In the summer roll we can put any kind of vegetable. Even some of this here can also go in there. There’s no rule for which one you put. Because it’s leftover, I’m going to put it in here and I’ll use it, together with the other herbs. Celery, very good. OK. So, this is a vegan shrimp. And we normally halve it, make it half like this, and then we put it in the roll. […] The herbs you cannot put a lot, just a little bit of each. And then it will taste lovely, lovely. I don’t see anyone in the whole world doing this kind of (vegan) roll with herbs like this, a lot of herbs like this. It’s very tasty. […]
Normally we have also some kind of paste, but we don’t have it here, so we have to do that. […] Sometimes I cook like this: just a little shallot, and then tomatoes, and then I put mushrooms in it, and I put some (vegan) soya cream. Chop, chop the mushrooms. Chop the fresh mushroom and then (vegan) soy cream. And then put these vegan chicken slices or something in it... Oh, it tastes delicious. Of course, you have salt and pepper. […] I normally don’t measure my stuff. I just cook intuitively. […]
Photo Caption: Natural Art, Needs Not a Lot, To Shine!
