Ingredients:
dried lasagna plates as needed
4 Tbsp Midzu dried tomato flakes
1 cup hot water previously filtered in the Midzu filter
Midzu olive oil as needed
1 sliced onion
1/2 tsp Midzu fenugreek seeds
1 pinch nutmeg
1 tsp salt
1 dash shoyu
Midzu seed mix to taste
1/2 cup wheat germ
Midzu brewer's yeast to taste
Ingredients:
Dough:
80g spelt flour
80g Midzu brown teff flour
80g Midzu quinoa flour
60g whole rye flour
1 package organic yeast
1 tsp salt
2 dashes Midzu oilve oil
3/4 cup water filtered in the Midzu filter
Midzu seeds to taste (optional)
powder garlic to taste (optional)
Midzu dried oregano to taste
Ingredients:
2 tbsp Midzu quinoa flour
2 tbsp Midzu coconut or olive oil
250ml vegetable milk of choice prepared in the Midzu soy milk maker
250ml vegetable cream to whip
1 1/2 tsp salt
a pinch powder black pepper
a pinch powder nutmeg
juice of 1/2 lemon
Ingredients:
rhubarb and spinach to taste
1 clove garlic minced
Midzu olive oil as needed
1 pinch salt
1 cup Midzu whole rice
1 tsp Biovegan vegetable broth
filtered water from the Midzu jar as needed
Biovegan curry sauce to taste
powder red pepper to taste
alfafa sprouts to taste
Midzu seed mix to taste
Ingredients:
1/2 bowl Midzu almonds'okara
Midzu ground flax seeds as needed
Midzu millet flour as needed
Whole breadcrumbs as needed
minced parsley to taste
powder garlic to taste
a pinch of powder black pepper
shoyu to taste
Midzu coconut oil as needed
Ingredients:
500g vegan puffed pastry at room temperature
a bowl of texturized soy (pre-soaked)
1/2 a bowl of Midzu seaweed kombu, dulse, wakamé and nori (pre-soaked)
Amaranth flakes to taste
1 sliced onion
Midzu coconut oil as needed
2 minced garlic cloves
ground nutmeg to taste
powder black pepper to taste
tamari or shoyu to taste
Biovegan herb gravy
Ingredients:
400g Midzu previously well cooked and drained soy beans
200g cabbage of choice
1/2 hard corn bread
1 Tbsp Midzu seed mix
1 sliced onion
3 minced or sliced garlic cloves
50ml Midzu virgin olive oil
1 pinch salt
1 pinch powder black pepper
1 pinch Midzu turmeric
Ingredients:
250g tofu
1 tsp Midzu moringa powder
1 hadfull fresh basil
½ tsp Midzu turmeric
½ tsp ginger powder
a pinch of black pepper
1 tbsp Midzu coconut oil
tamari to taste
Ingredients :
200g tagliatelle
water as needed
a pinch salt
1 diced eggplant
1 diced zucchini
1 sliced onion
1 clove garlic, minced
a dash of umeboshi ou apple cider vinegar
a dash of shoyu
a dash of Midzu coconut oil
a pinch of black pepper powder
a pinch of turmeric Midzu
seed mix Midzu to taste
Ingredients :
1 sliced onion
Midzu extra virgin olive oil to taste
1-2 tablespoons sweet potato powder Midzu
1 minced carrot
2 ripe tomatoes, diced
a pinch of fenugreek seeds
a pinch of nutmeg
a dash of shoyu
Midzu seed mix to taste
1 ou 2 cloves of minced garlic
black pepper powder to taste
bay leaf powder to taste
red bell pepper powder to taste
a pinch of turmeric Midzu
fresh or dried rosemary leaves to taste
a splash of umeboshi ou apple cider vinegar
a splash of shoyu
a splash of red wine
a splash of Midzu extra virgin olive oil
1 sliced onion
Ingredients (around 10 units):
4 tablespoons organic seaweed salad Midzu
1/2 onion
1 garlic clove
1 cup spelt flour or whole wheat flour
2 tablespoons corn flour
2 tablespoons cornstarch
1 small carrot
1 teaspoon chia seeds
parsley as needed
3/4 cup water
1/2 lemon (juice)
Ingredients (for around 12units):
200 g Midzu purple corn flour
100 g Midzu teff flakes
1 teacup of peas
1/2 small onion
1/4 red pepper
350 ml water
150 ml Midzu extra-virgin olive oil
chopped parsley as needed
oregano as needed
1 coffeespoon of mustard
1 dessertspoon of cider vinegar
sea salt as needed
1 teaspoon baking powder dessert
Ingredients (1-2 people):
1/2 courgette
1 carrot
1 turnip head
1 tomato
1 tablespoon hemp seeds Midzu
1 tablespoon extra-virgin oil Midzu
1 coffee spoon beer yeast powder Midzu
oregano as needed
cider vinegar as needed
Recipe for the Midzu vegetable slicer
Ingredients (for 4-5 people):
500 g seitan
15 g Midzu dried shiitake mushrooms
1 onion
4 garlic cloves
parsley as needed
Midzu olive oil extra virgin
soy sauce as needed
lemon juice as needed
2 tablespoons vegan garlic mayonnaise
1 coffee spoon Midzu Brewers Yeast Powder
Ingredients (about 15 units):
200 g of okara (soy pulp)
1 cup cashew
parsley qs
1/2 cup cornstarch
1 onion
1/2 cup corntarch
1 teaspoon of turmeric or saffron
breadcrumbs qs
marine salt qs
500 g seitan
20 g dried shiitake mushrooms Midzu
1 red pepper
2 carrots
1 onion
3 cloves of garlic
Oregano q.b.
Parsley q.b.
Organic extra virgin olive oil Midzu q.b.
Lemon juice q.b.
25 g dehydrated shiitake mushrooms
2 cups cooked red beans
½ savoy cabbage
2 carrots
2 ripe tomatoes
1 small onion
3 cloves of garlic
extra-virgin olive oil q.b.
sea salt q.b.
1 cup of brown rice
2.5 cups of water
1 teaspoon brewer's yeast powder
1 teaspoon peruvian maca
200 g chickpea flour
1 small onion
2 cloves garlic
2 potatoes
200 ml Kombucha (e.g. Midzu)
1 tablespoon chia seeds (e.g. Midzu)
Parsley and/ or coriander q.b.
Extra-virgin olive oil q.b. (e.g. Midzu)
Brewers yeast powder q.b. (e.g. Midzu)
Sea salt
20 g cocoa butter (e.g. Midzu)
25 g dried shiitake mushrooms (e.g. Midzu)
vegetables q.b. (carrot, courgette, aubergine, peppers)
100 g sweet corn
1 small onion
1 tablespoon soy sauce (shoyu)
parsley q.b.
1 teaspoon brewers yeast (e.g. Midzu)
1 tablespoon chia seeds (e.g. Midzu)
40 g dried shiitake mushrooms (e.g. Midzu)
extra virgin olive oil
1 small onion
2 cloves of garlic
1 cup of rice for risotto
1 teaspoon vegan vegetable broth
100 g pumpkin
250 ml Kombucha (e.g. Midzu)
1 cup of water
sea salt
2 tablespoons melted vegan cheese
10g carqueja
1.2L of water
1 cup of rice
1 small onion (chopped)
2 cloves (laminated)
250g seitan (cut into thin strips it can be marinated a few hours before, to add flavour)
½ soy sausage (sliced)
extra-virgin olive oil
sea salt
carqueja flowers
2 peppers
100g okara
4 tablespoons chia seeds
2 ripe tomatoes
½ onion
2 cloves
parsley
sea salt
extra-virgin olive oil
2 aubergines
100g okara
2 ripe tomatoes
½ onion
1 clove
Coriander
Brewer's yeast
Sea salt
Extra virgin olive oil
1 cup wheat flour
1/2 cup buckwheat flour
1 cup water
1 teaspoon yeast
1 teaspoon baking soda
200g homemade tofu
1 beetroot
Soy sauce
Brewers yeast q.b.
Extra-virgin olive oil q.b.
Zuchini q.b.
Shitake mushrooms q.b.
100g okara (soybean pulp)
1 cup spinach leaves
1 small onion
1/2 cup sunflower seeds
2 tablespoons corn starch
1 tablespoon corn flour
1/2 coffee spoon sea salt
1/2 coffee spoon curry
extra virgin olive oil q.b.
200g homemade tofu
extra virgin olive oil
2 garlic cloves
1 tablespoon cider vinegar
1 tablespoon soy sauce
chopped parsley q.b.
1 tablespoon chia seeds
1 tablespoon brewers yeast
olives q.b.
6-8 medium potatoes
2 carrots
1 cup of peas
250g sautéed tofu
2 tablespoons of chia seeds
Olives q.b.
Chopped parsley
vegan mayonnaise q.b.
100g okara (soybean pulp)
2 tablespoons chia seeds
2 tablespoons sunflower seeds
chopped parsley
small onion
water q.b.
curry q.b.
cumin q.b.
sea salt q.b.
extra virgin olive oil
200g of tofu
1 medium onion
2 small carrots
2 cloves of garlic
olive oil
fresh rosemary q.b
2 tablespoons of soy sauce
