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

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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.

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.” 81/10/09  LA 1:1 ALA

Cucumber Rolls with “Goat’s Cheese” and Mint Sauce (Gurken-Rolle, Ziegenkäse, Minz-Sauce) from the cookbook “Everyday Raw Express,” page 84

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 when you have guests. 56/09/34  LA:ALA

Savory Pea Pancakes (Erbsenpfannkuchen) from the cookbook “Das vegane Kochbuch meiner Oma” (My grandma’s vegan cookbook), p.52

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. 68/21/11  LA 6:1 ALA

Chicory Salad with Figs (Chicorée-Feigensalat) from the cookbook “Rohkost” (Raw food)

Chicory Salad with Figs
15min light
The combination of the slightly bitter chicory and sweet figs give this salad an exquisite flavor. 47/10/44  LA 5:1 ALA

Carrot Gratin with Fresh Herbs (Karotten-Gratin mit frischen Kräutern) from the cookbook “Vegan Detox,” p. 25

Carrot Gratin with Fresh Herbs
30min   9h light
In addition to being delicious, carrot gratin provides many important nutrients 67/11/22  LA:ALA

Chocolate Chia Cupcakes with Fruit (Schoko-Chia-Cupcakes mit Früchten) from the cookbook “Vegan Detox”, p. 69

Chocolate Chia Cupcakes with Fruit
30min   70min medium
These Chocolate Chia Cupcakes are a wonderful combination of healthy and delicious ingredients. The fruit gives these cupcakes a sweet flavor. 66/10/25  LA 3:1 ALA

Potatoes in Brava Sauce (Patatas bravas) from the cookbook “Vegane Tapas” page 53

Potatoes in Brava Sauce — Patatas Bravas
20min   45min light
These crisply baked potatoes in brava sauce are a favorite Spanish tapas dish. They can be prepared spicy, like in the original recipe, or as a milder version. 66/09/25  LA 11:1 ALA

Red Sorrel Soup from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 101

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. 34/08/57  LA 15:1 ALA

Cashew “Cheese” (Cashew-Käse) from the cookbook "Rohessenz "(Raw essence), p. 97

Cashew “Cheese”
20min   16h medium
Cashew “cheese” is a savory fermented cashew product that is a nice replacement for dairy cheese. 33/20/47  LA:ALA

Almond Milk (Mandelmilch) from the cookbook “Rohvegan” (Raw vegan), p. 148

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. 23/23/54  LA:ALA

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

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. 41/19/40  LA:ALA

“Peas in Coconut Curry” (Erbsen in Kokoscurry) from the cookbook “Vegan Richa’s Indian Kitchen” by Richa Hingle, p. 144

Peas in Coconut Curry
50min light
This coconut curry dish owes its intensive, typical Indian taste to the curry leaves, ground cumin, and black mustard seed. 55/19/26  LA:ALA

Vegetables in Luxurious Royal Sauce (Gemüse in luxuriöser königlicher Sauce) from the cookbook “Vegan Richa’s Indian Cuisine” by Richa Hingle, p. 193

Vegetables in Luxurious Royal Sauce
60min light
Thanks to spices such as cardamom, cloves, turmeric, coriander seed, and garam masala, these vegetables in luxurious royal sauce are a true taste sensation. 65/16/19  LA:ALA

30-Minute Rice Dosas from the cookbook “Vegan Richa’s Indian Cuisine” by Richa Hingle, p. 247

30-Minute Rice Dosas
40min   70min light
This quick version of dosa crepes calls for oat flour and rice flour. You can serve the crepes with coconut chutney or a potato side dish. 85/10/04  LA:ALA

“Pumpkin Cappuccino Soup with Curry and Oat Cream” from the cookbook “Regional winter cuisine” (Regionale Winterküche) by Miriam Emme and Daniela Friedl, p. 40

Pumpkin Cappuccino Soup with Curry, Ginger, and Oat Cream
55min   75min light
Just for the cold season, this pumpkin soup with curry, ginger, and oat cream is a delicious, light, and healthy dish with a touch of the exotic. 63/06/32  LA:ALA

Zucchini Pasta with Vegetarian Quinoa Meatballs (Zucchini-Pasta mit fleischlosen Fleischbällchen aus Quinoa) from the cookbook “Choosing Raw“, p. 213

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. 74/17/09  LA 11:1 ALA

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

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). 63/31/06  LA:ALA

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  LA 8:1 ALA

Tzatziki with Garlic Mustard from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 83

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. 18/15/67  LA:ALA

Golden Carrot Cake (Goldene-Rübli-Torte) from the cookbook “Meine liebsten Wildpflanzen rohköstlich” (My favorite wild plants — raw and delicious), p. 110

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. 48/09/42  LA 2:1 ALA

Raw Vegan Spinach Cream Soup with Pistachios (Rohvegane Spinatcremesuppe mit Pistazien) from the cookbook "Rohessenz" (Raw essence), p. 40

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. 35/19/46  LA:ALA

Vegan Almond “Cheese” (Queso vegano de Almendras) from the cookbook “Vegane Tapas” page 8

Vegan Almond “Cheese” — Queso vegano de Almendras
20min   140min light
This vegan almond “cheese” is just as satisfying as dairy cheese and is also a good choice for cheese connoisseurs who are net yet eating a vegan diet. 33/20/47  LA:ALA

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. 53/20/28  LA 7:1 ALA

Mushroom Pâté. Apricots. Mustard Herb Crackers. (Pilz-Paté. Aprikosen. Senf-Kräuter-Cracker) from the cookbook “Plant Food,” page 111

Mushroom Pâté. Apricots. Mustard Herb Crackers.
20min   12h light
This mushroom pâte with spicy apricots and mustard herb crackers is an elegant and artistic dish that will impress your guests every time. 34/18/48  LA 1:1 ALA

Cress Soup (Kressesüppchen) from the cookbook “Vegan regional saisonal” (Vegan regional seasonal) by Lisa Pfleger, p. 50

Cress Soup with Potatoes and Garden Cress
10min   25min light
This cress soup with potatoes and garden cress can be made quickly and easily and has a very rich flavor. 82/11/06  LA:ALA

Beet. Grapefruit. Turmeric. Romaine. (Rote Bete. Grapefruit. Kurkuma. Römersalat.) from the cookbook “Plant Food,” page 149

Beet. Grapefruit. Turmeric. Romaine.
15min light
This drink is made from red beets, grapefruit, turmeric, and Romaine salad and is a nice combination of ingredients. It is excellent after a strenuous workout. 86/12/02  LA 1:1 ALA

Quinoa Bowl with Chickpeas and Corn (Quinoa-Bowl mit Kichererbsen und Mais) from the cookbook “Be Faster, Go Vegan” by Ben Urbanke, p. 127

Quinoa Bowl with Chickpeas and Corn
20min light
This quinoa bowl is packed with the energy and nutrients you need to refuel your body after a tough workout. 72/17/11  LA 5:1 ALA

Potato Pockets (Maultaschen) from the cookbook “Das vegane Kochbuch meiner Oma” (My grandma’s vegan cookbook), p.46

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. 71/12/18  LA 10:1 ALA

No-Bake Strawberry Cake (Erdbeertorte aus dem Kühlschrank) from the cookbook Das vegane Kochbuch meiner Oma (My grandma’s vegan cookbook), p. 91

No-Bake Strawberry Cake
20min   8h light
This strawberry cake isn’t baked and can be prepared quickly from fresh strawberries and zwieback. 62/09/30  LA 13:1 ALA

Stuffed Eggplant with Nut and Pomegranate Filling (Gefüllte Auberginen mit Nuss-Granatapfelfüllung) from Vegan Oriental (East Asian vegan cuisine), p. 37

Stuffed Eggplant with Nut and Pomegranate Filling
80min medium
Stuffed Eggplant with Nut and Pomegranate Filling is a delicious and hearty Iranian dish. 36/14/49  LA 4:1 ALA

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