03.04.2026 WS Memories & Recipes

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 dishes, including:

• Onigiri (rice balls)and fillings.

• Muhammara & Avocado paste

• Tofu-based vegan meatballs

• Tabbouleh

• A few comforting potato dishes

• Candied walnuts

• A colorful vegetable & vegan cheese appetizer board

• Gluten free bread

Although we didn’t follow exact recipes, some of you might want to recreate these flavors at home. So I’ll be sharing a few similar recipes from my previous blog posts to help guide you.

Rice for rice balls (onigiri):

Rinse 500 g short-grain white rice and 100 g Jasberry whole-grain rice.

Cook in a pressure cooker with 720 g of water for 12 minutes.

(This recipe makes 12 rice balls, about 100 g each.)

👉If using a regular pot, increase the water to 1200 g for total 600g rice.

Let it simmer for 25 to 30 minutes.

Rice Ball Fillings

Waltnuts Miso

Toast 1 cup of chopped walnuts. Then drizzle in 1 tbsp of light soy sauce, 1 tbsp of raw cane sugar, 1 tsp of minced ginger, and 1 tbsp of miso.

Add about 2 tbsp of water and stir well until the miso is fully dissolved and everything is evenly coated.

Spicy tuna inspired chickpea filling

Rinse 14 oz canned boiled chickpeas. Mush roughly , mix it with 1tsp Harissa

and 3tbsp of vegan mayo,1tbsp of finely chopped red onion.

At the event we also made Harissa and vegan mayo.

Improv vegan mayo (mix all in a bowl with a spoon)

4 tbsp high protein soy yogurt,1tsp lemon flavored rapeseed oil ,

1 tbsp Dijion mustard,A pinch of garlic powder, salt ,turmeric and white pepper.

Gluten Free Bread

Muhammara (Roasted pepper& Walnuts dip)

Muhammara (Roasted Red Pepper & Walnut Dip)

Ingredients:

• 2 red peppers (about 200 g)

• 200 g cherry tomatoes

• 50 g white onion

• 1/3 cup walnuts

• 1 tsp garlic powder

• about 35g bread crumbs (made with 1/2 Brötchen)

• 1/2 tsp salt

• 1 tsp harissa

• 1 tsp Turkish pepper & tomato paste (medium spicy)

• 1 tsp cumin powder

• 1/8 cup olive oil

• Topping parsley, rose,some more walnuts

  

Instructions:Roast red peppers, cherry tomatoes, and onion in the oven at 250°C for 20 minutes, until soft and slightly charred.

Let them cool slightly, remove charred skin from peppers.

Add the roasted vegetables to a food processor along with the walnuts, bread crumbs, garlic powder, salt, harissa, pepper & tomato paste, and cumin.

Blend until smooth.

Slowly drizzle in the olive oil while blending until the mixture becomes creamy and well combined.

Coconut Peanut Onion Toppings

1/4 cup shredded coconut flakes

1/4 cup store bought roasted peanut (lightly salted)

1/4 cup store bought fried onion

Coconut Peanut Harissa dressing

4tbsp coconut milk

1tbsp light soy sauce

1tbsp peanut butter

1tsp home made harissa

1tsp sugar

Tofu based soy meat balls ( We made something like this with yellow zucchini)

And served with fresh tomato sauce.)

Candied Walnuts

Here’s a recipe for Candied Walnuts, similar to what we made at this event.

And the rest I don't have detailed recipes.

Apple muffins

And that’s a wrap on our Improv Vegan Easter Brunch!

Thank you again to everyone who joined, shared your creativity, and brought joy to the table.

I hope these recipes inspire you to try a little improvisation in your own kitchen.

Wishing you all a happy, peaceful, and delicious Easter 💛

Misaki