• Prepare the pizza dough and leave it covered to rise for approx. 1 hour.
• Rinse the chickpeas and purée them in a pot with a little water.
• Simmer frozen peas and corn with a little water in a pot for about 10 minutes. Then strain.
• Season both vegetables with salt and pepper. Add curry powder, turmeric powder, and cumin to the chickpea mixture. Add salt, pepper, and cayenne pepper to the pea mixture.
• Thicken each vegetable paste with 1-2 teaspoons of locust bean gum.
• Knead the risen dough briefly on a work surface, then cut it in half.
• Roll out each half with flour. Spread the chickpea paste on the bottom half. Then place the second half of rolled-out dough on top. Spread the pea and corn paste on top.
• Carefully roll up from the side. Then cut into strips approx. 2 cm wide.
• Place on a baking sheet lined with parchment paper and let rise for another 15 minutes.
• Bake in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 20 minutes.

• Clean, wash, and chop the vegetables.
• Simmer in a pot of water for about 15 minutes.
• Then drain. However, collect the broth in a separate pot.
• Mix the tomato paste with 500 ml of broth. Add the washed red lentils and date flour and simmer for about 20 minutes.
• Danach mit 2 TL Speisestärke, die mit 4 TL kaltem Wasser angerührt wurden, aufkochen lassen zur sämigen Soße. Mit Gewürzen, wie z. B. italienische Gewürze, Ceyennepfeffer, Paprikapulver, Salz und Pfeffer abschmecken.
• Boil 500 ml of water in a pot.
• Mix 3–4 tablespoons of flour (approx. 70 g) with 100 ml of cold water in a large cup.
• Add this to the boiling water and stir quickly with a whisk. The result should be a thick sauce. If necessary, thicken with flour and water.
• Finally, stir in 200 ml of soy milk and bring to a boil briefly.
• Season the sauce with salt, pepper, and nutmeg powder.
• First pour some of the light sauce into a baking dish, then place 3 lasagna sheets on top. Place the vegetables on top of the lasagna sheets, then another 3 lasagna sheets, and finally the tomato sauce with the lentils. Always alternate the layers. Finally, pour the light sauce on top.
• Bake the lasagna in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 35–45 minutes.
• Grate the cashew nuts, mix with yeast flakes and salt. After 30 minutes, sprinkle on top of the light sauce. Finish baking the lasagna.

• Peel the beetroot and cut into small pieces. Cook in water for approx. 25 minutes until soft. After approx. 10 minutes, add the finely chopped onion and continue cooking.
• Peel the sweet potatoes and cut them into sticks. Mix with paprika powder. Place on a baking sheet lined with parchment paper.
• Bake in a preheated oven at 160 degrees Celsius for about 25 minutes.
• When the vegetables are cooked, season with salt and pepper. Add the drained beans from the can and bring to a boil.
• Thicken the sauce with the flour. To do this, stir the flour into 3 tablespoons of cold water in a separate cup until smooth. Add to the hot mixture and bring to a boil.

• Peel and chop the carrots and onion. Wash, deseed and chop the bell pepper.
• Put all the ingredients in a pan with the spices, except for the kidney beans.
• Allow to simmer for approx. 15 minutes. Then add the beans and simmer gently for another 10 minutes.
• Wash the rice and simmer in an extra pan with three times the amount of water for 20 minutes.
• Finally, season the chili again to taste and serve with the rice.

Variant 1 with baked potatoes

• Peel the lower third of the green asparagus. Cut off the woody ends and cut the rest of the asparagus into small pieces.
• Peel the white asparagus and cut into small pieces.
• Cook everything together in a pan of water.
• Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
• Season to taste with salt, pepper, mustard and tarragon.
• Drain and rinse the beans. Finally, add to the vegetables and heat through.
• Clean small potatoes with skin and cook in an ovenproof dish with a little water at 200 degrees Celsius top/bottom heat for approx. 35 minutes. Depending on the size of the potatoes.

Variant 2 with mushrooms

• Peel the lower third of the green asparagus. Cut off the woody ends and cut the rest of the asparagus into small pieces.
• Peel the white asparagus and cut into small pieces.
• Cook everything together in a pan of water.
• Clean and chop the mushrooms. Simmer gently in a pan of water for approx. 15 minutes. Then drain and add to the asparagus.
• Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
• Season to taste with salt and pepper.
• Drain and rinse the beans. Finally, add to the vegetables and heat through.
• Wash the rice and simmer for 20 minutes.

• Peel the lower third of the green asparagus.
• Cut off the woody ends and cut the rest of the asparagus into small pieces.
• Peel and dice the shallot and garlic.
• Wash and chop the pak choi. Cook everything together in a pan of water.
• Season to taste with salt, pepper, mustard and tarragon.
• Thicken the sauce with flour. To do this, mix the flour with a little cold water in a cup beforehand, add to the hot mixture and bring to the boil.
• Drain and rinse the beans. Finally, add to the vegetables and heat through.
• Wash the rice and simmer with water for approx. 20 – 25 minutes.

• Make the pizza dough.
• Roll this out thinly, place on a baking tray lined with baking paper and spread with the chickpea paste. To make the paste, puree the chickpeas and season with a little salt, pepper, curry powder and cumin.
• Wash the broccoli and divide into florets. Cook in a pan of water. If you like, you can optionally add peas and cook them too.
• Then sieve the vegetables and puree in a pan. Mix with some of the drained liquid. Mix the flour in an extra cup with 2 – 3 tablespoons of cold water, add to the hot vegetable mixture and bring to the boil until a thick sauce is formed. Season to taste with salt and pepper.
• Peel the asparagus and cut off small pieces from the lower part. The upper asparagus tips can be left longer. Cook in a pan of water for approx. 20 minutes. Then drain well.
• Peel and chop the onions.
• First scatter the small pieces of asparagus on the pizza with the chickpea paste, then the red onions and the longer asparagus tips. Finally, spread a few dollops of the broccoli sauce between the vegetables.
• Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 20 minutes.

Sourdough pizza

• Mix the ingredients for the pizza dough together the day before and leave to rise overnight, covered.

Falafel

• Wash the lentils and boil with water until soft. The result should be a creamy, firm mixture. Season to taste with the spices. Mix the cornflour with 2 teaspoons of cold water in a cup until smooth and add to the lentil mash. Bring to the boil so that it thickens. Then leave to cool.

Covering

• Cut the red cabbage into very small pieces and wash.
• Dilute the tomato purée with water and mix with the pizza seasoning, salt and chili powder.

Finish

• Slide the pizza dough onto a floured surface and leave to rise for approx. 30 minutes. Then divide into 3 parts. Roll each part out flat on a floured surface, roll up, round and press flat again. Repeat the process 2 – 3 times. Then roll out into small round dough pieces.
• Top each piece of pizza dough. First spread the tomato puree on top. Then add the finely chopped red cabbage. Finally, take small balls from the falafel dough and press each one slightly flat. Place on top of the red cabbage.
• Preheat the oven to 200 degrees Celsius top/bottom heat.
• Place the pizza slices on a baking tray lined with baking paper. Then leave to rise for another 15 minutes. Cover with additional baking paper and bake in the oven at 200 degrees Celsius for approx. 15 – 20 minutes.

• Peel the potatoes, cut into small pieces and cook in a pan of water for approx. 20 minutes. The water should cover the potatoes.
• Then press the potatoes through a potato ricer. Slowly pour in the potato water and keep stirring until a mash forms. Season to taste with salt and nutmeg.
• Wash the chard and cut into small pieces. Cover with a finely chopped onion and cook in a pan with approx. 250 ml water for approx. 15 – 20 minutes. Stir again and again.
• Mix a little flour with cold water in an extra cup until smooth. Stir into the pot with the cooked chard and bring to the boil. Season to taste with salt and nutmeg.
• If you like, you can add brown onions to the mashed potatoes.
• Heat the already baked bean burgers in the oven for approx. 5 – 10 minutes at 180 degrees Celsius top/bottom heat.
• Arrange everything together.

• Wash the broccoli and cauliflower and divide into florets. Cook in a pan of water. Remove the cauliflower first, as it takes longer, and then the broccoli.
• Wash the porcini mushrooms well in a sieve. Make sure that any sand is removed. Soak in cold water for at least 30 minutes, depending on their size. Then drain the porcini mushrooms in a sieve and pour away the soaking water. Cut the porcini mushrooms into small pieces. Simmer in a pan of water for approx. 25 minutes.
• Cut the onions into cubes. Heat a stainless steel pan. Then spread the onions over the bottom of the pan and leave for 1 – 2 minutes. Stir with a wooden spoon and add 100 ml of water. The onions should be lightly covered with water. Leave to simmer until the water has evaporated. Then stir everything again and top up with water.
• Add the cooked and browned onions to the porcini mushrooms. Cook everything through and thicken with flour. To do this, mix the flour with 2 – 3 tablespoons of cold water in a separate cup beforehand and then add to the hot liquid. Bring to the boil and stir well. Season to taste with salt and pepper.
• Cut the cooked dumplings from the previous day into slices. Preheat the oven to 200 degrees. Place the sliced dumplings on a baking tray lined with baking paper. Sprinkle with onion powder and bake in the oven for approx. 15 minutes.