30.01.2026 WS memories and recipes

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 with various flavorful fillings (potato/purple potato/egg plant/spinach),caramelized creamy onion, mushrooms, fruits, and more. We also enjoyed a vibrant mango subzi, and I shared a comforting lentil stew (dal) along with my current favorite version of haidari.

Thank you all for showing up, cooking together, and making the evening so special. Looking forward to many more shared meals. There are a few recipes from the event that we’re happy to share for reference.

Mango, onion, garlic,curry leaves, green chili, fennel seeds, cumin seeds, turmeric, salt, garam masala, bay leaf, tandoori masala ( this is a personal note )

Creamy Spiced Onion ( a personal note)

This is not a fully established recipe but a note from this event.

I will make sure to update it in the future.

Ingredients

For tempering

• 3 tbsp peanut oil

• 1 tsp cumin seeds

• some curry leave

• Fresh green chili (a few)

• A pinch of red chili flakes

Add after the oil becomes fragrant

• About 400 g red onion, thinly sliced

Seasoning

• ½ tsp turmeric

• ½ tsp coriander powder

• About 5 g salt (adjust to taste)

Add last

• About 150 g high-protein vegan soy yogurt

Method

Heat the peanut oil in a pan over medium heat.Add the cumin seeds ,curry leave and let them sizzle until aromatic. Stir in the green chili and red chili flakes.

Add the sliced red onions and cook until softened and lightly caramelized.

Season with turmeric, coriander powder, and salt. Mix well.

Lower the heat and add the soy yogurt.Keep stirring until the oil begins to separate—this is the sign that the dish is ready.

The dosa was made using this product. Although the label says “100% vegetarian,” the ingredients themselves are fully vegan.

Kumquat Jam and Creamy Balsamic Tomato Salad

(Tomatoes, kumquat syrup with a hint of cinnamon, arugula, salt, and pepper)

Haidari

Lentil stew (Dal)

Some meetup members and I am now talking about a new ideas of

Celebrating the arrival of spring with Holi 2026 in March

It's an Indian ritual of joyful festival of colors..!

Stay tuned and have a lovely weekend,

Misaki

A Note to Our Community

Please note that

Many of this group's meetup gatherings are collaborative and spontaneous cooking event and not a cooking class.

Everyone has a different tolerance of oil/chili or vegan processed food.

Not every detail can be perfect for everyone. But every effort is made to share good enough food, and a welcoming experience.

I deeply appreciate for being a part of the moment !