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Cashew Butter

How to make any nut butter — cashew, almond, roasted peanut… simply in your blender.

Almond Mylk

A simple non-dairy almond drink you can use pure, in hot chocolate, chai, coffee, or milkshakes.

Everyday Millet Porridge

A staple breakfast I never compromise on — it’s warm, wholesome, filling and lends itself to endless variations!

Tahini-Chocolate Squares

Another variation of the endless combinations of nuts, seeds, dry fruits & cocoa that make the raw vegan life to enjoyable!

Raw Poppyseed Cake

An unusual, delicious no-bake cake that looks amazing and tastes like heaven for poppy-seed lovers.

Sponge Cake Biscuits

A fluffy vegan sponge cake that you can use as a cake base, for biscuits or tiramisu.

Vegan Palak Paneer with Vegibelle

In this traditional Indian recipe, the Vegibelle — a long fermented tofu-based cheese — makes for an almost indistinguishable, melty paneer substitute in Indian cooking.

Short-Crust Pastry (Savoury)

A basic short-crust for quiches and other savoury baked goodies. Customize by adding buckwheat, spelt or other flours and spices as desired.

Sweet Potato Quiche With Tahini

A perfect blend of flavours with a crispy pastry base and a “cheesy” tahini topping, this quiche is bound to impress vegans and non-vegans alike.

Beetroot Brownies

These beetroot brownies have a beautiful, velvety colour and are so tasty!