Spinach roulade with creamy basil cheese and sun-dried tomatoes, served with a light salad of arugula, cherry tomatoes, and mini mozzarellad

Spelt cinnamon cake with a velvety honey cream cheese glaze

Vegetarian Bolognese lasagna with green lentils and cauliflower béchamel, served with a spinach salad with feta and Kalamata olives

Velvety coconut yogurt with mango and passion fruit mousse

Arugula salad with pear, Brie cheese, walnuts, and blueberry dressing

Fluffy yeast rolls with thick Greek yogurt, seasonal fruits, and a crunchy nut topping

Vanilla millet pudding made with coconut milk, topped with toasted coconut chips

Marinated tofu in teriyaki sauce with spring onions, served with blanched broccoli, carrots and jasmine rice

Creamy roasted sweet potato, red lentil, and bell pepper soup, topped with sunflower seeds

Asian stir-fry with vermicelli noodles, mushrooms, carrot, pak choi, and toasted cashews

Oat pancakes served with strawberry soy yogurt and caramelized pecans

Cottage cheese seasoned with nigella seeds and oregano, served with whole-grain pumpernickel rounds

Indian malai kofta in a spicy tomato and cashew sauce, served with wild rice and cilantro

Creamy panna cotta served with a refreshing raspberry and mint mousse

Salad with Greek cheese, roasted beet, arugula, walnuts, and honey-mustard dressing

Moist date loaf with creamy ricotta, melon chunks, and orange jam

Salad with whole-grain couscous, edamame, cherry tomatoes, pomegranate, mint, cashews, and lime dressing

Coconut madras curry with tofu, pumpkin and zucchini, served with basmati rice

Creamy homogenized cheese with spicy apple-quince mousse and cloves

Spanish tortilla with potatoes, sprinkled with chives, served with tomato salsa

Cottage cheese spread with dried tomatoes, slices of aromatic Mimolette cheese, cherry tomatoes, rye bread with pumpkin seeds

Fluffy buttermilk pancakes with raspberry and rose jam

Paneer with vegetables in a creamy tomato and cashew sauce, served with colorful quinoa

Lemon poppy seed muffins with candied orange peel and icing

Spanish tortilla with potatoes, sprinkled with chives, served with tomato salsa