Ingredients For the Pink Rice: 8 3/4 ounces of sushi rice 3 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon salt 1 teaspoon pink pitaya powder For the Filling: 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon mirin 1 teaspoon garlic powder 10 1/2 ounces oyster mushrooms, chopped 1 carrot, julienned 1 cucumber julienned … Read more
Ingredients 2 cups cooked short-grain brown rice [UK 16 oz] Organic sunflower oil for frying Sesame Seeds Shoyu (natural soy sauce) Instructions Roll the rice into balls the size of a golf ball. Squeeze tightly in between your hands so they stick well together. Wet your hands in between to stop the rice from sticking … Read more
Ingredients 2 pounds Yukon Gold potatoes, peeled salt and ground black pepper to taste 2 tablespoons vegetable oil, divided 12 ounces soy chorizo, crumbled 12 (6 inch) corn tortillas Instructions Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, … Read more
Ingredients 2 cups unbleached all-purpose flour 1/2 tsp sea salt 12 Tbsp cold vegan butter (our current preferred is Miyoko’s, but Earth Balance also works // 1 ½ sticks yields 12 Tbsp or 168 g) 4-6 Tbsp ice cold water 3 cups fresh or frozen blueberries 1 Tbsp organic cane sugar (plus more for topping) 1 tsp cornstarch FOR SERVING optional Coconut whipped cream Vegan vanilla ice cream Instructions Preheat oven to … Read more
Ingredients 3 cups coarsely chopped green cabbage 2 1/2 cups vegetable broth 1 (14.5 ounce) can diced tomatoes 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 2 cloves garlic 2 tablespoons apple cider vinegar 1 tablespoon lemon juice 2 teaspoons dried sage Instructions Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, … Read more