For 4 servings: 1 pack silken tofu (350 g) juice of one large lemon 3 tablespoons raw sugar / 2 tablespoons maple syrup 2 tablespoons amaretto (or 2 teaspoons vanilla extract) Place all ingredients in blender and blend until smooth and the sugar has dissolved. For biscuits (optional): 150 g flour 5 tablespoons raw sugar 50
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For 2 servings: 250 ml coconut milk (1 tin) 2-3 tablespoons raw sugar / maple syrup (to taste) 1 tablespoon amaretto / 1 tsp. vanilla essence 50 g vegan chocolate, grated Blend the coconut milk with the sugar and amaretto/vanilla essence until the sugar dissolves.  Pour into a container and place it in the freezer. After approx. 1 hours take it
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150 g soybeans 3 bay leaves 3 tablespoons olive oil 1 teaspoon mustard juice of one large lemon 1 small onion, finely chopped salt, to taste Soak the soybeans overnight. Wash them and cook them with the bay leaves. Drain but keep a little bit of the moisture. Mash the cooked soybeans with a food processor (or mash crusher) until you
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For 4 servings: 2-3 eggplants, cubed 300 g cooked chickpeas 1 onion, chopped 3-4 cloves garlic, finely chopped 2 cm fresh ginger, grated / 2 tsp. ginger powder 7-8 tomatoes, finely chopped / 1 can diced tomatoes  (400g) 1 teaspoon cumin seeds 1/2 teaspoon turmeric 2 tsp. coriander powder chili / cayenne pepper, to taste salt,
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For 3-4 servings: 1.5 kg fresh spinach (well washed and chopped) / 900 g frozen spinach 1 large onion, finely chopped 3-4 cloves of garlic, finely sliced 1 tablespoon oil a slice of lemon salt and pepper, to taste Stir fry the onion in oil for 1-2 minutes. Add the spinach and very little water. Cover and simmer, stirring occasionally
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For 2-3 servings: 500 g peas (fresh or frozen) 250 g mushrooms, sliced 1 onion, chopped 1 bell pepper, cubed/sliced 5-6 tomatoes, finely chopped (2 tablespoons tomato puree) parsley / dill, finely cut 1-2 tablespoons oil salt and pepper, to taste Stir fry the onion in oil for 2-3 minutes. Add the mushrooms, cover and stir occasionally.
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For 4 servings: 1.5 kg new potatoes a garlic head, finely chopped 1 tablespoon rosemary (fresh or dried) 3 tablespoons olive oil salt and pepper Wash and boil the potatoes whole, unpeeled, for 10 minutes. Cut in half or quarters. Put the potatoes in an oven tray, add the garlic, rosemary, olive oil, salt and pepper to taste.
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For approx. 10 pieces: 500 g flour 3 teaspoons dry yeast 250 ml warm water 25 ml sunflower oil 50 g raw sugar 1/2 teaspoon salt 150 g sesame seeds Mix 2 tablespoons of sugar with the yeast in half of the amount of water. Allow to rest 10 minutes until the yeast begins to ferment. Mix all ingredients
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For 4 servings: 250 g raw sugar 600 ml water 200 ml lemon juice zest of a lemon, grated (optional) mint  for garnish (optional) Put the water and sugar in a saucepan and boil for 5-6 minutes (do not stir!!). Allow to cool. Add the lemon juice and lemon zest and mix well. Put the mixture into
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For 3-4 servings: 3 eggplants, cut it into approx. 1 cm (1⁄2-inch)-thick slices 1/2 cup flour 1/2 cup soy milk 1 cup bread crumbs salt and pepper, to taste  oil for frying Mix the flour with  salt and pepper. Dredge the eggplant slices through flour, shake off the excess, dip into soy milk and finally cover evenly with breadcrumbs.
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