Recipes - Vegan, Macrobiotic & Japanese

Spring activity 🌸 Pickled Sakura cherry blossom. “Sakura zuke “ #桜漬け using Clearspring’s Ume Su - Ume Plum Vinegar 🌸 Sakurazuke is enjoyed in Japan as a seasonal decoration/garnish on dishes, desserts and even in teas. They can be eaten like an edible flower after it has been preserved.

Japanese cucumber salad with wakame sea vegetables. A light salad with a sweet and vinegary taste.

Hijiki is a distinctive jet-black sea vegetable that grows on the ocean floor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in flavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.

Shira-ae is a tofu-based dish, usually with some boiled green vegetables and sea vegetables, either hijiki or arame. This recipe explains how to cook the hijiki and to mix it with the shira-ae sauce. Hijiki can sometimes look a bit scary as its strands of black, so mixing it with this creamy tofu sauce makes it easier for someone new to adding sea vegetables to your meals. You can swap the edamame beans with blanched or fresh spinach or just have it plain.

Hijiki is a distinctive jet-black sea vegetable that grows on the ocean floor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in flavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.

Maki roll Sushi, a favourite in our family. Using colourful vegetables to create an eye catching sushi for your friends and family. You can use white or brown sushi rice, filled with colourful vegetables to make your very own sushi.

Sushi can be enjoyed in many shape and form by using vinegared rice. From simple nigiri (hand formed rice with topping), maki roll, gunkan maki (boat-shaped with filling on top), temaki (hand roll) to uramaki (inside out roll). Here we made our take on Dragon Roll Uramaki using Follow Your Heart Organic Vegenaise.

This is one of my favourite salad dishes with soba noodles. The earthy soba noodles are served with “yakumi” condiments to add fragrance and flavours to the dish. It contains 5 different aromatic vegetables and herbs such as ginger, spring onions, and mint. You may also add chilly, or the zest of citrus fruits to taste. The creamy peanut sauce will give a rich texture to this salad.

Seaweed and Spring Onion Pancake with chilli oil dipping sauce. This recipe is inspired by the Chinese street food Cōng yóubǐng (葱油饼), it is simple yet addictive! I have added my own twist to it by adding aonori and seaweed for extra flavour.

With everyone working from home - this is a great way to make a quick and colourful lunch. We've come up with our version of the TikTok tortilla trend and made a sushi version where you use the sushi nori as the wrap.

A bright and colourful salad with wakame, tofu, fruit, and a zingy ginger dressing. Perfect for appetiser. Adapt with different stone or other soft fruit or add avocado to make it more substantial.

Isobeyaki are mochi dipped in soy sauce and wrapped in sheets of nori.They are incredibly easy to make, and tastes delicious.

Yuzu Ponzu can be used in many ways in your daily meals. One really easy way is to use it as a dressing. You can make this recipe with any type of cabbage and if you don't have carrots you can always leave that out and add more cabbage.

The perfect balance of sweet and sour sauce, with the added Tamari soya sauce brings out the umami flavour to your dishes. You can also use this sauce to marinate vegetables, jackfruit or create quick pickles.

Nowadays, ramen noodles are a staple in Japanese cuisine, from a quick lunch to casual dinners. Ramen can be changed in flavour by adding different vegetable toppings so you will never get bored of eating it. You can fry tofu, seitan or tempeh and add it on the top with a spicy sauce. We have a choice of miso and shoyu sauce base Ramen to choose from.

Sweet White Miso is a paste which can be used on various dishes both sweet and savoury. Grilled, pan-fried, oven baked or steamed, this paste has a very rich sweet and savoury taste which will bring out the umami in your creations.

Miso Glaze is a paste which can be used on various vegetables. Grilled, pan-fried or oven baked, this paste has a very rich sweet and savoury umami taste.

This delicious Japanese seaweed salad makes a nice change to the usual lettuce salad and the dressing is something special!

This multi purpose tofu sauce is excellent with crudites, thinned as a salad dressing or as a pasta sauce. Most people would not realise that it was dairy free unless told. It is simply delicious!