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Showing 1-19 of 19 items.
Stuffed Eggplant with Nut and Pomegranate Filling (Gefüllte Auberginen mit Nuss-Granatapfelfüllung) from Vegan Oriental (East Asian vegan cuisine), p. 37© By courtesy of Neun Zehn Verlag

Stuffed Eggplant with Nut and Pomegranate Filling
80min medium
Stuffed Eggplant with Nut and Pomegranate Filling is a delicious and hearty Iranian dish.


Teriyaki Shish Kebabs (Teriyaki-Spiesse) from the cookbook “Rohkost” (Raw food)© By courtesy of Neun Zehn Verlag

Teriyaki Shish Kebabs
30min   12h difficult
This recipe for teriyaki shish kebabs goes well with a variety of vegetables. This is a nice hearty raw alternative to barbecued shish kebabs.


Raw Vegan Spinach Cream Soup with Pistachios (Rohvegane Spinatcremesuppe mit Pistazien) from the cookbook "Rohessenz" (Raw essence), p. 40© By courtesy of Neun Zehn Verlag

Raw Vegan Spinach Cream Soup with Pistachios
10min light
This wonderfully creamy and nourishing spinach cream soup with pistachios is a raw vegan dish that can be slightly warmed.


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

Green Soup with Coconut Water
15min light
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.


Stuffed Mushrooms (Gefüllte Pilze) from the cookbook “Rohvegan” (Raw vegan), p. 70© By courtesy of Compassion Media

Stuffed Mushrooms
15min medium
Stuffed mushrooms filled with a raw vegan pesto are easy to make and require very few ingredients. Learn to prepare an Italian pesto.


Tzatziki with Garlic Mustard from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 83© By courtesy of Maximilian Ludwig, Eugen Ulmer Verlag

Tzatziki with Garlic Mustard
15min   24h light
Tzatziki with Garlic Mustard is an original vegan version of the traditional recipe. The fermented sauerkraut juice gives this dish a certain flair.


Zucchini Pasta with Vegetarian Quinoa Meatballs (Zucchini-Pasta mit fleischlosen Fleischbällchen aus Quinoa) from the cookbook “Choosing Raw“, p. 213© By courtesy of Hannah Kaminsky, Narayana Verlag GmbH / Unimedica Verlag

Zucchini Pasta with Vegetarian Quinoa Meatballs
50min   100min medium
This zucchini pasta with cooked quinoa “meatballs” and raw zucchini noodles and marinara sauce is just like a traditional Italian home-style dish.


Savory Pea Pancakes (Erbsenpfannkuchen) from the cookbook “Das vegane Kochbuch meiner Oma” (My grandma’s vegan cookbook), p.52© By courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München

Savory Pea Pancakes
12min   20min medium
The sun-dried chili peppers give the pea pancakes a special flair. We recommend trying the pancakes with curry, herbs, or lime juice. See alternate preparation.


Chicory Salad with Figs (Chicorée-Feigensalat) from the cookbook “Rohkost” (Raw food)© By courtesy of Neun Zehn Verlag

Chicory Salad with Figs
15min light
The combination of the slightly bitter chicory and sweet figs give this salad an exquisite flavor.


Cashew Cheese (Cashew-Käse) from the cookbook "Rohessenz "(Raw essence), p. 97© By courtesy of Neun Zehn Verlag

Cashew Cheese
20min   16h medium
Cashew cheese is a savory fermented cashew product that is a nice replacement for dairy cheese.


Red Sorrel Soup from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 101© By courtesy of Maximilian Ludwig, Eugen Ulmer Verlag

Red Sorrel Soup
10min light
The sorrel gives this artisan soup a fresh, slightly tart flavor. And the colorful edible flowers make this dish an eye-catcher.


Golden Carrot Cake (Goldene-Rübli-Torte) from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 110© By courtesy of Maximilian Ludwig, Eugen Ulmer Verlag

Golden Carrot Cake with Walnut Crust
60min   14h medium
This carrot cake with a walnut crust and a coconut and citrus flavor is the ideal winter treat for both young and old.


Almond Milk (Mandelmilch) from the cookbook “Rohvegan” (Raw vegan), p. 148© By courtesy of Compassion Media

Raw Almond Milk
8min   4h light
Classic, unsweetened version of raw almond milk — with tips on using the leftover pulp and suggestions for other types of nut milk. Cashews are not usually raw.


No-Bake Strawberry Cake (Erdbeertorte aus dem Kühlschrank) from the cookbook Das vegane Kochbuch meiner Oma (My grandma’s vegan cookbook), p. 91© By courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München

No-Bake Strawberry Cake
20min   8h light
This strawberry cake isn’t baked and can be prepared quickly from fresh strawberries and zwieback.


Nori Rolls with Ginger Almond Paste and Raw Vegetables (Nori-Rollen mit Ingwer-Mandel-Pastete und rohem Gemüse) from the cookbook “Choosing Raw”, p. 229© By courtesy of Hannah Kaminsky, Narayana Verlag GmbH / Unimedica Verlag

Nori Rolls with Ginger Almond Paste and Raw Vegetables
40min   9h medium
These raw nori rolls are easy to make. The ginger and almond paste is a very flavorful alternative to the traditional rice filling.


Japanese Miso Soup (Japanische Misosuppe) from the cookbook “Rohkost” (Raw food)© By courtesy of Neun Zehn Verlag

Japanese Miso Soup
20min   30min light
Miso soup is a traditional Japanese dish that has become increasingly popular in the West. Its unique flavor comes from the fermented soybean paste (miso).


Erb Muesli for two people ready to serve — lactose-free and gluten-free (vegan, raw). For a special finishing touch, we’ve added some freshly grated ginger.© Ernst Erb for diet-health

Erb Muesli — lactose-free and gluten-free (vegan, raw)
12min light
Erb Muesli is a vegan, and therefore lactose-free, raw muesli. With seeds instead of sprouted grains, it is also gluten-free and a good “bread replacement.”


Classic pomegranate syrup is relatively easy to  make at home, but it is also available at many supermarkets and from  beverage retailers.© Ernst Erb for diet-health

Classic Pomegranate Syrup
20min   50min light
This classic pomegranate syrup contains only sugar and the juice of pomegranates — there aren’t any artificial flavors or other such additional ingredients.


Potato Pockets (Maultaschen) from the cookbook “Das vegane Kochbuch meiner Oma” (My grandma’s vegan cookbook), p.46© By courtesy of Udo Einenkel, Berlin für "Das vegane Kochbuch meiner Oma", Südwest-Verlag München

Potato Pockets
120min difficult
These potato pockets (German: Kartoffelmaultaschen) have a spinach and mushroom filling and are made with potatoes that have been cooked in advance.