Cook the quinoa in salted water according to the instructions on the packet.

Clean the fennel, cut in half and cut out the stalk in a wedge shape.

Put the fennel greens aside.

Cut the fennel into thin slices, knead well with ¼ teaspoon salt and let it steep for 10 minutes.

Wash tomatoes, cut in half and diceroughly.

Chop finelythe fennel greens and mix with 3 tablespoons of oil and vinegar, then season with salt, pepper & sugar.

Put half of the vinaigrette over the tomatoes, the other half over the fennel.

Crushcoarsely the fennel seeds in a mortar.

Heat 1 teaspoon olive oil in a pan and fry the mince in it.

Add the fennel seeds, fry for 2 minutes and season with pepper.

Divide the quinoa in two bowls.

Add tomatoes, fennel and ground meat and ricotta, drizzle with the remaining olive oil and serve.

Cook rice in 300 ml boiling salted water according to the instructions on the packet.

Wash and chop roughlytomatoes.

Wash, halve, core and chop the chili.

Peel the ginger, grate it finely and mix 1/3 of it with the tomatoes and chili.

Season with lime juice, soy sauce and sugar.

Fry the mince in the oil.

Peel garlic and chop finely.

Add the rest of the ginger, 1 tablespoon paprika powder and 1 teaspoon cumin, season with salt and pepper.

Pour 150 ml of water and bring to the boil once.

Clean, wash and cut the lettuce into fine strips.

Gratecoarsely the cheese.

Arrange rice, mince, lettuce and cheese in bowls, top with salsa.

Wash the potatoes and boil them in water for 15–20 minutes.

Wash the chicken, pat dry and fry in 1–2 tablespoons of hot oil for about 12 minutes, season with salt and pepper and remove from the pan.

Clean the beans then wash them and cook them in salted water for about 8 minutes.

Drain the beans, rinse and let everything cool down.

Wash, clean and thinly slice the cucumber and radishes.

Wash the parsley and radish leaves and shake dry.

Puree together with lemon juice, 2 tablespoons of oil and sour cream.

Possibly stir in 1–2 tablespoons of water, season with salt, pepper and sugar.

Mix the herb dressing with the potatoes and vegetables and season to taste.

Halve and core the avocado, remove the pulp from the skin and cut into slices.

Cut the meat into slices.

Arrange the potato salad in bowls and serve the chicken and avocado on top.

Peel the carrots, grate them coarsely and season with salt and a pinch of sugar.

Wash the spring onions and cut into rings.

Clean and quarter the mushrooms.

Wash tomatoes and cut in half.

Wash the beans, cut in half and cook in salted water for 10 minutes.

Wash the herbs, shake dry and pick off the leaves.

Mix the yoghurt and cashew butter, season with salt.

Roast cashew nuts in a coated pan without fat and remove.

Heat 1 tbsp oil and fry the mushrooms until golden brown, season with salt & pepper.

Fry the mince in another pan, season with salt and pepper.

Cook the pasta in boiling salted water according to the instructions on the packet.

Heat 1 tablespoon of oil in a pan, fry the fried eggs and season with salt.

Turn the eggs over, fry briefly, remove and cut into strips.

Serve the pasta with mince, mushrooms, carrots, tomatoes, beans, spring onions and eggs in bowls, sprinkle with sauce and cashews and serve.

Cook the lentils in boiling water for about 25 minutes.

Peel, wash and cut the sweet potatoes into pieces.

Peel the onion and cut into wedges.

Peel garlic and chop finely.

Mix the onions, half of the garlic, 2 tablespoons of olive oil, a little salt, pepper and 1 teaspoon each of chili and cumin with the sweet potatoes on a baking sheet with baking paper & bake at 220 ° C for 20-25 minutes.

Wash the rocket and tomatoes.

Rinse meat and pat dry.

Heat 1 tablespoon of oil in a pan and fry the chicken, season with salt and pepper and place on the baking tray together with the tomatoes about 8 minutes before the sweet potato is ready to cook.

Cut the goat cheese into 4 slices, sprinkle with 1 pinch of chili and ½ teaspoon thyme then drizzle with 2 tablespoons of honey.

Bake the goat cheese in the hot oven for about 3 minutes.

Drain the lentils and mix immediately with the rest of the garlic, 1 tablespoon of olive oil, vinegar and 1–2 tablespoons of honey.

Cut the meat into slices and serve with the rest.

Wash and drain green spelled.

Peel onion and chop finely.

Heat 1 tablespoon of oil in a saucepan and sauté the onion.

Add the green spelled and deglaze with the broth, simmer for about 10 minutes, then let it swell over a very low heat for about 20 minutes.

Wash the meat, pat dry and season with salt.

Heat 1 tablespoon of oil in a coated pan.

Fry the meat for 6–8 minutes on each side.

Cook the egg in boiling water for about 8 minutes.

Drain, rinse in cold water and peel off the peel.

Peel the carrots, grate them roughly and season with salt and pepper.

Wash, sort and drain the spinach.

Take the meat out of the pan, turn in the flaxseed and cut into slices.

Cut the cress from the bed.

Cut the egg into slices.

Distribute the green spelled in 2 bowls.

Spread the meat, carrots, spinach, eggs and cress on top, serve immediately.

Mix the rice wine and soy sauce, mix one half with the mince.

Peel and chop finelythe ginger and garlic.

Heat the oil in a wok and fry the ginger and garlic in it.

Add Szechuan pepper and mince and fry for about 5 minutes.

Pour in the chili bean sauce, 1 liter of water and the rest of the rice wine mixture.

Stir in the stock, bring everything to the boil and simmer for about 5 minutes.

Mix the starch with 1-2 tablespoons of cold water and simmer for about 1 minute.

Wash the chives, shake dry and cut into rolls.

Clean the lettuce, wash it, drain it well and pluck it into pieces.

Cut the tofu into cubes.

Add to the soup together with the chives and heat for about 1 minute while stirring carefully.

Divide the lettuce into four soup bowls.

Pour the soup over the salad and serve.

Mix together tomato paste, apple juice, vinegar, ½ teaspoon salt and 1 tablespoon taco seasoning.

Brush the meat with marinade and let it steep for 4 hours.

Wash, halve, core and dice the peppers.

Peel the onion, cut one half into wedges & dice the rest.

Cut one half of the lime into wedges and squeeze the other half.

Mashfinely the avocado, season with salt, pepper and lime juice.

Clean, wash and cut the lettuce into strips.

Wash and chop the coriander and mix with the onion cubes.

Place the meat slices on top of each other, quarter them crosswise and put two stacks on a wooden skewer.

Heat 2 tablespoons of oil in a large pan and fry the meat skewers all around over a medium heat for about 12 minutes.

Fry tomatoes, peppers and onion wedges with 1 tablespoon of oil for about 6 minutes.

After approx.

3 minutes add corn, season with salt and pepper.

Put in bowls, garnish with coriander mix and lime wedges.

Serve with tortilla chips.

Peel the onion and garlic and cut into fine strips.

Clean and wash the spring onions and cut into rings.

Wash the fillets, pat dry, dice and fry them in a pan with oil.

Season with ginger powder, soy sauce, sugar, salt and pepper.

Add onions, garlic, spring onions and pineapple and sauté.

Prepare rice in boiling salted water according to the instructions on the packet.

Cut the avocado into slices and drizzle with lime juice.

Chop roughlythe wasabin nuts and mix with the sesame seeds.

Mix the rice with the meat and serve in bowls with the avocado.

Drizzle with the tahini and sprinkle with the nut and sesame mixture.

Garnish with shiso cress.