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Spinach-mango salad is suitable as a starter or as a side dish. Exotic: Cashew, mango and ginger bring fruity sweetness and a slight spiciness.

In contrast to broth, stock is not a ready-to-eat dish. This vegan stock is made with celery, leeks, fennel, carrots etc. and is making a good base for soups.

Avocado boats with a tomato and banana filling is a nice appetizer and/or side that is quick to prepare. Almond butter and soy sauce enhance the flavor.

These spring roll-like, stuffed salad leaves with mango chutney are impressive in their lightness. Ideal for hot summer days or as a starter

This basic recipe for a delicious raw vegan chocolate with lucuma powder provides an easy-to-prepare, easily expandable treat.

This raw zucchini pizza is not a real pizza. The tomatoes give it its umami taste. Macadamia nuts ensure a good omega-3 ratio.

The vegan raw avocado garlic cream has an umami taste and is not only a culinary interesting variation of the classic guacamole.

Organic mushroom vegetable broth with carrots and celery has a hearty umami taste. It can be stored well and used for risotto, soups, etc.

These almond cookies with cinnamon, oat flakes and dried apricots have a high energy content. They are ideal with tea or as a snack between meals.

Nettle tea, or stinging nettle tea, is easy to prepare, and thanks to its diuretic effects it has many health benefits.