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.

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

Cut the broccoli into small florets.

Cut the tofu into cubes.

Halve the avocado, remove the stone, remove the pulp from the skin, cut into wedges and drizzle with 2 tablespoons of lemon juice.

Cook the broccoli in salted water for about 4 minutes until al dente.

Fry the tofu cubes with ½ tbsp oil until golden.

Peel and press the garlic.

Puree the tahini, 1 ½ tbsp oil, 1 tbsp lemon juice, soy sauce and sugar, season with salt and pepper.

Arrange broccoli, rice, tofu and half an avocado each in two bowls.

Scatter sesame seeds, cress and goji berries on top and drizzle with a little sauce.

Put the quinoa in a colander, rinse and cook according to the instructions on the packet.

Peel and dicefinely the garlic.

Dissolve the vegetable stock in 3 tablespoons of warm water.

Puree half of the chickpeas with garlic, lemon juice, oil, vegetable stock, tahini and cumin, season with salt and pepper.

Wash the peppers, cut in half, core and cut into fine strips.

Wash the cherry tomatoes and cut in half.

Wash the cucumber and partially peel it to form strips.

Cut the cucumber into thin slices.

Toast the sesame seeds in a non-stick frying pan.

Arrange the peppers, cherry tomatoes, cucumber, olives and the remaining chickpeas in two bowls.

Garnish with hummus, toasted sesame seeds, lemon wedges and parsley; Serve with the rest of the hummus.

Prepare the polenta according to the instructions on the packet.

Clean and wash the cauliflower and cut into florets.

Wash tomatoes and cut in half.

Peel the onions and cut into wedges.

Peel and chop the garlic.

Wash the eggplant and chop it roughly.

Mix the vegetables on a baking sheet, drizzle with 4 tablespoons of olive oil, season well with salt and ½ teaspoon of chili and bake at 180 ° C for 25–30 minutes.

Mix the yogurt, tahini & half of the lemon juice, season with salt & pepper.

Clean and wash the spring onions and cut into rings.

Cut the polenta into long strips and fry until golden in a pan.

Rinse, drain and fry the lentils in 1 tablespoon of olive oil.

Mix with the vegetables and the rest of the lemon juice.

Arrange in bowls, sprinkle with spring onions.

Serve with French fries and yoghurt dip.

Bring the coconut milk, broth and ½ teaspoon salt to the boil, add the rice, bring to the boil and cover and let soak over a low flame for 10–12 minutes.

Rinse and drain the corn and kidney beans.

Dice the mango, cut the avocado into wedges, drizzle with lemon juice and sprinkle with pepper.

Peel the bananas and cut into thick slices.

Caramelize the sugar in a pan, add 10 g butter, then fry the bananas in the caramel for 1–2 minutes while turning.

Peel garlic and chop finely.

Chop the parsley and stir into the yogurt with half of the garlic, season with salt.

Heat 10 g butter in a pan and sauté the rest of the garlic.

Add rice, beans and corn to the pan, fry while turning and season with salt and pepper.

Arrange the avocado, mango, bananas, yoghurt and parsley leaves on top.

Peel, wash and dice the potatoes and cook for about 15 minutes.

Preheat the oven to 180 ° C fan oven.

Clean the broccoli, cut into florets and wash.

Mix the florets with oil, salt, pepper and paprika.

Spread on a baking sheet and bake in the oven for about 10 minutes.

Cook the eggs until they are waxy for about 7 minutes.

Peel and dice the onion and sauté in hot butter.

Pour in 300 ml of water and cream, bring to the boil.

Stir in the vegetable stock and frozen herbs.

Thicken the sauce with roux, season with salt and pepper.

Rinse eggs, peel and cut in half.

Drain the potatoes.

Serve both with broccoli and the sauce.

Peel and chop roughlythe garlic.

Wash the chili, cut in half, core and chopfinely.

Pureefinely the chili, garlic, sugar, lime juice, fish sauce and oil.

Wash sweet potatoes and peppers, peel and finely dice if necessary.

Peel the mango, cut the pulp from the stone in slices.

Clean and wash the pointed cabbage, cut in half and cut into strips.

Rinse and drain kidney beans.

Put the quinoa in a colander, rinse and drain.

Cook the quinoa according to the instructions on the packet.

Heat 2 tablespoons of oil in a pan, fry the sweet potatoes for 6–8 minutes, turning and season with salt and pepper.

Blanch the pointed cabbage in boiling salted water.

Fluff the quinoa with a fork.

Arrange all prepared ingredients with coconut chips in bowls.