RECIPES SORTED BY LEVEL OF DIFFICULTY
​EASY
- CRACKERS
- SOYA SALAD WITH TOOTHED JELLY FUNGUS
- RISOTTO WITH TEMPEH AND CAULIFLOWER FUNGUS
- CREAMY SOBA NOODLES WITH GRASS-GREEN RUSSULA
- FRUIT COCONUT YOGURT WITH GRANOLA
- CAULIFLOWER RISOTTO WITH ALMONDS
- SUMMER SALAD WITH YOUNG PEAS AND ARUGULA
- BROCCOLI SOUP WITH TOFU CROUTONS
- RAINBOW BUCKWHEAT CREPE WITH HUMMUS
- GARDEN GRATIN WITH LUPINI BEANS
- VEGETABLE LUNCH WITH RISOTTO
- CREAMY CAULIFLOWER FENNEL SOUP WITH SMOKED PAPRIKA
- LENTIL PASTA WITH MUSHROOMS AND SWISS CHARD
- ROASTED RED CABBAGE, CARROTS AND FENNEL
- BAKED EGGPLANTS WITH BABA GANOUSH, QUINOA, AND CUCUMBER SALAD
- ZUCCHINI SALAD WITH CUCUMBERS AND SUN-DRIED TOMATOES
- COCONUT BALLS WITH ROASTED MACADAMIA NUTS
- MUSHROOM RAGU AND MIXED LEGUMES SALAD WITH BARLEY
- BANANA BREAD WITH TAHINI AND CHOCOLATE
- KALE SALAD WITH YOGURT AND BAKED PUMPKIN PATTIES
- BBQ JACKFRUIT TORTILLAS WITH GUACAMOLE AND CUCUMBER SALAD
- BBQ JACKFRUIT TORTILLA WITH PEPPER SAUCE AND TOMATO SALAD
- GINGER LEMONADE WITH CRANBERRIES
- LENTIL RISOTTO WITH WHITE CABBAGE AND GREEN BEANS
- KALE WITH ASPARAGUS AND YOUNG BEET GREENS
- OKRA SALAD WITH TOMATOES AND DRIED APRICOTS
- BAKED APRICOTS WITH COCONUT CREAM AND COCOA BEANS
- CARAMELIZED CHICKPEAS WITH PUMPKIN SEEDS
- BEAN SOUP WITH SHIITAKE MUSHROOMS
- BEAN, BEETROOT, FENNEL, AND LENTIL LEAVES SALAD
- SWISS CHARD SOUP WITH KOHLRABI AND ASPARAGUS
- VEGETABLE STIR-FRY WITH CARROT PUREE
- BABY ARTICHOKE, BABY SPINACH, FENNEL, AND CELERY SALAD
- LENTIL LEAVES SALAD WITH TOMATOES AND KOHLRABI
- GREEN BEAN AND SMOKED TOFU SALAD
- BAKED BROCCOLI WITH ORANGE-MUSTARD DRESSING
- ASPARAGUS SOUP WITH ZUCCHINI
- LIME LEMONADE WITH MIXED BERRIES
- BAKED CAULIFLOWER WITH VEGETABLES AND TOFU
- SWISS CHARD SALAD WITH POMEGRANATE AND RADISH
- GLUTEN FREE FUDGE CHOCOLATE BROWNIES
- MILLET SALAD WITH FRESH BEETROOT, RADISHES, AND KOHLRABI
- CELERY JUICE WITH GRAPEFRUIT, ALOE VERA, AND SPIRULINA
- TOFU PANCAKES, PAN-ROASTED CABBAGE, AND BEETROOT SALAD WITH TOMATOES
- FENNEL SALAD WITH RED PEPPER AND CRANBERRIES
- CHICKPEA PATTIES WITH DRIED TOMATOES
- RICE FLAKES WITH GOLDEN MILK
- BAKED BEETROOT WITH NETTLE, TOMATOES, AND RADISH
- BAKED TOMATOES WITH MILLET GROATS AND RED PEPPER
- BROWN LENTILS WITH WHITE CABBAGE AND CARROTS
- CABBAGE MINESTRONE WITH SPLIT GREEN PEAS AND TOFU
- BUCKWHEAT AND SWISS CHARD SALAD WITH FENNEL
- FRESH LENTIL LEAVES SALAD WITH YOUNG PEAS AND KOHLRABI
- BEET GREENS SALAD WITH SORREL, ARUGULA, PLUMS, AND CARROTS
- ZUCCHINI NOODLES WITH TOMATO SAUCE AND TEMPEH
- KING OYSTER MUSHROOMS WITH BAKED TOMATOES
- STUFFED ZUCCHINI, QUINOA WITH VEGETABLES AND CABBAGE SALAD
- MILLET STEW WITH NETTLE AND WILD GARLIC
- ASPARAGUS WITH “EGGS” AND CARROT NITUKE
- BANANA BREAD WITH GOJI BERRIES AND CASHEW NUTS
- SPINACH SAUCE WITH SWISS CHARD
- CHICKPEA CURRY WITH TOMATO, CARDAMOM AND COCONUT MILK
- LENTIL RISOTTO WITH FRESH PEAS AND RED PEPPER
- BAKED BEETS, TOMATOES, KOHLRABI
- RED BEANS AND CORN ON THE SIDE
- FRESH FENNEL, BLANCHED SWISS CHARD, PEPPER
- GREEN TEA WITH THYME AND ROSEMARY
- RAW ICE CREAM AND MANGO SORBET
- PUMPKIN SAUCE WITH SPINACH AND TOFU
- BAKED BABY POTATO WITH ZUCCHINI
- WHITE CABBAGE, BLANCHED SPINACH
- BARLEY IN THE COMPANY OF CELERY, LENTILS AND ASPARAGUS
- BAKED RADICCHIO AND FENNEL PIE
- ORANGE PUMPKIN MASH WITH HOMEMADE CREAM CHEESE
- PASTA WITH SPINACH CREAM AND PORTOBELLO MUSHROOMS
- ROASTED RADICCHIO AND SHIITAKE MUSHROOMS WITH PUMPKIN PUREE
- PLANT-BASED MILK MADE OF NUTS OR SEEDS
- CAULIFLOWER COUSCOUS WITH WARM VEGETABLES
- MILLET WITH SPINACH AND POMEGRANATE
- BAKED PLUMS WITH PERSIMMON CREAM
- LENTILS WITH BAKED VEGETABLES
- SHIITAKE MUSHROOM SAUCE, TREVISO RADICCHIO, BAKED CAULIFLOWER
- KALE, BAKED BEETROOT AND TOMATOES
- PASTA WITH ZUCCHINI AND BRUSSEL SPROUTS
- CHILLI SIN CARNE AND QUINOA WITH ROASTED FENNEL
- ROASTED YOUNG BEETROOTS AND TOMATOES
- HOKKAIDO PUMPKIN AND CARROT MASH
- NON-CREAMY HOKKAIDO PUMPKIN SOUP WITH FENNEL
- LENTIL SALAD WITH ROASTED TOMATOES
- BAKED CAULIFLOWER WITH CORIANDER AND PARMESAN CHEESE
- RED CABBAGE AND PRUNES SALAD
- COCONUT CURRY WITH CORIANDER
- COUSCOUS WITH YOUNG BEETROOT LEAVES
MEDIUM
- GLUTEN-FREE BUCKWHEAT BREAD WITH KOMBUCHA
- HOKKAIDO GNOCCHI WITH SPINACH AND WILD ASPARAGUS WITH ''EGGS''
- SMOKY ROLLS, BAKED SAUERKRAUT AND BAKED SWEET POTATO
- TEMPEH WITH MUSTARD, BRUSSEL SPROUTS WITH SPRING ONION AND HUMMUS WITH MAYONNAISE
- HOKKAIDO GNOCCHI WITH MUSHROOMS AND ROASTED BEETS
- CREAMY BLACK LENTILS WITH VEGETABLES
- CAULIFLOWER TABBOULEH WITH RAW FALAFEL AND PEPPER SAUCE
- MARINATED NOODLES AND CUCUMBER SALAD WITH PEPPERS, PLUMS, AND CRISPY MUSHROOM
- KOHLRABI PIZZA WITH HUMMUS, SALSA, AND GUACAMOLE WITH KALE SALAD
- MILLET WITH TOMATOES, BABY CHARD WITH FENNEL AND TOFU, AND CUCUMBERS WITH CUBANELLE SWEET PEPPER
- LAYERED TOMATOES, ZUCCHINI, AND PUMPKIN
- ZOODLES WITH MARINATED TOFU SAUCE, PEPPER, AND TOMATOES
- CABBAGE SALAD WITH BEETS, SWISS CHARD WITH BUCKWHEAT, SMOKED WALNUTS, AND TZATZIKI
- CHANA DHAL AND PUMPKIN SAUCE WITH MILLET GRUEL
- PUMPKIN SAUCE WITH LENTILS AND ZOODLES WITH TOMATOES
- PATTIES WITH SUN-DRIED TOMATOES AND SWISS CHARD WITH BEETROOT
- CHICKPEA PANCAKE, BUTTON MUSHROOMS WITH SPINACH, AND FENNEL SALAD WITH TOMATOES
- BAKED STUFFED CUBANELLE SWEET PEPPER AND REFRESHING BUCKWHEAT GROATS SALAD
- PORTOBELLO MUSHROOM AND LENTILE SAUCE, MILLET GROATS WITH PEAS, AND BROCCOLI
- CREAMY BUTTERNUT PUMPKIN SOUP WITH THYME
- SWISS CHARD WITH LUPINI BEANS AND STUFFED MUSHROOMS
- VEGETABLE STUFFED GRAPE LEAVES
- CIABATTA WITH FALAFELS, LUPINI BEANS, AND MICROGREENS
- FALAFEL WITH YOUNG BEET STALK
- ARTICHOKES WITH TOFU, CARROTS AND SUN-DRIED TOMATOES
- TOMATO BALLS WITH SPINACH SAUCE AND BAKED POLENTA
- PUREE WITH STEAMED CABBAGE, BAKED TOFU AND SPINACH
- RAW STRAWBERRY CHOCOLATE CAKE
- LENTIL RISOTTO WITH BRUSSELS SPROUT
- CHICKPEA CURRY WITH CAULIFLOWER RICE
- SAVOY CABBAGE ROLLS WITH TOMATO SAUCE AND CARROT PURE
- COCONUT COOKIES WITH CHOCOLATE
- COUSCOUS TABBOULEH WITH BAKED TOMATOES
- DHAL AND ROASTED WHITE CABBAGE WITH PUMPKIN SEEDS
- CHICKPEA BALLS WITH TOMATO SAUCE
COMPLEX
