🧺 Ingredients Servings:  2 🥑 Avocado  – 90 g 🍝 PKU-friendly pasta  – 160 g 🧀 Vegan feta cheese – 45 g 🌿 Fresh basil  – 10 g 🥛 Vegan cream  – 20 ml 💧 Pasta cooking water   – 60 ml 🍋 Juice of ½ lemon Optional: 🧄 1 clove garlic 🧮 Phenylalanine (Phe) – overview Ingredient Phe (mg) Avocado (90 g) 100 mg PKU-friendly pasta (160 g) around 30mg (depends on the pasta used) Vegan feta 0 mg Fresh basil 15.7 mg Alpro rice cream 5 mg Other ingredients free TOTAL (

🧺 Ingredients Servings: 3 🍈 Jackfruit  – 200 g 🍚 Echigo rice  – 200 g (cooked) 🍄 Mushrooms  – 6 pcs 🥕 Carrot  – 1 pc 🧅 Onion  – 1 pc 🧄 Garlic  – 2 cloves 🍅 Tomato paste  – 1 tsp 🌾 Low-protein flour  – 1 tbsp (for thickening) 🥄 Dijon mustard  – 1 tsp 🥄 Balsamic vinegar  – 2 tbsp 🥄 Soy sauce  – 1 tbsp 💧 Water  – 2 cups (approx. 400 ml) 🍃 Bay leaf  – 1 pc 🧂 Salt and black pepper   🫒 Olive oil  or 🧈 Butter 🍬 Sugar  – 1 tsp 🍽️ Phe per serving Whole recipe:  ≈ 30

Steamed Dumpling 🥟♨️ This recipe makes:  2 dumplings Weight:  approx. 450 g / 1 dumplingTotal weight:  approx. 900 g 🧺 Ingredients 🌾 Mevalia mix  – 200 g 🌾 Loprofin Damin  – 300 g 🧫 Fresh yeast  – 16 g 🧂 Salt  – 1/2 tsp 💧 Lukewarm water  – 350 ml 🍬 Sugar  – 1 tsp 🪺 Quail egg  – 1 pc (60 mg Phe) 🌻 Oil  – for brushing the cooked dumplings 🧮 Phenylalanine (Phe) – PKU Dumplings 📊 Clear overview – whole recipe Ingredient Amount Phe (mg) 🌾 Mevalia Flour 200 g 34 mg 🌾

🧺 Ingredients This recipe: approx. 16 mini buns Total weight:  approx. 290 g 🥣 Dough 🌾 Loprofin Damin flour  – 185 g 🍬 Vanilla sugar  – 1 tsp 🍬 Powdered sugar  – 1 tbsp 🌻 Sunflower oil  – 1 tbsp 🪺 Quail egg  – 1 pc 🧫 Fresh yeast  – 10 g 🥛 LP drink (milk)  – 90 ml 🍬 Granulated sugar  – ½ tsp (for the starter) 🍮 Vanilla pudding 🍮 Dr. Oetker vanilla pudding powder  – 12.5 g 🥛 LP drink (milk)  – 100 ml 🧮 Phenylalanine (Phe) Calculation – Mini Buns 📊 Overview table

A simple, fresh, and very eye-catching snack - perfect as finger food too. 🧺 Ingredients 1 rice paper = 6 pieces 🍘 Rice paper – 1 sheet 🍈 Jackfruit – 80 g 🥑 Avocado – 1/2 (approx. 60 g) 🥛 Violife vegan sour cream or  vegan plain yogurt – 40 g 🍅 Tomatoes – 40 g 🧄 Garlic – 1 small clove 🍋 Juice of ½ lime 🧂 Salt 🌿 Fresh basil 🫒 Oil – for frying and sautéing (Optional seasoning for jackfruit according your preferences and taste – we only use salt) 🧮 Phenylalanine (Ph

Ingredients: Nori 150g cooked rice ( I used Mevalia rice) 1 table spoon of rice vinegar 1/2 tea spoon of salt 1/2 tea spoon of sugar Filling: Any veggies of your choice, we used cucumber, carrot and green asparagus (25g) For rolling: Bamboo mat and cling film You will get 204g of sushi roll. Calculation: around 60mg phe (7 rolls). 8.5mg phe per 1 sushi. Lay out the Nori on the bamboo mat covered in cling film. Mix rice vinegar with sugar and salt and add it into your rice. Sp

Ingredients: Dough 200g of potatoes 80g flour (I used Loprofin Damin, as it has very little phe) 3g of salt 50g vegan sour cream (Planton) 40g Vegan Parmesan 5g baking powder For wrapping potato starch milk breadcrumbs You will get approximately 370g of croquettes= I calculate the total of 240mg of phe and thus per gram: 0.65mg of phe Method: Make the dough, first mix the boiled and mashed potatoes, sour cream and cheese, and then add the rest of ingredients (flour, salt and

Ingredients: 200g lowprotein flour 200g boiled potato pinch of salt butter water (depends on the dough consistency, I have used around 30-50ml) Topping of your choice examples of toppings: 2g poppy seeds + icing sugar= 20mg phe 2g crushed walnuts + icing sugar = 16mg phe lowprotein breadcrumbs + icing sugar 5g cocoa Granko (Slovak brand) + icing sugar= 11,75 mg phe Total weight of cooked dumplings depends on the fruits used. In this recipe, total weight was 700g - phe calcula

Beetroot dough (11 ravioli): 135g flour- half Damin, half Mevalia (18.5mg phe) 75ml beetroot water (calculating as 15mg phe) 25ml Pro Zero 5ml Olive oil 3g Psyllium Husk (1.5mg phe) 2g salt Klasické cesto (11 ravioli): 135g flour- half Damin, half Mevalia (18.5mg phe) 75ml water 25ml Pro Zero 5ml Olive oil 3g Psyllium Husk (1.5mg phe) 2g salt quail egg (60mg phe) - doesnt need to be added, if you dont want to increase phe Beetroot ravioli: Mix oil, Pro Zero, beetroot water, p

Ingredients per 3 portions: 150g Violife cheddar cheese 170g pasta Mevalia 1 table spoon of butter 1 table spoon of Mevalia flour 200 ml LP drink Spices: salt, black pepper, nutmeg Method: Cook your pasta in a boiling water al dente. In a second pot, fry the butter, add milk, 1 tablespoon of flour, all spices and stir until boiled. Add 100g of cheddar cheese and mix well. 3. Add pasta to the cheese mixture and mix well. Put everything in a pan suitable for baking in the oven.

Ingredients: Pasta of your preference Cavolo nero leaves - calculating 3.4g per 100g Vegan parmesan 1 small clove of garlic little bit of water from boiled pasta olive oil vegan cream if you want your sauce more creamy Wash nero cavolo leaves with water properly, then remove the central stem and shred the leaves. As the core is generally quite tough, it's best not to eat that. Cook nero cavolo leaves for about 4-5 minutes in boiling water. Take out the cooked leaves and pres

Ingredients for 1-2 portions 130g Rice Mevalia or Loprofin Sauce: pinch of saffron pinch of curcumin pinch of salt 20g butter- 5mg phe 20g planton cream for baking and cooking - 10mg phe 80ml rice cream Alpro-20mg phe 1 clove of garlic vegan parmesan for sprinkling Cook the rice in a boiling water. In the meantime, add butter, garlic and saffron onto a pan and cook for about 2-3 minutes. Then add curcumin, both creams and let it boil. 3. Mix the sauce with rice. Bon Apettit!