Vegan-Vegetarian Kitchen 

FREE Global Online Session 

Sunday 6th February 2022

U.S.A 9 am till 3 pm EDT

U.K 2 pm till 8 pm GMT

East Africa 5 pm till 11 pm EAT

Mauritius  6 pm till midnight MST

India 7.30 pm till 1.30 am IST 

Hong Kong  10 pm till 4 am HKST

(All times are in GMT (Greenwich Mean Time))

Seema Bhatia


2.00 pm

Introduction Host

Seema Bhatia 

Seema Bhatia was born and raised in Nairobi, Kenya. Her culinary interests began at an early age founded on a family food business. Seema’s passion along with her extensive travels in Asia have allowed her to follow her culinary passion and grow her knowledge on food as medicine.

Kiran Robinson


2.05 pm


Kiran Robinson

Kiran Robinson born in India, with a career span of 30 years in the hospitality field, over 3 continents, started her journey in Hong Kong. A Chef, stylish catering business, developed her food brand ‘Tazah’ for specialty shops, tailoring to the needs of the then significant expat community. Her Food Futurist Hat found her consulting to a primary food establishment for nouveau cuisine. Concept Designing, Wedding Planning, Food Stylist and Restaurant Consultant were all part of her commissions that kept on thriving.

Kiran was offered the role of managing The Executive Dining Room, in one of the top hospitals in The Bay Area and quickly moved up to manage the Catering Department, Café, and Event Services, serving 10,000 employees overall for 17 years! As head of Hospitality Food Services Operations, she was instrumental in the planning of the opening of the new, state-of-the-art, 600 bed hospital in Palo Alto.

Kiran is focused on community building as she works with chefs and women small business owners. Her mission is to impart her experience in hospitality through writing, speaking, and advising. Currently based in Luxembourg, for the past year plus, she wrote her first book ‘Seva, The Art of Hospital’, which was launched last month.

 You can learn more about her at for details of her new book, “Seva: The Art of Hospitality”.

Anil & Saivani Samboo


2.15 pm

Anil & Saivani Samboo

Sweet Potato Surprise

Anil and Saivani, a father and daughter duo are both keen cook and the Samboos love to prepare dishes for family and friends regularly.
Anil Shankar, a senior flight purser and a very down to earth jovial person, loves doing seva (Service to the needy), helping people, traveling, exploring the world answer above all, a wonderful chef.
He enjoys preparing diverse cuisines of the various countries and cultures. His speciality being… well just everything!
Anil’s motto: A family that prays together, cooks together, eats together, stays together!

Saivani, a child psychologist and counsellor, artist – Singer and performer, inherited the cooking skills from both mother and father. Very often, both daughter and father are found in the kitchen, cooking together! Whilst father prepares the starters and main course, Saivani gets busy with the desserts! She loves to learn the new cooking styles and the secret magical recipes from her father! Saivani enjoys discovering new dishes and putting on her Chef cap whenever the opportunity arises!



Alisha Jain


3.00 pm

Alisha Jain

Mushroom Congee and

Sesame and Ginger Asian Greens 

Born and brought up in New Delhi, India, Alisha moved to London at 16 years old and has been passionate about creating recipes and cooking since she was a little girl. At 22 years old she is now a psychology masters graduate and is passionate about wellbeing both mentally and physically, and is therefore using her vegan social media page to promote healthy living, mostly through her recipes! 
Alisha has been vegan for just over a year and has dived into her Indian roots and started learning the health benefits of using nature and plants as her source of medicine, using naturopathic and Ayurvedic teachings. She also started learning about Dr. Sebi’s nutritional guide to alkaline eating and how a lot of his teachings correlate with ancient Ayurvedic teachings.

Mushroom congee 🍄🍚

An ancient Chinese rice based dish that has a lot of healing benefits for when we may be feeling a bit under the weather and need a little savoury comfort food. This one is simple yet flavourful, and only requires a few key ingredients.


1 cup washed short grain rice
4 cups water
1 cup mushroom/vegetable broth
20g ginger
2-3 green/spring onions
100g mushrooms of choice (try choosing medicinal mushrooms like shiitake, oyster, lions mane, etc).
1 tsp sea salt
1 tsp sesame oil

Cooking Directions:

Wash rice thoroughly 3-5 times until water is clear to remove excess starch.
Add rice to a large pot with the mushroom broth for medicinal purposes and umami flavour, along with water. Stir well and turn on the heat to medium.
Add pieces of ginger and spring onion to give the broth some flavour along with anti inflammatory properties.
Allow the congee to cook on medium heat for about 30 mins or slow cook for 1.5-2hrs. Rice should be overcooked and breaking down nicely and additional starches should be releasing to thicken up the dish, yet still being a little watery.
After the rice is cooked and breaking down and congee has reached desired consistency, add in the chopped/torn mushrooms of choice, turn off the heat the cover for 20 mins until the mushrooms are soft.
Serve and garnish with some sesame oil for healthy fats and a beautiful nutty flavour, and top with fresh green/spring onions.
Enjoy 😊🌱✨ 

Sesame and ginger Asian greens 🥬 

A side dish of greens to brighten up your meals, and one that is packed with medicinal properties and healthy goodness. This one packs a punch of flavour as well. 


  • 100g Asian greens of choice (choi sum, Chinese broccoli, gai lan, etc.) 
  • 20g ginger 
  • 1 spring onion
  • 1 tsp sesame paste 
  • 1 tsp agave syrup/sweetener or choice 
  • 1 tbsp toasted sesame oil 
  • 1/4 cup water 
  • 1 tsp sea salt 
  • 1 tsp black sesame seeds for garnish 

Cooking Directions: 

  • Chop the Asian greens and start preparing the sauce. 
  • In a mortar and pestle, pound some ginger and spring onion, then transfer to a small bowl. Then add some sesame paste, agave syrup, and a little bit of warm water to thin out the sauce. 
  • To a hot frying pan/wok, add some sesame oil and throw in the greens and cook until slightly charred. 
  • Once charred, throw in the sauce and stir until all the greens are coated nicely. 
  • Cook for 2 minutes and turn the heat off. Drizzle with some toasted sesame oil for flavour and garnish with black sesame seeds. 
  • Enjoy 😊🌱✨



Hasmita Solanki


4.00 pm

Hasmita Solanki 

Spicey Aubergine Roast on a bed of Quinoa Congee complimented with Magical Miso Dressing

Hasmita is someone who loves good food with healthy choices and adventurous new recipes capturing a fusion of flavours from across the globe.
Hasmita is a mum of two, both acquiring a different palette of food tastes and desires, one with allergies and sensitive to spices or chillies and the other an absolute foodie always embracing a challenge with flavours, who also happens to enjoy baking cakes and desserts, for all occasions.
Professionally Hasmita is Risk Management specialist within the Private & Corporate Banking hub of London. Getting together with friends and family with long evenings and weekends filled with fun food and laughter, preparing a variety of different cuisines – trying and sharing good recipes is at the forefront of Hasmita’s lifestyle.
Healing Our Earth is a great platform of opportunity for sharing food health and wellbeing ideas and information.

Quinoa Congee


  •  200g quinoa (select colour /flavour/texture of personal choice) –  soaked in lemon  – best results overnight
  • 6 cups of vegetable broth or water
 Miso Dressing
  • 2 Tbsp. Miso paste
  • 4 tsp. sesame oil
  • 2 tsp. Ginger/Garlic paste
  • 2 tsp. Tahini – or crushed sesame seeds
  • 1/4 cup  olive oil
  • 2 tsp. rice vinegar
  • 1/2 tsp. honey or maple syrup
  • Combine all the above ingredients into an emulsion.

Cooking Method

  • Rinse and soak quinoa for 2 to 4 hours in lukewarm water, twice the amount of the quinoa.
  • Drain quinoa prior to cooking in 6 cups of water or stock.
  • Bring the mixture to a boil, then cover and let simmer on the lowest setting.
  • I like to cook mine for 1 ½ – 2 hours, this can be prepared the day before.

Spicy Aubergine Roast…

2 small aubergines

1 tbsp miso

1 tbsp tahini

1 tbsp honey maple syrup

1 tbsp chilli and garlic chopped

Juice of 1 medium size orange


Cooking Method

  • Combine miso, tahini, chilli and garlic, honey, and orange juice.
  • Halve the aubergine lengthways and score the flesh to infuse marinade across both aubergines, set aside for an hour. Meanwhile place the aubergines into a hot oven (220°C is ideal) and roast until well caramelised, around 20 minutes.
  • Whilst aubergines are roasting finely slice the spring onions.

To serve; ladle prepared quinoa in bowls, drizzle with miso dressing and top with the roasted aubergine.

Garnish with coriander, spring onion, sesame seeds, almonds, and soya sauce (optional).



Seema Bhatia

(Hong Kong/U.K)

5.00 pm

Seema Bhatia


Seema Bhatia was born and raised in Nairobi, Kenya. Her culinary interests began at an early age founded on a family food business. Seema’s passion along with her extensive travels in Asia have allowed her to follow her culinary passion and grow her knowledge on food as medicine.
Seema will demonstrate a warming butternut squash soup perfect for winter cold . 

Ingredients for the soup (serves 2-3)

Fine dice of 1 each of the following for mirepoix:
small red onion, celery stalk small carrot, small potato
½ small butternut squash slow roasted on medium heat till fork tender
1 bulb garlic, roasted 1 tomato halved, roasted
¼ teaspoon cinnamon powder ½ cup vegetable stock
Approximately 1 cup of coconut milk, blend to desired consistency
Himalayan pink salt to taste
Freshly cracked black pepper to taste

Ingredients for truffle oil infusion

¼ cup truffle oil
5 whole sprigs of fresh coriander
5 fresh basil leaves
1 fresh green chili finely chopped (optional)
Zest of one lemon and 1tablespoon roasted almond flakes

Cooking Method

In a heavy stock pot, heat the oil on a medium flame.
Add in the onion, celery and carrot and sauté till soft and fragrant.
Add the potato and continue to sauté, next the squash, garlic, tomato and cinnamon and ensure all are quoted well with the mirepoix.
Add in the vegetable stock and bring this all up to a gentle simmer (2-3 minutes).
Cool and blend with enough coconut milk to desired consistency.
Return to pan and whilst slowly heating the soup, season with salt and freshly cracked black pepper.
In a small blender, whizz up all the ingredients of the truffle oil together.
Plate up soup and drizzle over a tablespoon of the infused oil.

Garnish and serve.



Sharron Rose



6:15 pm


Sharron Rose

Sharron Rose, M.A. Ed., president of Sacred Mysteries Productions, is a filmmaker, choreographer, composer, author and teacher. As a scholar in world dance, music and religion, her training and research includes ballet, modern dance, Kathak, Middle Eastern, Flamenco and African dance. She is also known for her unique reconstruction of the dance, music and ritual of Ancient Egypt. She has received grants and awards for her work including a Fulbright Senior Research Fellowship to conduct extensive research into the art, culture and spiritual traditions of North India where she became the first American disciple of Kathak Queen Sitara Devi.

Sharron loves cooking and entertaining guests at home regularly. She will sharing her tips and a recipe too.

Wai Ching Lee


7.00 pm

Dr Wai Ching Lee

Culinary Exploration in Ecuador

Dame Rev. Dr. Wai-Ching Lee, is a Holistic Health Counselor and Culinary Consultant In Holistic Nutrition she has adapted many recipes for her clients with cancer, and other health concerns with Applied Kinesiology testing to ascertain the most suitable and non inflammatory foods for optimal health.

She has had a gastronomic career in the culinary arts in San Francisco as an event planner and caterer, after a career as a flight attendant where she had many opportunities explore food anthropolgy. She continues researching on food as cellular information as well as being a passionate taste adventurer. She enjoys wild and urban foraging and reverse engineering in the sampled dishes.

Her love for nature and affinity with plants started when she was 5, running in the fields and farms in Penang, Malaysia , eating the wild herbs and knocking down fruit from trees.

She joined the Nature Society early in Singapore and has been in Organic, Permaculture and Biodynamic movements in all the places she has lived in, growing and buying locally, and experimenting with local recipes. She emphasizes the ecology of self to the planet, as a restorative eco-spiritual journey.

Manuel Ugalde 


7.00 pm

Manuel Ugalde 

Culinary Exploration in Ecuador


8.00 pm

Summary and Panel Discussions


Technical Director –  Nishit Kotak 

Creative Director – Sarita Menon

Production Director/Anchor  – Dr Honey Kalaria

Kitchen Episodes Producer/Host – Seema Bhatia 

Mauritius Co-Ordinator/Host – Saivani Samboo

U.S.A Co-Ordinator/Host – Sharron Rose

Host Director – Simran Ahuja 

Media Team – Kesh Morjaria 

Host Team –  Seema Bhatia, Kiran Robinson and Sharron Rose

Back Up Team –  Dr Lalit Sodha, Dr Sheila Dobee, Dr Milen Shah,         Dr Wai Ching Lee, Shivali Ruparelia, Ravi & Sushma Bhanot,          Deepa Vithlani and Shivani Vithlani.

Facilitator Team – Various

Channel Partners – Hindu Forum of Europe, MentalHealth_Connect, Hindu Matters in Britain, Enrich TV, Sanskruti, Simran Ahuja Official, Diwali in London, Bhakti Sagartv, Sarita Sabrawal Official,          Sunrise Radio UK and many more.

Special Thanks : Strategic Web Success and



Skip to content