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 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

Thank you so much for joining this vegan cooking event. Themed Improv Vegan Cooking – Mediterranean Spring Inspiration Again We created a table full of Mediterranean spring inspiration full of life. Everyone brought some seasonal ingredients and ideas and it truly showed. We had an abundance of beautiful zucchini and eggplants this time and it was amazing to see how all these vegetables transformed into many different, delicious dishes! Some of the recipes I’m excited to sha

Thank you so much for joining today's event :) I had so much fun exploring traditional flavors along with many new toppings. We created colorful, nutrient-rich lunch bowls! It was such a creative session. Our idea of using instant falafel mix as a mandu filling turned out great. We simply mixed the falafel powder with water, about a cup of chopped green onion, around 1 tbsp each of ginger and garlic, and the same amount of roasted sesame oil. Although we mostly cooked spontan

Ingredients (serves 2–3) Eggplant & Greens 500 g eggplants 1 handful leafy greens (e.g. spinach, radish leaf etc), blanched, squeezed dry, and roughly chopped Lemon(optional topping) Seasoned Oil 2 tbsp fried onion 2 tbsp freeze-dried onion (dehydrated onion) 1 tsp garlic powder 1 tsp chili powder ½ tsp brewer’s yeast ½ tsp salt 3 tbsp rapeseed oil (heated to ~170°C) 2 tsp roasted sesame oil Instructions 1. Steam the Eggplant Wash the eggplants and trim the stems. If large, c

I'm excited to share a detailed recipe for the side dish we served at a recent event—it turned out to be a simple but delicious hit! How to make this dish. Ingredients 300g broccoli 1bout 1000ml water with 1tsp salt for boiling broccoli 2 cloves garlic, sliced 1/2 tsp red chili pepper flake 1 tsp whole Sichuan pepper corns (you could add up to 1tbsp) 10g sesame oil 1 tbsp oil (any oil for stir frying ) 1 tbsp black vinegar 1 tsp soy sauce 1 tsp sugar 1 tsp brewer's yeast (or

Thank you very much for joining this vegan cooking event :) Today, we had a wonderful lunch cooking event, and it was such a fun and inspiring gathering! Thank you for suggesting such an interesting idea. As you see in the picture, the food was as delicious as it looked. I love bringing people together. It always feels like a small, peaceful world gathered in my small living room a real cultural exchange, with flavorful vegan food as the mediator. The theme today was vegan c

Note: This dough can be used to make either manakish or small pizzas , depending on the topping. How to make this Manakish Ingredients (for 4 small Manakish) For the Dough – Preparation 125 g lukewarm water 7.5 g fresh yeast (=½ cube) 1 tsp sugar Add Later 230-40 g wheat flour in total (Type 405) ½ tsp salt 10 g olive oil Some extra flour for shaping dough balls Topping (of your choice) Za’atar + olive oil in a 1:1 ratio If you want to mix your own Za'atar see below. Method:

Thank you so much for joining this noodle making & Improv topping event:) I really appreciate that you all made it despite the strike 🚂 We managed to prepare a lot of colorful, healthy side dishes . Thank you for your contributions, your great spirit, and the beautiful vegetables. I would love to share some recipes from the event so you can recreate them at home. Method Mix the flour, salt, and water until a shaggy dough forms, then knead for about 5 minutes until fairly smo