The Japanese call this 'Yakisoba' which translates as 'cooked soba’. Soba noodles can be enjoyed in many ways, depending on the area of Japan you visit.
This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.
If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.
Perfect for using up leftover cooked grains, this simple to make breakfast parfait looks and tastes like an indulgent ice cream sundae, and would be equally good served as a dessert.
Starting the mornings with a green smoothie is an excellent way to be on track for your 5 (or more) a day. By cold brewing green tea in coconut water overnight you gain all the benefits and flavour of the tea, with none of the bitterness and without diluting the taste.
This delicious Japanese seaweed salad makes a nice change to the usual lettuce salad and the dressing is something special!
A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.
A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.
Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals. The rich savoury flavour Umami flavour complements the sweetness of the maple syrup and the nuttiness of the noodles. This is very quick and easy dish perfect for a nourishing lunch or light supper.
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).
Great on the BBQ as summer gets going or on the griddle pan.
If you like your greens... you'll love this delicious Green Pea & Quinoa Fusilli with Watercress & Coconut Pesto, Fresh Peas & Spinach. It can be served as a main or salad. Enjoy x
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!
A simple baked stuffed mushroom, with a crispy crunchy topping, and a zesty seaweed garnish. The filling is very adaptable, use the ingredients that you have in the fridge, any extra filling is delicious served with rice or gluten free pasta.
Making gnocchi is surprisingly easy, and it seems odd that so few people make them. These simple gnocchi are made with a mixture of potato and carrot and bound with quinoa flour.
This delicious Vegan scrambled Tofu is the perfect comfort food without the guilt, created by a Masterchef!
Spice up your salad with this Japanese Korean fusion!
A summer salad with zesty, minty, refreshing & juicy griddled watermelon and a creamy tofu sauce. Cooking concentrates the flavours of the watermelon as well as giving it a firmer texture.
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