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Preparation time: 40+ min

Difficulty: medium

Serves 2

For cabbage salad with beets


  • 3 young beetroots

  • 3 carrots

  • 1/2 small red cabbage

  • small bunch of marjoram or oregano

  • bunch of parsley

  • tahini

  • pepper

Peel the beets and cut them to your liking, thinly slice the carrots and cabbage with a mandoline slicer. Add chopped herbs and season. Mix all the ingredients well.

For Swiss chard and buckwheat


  • 1/4 cup buckwheat

  • 250 g baby Swiss chard

  • nutmeg

  • salt and pepper

Soak the buckwheat for at least one hour, enough to extract the slime. Drain the buckwheat and rinse with running water. Blanch chard leaves for a few seconds in boiling water, then cool them immediately in cold water with ice. You must be very quick so that the chard still remains freshly green and keeps all the vitamins and minerals. Cut the cooled chard to your liking, place it in a large bowl, add buckwheat, season with a few pinches of nutmeg, and with salt and pepper. Mix well.

For smoked walnuts


  • 1 clove of garlic

  • 1/2 cup sun-dried tomatoes

  • 1 ½ cup of walnuts

  • 1 tbs tomato paste

  • 1/2 tbs smoked red paprika

  • 1/2 tablespoons cumin powder

  • 1 tbs molasses yeast flakes

  • salt and pepper

  • water

Chop the garlic and soak sun-dried tomatoes in hot water until they soften. Drain the water, cut the tomatoes and add them with the rest of the ingredients to a food processor. Mix to get a texture of large crumbs. If the batter is too dry, add water while mixing if needed.

For tzatziki


  • 3 cucumbers

  • 500 g soy yogurt

  • lemon juice of 1/2 organic lemon

  • bunch of chives

  • bunch of fresh lovage

  • salt and pepper

Peel the cucumbers, cut them in half lengthwise, remove the seeds and grate. Salt them and wait until they release the water. Then drain them well and squeeze them. Add lemon juice, chopped herbs, salt, and pepper to the yogurt then add the cucumbers and mix well.

For mustard dressing


  • 3 tbs mustard

  • 1 tbs tahini

  • 1/2 tsp Sonnentor curry spice

  • 1 tbs soaked cashew nuts*

  • 1 tbs molasses yeast flakes

  • 1/2 tbs capers

  • pinch of cayenne pepper

  • white part of spring onion

  • salt and pepper

  • water

*soak cashew nuts for at least four hours

Add ingredients to a blender, add some water and blend until you get a smooth mixture. Add water gradually so that the dressing is not too thin.

Neatly place all ingredients to a bowl and add half of sliced avocado.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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