Simple and easy to make, this satisfying, colourful and tasty dish is packed with the goodness of kale and sweet potato, the nutritionally superior cousin to the white potato (and counts as one of your 5-a-day). Serve with your favourite protein dish to create a perfect meal to warm those autumn and winter days.
Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes in several places and bake for 45 mins until soft.
To make the sauce, first mix the tahini with the hot water until nice and creamy. Add the rest of the ingredients and mix.
Heat the oil in a frying pan. Sauté the mushrooms with a good pinch of sea salt until all the juices have evaporated. Put aside.
Place enough water to just cover the bottom of the pan and bring it to a boil. Toss the leeks in the simmering water just as if sautéing in oil until tender and then add the kale. Cook for a further 1-2 minutes until just softening.
Stir in the sweetcorn, mushrooms followed by the umami paste, ginger juice and half of the sesame seeds. Mix well and immediately turn off the heat.
Cut the sweet potatoes open. Spread some of the juices on the flesh, then fill with the vegetables. Serve with the tahini dressing and a sprinkling of the remaining sesame seeds. Enjoy!
Chef
Junko Maria Furugori
Junko has a passion for cookery that goes back to her childhood days in Japan. Growing up close to her grandparents who enjoyed both traditional Japanese cookery and Western foods, while at home her Spanish mother created her own version of fusion cooking, she quickly developed a curiosity for experimentation in the kitchen.
A love for all things food-related turned to a focus on the healing power of plant-based wholefoods during a spell of ill health in her early 20s. Through personal study, encountering Okido Yoga and working at Clearspring opened the doors to the world of organic and macrobiotic foods.
Since then she has studied with Bob Lloyd, Setsuko Dawson, Kiyoko Onishi and Montse Bradford and holds a teaching diploma in natural nutrition and energetic cookery. Currently combining her holistic health practice with working in the kitchen of bhuti, a wellness centre in Richmond, she wants to spread the joy and benefits of simple, healthy and delicious everyday cooking using high quality ingredients that are kind to both people and planet.
This quick and easy Miso and Ginger Udon Noodle Soup packs in heaps of flavour. The warmth given from the chilli and ginger makes it the perfect meal for a cold, winter day.
For those trying veganuary or wanting to have a more plant-based breakfast - you've come to the right place. Here, we use our soft silken tofu to create a delicious scrambled tofu. With the turmeric creating that yellow colour, and the squeeze of lemon juice adding that extra zesr, this recipe will leave your taste buds wanting more. Be imaginative with your vegetables and create your very own original English Breakfast!
Sweet and tart, our Raspberry ACV is a great addition to your salad dressing, you can drizzle it on it's own or mixed with some olive oil like in this recipe.
Sign up to our Newsletter and get 10% off your next order!*
Once you've confirmed your subscription, you'll shortly receive a discount code to use on your next order. After that, we send out a Newsletter once every few months. We promise never to spam you or pass on your details.
I love this barley miso. Aside from other uses it makes a delicious spread for bread when mixed with peanut butter or tahini (probably other nut and seed butters but not tried them). I then thin it with water to make it a bit less concentrated and more spreadable. It's delicious on good bread or toast. Add alfalfa and radish sprouts as a topping and remember to use sparingly! (Other toppings are available.)
It adds great depth to stews but does mean I have to remember not to add salt when sauting the onions. Straightforward miso soup with plenty of vegetables is also quick and delicious.
I received a sample shot with my fruit puree order, tried it mix with water and thought it would taste awful,far from it, it was lovely and I have ordered 2 boxes of shots.
I never usually write reviews but i felt compelled to do so after using this oil. I bought it for culinary use aswell as for skincare. Taste is lovely and delicate and as a moisturiser it is absolutely amazing and makes skin so supple. Top quality oil.
Junko Maria Furugori
