Workshops and Events

This May, we are delighted to partner once again with VCAI to host our Simply V Cooking Class. It was an afternoon dedicated to holistic nourishment, where participants gathered to learn the art of vibrant plant-based cooking whilst also exploring deeper reflections on life, perspective, and inner peace.

In the Kitchen: Vibrant Culinary Creations
Our participants rolled up their sleeves and dove into preparing two distinct, beautiful dishes designed to balance texture, aroma, and nutrition.

The kitchen filled with incredible aromas as the group began making the first dish, a Potato Balado with Veggie Popcorn Chicken. Diced potatoes, plant-based popcorn chicken and green beans were tossed with an aromatic spice paste, creating a harmonious blend of flavours ready to be served over warm steamed rice.

Next, the class moved on to preparing a classic Stir Fried Vegetables with Black Bean Sauce. Participants marinated the gluten in soy sauce and spices whilst cutting a colourful assortment of fresh vegetables. After shallow-frying the coated gluten, the vibrant greens were cooked with chopped black beans until tender. Finally, the gluten and remaining vegetables were tossed in on high heat, resulting in a fragrant, glossy dish.

Food for Thought: The Old Man Who Lost His Horse
At the conclusion of the cooking session, as everyone sat down to enjoy the wonderful meals they had prepared, we shared the traditional story of the old man who lost his horse.

In the story, when the old man loses his horse, his neighbour offer their condolences, but he simply asks, “How do you know this is bad luck?” When the horse returns with another magnificent wild horse, the neighbour congratulates him, to which he replies, “How do you know this is good luck?” The narrative continues to twist, showing how every seemingly unfortunate event leads to an unexpected fortune, and vice versa.

This timeless tale served as a beautiful invitation for everyone to reflect on how we navigate the inevitable ups and downs of our modern daily lives. Together, we explored six key wisdom statements that we can carry forward into our daily routines:

• The Event vs The Story: The events that happen to us are fundamentally neutral. It is our immediate judgment, label, and the narrative we construct around them that ultimately creates our internal suffering.
• Impermanence: Absolutely nothing in life is permanent. Circumstances are constantly shifting, meaning what appears to be “bad” today can very easily transform into something “good” tomorrow.
• Equanimity: True peace comes from cultivating a balanced, steady mind that does not tightly cling to specific outcomes or get carried away by temporary tides of fortune.
• Divine Wisdom: There is deep comfort in learning to trust that a larger order and purpose exist in the universe, extending far beyond the limits of our immediate vision and understanding.
• Gratitude in Suffering: Even during our hardest moments, we can practice looking for the hidden lesson, the silver lining, or the unexpected gift that the challenge might be offering us.
• Integrity: No matter how unpredictable or difficult the external situation or outcome becomes, our primary anchor is to stay deeply true to our core values.

Thank you to everyone who joined us this month for making the class so memorable. We look forward to seeing you at our upcoming sessions as we continue to explore delicious plant-based nourishment and mindful living together!

This March, our kitchens buzzed with excitement and tantalizing aromas as we came together with VCAI for another engaging cooking class. This month, we explored two distinct and flavourful dishes that perfectly blended textures and tastes, and then paused for a meaningful reflection on perspective and habit.

On the Menu: Savoury Delights
We started by crafting Glutinous Rice Stuffed Fried Tofu Puffs. Imagine this: chewy black glutinous rice, stir-fried with savoury vegetarian “ham” and a colorful medley of peas, carrots, and corn, then generously packed into crispy, golden fried tofu puffs. A brief steaming process workes its magic, softening the tofu just enough to create a tender, satisfying texture while allowing all the savoury flavours to meld beautifully. The result? A delightful bite-sized snack perfect as an appetiser, a hearty treat, or a tasty addition to any meal.

Next up was Olive Fried Rice, a deliciously savoury and umami-rich twist on a classic. The star of the show was Preserved Olive Vegetable, a unique Cantonese condiment made from pickled mustard greens and olives (often labeled “Olive Vegetable” in jars). This incredible ingredient infused the rice with a complex salty and slightly tangy flavour that paired perfectly with the simple comfort of egg and vegetables. It’s a dish that comes together in minutes and delivers a quick, satisfying meal.

A Thought-Provoking Tale
After the cooking was done and the last bites were savoured, we gathered for a reflection based on a classic story:

A group of fisherwomen, caught in a storm on their way home from market, took refuge in the house of a gardener. They were lodged for the night in a room full of flowers. They were unable to sleep as the fragrance of the flowers was overpowering, until the eldest of them suggested that they bring in their fish-scented baskets and place them near their noses. Then they all fell into a sound sleep.

This evocative story sparked a deep and insightful discussion around a few key points:

• Seeing Our Own Desires: How often are we truly aware of what we think we desire? The fisherwomen found peace only when reunited with the scent of their own trade, even in the midst of beauty. Are our desires truly our own, or are they shaped by our circumstances?
• Reflecting on Past Conditioning: The fisherwomen’s comfort zone was firmly rooted in their daily lives. The ‘overpowering’ fragrance of the flowers was unfamiliar and unsettling. This led us to discuss how our own past experiences and habits condition our responses, comfort levels, and even our definitions of happiness. What we consider ‘normal’ or ‘good’ is often heavily influenced by what we are used to.

Conclusion
Our March cooking class was truly a holistic experience. We not only learnt new culinary skills and enjoyed delicious food but also engaged in meaningful introspection. We were reminded that cooking is also about connection, experience, and the lens through which we view the world.

A huge thank you to everyone who participated! We look forward to more shared learning and delicious moments in our next cooking class.

Our February 2026 cooking class with VCAI was a truly soul-warming experience, blending the art of plant-based cooking with a thoughtful reflection on how we perceive the world around us. This month, our participants explored hearty, authentic flavours that brought a sense of comfort and community to the kitchen.

Adelaide Pasties
We began by crafting a modern, plant-based take on a classic handheld meal: Adelaide Pasties. These golden, flaky parcels are filled with a savoury mixture of lentils, diced potatoes, carrots, and pumpkin. To give the filling its deep, umami-rich flavour, participants used a combination of thyme, vegetable stock, and a special homemade vegan Worcestershire sauce. Whether enjoyed as a quick snack or a satisfying meal, these pasties proved to be a versatile favourite.

Javanese Fried Noodles
Our second dish transported the class to Indonesia with Javanese Fried Noodles. This vibrant stir-fry features fresh yellow noodles tossed with vegetarian meatballs, tofu puffs, and a crunchy medley of cabbage, carrots, and choy sum. The secret to its authentic taste lies in the aromatic paste made from crushed candle nuts and chilli, all richly coated in sweet soy sauce. Topped with tender shreds of omelette, this plant-based dish was bursting with traditional Javanese flavour.

A Moment of Reflection: The Story of the Lost Axe
As we sat down to enjoy our creations, we shared the story of the lost axe. It tells of a woodcutter who lost his axe and immediately suspected his neighbour’s son. Through the lens of suspicion, the woodcutter convinced himself that the boy’s every action, including the way he walked and spoke, was exactly how a thief would behave.

However, when the woodcutter eventually found his axe right where he had left it, his perspective shifted instantly. The next time he saw the boy, he realised that the “thief” he had been watching so closely had completely vanished.

The story sparked a wonderful discussion amongst the group as we explored two key questions:

• What can we learn from the story?
• Can we identify ourselves in any aspects of the woodcutter?

It was a powerful reminder of how our own biases can shape the reality we see. Just as we learn to balance flavours in the kitchen, we also practised the importance of balancing our judgements with patience and clarity.

Thank you to everyone who joined us this February! We look forward to seeing you at our next class for more delicious food and meaningful conversation.

Our first cooking class of 2026 was a resounding success! In January, we gathered with our friends at VCAI to kick off the new year by exploring two unique and indulgent plant-based recipes. Participants discovered how to blend classic comfort with gourmet ingredients, proving that plant-based cooking can be both fun and sophisticated.

Banana Cheese French Toast
We started the session with a deliciously unexpected twist on a breakfast classic. This dish features sweet banana and melted mozzarella wrapped in soft bread. Participants learnt to dip these rolls into a sweet egg custard before pan-frying them to golden perfection in butter. The result is a creamy, gooey treat that is perfect when drizzled with maple syrup. It was a hit with everyone looking for a new way to elevate their morning routine.

Morel Mushrooms Spaghetti with Butter Sauce
For our savoury highlight, participants were guided through a gourmet pasta dish: Morel Mushrooms Spaghetti. This recipe features prized morel mushrooms, which were soaked and sliced into long strips to provide an earthy depth to the meal. The pasta was tossed in a rich, velvety sauce made from melted butter and oat milk, seasoned with mushroom seasoning for an extra punch of umami. Combined with diced vegan chicken and softened brussels sprouts, this dish showed participants how to create a high-end restaurant experience right in their own kitchens.

Thank you to everyone who joined us for this wonderful start to the year! Sharing skills and flavours with the community is the perfect way to begin 2026. We look forward to seeing you at our next class for more plant-based culinary adventures.

In November, we partnered with VCAI to take our Simply V Cooking Class on an exciting journey across Asia, celebrating two hearty, flavour-packed vegetarian dishes: the Indonesian classic, Gado Gado, and the vibrant Korean favourite, Japchae.

Gado Gado (Indonesian Mixed Salad)

Literally meaning “mix-mix”, Gado Gado is a delightful and satisfying Indonesian salad. Our participants learnt how to balance a vibrant mix of fresh and blanched vegetables, including crisp cucumber, blanched carrot, cabbage, beansprouts, and potato. The dish also featured fried tofu and tempeh cubes for protein and texture.

The star of the show, however, was the sauce. We guided everyone through making a rich, creamy, and slightly sweet peanut sauce from scratch. Ingredients like tamarind paste, palm sugar, and kaffir lime leaves were ground with roasted peanuts to create an authentic, flavour-bursting coating. The sauce could be served warm or cold and enjoyed with crackers.

Japchae (Korean Glass Noodle Stir-Fry)

Next, we turned our attention to Korea for a truly vibrant and satisfying dish: Japchae (Korean Glass Noodle Stir-Fry). This recipe is a celebration of simple ingredients and harmony.

Participants learnt the key to traditional Japchae: cooking each colourful element separately to preserve its vibrant colour and texture. We worked with springy sweet potato noodles (dangmyeon), pan-fried tofu, spinach, carrots, capsicums, and mushrooms. Everything was brought together and tossed in a signature savoury-sweet dressing made from soy sauce, sugar, and sesame seed oil. Garnishing with sesame seeds in the final step finished this beautifully balanced meal.

Thank you to everyone who joined us for this journey! Cooking together continues to be a joyful way to share skills, global flavours, and community spirit. We look forward to seeing you at our next class for more delicious plant-based creations.

In October, we were thrilled to partner with VCAI once again for an inspiring Simply V Cooking Class. This month, we celebrated both elegant presentation and comforting street food, showing our participants how versatile and satisfying plant-based cooking can be.

We focused on two contrasting, yet equally delicious, recipes: the sophisticated Mixed Vegetables in Filo Tart and the ultimate comfort classic, Stir-Fried Rice Noodles (Char Kway Teow).

Mixed Vegetables in Filo Tart
This dish was a masterclass in presentation and texture. Participants learnt how to create crisp, golden filo pastry cups by baking sheets of filo covered in melted butter on an upside-down muffin pan.

Stir-Fried Rice Noodles (Char Kway Teow)
We then moved on to a classic street food dish: a vegetarian-style Char Kway Teow. This is a vibrant, satisfying stir-fry known for its “wok hei” (the breath of the wok). Participants learnt the essential technique of cooking the eggs quickly on one side of the wok before mixing them in.

Thank you to everyone who joined us for this wonderful session! Cooking together continues to be a joyful way to share skills, try new things, and build a brilliant community spirit. We look forward to seeing you at our next class for more delicious plant-based creations.