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

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

Thank you all for joining this Vegan Crepe Meetup :) We had the sweetest little vegan crêpe meetup last Sunday — and the concept was simple: everyone brought just two ingredients , and together we turned them into a creative crêpe bar🌱✨ Our base was homemade Vegan Banana Crêpes ! The batter came together silky smooth, and one by one we poured, swirled, and flipped until, with a bit of practice, we had a beautiful stack of soft, lightly golden crêpe sheets Then the fun really

Improv Vegan Sushi Making Thank you all so much for joining today's lunch cooking gathering! The quiet focus we shared gave the gathering a calm and meaningful atmosphere. The main focus of the day was creating inside-out sushi rolls using vegan ingredients that everyone brought along. Each person contributed something unique, and together we explored flavors in a relaxed, attentive way. I also came in with a little plan of my own: to serve my porcini broth hot & sour soup an

Grilled Ezme is a vibrant, smoky Turkish appetizer made from charred vegetables and aromatic seasonings. For this recipe you can use just a normal oven. Tip:  For the best flavor, keep the grilled ezme in the fridge overnight. This allows the tastes to meld and settle, making it even more delicious the next day. Ingredients 500 g ideally ripe tomatoes (I didn't have them) 100 g aromatics (90g onion ,10g garlic) 100 g green pepper (mildly spicy kind) 100 g red bell pepper 30 g

Thank you all for joining this lunch cooking gathering! Your energy, curiosity, and creativity inspired this new theme and made the event truly special. The main focus of the day was making sarma  and mini börek. Everything else unfolded organically, just the way I love it: improvised, intuitive, and inspired by what everyone felt like creating in the moment. We created a beautiful spread of meze, including haydari , grilled eggplant salad , pepper paste potato dish , sumac o

Spinach Tempeh Mini Börek These crispy tempeh mini börek are a delicious plant-based twist on a classic favorite. They’re easy to prepare, lightly spiced, and perfect as an appetizer or snack. Ingredients (Makes 8 rolls) 200 g plain tempeh About 1 tbsp Turkish spice mix (see details below) You can substitute with any spice blend, such as Italian herbs 125 g spinach (about ⅓ cup after boiling and squeezing out excess water) 8 yufka triangle sheets About 50 g heat-stable oil, f