Ingredients 50g of dried seaweed/sea vegetable salad 1 tbsp awase miso 1 tbsp soy sauce 1 tbsp mirin 1 tbsp white roasted sesame seeds 1 tbsp sesame oil 1 tsp rice vinegar 1 tsp yuzu juice 1 red chilli, finely sliced pinch of sea salt Instructions First of all, let’s get this seaweed re-hydrated. You can use a ready assembled sea vegetable salad, … Read more
Ingredients For sauteing the mushroom 30 g Enoki mushrooms 30 g Shimeiji mushrooms 30 g Shitake mushrooms 1/2 teaspoon Japanese soy sauce 15 g butter 1/8 teaspoon of salt A pinch of black pepper To assemble the salad 100 g of Lettuce of your choice, e.g. butterhead, Romaine 15 ml Tonkatsu sauce 15 ml Japanese … Read more
Ingredients 1 pack natto made from ground soybeans 2 tsp soy sauce 1 cheese slice 1/2 sheet dried laver 1/2 pack white radish sprouts Instructions Shred the cheese and dried laver. Cut the white radish sprouts thinly. Mix the natto with soy sauce, then mix with the ingredients from step 1. You can also add two beaten eggs and make … Read more
Ingredients 1 1/4 cups (180 g) nuts (I use a combination of raw or roasted cashews, raw walnuts, raw pecans) 1/4 cup (33.5 g) sunflower seeds 2 tsp oil (or use 1/4 cup broth) 1 cup (160 g) chopped onion 4 cloves of garlic chopped 1 cup (96 g) chopped mushrooms (cremini or white or a mix) 1 cup (140 g) cubed butternut squash , heaping cup 2 tsp Italian herbs (1/2 tsp each thyme, ground sage, rosemary, oregano 1 tsp smoked paprika 3/4 tsp (0.75 tsp) poultry seasoning (poultry seasoning is just herbs). … Read more
Ingredients 1 tbsp extra virgin olive oil (optional) 1 carrot, chopped 1 celery stick, chopped 1/2 onion, chopped 2 cloves of garlic, chopped 9 oz vegan chicken pieces, gluten-free if needed (255 g), see notes 1/4 tsp salt 1/4 tsp ground black pepper 1 tsp poultry seasoning 2 bay leaves 4 cups vegetable stock (1 litre) 4 oz vegan noodles, gluten-free if needed (115 g), I used … Read more