Main Dishes

Ingredients

• 250 g spaghetti
• 7 cloves garlic
• 10 g parsley
• 120 g olive oil
• 1 tbsp gochugaru
• 0.5 lemon
• salt
• pepper

Steps

1. Boil the pasta in less water than you would normally use and don´t make it too salty, we want it starchy
2. Save the pasta water
3. Chop the garlic into thin slices and fry them in oliveoil
4. When the garlic starts to brown add gochugaru
5. Add some pasta water and mix until it emulsifies
6. Add the pasta and mix everything together
7. Add lemon juice and parsley

Ingredients

• 2 400g cans white beans
• 1 400g can kidney beans
• 3 onions
• 4 cloves garlic
• 4 tbsp paprika powder
• 1 splash apple cider vinegar
• 1 liter vegetable stock
• 3 tbsp tomato paste
• 2 tsp cumin
• to taste salt
• to taste pepper
• to taste gochugaru

Steps

1. Roast diced onions until soft
2. Add diced garlic
3. Add tomato paste
4. Add beans and roast for a minute
5. Add seasonings and roast for a minute
6. Add vinegar
7. Add soup
8. Let boil on low for 20 minutes

Ingredients

• 300 g pasta flour
• 2 g salt
• 130 g water
• 5 g nutritional yeast
• chili oil
• sesame oil
• soy sauce
• 1 head broccoli
• 1 head cabbage
• chili oil

Steps

1. Mix flour, salt, nnutritional yeast and water
2. Knead for 10 minutes
3. Let the dough rest for 5 minutes
4. Knead for 5 minutes
5. Let rest for 5 minutes
6. Split dough into 6 parts and form rectangles
7. Brush with oil and let rest in the fridge for 1 hour to 3 days
8. Bring water to a boil, add some salt
9. Bang the dough on the table while stretching it
10. Add it to the water and cook for 2 minutes
11. Take out the noodles
12. Add the vegetables and cook until done
13. Mix noodles and vegetables with oils and soy sauce

Ingredients

• 500 g black beans
• 1 onion
• 1 bell pepper
• 2-3 tsp cumin
• 2-3 tsp oregano
• 1 tsp garlic powder
• 2 tsp rice vinegar
• 2 tsp sugar
• salt
• pepper
• oliveoil
• water

Steps

1. Soak the beans the night before
2. Dice the onion and bellpepper
3. Roast in a pan with some oil until soft
4. Add the beans with enough fresh water to cover everything
5. Add all seasonings except for the salt
6. Boil it on low for two hours until the beans are soft
7. Salt to taste
8. Let it rest for 15 minutes before serving
9. Serve with brown rice and pickled onions

Ingredients

• 500 g Spaghetti
• 2 eggs
• 2 yolks
• 175 g parmesan
• 150 g pancetta
• salt
• pepper

Steps

1. Cook the spaghetti in salt water (not too much salt and not too much water, we want it starchy)
2. Save some of the cooking water
3. Add the pancetta to a pan and let it render on medium heat
4. Shred the parmesan and mix it with the eggs
5. Add the pasta to the pan and mix it with the rendered fat from the pancetta
6. Take the pan from the heat and add the egg-cheese-mixture
7. Add some of the pasta water and mix until a creamy sauce forms
8. Serve with pepper

Ingredients

• 300 g pasta flour
• 3 eggs
• water
• 0.5 tsp salt
• shredded hard cheese
• shredded sour cheese
• 1 large onion
• oil

Steps

1. Cut 1 large onion into slices
2. Add salt to the slices and set aside
3. Mix flour, eggs, salt
4. Add water until a it has a relatively soft consistency
5. Set aside
6. Take your salted onion slices and press out the water
7. Put them into a pan with oil on medium heat while stiring occasionally until browned
8. Take onions out of the pan and salt them lightly while still hot, leave the oil in the pan
9. Use a spaetzle grinder to portion your dough into boiling salt water
10. Add shredded cheese to the spätzle and mix it in
11. Pour the oil over the spaetzle and add the onions on top
12. Serve with freshly ground pepper

Ingredients

• 5 tbsp vegetable oil
• 2 large onions
• 1 400g can chickpeas
• 1 tbsp curry paste
• 1 tbsp tomato paste
• 500 g vegetable stock
• 1 400g can coconut milk
• 1 head broccoli
• 1 eggplant
• cilantro

Steps

1. Chop the broccoli and eggplant and roast in the oven at 200°C for 30 min
2. Meanwhile roughly chop the onions
3. Fry in vegetable oil until caramelized (about 10 minutes)
4. Add curry paste and fry for a bit
5. Add tomato paste and fry for a bit
6. Add vegetable stock and coconut milkk
7. Add chickpeas
8. Cook for a few minutes
9. Add roasted vegetables
10. Garnish with cilantro
11. Serve with rice and/or naan

Ingredients

• 500 g onions
• 500 g ground beef
• oil
• 1 tsp paprika powder
• 2 bellpeppers
• 1 400g can tomatoes
• 6 cloves garlic
• 2 stock cubes
• 0.25 tsp cumin
• 1 tsp chili powder
• 2 400g cans kidney beans
• 1 can corn
• pepper
• parsley

Steps

1. Dice onion and garlic and cook until soft
2. Add beef and roast until brown
3. Add paprika powder and roast for a few seconds
4. Add tomato paste and roast for a few seconds
5. Add tomatoes, diced bell peppers, stock cubes, and seasonin
6. Add corn and cook for 10 minutes
7. Add beans and cook for 10 minutes
8. Season to taste

Ingredients

• 500 g onions
• 250 g soy granulate
• oil
• 1 tsp paprika powder
• 2 bellpeppers
• 1 400g can tomatoes
• 6 cloves garlic
• 2 stock cubes
• 0.25 tsp cumin
• 1 tsp chili powder
• 2 400g cans kidney beans
• 1 can corn
• pepper
• parsley

Steps

1. Dice onion and garlic and cook until soft
2. Add beef and roast until brown
3. Add paprika powder and roast for a few seconds
4. Add tomato paste and roast for a few seconds
5. Add tomatoes, diced bell peppers, stock cubes, and seasonin
6. Add corn and cook for 10 minutes
7. Add beans and cook for 10 minutes
8. Season to taste

Ingredients

• 500 g flour
• 100 g butter
• 200 g water
• 1 tsp salt
• 2 eggs
• oliveoil
• 4 large onion
• 2 cloves garlic
• 1 pinch cumin
• 1 pinch cinnamon
• 1 tsp paprika powder
• 300 g ground beef
• 4 tbsp diced onions
• 1 tsp oregano
• 0.5 tsp chili flakes
• 1 pinch sugar
• 2 hard boiled eggs

Steps

1. Sieve the flour and mix in the butter with your fingers
2. Add eggs and mix them in
3. Add salt to the water and add it
4. Knead it all together
5. Let it rest for 30 minutes
6. Knead it again
7. Roll it out to about 3mm
8. Cut out circles with about 11cm diameter
9. Add olive oil to a pan and heat it on medium
10. Add onion and garlic and cook until soft
11. Add cumin, cinnamon and paprika powder
12. Add beef and fry until browned
13. Add olives, oregano, chili flakes, sugar and eggs
14. Add salt to taste
15. Let it cool
16. Fill your dough discs with about 1 tablespoon of the filling
17. Crimp the edges
18. Brush with beaten eggs
19. Bake for 20 minutes at 180°C

Ingredients

• 120 g chickpea flour
• 1 pinch cumin
• 2 tbsp fresh parsley
• 1 onion
• 3 cloves garlic
• 0.5 tsp baking powder
• 1 tbsp salt
• 150 g water
• 1 tbsp olive oil
• 1 tbsp lemon juice

Steps

1. Dice onions and garlic
2. Mix chickpea flour, baking powder, parsley, cumin and salt in a bowl
3. Heat water and slowly add it to the mixture
4. Add oil and lemon juice and let it sit in the fridge for 15 minutes
5. Form fallafel and deepfry

Ingredients

• 1 kg Gulasch meat
• 1 l beef stock
• 750 g diced onions
• 20 g clarified butter
• 2 tbsp tomato paste
• 2 tbsp paprika powder
• salt
• pepper
• 2 bayleafs
• 1 tsp cumin
• 2 cloves garlic
• chili powder

Steps

1. Season the meat with salt and pepper and sear on high heat and then set aside
2. Dice onions and garlic and cook until soft
3. Add tomato paste and roast for a few seconds
4. Add paprika powder and roast for a few seconds
5. Add the beef stock
6. Cook for 30 minutes
7. Add seasonings to taste
8. Add the meat and cook for 2 hours on low heat

Ingredients

• 1 large onion
• 2 cloves garlic
• 1 large carrot
• 500 g ground meat
• 750 g crushed tomatoes
• 1 tsp basil
• 1 tsp oregano
• salt
• pepper
• 1 tsp MSG
• 1 tsp lemon juice
• 100 g butter
• 80 g flour
• 1 l milk
• salt
• pepper
• nutmeg
• shredded mozarella
• shredded parmesan
• 1 package Lasagna sheets

Steps

1. Heat a pan on high and add some oil
2. Add salt and pepper to the meat and brown it
3. Remove the meat from the pan
4. Add the onions and cook until soft
5. Add garlic and ground carrot cook for a bit
6. Add the crushed tomatoes
7. And let it cook for 20 minutes
8. Add the seasonings and lemon juice
9. Set aside
10. Melt butter in a pan
11. When most of the water has evaporated add flour and stir it in
12. Cook for a minute
13. Add milkk slowly
14. Season with salt, pepper and nutmeg
15. Shred parmesan and mozarella
16. Add some of the shredded cheese
17. Build your lasagna (béchamel,cheese,lasagna sheet,ragù,…)
18. End with lasagna sheet, bechamele, cheese
19. Bake at 200°C with a lid for 20 minutes
20. Bake for 20 minutes without a lid
21. Let rest for 10 minutes before serving

Ingredients

• 300 g pasta
• 2 lemons
• olive oil
• salt
• 1 tsp dijon mustard
• 2 shallots
• 4 cloves garlic
• 1 tsp gochugaru
• 300 g asparagus
• 60 g roasted walnuts
• 3 tbsp nutritional yeast
• 20 g fresh herbs (basil,parsley,...
• 1 can white beans
• olives

Steps

1. Boil the pasta, keep some of the pasta water (about 120g)
2. Chop asparagus into 3cm pieces and fry until soft in a pan with olive oil
3. Add diced onion and garlic and fry until soft
4. Add white beans and olives or not, you do you
5. Roast walnuts in the oven at 200°C for 6 minutes
6. Zest the lemon and press out the lemon juice
7. Mix lemon juice with 60g olive oil, Dijon mustard and 1 teaspoon of salt
8. Crush the roasted walnuts and mix them with nnutritional yeast
9. Add gochugaru to the pan and fry for 30 seconds
10. Add pasta and lemon juice mixture
11. Add nut mixture
12. Add some of the pasta water (about 120g) and stir it in on medium heat
13. Add herbs and olives
14. Season to taste with salt and pepper

Ingredients

• 200 g lentils
• 2 tbsp curry paste
• 500 g vegetable stock
• 1 tbsp tomato paste
• 1 400g can coconut milk
• 1/2 lemon lemonjuice
• cilantro

Steps

1. Roast curry paste in oil
2. Add vegetable stock
3. Add lentils and tomato paste
4. Boil for 20 to 25 minutes
5. Add coconut milkk or vegan cream
6. Cook for 5 to 10 minutes
7. Add lemon juice and cilantro

Ingredients

• 200 g lentils
• 1 onion
• 1 bell pepper
• 1 can corn
• 1 tbsp taco seasoning
• 1 package vegan sour cream
• 1 lime
• tacco shells or tortillas
• cilantro

Steps

1. Wash lentils and cook until soft
2. Dice onion and bell pepper and roast in oil until soft
3. Add corn and lentils
4. Add taco seasoning
5. Mix vegan sour cream with the juice of the lime
6. Fill tacco shells or tortillas or whatever with lenitls and serve with sour cream and cilantro

Ingredients

• 400 g green asparagus
• 1 shallot
• 1 lemon
• 1 clove garlic
• 10 g cilantro
• 150 g cream
• 80 g parmesan
• 25 g panko
• 2 g gochugaru
• 1 stock cube
• 500 g pasta

Steps

1. Coat the asparagus with oil, season with salt, and roast at 200 °C until soft.
2. Start boiling the pasta.
3. Grate the parmesan and chop the cilantro.
4. Roast the panko in some butter or oil until it starts to brown, then add half of the cilantro.
5. Take it off the heat and let it cool slightly before adding half of the cheese.
6. Chop the shallot and roast it in some oil until soft.
7. Add the garlic and roast briefly.
8. Add the cream, the remaining cilantro, the remaining cheese, the stock cube, and the gochugaru.
9. Add lemon zest and lemon juice to taste.
10. Season with salt to taste.
11. Add the cooked pasta and the asparagus.
12. Mix in the panko mixture or serve it on the side.

Ingredients

• 220 g flour
• 1 tsp salt
• 120 g butter
• 1 egg
• 250 g cream
• 4 eggs
• onion
• leek
• hard cheese

Steps

1. Mix flour salt butter and egg with 2-3 tablespoons water to a dough
2. Wrap with cling film and put into the fridge for at least 15 minutes
3. Mix eggs with cream
4. Caramelize onions and leaks
5. Cut dough into circles
6. Put into oiled muffin form
7. Put in caramelized onions and leeks
8. Fill with egg mixture
9. Top with cheese
10. Bake in preheated oven at 180°C for 25 minutes
11. Let rest for 15 minutes

Ingredients

• 2 bellpeppers
• 2 onions
• 2 cloves garlic
• 500 g mushrooms
• 200 g vegetable soup
• 200 g vegan cream
• 1 tbsp oil
• salt
• pepper
• 1 tbsp tomatopaste
• paprika powder
• lemon juice
• parsley

Steps

1. Wash the mushrooms, cut them into small slices and salt them
2. Add them to a pan on medium heat and let the water evaporate
3. Take the mushrooms out of the pan and put them aside
4. Dice onions, garlic and bell peppers
5. Add onions and garlic to a pan and roast until soft
6. Add paprika and mushrooms
7. Add tomatopaste
8. Add soup
9. Cover with a lid and let it cook for 15 minutes
10. Add cream, lemon juice and seasonings
11. Serve with spaetzle

Ingredients

• 500 g pasta
• 400 g various vegetables (brokkoli, peas, carrots
• 200 g cream
• 2 eggs
• 100 g shredded hard cheese
• salt
• pepper
• herbs

Steps

1. Cook the noodles
2. Steam the vegetables
3. Mix all of the ingredients together
4. Add cheese on top
5. Bake for 25 minutes at 200°C

Ingredients

• 500 g pasta
• 300 g mushrooms
• 200 g vegan cream
• 1 tbsp creme vega
• 4 tbsp nutritional yeast
• 1 tbsp dark soy sauce

Steps

1. Boil pasta
2. Wash mushrooms and cut them into small slices
3. Add to a pan with salt and let the water evaporate
4. Add cream and sour cream
5. Add nnutritional yeast and soy sauce

Ingredients

• 1 400g can white beans
• 1 bunch fresh green beans
• 1 onion
• 1 bell pepper
• 3 cloves garlic
• 500 g water/soup
• 200 g paella rice
• 1 lemon
• 1.25 g saffron
• salt
• pepper
• oil

Steps

1. Toast safron in a dry pan
2. Add safron to the water and microwave it until lukewarm
3. Heat oil in a pan
4. Add beans and season them with salt and pepper
5. Add roughly chopped beans and bell pepper
6. Add tomatopaste and roast for a bit
7. Add water with saffron
8. Add rice and stir it in
9. Let it boil on low heat until the rice has absorbed all the liquid
10. And a crust has formed at the bottm. DONT STIRR IT ANYMORE
11. Let it rest for 15 minutes before serving

Ingredients

• 500 g flour
• 350 g water
• 1 tbsp salt
• 7 g yeast

Steps

1. Combine all ingredients and knead thoroughly
2. Split into 250g pieces and put them into oiled containers with a lid
3. Let them cold ferment in the fridge for 1-5 days
4. Stretch pizza dough
5. Top with desired toppings
6. Bake on the highest setting of your oven after preheating

Ingredients

• 25 g semolina flour
• 400 g milk
• 100 g water
• 50 g butter
• 15-20 g salt

Steps

1. Add butter, milkk and salt into a pan and heat until boiling
2. Add semolina flour until it is a thick mush
3. Stir until it stops setting at the bottom
4. Let it roast for a minute

Ingredients

• 1 large chicken
• 1 lemon
• olive oil
• paprika powder
• white wine
• water
• oliveoil
• 225 g chorizo
• 1 onion
• 3 cloves garlic
• thyme
• 2 400g cans white beans
• 200 g sundried tomatoes
• salt
• pepper

Steps

1. Dice the chorizo and let it render in a pan with some oil on medium heat
2. Dice the onion and garlic and add them to the pan
3. Add thyme
4. Add the beans and cook until warmed through
5. Add sundried tomatoes
6. Season to taste and set aside
7. Stuff the chicken with the filling and plug with a lemon
8. Season the chicken with paprika powder, salt and pepper
9. Rub with oil
10. Put it into an oven-safe dish with some wine and water
11. Roast at 200°C with a lid for 50 minutes
12. Roast without the lid until the internal temperature reaches 80°C
13. Remove the stuffing and add it to the rest in the pan
14. Let the chicken rest for 15 minutes

Ingredients

• 1 onion
• 1 clove garlic
• 70 g olive oil
• salt
• pepper
• 2 spring onions
• 20 g dill
• 250 g risotto rice
• 150 g white wine
• 1 l vegetable stocl
• 1000 g spinach
• 2 lemons

Steps

1. Dice onions and garlic and roast in a pan with 2 tablespoons of olive oil
2. Season with salt and pepper
3. Add the white part of the spring onions and the stemps of the dill
4. Add rice and roast for 2 minutes while stiring
5. Add wine
6. Add vegetable stock in small portions until the rice is cooked
7. Add spinach and cook for 3 minutes
8. Add lemon juice and take off of the heat
9. Add chopped spring onions
10. Add zest of the lemon and olive oil

Ingredients

• 300 g pasta flour
• 30 g frozen cream spinach
• 3 eggs
• water
• 0.5 tsp salt
• cheese
• 1 onion
• 250 g cream
• herb salt

Steps

1. Mix flour, spinach, eggs and salt to a dough
2. Add water until it has a relatively soft consistency
3. Use a spaetzle grinder to portion your dough into boiling salt water
4. For the sauce, dice the onion and the ham and roast in oil until the onion is soft
5. Add cream and seasoning
6. Mix your shredded cheese into the spaetzle, and add the sauce

Ingredients

• 450 g vegetable stock
• 1 onion
• 1 zuccini
• 1 king oyster mushroom
• 0.5 jalapeno pepper
• 2 cloves garlic
• 2 tbsp sessame oil
• 2 tsp gochugaru
• 400 g silken tofu
• salt
• 2 spring onions

Steps

1. Dice onions, zucchini, mushroom, garlic and jalapeno
2. Roast onion in sesame oil
3. Add zucchini, garlic and jalapeno
4. Add gochugaru
5. Add vegetable stock
6. Let it boil on low until the vegetables are soft
7. Add silken tofu and break it into smaller pieces
8. Season to taste with salt
9. Garnish with spring onions
10. Serve with rice

Ingredients

• 300 g firm tofu
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 2 tsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 80 g rice vinegar
• 120 g water
• 80 g maple sirup
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• 1 head broccoli

Steps

1. Press the tofu and cut it into cubes
2. Add cornstarch and vegetable oil and soy sauce to the tofu
3. Bake the tofu until golden brown (15-20 minutes at 200°C)
4. In the meantime mix all liquid ingredients
5. Dice the garlic and put it into a pan with oil
6. Roast for 30 seconds
7. Add gochugaru and roast for 30 seconds
8. Add tomato paste and roast for 30 seconds
9. Add liquids an bring to a boil
10. Mix cornstarch and 2 tablespoons of water
11. Add the cornstarch slurry to the pan while stiring constantly
12. When it has thickened add the tofu
13. Cut the broccoli into florets and roast them in a pan with oil and salt
14. Serve the tofu and broccoli over rice with sesame seeds

Ingredients

• 2 tbsp spring onions
• 4 tbsp tahini
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp chili oil
• 1 tsp MSG
• 300 g ramen noodles
• 100 g enoki mushrooms
• 300 g silken tofu
• 1 head broccoli

Steps

1. Add Spring onions, tahini, rice vinegar, soy sauce, sesame oil, chili oil and MSG to a blender
2. Mix until smooth, add water if needed
3. Chop broccoli and enoki mushrooms
4. Boil ramen noodles
5. Add broccoli and mushrooms and boil until soft
6. Mix tare with vegetable stock
7. Add noodles and vegetables
8. Garnish with spring onions and chili oil

Ingredients

• 250 g Knödel-bread
• 150 g bacon
• 20 g butter
• 1 onion
• parsley
• 4 tbsp milk
• 2 eggs
• salt
• pepper
• nutmeg

Steps

1. Roast bacon and onions in butter
2. Add the bread
3. Put it into a bowl
4. Add the rest of the ingredients
5. Let it sit for 30 minutes
6. Form dumplings
7. Cook in stock on low for 30 minutes

Ingredients

• 250 g Tofu
• 2 tsp nutritional yeast
• 1 tsp MSG
• 1 tsp garlic powder
• 0.5 tsp onion powder
• salt
• 1 tbsp lemon juice
• 250 g spinach

Steps

1. Add all ingredients except for spinach to a mixer
2. Mix and add water until it has a silky consistency
3. Add spinach and mix it in
4. Fill your pasta
5. Add pasta to a ovensave dish and cover with tomatoesauce
6. Bake for 15-20 minutes

Ingredients

• 1 tsp oil
• 1 onion
• 2 cloves garlic
• 1 large carrot
• 1 large potato
• 1.5 l water
• 4 tbsp nutritional yeast
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp oregano
• 2 stock cube
• 100 g soy curls
• 80 g farfalla pasta

Steps

1. Soak soy curls in hot vegetable soup
2. Dice onion, garlic, carrot and potato
3. Fry onions and garlic in oil until soft
4. Add carrot and potato and fry for a bit
5. Add water and bring to a boil
6. Add nnutritional yeast, garlic powder, onion powder, oregano and stock cubes
7. Add soy curls and pasta
8. Boil on low until pasta is cooked through