This is Miso soup, but not as you know it. And it’s served cold! First make a conventional soup with Dashi broth, full of the Umami from Kombu and Miso, then add beetroot to bring a thick and creamy texture...
July 2021
In the Middle East, tabouli is traditionally made with bulgur, or cracked wheat. This recipe replaces bulgur with cauliflower, and you’ll be surprised how the minced cauliflower tastes like bulgur or Cous Cous.⠀ The mash, made with raw beetroot and...
April 2021
There is no cheese or dairy cream in the dressing, but the cashew nut butter makes it taste so creamy and savoury.⠀ Ingredients ⠀ ⠀ 500g of purple salad leaves including endive, Belgium chicory, treviso, chioggia or radicchio⠀ 2 tbsp...
January 2021
Our divine vegan raw brownie gets a miso twist. Miso is a seasoning made primarily from soybeans, which are mixed with rice malt and salt, then fermented. The protein in the soybeans is broken down by fermentation into amino acids....
September 2020