Soak almonds overnight, then blend at high speed with water for 30 seconds and strain through a fine sieve or muslin bag. Blend the fresh almond milk with the matcha and vanilla extract, and serve immediately.

Make the miso soup mix using boiling water. Cut the tofu into small chunks and transfer into the soup along with the spring onions and seaweed. Allow to cook through for about 2 minutes, breaking up the tofu pieces, and season with soy-free aminos to taste.

Thoroughly squeeze all water from the shredded pumpkin, mince the garlic, and combine with the remaining ingredients in a bowl. Mix by hand and shape into 3-inch patties. Fry in a preheated pan with medium-high oil for 3 to 5 minutes on each side until golden brown, then drain on paper towels.

Roast sweet potato cubes at 200°C (400°F) for 20 minutes. Steam or boil broccoli for 6 minutes, then dress with oil and salt. Marinate avocado chunks with lime juice and salt, and dress the thoroughly dried seaweed with olive oil. Blend the cucumber dressing ingredients until smooth, then assemble the bowl with quinoa in the center, surrounded by the prepared vegetables.

Marinate the bar fillets in the cold for about 25 minutes with roasted fennel seeds and olive oil. Bake unilaterally on the skin side in a non-stick skillet, then rest on fennel wood in an oven at 48°C for 10 minutes until pearly. For the ratatouille, bring back the aubergine and onion brunoise without coloring in a cast iron casserole, adding courgettes and peppers mid-cooking. Lay thin slices of pink garlic and basil leaves on top and let stand for 10 minutes. Marinate the fish with pesto and place on top.

Process all ingredients in a food processor until smooth and well combined. Transfer into an 8x8 baking dish lined with parchment paper, spread evenly, and compress tightly with another piece of parchment on top. Freeze for approximately 60 minutes until firm, then cut into 10 bars or 20 squares.