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  • AutorenbildSebastian Henrich

Preparation time: 20 minutes

Cooling time: 2 hours (optional)

Est. price: 8 Euros (Germany)


300g almonds

200g dried plums

150g chickpeas

150g peanut butter

50g almond flakes

20ml (apple) syrup

Soak the almonds over night before blending them together with the plums. Use a blending stick, that way the base won't end up perfectly smooth so you end up chewing some crunchy material when enjoying the cake. Form a base with your bare hands; or shove it into a form if you have one.

As for the topping, simply blend the chickpeas with the peanut butter until it's really creamy. You can either use this paste, or if you like it sweet, add some syrup.

Spread the cream on top of the base and shape it evenly with a knife. Top it with almond flakes and some apple syrup decoration.

You may already serve this heavily nutritious cake or let it cool down for a few hours.

  • AutorenbildSebastian Henrich

Preparation time: 10 minutes

Cooking time: 40 minutes

Est. price: 1,30 Euros (Germany)


1 eggplant

50g kale


half an onion

garlic powder

50g red beans



olive oil

150g couscous

50ml tomato sauce

2 cherry tomatoes

Cut the eggplant into two halves, insert slices that you fill with pieces of kale and onion. Add a thin layer of olive oil, sumac and garlic powder. Then shove the eggplant into the oven for 40 minutes at 200°C.

In the meantime, prepare couscous with tomato sauce. You can add kale and onion leftovers into the pot.

Blend soaked red beans with turmeric, curry and olive oil, before laying it down onto the plate where you will cover it with the couscous.

Serve your friends and enjoy your day!

  • AutorenbildSebastian Henrich

Preparation time: 10 minutes

Cooking time: 10 minutes

Est. price: 1,30 Euros (Germany)


200g (smoked) tofu

50g flour

50ml soy sauce

chili flakes

garlic powder

100g sugar-free soy yogurt

2 carrots


rocket salad


Cut the tofu into sticks and soak them into a mix of soy sauce, chili flakes and garlic powder. Afterwards, roll them in flour before frying them in a sunflower oil.

Blend carrots with soy yogurt, sumac, olive oil and salt. Heat it up gently before using it as a dip for the tofu sticks.

Serve something green on the side!

New recipe every Sunday!

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