Recipe Inspiration

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.

Miso glazed aubergine is a very popular Japanese dish enjoyed as a starter or as a side.

Nikomi udon or miso nikomi udon 味噌煮込みうどん is a comfort miso soup with udon noodles served in both restaurants and at home in Japan. You can add any vegetables to make this miso soup. In the cold months, people enjoy this soup with winter vegetables like squash or pumpkins, which adds an extra creamy and sweetness to the soup.

Miso soup is a kitchen staple in Japan. Everywhere you go you will see people enjoying a bowl of miso soup for breakfast, lunch and dinner. Here, you will find the basic method for making your own miso soup. You can add any green or root vegetables and Clearspring Udon noodles to make it into a pot dish as well. Create your simple homemade fresh Miso soup by following these simple steps.

This miso soup is a classic white miso soup using simple ingredients, tofu, wakame and spring onion. Add any vegetables of choice, or keep it simple with this recipe for a warm bowl of miso soup. White miso or Shiro miso is a young miso. It is commonly made using white rice and fermented for a short period of 3-6 months.

Jackfruit has a great texture for fillings like Tacos, Fajita or Burritos. Here is an easy recipe to create a simple filling using Clearspring Jackfruit. Seasoned with Clearspring Teriyaki sauce makes it easy and simple to make the fillings in a rush, and if you make too much, you can save the fillings and eat it the next day. The cooking is so simple that you can get your kids involved. They can use their hands or a fork to break and tear the large jackfruit chunks to create shredded or pulled pieces.

These Jackfruit bites are delicious on their own or with a tofu mayo, ketchup or your favourite dips. Perfect bites to have as a starter or as a side. You can also tear or shred the jackfruits into smaller pieces and make it into a patty for burgers or with vegetables.

Really easy week night or weekend plant-based green curry using Clearspring organic young jackfruit and coconut milk. You can choose to have it spicy or mild by adjusting the chilli flakes which is great if you are making it for a large group or for children.

Tofu works really well as a creamy sauce when blended. In this recipe, we add fresh basil to the sauce, which works really well. The fresh aroma of the basil combined with the slight bitterness of the extra virgin olive oil blended with Clearspring silken soft tofu has the perfect balance as a sauce for any type of pasta. If you have some leftover sauce, you can spread it on bread with a bit of olive oil.

A summer favourite. Hiyayakko (冷奴) means chilled tofu in Japanese. Traditionally served with grated ginger, spring onion and a drizzle of shoyu soya sauce. This recipe uses fresh coriander and fresh chilli with a drizzle of toasted sesame oil for an exciting side salad or a light meal.

Tofu can be enjoyed as a side dish or as a centre piece in your meals. This is a crowd-pleaser with an umami rich sauce, which compliments the simple flavour of the tofu and vegetables. The asparagus can be swapped with other vegetables as it's seasonal.

Scrambled Tofu (or Tofu Scramble) is a favourite in our kitchen. It's light to eat, high in protein and very quick and easy to make. Have it for breakfast, brunch or a light lunch or dinner. Clearspring Tofu is a silken soft tofu which works really well with this recipe. We like the wobble soft texture it brings and the key is to not break it down too much or mix it in the pan, to keep an authentic "scramble" consistency.

These plant-based Peanut Butter Cookies area real crowd pleaser. Soft, nutty, not too sweet and absolutely delicious!

This Classic Houmous uses our new White Sesame Tahini and has a unique Clearspring twist... Sweet White Miso!

Kanten is a Japanese gelatine free jelly using sea vegetable agar flakes. Here we used Amazake as the main liquid and added strawberries for the colour and its sweet flavour. Make it fancy by cutting into a flower shape or let it set in a fancy glass to serve.

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.

Really easy to make jelly-like dessert using Agar sea vegetables. We like to use apple juice as the base as it usually goes with any fruits. Here we are using blood oranges as its in season. You can make this with bananas, strawberries, blue berries or cooked peaches.

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.

You’ll want to save this easy Seaveg Crispies bake recipe as it’s full of nutrients and super yummy! Plus, the kids will enjoy making this with you! You’ll need some Clearspring Seaveg Crispies, which come in 4 delicious flavours. Original, Chilli, Ginger and Turmeric! All great on their own as a snack, or when paired with the rice and veggie bake is a hit in our house.

We LOVE Clearspring's Organic Seaveg Crispies so much. They are perfect packed lunch munchies, but I also love to use them in recipes. My instant Miso cup a soup is a great lunchtime pick me up packed with nutrients and goodness and takes only a few minutes to make.

I absolutely adore Clearspring Organic Seaveg Crispies, and they have become a staple in my pantry for several compelling reasons. Firstly, I appreciate Clearspring's commitment to authenticity and organic fine foods, making their products truly exceptional. The recent removal of plastic trays from their Seaveg Crispies is not only admirable but also environmentally conscious, contributing to a significant reduction in plastic waste. The best part is that even without the tray, these Seaveg Crispies retain their full crispiness, thanks to just three simple ingredients: nori sea vegetables, unrefined sea salt, and sunflower oil. What truly sets them apart for me, though, are the incredible nutritional benefits of seaweed. Seaweed is a functional food, rich in vitamins A, C, K, B vitamins, minerals like iodine, calcium, magnesium, potassium, plant-based iron, omega-3 fatty acids, antioxidants, prebiotic fibre, and chlorophyll.

It is almost like a seaweed aquarium! Sashimi kanten is essentially a seaweed and agar jelly with a sweet and spicy mustard miso sauce. It may also be enjoyed with soy sauce and wasabi just like sashimi. I used Clearspring Atlantic Agar Flakes for this recipe, which is very powerful so you only need a small amount of it to set the liquid.