Ingredients 2 tbsp. olive oil 2 cloves garlic, minced 1/2 (10-ounce block) firm or extra firm tofu (drained and pressed) 1 tsp soy sauce (or gluten-free tamari) 6 to 8 button mushrooms (sliced) 1 large bunch Swiss chard (any kind, chopped) 1/2 tsp. sesame oil 1/4 tsp. sea salt (or to taste) Optional: dash cayenne … Read more
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 1 pack soba buckwheat noodle ½ cup shredded carrots 1 yellow bell pepper, cored and julienned 1 small cucumber, julienned For the dressing: 3 Tbsp soy sauce 2 Tbsp brown rice vinegar 2 Tbsp mirin 1 tsp sesame oil 1 Tbsp toasted black sesame seeds Garnish (optional): Handful bean sprouts A little grated red … Read more
INGREDIENTS 2 tablespoons olive oil 1 medium yellow onion, very finely chopped 3 cloves garlic, grated 1 (15-ounce) can pumpkin purée (about 2 cups) 2 tablespoons fresh thyme leaves, plus more for serving 3/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground ginger 1/8 teaspoon cayenne pepper … Read more