Vegan
Thai Coconut Soup
A light spring soup with rice noodles, tofu, shiitake and many fresh Asian herbs.
Red Curry Paste
An aromatic base for a delicious Thai- or Vietnamese Curry.
Oriental Spice Blend
An aromatic blend to refine couscous, vegetables, soups, and co.
Savoury Carrot Crackers
A crisp and spicy treat made of dried vegetables.
Chard Packets
They taste both hot and cold and will fit very well to a barbecue.
Mung Bean Pancakes
Quick and easy Korean pancakes served with a spicy soy sauce.
Asparagus Salad with roasted Chickpeas
A fresh spring salad with oriental touch.
Winter Hot Pot with Polenta Croutons
After a long walk in the cold this hot pot tastes the best.
Rocket Artichoke Salad with Focaccia
Shaker salad for adventurous trips.
Porcini with Chestnuts and Sweet Potatoes
A simple porcini dish with the taste of forest and adventures.
Quince Crumble with Ginger
Quickly prepared dessert with unbeatable taste.
Asian Fall Vegetables with Sticky Rice
A little Asian cross kitchen experiment with fall vegetables.
Pumpkin Tortellini with Brown Mushrooms
It’s pumpkin time! Invite your friends and cook our yummy tortellini.
Pasta Dough
Our three basic recipes for fresh pasta.
Cashew Cream
A vegan cream for creamy sauces.
Chestnut Fennel Salad
A Mediterranean fall salad with nutty flavor.
Vegan Spaghetti Bolognese
Our vegan interpretation of the popular Spaghetti Bolognese.
Vegetable Stock
This hearty vegetable stock is the most important base for soups, sauces, Risotto and so on.
Pea falafel burger
Pea falafel burger with rocket salad, cucumber, tomato-onion chutney and a cashew dressing.
Our Summer Salt 2013
A herb salt with the flavor of summer.
Berry Tartlets
Summer’s here and we have a lot of berries – we like them especially in tartlets with vanilla cream!
Almond milk
Almond milk is a tasty vegan alternative to animal milk and is prepared very quickly.