For 2-3 servings: 1 cup red lentils, rinsed well 1 bay leaf 1 onion 1 carrot 1 bell pepper chili pepper, finely chopped, to taste (optional) 2-3 cloves garlic, mashed 2 teaspoons oregano 1 tablespoon seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 2 tablespoons tomato paste 1 bunch dill, finely chopped 2 tablespoons olive
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For 2-3 servings: 200 g beans (black) 2 large onions, finely chopped 3-4 carrots, sliced 1-2 green pepper, chopped 3-4 cloves of garlic, mashed 1-2 tablespoons olive oil 1 bay leaf 1 jalapeno / chili, chopped (or to taste) a pinch of cumin powder 1/4 teaspoon cocoa 1/4 teaspoon cinnamon 1 teaspoon oregano 1 can a
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For 4-6 servings: 1.5 kg potatoes, peeled and cut in half 1 kg sauerkraut, finely chopped 10-15  peppercorns 2 bay leaves 2-3 tablespoons olive oil Cook the potatoes, sauerkraut, bay leaves and peppercorns,  in water enough to cover. Cover and simmer on medium heat. When the vegetables are cooked drain the water ( kept it separately), remove the
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For approx.. 10 pieces: 1 cup red lentils 3 tablespoons chickpea flour 1 large carrot 1 large onion 1 bell pepper a handful (frozen) peas a handful olives, finely chopped  2-3 garlic cloves, mashed 2 tablespoons seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 1 tablespoon mint (fresh or dried) 2 bay leaves salt
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For 4 servings: 500 g pasta, cooked 400 g puy lentils (or brown/green) 2 carrots, finely chopped 1 onion, finely chopped 2-3 garlic cloves, mashed 700 ml tomato passata 2 bay leaves 2 teaspoons oregano 1/2 glas wine 3 tablespoons lemon juice 1 tablespoon olive oil salt and pepper, to taste fresh basil, finely cut (optional) Wash
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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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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 servings: 250 g green lentils 1 bell pepper, finely chopped 1 onion, finely chopped 4 cloves of garlic, finely chopped 2 bay leaves 1 teaspoon thyme 3-4 tablespoons tomato paste 1 tablespoon oil salt and pepper, to taste Wash the lentils well and cook them in water with the bay leaves.  Drain but  keep the water separate. Heat the
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For 4-6 servings: 1 kg potatoes 2-3 large onions, finely sliced 100 g smoked vegan bacon (or smoked tofu), finely cut 2 – 3 tablespoons olive oil salt and pepper, to taste Peel the potatoes and boil them whole. Drain the water and cut the cooked potatoes into slices. Heat the oil in a saucepan  and add the onions. Fry on medium
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For 4 servings: 1 kg sauerkraut, finely cut 100 g smoked vegan bacon (or smoked tofu), finely cut 2 bay leaves 10-15  peppercorns 5 allspice berries (juniper corns) 2-3 tablespoons olive oil Rinse the cabbage  with cold water to remove the excess of salt. Put the sauerkraut  in a saucepan, add the bay leaves, peppercorns, juniper corns
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