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:) This vegan improvised brunch cooking event felt a little magical. Without any discussion beforehand, we somehow all seemed to imagine the same thing: a British-style full breakfast. As ingredients started appearing on the table, everything came together naturally. We had plenty of tofu in different textures, so we made tofu nuggets, tofu scramble, a tofu and yogurt harissa dip, smoked tofu bacon, and these savory tofu oat patties w

Yield: About 1 cup Ingredients 200 g brown champignon mushrooms, sliced 10g lemon-infused rapeseed oil (for cooking onion) ¼ cup walnuts 50g onion, finely diced 5g garlic ,finely minced 3 g dried porcini mushrooms 15 g white miso paste 1/8 tsp oregano (dry) 15g EV olive oil 1/16 tsp freshly ground black pepper 1/16 tsp umami seasoning (optional) 1/16 tsp salt (optional) Fresh parsley, for serving (optional) Bread, for serving (optional) Method Dry-bake the mushrooms Preheat

This ingredients will make samosa filling for 6 spring roll wrappers. How to make this samosa Ingredients 300 g boiled potatoes, roughly mashed 1 tbsp oil ½ tsp cumin seeds 50 g onion, finely chopped 1 small green chili, finely chopped ½ tsp ground coriander ¼ tsp turmeric ½ tsp garam masala ½ tsp salt 20 g chopped parsley or spinach or any greens (optional) Pinch of dried mango powder (amchur) (optional) 6 vegan spring roll wrappers (each 15cmx15cm) About 40g Rapeseed oil fo

Thank you very much for joining this event These beautiful fruits are Red Nashi (a kind of pear). It was such a joyful and inspiring day at our Vegan Improv Curry Cooking Event! A huge thank you to everyone who joined and brought matching ingredients to the theme "Curry" and love for plant-based cooking to the table. For those who attended and for those who couldn't make it ,I will be sharing the recipes and cooking inspirations from today's creations. We successfully made ma

Ingredients for 3 side dish portions. (A) 1/2 tsp whole cumin seeds (A) 1/2 tsp coriander seeds 15ml oil (olive oil) 50g shallot or onion (chopped) 5g garlic 5g ginger 1-2tbsp tomato paste (depends on your taste) 300g potatoes (Not waxy ones) diced into olive size 5g salt (B)1/2 chili flakes or less (B)1/2 tsp garam masala (B)1/2 tsp turmeric powder (B)1/2 tsp cumin powder 1/2 cup =125ml of water 200g spinach (OR make it 100g beans, 100g spinach) (C) 1tbsp brewer's yeast (op

This colorful and nutritious rice salad is packed with fresh vegetables, plant-based protein, and a creamy, flavorful dressing. It makes a satisfying light meal or a delicious side dish. Ingredients For the Salad 1 cup cooked whole-grain rice, steamed and cooled (prepared from ½ cup dry rice) ½ cup bell pepper, diced ½ cup carrot,finely sliced ½ cup green onion, finely sliced ½ cup cucumber, diced ½ cup fresh coriander (cilantro), ½ cup soy schnitzel, cooked (or cooked beans

Thank you very much for joining this event:) It was a wonderful selection of tempeh, and I hope you discovered a new favorite flavor.　 I’m sharing the recipes from yesterday’s Tempeh & improvised vegan cooking event here. We made a quick Pad Thai during the event, based on a recipe from a previous session. We omitted a few ingredients, used mostly bell peppers as the main vegetable since we had plenty on hand, and replaced the tofu with a tempeh topping.(other topping options

This vibrant beet stew is earthy, comforting, and packed with layered flavors from spices, vegetables, and a touch of red wine. Perfect for a cozy meal, it’s finished with fresh herb and served with soy yogurt topping. Ingredients (Light meal with bread: 2–3 servings/Side dish: 3–4 servings) 200 g fresh beets, peeled 1 tbsp olive oil 1 bay leaf 50 g onion, finely chopped 50 g carrot, chopped 1 cup water 1tsp salt 1 tsp garlic powder or 2 cloves of fresh garlic 1 tsp nutritio

Thank you very much for joining this Fusion Meze :) Requested peanut sauce recipe.( we often make this to serve with any salad) Last evening we had such a fun gathering inspired by our improvised vegan cooking style and meze culture. Thank you all for bringing interesting themes and conversations, as always. Mild Turkish lentil soup. You can buy this beet apple hummus at bio company:) I love planting a seed of ideas and watching how it grows. At this event, I prepared some of

A comforting Turkish-style red lentil soup with gentle spices and a rich vegetable base. This version is very different from my flavorful lentil curry. It keeps the flavors mild while still deeply satisfying. Ingredients (for 6 small appetizers ) 1/2 cup red lentils, rinsed 2 garlic cloves, minced 1/2 cup white onion, diced 1/2 cup carrot, diced 1/2 cup potato, diced 1 bay leaf 1 tbsp oil( olive oil) 750 ml water, (500ml first and 250ml to add later) 1 tsp salt 2 tsp onion

Thank you very much for joining this event:) Yesterday we had a nice vegan tea time gathering, paired with a gentle Lenormand introduction workshop. It was a special moment of connection, creativity, and calm.Thank you to everyone who joined. Whether you came for the tea time, the cards, or the conversations, it all belonged. Below is a small recap of the event, along with a few of the recipes we shared. Instant Pot Ratatouille Skewered mushroom Tomato pepper based Bruschetta

We prepared these skewered oyster mushrooms at several improvisational cooking events, and they were always very popular. As a result, I’ve finalized the recipe. Ingredients for 7 short skewers 200g oyster mushroom (rinsed) 2tbsp cornstarch 10g oil of your choice( roasted sesame oil ) 1tbsp garlic teriyaki sauce (or any flavored soy sauce) Preheat oven for 200℃ Tear the mushrooms into bite-sized pieces and coat them evenly with cornstarch. (For ease, place the mushrooms and c

Thank you so much for joining this event :) (And thank you everyone for taking photos and sharing with me) In celebration of World Healing Day (April 25), we came together for a mindful vegan improv cooking experience focused on nourishment, creativity, and shared presence. The idea was simple as usual. Everyone brings two vegetables or fruits, and together we transform them into a collaborative salad lunch—no strict recipes. Simple ingredients, bold flavors, and a little bit

Thank you so much to everyone who joined the improv vegan Asian Tapas Cooking! It’s always a pleasure to cook, share ideas, and enjoy food together in such a creative atmosphere with fellow cooking enthusiasts. I’m quite sure we all got a great boost of micronutrients and fiber 💜❤️💚 But more importantly, we shared a moment of connection and joy around plant based food. I’ll be sharing some of the recipes from this session here. Vegetable Spring Rolls and onion dressing Swee

How to make this rolls. Ingredients for 8 rolls Filling (≈300g total veg of your choice) 25g mung bean glass noodles (dry) 50g bamboo shoots (rinsed) 50g bell pepper or carrot 50g leek 100g fresh mung bean sprouts 2tbsp dry soy schnitzel 3g dried porcini or shiitake mushroom (3g, soaked in 30 ml warm water) Drizzle of sesame oil (for stir-frying) Seasoning / Broth 30g soaking liquid from mushrooms 1 tbsp vegan oyster sauce 10g light soy sauce 1 tsp roasted sesame oil 1 tsp mi

This recipe is adaptable because you can use any canned beans and whatever vegetables you have on hand, even random ones from your fridge, like cucumbers—and it will still turn out well. Just make sure to rinse the canned beans well so they’re easier to digest. These are orzo (pasta). I like to add some to lightly thicken the stew. Ingredients for 4 servings 1 tbsp olive oil or less 100 g onion, chopped 50 g carrot, chopped 50g cucumber chopped 150 g celeriac, chopped 150 g

If you’re looking for a simple, satisfying side dish with a bright twist, these baked lemony potato wedges are a must-try. They come out crispy on the outside, fluffy on the inside, and packed with herby, savory flavor. 🌿 Ingredients (Serves 2–3) 600 g spring potatoes 1 tbsp brewer’s yeast (or nutritional yeast ) 1 tbsp cornstarch 1 tbsp dried oregano 10g rapeseed oil with lemon flavor 1tsp vegan broth (powder) 1 tsp salt (for boiling water) About 1000ml water Extra salt, to

Happy Easter, everyone! I just wanted to take a moment to say a heartfelt thank you to all of you who joined our cooking meetup yesterday. As always, each of us brought along two vegan ingredients. This time, we didn’t have a specific flavor theme, which made things a little more challenging but also so more fun! It pushed us to be creative, spontaneous, and open to unexpected combinations. And what a delicious outcome we had! Together, we improvised a beautiful variety of d