• Peel the potatoes and cut them into cubes.
• Place in a bowl of cold water for approx. 15-30 minutes. Then strain.
• Mix in a bowl with paprika powder, curry powder, and soy sauce.
• Then place in the air fryer basket. Bake at 170 degrees Celsius for 30 minutes.
• Halfway through the baking time, turn the potato cubes once using the special air fryer tongs.

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.

• Clean, wash, and chop the vegetables.
• Simmer in a pot of water for about 15 minutes.
• Then drain. However, collect the broth in a separate pot.
• Mix the tomato paste with 500 ml of broth. Add the washed red lentils and date flour and simmer for about 20 minutes.
• Danach mit 2 TL Speisestärke, die mit 4 TL kaltem Wasser angerührt wurden, aufkochen lassen zur sämigen Soße. Mit Gewürzen, wie z. B. italienische Gewürze, Ceyennepfeffer, Paprikapulver, Salz und Pfeffer abschmecken.
• Boil 500 ml of water in a pot.
• Mix 3–4 tablespoons of flour (approx. 70 g) with 100 ml of cold water in a large cup.
• Add this to the boiling water and stir quickly with a whisk. The result should be a thick sauce. If necessary, thicken with flour and water.
• Finally, stir in 200 ml of soy milk and bring to a boil briefly.
• Season the sauce with salt, pepper, and nutmeg powder.
• First pour some of the light sauce into a baking dish, then place 3 lasagna sheets on top. Place the vegetables on top of the lasagna sheets, then another 3 lasagna sheets, and finally the tomato sauce with the lentils. Always alternate the layers. Finally, pour the light sauce on top.
• Bake the lasagna in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 35–45 minutes.
• Grate the cashew nuts, mix with yeast flakes and salt. After 30 minutes, sprinkle on top of the light sauce. Finish baking the lasagna.

• Mix all the ingredients for the yeast dough and knead until you have an elastic dough.
• If using fresh yeast, first dissolve it in the lukewarm soy milk, then add it to the dry ingredients and knead.
• Cover and let rise for about 1-2 hours until the dough has increased significantly in size.
• Grind the oat flakes into flour in a blender. Mix the cinnamon and date flour in a bowl. Stir together the soy yogurt and soy drink.
• Peel, core, and chop the apples. Mix with lemon juice and the cinnamon mixture.
• Place the dough on a floured surface and roll out with type 630 flour into a rectangle measuring approx. 40 x 50 cm.
• Spread the soy yogurt/soy drink mixture onto the yeast dough.
• Spread the oat flour and apples on top.
• Carefully roll up the yeast dough from the short side. Then place it on a baking sheet lined with parchment paper.
• Mix 30 g soy yogurt with 20 ml soy drink and spread it over the apple strudel. Then let it rise again for 20–30 minutes.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Bake the apple strudel for about 40 minutes. While baking, brush the strudel twice more with the soy yogurt/soy drink mixture.

Variant 2

• After rolling out the yeast dough from the roll, carefully cut off small pieces, approx. 2 cm thick, and place them on baking paper.
• Then leave to rest for another 20 minutes.
• Bake in a preheated oven at 180 degrees Celsius (upper/lower heat) for approx. 15 minutes.

• Peel the beetroot and cut into small pieces. Cook in water for approx. 25 minutes until soft. After approx. 10 minutes, add the finely chopped onion and continue cooking.
• Peel the sweet potatoes and cut them into sticks. Mix with paprika powder. Place on a baking sheet lined with parchment paper.
• Bake in a preheated oven at 160 degrees Celsius for about 25 minutes.
• When the vegetables are cooked, season with salt and pepper. Add the drained beans from the can and bring to a boil.
• Thicken the sauce with the flour. To do this, stir the flour into 3 tablespoons of cold water in a separate cup until smooth. Add to the hot mixture and bring to a boil.

• Mix millet flakes and spelt flakes.
• Either blend or grate the chestnuts.
• Mix the cornstarch and cold water in a cup.
• Mix everything together with the spices, soy yogurt, and soy milk in a bowl.
• Using 2 small teaspoons, scoop small mounds of the mixture and place them on a baking sheet lined with parchment paper.
• Bake in a preheated oven at 180 degrees Celsius with convection for about 15 minutes.

• Peel and chop the carrots and onion. Wash, deseed and chop the bell pepper.
• Put all the ingredients in a pan with the spices, except for the kidney beans.
• Allow to simmer for approx. 15 minutes. Then add the beans and simmer gently for another 10 minutes.
• Wash the rice and simmer in an extra pan with three times the amount of water for 20 minutes.
• Finally, season the chili again to taste and serve with the rice.

• Bring the chickpea flour to the boil with 100 ml water in a pan.
• Mix the tofu with 50 ml water.
• Mix the tofu, chickpea paste and all the spices and other ingredients together and knead well.
• Cut the baking paper into approx. 20 x 20 cm pieces. Remove a small mass from the dough, shape it into a long shape and wrap it in the baking paper. Twist the ends together to form a sweet.
• Place everything on an oven rack. Preheat the oven. Cook at 200 degrees Celsius top/bottom heat for approx. 50 minutes.
• Place the currywurst on a plate and sprinkle with curry powder. Serve with ketchup and chips.

• Peel and finely chop the onions.
• Brown in a pan with water. See the article “Brown onions without oil” on my homepage.
• Finally, stir the paprika powder and date flour into the onions and brown again briefly with a little water.
• Dissolve the fresh yeast in an extra cup of lukewarm water.
• Put the flour, salt, caraway powder, yeast water and onions in a bowl and mix together.
• Then cover and leave to rise for approx. 40 minutes. The dough is very loose.
• Stir the batter once halfway through.
• Then, on a well-floured surface, carefully let the loose dough slide. It is best to use type 1050 spelt flour.
• Dust the dough again with a little spelt flour and then carefully fold the dough 2 – 3 times with a pastry card. First fold in half from top to bottom, then fold the other half from bottom to top. Then fold the whole thing from right to center and from left to center. Repeat this process 1 – 2 more times.
• Carefully place the dough on a baking tray lined with baking paper and leave to rise for another 5 – 10 minutes.
• The oven should be preheated to 220 degrees Celsius top/bottom heat beforehand.
• Place the baking tray in the oven. Place a cup of hot water on the tray. Bake together at 220 degrees for 20 minutes. Then let the steam escape, remove the cup of water and turn the oven down to 180 degrees. Bake for a further 5 minutes.

• Cook the red lentils in three times the amount of water for 12 minutes.
• Rinse the cooked chickpeas, e.g. from a jar, through a sieve.
• Puree together with the cooked lentils.
• Then add the spices in a bowl.
• Add the potato flour and chickpea flour to the top and scald with a little hot water.
• Finally, add the rolled oats and stir everything together.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Line a baking tray with baking paper.
• Spread the individually cut dumplings on top.
• Bake in the oven for 25 minutes.