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cucumber (without seeds) 100g sliced carrot 100g sliced mango in total 5g of (garlic, ginger and dried chili Sprouts 50g roasted peanuts (crushed) Step 1 Slice vegetables and mince garlic, ginger and a dried chili

tahini (or any nut paste) and water in a 1:1 ratio, with a pinch of sugar and salt, and a drizzle of chili

spaghetti 1 cup boiled and squeezed spinach (=150 g fresh) 2 tbsp minced garlic 2 tbsp olive oil 1 tsp chilli Then turn off the heat and add chili flakes. Drain the cooked pasta (do not rinse the pasta with water ) and fry it in a frying pan in the garlic chili

this Tapas portion Olive oil 10ml Pimentos(peppers) 100g 1 clove of garlic (not chopped) A pinch of chili Season with sea salt and chili flakes, serve immediately.

If you have a bag of Japanese 7 spices chili and don't know what to cook with. Try this one. If you don't have 7 spices chili, just skip it or add any other chili. colour ) 225g medium firm tofu from Asian store ( a half pack) 1/3 tsp turmeric 1/3 tsp Japanese 7 spice chili

juice 40g almond flour 100g pasta's cooking water (salty) Black pepper Optional topping Chopped basil Chili Step5 Garnish with grated lemon peel, basil leaves ,chili flakes and grated almond.

sauce 1tsp dark soy sauce 1tsp raw cane sugar 1/2 tsp ginger (optional) 1/2tsp garlic (optional) 1 tsp chili In the workshop we used this product↓ Stir-fry the paste until the chili turns the oil colour reddish (The key is to add it twice ,not all in once ) (Optional) Add ground Szechuan pepper and chili. The extra chili is totally optional as it’s already in the paste.

Ingredients 3tbsp olive oil 1tsp 7spice chili flake (Japanese chili flake) 1tsp chili flake 1tsp brewer ) 1tsp fermented salted black beans, (from go Asia) 1tsp sesame seeds 1/2 tsp salt How to make this chili I used this Japanese 7spices chili at the WS today. But you can use just normal chili flake with some spices of your choice too.

oil of your choice 25g tofu Total 7g aromatic vegetables (Garlic, ginger coriander root etc) 1 small chili Optionally add a chili, too ( You could remove the chili later if you don't eat that ).

(optional in case using canned tomato) Black pepper  to taste Optional (for garnish) EV Olive oil Chili Final touches Adjust seasoning—add pepper and chili flakes for heat. Garnish with parsley.

carrot) 1/2 cup of aromatic vegetables (coriander/green onions/ginger) 1tbsp vegan oyster sauce (or sweet

Umami ingredients) 1tbsp tomato paste 1tbsp brewer's yeast (Topping option ) 1tbsp olive oil 1/3 tsp chili The curry is done:) This is an optional topping "Chili oil" Heat 1tbsp of olive oil in a small pan, and let 1/3 tsp chili flakes infused. STEP 8 Top with coriander leaves ,chili oil and drizzle some coconuts milk.