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Strawberry clusters are an extra-easy strawberry dessert that you can keep in the freezer all summer. They are creamy and crunchy. Ingredients for Strawberry Clusters (6-7 servings): 200 g strawberries 35 g maple syrup 100 g Greek yogurt (10% fat) 150 g chocolate* (we used chocolate with 81% of cocoa) Instructions: Slice up 200 g of strawberries into small pieces.* Mix 35g of maple syrup, the sliced strawberries, and 100g of Greek yogurt (10% fat). Next, cover a board with parchment paper. Divide the yogurt-strawberry mixture into 6-7 servings. Place about two tablespoons per serving on the board. Freeze them for 2.5-3 hours. Once they're frozen, melt about 150g of chocolate. Coat the frozen strawberry clusters with it, but be quick! If the strawberries defrost even slightly, it'll be impossible to coat them with chocolate. So, have your melted chocolate ready, and then take the frozen strawberries out of the freezer. Quickly coat them in chocolate before they thaw too much. Place in the freezer. In 30 minutes, strawberry clusters are ready. Store them in the freezer for up to 3 months. When craving a treat, take the clusters out of the freezer, let them defrost for 3-5 minutes, and dig in! Tips *Opt for dark chocolate with a cocoa content of at least 70% for coating. Milk chocolate has a high sugar content. That’s why, when you melt it, it gets very thick. And doesn’t coat the clusters properly. Because of milk chocolate's thick texture, you need more chocolate for coating. Melted dark chocolate has a smoother consistency, and it will be easier to coat the clusters. *For nicely shaped clusters, cut the strawberries into small pieces. Approximately 5-7 mm (0.2-0.3 inches) in size. This way, you'll need less chocolate, around 15 g per serving, to cover the frozen clusters. The clusters may be uneven if you cut the strawberries into larger pieces. Plus, you need to use more chocolate for coating.

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Apple cake recipe with fresh apples is easy to make and extra moist inside. It has a firm, sugary crust. Try now! Ingredients (8 servings): 1300 g peeled apples* 3 eggs 140 g oat milk 80 g sugar (40 g for the batter, 40 g to sprinkle on top)* 90 g butter (50 g for the batter, 40 g to sprinkle on top) 110 g flour (90 g of all-purpose flour and 20 g of whole wheat flour) 8 g vanilla sugar 10 g baking powder 5 g cinnamon (optional) A pinch of salt How to make Put 40 g of butter in the freezer. You will need it later to grate over the cake. Whisk three eggs. Add 40 g of sugar, 8 g of vanilla sugar, 140 g of oat milk, and 50 g of cooled melted butter. Add a pinch of salt and 5 g cinnamon. Mix. Mix dry ingredients. Sift 110 g of flour: 90 g of all-purpose flour, 20 g of whole wheat flour, and 10 g of baking powder. Add the bran in the sieve to the mixture. Mix. Combine the dry and liquid ingredients. Stir with a whisk. Peel 1300 g of apples and cut into thin slices, about 2-3 mm (about 1/8 to 1/4 inch). You can do this by hand, on a mandoline, or with a food processor grater. Preheat the oven to 180 C / 355°F degrees. Cover the baking form with parchment. Grease the parchment with oil. Combine batter with sliced apples. Mix thoroughly. Preferably with your hands. You should distribute the batter evenly between the apple slices. Pour the batter into the baking form. Take the butter out of the freezer. Grate or finely chop it on top of the cake. If you grate the butter, a coarser grater works best. We put butter in the freezer because it's easier to grate it. Sprinkle with the remaining sugar (40 g) over butter. Bake it on the lower middle rack with heat from the top and bottom. At 180 C / 355 F) for 1 hour Leave in the baking form until the apple cake cools down. Tips *We are using a cake form with a diameter of 24 cm (approx. 9 inches) *Use white sugar, especially for the crust. It works the best. *Choose firm apples. Unfortunately, soft apples don't work for this recipe - we tried them. They cook through very quickly and combine with batter, and you won't notice the taste of apples in the cake.

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Homemade healthy granola bars: low sugar and only 5 ingredients. Make this easy recipe in no time! Ingredients (10 servings, weight 100 g per serving)*: 250 g rolled oats 400 g dates 60 g boiled water 30 g coconut oil 120 g walnuts A pinch of salt 50 g chocolate (85%) How to make Soak 400 g dates in boiling water for 30 minutes. Drain the water and place the soaked dates in a blender. Add 60 g of cooled boiled water and blend into a paste. Melt 30 g of coconut oil in a frying pan. Add 250 g rolled oats, 120 g chopped walnuts, and a pinch of salt. Fry on 7 out of 9 modes until crispy, about 10 minutes. Cool until warm. Combine the date paste with the mixture of oats and nuts. Cover the baking form with parchment paper. Add oats and dates to the baking form and press firmly. Pre-cut serving portions within the baking form, but do not separate them. Later, we will divide these into bars. Put in the freezer for 2 hours. Divide into 10 servings. Melt 50 g chocolate and decorate bars with melted chocolate. Tips *The results are 10 bars weighing around 80 g - 90 g. The bars are quite big and filling. If you need just a snack, you can make more servings.

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Chocolate-Coated Apple Slices | With Caramel, Pretzels, Oreos Ingredients (12 servings): 2 medium apples (weight 350 g) 100 g chocolate For caramel topping: 30 g almond butter 20 g maple syrup 10 g coconut oil a pinch of salt Other topping ideas: Crushed Oreos Pretzels Dried fruit How to make Prepare the caramel first. Melt 10 g of coconut oil. Mix 30 g of almond butter, 20 g of maple syrup, 10 g of coconut oil, and a pinch of salt with a spoon. Carefully core the apples (weighing 350g) and cut them into 8-10mm thick rings (1/3 to 2/5 inch thick). Melt the chocolate in a steam bath. Dip each slice in chocolate and place on parchment. Choose your preferred topping and sprinkle it over the apples: Salted caramel (see recipe above) with almond shavings Oreo cookie pieces Pretzels Sea salt Put the freezer. Keep in the freezer for up to 1 month in a tight container. Defrost for 15 minutes before eating.

Cauliflower vegetable fried rice is fluffy and crunchy. We add turmeric, garlic, and other simple spices. Try now! Ingredients (4 servings, 900 g for the whole dish and 225 g per serving): 850 g cauliflower florets 40 g of odorless vegetable oil 150 g carrots Vegetables and spices to grind: 100 g onion 10 g garlic ½ tsp chili pepper ½ tsp salt Spices: 1 tsp turmeric 1 tsp coriander ½ tsp cumin ½ tsp salt How to make Cut the cauliflower into florets-we'll need about 850 g for this recipe. Then, grate the cauliflower florets using a coarse grater.* Cut 150 g of carrots into small cubes. Cut 100 g onion into small pieces. Grind onion, 10 g garlic, ½ tsp chili pepper, and ½ tsp salt in a mortar. If you don't have a mortar, grind the ingredients in a deep bowl with a muddler. It also works ;-) Pour 40 g of oil into a frying pan. We're using a pan with a diameter of 28 cm (approximately 11 inches). Add the vegetables and spices ground in a mortar, then fry for 3-4 minutes on cooking mode 6 out of 9. Add carrots and simmer for 5 minutes. Add grated cauliflower and spices: 1 tsp turmeric, 1 tsp coriander, ½ tsp cumin, and ½ tsp salt. Stir to combine. Then fry on maximum heat for 7-10 minutes. Tips *It’s important to use a coarse grater for cauliflower rice. It keeps the texture grainy and fluffy with a satisfying crunch. A finer grater will not work for this recipe.

Pasta with cherry tomatoes and feta cheese is the ultimate lazy dish. Prepping is done in minutes, and while it bakes, you're practically hands-free! Ingredients (3 servings): 240 g pasta 100 g feta 350 g cherry tomatoes 70 g black pitted olives 70 g passata 20 g olive oil Spices 1 tsp rosemary ½ tsp ground black pepper ⅓ tsp salt 1 clove of garlic (5 g) 50 g pasta water How to make: Preheat the oven to 200 C / 390 F degrees. Prepare the baking form, in which we will bake tomato feta sauce. Add 350 g cherry tomatoes, 20 g olive oil, 70 g passata into the baking form. Cut 70 g of black pitted olives in half and add them to the baking form. Sprinkle with spices: 1 tsp rosemary, ½ tsp ground black pepper, ⅓ tsp salt, and one clove of garlic (5 g). Stir to combine. Put 100 g feta in the middle. Bake on top-bottom mode for 40-50 minutes at 200 C / 390 F. Stir occasionally. In the meantime, cook 240 g pasta until al dente. Save 50 g of pasta water. Press the baked tomatoes, olives, and feta with a fork. Add the reserved pasta water, and mix. Add the pasta to the sauce and serve. Sprinkle with grated cheese or feta if you want.

Looks yummy.....but there is sugar in bananas, flour and raisins 😮

Banana Nut Bread Healthy & Sugar-free. Ingredients (10 servings): 3 eggs 200 g of Greek yogurt, 10% fat 3 bananas (weight of peeled bananas 350-370 g, weight of unpeeled bananas 500-550 g)* 200 g whole wheat flour 10 g baking powder ⅓ tsp salt 70 g walnuts 50 g raisins How to make: Soak 50 g of raisins in hot water for 15 minutes. Drain the water and dry the raisins. We recommend using a paper towel because it absorbs water well. Toast 70 g of walnuts in a dry frying pan over medium heat for 5 minutes. Set aside 6-8 walnut halves to decorate the bread. Chop the rest of the nuts with a knife. The pieces should be around 5-7 mm. We don't recommend cutting nuts finely, especially not with a blender. Prepare the liquid ingredients. Peel three bananas. Mash the bananas with a fork, but don't mash them into puree. Leave some small pieces inside. Beat three medium eggs with a whisk. Add 200 g of Greek yogurt. Mix, then add the mashed bananas and mix again. Prepare dry ingredients. Sift 200 g of whole wheat flour through a sieve. Add the bran that has not been sifted to the flour. Add 10 g baking powder and ⅓ tsp salt. Mix. Combine the liquid and dry ingredients. Mix. Add 100 g of nuts and 50 g of raisins. Pour the batter into the bread pan. The size of our bread pan is 24 X 10 cm. Decorate with nuts. Bake on the lower middle oven level. Use the top-down mode without convection. Bake at 180 C / 355 F for 1 hour. Bake until the bread is well baked. Check it with a wooden stick. If the bread is dark on top and the middle is not yet baked, cover the pan with foil and bake for another 5-7 minutes. Remove from the oven and leave for 15-20 minutes. Tips *It is better to use overripe bananas to make banana bread. But if you don't have overripe bananas, you can use regular bananas. Overripe bananas will make the bread a little sweeter. They are perfect for making banana bread without sugar. Still, if you like a very sweet banana bread, add 20 g of sugar or 10 g of maple syrup when mixing the eggs.

Mushroom Pie Recipe with Simple Ingredients. Easy, One Pan Recipe. Ingredients (6 servings): For the mushroom filling: 1 kg of mushrooms (we used button mushrooms) 200 g onion 50 g vegetable oil ½ tsp salt ½ tsp white pepper 1 tsp ground coriander 100 g mozarella cheese any greens of you choice For the batter: 3 eggs 170 g buttermilk ⅓ tsp salt 8 g of baking powder 120 g whole wheat flour How to make Chop 1 kg of mushrooms into 5-7 mm cubes or 1/4 to 1/3 inch in size* Finely chop 200 g of onion and fry it over medium heat for 3-4 minutes until transparent. Use mode 7 out of 9 on the stove. Turn up the heat to the highest setting. Add the chopped mushrooms bit by bit. Don't worry if it looks like a lot at first. They'll shrink down fast once they start cooking. Add the spices: ½ tsp salt, ½ tsp white pepper, and 1 tsp ground coriander. Let the mushrooms simmer until all the water cooks off, and they start to turn brown. Make sure there's no water left - it should all evaporate. In between, prepare the batter. Beat three eggs with a whisk. Add 170 g buttermilk and mix. Sift whole wheat flour through a sieve. Bran, the fine wheat grains, will remain in the sieve. Add them to the flour. Add dry ingredients to eggs and buttermilk: ⅓ tsp salt, 8 g baking powder, and 120 g sifted whole wheat flour. Reduce the cooking mode to 4 out of 9. Press down on the mushrooms with a spatula or potato masher. Pour the batter on top and spread it evenly over the surface. Cover tightly with a lid and cook for 20-25 minutes or until the surface of the pie is dry. Cover the mushroom pie with parchment paper. Place a plate on top. Using the plate, flip the pie over, then return it to the pan, ensuring the parchment paper remains at the bottom. Sprinkle with 100 g mozzarella cheese and any greens you choose. Cover again with a lid and continue cooking for 7-10 minutes. Lift the pie using the parchment paper and remove it from the pan. Then, remove the parchment to prevent the bottom of the cake from becoming damp. Tips *We used button mushrooms, but you can choose any kind you like. If the mushrooms are firm, use the caps, not the stems. The big thing about mushrooms in this recipe is that you cook out all the water before adding the batter.

Sugar-Free, Dairy-Free Protein Bars. Perfect for Mealprepping. Ingredients for sugar-free, diary-free protein bars (8 servings) 200 g dates 200 g boiling water 250 g almond flour 70 g cashew nuts 100 g chocolate How to make sugar-free, diary-free protein bars: Wash 200 g of dates under running water. Pour boiling water over 200 g dates. Let them soak for 30 minutes. Drain the water. Next, we want to blend soaked dates into date paste. With it, we will substitute sugar in protein bars. Prepare soaked dates and 200 g boiling water. Add all soaked dates to a blender and 1/3 of boiling water (around 60-70 g). Blend. Add 1/3 again and blend. Finally, add all the remaining water and blend into date paste. We don't pour 200 g of boiling water at once because it's hard to blend, and water splashes everywhere. Instead, we add water gradually until we reach the consistency of date paste. Mix the date paste with 250 g of almond flour. Combine into dough. Line the baking form with parchment paper. Press the dough into a baking form. Cut 70 g cashew nuts in half and spread them evenly over the dough. Press them into the dough. We use a rolling pin to do it. You can use a box or something heavy to do it if you don't have a rolling pin. Cut the dough into 8 bars. Freeze the bars for 2 hours. Separate the bars into eight pieces. Melt 100 g of chocolate. Cover the cutting board with parchment paper. Dip bars into chocolate.* Place them on parchment paper. Put in the fridge. In 30 minutes, sugar-free bars are ready to eat. Store the bars in the refrigerator for up to 7 days. Defrost 15 minutes before eating. Tips *Use sugar-free chocolate for sugar-free protein bars.

Pasta with Ricotta Cheese and Spinach in 15 Minutes Ingredients (3 servings, 1300 g, 430 g per serving): 240 g tagliatelle pasta 450 g frozen spinach (we used young frozen spinach) 250 g ricotta 30 g oil 80 g onions 10 g garlic (2 cloves) 100 g pasta water Spices ½ tsp oregano ½ tsp black pepper ½ tsp salt How to make Cook 240 g tagliatelle pasta until al dente. While the pasta cooks, start making spinach ricotta sauce. In a frying pan, add 30 g of oil. Fry 80 g finely chopped onion until it becomes transparent. Cut two cloves of garlic in half. Fry with the onion for 2-3 minutes. Then, remove the garlic. We fry garlic shortly to add some flavor. We remove it because we don't want our pasta to have a strong garlic taste; we want some flavor. Add the spices to the onion: ½ tsp oregano, ½ tsp black pepper, and ½ tsp salt. Stir, and add the 450 g frozen spinach. Simmer the spinach under the lid until it defrosts and boils.* Add 250 g ricotta to the spinach and stir. Bring to a boil. Add cooked tagliatelle and 100 g of pasta water to the sauce. Stir to combine. Tips *It is better to take young spinach with small leaves for this recipe. This will make the sauce more smooth. But if you don't have it, use regular frozen spinach. It works perfectly.

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Chocolate Mousse Dessert | Dairy-Free & No Eggs | Vegetarian Ingredients (4 servings, every serving 50 g): 120 g aquafaba (from one can of canned chickpeas) 80 g chocolate* 10 g maple syrup 5 g lemon juice How to make Open a can of chickpeas and reserve the aquafaba. It’s liquid you get from a can of chickpeas. We need 120 g of aquafaba to make a chocolate mousse dessert. Save chickpeas for other recipes. We are only using aquafaba, the liquid from a can of chickpeas. Add 10 g of maple syrup and 5 g of lemon juice to the aquafaba. Whip with a mixer for 8-10 minutes until solid peaks form. Begin whipping at medium speed for the first 2 minutes. Then, increase the speed to maximum and continue whipping for 8 minutes. Melt 80 g of chocolate in a double boiler. Remove the pan from the heat, but keep the melted chocolate over the steam in the bowl. Stir constantly.* Gradually add the whipped aquafaba to the melted chocolate in three stages. Add one-third and carefully combine. Then add another one-third and carefully combine. Finally, add the remaining aquafaba. Stir gently with a spatula to maintain the dessert's airy texture. Put into molds. Chill in the refrigerator for an hour. Tips *You can use chocolate from 40% cocoa to 72% cocoa in this recipe. Chocolate mousse dessert with 40% cocoa chocolate is brighter in color and sweeter. Chocolate mousse with 72% cocoa is a bit bitter and dark. If you like sweet mousse, go for chocolate with 40% cocoa. If you like dark, bitter mousse, use chocolate with 72% cocoa. *Make sure the bowl with the chocolate and the spatula are dry. It will prevent chocolate from seizing during melting. With a wet bowl and spatula, chocolate can become grainy.

Cheesy Muffins Recipe | With Cheddar & Eggs Ingredients (12 servings): 2 eggs 160 g grated mozzarella cheese* 140 g grated cheddar cheese* 240 g buttermilk 60 g odorless vegetable oil 140 g plain flour (all-purpose flour) 12 g of baking powder ⅓ tsp salt 1 tbsp finely chopped dill* How to make Turn the oven to 210 C / 410 F. Grate 160 g mozzarella cheese and 140 g cheddar cheese on a coarse grater. Prepare the muffin molds. Mix liquid ingredients: 2 eggs with a whisk, and add 240 g of buttermilk. Mix. Add 60 g of odorless vegetable oil. Mix until smooth. Add 160 g grated mozzarella cheese and 140 g grated cheddar cheese. Add 140 g plain flour (all-purpose flour) into a separate bowl. Add 12 g of baking powder and ⅓ tsp salt. Mix. Combine liquid and dry ingredients. Sift the flour and baking powder mix through a sieve into the bowl with liquid ingredients. Stir with a whisk. Add 1 tbsp of finely chopped dill. Stir. Fill the muffin molds ⅔ full with the batter. Bake on the lower level of the oven for 20-25 minutes. Bake at 210 C / 410 F. Tips *We use two cheeses in this recipe - cheddar and mozzarella. You can use other cheeses; their total weight should be 300 g. In this recipe, we add 160 g of grated mozzarella cheese and 140 g of cheddar cheese. 300 g of grated cheese in total. One of the cheese types you use should melt well during baking. *You can also add spices to your taste. For example, dry garlic, black pepper, paprika, and herbs. We prefer chopped dill.

Sage pasta in butter sauce is ready in 15 minutes. Enjoy fried sage leaves and warm buttery sauce. Ingredients (3 servings): 210 g tagliatelle 5 g olive oil 30 g butter 15 g sage leaves 25 g pine nuts 100 g cherry tomatoes 25 g sun-dried tomatoes 10 g lemon juice 70-100 g pasta water How to make Cook 210 g of tagliatelle until al dente. Wash 15 g of sage leaves and dry them with a paper towel. Halve 100 g cherry tomatoes and finely chop 25 g of sun-dried tomatoes. We combine butter and oil in this recipe. Using both of them will prevent butter from burning. Preheat a pan. Pour 5 g of olive oil into the pan. Add 30 g butter. As soon as the butter melts, add sage leaves. Fry for about 3-4 minutes. Remove the leaves from the pan and put them on a dry plate as they get crispy. Add 25 g pine nuts, fry for 2-3 minutes. Add 25 g chopped sun-dried tomatoes and 100 g halved cherry tomatoes. Fry for 2-3 minutes. Add sage leaves. Add 10 g of lemon juice. Add cooked pasta and add 50-70 g of pasta water. Stir constantly and fry for 2-3 minutes. Sprinkle with feta cheese. Remove from the heat. Enjoy!

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Lasagna soup recipe easy to make, ready in 30 minutes. Enjoy melted cheese and a rich tomato taste. Ingredients (for 6 servings): 30 g oil 50 g onions 100 g sun-dried tomatoes* 1 can black beans without liquid (260 g) 500 g passata 700 g water 100 g lasagna sheets 100 g cream cheese 60 grated mozzarella cheese for serving Spices 1 tsp ground coriander 1 tsp oregano 1 tsp basil ½ tsp dried garlic garlic powder ½ tsp black pepper a pinch nutmeg 10 g salt 10 g sugar How to make Wash, cut, and measure all ingredients before you start cooking. We cook on high heat, so you won’t have enough time to cut everything during cooking. Finely chop 50 g of onion and 100 g of sun-dried tomatoes. Open a can of black beans (260 g). Drain the liquid and rinse the beans. Drain. Measure and mix spices: 1 tsp ground coriander, 1 tsp oregano, 1 tsp basil, ½ tsp dried garlic or garlic powder, ½ tsp black pepper, a pinch of nutmeg. Measure 500 g of passata, 700 g of water, 100 g of lasagna sheets, and 100 g of cream cheese. Cook lasagna soup on a high heat. We used 7 out of 9 on our stove. 9 is the highest setting on our stove. Fry finely chopped onion in oil for 3-4 minutes. Add chopped sun-dried tomatoes and fry for 2-3 minutes. Add canned beans to onions and tomatoes. Continue to simmer for 2-3 minutes. Add spices and stir fry for 30 seconds. It is important to stir quickly. This way, the spices will release their flavor. But be careful not to burn them. Add 500 g passata, simmer for 3 minutes. Add 700 g of water. Cook for 5 minutes. Add 10 g of salt and 10 g of sugar. Break 100 g lasagna sheets into 2-3 pieces. Don’t break into very small pieces; if you do it, lasagna will get soggy. We tested it. Add lasagna sheets. Cook until lasagna sheets are half cooked. In our case, it took 5 minutes. Add 100 g of cream cheese mix. Let it simmer for around 3 minutes, until al dente. Remove the lasagna from the heat. Ladle the lasagna soup into a bowl or onto a plate when serving. Sprinkle it with mozzarella cheese. Tips *Don’t skip adding sun-dried tomatoes. They add a lot of flavor to a soup. You get a rich tomato lasagna taste using them. *We cook lasagna soup on high heat. That's why you won’t have time to cut and measure the ingredients during cooking. We recommend washing, cutting, and measuring all ingredients in advance. Once you prepare everything, the cooking time is very short. It takes between 15-20 minutes to make lasagna soup.

Spicy Potato Noodles | Thick & Chewy | Only 3 Ingredients Ingredients for potato noodles (2 servings) 200 g of mashed potatoes (about 300 g of unpeeled and uncooked potatoes) 200 g of potato starch 2 g salt (⅓ tsp salt) 60-90 g room temperature water 300 g of broccoli (optional) For the sauce: 1 tsp chili flakes 5 g grated garlic (1 clove) 20 g of soy sauce 10 g of maple syrup 6 g of rice vinegar 6 g hot sesame oil 1 tsp sesame seeds optional How to make potato noodles: Prepare the sauce. Combine 1 tsp chili flakes, 5 g grated garlic (1 clove), 20 g of soy sauce, 10 g of maple syrup, and 6 g of rice vinegar. Heat 6 g of sesame oil until hot, add to the sauce and mix well. Leave to infuse. Peel 300 g potatoes and cook until tender. Drain all the water. Mash potatoes into a puree. You need 200 g of mashed potatoes to make the noodles. To 200 g of mashed potatoes, add equal amounts of potato starch (200 g) and ⅓ tsp salt. Mix. Gradually add water (around 60g - 90 g). Add 60 g of water and check the dough's consistency. You should be able to knead, roll, and shape the dough. But it should not be sticky. Add more water till you achieve this dough consistency. Form pasta with a diameter of approximately 0.7 cm. Bring water to a boil, salt it, and carefully put the pasta into the boiling water. Cook for around 1-2 minutes. As soon as the pasta floats to the surface, remove it from the water. Mix the sauce and noodles. Cook or steam 300 g of broccoli. Add potato noodles.

Crispiest Hash Browns | Homemade | Easy | Baked Ingredients for crispy hash browns (5 servings, around 110 g per serving) 500 g of unpeeled potatoes (or 350-400 g of peeled potatoes) 100 g of grated mozzarella cheese* Spices: 1/4 tsp pepper How to make crispy hash browns: Peel 500 g of potatoes. Grate potatoes on a coarser grater. Using a coarse grater ensures grated potatoes are airy, fluffy, and not wet. Hash browns will have too much water if you use a finer grater. Soak grated potatoes in the cold water. Let them sit for 5 minutes. Drain grated potatoes in a sieve and rinse to remove excess water. Press potatoes into a sieve so all excess water comes out. Place the grated potatoes on a towel. Coat them from all sides with the towel. Squeeze to remove any remaining water. Preheat the oven to 180°C (355°F). Mix the grated potatoes with 100 g of grated mozzarella and the spices (¼ tsp pepper). * The texture should be very airy, without any water. Oil the parchment paper. Place the potato mixture on parchment paper in separate hash brown servings. Don't flatten them. Use a fork to transfer from the bowl to the parchment paper. This will maintain an airy texture. Bake at 180 C / 355 F for 30 minutes. After 20 minutes, flip the hash browns to the other side. Put again into the oven and bake for an additional 10 minutes. Tips *Choose a cheese type that crisps when it melts. This way, the hash browns will turn crispy. Please don't use a cheese type that softens when it melts. Using it, the recipe will not work. We recommend using already grated mozzarella cheese. Not mozzarella that comes in a solid block or a ball. This type is too soft for this recipe. *We did not add any salt because the cheese was already salty. We recommend not adding salt because most cheeses are already salty.

Asian Cold Noodle Salad | With Creamy Dressing Ingredients for asian cold noodle salad (3 servings): 150 g Napa cabbage 150 g bell pepper 150 g cucumbers 30 g green onions 240 g cooked black beans (from a can) 15 g sesame seeds* 90 g udon noodles (uncooked) Ingredients for Dressing (3 servings): 75 g almond butter 10 g grated ginger 10 g sesame oil 40 g soy sauce 45 g lime juice 60 g cooled boiled water How to make asian cold noodle salad: Prepare the dressing first. This way, it will develop its flavor while you prepare the salad. Mix 75 g almond butter, 10 g grated ginger, 10 g sesame oil, 40 g soy sauce, 45 g lime juice and 60 g cooled boiled water. Cook 90 g udon noodles according to the instructions on the package. Drain the water and rinse the noodles. Toast 15 g sesame seeds in a pan on medium heat for 3-4 minutes. Do not add any oil. Drain and rinse 240 g cooked black beans (from a can) under running water.* Wash and cut the vegetables. Wash, dry, and cut 150 g of Napa cabbage, 150 g of bell pepper, and 150 g of cucumbers into thin, short strips. Cut 30 g green onions into circles. Arrange all the vegetables, cooked udon noodles, and black beans on a plate. Sprinkle with 15 g sesame seeds, and pour the dressing over the salad. Mix well and enjoy! Tips *If you don’t like sesame seeds, swap them for any nuts you like. Cashews, peanuts, almonds. * You can also cook black beans or other beans for this salad. Edamame beans also work perfectly.

Black Bean Soup | Vegan | Vegetarian I With Canned Beans Ingredients for black bean soup (3 servings): 2 cans of canned beans (800 g - weight with liquid; do not drain the liquid; we are using it too) 25 g of oil 80 g of onions 100 g of bell pepper 5 g of garlic 100 g of passata 40 g of almond butter 15 g of lemon juice Spices: 1 tsp rosemary 1 tsp paprika 1 tsp coriander ½ tsp black pepper ½ tsp cinnamon 1 tsp salt (if the canned beans are without salt, but if canned beans are salted, do not add any salt) How to make black bean soup: Mix all the spices except salt: 1 tsp rosemary, 1 tsp paprika, 1 tsp coriander, ½ tsp black pepper, and ½ tsp cinnamon. Finely chop 80 g of onion, 100 g of bell pepper, and 5 g of garlic.* Cook the soup on high heat (7 out of 9). Heat 25 g of oil (I am using olive oil) in a pan and add onion. Fry for 7-10 minutes. Add garlic, and fry for 1-2 min. Add bell pepper and fry for 5 minutes. Add spices, fry for about 30 seconds, and let them develop the flavor. Add passata, and fry for 2-3 minutes. Add 40 g of almond butter and fry for 2-3 minutes. Add 15 g of lemon juice. Add two cans of black beans with liquid (800 g weight with liquid). Cook under the lid for 7-10 minutes, stirring constantly. Check if canned beans contain salt. If canned beans do not contain any salt, add 1 tsp salt. If beans do contain salt, do not add any salt. Add a little at a time to avoid oversalning. Remove from heat and let the soup sit for 15 minutes. Top with nachos and avocado. Tips *Measure all ingredients, mix the spices, and chop vegetables in advance. The soup is prepared very quickly. You won't have enough time to wash and chop everything during cooking.