Cook green spelled according to the instructions on the packet.

Wash the pumpkin, scrape out the core with a spoon and cut into pieces.

Wash the apple, cut in half, core and dice.

Heat 1 tablespoon of oil in a pan and fry the pumpkin pieces for 10 minutes, turning them, season with herbs, salt and pepper.

Wash the rocket, shake dry and cut into small pieces.

Squeeze the lemon juice.

Mix 3 tablespoons of olive oil with lemon juice, mustard and honey and season with salt and pepper.

Mix the green spelled with the pumpkin, apple pieces and lettuce and drizzle with the dressing.

Soak cashew nuts in 100 ml water.

Cook rice according to package instructions.

Peel and grate the carrots.

Clean and wash the radishes and cut into thin slices.

Clean, wash and shake the rocket lettuce.

Peel the orange and cut into small cubes.

Wash the parsley, shake dry and cut into small pieces.

Puree cashew nuts with soaking water, lime juice and parsley and season with salt and pepper.

Arrange rice, lettuce, carrots, radishes, chickpeas and fruit in bowls and serve drizzled with the sauce.

Cook the quinoa according to the instructions on the packet.

Peel and dice the celery and carrots and sauté in a pan with oil for 10 minutes over a medium flame, season with salt, pepper and spices.

Wash parsley, shake dry and finely chop.

Mix yogurt with peanut butter and half of the parsley, season with salt, pepper and chili flakes.

Chop the peanuts.

Put the quinoa and spinach in two bowls.

Place the vegetables on top and drizzle with the sauce.

Sprinkle with the nuts, the remaining parsley and the pomegranate seeds.

Wash the Chinese cabbage and cut into fine strips.

Wash tomatoes and cut into narrow strips together with the tofu.

Wash, halve, core and chop the chili.

Clean the mushrooms, remove the stem ends and quarter.

Fry the tofu in a pan with oil until golden brown, then remove.

Fry the mushrooms over high heat for 2-3 minutes and remove.

Add cabbage, tomatoes and chili to the pan and simmer for 1–2 minutes over medium heat, season with salt and pepper.

Chop the macadamia nuts and toast them in a pan without fat.

For the sauce, mix the skyr, vinegar, mustard and tahini with 2 tablespoons of water and season with salt and pepper.

Wash, drain and pluck the currants.

Wash the parsley, shake dry and pull off the leaves.

Arrange the vegetables and tofu in bowls, add the sauce and serve sprinkled with nuts, parsley and currants.

Peel and chop finelythe garlic and ginger, mix with 30 ml soy sauce and rice vinegar.

Cut the tofu into slices and let it steep in the marinade for 20 minutes.

Peel the shallot and cut into small pieces.

Clean and quarter the mushrooms.

Wash broccoli and cut into florets.

Heat the oil in a pan and fry the shallot and mushrooms for 5–8 minutes over medium heat, season with salt and pepper, then fry the tofu in the pan.

Boil broccoli in salted water for 3 minutes.

Bring the peanut butter, coconut milk and the rest of the soy sauce to the boil and season with cayenne pepper.

Rinse konjak noodles thoroughly and cook in salted water for 2 minutes.

Serve the mushrooms with broccoli, konjac noodles and tofu, top with the peanut sauce and sesame seeds.

Peel and chop the garlic and mix with sesame oil, sambaloelek and teriyaki sauce.

Cut the tofu into slices and let it steep in the marinade for 20 minutes.

Wash red cabbage, slice finely, season with salt and pepper and knead with your hands for about 5 minutes.

Wash the kohlrabi and carrot, grate both roughly and mix.

Whisk olive oil with vinegar, honey, mustard and lemon juice and season with salt, pepper, thyme and turmeric.

Drain the tofu and fry until golden in a pan, then deglaze with the marinade.

Serve the kohlrabi and carrot mix with red cabbage and tofu, drizzle with the dressing, sprinkle with sesame seeds and parsley.

Cook the quinoa according to the instructions on the packet.

Peel and dice sweet potatoes & spread on a baking sheet with baking paper.

Then bake in a hot oven at 180 ° C for 20-25 minutes.

Put beetroot together with walnuts, sunflower seeds, olive oil and 1 teaspoon salt in a blender and mix until the consistency is crumbly and slightly sticky.

Wash the spinach and shake very well dry.

Wash kidney beans and drain.

Wash the mint, pluck the leaves and chop finely.

Remove the avocado pulp from the skin and cut into slices.

Season the quinoa with salt and pepper.

Arrange the sweet potatoes, spinach, quinoa, avocado and beetroot-walnut crumble in two bowls, then season with vinegar, lemon juice, salt and pepper and drizzle with tahini.

Cook rice according to package instructions.

Wash the zucchini and cut into slices.

Wash the leek and cut into rings.

Wash beans and cook in salted water for 6 minutes.

Wash, halve, core and cut the bell pepper into strips.

Wash tomatoes and finely dice.

Crush peanuts and fried onions in a mortar.

Peel garlic and chop finely.

Heat the rapeseed oil in a wok and steam the garlic until translucent.

Add paprika and leek and fry for 2 minutes over a high flame while stirring.

Put the zucchini, tomatoes and beans in the wok.

Season to taste with vinegar, soy sauce, sugar, salt and pepper.

Cook rice according to package instructions.

Wash the lamb’s lettuce and shake dry.

Wash the red cabbage and cut into fine strips.

Cut the beetroot into strips.

Roast the nuts and kernels in a pan without fat then chop.

Fillet half of the orange, catch the juice and squeeze the juice out of the rest of the fruit.

Whisk the oil, vinegar, orange juice and nut butter, season with salt, pepper and thyme and mix in half of the nut and kernel mix.

Arrange red cabbage, rice, beetroot, lamb’s lettuce and orange fillets in two bowls, drizzle with the dressing and sprinkle with the remaining nut and kernel mix.

Wash buckwheat and simmer in 325 ml stock for 20-25 minutes.

Peel and dice the carrots and add to the buckwheat for 10 minutes.

Peel the pumpkin and cut into 1.

5 cm cubes.

Peel the onion and cut into thin rings.

Heat 2 tablespoons of oil in a pan, fry the onion rings until translucent, add the pumpkin and fry for 5 minutes.

Deglaze with 50 ml of stock & cover and simmer for 12–15 minutes.

Clean the broccoli, cut into florets and cook for 5 minutes until al dente.

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

Chop roughly the cashew nuts, olives and capers.

Mix the lemon juice with salt, pepper, 5–6 tablespoons stock, miso paste, chili powder, honey and ½ tablespoons oil.

Place the broccoli and pumpkin on the buckwheat, drizzle with the dressing and sprinkle with the herbs and cashew mix.