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Preparation time: 40+ min

Difficulty: easy

Serves 3

For squash with common purslane


  • 1 small squash

  • 1 leek

  • pinch of ground coriander

  • small bunch of common purslane

  • 1 tbs mustard seeds

  • salt and pepper

Peel the squash, remove the seeds, thinly slice it, and water-fry it together with the chopped leek on medium heat. If the squash sticks to the pan, step by step add some water. Add the ground coriander, salt, and pepper and cook until the squash becomes soft. In the end, add common purslane leaves and dry roasted mustard seeds.

For the yellow split pea puree


  • 2 cups yellow split peas

  • kombu algae

  • few bay leaves

  • few sprigs of fresh thyme

  • 1 tbs soy yogurt

  • salt

  • water as needed

Cook the legumes that you soaked overnight together with kombu algae and bay leaves until they become soft. Salt just before you finish cooking. Drain, remove the kombu algae and bay leaves and mix in a blender. Add more water if needed so you will get the right puree consistency. Add puree to a saucepan, add chopped thyme, yogurt, and season to taste. Keep it warm until serving.

For zucchini sauce with king oyster mushrooms


  • 2 leeks

  • a few sprigs of fresh marjoram

  • 300 g king oyster mushrooms

  • 1 tbs tomato paste

  • few pinches of lovage

  • 4 medium zucchini

  • 200 ml oat cream (you may replace it with soy cream)

  • salt and pepper

  • water as needed

Water-fry the leeks, add chopped marjoram leaves and diced mushrooms and fry until they are golden brown. Add water while frying if needed. Add tomato paste to get a pleasant fragrance, salt, and pepper, and some water. Finally, add diced zucchini, lovage, and cream. Cook until zucchini is still slightly crispy in the middle. Add more water if needed and season to taste.

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


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