For 5-6 servings: oven tray approx. 17 x 21 cm 1 tablespoon cocoa powder For the base: 1 cup flour slightly more than 1/2 cup soy milk 1/3 cup vegan sugar 3 tablespoons oil 1 teaspoon baking powder vegan margarine to grease the form Mix all ingredients  until the sugar has dissolved. Grease the form  with a little
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Spring form (20-22 cm) For the base: 1 ½ cup flour ½ cup raw sugar ½ cup oil ½ cup vegetable milk or water 2 teaspoons baking powder the zest of 2 lemons 1 teaspoon lemon essence Mix the oil, vegetable milk/water and sugar and whisk until the sugar dissolves. Add the rest of the ingredients and
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For 10-12 servings: 26 cm spring form 400 g vegan marzipan / fondant, different colors, for icing and ornaments For 1 leaf (prepare 2) : 300 g flour 3 tablespoons cocoa 150 g raw sugar 125 ml sunflower oil 375 ml soy milk 2 tsps. baking powder a pinch of salt Mix all the ingredients until
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26 cm (11 inch) tart pan fluted with removable bottom (Quiche Pan) For the base: 1 1/2 cup flour 1/2 cup oil 1/2 cup raw sugar 2-3 tablespoons vegetable milk/water 1 teaspoon vanilla essence a pinch of salt Mix all ingredients well. Roll the dough in the shape of the bake form. Bake in the pre-heated
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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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10 tacos: 10 taco shells 200 g minced spicy tofu 1 small can sweet corn 1 onion, finely chopped 2 cloves garlic, mashed 5-6 tablespoons tomato passata (or tomato paste) 1 1/2 teaspoon cumin 1 teaspoon paprika powder chilli (powder), to taste 1 tablespoon oil salt and pepper, to taste Stir fry the onion in
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1 pack silken tofu 1/4 cup sugar / maple syrup 100 g  strawberries (3,5 ounce) 3 tablespoons coconut butter, melted strawberries for garnish Wash the strawberries and remove the leaves. Put all the ingredients in a blender/food processor and blend until smooth. Pour into individual forms. Allow to cool for at least an hour. Before serving garnish with
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Spring form 26 cm (10-12 servings) For the leaf: 300 g flour 150 g raw sugar 125 ml sunflower oil 375 ml soy milk 2 tsp vanilla essence/amaretto 15 g baking powder a pinch of salt Mix all the ingredients until the sugar is dissolved. Grease the spring form with a little bit of oil.
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For 4 servings: 2 zucchinis 350-400 g tofu, smashed (with a fork) 4 spring onions, finely chopped 2 tbsp. breadcrumbs 4-5 tablespoons dill, finely cut salt and pepper , to taste Wash the zucchini, cut into two equal parts, then into half length ways. Scoop out seeds, chop it fine  and put in a bowl.
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For 3-4 servings: 150 g tofu, cubed 2 tomatoes chilli / chilli powder 2 cm ginger 4 tablespoons soy yogurt 1 tablespoon oil 1 teaspoon cumin seeds 1 tsp coriander powder ½ teaspoon turmeric ½ teaspoon garam masala 1 tablespoon flour fresh coriander and chilli for garnish (optional) Blend the tomatos, chilli/chilli powder (to taste)
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