Recipes - Vegan, Macrobiotic & Japanese

Vary the vegetables in this nutritious and flavourful soup according to what is in season or what you have on hand. In summer, green beans, courgettes, yellow squash and fresh corn are light, colourful substitutions.

Granola is great as a breakfast, dessert or snack ingredient. Sprinkle it onto fresh fruit salad and Clearspring fruit purées, mix it with rice milk like a breakfast cereal or enjoy the nutty clusters alone.

Also called oinarisan in a more informal way in Japan, inari sushi is a simple and fun to make sushi. Just rice balls inside a deep-fried tofu bag, enjoy!

This recipe is a take on Agedashi Tofu, a very popular dish in Japan.

A tasty, light alternative to traditional sushi with rice.

This pasta dish is great served warm or cold. Why not enjoy it as part of a tasty picnic.

Gluten free recipe with mineral rich sea vegetable hijiki. Hijiki is known to be a good source of iron, calcium and magnesium.

The cabbage in this light, bright-coloured, fibre-rich salad is pressed in the traditional Japanese manner. It is a perfect accompaniment to any meal.

Udon and lomein noodles go especially well with this popular sauce, and soba noodles taste good with it too. This version of the recipe is simply garnished with spring onions, but try topping the noodles and sauce with steamed vegetables.

Vary the vegetables according to seasonal availability. Fresh peas, sweetcorn, red and green peppers and radishes are all tasty and colourful variations for this dish.

This classic Japanese soup is commonly served at New Year, but can be enjoyed all year round.

Easy to make, a lot healthier than conventional sweets and can be eaten hot or cold.

A tasty tonic to stimulate the circulation and create a warm, relaxed feeling. Serve hot on cold winter days, or refreshing and chilled in the Summer.