This recipe is adaptable because you can use any canned beans and whatever vegetables you have on hand, even random ones from your fridge, like cucumbers—and it will still turn out well. Just make sure to rinse the canned beans well so they’re easier to digest. These are orzo (pasta). I like to add some to lightly thicken the stew. Ingredients for 4 servings 1 tbsp olive oil or less 100 g onion, chopped 50 g carrot, chopped 50g cucumber chopped 150 g celeriac, chopped 150 g sweet potato,...

If you’re looking for a simple, satisfying side dish with a bright twist, these baked lemony potato wedges are a must-try. They come out crispy on the outside, fluffy on the inside, and packed with herby, savory flavor. 🌿 Ingredients (Serves 2–3) 600 g spring potatoes 1 tbsp brewer’s yeast (or nutritional yeast ) 1 tbsp cornstarch 1 tbsp dried oregano 10g rapeseed oil with lemon flavor 1tsp vegan broth (powder) 1 tsp salt (for boiling water) About 1000ml water Extra salt, to finish Lemon...

Happy Easter, everyone! I just wanted to take a moment to say a heartfelt thank you  to all of you who joined our cooking meetup yesterday. As always, each of us brought along two vegan ingredients. This time, we didn’t have a specific flavor theme, which made things a little more challenging but also so more fun! It pushed us to be creative, spontaneous, and open to unexpected combinations. And what a delicious outcome we had! Together, we improvised a beautiful variety of dishes, including:...