Dairy-free

A little Asian cross kitchen experiment with fall vegetables.

It’s pumpkin time! Invite your friends and cook our yummy tortellini.

Our three basic recipes for fresh pasta.

A vegan cream for creamy sauces.

A Mediterranean fall salad with nutty flavor.

Our vegan interpretation of the popular Spaghetti Bolognese.

This hearty vegetable stock is the most important base for soups, sauces, Risotto and so on.

Pea falafel burger with rocket salad, cucumber, tomato-onion chutney and a cashew dressing.

A herb salt with the flavor of summer.

Summer’s here and we have a lot of berries – we like them especially in tartlets with vanilla cream!

Almond milk is a tasty vegan alternative to animal milk and is prepared very quickly.

Flatbread out of the grain from the Inca, filled with spinach and tomatoes.