Okara is a by-product of tofu and soy milk production that can be used in many ways, such as in these delicious pancakes. Recipe by Sarah-Vanessa, Velvet & Vinegar
Family farmers don't earn enough. As a result, many of them live in poverty. We increase their income by sharing with them what we earn from the sale of their products. As we can now see, the gebana model has brought about real change.
This recipe shows you how to give your favourite nuts a probiotic boost for added health benefits and taste. These savoury treats are best enjoyed on sourdough bread or together with your favourite homemade crackers. Recipe by Alexis Goertz, Edible Alchemy.
These oven-roasted hokkaido wedges take only a short time to put together and are still fancy enough to serve as a side dish for company. Recipe by Carmen Baumann, The Good Mood.
The kiwi is like a quick-change artist, going from rock-hard and sour one moment to juicy and aromatic the next. We explain why kiwis keep ripening after harvest and the best way to ripen them at home.
This lentil salad is made in no time and is great to prepare in advance. Toasted hazelnuts round off the flavour of this seasonal dish. Recipe by Sophias Happyplace
This colourful bowl with lots of veggies and protein is full of flavour. The homemade hummus is a highlight. Recipe by Shiruna from My Elephant Kitchen
These spicy lentil patties can be served plain as finger food or in a veggie burger. Recipes by Shiruna from My Elephant Kitchen.
The oriental classic made from pureed chickpeas is very easy to prepare. Here you'll find the basic recipe as well as instructions for a variation with beetroot. Recipes by Shiruna from My Elephant Kitchen
Spaghetti squash can be used to make all kinds of wonderful dishes. Stuffed with tomatoes, topped with mozzarella cheese and browned in the oven, this dish even gives lasagne a run for its money. Recipe by Regula Schneider, farmer at the Schore organic farm
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