsalat) from the cookbook “Kick it vegan!”

Orange Fennel Salad with Almonds
15min easy
This Orange Fennel Salad with Almonds is quick to prepare, provides a nice combination of ingredients, and works well as an appetizer or side dish. 57/11/32  LA5:1ALA

Quinoa Muesli (Quinoa-Nussmüsli) from the cookbook “Kick it vegan!”

Quinoa Nut Muesli with Soy Milk and Hazelnuts
20min easy
"Quinoa Nut Muesli with Soy Milk and Hazelnuts" is a good way to use cooked quinoa. See also a raw food version under “Alternative preparation”. 57/19/24  LA7:1ALA

White Beans with Apples, Pears, and Fried Potatoes (Weiße Bohnen mit Apfel Birne und Bratkartoffel) from the cookbook “Das vegane Kochbuch meiner Oma” p. 57

White Beans with Apples, Pears, and Fried Potatoes
35min difficult
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. 70/17/13  LA9:1ALA

Fiery Chocolate Mousse with Cherry Compote from the cookbook “Hier & jetzt vegan” (Vegan here & now)

Fiery Chocolate Mousse with Cherry Compote and Chili Pepper
40min    160min difficult
This fiery chocolate mousse served with a tart cherry compote contains a delicious combination of chocolate, cream, and chili peppers. 34/05/60  LA2:1ALA

Apple Lentil Dal (Apfel-Linsen-Dal) from the cookbook “Familien mit Pflanzenpower” (Families with plant power), p. 163

Apple Lentil Dal with Turmeric and Cumin
25min    35min easy
This spicy Indian lentil dal, which contains apples, turmeric, and cumin, is inexpensive and easy to make and also has a surprisingly savory, complex flavor. 74/24/02  LA:ALA

Green Soup with Coconut Water (Grüne Suppe mit Kokoswasser) from the cookbook “Choosing Raw“, p. 122

Green Soup with Coconut Water
15min easy
Green Soup with Coconut Water has a touch of exotic. It works wonderfully as a basic recipe. The raw fruits and vegetables give the soup a fresh taste. 53/11/35  LA:ALA

Sweet Summer Corn Soup with Cayenne Pepper and Paprika from “Straight from the Earth,” p. 78

Sweet Summer Corn Soup with Cayenne Pepper and Paprika
70min medium
The sweet corn is the secret to this creamy soup. And warming spices such as Cayenne pepper and ground paprika round off this delicious dish. 81/11/08  LA15:1ALA

Herb and Caper Dumplings with Carrot Puree (Kräuter-Kapernklösschen mit Mohrrübenpüree) from the cookbook “Vegan Genial” by Josita Hartanto, p. 83

Herb and Caper Dumplings with Carrot Puree and Wine Sauce
60min    80min difficult
This recipe for herb and caper dumplings with carrot puree and white wine sauce is somewhat labor-intensive, but the results are well worth the effort. 61/18/21  LA8:1ALA

Cajun Cornbread Casserole from “Everyday Happy Herbivore” by Lindsay S. Nixon, p. 155

Cajun Cornbread Casserole with Kidney Beans and Bell Peppers
15min    60min medium
This delicious and spicy cornbread-topped casserole combines the best of grains, beans, and vegetables into a mouthwatering meal. 80/17/04  LA6:1ALA

Pineapple Mojito Green Smoothie from the cookbook “Simple Green Smoothies” by Jen Hansard and Jadah Sellner, p. 147

Pineapple Mojito Green Smoothie
10min easy
This pineapple mojito uses isotonic coconut water as a base. It also contains kale, fresh mint, and tangy lime juice. 89/09/02  LA1:1ALA

Creamy Tomato Tofu Curry with Cilantro Garbanzo Flatbread from “Protein Ninja,” p. 183

Creamy Tomato Tofu Curry with Cilantro Garbanzo Flatbread
80min    90min medium
Serve this creamy tomato tofu curry with cilantro garbanzo flatbread or rice. The bean and tofu purée provides protein and velvety richness. 61/27/12  LA6:1ALA

Homemade Yolos from the cookbook “The Oh She Glows Cookbook: Over 100 Vegan Recipes … ,” p. 262

Homemade Yolos (Caramel Pralines) with Medjool Dates
30min    75min easy
These yolos (caramel pralines) with medjool dates taste so amazingly creamy and caramel-like, even without sugar, that you’ll just have to try them. 71/07/22  LA:ALA

Pumpkin and Oat Bites from “Gesund Backen mit Veganpassion” by Stina Spiegelberg, p. 138

Pumpkin and Oat Bites with Cranberries and Dates
30min    40min easy
These delicious pumpkin and oat bites with cranberries and dates are an easy-to-prepare dessert that are also nice as a snack. 79/10/11  LA5:1ALA

Spirulina Sesame Bars from the cookbook “Raw and Radiant” by Summer Sanders, p. 178

Spirulina Sesame Bars with Bananas and Shredded Coconut
10min    12h easy
Spirulina Sesame Bars with Bananas and Shredded Coconut are a high-protein snack that is rich in calcium and selenium and perfect for before or after a workout. 38/13/48  LA!:0ALA

Walnut Tortellini with a Red Wine Mushroom Reduction from “Plants Taste Better,” p. 131

Walnut Tortellini with a Red Wine Mushroom Reduction
90min    14h difficult
This Walnut Tortellini with a Red Wine Mushroom Reduction takes some time and practice, but the result is well worth it. 57/16/27  LA4:1ALA

Sunday Brunch Rolls from the cookbook “Dörren in Rohkostqualität” by Ute Ludwig, p. 81

Sunday Brunch Rolls (Raw) with Almond Pulp and Flaxseed
20min    12h easy
These tasty Sunday brunch rolls made with almond pulp and flaxseed are dehydrated instead of baked. Make sure to buy raw rolled oats that have not been steamed. 46/15/38  LA1:1ALA

Japanese Miso Soup (Japanische Misosuppe) from the cookbook “Rohkost” (Raw food)

Japanese Miso Soup with Zucchini and Carrots
20min    30min easy
Miso soup is a traditional Japanese dish. Its unique flavor comes from the fermented soybean paste (miso) and here with with zucchini and carrots. 68/26/07  LA:ALA

Recipe image: Pomegranate and Apple Tabouleh from the cookbook “Vegan Oriental,” p. 131.

Pomegranate and Apple Tabouleh
15min    45min easy
Pomegranate and apple tabouleh (tabouli) is a hearty fruit salad that contains herbs and pine nuts and can be prepared raw. 64/07/29  LA:ALA

Print