Works

fig • apricot • small can of corn • small can of chickpeas • green onion or onion • microwaveable rice, wheat, or grains • olive oil (15 ml) • salt • mint leaves • kiwi

raspberries (about 600 grams; frozen raspberries work just fine) • powdered sugar (about 100 grams) • chickpea cooking liquid (about 150 grams; also known as aquafaba) • lime

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)

fresh salmon fillets • large head of fresh broccoli (frozen works too, but it releases more water when cooking) • garlic • shallots • cauliflower for the mash (or 4 potatoes) • plant-based milk or plant-based cream (about 100 mL) for the mash • Shredded cheese for topping (Parmesan, Swiss, Gruyère, etc.) • Salt, pepper, nutmeg

eggs • duck confit leg (or substitute with pork or 7 oz/200 g shrimp) • rice vermicelli noodles (200 g) • Shrimp heads (or 1 bouillon cube also works) • lemongrass • kaffir lime leaves (optional) • coconut cream (or coconut milk, about 200 ml, use your preference) • Thai red or yellow curry paste (laksa paste is even better if you have it) • Juice of 1/2 lime (or more to taste) • fish sauce (preferably from Phu Quoc) • Tofu puffs (or pan-fried tofu) • 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) •

porcini mushrooms (800 g) • shallots • garlic • water (300 ml) • chicken bouillon cube • little heavy cream (or half-and-half works well too) • Salt, pepper • Fresh parsley

all-purpose flour (about 300 grams) • milk (about 750 ml; coconut milk or other plant-based milk works well) • melted coconut oil • eggs • Vanilla sugar for a sweet version

veal paupiettes • small white mushrooms • smoked pork belly or thick-cut bacon • pearl onions • red wine (a Bergerac or similar dry red works well) • veal stock • small carrots • onions • tomato paste • flour or potato starch • bay leaves • thyme •

large yellow onions • level tablespoon all-purpose flour • little butter • Croutons or slices of toasted bread (a rustic country bread works perfectly) • Shredded Emmental or Comté cheese • Salt, pepper

extra fine semolina (about 500 grams; fine semolina also works) • all-purpose flour (about 60 grams) • water (about 850 grams) • salt • baking powder • instant dry yeast • granulated sugar