For 6 servings: 1/2 kg beets (4 medium pieces), chopped 1 onion, chopped 1 carrot, sliced 1 potato, chopped 1 parsnip, sliced (optional) 1 bay leaf salt and pepper, to taste grated horseradish, to taste olive oil, to taste Put the beets in a soup pot  and add 1.5 l water. Cover and simmer for approx. 10 minutes.
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For 4 servings: 1 kg Brussels sprouts, finely chopped 2 onions, finely chopped 2 tablespoons tomato paste 1 bunch of dill, finely chopped 1 teaspoon paprika powder 2 tablespoons oil salt and pepper, to taste Stir fry the onions, in oil, for 2-3 minutes. Add the cabbage and very little water. Cover and simmer, stirring frequently. Add more
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1 1/2 cup flour  3 large ripe bananas 1/2 cup raw sugar 1/2 cup sunflower oil 1 1/2 teaspoon baking powder a pinch of salt 1 teaspoon vanilla essence 1/2 teaspoon cinnamon powder 1/2 cup sunflower seeds (optional) 1/2 cup raisins (optional) Blend the bananas with the sugar until smooth. Mix all ingredients. Grease a oven cake form with
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For 2-3 servings: 500 g Brussels sprouts, trimmed 350 g  tempeh (or tofu), cubed 2 onions, finely sliced 2 teaspoons dill (dried or fresh), finely chopped 2 tablespoons tomato paste salt and pepper, to taste 4 tablespoons olive oil Fry the tempeh (tofu) in 3 tablespoons of oil until golden brown. Heat 1 tablespoon of oil in a saucepan  and
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For 4-5 servings: 150 g red lentils 1 onion, chopped 5 carrots, sliced 3 cm ginger, chopped (or 1 1/2 teaspoon ginger powder) 1 tbsp. tomato paste 1  bay leaf salt and pepper, to taste patunjel, finely chopped lemon olive oil Wash the lentils thoroughly   and cook them  together with the onion, carrots, ginger and the bay leaf,
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300 g flour 6-7 tablespoons coconut flakes 150 g raw sugar 125 ml sunflower oil 375 ml coconut milk (if you use the canned coconut milk than dilute it with water, 1/2 coconut milk, 1/2 water) 1 teaspoon orange flower water (or vanilla essence) 2 teaspoons baking powder a pinch of salt oven form approx. 40/25 cm Mix
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For 6-8 servings: 1/2 kg sauerkraut, finely chopped 1 onion 2 carrots 1 parsnip 2 potatoes 1 celery or a little bit of celeriac a handful  frozen peas 1 can diced tomatoes  (400g) 1 bay leaf 10 peppercorns 1-2 tablespoons olive oil lovage (or parsley), finely chopped Cook the sauerkraut  together with the bay leaf and peppercorns  in 3
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200 g good quality pure chocolate, more than 72% cocoa 200 ml liquid vegetable whipped cream Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Mango mousse: 1 large mango
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200 g good quality pure chocolate, more than 72% cocoa 150 ml liquid vegetable whipped cream 1-2 tablespoons disaronno or cognac (to taste) 1 tablespoon coconut oil 1-2 tablespoons cocoa powder Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted,
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300 g flour 3 tablespoons cocoa powder 175 g raw sugar 125 ml sunflower oil 375 ml soy milk 100 g walnuts, crushed 15 g baking powder a pinch of salt oven form approx. 40/25 cm Mix all the ingredients except the walnuts, until the sugar is dissolved. Add the walnuts and mix. Grease the
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