Wash the lentils and cook covered for about 25 minutes over a low heat.

Peel the lower third of the asparagus, cut off the woody ends, halve the stalks lengthways then place in boiling salted water for 4–5 minutes.

Clean, peel, halve and cut the kohlrabi into narrow wedges, cut the leaves into small pieces and set aside.

Whisk together lemon juice, mustard, honey, oil and vegetable stock, season with salt & pepper.

Toast the sesame and sunflower seeds in a pan without fat.

Bring 1 liter of water with salt and vinegar to the boil.

Poach eggs one at a time.

Sprinkle with sesame seeds, sunflower seeds and parmesan and drizzle with the dressing.

Peel the garlic and press finely.

Wash the cucumber and grate it finely, then wrap it in a kitchen towel and squeeze it out.

Mix the quark with the grated cucumber and season with salt & pepper.

Stir the garlic, lemon juice and 1 tbsp olive oil into the quark.

Clean and quarter the mushrooms.

Heat 2 tablespoons of olive oil in a pan and fry the mushrooms.

Put 3 tablespoons of water in a saucepan, add the rice and heat for about 4 minutes, stirring occasionally.

Season the mushrooms with salt, pepper and chili then remove.

Cut the cress from the bed and wash it.

Arrange rice, mushrooms and tsatziki in bowls.

Serve sprinkled with cress.

Rinse buckwheat with water, cook with twice the amount of salted water for about 20 minutes until firm to the bite then allow to cool.

Clean and wash the red cabbage and slice into fine strips, season with salt, pepper and balsamic vinegar, knead and let steep.

Clean the broccoli, cut into florets and cook covered with the soybeans in salted water over medium heat for about 10–12 minutes until firm to the bite, then season with salt, pepper and coriander.

Mix the apricot fruit spread, soy sauce, lemon juice, sambaloelek, sesame oil and 5 tablespoons of water to a sauce.

Heat rapeseed oil in a large pan and fry 2 fried eggs in it.

Arrange the ingredients in 2 bowls, drizzle with the sauce and serve with the fried egg.

Wash the lentils under running water and place in a large saucepan.

Peel and chop finelythe onions, sauté in a pan with coconut oil until translucent.

Peel the garlic and press it through a press.

Add the ginger, garlic and spices and cook for a few minutes.

Stew the ginger and garlic with the lentils in a large saucepan, add the stock and coconut milk, bring to the boil and skim off any solids that rise up.

Reduce heat & simmer gently for 20-25 minutes until everything is creamy.

Peel and dice sweet potatoes and cook for another 10 minutes.

Soak the coconut flakes in hot water for 5 minutes, when the water is soaked, mix in the remaining ingredients and season with salt.

Serve the lentil ragout with a ladle of rice and a dollop of coconut salsa.

Cut broccoli into small florets, peel the stalk and cut into thin slices.

Peel the cucumber, wash the tomatoes and dice both finely.

Wash and chop the parsley.

Cut 2 thin wedges from the lemon, squeeze out 2 tablespoons of lemon juice.

Puree the yoghurt, tahini and chickpeas finely, season with salt and chili flakes.

Chop roughly the cashew nuts and roast them in a pan without fat until light brown.

Heat 1 tablespoon of oil in a pan, fry the broccoli and broccoli stalk over a medium heat for 3–4 minutes until al dente, season with salt, pepper and lemon juice.

Mix the cucumber, tomatoes and parsley, season with salt and chili flakes.

Divide the broccoli and cucumber-tomato mixture into two bowls.

Drizzle with chickpea yogurt and 1 tablespoon of oil.

Sprinkle with cashew nuts and chili flakes and serve with lemon wedges.

Mix the curry powder, 1 pinch of salt and 2 tablespoons of oil in a bowl.

Mix ¼ of the chickpeas with the oil and place on a baking tray lined with baking paper.

Wash and dice the eggplant, mix in the bowl with the remaining curry oil and season with salt, then place on the baking tray.

Wash the peppers, cut into 2 cm wide rings, place on the baking tray next to the eggplants and chickpeas.

Roast in the oven at 180 ° C for 15–20 minutes.

Squeeze out 2 tablespoons of lemon juice, cut the remaining lemon into wedges.

Put the rest of the chickpeas, 2 tablespoons of oil, yogurt, tahini, salt, pepper, lemon juice and cumin in a tall container.

Puree everything finely, season to taste and fill into two bowls.

Wash and chop finely the parsley.

Take the vegetables and chickpeas out of the oven, spread on the chickpea cream.

Spread the feta on the vegetables, sprinkle with parsley and a pinch of chili flakes and serve with lemon wedges.

Cook rice according to package instructions.

Wash the spring onions and cut into fine rings.

Wash and dice tomatoes.

Sort out the rocket, wash and drain.

Cook the eggs in boiling water for 6–7 minutes until they are waxy.

Drain the rice and drain very well.

Heat 2 tablespoons of oil in a pan and fry two thirds of the spring onions in it.

Add tomato paste to the pan, stir and fry briefly.

Add rice and two thirds of the diced tomatoes to the pan and fry for 3 minutes.

Season with salt and pepper, crumble the feta.

Peel and halve the eggs.

Divide the tomato rice between two bowls and top with the rocket, feta, the remaining diced tomatoes and the spring onions.

Drizzle the rocket with ½ tbsp oil on each.

Peel onion and chop finely.

Heat 2 tablespoons of olive oil.

Steam the bulgur and the onion cubes until translucent.

Deglaze with the stock and cook according to the instructions on the packet.

Transfer the bulgur and let it cool.

Cut the sugar peas lengthways into fine strips and blanch in boiling salted water for 30 seconds.

Defrostbriefly the peas in hot water.

Wash and chop finelythe mint.

Halve 1 romaine lettuce heart and cut into fine strips.

Mix together lemon juice, 4 tablespoons of olive oil, a little salt, 5 tablespoons of water, pepper, sugar, yogurt and ¼ teaspoon of chili flakes.

Mix half of the yogurt sauce with the mint, lettuce strips and bulgur, season if necessary.

Distribute the Bulgarian mixture in bowls.

Cut the second lettuce heart lengthways into 4–6 wedges and arrange on top of the bulgur with the snow peas and peas.

Cut half of the sheep’s cheese into sticks.

Crumble the rest of the sheep’s cheese and sprinkle with ¼ teaspoon of chili flakes.

Serve drizzled with 2 tablespoons of olive oil.

Cut the tofu into 1 cm cubes.

Peel and dicefinely the garlic and ginger.

Wash the chili, cut in half, core and finely chop.

Choproughly the peanuts.

Heat the oil in a pan and fry the tofu in it for about 3 minutes.

Briefly fry the garlic, ginger and chili, sprinkle with sugar, caramelize slightly and deglaze with soy sauce.

Pour boiling water over glass noodles, stir in 1 teaspoon of salt, leave to swell for approx.

5 minutes, then drain and mix with tofu and lime juice.

Peel, wash and finely grate the carrot.

Wash the spring onions and cut into rings.

Peel the mango and cut into fine strips.

Wash the coriander and pluck the leaves off.

Mix the carrot, spring onions, mango and coriander into the pasta.

Wash lentils and cook according to package instructions.

Peel and dicefinely shallot and garlic.

Clean, wash and halve the Brussels sprouts.

Peel the carrots and cut into pieces.

Wash the tomatoes.

Cut the halloumi into thin slices, pat dry and brush with 1 tablespoon of oil.

Spread the halloumi and tomatoes on a baking tray lined with baking paper.

Bake in the oven for 10–12 minutes at 175 ° C.

Heat 2 tablespoons of oil in a large pan and fry the Brussels sprouts in it.

Put the shallot and garlic in the pan and cook until translucent.

Deglaze with 200 ml water, season with salt, pepper, curry & nutmeg.

Put the carrots in the pan and cook covered for about 6 minutes.

Drain the lentils and add to the pan.

Cut the cress from the bed, puree with yoghurt, season with salt, pepper and lemon juice.