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...

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 8–9 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 1 tbsp cornstarch A small amount of oil, for frying Di

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I originally made this snack on the spot at an event, and since it turned out to be very popular, I decided to turn it into a proper recipe.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

Thank you very much for joining this event:) We successfully baked our jacket potatoes along with plenty of delicious side dishes. And of course, we can’t forget the spontaneously created delicious mocktails! They were made with about half of a fresh sour mango, half of a fresh pineapple, roughly 1 cup of coconut milk, 1 cup of soy milk, and a good pinch of cinnamon. The sautéed cinnamon banana was also a lovely touch. Thank you all for sharing your ideas! If you’d like to re

Thank you so much for joining this event:) Dear all, thank you for bringing in your wonderful energy 💛 Our dumpling and sarma-making party was such a joy. And in our usual improv-vegan-cooking style, the dumpling fillings were completely made up on the spot and they turned out delicious ! We experimented with several variations: Dumpling A:  purple carrot, ginger, garlic, fried tofu, mushroom sauce, soy sauce, sesame oil, and pepper. Dumpling B:  cabbage, ginger, garlic, fr

Thank you very much for joining this event:) Our little kitchen adventure turned into a global tasting tour. What an incredible meeting! It truly felt like we traveled around the world in just a couple of hours through food, flavors, and shared creativity. We whipped up all kinds of delicious dishes, from aromatic Indian sweets to comforting Latvian bread soup, colorful filled peppers, a vibrant stir-fry, and the unforgettable eggplant with garlic-ginger sauce ,pumpkin chutn

Thank you so much for joining this event:) Turning Fridge Finds into a Delicious Vegan Lunch! 🌱✨ This Sunday, we had a fun cooking event where creativity and sustainability came together in the most delicious way! We brought 2 pieces of fridge finds from our homes and transformed them into a filling vegan lunch . A huge thank you  to everyone who joined today! 😁 Your interesting ingredients and recipe ideas made this gathering extra special. There’s something magical about

Thank you very much for joining this event:) Yesterday, we got together for a cozy indoor picnic! Each of us brought just two vegan ingredients to create something special together.This wasn’t a potluck — it was an improv-style cooking event ! We prepared and shared flavorful cinnamon tea , roasted chestnuts , Turkish-style quinoa , adorable mini eggplants , sweet dessert pumpkin  and savory cream-filled pumpkins , pasta with soy schnitzel , gorgeous black bean tempeh and rom

Thank you very much for joining this event :) This cooking event was inspired by the cozy, social spirit of izakaya🍶✨ — but with a twist: no alcohol, all flavor, and plenty of vegetables! We had such an amazing variety of ingredients to create delicious dishes together. I’m truly grateful to everyone who came and spent a precious weekend evening cooking with me ☺️ We made some Skewers Improv fried rice Nasi Goreng style(250g cooked Jasmine rice,1tsp sambal,1tbsp kecap manis,