Recipes & more
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
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
A winter salad you'll love: This fresh blood orange salad with beetroot and red chicory brings some colour to the bleak winter months and can be prepared in a flash. Recipe by Corinna Frei, Schüsselglück.de
Okara is a by-product of tofu and soy milk production that can be used in many ways, such as in these delicious pancakes. Recipe by Sarah-Vanessa, Velvet & Vinegar
This recipe shows you how to give your favourite nuts a probiotic boost for added health benefits and taste. These savoury treats are best enjoyed on sourdough bread or together with your favourite homemade crackers. Recipe by Alexis Goertz, Edible Alchemy.
These oven-roasted hokkaido wedges take only a short time to put together and are still fancy enough to serve as a side dish for company. Recipe by Carmen Baumann, The Good Mood.
Together with cinnamon, cardamom and nutmeg, the fonio here turns into a sweet porridge with nutty flavours. The recipe is vegan and gluten-free. Recipe by Shiruna, My Elephant Kitchen
This lentil salad is made in no time and is great to prepare in advance. Toasted hazelnuts round off the flavour of this seasonal dish. Recipe by Sophias Happyplace
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