Pointed cabbage, avocado and grapefruit come together in a fresh and spicy taco filling. You can also use tofu or tempeh instead of fish. Recipe by Sophia Schillik, cucinapiccina
Crêpes with a unique twist: This version features beetroot, marinated tofu and spinach salad. Recipe by Lena Fuchs, Mein leckeres Leben
Delicious vegan fonio burger patties with a hint of spice thanks to the ras el hanout. The fonio grain not only tastes excellent naturally, it can also be easily made into burger patties. Recipe by Sarah, Velvet & Vinegar.
This creamy pasta recipe is wonderfully refreshing and quick to prepare. Recipe by Lena Fuchs, Mein leckeres Leben
Did you know you can use green bananas to make your own miso? All you need is the right equipment and a little patience. Recipe by Edible Alchemy.
These cookies are made using cashew flour and are completely free of wheat flour. The cashew flour combined with the sugar gives them a wonderful caramel flavour. But be warned: they're addictive! Recipe by Sarah-Vanessa, Velvet & Vinegar
Premium Greek olive oil and special olive-based products: new in our shop supplied by Rolf Roost and Sonja Roost-Weideli. After more than 25 years of selling directly to customers, they have now entrusted us with their remarkable business.
These preserved pears are perfect for using up larger amounts of pears or apples. Cinnamon, star anise and vanilla give them a unique aroma. Recipe by Sarah-Vanessa, Velvet & Vinegar
Okara is a by-product of soy production and is an excellent ingredient in savoury dishes, such as these kale falafel. Fried until deliciously golden brown and crisp, they taste wonderful served with a fresh salad and a yoghurt sauce. Recipe by Sarah-Vanessa, Velvet & Vinegar
Agroforestry has been a key development in sustainable and organic agriculture for some time. But it's still much further along in theory than in practice. This is why our Greek partner Anyfion is cultivating a test and demonstration field. We took a closer look at the field in October 2022.
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