07.03.2025 WS Memories & Recipes

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 cooking with Middle Eastern inspiration.

The table was full of color, flavorful dishes, and we tried our hand at many classics:

• Manakish za’atar

• Falafel

• Mujaddara (Instant Pot )

• Stuffed peppers

• Hummus

• Fresh salads and tabbouleh

• Baba ganoush

• Grilled Eggplant & Zucchini

• Vegan yogurt sauce

• Misaki's Harissa

I’m excited to share some of the recipes from today’s event with you!

Some of them are exactly the same as what we made, while others are slightly adapted versions.

Baba Ganoush

Ingredients

• 2 medium eggplants =about 500g(pierced to prevent bursting, grilled whole at 250°C for ~30 minutes, then scooped)

• 2 tbsp lemon juice

• 3 tbsp tahini

• ½ tsp salt

• Olive oil (for drizzling)

• Fresh herbs (for topping, e.g., pepper,parsley or coriander)

Instructions

1. Scoop the flesh from the grilled eggplants into a bowl.

2. Add lemon juice, tahini, and salt. Mash or blend until smooth and creamy.

3. Transfer to a serving dish, drizzle with olive oil, and sprinkle with fresh herbs.

4. Serve with warm pita, veggies, or as a side to your favorite Middle Eastern dishes.

So that was a wrap-up.

This simple act of bringing ingredients together, cooking, and sharing a meal reminds us that humans are naturally more skilled at cooperating than at fighting, and that we can grow together through collaboration.

Wishing you all a peaceful night!