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.
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.
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.
This is one of the most traditional tofu recipes in Japan. The classic recipe is slightly sweeter than my version. I also used soft instead of firm tofu for a silkier texture. To avoid achieving a watery flavour you will need to remove any excess water from the tofu before using it.
The sea spaghetti adds a great seafood flavour to this pad Thai giving it the flavours that traditionally come from the fish sauce and shrimp. Using rice noodles and tamari also makes this recipe gluten-free.
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.
We have created a deliciously versatile and umami-rich Vegan Gravy recipe using our award-winning Organic Brown Rice Miso. You can drizzle it on everything from simple mashed potatoes to a hearty Sunday roast or festive dinners.
Simple beans on toast with no added sugar. Our baked beans are made with no added sugar, the sweetness comes from the tomato sauce and the beans them selves. perfect on its own, on toast or with jacket potatoes.
Couscous is such a useful store cupboard ingredient as it is pretty much instant, and only needs soaking rather than cooking. This Clearspring couscous, made from corn, is a glorious golden colour, that is perfect paired with Mediterranean flavours.
Cooling colourful summer rolls filled with your favourite vegetables and herbs, served with a miso satay style sauce are a light, fun and delicious dish. Assemble in advance or setup a summer roll “station” so everyone can make their own.
This Ice Cream uses only three ingredients: Coconut Milk, Rice Malt Syrup and White Miso. This combination works really well together in this unusual and exciting umami-rich ice cream and you don't need an ice cream maker to make this recipe at home.