WS Memories and Recipes 18.03.2026

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

Sweet potato (dessert)

Our brown rice paper creations below.

(1)Vegan duck

(2) Summer rolls (filled with avocado, cabbage, cucumber, rice, and the leftover filling from spring rolls) We also spontaneously rolled the same filling with Nori.

Lemongrass tofu ( At the event we made it with zucchini. )

Pressure-cooked red cabbage ( About 600g red cabbage, 1 small sliced onion, 1tsp salt, 2 tbsp sugar, 1 tbsp olive oil, 2 tbsp lemon juice, 1/4 cup red wine, 2 bay leaves, a few cloves, 1/4 tsp allspice powder, 1/4 tsp cinnamon powder)Pressure cooked for 10 minutes until tender and rich in flavor.

Sautéed & filled mushrooms

Naser's specials!I don't have exact recipes but it was made like this.First Sauté mushrooms both sides with olive oil & rosemary ,then fill mushroom cups with turmeric–coconut milk mixture, season with salt and rosemary, and finish in the pan until fragrant.

This vibrant noodle dish was made with 3 small beets and about 400g green beans, pre boiled then sautéed in a generous amount of olive oil. Peeled rhubarb (3 stalks) was added, then lightly seasoned with thyme, chili, and salt, and finally tossed with 5 minutes boiled rice vermicelli(dry=150g).

Toasted walnuts and red cabbage salad. seasoned with raisons, salt, cinnamon and soy yogurt.(right?)

Quick Rhubarb Jam. 1,5 cup of chopped fresh rhubarb, about 1/3 cup sugar, about 3tbsp water. Simmer chopped rhubarb with sugar and a splash of water until soft, thick, and jammy.

At the event, we also made a savory rhubarb paste—very similar to Japanese plum pickle paste—prepared in a similar way but without sugar and with about 1 tsp of salt. It is a salty, tangy paste often used as an alternative to plum pickles.

Paprika sauce for the rolls.

Blend 200 g fresh red bell pepper with 100 g sambal oelek, 1 tbsp sweet paprika powder, ½ tsp salt, and ½ tsp sugar until smooth. Then simmer the mixture like a chutney until it thickens and the flavors meld into a rich, spicy-sweet chili sauce.

Thank you so much to everyone who joined, supported, and shared this cooking meetup event!

Wishing you all a lovely Sunday.

Take care, enjoy good food, and see you next time on the 25th of April, where we’ll explore the creative ideas of “International Vegan Salad” 🥗🌍