1. skin and dice 500gr of sweetpotato, 1 onion and 2 cloves of garlic
2. dice 2 red bell pepper and 1 red chilli
3. skin and grate one thumb worth of ginger
4. sauté onion, garlic, ginger and chili in a big pot until glazed
5. add balsamico and sauté until the vinegar has vaporized
6. add red curry paste and sauté 1 more minute
7. add coconut milk (200ml), vegetable broth (250ml) and bring to a low boil
8. add sweetpotato and simmer for 10 minutes
9. add bell pepper, pineapple (fresh or canned pieces) and frozen peas, simmer for 10 more minutes
10. season with maple sirup, lime juice and soy sauce
11. serve with rice

This hot and sweet meal is delightful. You really need to try it to believe how well coconut, pineapple and chilly go together.

1. prepare 1/2 white cabbage by cutting off thin slices
2. dice 2 carrots
3. dice 1 red bell pepper, 1 onion, 2 cloves of garlic and 1 red chilli
4. sauté bell pepper, onion, garlic and chili in a big pot until glazed
5. add mustard (1 tablespoon), cumin (1 tablespoon) and sauté for 1 more minute
6. add sieved tomatoes (400gr), vegetable broth (250ml), cabbage and carrots
7. simmer for 20 minutes
8. add peanut butter (4 tablespoons) and paprika powder (1/2 teaspoon)
9. add kidney beans (1 can) and sweet corn (1 can)
10. season with mango juice
11. stir well and serve with black rice

This is an extremely nutritous and satiating stew without compromising in exotic deliciousness. I prefer this meal extra hot to get my insides warmed up. Fun fact: peanuts are legumes, not nuts, and laden with protein and many vitamines and minerals.

1. prepare 1 Hokkaido to get 2x2cm pieces – you do not have to peel it, just scrape off the hard bumps
2. prepare 1 pound of carrots to match pumpkin pieces in size
3. chop 1 red onion, garlic (2 cloves), ginger (1 tablespoon) and chili to taste
4. braise onion, garlic, ginger and chili in a big pot with little (1 teaspoon) oil
5. deglaze with Balsamico vinegar
6. add pumpkin and carrots
7. add vegetable broth (1 litre)
8. boil for 25 minutes
9. blend with immersion blender until smooth
10. season with soy sauce, coconut milk (400ml) and lemon juice

While this soup will make your whole family flock to your place, it is also a great base to refine your seasoning skills. You can experiment with different spices like pepper, cumin, cinnamon, turmeric or peanut paste to make it taste even more sophisticated.

1. prepare potatoes (I water them to wash out some starch)
2. prepare carrots
3. prepare some green vegetables like broccoli and/or green peas
4. mince chilli and garlic
5. braise chilli and garlic in a little (1 teaspoon) oil
6. deglaze with Passata Rustica
7. add vegetable broth (1/2 to 1 litre)
8. add rinsed potatoes and vegetables
9. boil for 20-30 minutes or until potatoes are done
10. season with soy sauce, peanut paste and cinnamon
11. add oat creme if not moist enough
12. serve with sweet pepper powder and/or tumeric on top

The peanut/cinnamon combo is a little exotic but goes really well with the earthen roots like potato and carrot. Sweetpotato would propably fit in there well too.

1. cut 1 ripe avocado in half, extract stone and carve flesh out with spoon
2. add 1 teaspoon of lemon juice
3. add garlic to taste (1 clove)
4. add mustard to taste (1 tablespoon)
5. mash with fork until desired consistency is met

This spicy cream sides really well with tomatoes. If you want it extra-creamy you can add flaxseed or olive oil. I usually don’t.