Season : Year-round Time : 1h 35min Ingredients (10 Servings): 125g Flour 1tsp Baking Powder 1/4tsp Fresh Ginger 1/4 tsp Salt 30g Melted Butter 120ml Milk 8g Vanilla Sugar 3 Eggs 80g Granulated Sugar 900g Apples Method : Preheat your oven to 190 º C. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside. In a seperate bowl, whisk together the melted butter, milk, and vanilla sugar. In another bowl, beat the eggs, sugar, and fresh ginger with an electric...

Season : May - September Time : 20 Minutes Ingredients (4 Servings): 250g Silken Tofu 1 Lemon (Zest and Juice) 4 Tbsp Nutritional Yeast 85g Cashews 1 Tbsp Olive Oil 1 Tsp Salt 1/2 Tsp Pepper 100ml Pasta Cooking Water 500g Pasta A Handful of Arugula for serving Thick Balsamic Glaze for Garnish Method : Soak the cashews in warm water for at least 3 hours. (Tip: I usually start in the morning and let them sit all day in a jar until evening.) Cook the pasta according to the package instructions....

Season : July - February Time : 1 Hour 25 Minutes Ingredients (2-3 Servings): 4 Tbsp Olive Oil 100g Leeks 1/2 Small Peperoncino 1 Butternut Squash 250g Vegan Minced Meat 60g Parmesan Cheese 50ml Vegetable Bouillon 1 Clove Garlic 1 Tbsp Oregano 1 Tbsp Thyme Salt & Pepper to taste Crème Fraîche as Topping Method : Preheat your oven to 200 degrees celsius. Cut the butternut squash in half lengthwise and scoop out the seeds. Score the flesh in a crisscross pattern, making sure not to pierce the...