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The sweet potato and peanut soup with teff and coconut yoghurt is seasoned with cumin and coriander, among other things.

This health-optimized sweet potato and peanut soup with teff, coconut yogurt and cumin has a good ratio of omega-6 to omega-3 fatty acids.

The radish leaf and spinach soup with quinoa and pumpkin seed topping is seasoned with turmeric and chili, among other things.

The homemade low-fat fries from the oven are crispy and, in contrast to the fast food product (ready-made French fries), even healthy.

The wild garlic gnocchi with spelt flour are a successful spring variation of the traditional gnocchi.

The baked cauliflower steaks with harissa are served with parsley, coriander, walnuts and sesame seeds.

For the stuffed zucchini with eggplant, peppers and tomatoes, first prepare the vegetables separately and then bake them together in the oven.

The baked savoy cabbage rolls in caramel sauce are in no way inferior to the traditional roulades.

Cauliflower-corn chowder with leeks and celery is sweet and spicy at the same time and quite filling.

This pasta salad with artichokes, beans, cherry tomatoes and whole grain pasta is filling and easy to prepare.