Recipes & more
The oriental classic made from pureed chickpeas is very easy to prepare. Here you'll find the basic recipe as well as instructions for a variation with beetroot. Recipes by Shiruna from My Elephant Kitchen
Spaghetti squash can be used to make all kinds of wonderful dishes. Stuffed with tomatoes, topped with mozzarella cheese and browned in the oven, this dish even gives lasagne a run for its money. Recipe by Regula Schneider, farmer at the Schore organic farm
A luscious, satisfying quiche that can be made ahead of time and tastes even better the next day than it does fresh out of the oven. Recipe by Regula Schneider, farmer at the Schore organic farm
Squash is the star in this aromatic, spicy curry. It tastes best served with basmati rice. Recipe by Regula Schneider, farmer at the Schore organic farm
A savoury side dish for autumn and winter. Balsamic vinegar and honey perfectly enhance the flavour of the squash. Recipe by Regula Schneider, farmer at the Schore organic farm
Quick and easy compote with a great cinnamon flavour. The compote is a wonderful accompaniment to creamy porridge or a tasty topping for cakes. Recipe by Corinna Frei, Schüsselglück
A combination of sweet and sour with a hint of pink pepper, make this recipe an exciting and interesting taste experience. If you have simply cooked bush beans before, you must try this fancy recipe. Recipe from Carmen Baumann, The Good Mood
This ketchup variation uses courgettes, onions and curry along with tomatoes. Once canned, the ketchup keeps for up to twelve months. Recipe by Marie-Thérèse Schmied, kuechen-zauber.ch
Simple and nourishing dip with roasted eggplants, cashew butter and tahini. You can store it for up to two months. Recipe by Carmen Baumann, The Good Mood
Upma is a thick, tasty cereal porridge. Traditionally, this Indian dish is prepared with semolina. The fonio used here gives it an intense and nutty flavour. Recipe by Shiruna, My Elephant Kitchen
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