Broccoli Pesto
By Claudia Schilling
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Hardly anyone is unfamiliar with the creamy garlic-basil puree from Italy. This recipe puts an interesting twist to the old recipe. Seriously good!
By Claudia Schilling
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Tempeh noodles
By Noémie Nutrition
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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.
Fish soup with saffron
By Sofie Jaeger
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The late bird catches the red worm
Zurich Geschnetzeltes with seitan
By Anja Constien
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A classic recipe made vegetarian
Apple, courgette, herb cheese and maple syrup tartlets
By Johanie Sulliger
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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).
Parsley couscous salad
By Sofie Jaeger
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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.