Vegan Edamame Pesto with Soba Noodles (GF)

Vegan Edamame Pesto with Soba Noodles (GF)

This Vegan Edamame Pesto is so easy to make and pairs beautifully with soba noodles to make a delicious salad absolutely brimming with plant-based goodness! My recipe for this Vegan Edamame Pesto was featured in the UK national newspaper The Guardian as it was one of the winning entries to their pesto recipe competition. You can read the article here.Read more

Kinako Latte (Vegan + GF)

Kinako Latte (Vegan + GF)

This 3-ingredient Kinako Latte is a great alternative to hot chocolate as it’s rich and comforting without being too sweet, and a fab caffeine-free option if you’re tired of herbal tea.  Kinako, which means “yellow flour” in Japanese, is roasted soybean flour (so it’s gluten-free), and is widely used in Japanese cuisine.  Kinako is traditionally used inRead more

Kitsune Soba Tofu Buckwheat Noodle Soup (Vegan + GF)

Kitsune Soba Tofu Buckwheat Noodle Soup (Vegan + GF)

After arriving in Japan, I was so excited about having access to so many fresh, authentic ingredients, and the first thing I decided to make with them was this Kitsune Soba.  What better way to warm up on a chilly winter’s day than with a hot bowl of noodles?  Plus this Kitsune Soba is quick and easyRead more

Purple Sweet Potato Cheesecakes (Vegan + GF)

Purple Sweet Potato Cheesecakes (Vegan + GF)

These Purple Sweet Potato Cheesecakes are vividly colourful, perfectly sweet and surprisingly healthy! I absolutely love purple sweet potatoes, and have previously used them for lots of different desserts, including ice cream, mochi and milkshakes. I adore their natural sweetness, almost perfume-like flavour, and of course their beautiful colour! They’re also really, really healthy. These little PurpleRead more

Vegan Japanese-Style Mapo Tofu (GF)

Vegan Japanese-Style Mapo Tofu (GF)

This Vegan Japanese-Style Mapo Tofu is intensely savoury, comforting and warming, and super easy to make!  This is an adapted version of a Chinese dish originating from China’s Sichuan province, which consists of mincemeat and soft tofu cooked in a very spicy chilli sauce with fermented black beans. The dish is also very popular in Japan, where it hasRead more

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

Purple Sweet Potato Dessert Fries (Vegan + GF)

Purple Sweet Potato Dessert Fries (Vegan + GF)

These Purple Sweet Potato Dessert Fries make the BEST savoury-sweet snack or healthy dessert.  Sweet potatoes are used in a lot of desserts in Japan, and these purple sweet potato dessert fries were inspired by two Japanese sweet snacks: imogashi and daigaku imo. The former are thin and crispy sticks of deep-fried deliciousness coated in clumps of white sugar,Read more

Vegan Oyster Mushroom Bibimbap (GF)

Vegan Oyster Mushroom Bibimbap (GF)

This Vegan Oyster Mushroom Bibimbap is so easy to make, super filling and really healthy!  I’m not going to claim that this version of the traditional Korean dish Bibimbap is in any way an authentic recipe. It’s more a loose variation that I’ve made vegan. Bibimbap usually consists of a bowl of rice topped with various vegetables,Read more

Purple Sweet Potato Mochi (Vegan + GF)

Purple Sweet Potato Mochi (Vegan + GF)

These Purple Sweet Potato Mochi were inspired by a delicious dessert I had on holiday in Thailand a couple of years ago: taro balls in coconut milk, which I’ve been dreaming about ever since. I recently found out that they’re made by cooking taro (a root vegetable that’s a bit like sweet potato) then mixing it withRead 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