WS Memories and Recipes 28.03.2026

Thank you so much for joining this vegan cooking event.

Themed Improv Vegan Cooking – Mediterranean Spring Inspiration

Again We created a table full of Mediterranean spring inspiration full of life.

Everyone brought some seasonal ingredients and ideas and it truly showed.

We had an abundance of beautiful zucchini and eggplants this time and it was amazing to see how all these vegetables transformed into many different, delicious dishes!

Some of the recipes I’m excited to share with you are listed below!

(As this was an improv cooking event, these aren’t the exact recipes, but very similar versions from my previous events.)

• Grilled zucchini(served with soy yogurt carrot salad & herb sauce )

• Chimichurri

  

• Zucchini fritters(served with olive oil & harissa)

  

  Shred 1 zucchini, ½ cup carrot & ½ cup red onion. Sprinkle 1 tsp vegan broth powder + pinch of salt, let sit. Mix in ¼ cup chickpea flour, ¼ cup spelt flour, ½ tsp oregano & pepper (add more chickpea flour if too runny). Fry spoonfuls in heat-stable oil until golden. Serve with Harissa!

• Fennel, strawberry & mint salad

  

• Kısır (At the event, we didn’t have spring onions or fresh mint, but feel free to add them if you’d like to make it more traditional.)

  

• Spontaneous Rice pilaf

  

  Sauté 1 cup of any vegetables (=garlic, zucchini, carrot, onion) with 2 tbsp good olive oil, then add 1 cup Turkish short grain rice(rinsed) and a pinch of turmeric, fresh thyme. Pour in 2 cups vegetable broth, season with salt and pepper, and simmer for 20 minutes. Add ½ cup rinsed canned chickpeas, cover, and let it rest for 10 minutes before serving .

  
  

• Baba Ganoush

  

  Roast about 600 g whole eggplants (pierced) at 250 °C for 30-40 minutes, remove the skin.then mush it with 2 tbsp lemon juice, 2 to 3 tbsp tahini, and ½ tsp salt, finished with a drizzle of olive oil and topped with fresh herbs like parsley.

  
  

• Tzatziki

  

• Grilled vegetables bruschetta (with roasted mustard seeds)

  Sorry I don't have a detailed recipe of this.

  

• Tomato based bean stew

  (At the event, we made a much milder version using Roma beans and also added fresh thyme,chickpeas, and recuded pepper paste while my very tasty original recipe is made with cannellini beans and mildly spicy pepper paste.)

  

• Sweet potato dessert

  (This original recipe is an Asian dessert, but we omitted the toasted sesame oil to keep a Mediterranean flavor this time. The sliced sweet potatoes were simply seasoned with salt, sugar, and cinnamon, then fried in lemon-flavored rapeseed oil.)

  

  
  

• Fried zucchini sticks (served with vegan hollandaise sauce)

  

  

  Ingredients, zucchini sticks, rice papers, some salt ,pepper, garlic powder and rosemarryJust wrap seasoned zucchini sticks with wet rice paper and fry with rapeseed oil until crispy.

  
  

So that was a little recap of this event.

I hope you find something inspiring and feel like recreating it at home.

Thank you again for bringing such wonderful energy and ideas !

Have a lovely Sunday.

Misaki

By the way

I’ve received an amazing theme inspiration for our future cooking event:

Improv International Salads!

And don’t worry—when we cooking enthusiasts say “salad,” it’s never boring lettuce food.Think bold flavors, exciting textures, surprising ingredients, and satisfying creations that go beyond the ordinary and beyond “rabbit food.”

I’m planning to host this event in mid-April, and I can’t wait to share more details soon!