Author: Ana Mihelić


(for 6-8 large crêpes)

A crepe is a pancake type that’s popular throughout France and now in many other countries as well. Due to the variety of toppings, you can vary easily between sweet and salty.


25g Golden Bean
250 g flour (e.g. 125 g whole wheat flour / 125 g all-purpose flour)
250 ml plant milk
250 ml carbonated water
2 tablespoons oil (e.g. sunflower or rapeseed oil) seeds
2 tbsp chia seeds
1 tbsp vanilla sugar / vanilla extract
1 pinch of sea salt

Mix the egg white powder and flour in a bowl. Add all wet ingredients to the bowl and mix well. Add the chia seeds, vanilla and salt and mix again. The crepe batter should be relatively runny (more runny than pancakes). Leave for at least 30 minutes, preferably a few hours or even overnight.

Take some oil and use a brush to put a thin layer of oil in the frying pan, using the largest frying pan. Heat the pan over medium-high – do not use high heat or the crepe will burn too quickly.

Pour 1/2 cup of the mixture into the center of the pan. Quickly grab the pan and move it to the side to evenly distribute the batter and give it a nice round shape. Bake for a few minutes (check the back of the crepe to see if it’s done). Flip if necessary or leave on one side over medium-high heat.

Once the batter is done baking, top with your favorite toppings and serve. Of course, the topping can also be prepared in the pan.

Some ideas for the topping:

Fruit or berries with lemon juice and a little coconut blossom sugar
Banana with vegan chocolate spread
Salty version: spinach, tomatoes and mushrooms

Protein Pancakes

For 2 people

Pancakes originally come from America and are smaller and thicker than regular pancakes. With maple syrup and bananas, pancakes are the perfect sweet breakfast.


120 g white flour
1 tbsp golden bean
1 tbsp poppy seeds
1 tbsp coconut sugar
1/2 tsp baking powder
1/2 tsp salt
250 ml soy milk
Some oil for frying
maple syrup for serving
1 banana, thinly sliced

In a bowl, whisk together the flour, golden bean, poppy seeds, sugar, baking powder, and salt. Add soy milk and stir until smooth.

Heat some oil in a large skillet over medium-low heat. Add 2 tablespoons of batter per pancake to pan (batter should make about 6 pancakes), fry for 2 minutes, then flip and cook for another 2 minutes.

Serve pancakes with maple syrup and banana slices.

Banana, spinach, peanut-butter protein smoothie

The best way to start the day is with a delicious smoothie: banana, spinach, peanut butter, cashew milk and vegan protein from Alver (Golden Bean or Golden Pea). Depending on your needs and goals, these three superfoods are the perfect source of vegan protein to complement plant-based meals.


1 cup plant-based milk (almond, cashew, or coconut milk)
2 cups baby spinach
2 frozen bananas
2 tablespoons peanut butter
1-2 tbsp golden bean or golden pea
Chia seeds

Put all ingredients in a blender. Mix until desired consistency is achieved. Pour into a glass and sprinkle with chia seeds.

Smoothie Bowl

(for 2 bowls)

Smoothie bowls are the ideal way to start the day: fresh, filling and full of nutrients. The bowls can be adjusted as you wish. If you vary the fruit and toppings, you get a completely different taste experience. Simply choose your favorite varieties and try them out.


50 ml plant-based milk (e.g. oat milk)
50 ml orange juice or ½ fresh orange
100 g vegan coconut yoghurt
2 tbsp golden beans
130 g frozen papaya
100g frozen mango
1 frozen banana


coconut flakes
Dried edible flowers
Seeds (e.g. flaxseed or chia)
Fresh berries/ fruits of your choice
½ tsp golden chlorella

Take your blender and first add the milk, orange juice and yogurt. Then add the golden bean protein powder. Blend everything quickly for a few seconds, then add any frozen fruit (it’s very important that they’re frozen). Blend again until you get a smooth consistency. The mixture should not be too runny so that the toppings don’t sink into the mixture, but stay on top.

Pour the mixture into the bowls and garnish with your choice of topping.

Madeleines with coconut oil

Orange mousse, chestnut cream and coconut chestnut glaze

Madeleine is a French shortcrust pastry originally from Commercy. The delicacy can also be easily prepared vegan and is an ideal dessert or a small treat for in between.


50 grams of flour
30 g coconut blossom sugar
25 g almond powder
1 g orange zest
3 grams of yeast
25 ml melted coconut oil
40 ml almond milk
5 grams of golden chlorella

Mix flour, golden chlorella, almond powder and baking powder in a bowl. Then add milk, oil and some orange zest. Finally add the sugar and stir until you get a smooth batter. Pour the batter up to ¾ the height of the silicone molds (without greasing). Leave to rest for 10 minutes, during this time preheat the oven to 180 °C. Bake for 12-15 minutes. Allow to cool before shaping.

Orange mousse:

1 orange
5g coconut sugar
1 tsp agar agar

Remove the zest from the orange and cut the orange into small pieces. Reserve the juice from the orange. Put everything in a small saucepan, add the coconut blossom sugar and simmer gently for 20 minutes. After cooking, mix with the oranges. Return the coulis to the pot, add the agar and bring to a boil. Cook for another 2-3 minutes. Pour into a bowl and let cool.

Coconut Brown Glaze:

200g coconut milk
100g white chocolate
1/2 orange zest
50 g chestnut paste
2 g agar agar

Melt the white chocolate in a water bath. Put the coconut milk in a saucepan with the orange zest and the chestnut paste. Melt the chestnut paste in the coconut milk. Once melted, add the agar agar and bring to a boil. Let cook for 2-3 minutes. Pour onto the melted chocolate in 3 batches. Place in fridge to chill.

Chestnut cream:

100g chestnut paste
30 ml coconut milk
Loosen the chestnut paste with the coconut milk.


Let your imagination run wild when preparing your dessert. Either in the form of a large dessert or as a mini version on the plate as in the photo.

Cut out circles from Madeleine biscuits. Spread the orange juice on top, but don’t go all the way to the brim. Dab the coconut ganache around the edges of the cookies and place a large dot of chestnut cream in the center. Put a small zest of orange on the dessert.

Orange popsicle

Especially during the warm summer months, ice cream is the ideal refreshment. It’s all the better if the ice cream is homemade and healthy.


½ cup mashed sweet potatoes
½ large banana (frozen)
100 ml orange juice
100 ml almond milk
1 tsp Golden Chlorella, Golden Bean, or Golden Pea
1 tsp agave nectar (optional)

For the mashed sweet potatoes, cut a medium sized sweet potato in half, place in an ovenproof dish and cook at 180°C for about 1 hour. Allow to cool and store in the fridge or freezer until the sweet potatoes are needed.

Place all ingredients in a smoothie maker or blender and blend until smooth. Then peel the flesh of the sweet potato out of the potato half with a spoon and add to the smoothie mixture.

Pour the mixture into a popsicle mold and place in the freezer.

Cauliflower ceviche

Traditionally, ceviche is a fish dish. It comes from Peru and is an internationally popular dish that is prepared in a variety of ways. Seasoned with ají, chili, chopped onion, salt and coriander, ceviche is a refreshing summer dish full of flavor. The wonderful vegan version appeals to those interested in the conservation of the oceans and aquatic wildlife.


1 cauliflower, small-medium sized head

2 cups tomatoes, small cubes

1 cup red onions, diced small

1 cup cilantro, chopped

1 cup cucumber, small cubes

½ cup fresh lime juice

1 chili serrano (you can add more if you like it spicy)

1 tsp salt

1 tsp fresh black pepper

1 tbsp ketchup

1 tsp golden chlorella

Tostadas (tortilla in Mexican cuisine)

2 avocados, pitted, sliced

In a large bowl, grate the cauliflower with the side of a grater that has large holes. Add the golden chlorella, tomatoes, onions, cilantro, cucumber, salt, pepper, serrano chili, ketchup, and lime juice. Mix all ingredients and season to taste. Leave the mixture to rest in the fridge for about 30 minutes. Serve on tostadas and add avocado slices.

Chinese dumplings with tofu and mushrooms

Dumplings are one of the most versatile foods because the basic dough can be prepared with a wide variety of fillings and served in a variety of ways. Chinese dumplings, also known as dumplings, are traditionally served mainly on public holidays such as Chinese New Year and are now very popular internationally.

Dough for dumplings

210ml of water

300 grams of wheat flour

Cornstarch for rolling out the dough

Bring the water to the boil and gradually pour over the flour, using a spatula to mix. Allow the dough to cool to room temperature for about 15 minutes.

Once cool enough, knead the dough until it is smooth and homogeneous in texture. Cover the dough with a tea towel and let it rest while you prepare the filling.

Mushroom and tofu filling:

300 g firm tofu

200 grams of mushrooms

50 g white leek

20 g fresh ginger

1/2 bunch of chives

20 ml soy sauce

5 g cornstarch

5 grams of golden chlorella

5 grams of sugar

Salt pepper

Squeeze the tofu to extract the juice. Chop the mushrooms and slice the leeks.

Fry the sliced ​​leeks in sesame oil for 5 minutes to draw all the water out of the vegetables and soften them. Then put in a salad bowl.

In the same pan, fry the chopped mushrooms in sesame oil for 4-5 minutes to evaporate the water from the plants and get a dry mass. Then place in the same bowl as the leeks.

Peel and grate the ginger, finely chop the chives and crumble the tofu. Mix everything and add soy sauce, cornstarch, sugar, salt and pepper.

Forming and cooking the dumplings:

Divide the dough into 4 parts and roll each piece into a long sausage on a work surface sprinkled with cornstarch. Cut small pieces 3-4 cm long and shape into patties with your hands. Roll out into a disk with a rolling pin.

Brush the edge of a disc with a little water using a brush. Place a large tablespoon of the filling in the center of the disc, then fold in the edges, squeeze out the air and press firmly. Repeat this process until the filling is used up. Lay the ravioli out on a floured work surface.

In a frying pan, heat 30ml sunflower oil and fry the dumplings for 2-3 minutes. Make sure they don’t overlap or they may stick together.

As soon as the dumplings start to colour, pour in 50 ml of water and cover immediately. Cook for 5 minutes until there is no more water in the pan.

Then serve the dumplings hot with the sauce.


45 ml rice vinegar

30 ml light soy sauce

15 ml sesame oil

1/2 lime juice

3 g sriracha-like chilli paste

5 grams of golden chlorella

Mix all ingredients in a bowl.