Multicolor cabbage salad
Separate cabbage leaves, wash and cut into thin strips. Clean the carrot and shred it. Chop onion finely. Mix vegetables and sprinkle with salt and lemon juice. Keep covered until serving. This salad is great with courgette, fried or roasted fish, seitan steaks, fried tempeh.
Beet root salad
Wash beet roots and cook in salted water or bake until tender. When it cools, peel the roots and cut into disks or grate coarsely. Add cleaned and finely grated horse radish. Season with salt, caraway and lemon juice. Mix carefully. Let it stand in a cold place before serving.
Put tofu into boiling water for a few moments, drain and pure. Clean and mince garlic, cut vegetables into cubes. Mix tofu, garlic, chopped walnuts, vegetables, finely chopped dill and a pinch of salt.
Beet root and cucumber salad
Wash and peel beet root and cook together with leaves. When done, cut the root into strips and pure the leaves. Peel cucumbers and cut into disks. Mix beet root and leaves, cucumbers, dill and tofu sauce. Keep refrigerated until serving.
Grate coarsely carrots, beet root and radish, cut cabbage into thin stripes. Mix vegetables, sprinkle with salt and juice or vinegar. Mix well and garnish with parsley leaves and olives.
Wash sorrel or nettle and cut into stripes. Cook for a few moments in boiling salted water, then drain. Cut tofu into cubes and cook the same way. Chop finely spring onions, mint and parsley leaves and mix with sorrel/nettle. Season with salt and lemon juice or vinegar. Decorate with tofu cubes.
Clean courgettes, cut diagonally and cook over steam until tender. Place in a bowl and season with salt and lemon juice.
Grate pumpkin and apples and dust with salt. Mix well, so they release some juice. Add grounded nuts, grated lemon peel and the lemon juice.