WS Memories and Recipes 01.08.2026

Thank you very much for joining this event:)

What a wonderful afternoon! 💜

A huge thank you to everyone who joined our Vegan Cooking with Beans gathering. Despite the rainy weather, you brought great energy, creativity, and a passion for good food. It was such a joy to cook with you all!

Together we made:

• Black Bean Brownie

• Bean Curry

• Hearty Bean Stew

• Garlic Stir-Fried Green Beans with Soy Schnitzel

• Exotic Mung Bean Coconut Dessert

• Grilled Vegetables with Peanut Coconut Dressing

• Fresh Seasonal Salad

• Chickpea & Zucchini Omelette

• Creamy Avocado Dip

  
  

I'm sharing some of the recipes we created during this event below.

Since this was an improv cooking session, these recipes may not be exactly the same as what we made on the day.

But feel free to use them as inspiration and adapt them with whatever vegetables and ingredients you have on hand. That's the spirit of improv cooking!

(This recipe is based on my other chick pea flour recipe)

Garlic Stir fried Green Beans (full recipe here)

Creamy Bean Curry (full recipe here) at the event we didn't add sesame.

Vegan Hashed Tofu & Bean Stew (full recipe is here)

Grilled Vegetables

Simple Boiled Broccoli with Lemon Oil & Crispy Fried Onions

The secret to bright green, flavourful broccoli is to cook it in 1% salted boiling water until just tender. This helps the broccoli retain its vibrant colour, seasons it evenly, and prevents it from becoming watery.

Avocado Dip: Blend 1 large avocado, 1 clove garlic, ⅓ cup parsley, juice of ¼ lime, and a pinch of salt until smooth. Serve with red pepper salsa and tortilla chips.

Zucchini, carrot & boiled green beans fig mustard salad served with separate walnuts

Thank you Sheila for baking this pretty black bean brownie !! We used this raw cacao powder for this recipe.(My favorite)

We also had this wonderfully exotic Coconut Mung Bean Sweet Stew! Thank you, Michael, for introducing us to something completely new. It was made with soaked mung beans, sweetened with palm sugar and sweet potato, and flavored with pandan extract and ginger then gently simmered in coconut milk.( This stew even becomes ice cream if you freeze them)

Thank you again for making this such a warm, creative, and delicious meetup.

I hope to see you all again soon!