Making Plant-based Eating Accessible

Lately, I’ve been receiving a lot of requests and suggestions from many people. I truly appreciate all your feedback and the time you take to share your ideas. However, I need to make a few things clear so that we don’t waste each other’s time. Time is limited. There are things I consider important and choose to focus on, and there are other things that are simply not my priorities. Things I Don’t Offer A YouTube channel/recipe books Reservations for meetup events (including

Thank you very much for joining this event :) Thank you so much for bringing all your wonderful ideas and ingredients! I’ve learned so much, as always. We all had a cohesive idea of Greek flavors, yet somehow, magically, none of our dishes overlapped. And even without cucumber, we somehow managed to make tzatziki! I’m sharing some recipes from this event , as best as I can remember. Thank Yaro, for showing us how to bake this butter bean dish 🍅It was great! Briam — Roasted

Serves: 4 Oven: 175°C Cooking time: about 1 hour You can use almost any spice blend you like. However, the salt content varies between spice blends, so adjust the overall seasoning to taste. During the event, we made a double batch using 1.2 kg of potatoes and doubling all the other ingredients. Ingredients 600 g potatoes, 2 tbsp oil (olive oil or rapeseed oil with lemon flavor) 1 tsp garlic powder 2 tsp paprika powder 2 tsp gyro or shawarma spice mix (any mixed spices work)

Serves 2 Ingredients 300 g cooled cooked jasmine rice 1 cup vegetables and other ingredients of your choice, such as tofu, bell pepper, onion, green onion, etc. 1 tbsp finely chopped garlic and ginger, combined ½ tsp coriander seeds ½ tsp vegetable bouillon powder 1 tbsp ABC kecap manis 1 tsp light soy sauce 1 tsp sambal oelek (or chili sauce) 1 tbsp oil For topping: fried shallots, green onions, or both Method Heat the oil in a wok or large frying pan. Toast the coriander se

Thank you all for joining this event :) The temperatures were much cooler than expected this weekend, but before summer slips away, we brought a little sunshine into the kitchen and had a fun with a lovely tropical vibe. Thank you all for selecting nice colorful veggies🌈 Thank You Vanessa, for baking GF muffins and for recommending this chai tea! It’s delicious. I’m sharing the store and product information here. And let me share some recipes from the tropical cooking event.

Tip: Coconut flakes can burn easily, so keep the oil around 170°C and fry the Tempeh gently rather than using high heat. How to make it Ingredients 200 g Tempeh, cut into 12 bite-sized pieces 1 tbsp corn starch 1 tsp vegetable bouillon powder ⅓ cup all-purpose flour ¼ cup water A pinch of salt Coconut flakes, enough to coat both sides generously Oil, enough to cover the bottom of a frying pan Sweet chili sauce, for serving Instructions Sprinkle the Tempeh with the starch and

I update my red curry so often but this is my current favorite recipe. A fragrant, creamy coconut curry packed with vegetables and aromatic spices. The crispy oven-baked tofu is prepared at the same time as the curry, making this a simple and satisfying meal. Ingredients for 3 servings For the spice base 15 g lemongrass, finely chopped 5 g garlic, finely chopped 5 g fresh ginger, finely chopped 5 g coriander root, finely chopped 1 tsp sweet paprika powder 1 tsp smoked paprika

How to make this rice. Fragrant basmati rice cooked with fresh corn, garlic, herbs, turmeric, and lemon. The corn cobs are simmered with the rice, adding extra sweetness and flavor without any waste. Ingredients (Topping) 2 fresh corn cobs (save corn kernels for the broth) 10 g oil, for sautéing the corn A pinch of salt ½ tsp dried oregano Freshly chopped parsley (For cooking rice) 1 tbsp oil 1 tbsp chopped garlic 1 tbsp chopped parsley ⅓ tsp turmeric ⅓ tsp chili 1 small red

Serves 3–4 Ingredients 300 g (dry)pasta A pot of water(1% salt for the pasta water) 1 tbsp chopped garlic 1/8 tsp turmeric powder 1 tbsp olive oil or rapeseed oil with lemon flavor A pinch of extra salt (1 g, or less just to adjust) 200 g vegan soy cream(Alnatura Soja cuisine) 100 g of pasta's cooking starchy water 1 tbsp brewer's yeast (or nutritional yeast but optional) Freshly ground black pepper, to taste Fresh parsley, chopped Lemon zest, to taste Extra topping vegetabl

A creamy, smoky eggplant spread with nutty peanut butter, bright lemon, and a little sweetness. Finished with cumin chili oil and pickled peppers. Ingredients For the Eggplant Spread 2 eggplants (about 500g= raw ) 1 garlic clove 1 tbsp olive oil 1,5 tbsp peanut butter 1 tbsp almond flour 10 g lemon juice A pinch of sugar(About 1/3 tsp) Salt, to taste (About 1/3 tsp) For the Topping Cumin chili oil Pickled peppers Method Preheat the oven to 220°C. Cut the eggplants in half len

Ingredients For the Tofu 400 g extra-firm tofu, cut into 24 pieces (Edeka Bio Natur Tofu) 4 tbsp corn starch 2 tbsp oil, for frying (Rapeseed oil with lemon flavor) For the Lemon Sauce 3 tbsp light soy sauce 4 tbsp fresh lemon juice 50 g palm sugar ½ tsp corn starch 2 kaffir lime leaves, sesame seeds(optional) Instructions Add the light soy sauce, lemon juice, palm sugar, and potato starch to a small saucepan. Stir well until the potato starch is completely dissolved. Brake u

A huge thank you to everyone who joined our Vegan Improv Cooking with Citrus gathering. This time, we put lemons, oranges, and other citrus fruits in the spotlight and explored how a little acidity can completely transform a dish. From bright and refreshing flavors to rich and savory combinations, it was amazing to see how many different ideas came together around one simple theme. Thank you, Sabrine, for baking this absolutely scrumptious lemon cake!! I’m sharing some recipe

Tip: This recipe is very flexible—feel free to use whatever seasonal vegetables you have available, keeping the total amount at around 600 g. Ingredients 200 g Eggplant 200 g Zucchini 100 g Red bell pepper 100 g Red onion (Alternatively, use any combination of vegetables you like, as long as the total weight is about 600 g.) 400 g Canned diced tomatoes 1 Bay leaf 15 g Garlic, finely chopped 2 tbsp Olive oil, for roasting (Or rapeseed oil with lemon flavor) 1 tbsp Olive oil, f

Serves: 4 Ingredients 2 tbsp oil 10 g garlic, finely chopped 10 g ginger, finely chopped 10 g ground peanuts or sesame seeds 200 g onion, finely chopped 1 tbsp cumin seeds Curry Base 1 tbsp tomato paste 400 g ripe tomatoes, chopped (or tomato purée) 2 tsp salt Spices 1 tsp turmeric powder 2 tsp ground coriander 1 tsp ground cumin 1 tsp chili flakes 1 cup water Finish 1 can (400 ml) cannellini beans, rinsed and drained ⅓ cup coconut milk (or soy cream) 1tbsp fried onion 1 tsp

Serves: 4 Ingredients Vegetables 700 g mixed vegetables, diced (sweet potato, bell peppers, and zucchini) 2 tbsp lemon-infused rapeseed oil 1 tsp dried oregano 1 tsp ground cumin 1 tsp sweet paprika A pinch of salt Peanut Coconut Dressing 2 tbsp coconut milk 1 tbsp peanut butter 1 tbsp teriyaki sauce 1 tbsp water Additional topping Chili oil ( infused turmeric ,paprika, chili ,cumin oil) Chopped parsley Instructions Preheat the oven to 200°C (390°F).Place a baking paper on a

Thank you very much for joining this event:) What a wonderful afternoon! 💜 A huge thank you to everyone who joined our Vegan Cooking with Beans gathering. Despite the rainy weather, you brought great energy, creativity, and a passion for good food. It was such a joy to cook with you all! Together we made: Black Bean Brownie Bean Curry Hearty Bean Stew Garlic Stir-Fried Green Beans with Soy Schnitzel Exotic Mung Bean Coconut Dessert Grilled Vegetables with Peanut Coconu

Cooking Tip: Do not add the garlic at the beginning of cooking. The raw green beans need several minutes to brown, and the garlic would burn. Add the garlic only after the beans have developed brown, blistered spots. Serves: 4 Ingredients 300 g fresh green beans, trimmed 30 g olive oil 1 tbsp garlic, finely chopped 1 tsp ginger, finely chopped ¼ cup (about 15 g) fine dry soy schnitzel Sauce 1 tbsp light soy sauce 1 tbsp vegan oyster sauce 1 tsp doubanjiang (fermented chili be

A rich, comforting vegan stew made with baked tofu, kidney beans, tomatoes, and warming spices. Baking the tofu first gives it a firmer texture and helps it absorb the delicious sauce. Ingredients Prepare First 250 g cooked kidney beans ( 400 ml can, drained and rinsed) Tofu 200 g firm tofu, sliced very thinly 1 tbsp olive oil ½ tsp mixed seasoning (such as Ostmann Frikadelle Spice Blend) Aromatics 2 tbsp olive oil 1 cup sliced red onion 3 cloves garlic, minced 2 cups red bel

Thank you very much for joining Heartwarming Contemporary Mese Vegan Cooking Event. What a wonderful day it was! 💚 It was such a joy to cook, learn, and share this delicious experience together. This workshop was all about letting Meze escape its traditional image while still celebrating its spirit of sharing, fresh ingredients, and vibrant flavors. We created a beautiful spread that blended Mediterranean traditions with global inspiration. I'll be sharing some of the delici

Note: I created this version for those who are sensitive to wheat and walnuts. That said, traditional or alternative choices work beautifully .any type of bread and nuts can be used depending on your preference. Ingredients 35 g bread (Spelt carrot bread) 1/3 cup almond flour (or ground walnuts) 1 tbsp olive oil 200 g red bell peppers, chopped 200g tomato 1/2 tsp salt 50 g onion, chopped 1 tsp garlic powder 1 tsp ground coriander 1 tsp ground cumin 1 tsp sweet paprika 1 tsp t