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Difficulty: easy

Preparation time: 40+ min

Serves 4

Baked cabbage, carrots, and fennel


  • 1 tbs olive oil

  • 2 onions

  • 1 medium red cabbage

  • 2 pinches of salt

  • 1 cup of water

  • 5 bay leaves

  • 4 carrots

  • 1 tsp tamari

  • 2 tbs sesame seeds

  • a pinch of chili

  • a pinch of garam masala

  • 1 large fennel bulb

Fry or water-fry 1 ½ chopped onion then add thinly cut red cabbage. Season with bay leaves, salt, and add water. Cover with a lid and cook on medium heat for about 20 minutes then uncover the pot and fry/saute for another 10 minutes until the water evaporates. To sweeten the dish, you may add a few apple slices.

Fry the other half of the onion in a separate pan and add carrots you cut into thin strips. Add tamari so that carrots can release water faster. Fry the carrots for 15 minutes and add sesame in the last 5 minutes.

You can bake the fennel in an oven or pan-fry it. You can also eat it raw or medium done. Cut the fennel into eights - like an apple, and cover it with oil in which we have mixed various spices (salt, chili, garam masala, curry - to taste). Bake it in an oven at 180°C for about 20 minutes.

Marinated tofu


  • 400 g tofu

  • 2 tbs mustard

  • 2 tbs tomato paste

  • 1 tsp tamari

  • 2 tbs soy cream

  • a pinch of parsley

Cut tofu into 1 cm thin slices. Add the rest of the ingredients to a small bowl for the marinade which you thoroughly spread over the tofu. Leave it to marinate for at least 10 minutes then place it on a preheated pan and fry it for 5 minutes on each side.



  • 1 green lettuce

  • 2 tomatoes

  • 2 cloves of garlic

  • 1 tbs pumpkin seed oil

  • 2 tbs vinegar

  • pumpkin seeds

  • 2 pinches of salt

You can make a salad with tomato and garlic as a side dish. For the dressing, use pumpkin seed oil, apple cider vinegar, and salt. You may sprinkle various seeds (pumpkin, sesame, pine nuts...) over the salad.

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


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