Calling all vegans, vegetarians and Italian-food lovers. Make this easy Bolognese pasta sauce using grated tempeh. Comforting dish that tastes as good as the original.
Crunchy, rainbow-colored vegetables mixed with vibrant, nutrient packed salad dressing. Great on its own or as a side.
Cold noodles mixed with baked tofu, vegetables, sesame seeds and peanuts, mixed with a salty/sweet/spicy peanut butter dressing.
Gluten-free & paleo cauliflower patties, baked in the oven. Eat them with an arugula salad and a tangy yogurt.
Cooked quinoa mixed with vegetables, dried fruit and nuts, and dressed with a refreshing lemon-mustard dressing.
Creamy, crunchy, and raw salad with addictive, almond butter-tahini dressing.
Vibrant chopped salad with tiny quail eggs, Emmenthaler cheese, fresh vegetables and herbs, with a tangy crème fraiche dressing.
Somewhere between gazpacho and a green shake, it’s made with raw ingredients and loaded with vitamins and nutrients.
Nutritious porridge-like Indian dish made with rice, legumes, and fresh vegetables.
Cheap and nutritious, this vegan chili is made with sprouted lentils, chopped vegetables and a mildly spicy dressing
Vibrant and highly nutritional salad packed with protein, minerals and vitamins.
Czech version of potato latkes. It’s an old family recipe that’s very easy to make. They’re loaded with garlic, marjoram and caraway seeds.
Classic Czech countryside soup made with potatoes, root vegetables and dried porcini mushrooms. Comforting and perfect for cold winter days.
Versatile dish made with grated zucchini, eggs, feta cheese and fresh parsley. Eat it with a salad or as a snack on its own.
Quick vibrant soup made with red quinoa, corn, carrot, zucchini and celery.