Ceviche is a traditional Peruvian dish that is usually prepared with raw fish. Instead of fish, we take oyster mushrooms here.

Peel the lime, put the peel on its side. Squeeze the peeled limes. Cut the onion and coriander. Mix all ingredients except the mushrooms & process to a smooth mass using a hand-held blender. Tear mushrooms into bite-size pieces. Mix with the sauce and let steep at least some hours or overnight. Top with some coriander and toasted corn kernels.

Mix all ingredients and knead into a dough. Halve the dough and roll out two elongated flatbreads. Preheat the pan — without fat!!
 Put the bread in and turn after about 3 minutes. After a total of 6 minutes, reduce the heat and let it soak for another 3 minutes on each side. Be sure to enjoy lukewarm.

Put the coconut milk in a large saucepan. Add sugar and salt, scrape the pulp out of the vanilla pod and add it to the pan together with the pod. Wash the lemon with warm water, dry, rub the peel and add. Bring to the boil, stirring constantly. Pour the semolina into the boiling coconut milk and stir vigorously. Let swell on low heat with stirring for about 5 minutes. Stir frequently while cooling. Remove the cooked vanilla pod.



Peel the rhubarb in the lower third, pull off the threads, cut off both ends and cut into approx. 1 cm pieces. Heat the orange juice and 2 tablespoons of water in a saucepan. Add the rhubarb, sprinkle in the powdered sugar, stir well and simmer for approx. 4-5 minutes on medium heat. As soon as the rhubarb loses its crispness, remove it from the heat, because it is still cooking. Season again to see if sugar is still missing.

Now fill the rhubarb and the coconut-semolina-porridge in layers in a nice glass. Let cool completely in the refrigerator.

Cover the wild rice in a small top with plenty of water, bring to a boil and simmer for about 40 minutes until the grains are cooked but still firm. Pour into a sieve and set aside.



Heat 1 tablespoon of olive oil in a saucepan at high temperature and sweat the basmati rice with ¼ teaspoon of salt while stirring. Pour on the boiling water and cover and cook the rice over a low heat for 15 minutes. Remove the pot from the oven. lift off the lid, cover the pot with a tea towel, put the lid back on and let the rice rest for 10 minutes.



While the rice is cooking, heat the remaining oil in a small saucepan. Sauté cumin and curry powder for a few seconds and immediately (so that the spices do not burn) add the chickpeas with ¼ teaspoon of salt. Warm for 1-2 minutes while stirring, then pour into a bowl.



Clean the pot, pour in the sunflower oil and let it heat up over high heat. To check if it's hot enough, put an onion ring in it. It should sizzle vigorously. Turn the onion rings in the flour and then fry in portions in hot oil for 2-3 minutes until golden brown. Drain on kitchen paper and then sprinkle with salt.



Mix the rice with chickpeas, currants, herbs and onion rings, season again and serve warm.

Put the dates in a saucepan with the water over medium heat for approx. 20 min. Let it cook until soft. Let cool & puree.

Mix the margarine with the dates and then stir in the chopped walnuts and cinnamon powder. Fold in the flour & soy milk and place in an oiled baking tray / cake tin.

Bake at 180°C on the bottom rack for about 40-50 minutes.

Fry the onion and bell pepper in coconut oil, briefly roast the cumin and cayenne pepper. Pour in the vegetable stock and tomatoes.

Add the savoy or white cabbage, the carrots, salt and the thyme, stir in the peanut butter and let simmer until the vegetables are slightly firm.

Stir in the mango juice, corn and possibly beans, simmer for 1 minute, season to taste and serve with rice or bread.

Peel the mango, cut it into small pieces and bring it to a boil with the soy drink in a high saucepan. Caution, it can easily pass over! Then reduce the temperature. If you don't like pieces in the porridge, you can now mix the soft-cooked mango finely.

Put all the nuts and spices in the non-boiling sauce and let them simmer for a few minutes. Then stir in the polenta quickly over moderate heat. If the mass becomes too thick, add a little hot water and stir until smooth. Remove from the heat and let stand for 5 minutes with the lid closed.

Portion the still hot porridge in 2 bowls, pour a tablespoon of maple syrup over each.

Let it cool for a few minutes before serving.