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.

• 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.

• Wash lentils and bring to a boil with 2 times the amount of water. Then simmer gently for about 12 – 15 minutes.
• When the lentils are soft, stir in the rolled oats and the red lentil flour or chickpea flour, alternatively potato flour. Add a little more water if necessary.
• Stir in the spices and remaining ingredients as well.
• Leave the mixture to stand, covered, for about 30 minutes.
• Preheat oven to 180 degrees Celsius top/bottom heat.
• Form burgers from the mixture.
• Place on a baking sheet with baking paper. Cover with additional baking paper.
• Bake the burgers in the oven for 20 minutes.

• Peel the beet and cut into slices.
• Simmer in a pot of water for about 30 minutes until tender.
• Then drain.
• On a baking sheet with baking paper, place the slices.
• Wash red lentils and simmer with double the amount of water for about 12 minutes.
• Then puree the lentils with a hand blender. Make sure that the paste is not too soft. Sift off any excess water beforehand.
• Season the lentil paste with the spices.
• Then coat each slice of beet thickly with the lentil paste. Place a second slice on top. Spread the top slice with a little mustard and spread the bread crumbs on top. Press down lightly.
• If you don't like mustard, you can coat the 2nd slice of beet again with the lentil paste.
• Proceed in the same way with the remaining beet slices.
• Preheat the oven to 160 degrees Celsius top/bottom heat and bake the beet cordon bleu for about 5 minutes.

• Cook the rice with 3 times the amount of water for 20 minutes until soft.
• The beans can be taken from the can, because here they are already cooked. Puree the beans with a blender.
• Mix rice and beans and all other spices in a bowl.
• Use your hands to cut and shape burgers.
• Place them on a baking tray with baking paper. Then cover with an additional baking paper.
• Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 minutes.

• Simmer quinoa with 2 – 3 times the amount of water for 15 minutes. Then let it steep covered for another 5 minutes.
• Also simmer the lentils with 2-3 times the amount of water.
• Mix quinoa and lentils.
• Add the spices, parsley and the rest of the ingredients to the mixture and knead lightly. If the mass is too liquid, add a little potato flour.
• Bring the water to a boil in a saucepan.
• From the mass always cut small balls and round.
• Put them into the boiling liquid. Turn down the temperature and let them steep in it for about 10 – 15 minutes until they float to the top.

Caper sauce

• For the caper sauce, simmer the water withS alz, the shallot and the tarragon for 5 minutes. Then stir in the mustard and add the sieved capers.
• Mix the flour in a cup with a little cold water and add to the sauce. Then bring to the boil briefly and season with salt. Depending on the taste and thickness of the sauce, use more or less flour. If necessary, refine with lemon juice.

• Simmer lentils with 2 – 3 times the amount of water for about 12 minutes. Then puree.
• Stir in lupine flour.
• Allow the mixture to swell for 15 minutes.
• Simmer quinoa with 3 times the amount of water for 20 minutes.
• Then add to the lentil mixture.
• Finish with the spices and herbs.
• Mix in enough potato flour to make a firmer mixture.
• Bring water to a boil.
• Form small dumplings from the mixture and place them in the hot water. Then turn down. Leave to infuse for 10 minutes.
• When the dumplings float to the top, they are ready. Then remove them with a slotted spoon.
• Season the broth with mustard, salt, pepper, fenugreek and soy sauce and thicken with flour.
• Then put the dumplings back into the sauce.

• Pat tofu dry and cut through once.
• Cut diamonds on each piece, but do not cut through.
• Stir together mixture for marinating.
• Brush each piece of tofu with it. Also in the spaces between.
• Sprinkle with a little herb de Provence.
• Allow the tofu to marinate for 1 hour.
• Peel the potatoes and cut them once.
• Spread each half with the leftover tofu mixture.
• Sprinkle with herbs de Provence.
• Preheat oven to 180 – 200 degrees celsius top/bottom heat.
• Cover with baking paper.
• Place the potato halves and the tofu on the baking tray.
• Bake everything in the oven for about 30 – 40 minutes.
• In the meantime, cut the savoy cabbage into small pieces, wash it and boil it in a pot with water and the finely chopped onion until soft.
• Then mix lightly with a blender.
• Bind with flour which was previously mixed with a little cold water and season with spices.

• Strain and rinse the beans.
• Puree finely with a hand blender.
• Mix in all the spices and ingredients.
• Bind with potato flour.
• Shape the burgers with wet hands.
• Place on a baking sheet with baking paper. Cover with additional baking paper.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 20 minutes.

• Cook potatoes in potato steamer for about 35 minutes, depending on size, until done.
• Then leave to cool for a short time.
• Peel and chop the onion.
• Peel and slice the potatoes.
• Season the potato salad with salt and pepper and the mustard and water as needed. Add the onions.
• Add fresh parsley cut into small pieces and mix everything well.