Carrot soup with kale pesto
By Magalie De Preux
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November is the month to make some good warm dishes to go with the cold days. We like to fill up on good vitamins by making the most out of seasonal …
By Magalie De Preux
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Oriental Vegetable Quiche
By Florian Laudahn
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Did you know that it is incredibly easy to make vegan quiche, without any egg, milk or cream? This quiche boasts fine healthy ingredients and oriental spices. {“@context”:”http:\/\/schema.org\/”,”@type”:”Recipe”,”name”:”Oriental Vegetable Quiche”,”author”:{“@type”:”Person”,”name”:”Florian Laudahn”},”datePublished”:”2020-11-02 …
Spaghetti with pea pesto
By Sofie Jaeger
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Until the 17th century the pea was used as a dried vegetable. They were usually eaten as puree – but today we make a delicious pesto out of them! {“@context”:”http:\/\/schema.org\/”,”@type”:”Recipe”,”name”:”Spaghetti with …
Fine Poke Bowl
By Sofie Jaeger
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The Poke Bowls – fish dishes – originally come from Hawaii. We have a fine recipe with salmon, paprika, cucumber, carrots, mango and edamame for you.
Glass Noodle Salad With Tofu
By Fiona Lenz
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Fancy a glass noodle salad with tofu? Here you go – together with some facts about tofu: It contains between 12% and 19% protein, is therefore rich in protein and also contains B vitamins, iron, calcium, magnesium and phosphorus. The soy protein has a very high biological value and can almost compete with animal protein. Tofu contains about 124 kcal per 100 g.⠀
One-Pot Broccoli Pasta
By Farmy
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Broccoli is not only exceptionally healthy but also has an intense taste of its own, which can be perfectly combined with pasta.