Flavour, texture, true ingredients and technique. Cooking is love. Join the club and we talk about food and have fun tasting!!! Because proof is in eating. 

Duo share different vegan dishes every time according to the region where we are related to... Mainly queso, super delicious cheese dip and sauce, and Latin popular food by Leslita. Japanese dishes like inari sushi, kabayaki, soup noodle, mochi sweets and vegan tart and pies by Meggy Sue.

Meggy Sue:

Plant based chef (pastry chef), from Hokkaido, Japan, grew up in nature, during student life got inspired to eat plant based for the sake of environmental conservation since then cooking vegetables based on Ahimsa, Ayurveda and Bhakti yoga philosophy.

She had a vegan organic restaurant in Tokyo for ten years, herself being owner-chef. In 2014 moved to Netherlands and have few clients to consult vegan menu developments, including Men Impossible, De Patchka, Takeya, Madaq Chocolaterie…
Works at different kitchens of successful restaurant concept.

Leslita :

Leslie grew up with a passion for food and luckily had a wonderful cook as a mother. From working sandwich shops to becoming a certified Health Coach, Leslie always had food on her mind. She grew up in Austin Texas and among a very eclectic food culture. She learned about Peruvian cuisine from her Peruvian father, Tex- Mex from the city she lived in, and other international cuisines from her adventurous mother.

She moved to the Netherlands about six years ago. Since moving to the Netherlands she has worked in high- volume kitchens and at some of the most popular vegan restaurants in the country. In 2018 the Cambridge Innovation Center (CIC) in Rotterdam awarded Leslie for her vegan food business ideas.

After almost a decade of experience in the food service industry, she has begun building her own vegan food product business. You may have seen her Bueno Tamales in Rotterdam or Arnhem. Her vegan cheese and pasta sauces are coming next, look out!