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.

• Wash kale and remove leaves from the stem.
• Cut the leaves into smaller pieces.
• Peel beet and cut into small sticks.
• Peel and chop the onion and garlic as well.
• Bring everything together to a boil in a pot with about 300 ml of water.
• At the end of the cooking time, stir in the black beans.
• 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.

• Combine flour, baking powder, and salt in a medium bowl.
• Pour warm water and yogurt into the bowl.
• Stir with a spoon, then knead with your hands. It should be a soft and smooth dough, not too dry, but not sticky.
• Then let the dough rest covered for 15 minutes.
• Divide the dough into 4 portions and sprinkle the work surface with a little flour.
• Shape each portion round with flour.
• Heat an enameled pan on the stove until hot.
• In the meantime, roll out each ball of dough into an oblong shape with a rolling pin, adding a little more flour if needed. The dough should not stick.
• Once the pan is hot, add a patty and bake, covered, for a few minutes over medium-high heat until bubbles form. Then turn and continue baking without a lid.
• Repeat this process for each batches.

• Wash green beans, cut off the ends and then cut into small pieces.
• Bring to the boil briefly in a pot of water. Then strain.
• Peel and chop the remaining ingredients and put them in a pot with the green beans. The white beans and corn are added at the end, because they are already soft.
• Add tomatoes, spices and water.
• Let the whole simmer covered for about 30 minutes.
• Finally, strain and rinse the canned white beans and corn, then add.
• Season everything to taste and thicken the sauce with flour. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

• 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.
• Allow 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 rolls 2-3 cm thick with flour. Cut small pieces from them with a knife. Press a hollow in the center either with a fork or the handle of a spoon.
• Place the gnocchi in the boiling water, lower the heat and let them steep slightly until they float to the top. Then remove them with a skimmer.
• Peel vegetables. Cut beets into slices. Cut beet into very thin small slices.
• Simmer beet and beet with water for about 30 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 and season with salt and pepper.

• Peel the potatoes, cut in half and boil in water for about 20 minutes until soft.
• Peel the purple carrots and cut into slices. Simmer with water and the chopped red onion for about 20 minutes.
• Season with salt and pepper. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
• Strain the white beans and briefly rinse with cold water.
• Then heat briefly in an extra pot with 1 tablespoon of water.
• Pour over finished beet greens when serving.

• Peel beet, and cut into small thin pieces.
• Cook them already with water, because beet need a longer cooking time.
• In the meantime, peel and slice the purple carrots.
• Cut the onion into small cubes.
• Add everything together to the beet and simmer the stew for about 30 minutes.
• Cut the purple pointed cabbage into strips, then wash and add to the vegetables at the end of the cooking time, about 10 minutes before. The pointed cabbage does not require such a long cooking time.
• 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 spices.
• Strain the kidney beans and warm them briefly in the vegetables.
• While the vegetables are cooking, the sweet potatoes can be cooked.
• To do this, peel them and cut into slices.
• Cook in water for about 12 minutes.

• 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.