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To start the day well, a good breakfast is essential. A balanced morning nutrition should include complex carbohydrates, proteins, and healthy fats. Avoid simple sugars and overly processed foods that can lead to quick fatigue.
Simple Vegan Cheese
Ingredients:
200 g silken tofu (or firm tofu)
1 tablespoon lemon juice
1 teaspoon salt
Herbs or spices of your choice (chives, garlic powder, paprika, etc.)
Instructions:
Prepare the tofu: On a cutting board, crumble the tofu into small pieces with a knife or lightly mash it with the palm of your hand. This will help achieve a creamy texture.
Mix the ingredients: Transfer the crumbled tofu to a bowl. Add the lemon juice, salt, and your chosen herbs or spices. Mix well with a fork until you achieve a homogeneous consistency.
Taste and adjust: Taste and adjust the salt or spices according to your preferences. This vegan cheese can be stored for 1 week in a glass Tupperware container.Serving Suggestions:
To add vitamins and omega-3s beneficial for the nervous system, you can accompany your vegan cheese with:
Mandarin wedges: Mandarins add a sweet touch and are rich in vitamin C.
Nuts: Nuts are an excellent source of omega-3s and add crunch to your dish.
Serving
Serve the vegan cheese on toast or crackers, accompanied by mandarin wedges and a few nuts for a nutritious and balanced breakfast! Feel free to modify any part as needed!

Vegan Beetroot and Potato Burgers (for 2)
Ingredients
For the burgers:
1 cup red lentils
3 cups +6 cups water
2 small raw beetroots, peeled and cut into chunks
2 medium potatoes, peeled and cut into quarters
1 whole red onion, sliced into rings
1 tablespoon whole flaxseeds
1 teaspoon paprika
1/2 teaspoon ground cumin
For serving:
2 burger buns (preferably gluten-free)
Spinach or Swiss chard leaves (or lettuce)
Slices of tomato
Avocado (optional)
For the sauce:
Almond-based yogurt or semi-skimmed yogurt for vegetarians
A pinch of paprika
Instructions
Cook the lentils:
In a saucepan, bring 3 cups of salted water to a boil.
Add 1 cup of red lentils and cook for 12 minutes.
Remove from heat and stir in the whole flaxseeds. Let sit for 2 minutes.
Drain and set aside.
Cook the vegetables:
In another saucepan, cook the beetroot and potato chunks for about 20 minutes, until tender.
Drain and set aside.
Prepare the burgers:
Mash the cooked beetroot and potatoes together.
Form two burger patties from this mixture.
Assemble the burgers:
On the bottom half of each bun, spread a generous spoonful of cooked lentils.
Place the beetroot and potato burger on top of the lentils.
Add the sliced red onion, spinach (or Swiss chard or lettuce), tomato slices, and avocado if desired.
Top with the other half of the bun.
Prepare the sauce:
In a bowl, mix the almond yogurt (or semi-skimmed yogurt) with a pinch of paprika using a fork until it reaches a liquid consistency.
Optional additional cooking:
If desired, you can toast the buns for 1 minute in a hot skillet.
You can also toast the burgers for 1 minute on each side in the skillet.
Serve:
Serve immediately with a small bowl of yogurt sauce on the side.
Enjoy your Vegan Beetroot and Potato Burgers with this delicious sauce!

A butternut squash soup for the dinner.
Ingredients:
1 butternut squash (about 800g)
1 onion
2 carrots
500ml vegetable broth
100ml plant-based cream
Salt and pepper
Pumpkin seeds for garnishInstructions:
Prepare the Ingredients:
Peel and cube the butternut squash.
Chop the onion and slice the carrots.
Sauté the Vegetables:
In a large pot, heat a little olive oil over medium heat.
Add the onion and sauté until translucent.
Add the carrots and butternut squash, and sauté for about 5 minutes.
Add the Broth:
Pour in the vegetable broth and bring to a boil.
Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Blend the Soup:
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer it in batches to a regular blender.
Incorporate the Cream:
Stir in the plant-based cream and mix well. Season with salt and pepper to taste.
Serve:
Serve hot, garnished with pumpkin seeds for a crunchy touch.Why This Recipe?
This soup is not only delicious but also packed with nutrients, making it perfect for chilly November evenings. Butternut squash is an excellent choice this season as it is rich in vitamins A and C, as well as fiber. Feel free to adjust any part of this translation or let me know if you need further assistance!