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 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

Thank you very much for joining this event :) It was our first Saucy Asian Tapas event. It was such a fun session filled with saucy, juicy, flavor-packed dishes. One of my favorite moments was the cauliflower rice spring roll fusion idea! so delicious and inspiring! Thank you all for bringing such a wonderful variety of ingredients, creative ideas, and positive energy as usual! Since many of the dishes were improvised on the spot, I'm only sharing a few similar recipes from p

I love using it in this recipe for its authentic taste, but you can also substitute it with Gochujang for a spicy twist. Chunjang is a Korean fermented black bean paste with a rich, savory flavor and a hint of sweetness. Ingredients For the tofu 200 g firm tofu, diced 2 tbsp cornstarch 1 tbsp Rapeseed oil with lemon flavor For the vegetables (400g in total ) ½ cup onion, diced 1 cups kohlrabi, diced 2 cup zucchini, diced 1 tsp sesame oil For the sauce 1 tbsp Chunjang 1 tbsp p

If you love the bold flavors of Thai basil stir-fry but can't always find traditional ingredients, this recipe is for you. Inspired by the classic Thai pork basil stir-fry (Pad Kra Pao), this version uses firm tofu and pantry-friendly ingredients that are easy to find in Berlin. The result is a savory, slightly sweet, and aromatic dish that's perfect for serving over steamed jasmine rice. Ingredients 200 g firm tofu 1 tbsp vegetable oil 1 tbsp cornstarch For the Stir-Fry 1 tb

Thank you very much for joining this event:) Sometimes the best meals come together without a fixed plan. For this gathering, I decided not to choose a theme. Instead, everyone brought a few random ingredients, and we let our intuition guide the cooking. We created a colorful dishes that included comforting lentil curry, vegan omelette rice, coconut mochi, banana bread, a refreshing melon mint salad, tempeh sticks, glazed mushrooms, and a type of flatbread. I'm sharing some o

A huge thank you to everyone who joined today's Vegan Sushi & Game Event! As expected... it was VERY HOT! 🔥🔥🔥 Berlin was absolutely cooking on the event day, but that didn't stop us from having a wonderful afternoon together. Despite the heat, we rolled up our sleeves and made delicious, healthy vegan sushi while staying refreshed with iced drinks and colourful seasonal fruits. For the sushi making, we mostly used raw vegetables , pickles and fruits but there are some fill

This wholesome banana bread is the perfect size for a tea time! If you are Gluten free , check out adjusted recipe at the end. Ingredients for the Φ23cm pan Dry Ingredients ½ cup spelt flour Type 630(You can also use wheat flour type 405) ½ cup almond flour 2tbsp sugar 2 tbsp walnuts, roughly chopped ½ tbsp (1½ tsp) baking powder ½ tsp ground cinnamon A pinch of turmeric Wet Ingredients (Add all of these to a tall container and blend with a hand blender.) 125 g ripe bananas

This vibrant carrot spread is sweet, savory, and packed with flavor. I love using a mix of orange and purple carrots for a beautiful color and a slightly more complex flavor. Serve it as a dip, spread it on sandwiches, or enjoy it with crackers. Makes about 2 cups Ingredients 200g purple carrots, shredded 100g carrots, shredded 100g purple onion, diced 30g olive oil 1 tsp salt 100g tomato paste 3 tbsp water 1 tsp oregano 1 tsp thyme 1 tsp sugar Instructions Heat the olive oil

Inspired by Japanese fast food "Gyu-don", I set out to recreate this comforting bowl using simple vegan ingredients. How to make this dish Ingredients Serves 2 Vegan "Tofu Beef" 200g extra-firm tofu, shredded with a vegetable peeler 30g (2 tbsp) oil Sauce 240g (1 cup) water 1/4 cup Texture Vegetable Protein (Alnatura's fine soy schnitzel) 18g (1 tbsp) vegan oyster sauce 12g (1 tbsp) sugar 15g (1 tbsp) light soy sauce 15g (1 tbsp) red wine 5g (1 tsp) grated ginger 80g (½ cu

Easy Tomato Ketchup You can make a very delicious peanut ketchup sauce with adding just a few ingredients. Serve it with falafels :) Easy Peanut Tomato Ketchup 1tbsp (homemade) Harissa 1/4 tsp salt 1/2 cup (homemade) Ketchup 1/4 cup soy cream or soy milk 1/4 cup peanut butter 1/4 tsp salt

Thank you for joining the Vegan Döner event! I expected it to be a very simple session, but we ended up creating a table full of delicious dishes.Thank you for bringing such wonderful energy to the event. I'd like to share a few recipes related to what we made during the session. Most of the dishes were improvised, so these are not exact recipes but very similar versions that you can use as a guide. Falafel(Full Recipe) Peanut butter ketchup sauce Tofu Kebab(Full Recipe) Roas

At the event we used this tofu but you can use most firm tofu for this recipe. We used this spice mix but if you don't have one, just add something like Salt, ground mustard seed ,Paprika powder, pepper, garlic powder...

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