• Wash the leeks and cut them into small pieces.
• Boil with the water until soft.
• Then bind with flour and season with the spices.

• Wash millet in a sieve.
• Bring to a boil with water.
• Simmer gently for 20 minutes. Stir around repeatedly during this process.
• In the meantime, wash the blueberries.
• When the millet is ready, spread the blueberries on top and enjoy.

• Mix all ingredients for the dough together and knead.
• Then leave to rise, covered, for 1 hour.
• Cut dates into small pieces and boil with water until soft.
• Add a little of the soy drink and mix everything together.
• Bring vanilla pulp and scraped vanilla bean to a boil along with the rest of the soy drink.
• Mix the starch with a little cold water.
• Add to the hot liquid and cook until pudding-like.
• Remove the vanilla bean again.
• Then stir in the quark and carob bean gum.
• Cut small balls from the yeast dough and roll each into a round circle.
• Place on a baking sheet lined with parchment paper.
• Let dough rise again for about 15 minutes.
• In the center, put the curd mixture and leave the edge free.
• Spread the chopped pears on the curd mixture.
• Preheat the oven to 180 degrees celsius top/bottom heat and bake the quark pockets for 25 minutes.

For the doughnuts

• Wash, peel, cut and core the apple.
• Cut into smaller pieces.
• Puree the almond drink together with the apple in a blender.
• Mix dry ingredients together.
• Add liquid to dry ingredients.
• Knead everything lightly.
• Let the yeast dough rise covered for about 1 hour.
• Then knead again on a floured surface.
• Shape into an oblong shape and cut small portions from it.
• Shape each of these portions into rounds with floured hands.
• Let the dough rest again for 20 minutes.
• With floured hands, fill each dough piece with about 1 tablespoon of chocolate pudding in the center and gently fold up the edges.
• Line an ovenproof glass baking dish with lid with baking paper.
• Roll each dough piece in a mixture of date flour and cinnamon and place in the glass baking dish with the cap facing down.
• Bake covered in preheated oven at 200 degrees celsius top/bottom heat for 20 minutes.

For the chocolate pudding

• Heat almond drink and date flour in a saucepan.
• Stir in cocoa.
• Mix starch with a little almond drink and then pour into the hot liquid.
• Mix everything well with a whisk and bring to a boil.
• Simmer until a thick paste is formed.
• Let this cool down afterwards.

• Drain tofu well and cut into slices or blocks.
• In a plate, mix the vegetable drink with 1 tsp of apple cider vinegar or lemon juice and let it curdle for 5 minutes.
• Finely mix millet flakes or oat flakes.
• Place these in a 2nd plate.
• Mix with soy sauce, paprika powder, chili powder, salt and pepper.
• In a 3rd plate, fill the cornstarch.
• First roll the sticks in the cornstarch, then dip them in the coagulated liquid. If possible, repeat this process again. However, you need more starch for this.
• Finally, roll the tofu in the dry mixture and place on a sheet of baking paper.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 10 minutes. Then turn once and bake for another 5 – 10 minutes.

• Peel potatoes and cut in half 1 x.
• Boil in water until tender. Alternatively, boil or steam the potatoes unpeeled.
• Then immediately press through a potato ricer. Leave to cool a little.
• Add salt, flour, potato flour, spelt semolina and nutmeg and mix everything.
• Bring water to a boil.
• Take one portion of the dough at a time and form 2-3 cm thick rolls on a board with flour.
• Cut small pieces from it with a knife.
• Press a well into the center with either a fork or the handle of a spoon.
• Place the gnocchi in the boiling water, turn down the heat and let them steep gently until they float to the top.
• Then remove with a skimmer.