• Place seeds or nuts in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours. Drain seeds/nuts thoroughly and add to food processor. Add all ingredients. Process until very creamy and smooth, scraping down sides and adding additional water as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, ginger for zing, or salt for flavor + balance
• Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel)
• Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber band
• Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. The longer it sits in the fridge the more it will firm up
• To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently
• Enjoy chilled with seed crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled
• Leftovers keep well covered in the refrigerator up to 5 days

• Wash and drain the soaked mung beans, then place them in a blender along with ginger, spice mix, salt and hing, olive oil, (optional) chillies and about 2 tablespoon of water, blend until smooth.
• If the consistency seems too thick, add a little more water. It should be like a thick crepe batter
• Heat a cast-iron pan over medium-high heat, then coat the pan with ghee
• Pour ¼ cup of batter and cook until the bottom is golden and the edges begin to lift from the pan, 2-4 minutes
• When you shake the pan, it should easily move. Be patient, if you try to turn too early, it might break apart
• Flip the tortilla and cook the other side until it’s firm and golden, for about 2-3 minutes
• Repeat steps 2-4 until finished and keep them warm by placing cooked tortillas covered in a cloth or kitchen towel or in warm oven

For the topping Veggies

• Place your veggies into a steam cooker and cook until tender, add a little olive oil (about 1 teaspoon to 1 cup of vegetables) and salt and mix well -keep warm aside
• Heat a cast-iron pan over medium-high heat, add Sesame, sunflower and nigella (kalonji) seeds and toast them 3-4 minutes until they are lightly browned. Place in a little bowl for service

Avocado Green Salsa

• Take one tortilla, spread about 1/2 tablespoon of avocado salsa
• Add your choice of veggies, sprinkle seeds, and according to your taste some more lime juice and salt and enjoy rolled or open!

• In a bowl, mix dry ingredients well
• Add the liquids and mix them all with a few strokes until you form a smooth dough (avoid the temptation to play with dough and don’t overmix)
• Divide dough into 3 little balls and shape them with wet hands
• Brush a little more almond or butter milk and sprinkle kalonji, poppy, cumin or sesame seeds
• Bake in oven at 180degrees celsius about 15 minutes, until it turns into slightly brown crust
• Eat warm with your homemade cheese!

• Heat a small saucepan and melt the ghee at medium to low heat. Add spices, sunflower, and sesame seeds toast for a minute so that spices give their aroma
• Add the raisins, quinoa flakes (or grain of your choice) and mix them well with spiced ghee. You can add the protein powder and mix well
• Add a little hot water, just to cover the ingredients. Mix well and simmer at low heat, covering partially. Keep some hot water next to it and as it absorbs very quickly, add a bit more slowly. You can also replace this next part of water with milk and adding it slowly as the porridge cooks
• Cook about 10 minutes until everything is soft and cooked but not too dry. It should have a creamy texture
• Meanwhile toast almond and coconut shaves in a small pan until they turn into lightly brown color
• Serve warm with a drizzle of honey or maple/date syrup

• Adjust your oven to 160 degrees celsius. Prepare your cake mold by lining with paper and brushing some melted coconut or olive oil
• Swift flours and cacao and mix with spices, salt, baking powder and sodium bicarbonate
• Mix crushed pecans, orange peel and carrots in another bowl
• Mix whisked eggs or flaxseed mixture with date puree or your choice of sweetener and melted coconut oil. If you are not using eggs, add 1tbs apple cider vinegar, too
•  Add these liquids to flour mix, add the pecan-carrots mixture and mix them all well with wooden spoon
• Check the consistency. If it is too dry add some (plant) milk. If it is too liquid add some flour. Taste for sweetness and add more if necessary
• Pour into tray, decorate with pecans or walnuts
• Bake at 160degrees for about 1hour. Check with a toothpick or knife, if it comes out clean, take it out, rest it inside the tray until it cools down completely

• Set the oven to 160 degrees celsius
• Brush half the the oil into your heat resistant dish
• Place the fruits or marmalade on the bottom
• If you are not using marmalade, drizzle a little maple or date syrup
• Sprinkle oats, seeds, coconut, almond, spices, vanilla and salt
• Drizzle rest of the oil on top
• Bake for about 15-20min or until the opt is golden brown and fruits are cooked
• Enjoy with a ginger-cardamom-hibiscus tea!

For Marmelade

• For marmalade, simply cook the cut plums with a little bit of water and spices like cinnamon, clove, star anise, vanilla. You can add 1-2 dates, or raisins to make it sweeter if your plums are not sweet enough. First bring to boil and then simmer until they are soft. Add chia seeds (I added 2 tbs for about 1kg plums) before or after blending the plums in a blender or food processor and mix them all. Pour to jars while they are hot, seal well and let them cool. I keep them in the fridge just in case.

• Melt the ghee in a pot and add spices, sauté 1 minute
• Add ginger, leeks and onions (orfennel and asafoetida powder), sauté until they are soft
• Add all other vegetables and salt
• Add water just below the level of vegetables (not covering)
• Simmer until they are soft, about 15minutes, check with a fork occasionally
• Add coconut or almond milk at the end and simmer 5 more minutes
• Blend them all in a food processor or hand blender
• Place pumpkin or sunflower seeds and cook until they are lightly browned (do not burn them)
• Serve your soup with seeds and sprouts, add more black pepper and nutmeg if needed

• Drain quinoa and wash very well under running water. Then boil in water for about 7-9 minutes (like pasta) with a pinch of salt and keep it al dente (like pasta again!). Drain and keep aside.
• Drain mung beans and boil and when the white foam appears on top of water, drain it again and put into new fresh water and boil one more time until they are soft enough. Do not add salt as it gets harder to cook.
• Meanwhile toast your seeds and pine nuts in a dry pan until they are lightly brown color and leave them aside to cool.
• In a big bowl, mix quinoa, mung beans, chopped herbs and mix well.
• Mix your sauce in a small jar and shake well.
• Add mango, avocado, half of seeds and pine nuts, and the sauce and mix them all gently with 2 table or salad spoons.
• Place this mix into your serving dish and sprinkle the remaining seeds and pine nuts and if you have/prefer, the coconut shreds-mango shreds and chilli pepper mix.
• Decorate with herbs and 1-2 fruits as well

• Put ghee in a sauce pan and let it melt, add spices and toast for 1-2 minutes
• Add amaranth, raisins, milk and water in a saucepan. Bring to a boil
• Reduce heat, cover and simmer for 15 minutes or until the grains are fluffy and the water is absorbed
• Meanwhile toast pine nuts and pistachios in a small pan until they are lightly browned
• Serve the porridge with nuts and drizzle of a date / maple syrup

• Just blend them altogether and pour in a mug. I gave it a swirl with the milk frother to have a nice foam on top.

• In a small pan melt the oil and add rice, coconut shreds, pumpkin or sunflower seeds, pine nuts and spices.
• Toast them all 1 minute and just smell this divine taste already!
• Add the flax or chia seeds
• You can add vegan protein powder to boost and balance the nutrition values 
• Add the milk and water stir well, lower the heat and simmer for about 10 minutes, until rice is cooked. Add more water or milk if necessary
• Serve with your nutbutter or a drizzle of honey / maple syrup 
• Garnish with coconut shreds and lime peel