Have you ever cooked with Jerusalem artichokes? This puree with whipped ricotta and caramelised pears has a surprisingly wonderful flavour. Recipe by Lara & Anja, Chrutstil
Eating banana peels? Sure! With this curry you can use the whole fruit and leave no waste behind. Just make sure to use organic bananas. Recipe by Lenna Omrani, lennaomrani.com
This vegan cake features a delicious combination of savoury pistachios, lemon and coconut flavours and the sweetness of dates. Recipe by Marrit Vos, marritvos.
You can prepare this lemon pickle in about an hour using just 10 ingredients. After pickling, these sweet and sour lemons with a hint of exotic flavour will keep for up to a year. Recipe by Shiruna, My Elephant Kitchen.
Fresh, crunchy and very easy to prepare, this salad with quinoa and fresh edamame is both beautiful and tasty. Recipe by Nicole Weisswange, Lila Karotte
In Switzerland, gebana offers small amounts of meat a few times a year. Almost every time, customers ask us how this is compatible with our company values. We don’t think that gebana and meat are mutually exclusive but agree that we should buy as little of it as possible.
This sweet and spicy marmalade only has two ingredients and is full of flavour. It works excellently as an addition to cheese or meat or as extra flavouring in a sweet dish. By Doris from Cannelle Rebelle
Here's how to enhance the taste of kombucha, the fermented tea drink. With a delicate ginger and lemon flavour that's right for any season. Recipe by Busra Talia Bagbasi, vegangraphy
The essential companion to sushi. This version of pickled ginger is made without any white sugar. Recipe by Lisa Angelina Goertz
If you have a sweet tooth, this is a great way to preserve ginger. Recipe by Doris, Canelle Rebelle.
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