Making Plant-based Eating Accessible

Lately, I’ve been receiving a lot of requests and suggestions from many people. I truly appreciate all your feedback and the time you take to share your ideas. However, I need to make a few things clear so that we don’t waste each other’s time. Time is limited. There are things I consider important and choose to focus on, and there are other things that are simply not my priorities. THINGS I DON’T DO Start a YouTube channel Write recipe books Make video recipes Do detailed sp

Improv Vegan Sushi Making Thank you all so much for joining today's lunch cooking gathering! The quiet focus we shared gave the gathering a calm and meaningful atmosphere. The main focus of the day was creating inside-out sushi rolls using vegan ingredients that everyone brought along. Each person contributed something unique, and together we explored flavors in a relaxed, attentive way. I also came in with a little plan of my own: to serve my porcini broth hot & sour soup an

Grilled Ezme is a vibrant, smoky Turkish appetizer made from charred vegetables and aromatic seasonings. For this recipe you can use just a normal oven. Tip:  For the best flavor, keep the grilled ezme in the fridge overnight. This allows the tastes to meld and settle, making it even more delicious the next day. Ingredients 500 g ideally ripe tomatoes (I didn't have them) 100 g aromatics (90g onion ,10g garlic) 100 g green pepper (mildly spicy kind) 100 g red bell pepper 30 g

Thank you all for joining this lunch cooking gathering! Your energy, curiosity, and creativity inspired this new theme and made the event truly special. The main focus of the day was making sarma  and mini börek. Everything else unfolded organically, just the way I love it: improvised, intuitive, and inspired by what everyone felt like creating in the moment. We created a beautiful spread of meze, including haydari , grilled eggplant salad , pepper paste potato dish , sumac o

Spinach Tempeh Mini Börek These crispy tempeh mini börek are a delicious plant-based twist on a classic favorite. They’re easy to prepare, lightly spiced, and perfect as an appetizer or snack. Ingredients (Makes 8 rolls) 200 g plain tempeh About 1 tbsp Turkish spice mix (see details below) You can substitute with any spice blend, such as Italian herbs 125 g spinach (about ⅓ cup after boiling and squeezing out excess water) 8 yufka triangle sheets About 50 g heat-stable oil, f

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