Creamy Vegan Miso Pasta Sauce (GF)

Creamy Vegan Miso Pasta Sauce (GF)

After experimenting with various ways to make a Creamy Vegan Miso Pasta Sauce, I’m so happy to have finally come up with this delicious 4-ingredient sauce. It’s made with white miso, mirin (sweet Japanese rice wine – you can substitute with any sweetener), unsweetened almond milk (you can substitute for another kind of milk eg. soy milk, but I findRead more

Vegan Miso Pumpkin Soup (GF)

Vegan Miso Pumpkin Soup (GF)

Keep warm and brighten up your dreary days with this super healthy and colourful Vegan Miso Pumpkin Soup.  I used kabocha pumpkin for this – it’s a Japanese variety of winter squash, which I’ve used for this soup as it has a sweeter and silkier texture than normal pumpkin, meaning it tastes nicer and givesRead more

Kabocha Pumpkin Chestnut Edamame Risotto (Vegan + GF)

Kabocha Pumpkin Chestnut Edamame Risotto (Vegan + GF)

This Japanese-style Kabocha Pumpkin Chestnut Edamame Risotto is really filling, and such a comforting way to warm up on a chilly evening! Kabocha is a Japanese variety of squash, and I decided to use it for this risotto recipe as it’s sweeter than pumpkin or butternut squash and has a silkier texture, meaning it adds the creamyRead more