For a cake with a diameter of 26 cm ( 12 to 14 servings) springform (26 cm) Crust: 2 cups walnuts 200 g dates 50 g raisins 50 g dried cranberries Put all the ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. Line the springform cake with baking parchment. Place the mixture in the springform and press until you form the crust. Refrigerate. Cream: 600 g raw cashew nuts vanilla from 1 stick 5 tablespoons maple syrup 5 tablespoons melted coconut butter 1 cup vegetable milk (preferably almonds or hazelnuts) Soak the cashew nuts  in water for 2-3 hours/overnight. Let it drain. Put all the ingredients, except the
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For 10 rolls: 250 g sushi rice 10 nori seaweed sheets 10-12 tablespoons rice vinegar 1/2 tablespoon raw sugar 1/2 teaspoon salt For the filling: 1 avocado, sliced ​​ 1 green pepper, sliced, ​grilled pickled gherkins saute carrot (cut into strips if too thick) cucumber, cut into strips sesame seeds etc. bamboo sushi mat Cook the rice according to the directions on package. In a small bowl, mix the rice vinegar, sugar and the salt. Add the cooked rice and mix gently. Allow to cool a little bit. Place one nori sheet  on the bamboo sushi mat (with the rough side up). Wet your hands to prevent sticking. Have a small bowl of water next to you. Using your hands (or a wet spoon), spread
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For 2 servings: 200 ml vegetable milk (soy, almond, hazelnut, etc.). 6 tablespoons chia seeds 1/2 tablespoon raw sugar/maple syrup (optional) 50 g blueberries Mix all ingredients, be careful not to crush the fruit. Allow to rest for approx. an hour until the chia seeds increase in volume. You can also use other kind of  berries or strawberries. Pentru 2 porții: 200 ml lapte vegetal (de soia, migdale, alune etc.) 6 linguri semințe de chia 1/2 lingură zahăr brut/sirop de arțar (opțional) 50 g afine Se amestecă toate ingredientele având grijă să nu strivim fructele. Se lasă sa stea aprox.  o oră până când semințele de chia își măresc volumul. Se pot
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For 4-5 servings: 1.5 kg pumpkin1 onion1 carrot1 leek (white part)1 potato1 bay leaf 150 ml coconut milkolive oil (optional)salt and pepperClean all vegetables, peel, wash and cut them into medium size pieces. Cook them in a soup pan in enough water to cover them.When vegetables are cooked (15-20 minutes) blend/process them with a blender/food processor. Add the coconut milk and continue cooking for another 2-3 minutes. Add salt and pepper to taste.Garnish with a little olive oil.Variation: The soup can be served with croutons. Pentru 4-5 porții: 1,5 kg dovleac 1 ceapă 1 morcov 1 praz (partea albă) 1 cartof 1 frunză de dafin 150 ml lapte de cocos ulei de măsline (opțional) sare, piper
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For a medium sized cake, 8-10 servings: Crust: 2 cups walnuts 1/2 cup raisins 1/2 cup of dates 1 tsp vanilla essence Put all the ingredients in the food processor. Process until ground fine. Mixture should hold together when pressed. Place the mixture on a round cake plateau and press until you form the crust. Refrigerate. Layer 2: 100 g strawberry jam Spread evenly over the crust. Refrigerate. Layer 3: cashew cream 2 cups raw cashew nuts 3 tablespoons melted coconut butter 2-3 tablespoons raw sugar / maple syrup 1-2 tsp vanilla essence Soak the cashew nuts in water for 2-3 hours. Let it drain. Put all the ingredients in the food processor and process until a
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For 3-4 servings: 200 g red lentils 1 onion, finely chopped 2 carrots, sliced 1 potato, cubed 1 clove of garlic, finely chopped 2 bay leaves dried chilli flakes / chilli ½ teaspoon paprika powder 2 tablespoons tomato paste 1 tablespoon olive oil salt and pepper Wash the lentils thoroughly. Place the lentils in a soup-pan with 1 ½ liters water, the bay leaves and the onion. Simmer for 5 minutes then add the ​​carrots and the potatoes. When the lentils and vegetables are cooked add the paprika powder, chilli flakes to taste, the garlic and the tomato paste. Cook for another  2-3 minutes than add salt and pepper to taste. Garnish with a little bit of olive oil. Pentru 4 porții:
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