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Showing 41-50 of 199 items.
Zucchini Spaghetti with Hemp Pesto and Almond Parmesan from the cookbook “Be Faster, Go Vegan,” p. 119 (translated from German version).
© Courtesy of Jörg Wilhelm, Narayana Verlag GmbH / Unimedica Verlag

Zucchini Spaghetti with Hemp Pesto and Almond Parmesan

Ø 4.5 of 2 ratings.
15min
Preparation Time
easy
Zucchini Spaghetti with Hemp Pesto and Almond Parmesan is a delicious raw dish that is easy to prepare and a nice alternative to pasta. Water 50.8%  17
Macronutrient carbohydrates 16.59%
/27
Macronutrient proteins 26.53%
/57
Macronutrient fats 56.88%
  LA (53.9g) 4:1 (14.4g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 53.9 g to essential alpha-linolenic acid (ALA) 14.41 g = 3.74:1.
Ratio Total omega-6 = 56.07 g to omega-3 fatty acids Total = 14.58 g = 3.85:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

1'362 kcal

“Chili” from the cookbook “Raw Soul Food,” p. 71 by Julia Lechner and Anton Teichmann
© Courtesy of Eugen Ulmer Verlag

Raw Chili with Mushrooms and Wild Garlic

Ø 4.0 of 1 rating.
20min
Preparation Time
easy
This chili with mushrooms and a sauce seasoned with wild garlic is a raw recipe that is in no way inferior to the original recipe when it comes to taste. Water 77.8%  77
Macronutrient carbohydrates 76.56%
/13
Macronutrient proteins 13.22%
/10
Macronutrient fats 10.22%
  LA (4.7g) 8:1 (0.6g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 4.74 g to essential alpha-linolenic acid (ALA) 0.62 g = 7.62:1.
Ratio Total omega-6 = 4.74 g to omega-3 fatty acids Total = 0.62 g = 7.62:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

759 kcal

Vegan Almond “Cheese” (Queso vegano de Almendras) from the cookbook “Vegane Tapas” page 8
© Courtesy of Neun Zehn Verlag

Vegan Almond “Cheese” with Garlic Powder

Ø 4.5 of 2 ratings.
20min
Preparation Time
   140min
Time required incl. waiting, preparation and cooking time
easy
Vegan almond “cheese” with garlic powder is as satisfying as dairy cheese and is also a good choice for cheese connoisseurs who are net yet eating a vegan diet. Water 71.9%  33
Macronutrient carbohydrates 32.62%
/20
Macronutrient proteins 20.27%
/47
Macronutrient fats 47.11%
  LA (3.2g) !:0 (0g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 3.16 g and almost no alpha-linolenic acid (ALA).

167 kcal

Stuffed Onions (Cebollas rellenas) from the cookbook “Vegane Tapas,” page 55
© Courtesy of Neun Zehn Verlag

Stuffed Onions with Hazelnuts and Broccoli

Ø 4.0 of 1 rating.
45min
Preparation Time
   70min
Time required incl. waiting, preparation and cooking time
medium
Stuffed onions with hazelnuts and broccoli are an excellent tapas and a perfect example of how vegan cuisine includes a bit of everything. Water 80.4%  45
Macronutrient carbohydrates 45.35%
/15
Macronutrient proteins 15.37%
/39
Macronutrient fats 39.28%
  LA (2.1g) 18:1 (0.1g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 2.14 g to essential alpha-linolenic acid (ALA) 0.12 g = 18:1.
Ratio Total omega-6 = 2.14 g to omega-3 fatty acids Total = 0.12 g = 18:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

289 kcal

Empedrado Murciano — Rice Dish from Murcia (Empedrado murciano) from the cookbook “Vegan Spanien,” p. 151
© Courtesy of Neun Zehn Verlag

Rice Dish from Murcia with Saffron

Ø 4.0 of 2 ratings.
30min
Preparation Time
   45min
Time required incl. waiting, preparation and cooking time
medium
“Empedrado murciano” is a typical Spanish rice dish that is common in the Murcia region. It has a unique flavor thanks to the spices smoked paprika and saffron. Water 75.1%  85
Macronutrient carbohydrates 85.18%
/11
Macronutrient proteins 11.17%
/04
Macronutrient fats 3.65%
  LA (0.6g) 4:1 (0.2g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 0.61 g to essential alpha-linolenic acid (ALA) 0.16 g = 3.9:1.
Ratio Total omega-6 = 0.61 g to omega-3 fatty acids Total = 0.16 g = 3.9:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

528 kcal

Bean Stew with Swiss Chard (Estofado de alubias con acelgas) from the cookbook “Vegan Spanien,” p. 129
© Courtesy of Neun Zehn Verlag

Bean Stew with Swiss Chard and Tomatoes

Ø 4.5 of 2 ratings.
40min
Preparation Time
   9h
Time required incl. waiting, preparation and cooking time
medium
The ingredients in this Spanish bean stew with swiss chard tomatoes and make it a fresh, healthy, and hearty dish. Water 68.6%  64
Macronutrient carbohydrates 64.31%
/23
Macronutrient proteins 22.63%
/13
Macronutrient fats 13.06%
  LA (1.5g) 5:1 (0.3g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 1.55 g to essential alpha-linolenic acid (ALA) 0.28 g = 5.47:1.
Ratio Total omega-6 = 1.55 g to omega-3 fatty acids Total = 0.28 g = 5.47:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

514 kcal

“Brussels Sprouts with Chestnuts” from “Regionale Winterküche- soja- und weizenfrei, vegan” (Regional winter cuisine, soy- and wheat-free) p. 73
© Courtesy of Miriam Emme, Eugen Ulmer Verlag

Brussels Sprouts with Chestnuts and Fennel Seed

Ø 4.8 of 4 ratings.
30min
Preparation Time
easy

This recipe is especially healthy as it contains only natural ingredients that haven't been processed and these are in a relatively ideal combination for our dietary needs.


With this delicious winter combination of brussels sprouts with chestnuts and fennel seed, you can impress your guests and serve a successful meal. Water 71.7%  72
Macronutrient carbohydrates 71.89%
/11
Macronutrient proteins 11.43%
/17
Macronutrient fats 16.69%
  LA (4.5g) 4:1 (1.1g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 4.55 g to essential alpha-linolenic acid (ALA) 1.11 g = 4.11:1.
Ratio Total omega-6 = 4.55 g to omega-3 fatty acids Total = 1.11 g = 4.11:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

335 kcal

Oliaigua — Minorcan Vegetable Cream Soup (Crema de oliaigua: sopa de verduras menorquina) from the cookbook “Vegan Spain,” p. 115
© Courtesy of Neun Zehn Verlag

Minorcan Vegetable Cream Soup

Ø 4.0 of 2 ratings.
40min
Preparation Time
   50min
Time required incl. waiting, preparation and cooking time
medium
Minorcan Vegetable Cream Soup, in Spanish “Crema de verduras menorquina,” is a savory starter with a tasty tomato topping. Water 93.7%  66
Macronutrient carbohydrates 66.14%
/10
Macronutrient proteins 10.31%
/24
Macronutrient fats 23.55%
  LA (0.8g) 7:1 (0.1g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 0.81 g to essential alpha-linolenic acid (ALA) 0.12 g = 7.01:1.
Ratio Total omega-6 = 0.81 g to omega-3 fatty acids Total = 0.12 g = 7.01:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

158 kcal

Green Soup with Coconut Water (Grüne Suppe mit Kokoswasser) from the cookbook “Choosing Raw“, p. 122
© Courtesy of Hannah Kaminsky, Narayana Verlag GmbH / Unimedica Verlag

Green Soup with Coconut Water

Ø 4.0 of 1 rating.
15min
Preparation Time
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. Water 90.4%  53
Macronutrient carbohydrates 53.45%
/11
Macronutrient proteins 11.22%
/35
Macronutrient fats 35.33%
  LA : ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

114 kcal

Raw Potato Salad from the cookbook “everydayraw” by Matthew Kenney, p. 84
© Courtesy of Miha Matei, Unimedica Verlag

Raw Potato Salad

Ø 3.7 of 3 ratings.
25min
Preparation Time
easy
This raw potato salad is reminiscent of South America as it contains jicama, celery, sweet peppers, and a fresh spicy dressing. Water 82.9%  56
Macronutrient carbohydrates 55.85%
/12
Macronutrient proteins 11.89%
/32
Macronutrient fats 32.26%
  LA (3.8g) 30:1 (0.1g) ALA

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 3.82 g to essential alpha-linolenic acid (ALA) 0.13 g = 30:1.
Ratio Total omega-6 = 3.82 g to omega-3 fatty acids Total = 0.13 g = 30:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

224 kcal