• Peel the bananas and mash them with a fork.
• Mix the lupin flour with the sparkling water in a separate cup.
• Mix the remaining dry ingredients in a bowl.
• Add the lupin paste and soy milk and mix everything together. Adjust the amount of liquid if necessary. The dough should not be too runny.
• Fill the dough into silicone muffin cups.
• Preheat the oven to 180 degrees Celsius upper/lower heat. Bake the muffins for approx. 25 minutes.

Glaze

• Wasser und Dattelmehl aufkochen.
• Mix the cornstarch and carob powder in a cup with soy milk.
• Then add to the hot liquid and stir quickly with a whisk.
• When the muffins are done and have cooled slightly, remove them from the pan and coat them with the glaze. It is best to dip the muffins upside down into the carob mixture.

Bean vegetables

• Wash the beans and cut off the ends of each. Then cut the beans into small pieces.
• In a pot with the water, bring the beans to a boil.
• Then drain the water and add beans again with fresh water.
• Add the savory and the finely chopped onion.
• Simmer everything together for about 20 minutes until the beans are soft.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with salt and pepper.

Sweet potatoes

• Peel the sweet potatoes and cut into pieces. Boil with water in a pot for about 10 minutes until soft.

• Mix all dry ingredients together.
• Stir in soy curd and soy drink or other vegetable drink.
• Cover and let rise for about 1 hour.
• Then knead again briefly with floured hands.
• Take small sections at a time, shape into rounds and then flatten slightly.
• Heat an enameled pan.
• Turn heat to lowest setting.
• Place a piece of baking paper in the pan.
• Place the flattened pancake in the pan on the baking paper and cover with a lid.
• When the pancake has risen and bubbles form, turn it over and finish baking from the other side without the lid.

• Cut the carrot into slices.
• The remaining vegetables in cubes.
• Chop the onion, leek and spring onions.
• Put everything together in a large roasting pan.
• Distribute spices and herbs, soy sauce, tomato paste as well as starch on the vegetables.
• Mix everything properly and pour wate.
• Cover with a baking paper.
• Bake in preheated oven at 200 degrees celsius top/bottom heat for 1 hour. In between always stir once.
• Add the beans only at the end of the cooking time.
• If necessary, top up with water. Extra seasoning to taste.

• Wash beluga lentils and place in a large pot.
• Peel the potatoes and cut into cubes.
• Wash and chop the peppers and spring onions as well.
• Add everything together to the lentils in the pot.
• Add tomato paste and fill with water.
• Simmer the whole thing for about 25 – 30 minutes until the lentils are soft.
• At the end, season with the spices and add the chopped chives on top.

• Wash and chop the vegetables. Cook in water until firm to the bite.
• Peel sweet potatoes and cut into thin slices.
• Finely puree tofu, soy drink and yeast flakes in a blender.
• Pour the mixture into a saucepan. Add 100 ml of water and bring to a boil. To thicken the liquid, mix the starch in a cup of cold water, add to the liquid and bring to the boil.
• Season with onion powder, garlic powder, turmeric, salt and pepper, and a splash of soy sauce.
• In a baking dish first fill half the can of tomatoes. Season with salt, pepper and oregano.
• Spread the thin slices of sweet potato on top of the tomato sauce.
• Then add the drained vegetables on top of the sweet potatoes.
• Cover the vegetables again with a layer of sweet potatoes.
• Finally, cover with the tofu sauce.
• Bake in preheated oven at 200 degrees celsius top/bottom heat for about 40 minutes.

• Mix whole spelt flour, dry yeast and salt in a bowl.
• Heat the soy drink and dissolve the date flour in it.
• Add warm water and soy drink with date flour to the dry ingredients.
• Stir everything well.
• Cover and let rise for 1 hour.
• Slide dough onto a well-floured surface. With floured hands, lightly knead the yeast dough and shape it into an oblong shape.
• Line a loaf pan with baking paper. Pour in the dough and let rise, covered, for another 20 minutes.
• Preheat oven to 220 degrees. Then reduce heat.
• Put the baking dish in the oven and bake at 200 degrees celsius top/bottom heat for 25 minutes.
• Halfway through baking time, reduce temperature to 180 degrees and bake for another 25 minutes.
• Remove the finished bread from the mold and brush with cold water.
• When the toast has cooled, it can be cut into thin slices.

• Clean and chop the vegetables.
• Peel the potatoes and cut into cubes.
• Rinse lentils in a sieve.
• Put everything together in a large pot with the water.
• Simmer the lentil stew, lightly covered, for about 30 minutes.
• When the lentils are soft, season with the spices.

• Wash kale and remove leaves from stem.
• Cut the leaves smaller and simmer in the water for 15 minutes.
• Then drain and coarsely blend with a little water using a blender.
• Peel the pumpkin, remove the seeds and cut into small pieces.
• Also peel and cut the beets and the other root vegetables.
• Put everything together with the kale in a pot with water.
• Add onion and garlic peeled and chopped.
• Simmer the stew 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.
• Season to taste with the spices.
• Boil buckwheat noodles in water for 10 minutes.
• Then strain and serve with the vegetables.