May Roundup

It’s still somewhat impossible to believe that something I have been working on for the last three years is soon out in the wild, but it’s happening — my book Naturally Vegan is finally hitting the shelves this coming Thursday, May 15th! And things are buzzing over here. I'm in full prep mode for a launch event I’m hosting the night before and right now my kitchen looks more like a catering hub than a home — with haricot beans soaking, lacto-ferments doing their thing and packs of short-grain rice and orzo ready to be turned into pilav. If you’ve been following me for a while, you might know what that means: I’m making Türkiye’s national dish with all the usual suspects: Kuru Fasulye (a fiery bean stew), Şehriyeli Pilav (rice with orzo) and Turşu (lacto-fermented vegetables). Speaking of which… this Thursday, I’ll be sharing the full Turşu recipe from the book as an exclusive sneak peek here on Substack. It’s my go-to method for fermenting just about any vegetable — personal favourites include green tomatoes, okra and golden beets. It’s a wonderful source of probiotic goodness for your gut. Stay tuned!

Tomorrow morning (Wednesday), I’ll be loading up what feels like half my kitchen minus the sink and heading to London to get everything ready for the big night. Meanwhile, let me share some updates on what I’ve been cooking, testing and tweaking in the midst of book launch prep.

A Sicilian pasta inspired by my recent visit

I’ve been cooking a traditional Italian kohlrabi pasta (Pasta con Cavolo Rapa), usually made with the Trunzo variety, a local favourite in Sicily that's protected by Slow Food. It’s a dish I learned about during my trip to the island, where chef Lina showed me how you can create something comforting from very little. If you’re curious, you can see it for yourself in the video below.

Çiğ Köfte (Turkish Bulgur ‘Meatballs’)

Another dish I’ve been testing are Turkish “meatballs” that are now, more often than not, completely vegan. In 2008, the Turkish Health Ministry banned the use of raw meat in this traditional dish, and since then, most places have turned to a mix of bulgur and walnuts instead. I first tried çiğ köfte in İstanbul, and I have to admit — I wasn’t prepared for the incredible burst of flavour. Deeply spiced and completely addictive. You can see how they’re made in this episode of my YouTube series Vegan Cultures.

Both recipes are coming to the newsletter very soon.

Hazelnut Iced Coffee

Sunnier days always mark a turning point in my caffeine routine. It’s finally time to fill up the ice trays and get creative with iced coffee. This hazelnut version is one of my all-time favourites — incredibly creamy from the nut butter, yet light enough to feel refreshing.

Butter Bean Stew with Roasted Fennel & Crispy Shallots

Fennel has somehow always been one of my most underused vegetables, but as I was digging through old recipes recently, I stumbled upon this gem. It’s a dish that really lets the fennel shine. The creamy butter beans keep it nice and balanced, and let’s be honest—crispy shallots just make everything better.

I hope you enjoyed this round-up. I’ll be back on Thursday with the exclusive Turşu recipe from my book. Enjoy your week!

Much love,Julius