For 12-15 pieces: 300 g tempeh, cubbed 6-7 tablespoons teriyaki sauce sesame seeds (optional) skewers Marinate the tempeh in the teriyaki sauce for at least 2-3 hours. Soak the skewers in water for 15-20 minutes. Thread the  tempeh on skewers and  grill for a few minutes on each side. Sprinkle sesame seeds on top. Serve with Asian side
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For 2 servings: 250 ml coconut milk 2-3 tablespoons raw sugar / maple syrup (to taste) 3 tablespoons rum 3 tablespoons raisins Soak the raisins in rum a few hours (or over night). Blend the coconut milk with the sugar until the sugar dissolves. Add the raisins and the rum and mix. Pour into a container
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Per serving: 100 g tempeh, sliced ​​approx. 0.5 cm thick For the marinade: 2 teaspoons soy sauce 1-2 cloves of garlic, mashed 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 teaspoon olive oil pepper, to taste Mix all ingredients. Pour over the tempeh and let it marinate in the refrigerator for at least 2-3 hours. Heat
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Springform (24-26 cm) For the base: 1 ½ cup flour ½ cup raw sugar ½ cup oil ½ cup water 2 ½ teaspoons baking powder zest of an orange/lemon 2 teaspoons vanilla essence Mix the oil, water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and mix everything thoroughly
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For 3-4 servings: 1 kg (2.2 lbs.) potatoes , peeled and cuted lenghtwise 3 onions, finely chopped 5-6 cloves of garlic, sliced 2 cans of diced tomatoes (2 x 400g/2 x 14 oz) / fresh tomatoes finely chopped 1 glass of white wine 3-4 bay leaves 1 ½ teaspoon thyme 10-15 peppercorns 2 tablespoon  olive oil
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3 cups soy granules 2 carrots, finely grated 2 tablespoons  flour 2 teaspoons  paprika powder 5 spring onions, finely chopped 5 green garlic, finely chopped 1 bunch parsley, finely chopped 1 bunch dill, finely chopped salt and pepper oil to grease the ovenpan Prepare the soy granules according to the instructions  on the package. If
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For 2-3 servings: 1 zucchini, sliced 1 sweet pepper, sliced 2-3 onions, ​​thick sliced tomatoes, sliced handful of  olives dried basil and oregano, to taste 1 tablespoon olive oil 1 tablespoon balsamic vinegar salt and pepper, to taste Heat the grill and grill the zucchini, the sweet pepper and the onions a few minutes on each side. Mix with the rest
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For 4-5 servings: 1.5 kg (3 lb 3 oz) potatoes, peeled and cubed 2 onions , finely chopped 3-4 tomatoes, finely chopped / 1 tin diced tomatoes (400 g ) 5-6 cloves garlic, finely chopped 2 cm fresh ginger, grated (1 teaspoon ginger powder) 1 teaspoon mustard seeds 2 tsp coriander powder 1/2 teaspoon turmeric 1 teaspoon garam masala 1/2
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For 2-3 servings: 1 cup beluga lentils (or brown/green) 1 carrot 1 onion 1 leek 2-3 cloves of garlic 1 can diced tomatoes (400g/14 oz) 2 bay leaves 1 teaspoon thyme 1 teaspoon oregano 5 tablespoons red wine 2 tablespoons lemon juice 1 tablespoon olive oil salt and pepper, to taste fresh basil, finely cut (optional) Wash
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100 g beluga lentils, cooked and well drained 5-6 radishes, finely sliced 1 red onion (2-3 green onions), finely chopped 2 tomatoes, diced 1/2 cucumber, diced / finely sliced 1 sweet pepper, diced 1 tablespoon olive oil the juice of half lemon parsley, finely cut salt and pepper, to taste Mix all the ingredients. 100 g linte
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