• Peel the sweet potato and cut it into evenly sized long slices.
• Place as many as will fit in the air fryer.
• Bake at 160 degrees Celsius for 20 minutes. Adjust the time depending on the thickness of the slices. Turn the individual slices approx. 5 minutes before the end of the cooking time.

Banana bread with glaze

• Blend oatmeal into oat flour.
• Mix all dry ingredients together.
• Blend the dates with water and almond milk to form a paste.
• Peel the bananas and mash them finely with a fork.
• Add everything to the dry ingredients and stir.
• Preheat the oven to 200 degrees Celsius upper and lower heat.
• Line a long cake pan with parchment paper and pour in the batter.
• Bake the banana bread for 50 minutes. After 5 minutes, cut into the middle. Brush with a little almond milk and continue baking.
• When the banana bread is ready, remove it from the oven and allow to cool slightly.
• In the meantime, make a pudding glaze from date water and pudding powder.
• To do this, simmer 120 ml of water with 3 dates for about 5 minutes. Then squeeze out the dates and remove them. Alternatively, you can use 20 g of date flour. Leave this in the liquid.
• Mix 20 g vanilla-flavored pudding powder with 20 ml almond- or soy drink. Add to the hot date water and cook quickly to form a paste.
• Allow to cool slightly and spread over the banana bread.

Banana bread without glaze

• Mix all dry ingredients in a bowl.
• Peel the bananas and mash them with a fork.
• Add to the dry ingredients and fill up with almand- or soy drink.
• Bake in a preheated oven at 200 degrees Celsius upper and lower heat for approx. 60 minutes. Cut into the middle after 5 minutes. Brush with a little almond- or soy drink and continue baking.

Cake dough

• Place the dry ingredients in a bowl and mix together. Mix the lupin flour with the sparkling water in an extra cup beforehand.
• Add the apple sauce and the remaining ingredients and stir everything together.

Filling

• For the filling, make a pudding from the ingredients. Bring the cocoa and soy drink to the boil in a pan and stir well. Mix the cornflour with 1 tbsp of soy drink in a cup and then add to the hot liquid and bring to the boil.
• Leave the pudding to cool slightly. Add half of the mixture to the batter and stir in.
• Then line a rectangular tin with baking paper, fill it with half of the dough and smooth it out.
• Pour the remaining half of the pudding onto this half of the dough and smooth it out.
• Then add the remaining half of the dough on top. Lightly prick the dough several times all over with a fork.
• Bake in a preheated oven at 180 degrees Celsius top and bottom heat for 20 – 30 minutes.
• In the meantime, make the glaze for the brownies.

Glaze

• Cut the dates into small pieces and simmer with water for approx. 5 minutes until soft and creamy.

  Add the soy drink to the liquid and simmer briefly.

  Then pass through a sieve.

  Stir the cocoa into the liquid with a whisk.

  Stir the cornflour with a little soy drink in a separate cup until smooth.

  Add to the hot liquid and bring to the boil until it thickens
• When the mixture has cooled slightly, spread it over the finished cake and smooth it out.

Finishing

• Once the cake is baked, cover with the icing. Leave to cool slightly and then remove the cake from the tin with the baking paper.
• Then cut into small pieces and leave to cool completely.

• 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.

• Soak the soybeans overnight in a pot of water. The beans should be completely covered.
• The other day, drain the water through a sieve and rinse the soybeans with water.
• Put the soybeans in a container with 1 l of water and puree with a blender or hand blender.
• Then place in a large strainer, a tight cloth, or a nut milk bag and pour in the pureed mixture.
• Press very firmly so that the soy milk comes out.
• Pour the soy milk into a large saucepan and fill with water to 1 liter. Then bring to a boil. Make sure that it does not boil over.
• Add the salt.
• Simmer the soy milk for approx. 10 – 15 minutes at 90 degrees. Stir again and again during this process.
• Then remove the pot from the heat and allow the soy milk to cool.
• Pour into a clean container or glass bottle and store in the refrigerator.
• The drink keeps 2 – 3 days in the refrigerator.

• 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.

• Mix all dry ingredients for the yeast dough in a bowl.
• Add soy curd and soy drink and mix everything in.
• Cover and let rise for 1 hour.
• Bring the frozen sour cherries to a boil in a saucepan with the water and date flour.
• Once the sour cherries are thawed, season with a little cinnamon.
• Mix starch flour with 1 tsp cold water until smooth and pour into the hot liquid.
• Simmer cherries for 1 – 2 minutes until a thick mass is formed.
• Then allow to cool.
• Mix the soy curd in a small bowl until smooth.
• Stir in carob bean gum.

Completion

• Knead the yeast dough again.
• Cut out 8 small balls and shape into rounds.
• Then shape into round small dough pieces.
• Place them on a baking sheet with baking paper and let them rise again for about 15 minutes.
• Preheat oven to 180 degrees celsius top/bottom heat.
• Spread 1 tsp of soy curd on each of the dough pieces.
• Then spread about 2 tsp of the sour cherry mixture on top.
• Bake in the oven for 20 minutes.

• Remove kale leaves from stalk, wash and cut into small pieces.
• Peel the pumpkin, remove the seeds and cut into small pieces.
• Peel and chop the onion and garlic.
• Carrots as well.
• Put everything in a large roasting pan for the oven.
• Add water, mustard, salt and pepper.
• Cook in the preheated oven at 200 degrees celsius top/bottom heat for about 45 minutes. Stir once and again during this process.
• At the end of the cooking time, stir in the cooked edamame beans.
• In the meantime, cook the potatoes. Then peel and cut into slices.
• Put water for the sauce in a pot.
• Briskly whisk in the flour.
• Bring everything to a boil. Stir constantly until a thick mass is formed.
• Add the yeast flakes and the spices and bring to the boil again.
• In a baking dish, first cover the bottom with the sauce, then layer the sliced potatoes on top. Finally cover with sauce.
• Place in oven and bake at convection oven for about 10 – 15 minutes.

• Cut everything into small pieces.
• Simmer in a pot with the water for about 20 minutes.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• Finally, season to taste and add the lemon juice.