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Parsley

Broccoli Pesto

Broccoli Pesto

By Posted on 1 min read
Hardly anyone is unfamiliar with the creamy garlic-basil puree from Italy. This recipe puts an interesting twist to the old recipe. Seriously good!

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Tempeh noodles

Tempeh noodles

By Posted on 1 min read
Tempeh is made from soybeans left whole (unlike its cousin, tofu). And the result is a food that tastes better than tofu and has a denser, sometimes even crunchy texture. In short, this is a food you should try urgently, even if you are not vegan.

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Fish soup with saffron

Fish soup with saffron

By Posted on 1 min read
The late bird catches the red worm

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Zurich Geschnetzeltes with seitan

Zurich Geschnetzeltes with seitan

By Posted on 1 min read
A classic recipe made vegetarian

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Apple, courgette, herb cheese and maple syrup tartlets

Apple, courgette, herb cheese and maple syrup tartlets

By Posted on 1 min read
This dish can be eaten as an appetizer or as a main course with a nice seasonal salad. It will surprise you with its mixture of flavours and you will see that the apple mixes well with salty flavours (and just as well in a salad of seasonal raw vegetables).

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Parsley couscous salad

Parsley couscous salad

By Posted on 1 min read
Today we have a parsley recipe from Arabic cuisine for you – the parsley couscous salad is also very good to take as a lunch bag for spring hikes.

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