Season: Ideally from September until February Time: 35 Minutes Ingredients (2 Servings) 1 medium spaghetti squash (≈ 1 kg raw weight) 1 small onion (≈ 80 g) 1 Tbsp olive oil or butter (≈ 15 g) 200 g frozen spinach½ pack feta cheese (≈ 100 g) Salt and pepper to taste Paprika powder to taste Optional: 140 g vegan kebab (e.g. from Aldi) for extra protein Method Preheat the oven to 200°C. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside with oli

Season: Ideally from August until November Time: 25 Minutes Ingredients (4 Servings) 300 g cooked (or roasted) beetroot (about 2 medium beets) 240 g cooked chickpeas (drained weight) (e.g. one 400 g can, drained ~240 g) 3 Tbsp tahini (≈ 45 g) 2 cloves garlic 2 Tbsp lemon juice (≈ 30 ml) 2 Tbsp extra virgin olive oil (≈ 30 ml) Salt to taste (≈ ½ tsp) Optional: a little water or aquafaba (liquid from chickpeas) to adjust consistency Optional: pinch of ground cumin or paprika fo

Easy recipe so delicious you will never dare to buy them in the supermarket again !

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