Making Plant-based Eating Accessible

Lately I receive a lot of requests and suggestions from many people. I appreciate all the feedback and your time. But I have to make...

Thank you all for joining this improv supper cooking event:) Despite the snowy weather, we came together yesterday for a wonderful vegan cooking gathering filled with warmth and good energy. As usual everyone brought two vegan ingredients, and together we created an awesome, exotic dinner. It turned out to be half Turkish, half Indian food. That’s one of the coolest things about living an international life in Berlin. One of the highlights was learning how to make gözleme  wi

Warm Radish Achar (Non-Pickled) Ingredients 200g Daikon radish (peeled) 100g red bell pepper 1tbsp lemon flavored rapeseed oil or any oil 1tsp cumin seeds 1tsp brown mustard seeds 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp turmeric powder 1/2tsp chili flake 1/2tsp sweet paprika powder 1tbsp lemon vinegar. Method Heat a pan on medium heat and add the oil. Add the cumin seeds and brown mustard seeds. Roast them gently until fragrant and they start to crackle. Add the radish a

Thank you so much to everyone who joined today’s vegan ramen cooking event! A big thank-you as well for showing up with so much enthusiasm and really thinking about what to bring to mix and match with the miso base 😁 We made a mildly spicy peanut miso ramen , and I’m sharing the recipe here so you can easily recreate it at home. There was a great mix of toppings to choose from, such as vegan pickles, Italian corn 🌽, grilled zucchini, garlic and ginger aubergine, mushrooms,

This recipe is deeply inspired by a store-bought chili oil called Knusper Zwiebeln  from Feinkost Dittmann , actually you can easily make a similar version at home. Here’s how I make for a small jar: Ingredients 2 tbsp fried onion 2 tbsp freeze-dried onion(just dehydrated onion) 1 tsp garlic powder 1 tsp chili powder ½ tsp brewer’s yeast ½ tsp salt 50 g rapeseed oil (lemon-flavored or any heat-stable oil) 1 tbsp extra virgin olive oil Method Heat the rapeseed oil in a small p

Video is available here Ingredients (Serves 2 large or 3 small portions) 100 g onion , finely chopped 3 cloves garlic, minced 1 bay leaf 1 Tbsp olive oil 1 Tbsp lemon-flavored rapeseed oil 1 tsp chili flakes 1 tsp sweet paprika 1 tsp salt (adjust to taste) 1 Tbsp Turkish pepper paste(mild) 100 g red bell pepper, diced 250 g fresh tomatoes, diced 1/4 tsp black pepper 1/4 tsp ground cinnamon 1 tsp brewer’s yeast 400 ml canned cannellini beans, rinsed and drained 1 cup water 1/2

Ingredients (makes about 35-40 rolls) Grape leaves Jarred grape leaves, about 40 leaves→ Rinse very well with warm water to remove excess salt Filling 30 ml lemon flavored rapeseed oil (or olive oil) 200 g onion, peeled and finely chopped 1tbsp Turkish mild pepper paste 2 g salt (To mixing in later) ½ cup dried soy granules (no soaking needed) ½ cup water 1 cup bulgur, rinsed 1 tbsp dried black currants ½ tsp ground black pepper 1 tsp allspice 1 tsp cinnamon 2 tsp sumac 1 tsp

Thank you so much for joining this event:) Here’s a little recap! Together we created a beautiful spread full of flavor, texture, and creativity. The fillings and sides included grilled mushrooms, vegan minced protein, lemon-sesame tempeh crumbles, smashed potatoes, caramelized sweet potatoes, red jasmine rice fried rice, and simply steamed vegetables. We also added brightness with a variety of pickled vegetables, a fresh fruit salad, and a bold garlic-ginger sauce to tie eve

No-Steam Quick Daikon (Turnip) Cake ⚠️If daikon radish is new to you, start with a small portion. Its high fiber content may cause bloating. This recipe makes 9 small rounds, about 2 tablespoons of batter each. Ingredients for 2 snack portions 300 g daikon radish (peeled) 1 tsp grated fresh ginger 1 tbsp fried onions 4 tbsp glutinous rice flour 1/2 tsp soup stock powder 2 tbsp dried soy meat 1/2 cup chopped green onions ２ tbsp cornstarch (please adjust it) １tbsp brewer's yeas

1 tsp cumin seeds (toasted) 2 tsp coriander seeds (toasted) 6 tsp Chinese chili flake 1 tsp salt 1tbsp EV olive oil (or rapeseed oil with lemon flavor) 1tbsp minced garlic 1tbsp Turkish pepper paste(mild) Method Grind toasted seeds with chili salt and garlic. Blend or pound in olive oil until a thick paste forms.

I originally made this snack on the spot at an event, and since it turned out to be very popular, I decided to turn it into a proper recipe. Ingredients Purple sweet potato, peeled: 250 g (about one potato) Oil (neutral vegetable oil): 25 g Cane sugar: 25 g Cinnamon powder: to taste Sesame oil: about 5 g Instructions Cut the sweet potato into slices about 1 cm thick. Heat the oil in a frying pan over medium heat and shallow-fry the slices for about 5 minutes on each side, or

Thank you so much for joining this event:) (This is the products we actually used for this event) Yesterday, we gathered to celebrate the beginning of 2026 in the most comforting way possible: around a steaming vegan hot pot, while snow quietly fell outside. I’m deeply grateful to everyone who joined the event and helped make it so cozy. Thank you so much :) The idea was simple! Everyone brought two vegan ingredients to add to the pot. We had an impressive variety of ingredie

This vegan chigae-style hot pot is deeply comforting, gently spicy, and perfect for sharing. A naturally sweet daikon broth forms the base, enriched with gochujang, miso, and warming spices. (Preparation: if you are adding potatoes , they should be boiled separately before being added to the hot pot.) Choose vegetables equal in weight to the amount of broth you plan to prepare. (This is 800 g veg/200g tofu) Serves:  4 Ingredients Vegetables & Main Ingredients 800 g mixed veg

Thank you very much for joining the Christmas eve event :) As the year gently comes to a close, we gathered once again for something that has become a beautiful tradition: our international vegan raclette . Alongside the savory classics, we explored something a little unexpected - grilled tropical fruits 🍍 There was plenty of pineapple and mango, caramelized on the grill and served with an Indian spice mix called chaat masala . We also grilled some tofu and served it with ta

Ingredients Blend together (★): 500 g tomatoes ★ 200 g onion ★ 6 garlic cloves ★ 2 tsp chili flakes ★ 2 tsp cumin seeds ★ 7g salt(or less) ★ For heating : 30 g oil 2 tsp brown mustard seeds 2 tsp raw sesame seeds ~6 curry leaves 2 tsp sugar (optional) 2 tbsp Turkish pepper paste Method Blend all ★ ingredients in a tall cup. Heat 30 g oil in a pan. Add the brown mustard seeds, sesame seeds, and curry leaves, and let them sizzle. Add the blended mixture (no water) and cook for

Ingredients 170 g floury potatoes, peeled and thinly sliced 200 g white part of leeks, sliced (round or diagonal slices) 15 g olive oil 1 bay leaf 1 teaspoon vegetable stock powder 1 teaspoon salt (adjust according to the saltiness of the stock) 300 g water 250 g unsweetened soy milk A pinch of black pepper A pinch of sugar (optional) A pinch of nutmeg (optional) Optional Garnish Croutons Chopped fresh parsley Method (Check out on my instagram) Heat the olive oil and bay leaf

Thank you so much for joining this event :) The vegan raclette was incredibly fun—so versatile and far beyond my expectations. Although it was my first vegan raclette event, it turned into a truly special experience thanks to everyone’s help and ideas. It was also the first time in my life that I saw snake fruit and real, fresh maracuja—what a joy ✨ Everyone brought their own ideas and ingredients, each connected to their personal memories of raclette, which made the cooking

One-Bowl Pumpkin Spice Scones (4 pieces) A perfect way to use leftover roasted Hokkaido pumpkin Ingredients: 120 g baked and mushed pumpkin 150 g spelt flour 30 g oat flour (or almond flour) 40 g raw cane sugar 8 g baking powder 1 tsp pumpkin spice mix (or cinnamon) 2 tbsp rapeseed oil with lemon flavor Sugar + cinnamon, for sprinkling on top Instructions: Preheat your oven to 190 °C (375 °F). In a large mixing bowl, combine the spelt flour, oat flour, raw cane sugar, baking