WS Memories and Recipes 25.04.2026

Thank you so much for joining this event :)

(And thank you everyone for taking photos and sharing with me)

In celebration of World Healing Day (April 25), we came together for a mindful vegan improv cooking experience focused on nourishment, creativity, and shared presence. The idea was simple as usual. Everyone brings two vegetables or fruits, and together we transform them into a collaborative salad lunch—no strict recipes.

Simple ingredients, bold flavors, and a little bit of sunshine on the plate!

What emerged was a colorful table of fusion salad dishes such as

• Turkish lentil & bulgur köfte(Mercimec Köftesi)

  

  I’m very surprised by how unique this dish tastes — it was like a healthy potato salad!I’ll definitely try adding it into a dough and making samosas in the future:)

  

  How to eat : Place your köfte on a lettuce leaf and serve it with fresh lemon juice.

• Turkish tomato, cucumber & onion salad

  

  I don't have the exact recipe but it was made like this. Chop 2 tomatoes and 1/2 English cucumber, and finely chop some onion. Season with salt, drizzle with olive oil, and finish with a squeeze of lemon juice. Serve fresh with dill decoration.

  
  

• Sautéed onion & shiitake mushrooms, roasted sesame oil and soy sauce.

  

• Lemony grated celeriac & pear salad with a lot of fresh parsley

  

• Braised pears

  

  Halve mini pears (about 300 g in total) and sauté them cut-side down in 30 g lemony rapeseed oil until fragrant. Add 1/3 cup water, 2 cloves, 1 star anise, and a pinch of cinnamon and salt. Cover and simmer for 10 minutes. Once the liquid has reduced, stir in 2 tbsp raw cane sugar and let it caramelise. Remove the pears. Add 1/4 cup red wine to the pan and reduce by half. Serve the pears drizzled with the spiced red wine sauce.

  
  

• Roasted potato & pepper salad

  

• Harissa & grilled vegetable salad

  

  At the event, we didn’t use grilled eggplant; instead, we used roasted red bell pepper and purple cabbage, but the sauce is the same. For about 300 g of vegetables(=250g cooked), use 1 tbsp of Harissa paste and 1 tbsp of lemony rapeseed oil, and marinate the cooked vegetables of your choice. Serve on a bed of 3 tbsp high-protein soy yogurt mixed with 1 tbsp peanut butter. Sprinkle with some greens.

• Black bean salad with tomato, onion, pepper, red cabbage, cucumber.

  Served with mustard dressing

  

• Tofu noodle fresh herb salad with improv peanut dressing

  

  Tofu noodles(You can buy them at GoAsia stores) This peanut sauce was made with 1tbsp peanut butter,1tbsp soy sauce, 2tbsp soy milk,1tbsp of coconut flake,1tsp raw cane sugar, 1tsp tamarind paste and a pinch of chili pepper.

  
  
  
  

• Grilled lemony asparagus

  

  Sautéed asparagus with olive oil, garlic slices, salt, and black pepper. Topped with green onions and served with lemony grated celeriac.

  So that was a little wrap-up from yesterday’s event.

  I hope you enjoy trying these dishes and making them your own in the kitchen.

  Wishing everyone a happy, sunny Sunday! I’ll announce the next event in a few days , as I don’t have a final idea yet. But May1st is a national holiday, so I should be hosting something!