125 recipes. Have a look.

Cornstarch-coated tofu fried until crisp, then tossed with broccoli in a garlic, ginger and soy glaze. Press the tofu while you cut the vegetables.

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

Chickpeas simmered with rosemary, garlic and tomato paste, then short pasta cooked in the pot until the broth turns creamy. Mash some chickpeas for body.

Smashed cucumbers dressed in tamari, rice vinegar, sesame oil, garlic and chili flakes. Toss them just before serving so they stay crisp.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Chickpea flour batter with red onions, tomatoes, green chili and coriander leaf, fried thin until the edges crisp. Serve hot with chutney or pickles.

Rolled oats simmered in oat milk with grated apple, cinnamon and maple syrup, topped with pumpkin seeds. Stir often so the oats do not stick.

Avocado mashed with lemon juice and olive oil, spread on crisp rye toast with chili flakes on top. Toast the bread last so it is warm when you top it.

Chickpeas in a spiced onion and tomato sauce, simmered until it clings and finished with lemon. Start the rice first so both finish together.

Granny Smith apple, spinach, cucumber and ginger root blended with lime juice and cold water. Drink it right away, as it separates if it stands.

Green beans boiled for 3 minutes and tossed hot in sesame oil, tamari, ginger, and garlic. Make the dressing first, so the drained beans go straight in.

Couscous soaked in boiling salted water, then tossed with parsley, mint, lemon, and olive oil. Serve it warm or cold.

Roma tomatoes and basil tossed in olive oil and spooned over warm garlic-rubbed toast. Let the tomatoes sit for 10 minutes while the bread toasts.

Parsley, oregano, garlic and chili flakes stirred into red wine vinegar and olive oil. Spoon it over grilled steak, chicken or vegetables.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Chickpeas blended smooth with tahini, lemon, and garlic, served with raw vegetable batons. Blend the tahini and lemon first for a lighter hummus.

Roughly mashed avocado folded with lime juice, white onion, jalapeño and coriander leaf. Make it just before serving; the avocado browns as it stands.

Whole soybean pods steamed for 5 minutes and tossed with flaky salt while warm so it sticks. Squeeze the beans out with your teeth and leave the pods.

Matcha whisked with warm water and maple syrup, poured over ice and unsweetened almond milk. Sift the powder first so the tea comes out smooth.