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Ingredients:

• Vegan ravioli
• Tomatoes
• Zucchini
• Bell pepper
• Onion
• Garlic
• Olive oil
• Salt and pepper
• Fresh fruit of your choice (e.g. strawberries, grapes, apples)

Instructions:

1. Finely chop the onion and garlic. Cut the tomatoes, zucchini, and bell pepper into small pieces.
2. Heat some olive oil in a pan and sauté the onion and garlic until translucent.
3. Add the chopped tomatoes, zucchini, and bell pepper to the pan and let it simmer for about 10 minutes. Season with salt and pepper.
4. In a separate pot, bring water to a boil and cook the vegan ravioli according to the package instructions.
5. Wash the fresh fruit and cut or prepare it as needed.
6. Arrange the cooked ravioli on a plate, pour the tomato-vegetable sauce over them, and serve with the fresh fruit.

Ingredients:

• 400g chicken breast fillet
• 1 onion
• 2 garlic cloves
• 200ml cream
• 2 tbsp curry powder
• Salt and pepper
• 250g basmati rice
• 1 tbsp oil
• 400g Chinese vegetables (frozen or fresh)

Instructions:

1. Cut the chicken breast fillet into strips. Finely chop the onion and garlic.
2. Fry the chicken meat in a pan with some oil, add the onion and garlic, and sprinkle with curry powder. Mix everything well.
3. Pour in the cream and let the chicken simmer over medium heat until the sauce thickens. Season with salt and pepper.
4. In the meantime, cook the basmati rice according to the package instructions.
5. Fry the Chinese vegetables in a separate pan with some oil until they are cooked but still crunchy.
6. Serve the chicken in curry cream with the fragrant rice and Chinese vegetables.

Ingredients:

• 300g risotto rice
• 500g pumpkin (e.g. Hokkaido)
• 1 onion
• 1 garlic clove
• 1 liter vegetable broth
• 100ml white wine
• 50g Parmesan cheese
• 2 tbsp butter
• Salt and pepper
• Pumpkin seeds
• Leaf lettuce

Instructions:

1. Peel, deseed, and dice the pumpkin. Finely chop the onion and garlic.
2. Heat butter in a pot and sauté the onion and garlic until translucent. Add the pumpkin cubes and sauté briefly.
3. Add the risotto rice and sauté while stirring. Deglaze with white wine.
4. Gradually add the vegetable broth to the risotto, stirring regularly and simmer until the rice is cooked.
5. Stir in the Parmesan cheese and season with salt and pepper.
6. Toast the pumpkin seeds in a pan without oil until lightly browned.
7. Wash the leaf lettuce and arrange on plates.
8. Serve the creamy pumpkin risotto on the lettuce and sprinkle with the toasted pumpkin seeds.

Ingredients:

• 300g squid rings
• 100g flour
• 1 egg
• 100ml beer
• Salt and pepper
• Oil for frying
• 100g mayonnaise
• 2 tbsp ketchup
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• 500g potatoes
• 1 onion
• 2 pickles
• 2 tbsp vinegar
• 4 tbsp oil
• Salt and pepper

Instructions:

1. For the batter: Mix flour, egg, beer, salt, and pepper in a bowl until smooth.
2. Dip the squid rings in the batter and fry in hot oil until golden brown. Drain on paper towels.
3. For the cocktail sauce: Combine mayonnaise, ketchup, Worcestershire sauce, and lemon juice.
4. For the potato salad: Cook, peel, and slice the potatoes. Finely chop the onion and pickles. Mix vinegar, oil, salt, and pepper, then pour over the potatoes. Add the onions and pickles and mix well.
5. Serve the fried squid rings with cocktail sauce and potato salad.