20.09.2025 WS Memories and recipes

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

Another Vegan Improv Cooking Day! ✨🥕

Thank you so much to everyone who joined today’s event—what a joyful afternoon!

Our theme was udon noodles, and even though the weather turned out unexpectedly hot, we stuck with our cozy noodle project anyway—and it was totally worth it.

Several of you asked for the coriander sauce recipe (and a few other favorites), so I’ll share those .

For the udon dishes:

• We improvised a mild miso-based udon soup, making it extra creamy with soy milk.

• For a spicier option, we whipped up a gochujang-based udon—essentially my usual tteokbokki sauce with noodles instead of rice cakes.

  
  

  

And that exotic green vegetable! It’s called chayote!

The world of plant-based ingredients is enormous, and it still surprises me with new discoveries.

Thank you Michael ,for showing us how to cut/ eat them.

Chayote seems quite versatile!

you can eat it raw or cooked, and almost every part of the plant

The delicious is edible.

At the event we cut them into matchsticks sautéed them.

Prune Compote

Ingredients

• 6-7 prunes (pitted)

• 2 Tbsp brown sugar

• 1 Tbsp red wine

• 1 tsp cornstarch with 1 Tbsp water

• 100 ml water

• Pinch of ground cinnamon

Instructions

1. In a small saucepan, combine prunes, brown sugar, red wine, water, and cinnamon.

2. Bring to a gentle simmer over medium heat.

3. In a separate small bowl, dissolve the cornstarch in a tablespoon of cold water to make a slurry.

4. After the mixture has simmered for about 5 minutes, stir in the cornstarch slurry.

5. Continue simmering for another 5 minutes, stirring occasionally, until the liquid thickens and the prunes are soft.

6. Serve warm or let cool.

   
   

The purple rice was called black cargo rice (also known as riceberry).

I really like this variety and usually buy it at GoAsia.

To cook it, just rinse the rice well and simmer for about 35 minutes, using a 1 cup rice to 2 cups water ratio.

Thank you, Emir, for sharing; they were absolutely delicious!

And the beautiful Turkish delight!

You can buy them up at Nuts & Co on Turmstrasse

And that’s a wrap for our event!

Thank you again all for bringing your enthusiasm, vegetables of your choice

and your love for cooking.

Wishing you all a beautiful weekend and a balanced, light-filled Happy Equinox! 

🌞🍂

I’ll probably host another improv cooking event next Saturday.

If you missed this one, I hope to see you there!

Misaki