A variation of the classic Oatmeal-Raisin-Cookies, flavoured with cinnamon and a hint of apples.
Whether served as breakfast or as lunch snack with a little salad on the side, this chickpea omelette with mushroom filling is a delicious source of vegan protein.
A pretty healthy recipe for crisp and delicious waffles. They contain dates instead of sugar, almond butter instead of oil and my favourite grain: einkorn wheat, which has an incredible flavour, a soft texture and is very nutrient-rich.
A traditional Austrian dish that resembles the probably better known French crêpes.
The creamiest way to eat asparagus – my vegan version of “risotto con asparagi”, a speciality of Emilia-Romagna in the north of Italy.
You’re not good at baking but love cake? Then this one might be for you. The recipe is absolutely fool-proof and the cake tastes fantastic.
A quick recipe ideal for weekday dinners. Crispy peas and whole-wheat pasta in a creamy white sauce make a good source of vegan protein.
This loaf is characterised by a subtle sweetness without any added sugar and the savoury taste of butternut squash, enhanced by orange and saffron.
A filling, protein rich salad perfect for lunch.