My Recipes
Greek Lentil Soutzoukakia
Greek vegan 'little sausages' of blended brown lentils, oats, carrot, and cumin, fried and then simmered in a spiced red-wine tomato sauce.
My Recipes
Oat Milk Green Curry with Chickpeas & Vegetables
Lighter dairy-free Thai green curry using oat milk and peanut butter. Aromatic curry leaves add depth to chickpeas, mushrooms, and vegetables.
My Recipes
Indonesian-Style Stir-Fried Red Chili Tofu with Peanuts
Crispy tofu stir-fried with Indonesian red chili paste, peanuts, and kecap manis. A vegan take on Jakarta's kering tempeh.
My Recipes
Turkish Lentil Salad with Sweet Peppers and Herbs
Vibrant Turkish-inspired lentil salad with roasted red peppers, fresh herbs, and tangy pomegranate molasses. Served warm or chilled.
My Recipes
Roasted Cauliflower
Perfectly caramelized cauliflower wedges roasted at high heat for golden edges and tender interiors
My Recipes
Anasazi Beans
Slow-cooked Anasazi beans with red onion and a creamy texture, perfect as a side dish or protein-rich main. No soaking required, with an Instant Pot option.
The Michael Collection
Sourdough Rye Bread
A naturally leavened rye loaf with deep, malty flavor from molasses and optional caraway — bake it as a boule, bâtard, or in a loaf tin.
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Kung Pao Cabbage with Tofu
Charred green cabbage and baked tofu in a punchy Sichuan-style sauce, finished with roasted cashews and cilantro — a quick vegetarian stir-fry in 30 minutes.
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Black Pepper Tofu
Seared extra-firm tofu and bell peppers tossed in a freshly toasted black peppercorn sauce with garlic, ginger, and plant-based oyster sauce, served over fluffy jasmine rice.
The Michael Collection
Red Lentil Burger Patties
Spiced red lentil patties blended with carrot, onion, and cilantro, pan-fried crisp and served on toasted buns with a za'atar-tahini sauce, microgreens, and pickles.
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Moroccan Chickpea Stew
A one-pot vegan stew of chickpeas, sweet potato, and collard greens simmered in San Marzano tomatoes with cumin, paprika, and cinnamon, sweetened with raisins and brightened with parsley.
The Michael Collection
Black Lentil Soup
A hearty, deeply spiced black lentil soup with leek, potato, and carrot. Partially blended for a creamy yet chunky texture.
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Crispy Pan-Fried Japanese Eggplant with Garlic and Ginger
Cornstarch-coated eggplant pan-fried until golden and a little charred, then tossed in a quick sesame, garlic, and ginger sauce. Ready in 20 minutes.
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Crispy Peasant Crust (Bauernkruste)
A rustic German peasant loaf with a dark, crisp crust and soft crumb. Made with a blend of wheat and rye flours, baked in a covered pot from a cold oven start.
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Fish-Fragrant Eggplant — Vegetarian (鱼香茄子)
A vegetarian adaptation of the Sichuan classic. Blistered eggplant and finely diced mushrooms in a spicy, tangy, sweet doubanjiang sauce.
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Indian Curried Green Lentils Dal
A simple, spiced green lentil dal with cumin, garam masala, and fresh chilli. Flavourful, nutritious, and ideal for batch cooking.
My Recipes
Ratatouille
A slow-simmered Provençal vegetable stew of eggplant, zucchini, bell peppers, and tomatoes, each vegetable browned separately for maximum depth and flavor.
The Michael Collection
Brotgewürz (Bread Spice)
The classic German four-seed spice blend that gives rye breads and hearty rolls their distinctive savory depth — better made fresh than bought pre-mixed.