• 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.

• Divide the cauliflower into small florets, wash and cook with water in a saucepan until soft. Season to taste with salt and nutmeg.
• Stir the flour for the sauce in an extra cup with 4 tablespoons of cold water until smooth. Stir into the hot cauliflower vegetables and bring to the boil briefly. Stir carefully as the cauliflower disintegrates easily.
• Peel and slice the sweet potatoes. Place in an oven dish with water. Season with rosemary and thyme. Then cook in the oven at 180 degrees Celsius top/bottom heat for approx. 20 minutes.

• Pat the tofu dry and cut into small slices.
• Peel and chop the onion.
• Marinate everything together with the spices and soy sauce for approx. 1 hour. After half the time, carefully turn once. Season to taste if necessary.
• Place on a baking tray lined with baking paper. Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 15 minutes.
• Cut the rolls in half, top with the tofu and onions and pour the sauce on top.

• Bring the 3 types of cabbage to the boil in a pan of water and simmer for approx. 10 – 15 minutes.
• Bring the soup vegetables to the boil in a separate pan.
• Peel the sweet potatoes and cut into wedges.
• Bake in a preheated oven at 170 degrees Celsius for approx. 25 minutes.
• When the cauliflower, broccoli and romanesco are soft, strain the vegetable stock through a sieve.
• Blend the cabbage with a hand blender. Add the yeast flakes and soy sauce. Bring to the boil in a pan. Season to taste with the spices.
• Sieve the soup vegetables and add to the finished sauce.
• Sieve the beans and add them too. Bring everything to the boil again.
• Serve with the finished sweet potatoes and enjoy.

• Peel the sweet potatoes and cut into small sticks.
• Season with paprika powder and a little curry powder.
• Preheat the oven to 180 degrees Celsius hot air.
• Place the sweet potatoes on a baking tray lined with baking paper.
• Bake in the oven with hot air for 30 minutes.
• Remove the ends from the green beans and chop into small pieces. Bring to the boil briefly in water. Then strain.
• Clean, wash and cut the other vegetables.
• Simmer together with the beans in a little water for about 15 minutes until the vegetables are soft.
• Finally, add the kidney beans and season to taste with the spices.

  If you like the sauce thicker, you can mix some flour in a cup of cold water and then add it to the vegetables. Bring to the boil again briefly.

• Peel and slice the potatoes.
• Preheat the oven to 180 degrees hot air.
• Place the potatoes on a baking tray lined with baking paper.
• Bake for 30 minutes at 180 degrees hot air.
• Wash the cauliflower and broccoli and divide into florets. Wash and clean the brussels sprouts.
• Chop the onion into small pieces.
• Put the onion and vegetables in a pan with water. The vegetables should not be completely covered.
• Then simmer gently for about 20 minutes.
• Mix the flour with a little cold water in a cup. Add to the vegetables and bring to the boil. Season to taste with the spices.
• Serve with potato chips and vegetables.

• Mix the ingredients for the yeast dough with lukewarm water. Cover the dough and leave to rise in a warm place for 1 – 2 hours. Then knead again, divide into 2 parts and roll out each part on a floured surface into a rectangle with flour. Place on a baking tray lined with baking paper. Leave to rise for another 30 minutes.
• Use the handle of a wooden spoon to make dents all over. Fill these dents with the cauliflower cream. Sprinkle the fresh, finely chopped rosemary over the focaccia. Bake in a preheated oven at 220 degrees Celsius top/bottom heat for 15 minutes.

Cauliflower cream

• Boil the cauliflower in water until soft, then sieve and blend together with the drained beans using a hand blender. Add the spices.

• Clean cauliflower and divide into florets. Pre-cook in water for approx. 10 min. and then drain. Collect the cauliflower water.
• Peel and finely dice onion and garlic. Remove the stalk and core from the bell pepper and dice finely.
• Boil onion, garlic and diced peppers in about 200 ml cauliflower water. Add tomato paste and pour the strained tomatoes.
• Stir in herbs, chopped dates and chili flakes as well as the yeast flakes and simmer everything for approx. 10 min. Season to taste with yogurt, salt and pepper. Add the chickpeas.
• Pour a layer of the sauce into an ovenproof dish, place the cauliflower florets on top and cover with the remaining sauce.
• Bake in preheated oven at about 180° C top/bottom heat for about 20 minutes.

• Simmer cauliflower florets in water until tender.
• Then finely puree with the white beans and spices with blender.
• Bring to a boil in a saucepan and thicken with starch flour.