Wash the red cabbage and cut into fine strips, place in a bowl, season with salt and knead vigorously for 3 minutes.

Wash the cucumber, tomato and zucchini.

Halve the cucumber lengthways and cut into fine slices.

Dice the tomato and twist the zucchini into noodles with a spiral cutter.

Wash the romaine and cut into strips.

Squeeze the lemon and stir the juice together with 2 tablespoons of oil, mustard, honey, salt and pepper to make a dressing.

Chop finelythe baru nuts and add about half to the dressing.

Wash the parsley, shake dry and add to the dressing.

Fry the zucchini in a pan with the remaining oil for about 5 minutes over a medium heat, season with salt and pepper.

Arrange the salad and vegetables in bowls, sprinkle with the remaining baru nuts and drizzle with the dressing.

Peel and dice the turnip, bring to the boil with the spelled, cook both for 40 minutes over medium heat.

Clean, wash and cut the kale, red cabbage and leek into fine strips.

Clean and wash the lamb’s lettuce.

Wash, core and quarter the pear and cut across into slices.

Roast the walnuts in a pan without fat and chop them roughly.

Mix the oil, mustard, honey and vinegar well and season with salt.

Peel the garlic.

Wash the chives and shake dry.

Chop finelythe garlic and chives, stir into the yoghurt, season with salt.

Arrange everything in bowls, sprinkle with pear cubes and walnuts and drizzle the dressing, serve with the yoghurt dip.

Cover the chickpeas with water and soak for 12 hours.

Peel and chop roughly half the onion.

Wash the coriander, chili& parsley.

Puree everything together with cumin and chickpea flour.

Shape the mixture into 12–16 balls and fry until golden with 1 tablespoon of olive oil.

Cook the spaghetti in salted water.

Peel the sweet potatoes and cut into fine strips with a peeler, sauté with 1 tablespoon of olive oil for 3 minutes over medium heat and add the spaghetti.

Wash the radishes, spring onions and mint and cut into small pieces.

Mix peeled, finely chopped garlic with lime juice& sesame oil, season with salt & pepper and arrange everything on the washed rocket.

Cook rice according to package instructions.

Wrap the tofu in kitchen paper and squeeze out the liquid, remove the paper and dice the tofu into approx.

1.

5 cm pieces.

Wash the beans and cook in salted boiling water for about 10 minutes.

Heat the oil in a pan, add the tofu to the pan, fry over medium heat for about 6 minutes and then remove it from the pan.

Peel and chop finelythe garlic, then add to the pan and steam.

Wash and quarter the tomatoes and add to the pan.

Add maple syrup and soy sauce and simmer for about 3 minutes, season with sriracha and pepper.

Add tofu and simmer gently for a minute.

Divide the rice and beans on two bowls, add the tofu pan and sprinkle with black and white sesame seeds.

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.