After realizing how hard it was to pop into a supermarket and find Kimchi without any marine products (squid/shrimp intestines), I started making my own.
This gyoza has been a staple for when we have non-plant-based guests. With the added salting of vegetables, you can be sure you will have a flavor-packed, delicious gyoza that’s great with beer, ramen, or on its own!
This simple gyoza has been a staple for when we have non-plant-based guests. Great with beer, ramen, or on its own!
As I was trying to perfect the Carbonara recipe, I also created this Pancetta recipe (mostly for lack of vegan bacon options in Japan). It sounds odd to use Kuruma-fu (a kind of Japanese wheat gluten), but it actually works well!
Plant-based version of the Carbonara recipe! Plus, it has Vitamin B12! You can combine it with our homemade pancetta (plant-based bacon), add vegan bacon, or if you’re not plant-based, add real pancetta. The choice is yours!
If you are looking for a quick and easy way to get your plant-based essential nutrients, this creamy basil pesto is just for you! Packed with Vitamin B12, Omega-3, and enzymes from all the raw greens. Can use as a pasta sauce or a sauce for your grilled/steamed veggies.