Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 onion, diced
• 1 can tomatoes, peeled and chopped
• salt
• olive oil
• 1 cup couscous
• 1 1/4 cup vegetable broth (or dissolve 1/2 vegetable bouillon cube in 1 1/4 cup of hot water)
• nutritional yeast

Recipe:

Heat the olive oil in a large pot. Add the onion, red bell pepper and zucchini. Fry 15 minutes stirring occasionally (after 10 minutes add the tomatoes). Add some salt to taste.

Bring the broth to a boil. Add the couscous. Stir, cover and remove from heat. Allow to stand covered for five minutes. Stir to fluff before serving.

Transfer the couscous to a serving platter and top with the vegetable mixture. Serve with nutritional yeast.

Ingredients:

• mango, peeled and sliced
• fresh squeezed orange juice
• 1/3cup coconut milk

Recipe:

Put mango into blender. Mix it.  Add the rest of the ingredients.  Blend until fully mixed. You can chill it for 1 hour in refrigerator.  Serve in little glasses.

Ingredients:

• 3 cups flour
• 1 tbsp baking soda
• 3/4 cup sugar
• 4,5 ounces butter, dissolved (I always use vegan margarine)
• 2 eggs
• 1 cup soy milk
• 1 cup blueberries
• powdered sugar to sprinkle

Recipe:

Preheat oven to 400°F. Mix flour, baking soda and sugar in a bowl. Mix it up with butter, eggs nad soy milk.  Add blueberries. Put dough into oiled muffin tins, and bake twenty minutes.

Serve sprinkled with powdered sugar or cut in half with butter.

Ingredients:

• 1 tbsp olive oil
• 1 cup champignon mushrooms, sliced
• 1 cup oyster mushrooms, sliced
• 2 cloves garlic, chopped
• salt
• pepper
• 4 tortillas
• 2 tomatoes, sliced
• green dressing (recipe)

FILLING:

Saute mushrooms and garlic on medium heat in non stick pan in olive oil. Remove from heat, add salt and pepper to taste.

TORTILLAS:

Heat tortillas. Put filling on the tortillas and then roll them up. Serve on warm plates with green dressing and tomatoes.

Ingredients:

• water
• 2 bars dark chocolate
• pinch of orange peel powder or cinnamon (optional)

Recipe:

Fill the pot with hot water. Heat until it just begins to simmer. Place the bowl with chocolate over the water (the bottom of the bowl can’t touch the water). Let the chocolate begin to melt, add orange peel powder or cinnamon, then stir it until smooth. Pour into heart shaped molds. Leave to set in a cold place.

Ingredients:

• 3,5 ounces soba noodles
• 1 pinch of salt

• 6 ounces tofu
• 2 tbsp soy sauce
• 1 tsp lemon juice

• 3 cups vegetable broth
• 1 tsp shiro miso
• 1 bunch scallions, chopped
• pepper
• brown sugar or xylitol

Recipe:

Cook soba noodles - add dried noodles and salt to a pot of boiling water and cook for 8 minutes.

Combine say sauce and lemon juice in a bowl. Marinate the tofu in this marinade mixture for at least 10 minutes.

Put miso, scallions and tofu to a pot with boiling broth. Cook for 5 minutes. Add sugar and pepper to taste.

Serve with soba noodles.

Ingredients:

• 1 clove garlic, minced
• 1 onion, diced
• 1/4 tsp dried ginger
• 1 red bell pepper, diced
• 1 head broccoli, diced
• 5 champignon mushrooms, sliced
• 1/2 cup cashew nuts
• 1 tbsp sunflower oil
• salt
• 1/4 cup water

Recipe:

Warm the oil on the pan. Stir onion, garlic and ginger for about 2 minutes.

Add water, red pepper, broccoli and mushrooms. Simmer for 10 minutes. Salt to taste.

Serve with pieces of cashew nuts on top.

Based on recipe from “Carol Vorderman’s Detox for Life: The 28 Day Detox Diet and Beyond“

Ingredients:

• 3-4 cups water
• 1 cauliflower, diced
• 1 onion, diced
• 1 cup almonds, peeled
• 2 celery sticks, diced
• 2 tbsp sunflower oil
• salt
• pepper
• nutmeg

Recipe:

Fry onion, almonds and celery in the oil, for about 3 minutes, stirring occasionally. Add water and cauliflower, bring to a boil and simmer for 10 minutes. Blend until smooth. Add salt and pepper if needed. Then cook again about 3 minutes. Serve hot with a pinch of nutmeg on the top.

Ingredients:

• 1 clove garlic, minced
• 1 onion, diced
• 8 ounces tofu, drained and crumbled
• 1 carrot, diced
• 1 cup champignon mushrooms, diced
• 1/3 cup black olives, sliced
• 2 tsp nutritional yeast (optional)
• 1 tsp soy sauce
• 1 tbsp oil
• 1/4 tsp turmeric
• 1/2 tsp thyme
• pepper

Recipe:

Saute garlic, onion, turmeric and thyme in oil for 2 minutes.

Stir in tofu, carrot, mushrooms, olives, soy sauce and nutritional yeast and cook for 5 minutes.

Add pepper to taste.

Bon appétit

Ingredients:

• 2 cups sauerkraut
• 1 onion, diced
• 2 cups chickpeas, cooked (equals 1 can)
• 2 cups champignon mushroom, sliced
• 1 tbsp caraway seeds, ground
  
• 1 tbsp sunflower oil
• 1 cup water
  
• salt
• pepper
  
• wholewheat breadrolls

Recipe:

Stir-fry sauerkraut, onion and champignon mushrooms in the 3 tbsp of water for 5 minutes. Add water, chickpeas and spices and cook for about 20 minutes. Add oil and mix. Serve hot with wholewheat breadrolls.