Recipes & more
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
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.
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