Legume

onion (about 80 grams) • garlic purée (about 4 grams) • sun-dried tomatoes in oil, drained (about 145 grams) • cooked chickpeas, rinsed and drained (about 230 grams) • water (about 100 ml) + 1 teaspoon bouillon powder (about 5 grams) • nutritional yeast (about 10 grams) • soy milk (about 50 ml) • fresh spinach (about 50 grams) • Salt and pepper, to taste • Couscous, • Olive oil,

pork chops • fennel bulb (cut into pieces and frozen ahead of time) • cooked red beans (about 250 grams, soaked and pre-cooked the day before) • tomato pulp (about 250 grams, homemade with garden tomatoes) • honey sauce (homemade with spring honey) • granulated garlic • Mexican-style spice blend (homemade) • large pinch suhana spice blend • drizzle of olive oil • Salt and pepper

chorizo sausage, cut into pieces • Salt, pepper, parsley • canned white beans, rinsed and drained (about 200 grams) • water (1 liter) • peeled tomatoes with juice • potatoes, cut into pieces • carrots, sliced • garlic clove, minced

chicken • green beans (about 500 grams) • artichokes • medium potatoes • grated tomato • garlic, minced • tomato paste • Salt, pepper, turmeric, and paprika • olive oil • Chopped parsley

cooked white beans, rinsed and drained (about 230 grams) • sliced onion (about 80 grams) • minced garlic (about 3 grams) • kale leaves, roughly chopped (about 110 grams) • crushed tomatoes (about 400 milliliters) • light cream or soy cream (about 200 milliliters) • shredded Swiss cheese (about 80 grams) • Salt and pepper, to taste

cauliflower • potatoes (about 175 grams) • Heavy cream • lentils (about 200 grams) • soy protein crumbles (about 60 grams) • onion • garlic • diced tomatoes • Olive oil • Salt • Pepper

French green lentils (about 250 grams) • Jura-style sausages (or substitute with smoked pork sausages) • celery leaves (from celery stalks, preferably fresh) • vine-ripened tomatoes • onion • olive oil • garlic powder • suhana spice blend (or your favorite mild curry powder) • Mediterranean-style spice blend (homemade or store-bought) • Salt and pepper • Water

carrots (about 300 grams), sliced • cooked chickpeas (about 200 grams) • onions • garlic • Olive oil or vegetable oil • Spices: salt, pepper, cinnamon, paprika, ground coriander, and cumin • bouillon cube • water (1 liter) • Fresh cilantro

lamb shanks, well cleaned and cut into pieces • dried white beans, soaked overnight (about 250 grams) • onion, grated • garlic, grated • bay leaf • ground cumin • ground coriander • tomato paste • paprika • Salt • Pepper • Oil

canned soybean sprouts (about 500 grams) • garlic • leek white (about 15 grams) • carrot • Salt, to taste • sesame oil • sesame seeds

red beans (about 85 grams) • hazelnuts (about 0.5 to 1 oz / 15 to 30 grams) • heaping tablespoons unsweetened cocoa powder • milk (about 1 oz / 30 grams) • hazelnut oil (optional) • sweetener (as needed) • tiny pinch of salt

dry green lentils (about 170 g) • sliced mushrooms (about 200 g) • chopped onion (about 65 g) • garlic paste (about 2 g) • water (500 ml) + 1 tablespoon vegetable bouillon powder (10 g) • coconut milk (about 200 ml) • To taste: sea salt & pepper • To taste: chopped parsley or cilantro • To taste: sunflower oil or coconut oil • To taste: Basmati rice

rice (about 200 grams), • onion, • garlic, • olive oil, • freshly grated ginger (about 10 grams), • curry powder, • ground cumin, • garam masala, • small yellow bell pepper, • carrots, sliced (about 150 grams), • small leeks, white parts only, sliced (use 1 + 1 extra), • vegetable broth (about 100 ml), •

red lentils (300 g) • red potatoes (about 500 g) • salted butter (20 g) • heaping tablespoon crème fraîche • large pinch suhana spice blend • coarse salt • White pepper

whole wheat couscous (about 250 grams) • fava beans (about 150 grams) • green peas (about 150 grams) • olive oil • plant-based butter • Salt and pepper • water (about 300 ml)

sweet potatoes • lentils (about 300 grams) • white mushrooms (about 250 grams) • sweet soy sauce • onion • garlic • russet potatoes • vegan butter (about 20 grams) • hazelnuts • arugula • vegan parmesan (optional) • olive oil •

light brown sugar (120 g) • canned cooked red beans, rinsed and drained (100 g) • whole wheat or brown rice flour (75 g) • dark chocolate (175 g) • large eggs • unsalted butter or plant-based margarine (110 g) • flaky sea salt • Pecans,

white beans (medium or navy beans work well) (about 450 grams) • large onion • medium carrots (about 9 ounces/250 grams), peeled and left whole • large bouquet garni, washed (leeks + celery leaves + lovage stems) • bay leaf • whole cloves • broth (or hot water plus 3 beef, chicken, or vegetable bouillon cubes) (about 3 liters) • little ground black pepper • Salt (as needed, since bouillon cubes are already salted)

onion • garlic • olive oil • organic tomato purée (about 3 cups or 700 grams), or fresh tomatoes when in season • cooked white beans (about 400 grams) • vinegar • sugar • Salt, pepper, parsley • Croutons

Olive oil • Salt • Black pepper or chili powder (or Tex-Mex seasoning blend) • large can red kidney beans • carrots • onion • small can diced peeled tomatoes • bell pepper, sliced into strips

small yellow onion, thinly sliced (about 2 oz/60g) • Pulp from 1 garlic clove (about 0.1 oz/2g) • black beans, rinsed and drained (about 8 oz/230g) • sweet potatoes, peeled and diced (about 12 oz/350g) • coconut milk (about 6.8 fl oz/200ml) • hot water (about 3.4 fl oz/100ml) • vegetable bouillon powder (about 0.1 oz/3g) • Olive oil, • dried thyme (about 0.02 oz/0.5g) • smoked paprika (about 0.05 oz/1.5g) • ground cumin (about 0.05 oz/1.5g) • Flaky sea salt, to taste •

whole duck confit gizzards • fresh fava beans (about 500 grams) • fresh white onions • duck fat • Salt • Pepper

dried white beans (about 200 grams) • tomato paste • Black pepper • Paprika • Cumin • Granulated garlic • Salt • Espelette pepper (or substitute with a mild chili pepper) • oil • fresh cilantro

red lentils (about 150 grams) • onion • zucchini • garlic • tomato • drizzle of olive oil • Salt, pepper, turmeric, paprika, and cumin • Dried mint

dried white beans, soaked overnight (about 250 grams) • garlic • tomato paste • Black pepper, paprika, cumin, and salt • oil • Serve with: (optional) • Harissa • Vinegar • small bowl chopped cilantro

cooked lentils (about 150 grams; I used green lentils, but you can also use red or black lentils) • cooked, drained chickpeas (about 150 grams) • eggs • cornstarch • cheese (about 100 grams; I used half Swiss and half goat cheese, but feta, mozzarella, or other cheeses work well too) • fresh mint • smoked garlic • curry powder • dried onion or 1 small onion, finely chopped • smoked paprika • Salt and pepper • plain Greek yogurt (about 45 grams; I used sheep's milk yogurt) •

extra virgin olive oil • yellow onion • garlic • water (1.5 liters) • peeled tomatoes • large carrot • green bell pepper • yellow bell pepper • cauliflower • chickpeas • frozen green peas (250 grams) • Fresh parsley

white beans (about 200 grams) • garlic (or 1 tablespoon grated garlic) • Black pepper, paprika, cumin, salt • tomato paste • oil • For serving: • chopped cilantro • Harissa • Vinegar

white beans (about 2 lbs/1 kg) • garlic • tomato paste • Black pepper • Paprika • Cumin • Salt • oil • chopped cilantro • vinegar

dried white beans, soaked overnight (about 300 grams) • onion • garlic • tomato • tomato paste • carrot • potato • celery with leaves • Salt, black pepper, cumin, paprika, and turmeric • hot broth (about 500 ml)