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Foundation for Diet and Health
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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Showing 1-30 of 47 items.
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.”

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.

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.

Ravioli Wedges with Porcini Mushroom Filling (Rawioli-Ecken mit Steinpilzfüllung) from the cookbook “Raw Soul Food”, p. 61 by Julia Lechner and Anton Teichmann.

Ravioli Wedges with Porcini Mushroom Filling
25min   3h medium
This ravioli dish with porcini mushroom filling can be served as an appetizer or a side dish and is both delicious and an absolute eye-catcher.

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese” (Chioggia-Bete-Carpaccio mit Fenchel-Confit und "Ziegenkäse") from “Everyday Raw Express,” page 51

Chioggia Beet Carpaccio With Fennel and “Goat’s Cheese”
20min   40min light
This Chioggia Beet Carpaccio is not only beautiful to look at, it is also a superb combination of citrus freshness and creamy “cheese.”

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.

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

Oliaigua: Minorcan Vegetable Cream Soup
40min   50min medium
Minorcan Vegetable Cream Soup, in Spanish “Crema de verduras menorquina,” is a savory starter with a tasty tomato topping.

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

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.

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.

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.

“Thai Salad with Kohlrabi, Cilantro, and Mint” (Thai-Salat, Kohlrabi, Koriander und Minze) from the cookbook “Everyday Raw Express,” page 73

Thai Salad with Kohlrabi, Cilantro, and Mint
10min   30min light
This Thai salad is an ideal hors d’oeuvre on warm, summer days. The spiciness of the chili and sour taste of the lemon juice mixes well with the sweet kohlrabi.

Stuffed Onions (Cebollas rellenas) from the cookbook “Vegane Tapas,” page 55

Stuffed Onions—Cebollas rellenas
45min   70min medium
Stuffed onions, called “Cebollas rellanas” in Spanish, are an excellent tapas and a perfect example of how vegan cuisine includes a bit of everything.

Teriyaki Shish Kebabs (Teriyaki-Spiesse) from the cookbook “Rohkost” (Raw food)

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.

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

Quinoa Nut Muesli
20min light
This recipe for quinoa muesli is a good way to use cooked quinoa. We also include a raw food version under “Alternative preparation” for you to try out.

“Brussels Sprouts with Chestnuts” from “Regionale Winterküche- soja- und weizenfrei, vegan” (Regional winter cuisine, soy- and wheat-free) p. 73

Brussels Sprouts with Chestnuts and Fennel Seed
30min light
With this delicious winter combination of brussels sprouts with chestnuts and fennel seed, you can impress your guests and serve a successful meal.

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.

Empedrado Murciano — Rice Dish from Murcia (Empedrado murciano) from the cookbook “Vegan Spanien,” p. 151

Empedrado Murciano — Rice Dish from Murcia
30min   45min 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.

Bean Stew with Swiss Chard (Estofado de alubias con acelgas) from the cookbook “Vegan Spanien,” p. 129

Estofado de alubias con acelgas — Bean Stew with Swiss Chard
40min   9h medium
The ingredients in this Spanish Bean Stew with Swiss Chard (Estofado de alubias con acelgas) make it a fresh, healthy, and hearty dish.

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.

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.

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.

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.

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 light
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.

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).

Cauliflower with Oranges and Cashews in Tahini Sauce (Orangen-Blumenkohl in Tahinsauce) from the cookbook “Kick it vegan!”

Cauliflower with Oranges and Cashews in Tahini Sauce
30min light
The savory tahini sauce and fresh, juicy oranges complement each other perfectly in this recipe and ensure a full spectrum of vitamins and minerals.

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.

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.

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.

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.

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

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