18.10.2025 WS Memories

Thank you very much for joining today's event:)

We had such a lovely time today:)

Today’s theme was “Vegan & Comfort Food,” and I shared my version of mango sticky rice upon request.

Each of us brought our favorite vegetables, and together we created a comforting vegan feast — from grilled spiced pumpkin, sweet potato and carrots, warm eggplant and tomato salad, and lemongrass coconut soup, green salad and crispy cauliflower fritters. (and more)

We had pumpkins called Hokkaido-Kürbis and Sombra today, and I discovered that Sombra tastes a lot like Japanese pumpkins.

Thank you again for your contributions, creativity, and sparkling new ideas.

I learned so much!

If you’re interested, you can check out my mango sticky rice recipe from the link below.

At today's event, we used a very sweet, fresh mango — thank you, Vanessa!

Pressure Cooker Mango Sticky Rice

We mostly improvised while cooking, so there isn’t really a formal recipe to share.But I do remember mixing these ingredients for the cauliflower:

Ingredients

• About 400 g cauliflower florets

• 1 tbsp cornstarch (to sprinkle over the raw cauliflower)

• About 50 g oil (for frying)

• About 50 g sweet chili sauce(for serving)

Batter

• ½ cup spelt flour (type 630)

• A pinch of salt

• 1 tsp vegan broth (powder)

• 1 tsp chopped garlic

• ½ cup soy milk

• 2–3 tbsp cornstarch

Today’s Chili Oil

We only used a small amount of this chili oil for the Mapo tofu, broccoli, and peanut dressing.

(Spices/oil)

2 bay leaves

2 star anis

2tsp fermented black beans

2 clove of garlic (chopped)

1tsp chopped ginger

1tsp szechuan peppercorn

100g heated peanut oil

(in a jar)

1tsp brewer's yeast

1tsp salt

1tsp sugar

25g Shichi-mi ( Japanese 7seven-flavor chili pepper)

At the event, we made some zucchini and Mapo tofu.

If you’d like to recreate my version of Mapo tofu, you can check out this recipe.

It’s always my pleasure to have guests and to learn from each other.

Thank you all for your kindness and wisdom.

Wishing you a wonderful weekend! 🌿

Oh, and if anyone is free next Saturday — I’ll probably be hosting my next vegan improv cooking supper event with the theme “Sober Izakaya.”

Since it’s close to Halloween, I’d love to include a festive touch, but I don’t have any Halloween dish ideas 🎃