Ingredients:
1 bunch sorrel, chopped
1 small bunch parsley, chopped
1 small bunch dill, chopped
1 small bunch cilantro, chopped
2 green onions, chopped
1 bay leaf
2 garlic cloves, thinly sliced
2 carrots, diced
2 potatoes, diced
1 tbsp olive oil
2 cups low-sodium or unsalted vegetable broth
2 cups of water
Salt and black pepper, to taste
Shiitake Topping:
3–4 oz fresh shiitake mushrooms, sliced
2 tablespoons chopped parsley
1 tsp olive oil
1 tbsp white wine
1/2 tsp crushed red pepper
1/2 tsp onion powder
1/2 tsp garlic powder

Instructions:
1. In a large pot, heat 1 tbsp olive oil over medium heat and add the sliced garlic and sauté for 1–2 minutes until fragrant.
2. Add diced potatoes and carrots. Stir to coat. Add in vegetable broth and bring to a simmer.
3. Cook for 20 minutes, until veggies begin to soften.
4. Add chopped sorrel, parsley, green onion, dill, bay leaf, and cilantro.
5. Pour in 2 cups of water. Cover and cook another 10–15 minutes, until everything is tender.
6. In a separate pan, heat 1 tsp olive oil over medium heat.
7. Add the sliced shiitake mushrooms. Sprinkle with crushed red pepper, garlic powder, and onion powder.
8. Cook for about 5 minutes, then deglaze with 1 tbsp white wine.
9. Add the chopped parsley and cook for another 4–5 minutes, until mushrooms are tender and lightly browned.
10. Spoon the soup into bowls, add the sautéed shiitake mushrooms on top, and season with salt and pepper to taste. Enjoy!

Profile: Sorrel

Sorrel is a tangy, lemony herb that brightens up soups and stews with its fresh, citrusy bite. It is rich in vitamin C and antioxidants and widely used in Eastern European and Mediterranean cooking. In the garden, sorrel is easy to grow. Once established, it is a perennial that comes back reliably each year. Plant in well-drained soil with partial to full sun and keep the leaves trimmed to encourage fresh growth. Sorrel also grows well in containers and can be harvested throughout the season for continuous use.

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Ingredients:
6 red bell peppers
1 cup olive oil
3 garlic cloves, minced
2 tsp capers
1 handful fresh herbs (parsley, dill, mint, coriander) or 1 tbsp dried herb mix
2 slices of lemon
Salt & pepper to taste

Instructions:
1. Roast whole peppers at 425°F (220°C), turning to char all sides.
2. Transfer to a bowl, cover with foil, and let steam for 30 min.
3. Peel skins, remove seeds, and slice into strips.
4. In a container combine olive oil, garlic, capers, herbs, lemon slices, salt & pepper.
5. Add peppers, mix gently, and refrigerate.

Profile: Bell Pepper

Red bell peppers are sweet, vibrant, and loaded with nutrients, especially vitamin C and antioxidants like beta carotene, which support immune and eye health. Low in calories and high in water content, they make a refreshing and healthful addition to meals. Once roasted and marinated, they keep well in the fridge for up to 7 days as long as they are fully submerged in oil. The flavor deepens over time, making them even better after a day or two. Enjoy them with crusty bread, folded into sandwiches, tossed into salads or pasta, or served as part of a mezze spread. Simple, colorful, and delicious.

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Instructions:
1. Place soaked and rinsed chickpeas in the Instant Pot.
2. Cover with water (about 2 inches above the level of the chickpeas).
3. Add sage leaves, bay leaf, star anise, cardamom pods, clove, 1 tsp olive oil, and dried savory herbs. Close the lid, set to high pressure, and cook for 40 minutes. Once done, allow pressure to release naturally.
4. Drain the chickpeas and remove all whole herbs and spices and set chickpeas aside.
5. In a large pan, heat 1 tsp olive oil over medium heat.
6. Add the cooked chickpeas, cumin, chili pepper, savory herbs, white pepper, black sesame seeds, and salt.
7. Sauté for 5–7 minutes, stirring often, until chickpeas are fragrant and lightly toasted.

Enjoy warm as is, or add to your salads, grain bowls, or favorite dishes for a flavorful boost.

Profile: Chickpeas

Chickpeas are a plant-based powerhouse packed with protein, fiber, and minerals that help keep you full and energized. They grow in little pods on bushy green plants and are usually harvested when dry. Chickpeas do well in cooler seasons and need well-drained soil.

Once the pods turn brown and start rattling, they’re ready to pick and dry. With their nutty flavor and hearty texture, chickpeas are super versatile and work great in everything from soups and salads to tasty snacks like this one. (Source: Chickpea Production in California-UC Davis PDF)

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Ingredients:
8 whole artichokes, trimmed
2 tsp juniper berries, lightly crushed
2 small tomatoes, peeled and chopped
3 garlic cloves, sliced
2 small potatoes, peeled and cut
2 small carrots, peeled and cut
½ onion, thinly sliced
1 tsp olive oil
½ tsp saffron
1 tbsp dried coriander
32 oz low-sodium vegetable broth
1 tsp honey
A handful of chopped parsley
Salt and pepper to taste

Instructions:
1. Trim artichokes, removing outer leaves and tips.
2. Sauté onions in olive oil until soft.
3. Add tomatoes, saffron, coriander, and crushed juniper berries, stir 1–2 min.
4. Add artichokes, carrots, potatoes, parsley, garlic, salt and pepper to taste, and broth.
Stir in honey. Simmer 40–45 min until artichokes are tender. Taste and adjust seasoning.
Enjoy!

Profile: Artichoke

The artichoke is the edible flower bud of a thistle, long valued in Mediterranean diets for both its flavor and health benefits. Rich in fiber, antioxidants, and cynarin, a compound known to support liver function and digestion, artichokes are as nourishing as they are beautiful. They thrive in mild coastal climates and are grown in regions like California, Italy, Spain, and France. In California, harvest peaks in spring and fall, making March an ideal time to enjoy them fresh. For this dish, only the hearts were trimmed and cooked, highlighting their tender texture in a saffron-infused broth. Want to learn more? Here are 10 Health Benefits of Artichokes from Cleveland Clinic.

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Ingredients:
1 pound Brussels sprouts, rinsed and halved or quartered
½ teaspoon turmeric
½ teaspoon grated fresh ginger
1 fresh garlic clove, minced
¼ small fresh onion, diced
1½ teaspoons fried garlic
1½ teaspoons dehydrated onion
1 teaspoon olive oil
2 pieces dried galangal
3 cups (24 oz) low-sodium vegetable broth (add more for thicker sprouts)
½ teaspoon green yuzu kosho
Juice of ½ fresh lemon (for serving)
Salt and pepper to taste

Instructions:
1. Heat the olive oil in a medium pot over medium heat and add the diced onion and sauté until translucent (about 2 minutes).
2. Stir in the fresh garlic, fried garlic, dehydrated onion, and grated ginger. Cook for another 1 minute, stirring frequently.
3. Add turmeric and stir for 20-30 seconds to release its aroma.
4. Add the halved Brussels sprouts, dried galangal, vegetable broth, and green yuzu kosho to the pot. Bring the mixture to a boil and let it boil for 5 minutes.

5. Reduce the heat to low and simmer for 30 minutes, or until the Brussels sprouts are tender.
6. Remove the dried galangal and blend the soup to your desired consistency.
7. Stir in fresh lemon juice, then adjust salt and pepper to taste. Enjoy!

Profile: Brussel Sprouts

Brussels sprouts may be small, but they’re packed with flavor and nutrition. Named after Brussels, Belgium, where they’ve been enjoyed since the 16th century, these mini cabbages are a fantastic source of vitamin C, vitamin K, and fiber. They’re perfect for boosting immunity, supporting strong bones, and keeping digestion on track. They also contain glucosinolates, natural compounds that support the body’s detox process and add to their impressive health profile. Beyond their benefits, Brussels sprouts bring a delightful, nutty flavor to dishes like this cozy soup, making them a must-have for your kitchen. Learn more about the science here.

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Ingredients:
1 cup cooked cannellini beans (or 1 can, drained and rinsed)
2 medium potatoes, diced
2 medium bok choy, chopped (separate greens and stems)
1 carrot, diced
2 cloves garlic, minced
1/2 onion, diced
4 dried sage leaves
2 cardamom pods
2 pinches ground ginger
1.5 cups water (or low sodium vegetable stock)
Optional: Olive oil for sautéing
Salt and pepper to taste

Instructions:
1. Heat a drizzle of olive oil in a large pot over medium heat. Add the garlic and onion, sauté until fragrant and softened.
2. Stir in the diced carrot, potatoes, chopped bok choy stems, and cannellini beans. Add the sage leaves, cardamom pods, ground ginger, salt, and pepper.
3. Pour in the water or stock until the vegetables are just covered. Bring to a gentle simmer.
4. Lower the heat, cover, and cook for 45 minutes, stirring occasionally.
5. Remove the sage leaves and cardamom pods and blend the soup until smooth using an immersion blender or standard blender. (For a chunkier texture, blend only part of the soup).
6. Sauté the bok choy greens in a separate pan with a touch of olive oil until softened and tender.
7. Serve the soup warm, garnished with the sautéed bok choy greens, and optionally drizzle with olive oil or freshly cracked black pepper. Enjoy!

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Ingredients:
200g soba noodles
4 cups kombu-based dashi
4 cups water
2 dried shiitake mushrooms (rinsed and soaked in hot water for 10 min)
6 fresh shiitake mushrooms, thinly sliced
Fresh cilantro leaves
2 cups kale, blanched
1 tbsp white miso
1 tbsp low-sodium soy sauce
2 tbsp mirin
1/2 tsp freshly grated ginger
2 stalks green onions, finely sliced
A few drops of yuzu juice (optional)
1 tbsp sesame oil

Instructions:
1. In a pot, combine kombu-based dashi, white miso, soy sauce, mirin, grated ginger, sesame oil, and 4 cups water. Add dried shiitake mushrooms and simmer for 10 minutes.
2. Add sliced fresh shiitake mushrooms to the broth and simmer for an additional 5 minutes.
3. Boil water in a pot. Blanch kale for 1–2 minutes and set aside. In the same pot, boil soba noodles according to package instructions (4–5 minutes), then rinse under cold water.
4. Place noodles into bowls, then ladle hot broth with mushrooms over them.
5. Arrange kale, green onions, and cilantro on top. Drizzle with a few drops of yuzu juice (optional). Enjoy!

Profile: Soba Noodles

Soba noodles are a Japanese culinary treasure made from buckwheat flour, often blended with wheat flour to achieve a perfectly balanced texture. The art of soba-making requires skill and precision: the dough is kneaded, rolled out thinly, and cut into uniform strands. Buckwheat, rich in nutrients like fiber, protein, and essential minerals, makes soba a healthy and flavorful choice.

Traditionally enjoyed year-round, soba holds special significance on New Year’s Eve as Toshikoshi Soba ("year-crossing noodles"). Eating soba on New Year’s Eve symbolizes letting go of past hardships and welcoming the new year with longevity and prosperity. The noodles’ length represents long life, while their soft texture signifies letting go of past burdens. Whether served hot in broth or chilled with dipping sauce, soba showcases the artistry and tradition of Japanese cuisine.

At Honmura An, one of Tokyo's most renowned soba restaurants, noodles are freshly handmade daily, preserving the authenticity and flavor of this cherished culinary art. Discover the intricate steps and traditions behind soba-making by visiting Honmura An's guide.
If you're in Tokyo, a visit to Honmura An is a must to experience freshly handmade soba noodles. Their exceptional menu and dedication to tradition make it a top destination for soba lovers. Explore their menu here.

Plant-Based

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Ingredients:
1 cup green lentils (rinse thoroughly with cold water)
2 cups water (use 2 cups of water for every cup of lentils)
2 medium carrots, peeled and chopped
2 garlic cloves, minced (add raw after cooking for a sharper flavor or cook with the other ingredients for a milder taste)
1/2 large onion peeled and chopped
1/2 tsp cumin powder
1/2 tsp smoked or sweet paprika
1/2 tsp oregano powder
1 tsp olive oil
2 tbsp ground flaxseeds
1 tbsp chia seeds
Salt and pepper to taste

Instructions:
1. Heat 1 tsp olive oil in a pan over medium heat. Add the onions, carrots, and garlic, and sauté for 2-3 minutes until slightly softened and fragrant.
2. Transfer the sautéed vegetables to a pot. Add the lentils, water, cumin, paprika, oregano, salt, and pepper. Stir well and bring to a boil. Lower the heat and simmer for 20-25 minutes, until the lentils and vegetables are tender and the water is absorbed.
2. Once cooked, let the mixture cool slightly. Blend or mash the ingredients into a thick mixture. Stir in the ground flaxseeds and chia seeds. Adjust seasoning if needed.
3. Refrigerate the mixture for 15-30 minutes to help it firm up, making it easier to form patties.
4. Preheat your oven to 375°F (190°C) for 5-10 minutes.
5. Shape the mixture into patties and place the patties on a baking sheet lined with parchment paper.
6. Bake the patties for 15-20 minutes. Flip them carefully, and bake for another 5-10 minutes, or until they are golden brown. Cooking times may vary depending on your oven, so keep an eye on them. Enjoy!

Profile: Lentil Patties
These lentil patties are a perfect addition to any plant-based meal, offering a delicious combination of hearty green lentils and aromatic spices. They are tender on the inside and versatile enough to use in sandwiches, wraps, or as a centerpiece for a nourishing meal. They store well too. Once cooled, they can be kept in an airtight container in the fridge for up to four days or frozen for up to one month, making them ideal for meal prep. Simply reheat in the oven or on the stovetop for a quick, satisfying meal.

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Ingredients:
2 servings of udon noodles (fresh or dried)
4 cups vegetable and mushroom broth (use a mix for depth)
1 tbsp soy sauce (or to taste)
2 tbsp miso paste
1 tbsp black sesame paste
1 tsp sesame oil
1 clove garlic, minced
1 tsp ginger, grated
1 tsp black pepper
1/2 cup mushrooms, sliced
1/2 cup bok choy or other leafy greens
1 stalk green onion, thinly sliced
1 sheet nori, cut into pieces
Salt and pepper, to taste

Instructions:
1. Cook the udon noodles according to the package instructions. Drain, rinse under cold water, and set aside.
2. Heat sesame oil in a medium pot over medium heat. Add garlic and ginger, and sauté until fragrant (about 1 min).
3. Add the vegetable and mushroom broth, soy sauce, miso paste, black sesame paste, and black pepper. Whisk until the miso and sesame paste are fully dissolved.
4. Add the mushrooms and bok choy (or greens) to the broth. Let simmer for 15 min until the vegetables are tender.
5. Divide the cooked udon noodles into bowls. Ladle the hot broth with vegetables over the noodles.
6. Top each bowl with sliced green onions and a sheet of nori. Enjoy!

Profile: Black Sesame Paste

Black sesame paste is a rich, velvety ingredient made from ground black sesame seeds, celebrated for its nutty and slightly sweet flavor. Perfect for adding depth to soups, sauces, and desserts, it’s a versatile pantry staple that transforms any dish into something extraordinary. Packed with antioxidants, calcium, and healthy fats, black sesame paste is as nourishing as it is flavorful. Explore its unique taste and elevate your cooking with a touch of boldness!

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Ingredients: (~ 4-6 servings)
2 cups coconut cream
1 vanilla bean or 1 tsp vanilla extract
1-1.5 teaspoons matcha powder
1-3 tbsp maple syrup (or any sweetener of your choice, adjust to taste)
2.5 tbsp cornstarch
A pinch of salt
Optional toppings: Sugar or matcha powder

Instructions:
1. Heat coconut cream with split vanilla bean (or extract). Cover and let sit for 1-4 hrs.
2. Strain cream to remove vanilla pod. Whisk in sifted matcha, sweetener, and salt.
3. Dissolve cornstarch in 2 tbsp water and whisk into the mixture. Heat on low until thickened (5-7 min).
4. Pour custard into ramekins filling each about 3/4 full, cool slightly, then chill for 4+ hrs, or overnight for best results.
5. For sugar topping, caramelize with a torch or broil for 1-2 min. For matcha topping, dust with sifted matcha powder. Serve immediately. Enjoy!

Profile: Matcha Crème Brûlée

Crème brûlée is one of those desserts that feels fancy yet is surprisingly simple to make. For this plant-based version, coconut cream takes the place of heavy cream, offering a rich and naturally sweet base that mimics the classic custard texture. Matcha adds a bright green hue and a unique earthy flavor that beautifully balances the dessert’s sweetness. Used in Japanese tea ceremonies for centuries, matcha not only brings its vibrant taste but also a boost of antioxidants. Whether you're new to matcha or already a fan, this recipe highlights its timeless appeal while celebrating the versatility of plant-based ingredients.

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Ingredients:
1 cup risotto rice (arborio, carnaroli, or any short-grain rice available)
1 tbsp olive oil
1 cup dried shiitake mushrooms (rinsed, soaked, and drained)
½ cup white button mushrooms, thinly sliced
2 garlic cloves, minced
¼ cup shallot or onion, finely chopped
½ cup dry white wine
3 cups mushroom broth (hot, kept warm in a saucepan)
⅓ cup unsweetened soy milk
2 tsp nutritional yeast
½ tsp dried thyme
½ tsp dried rosemary
1 tsp soy sauce
2 tbsp fresh parsley, chopped
Juice of ½ lime
Salt and freshly ground black pepper, to taste

Instructions:
1. Heat olive oil in a medium saucepan over medium heat. Add the shallots (or onion) and garlic, and sauté for about 2 minutes until softened.
2. Add the mushrooms, thyme, and rosemary. Cook until golden and slightly browned, about 4-5 minutes.
3. Add the risotto rice to the pan and stir for 1-2 minutes until well coated in oil and lightly toasted.
4. Pour in the white wine and stir until mostly absorbed.
5. Add the mushroom broth, one ladle (about ½ cup) at a time, stirring frequently and letting the liquid absorb before adding the next ladle. Continue until the rice is tender and creamy, about 15-18 minutes. You may not need all the broth.
6. Stir in the unsweetened soy milk, nutritional yeast, and soy sauce. Cook for another 2 minutes to bring everything together.
7. Season with salt and freshly ground black pepper to taste. Add the juice of ½ lime and stir in the chopped parsley. Enjoy!

Profile: Risotto

Risotto is a beloved Italian dish that dates back centuries, originating in Northern Italy’s rice-growing regions. It’s renowned for its creamy texture achieved by patiently stirring starchy short-grain rice with broth. Arborio and carnaroli are popular varieties, but any short-grain rice will do if these aren’t accessible.

The key is patience as risotto invites you to slow down, stir gently, and let the ingredients shine. A squeeze of lime in this plant-based twist adds brightness, while soy milk and nutritional yeast create the creaminess without dairy.

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Ingredients: (Yields 5-6 cups)
2 cups dried mushrooms (shiitake or a mix of dried varieties, rinsed to remove debris))
3 cups low-sodium vegetable broth
4 cups water
1 teaspoon olive oil
1/2 small onion (sautéed)
4 cloves garlic (2 minced and sautéed, 2 whole)
4 whole cloves
1 bay leaf
1 slice fresh ginger
1 small piece kombu
1/2 teaspoon black peppercorns
1/2 teaspoon thyme
Salt and pepper, to taste

Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Sauté the minced garlic and onion until fragrant and lightly golden.
3. Add the mushrooms, whole garlic cloves, whole cloves, bay leaf, ginger, kombu, black peppercorns, thyme and 4 cups of water.
4. Bring to a boil, then reduce the heat to low. Partially cover and simmer gently for 2 1/2 hours.
5. After 2 1/2 hours, stir in the vegetable broth and continue simmering for another 30 minutes to blend the flavors without over-concentrating the broth.
6. After the final simmer, remove the pot from heat and let the broth cool slightly.
7. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean container, pressing the mushrooms gently to extract all the liquid.
8. Let the broth cool completely before transferring it to airtight containers for storage or enjoy it right away.

Profile: Dried Mushrooms

Dried mushrooms, especially shiitake, are a powerhouse of umami, making them a favorite in plant-based cooking. Shiitake mushrooms, in particular, are rich in B vitamins, selenium, and polysaccharides, supporting the immune system and adding a savory, earthy depth to any dish. When simmered in broth, they release their flavor fully, creating a robust and versatile base. If you have more time, simmering the broth for even longer (4 to 6 hours) can deepen the flavors further, resulting in an even richer, more concentrated broth.

This broth can be refrigerated in airtight containers for up to 5 days or frozen in portions for up to 3 months, allowing you to enjoy its versatility whenever you need it. Learn more about the health benefits of shiitake mushrooms in this article.

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Okonomiyaki is one of Osaka's most iconic dishes, but finding a fully plant-based version can be a challenge. After hearing rave reviews about OKO, I decided to see how they reimagined this classic in a vegan way.

The staff at OKO made the experience all the more enjoyable with their friendliness and positivity. The cook’s contagious smile and energy lit up the space, with free hot tea and peanuts offered outside to keep everyone warm and busy while waiting. I arrived around 7:30 PM and waited about 30 minutes to order. Despite the chaotic vibe in the small kitchen, the quality of the food shone through. The restaurant had a lively vibe, attracting a diverse and international crowd.

The vegan okonomiyaki itself was good, though it didn’t quite hit the "amazing" mark for me. I enjoyed being able to choose my vegetable mix, but I felt it could use a bit more flavor to truly stand out. That said, it’s still a solid option for plant-based eaters looking to experience this classic Osaka dish. The portions are very generous so be warned the full portion is huge!

One of the most unique aspects of OKO is the DIY drink-making experience. They have a small area stocked with liquors, beer, wine, sake, and other beverages, offering anything you might want to drink. After placing your order and tipping for your drink, you’re free to mix your own. I made a drink with crème de cassis and white wine, and it turned out great.
At the communal table, I had the chance to meet some friendly travelers from Britain, which made the meal even more memorable. The restaurant itself is charming, with rooms spread across multiple levels, each designed to feel like a home rather than a restaurant. Communal seating, with one or two large tables per room, adds to the welcoming vibe.

One unexpected treat was checking out the rooftop after my meal. It’s a peaceful spot that I’d recommend exploring; it was a lovely way to end the experience.

My Review: ½
I’d give OKO three and a half stars. The atmosphere, DIY drinks, and communal seating make it a fun and unique experience. While the flavors didn’t completely wow me, the overall experience makes it worth a visit, especially for plant-based travelers in Osaka. It’s a great one-time bucket list spot to try vegan okonomiyaki.

Location:
OKO
1-chōme-15-24 Higashishinsaibashi, Chuo Ward, Osaka, 542-0083, Japan
Visit their website here

Ingredients:
2 cups Japanese short-grain rice
2.5 cups water
2 tbsp rice vinegar
1 tsp mirin
1 tbsp toasted sesame seeds
1 tbsp chopped nori (seaweed) for seasoning, plus 2 full sheets for wrapping
1/4 tsp of roasted sesame oil
1/4 tsp soy sauce (for seasoning the nori)
Salt and pepper to taste

Instructions:
1. Rinse the rice under cold water until the water runs clear.
2. Soak the rice in fresh water for 15–20 minutes. Drain well before cooking.
3. Cook with 2.5 cups of water in a rice cooker or pot, following the package instructions or cooking until the water is fully absorbed.
4. Lightly brush a full sheet of nori with soy sauce, then toast it in a dry skillet over low heat until crisp. Let it cool slightly, then chop or crumble into small pieces. Set aside.
5. Mix vinegar, mirin, sesame oil, salt, and pepper. Gently fold into the warm rice. Let the rice absorb the flavors and cool for about 10 minutes.
6. Add the toasted sesame seeds and seasoned, toasted nori to the rice.
7. Wet hands with water and a pinch of salt. Shape the seasoned rice into triangles by hand or with an onigiri mold.
8. Cut each nori sheet in half to create strips, and wrap each rice triangle with a strip of nori. Serve immediately and enjoy!

Profile: Onigiri

Onigiri, also known as Japanese rice balls, is a beloved dish in Japanese cuisine, celebrated for its simplicity and versatility. Traditionally made with seasoned rice and shaped into triangles or rounds, onigiri is often wrapped in nori (seaweed) for easy handling. It's a popular snack, lunchbox addition, or light meal, offering endless possibilities for fillings and flavors. Whether enjoyed plain, as in this sesame seed and nori version, or filled with savory ingredients, onigiri embodies the balance of taste, texture, and tradition that defines Japanese food culture. Perfect for on-the-go eating, it’s a comforting and satisfying treat with a personal touch.

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Ingredients:
1 cup dried mushroom mix (portobello, oyster, porcini)
4 cups of water (adjust for desired broth strength)
2 cups of vegetable broth (low sodium)
1 piece kombu (4–5 inches), charred
2 garlic cloves, minced
1 teaspoon chili pepper oil
1 tablespoon yuzu kosho (substitute: ponzu sauce for a milder citrusy flavor)
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 cup fresh or dried shiitake mushrooms
1 cup of fresh corn kernels
Noodles of choice (fresh or dried, cooked according to package instructions)
3 stalks green onions, minced (added at the end for freshness)
1 bunch broccolini, grilled for a smoky, caramelized flavor
1 handful cilantro, roughly chopped
1 tablespoon of finely chopped sushi nori, along with sesame seeds for garnish
1 lime wedge (to serve)
Salt and pepper to taste

Instructions:
1. Heat a dry skillet over medium-high heat. Place the kombu in the pan and toast it for 30 seconds to 1 minute on each side, until slightly darkened and aromatic. Be careful not to burn it.
2. In a pot, combine the dried mushroom mix, charred kombu, and water. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
3. Remove the kombu and strain the mushrooms from the broth, reserving the flavorful liquid.
4. Return the strained broth to the pot and add vegetable broth, minced garlic, chili pepper oil, yuzu kosho (or ponzu), soy sauce, and sesame oil and shiitake mushrooms. Simmer gently for another 20 minutes.
5. While the broth simmers, cook your noodles according to package instructions and set them aside.
6. Grill the broccolini over medium heat until lightly charred and tender.
7. Add the cooked noodles to a serving bowl and ladle the broth over the noodles.
8. Top with shiitake mushrooms, grilled broccolini, minced green onions, corn, and fresh cilantro.
9. Sprinkle nori and sesame seeds on top and serve with a wedge of lime for a zesty kick. Enjoy!

Profile: Ramen
Ramen is a dish celebrated for its versatility, with countless variations that reflect the region, season, and even the personality of the chef. Traditionally, ramen broths often rely on pork bones (tonkotsu), soy sauce (shoyu), or miso as their base. However, plant-based ramen opens up a world of creative possibilities.

It is a dish that’s always evolving. It started in China, grew into a cultural favorite in Japan, and is now enjoyed all over the world. What makes ramen special is its flexibility, rich and hearty with miso or soy-based broths, or light and fresh with simple, plant-based ingredients.

In this recipe, the broth gets its depth from charred kombu and mushrooms, while grilled broccolini, nori, and sesame seeds add flavor and texture. Yuzu kosho brings a citrusy, spicy kick that ties everything together, and a squeeze of lime brightens it all up. Ramen is about combining flavors and ingredients that feel right to you. There’s no wrong way to make it.

Plant-Based

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What You'll Need:
Whole garlic bulbs (fresh, unpeeled)
A rice cooker, slow cooker, or dehydrator with a "keep warm" function
Aluminium foil (optional)
Time and patience (takes up to 2-4 weeks)

Instructions:
1. Choose fresh, firm garlic bulbs. (whole bulbs or cloves with intact skins)
2. Wrap the garlic with aluminum. Wrapping them is optional, but it helps retain moisture and prevents the cloves from drying out too much during the fermentation process.
3. Place the garlic bulbs into your cooker:
Rice cooker: Set it to the "keep warm" function (not "cook")
Slow cooker: Use the "keep warm" or lowest heat setting.
Dehydrator: Maintain a temperature of about 140–170°F (60–75°C).

4. Allow the garlic to ferment on low heat for 2–4 weeks, turning black, sticky, and sweet. Check every few days to prevent drying or burning, adding water if needed to maintain humidity.
5. After 2 weeks time check if the garlic is black, soft, sticky, and sweet. If not, give it more time.
6. Once the garlic is done, remove the bulbs from the cooker and let them cool. Store the black garlic in an airtight container or refrigerate it to keep it fresh for weeks or even months.

Profile: Black Garlic
Black garlic is rich in antioxidants, which increase during fermentation. It may help reduce inflammation, improve cholesterol, and boost the immune system. Its allicin transforms into S-allyl-cysteine (SAC), a compound that's easier to absorb and protects against oxidative stress. Research suggests black garlic may also have anti-cancer, anti-diabetic, and neuroprotective benefits, while its sweet flavor makes it a versatile superfood for cooking and health.

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Instructions:
1. Rinse the soaked pinto beans and place them in a pot with 3 cups of water, the bay leaf, 1 garlic clove, and 1/2 small onion and carrot (roughly chopped).
2. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 45-50 minutes, or until the beans are tender and have absorbed the water. Discard the bay leaf after cooking.
3. Cook the beet until tender and chop it into smaller pieces for blending.
4. In a food processor, combine the cooked pinto beans, beet, carrot, parsley, raw garlic, oil, salt, and pepper. Blend until the mixture is smooth but still has some texture.
5. Shape into thick patties and coat each patty in bread crumbs for a crispy texture.
6. Preheat your oven to 375°F (190°C) and place the patties on a baking sheet lined with parchment paper.
7. Bake for 15 minutes on one side, then flip and bake for another 10-15 minutes until golden and firm.
8. Let the patties cool slightly before serving. Enjoy them in sandwiches, burgers, or on their own!

Profile: Pinto Beans
Pinto beans are a powerhouse of nutrients, offering protein, fiber, and essential minerals like iron and magnesium. They support heart health, aid digestion, and provide lasting energy, making them an excellent choice for plant-based meals.

Plant-Based

Welcome to the Plant-Based Food Channel! 🌱✨ Share delicious, easy recipes from your plant-powered culinary adventures. Let's cook up some plant-powered goodness together! 💚

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Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together flour, cornstarch, milk, garlic, smoked paprika, salt, and pepper until smooth.
3. Dip each cauliflower floret into the batter, letting the excess drip off, then roll in breadcrumbs. Place on the prepared baking sheet.
4. Bake for 20-25 minutes, flipping halfway, until the cauliflower is crispy and golden.
5. Remove from the oven and let cool for 5 minutes. Drizzle with your choice of sauce, if desired.

Profile: Cauliflower

Cauliflower is one of the vegetables that support heart health due to its rich fiber, antioxidants, and essential nutrients like vitamin C and folate. Its nutrient density and versatility make it a powerhouse addition to any plant-based diet. These crispy cauliflower bites are baked to achieve a satisfying crunch, making them an irresistible appetizer or snack. Enjoy them on their own or pair with your favorite dipping sauce for an extra burst of flavor!

Plant-Based

Welcome to the Plant-Based Food Channel! 🌱✨ Share delicious, easy recipes from your plant-powered culinary adventures. Let's cook up some plant-powered goodness together! 💚

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Ingredients:
3-4 Pattypan squash (yellow scallop squash), rinsed and cut into wedges
1 tablespoons olive oil
A little squeeze of lemon, for serving
Salt and pepper to taste

Instructions:
1. Preheat your oven to 400°F (200°C).
2. Rinse the squash and cut each squash into wedges or halves, depending on size.
3. In a large bowl, toss the squash with olive oil, salt, and pepper until evenly coated.
4. Spread the seasoned squash in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, turning them halfway through. Roast until the squash is golden and tender when pierced with a fork.
5. When serving, add a little squeeze of fresh lemon for a bright, zesty flavor. Enjoy!

Profile: Pattypan Squash

The origins of pattypan squash trace back to the agricultural practices of Indigenous Peoples in Central and North America. Tribes like the Iroquois cultivated various types of squash, including early forms of pattypan, long before European settlers arrived. Squash was one of the "Three Sisters": corn, beans, and squash, a crucial part of their diet and farming techniques.

The "Three Sisters" farming method was more than just a way to grow food. Corn helped support the beans, beans improved the soil, and squash covered the ground, keeping weeds away and moisture in. This smart technique increased crop growth and also had cultural importance, as many Indigenous Peoples included it in their stories and traditions.

Plant-Based

Welcome to the Plant-Based Food Channel! 🌱✨ Share delicious, easy recipes from your plant-powered culinary adventures. Let's cook up some plant-powered goodness together! 💚

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Ingredients for the Dough:
3 cups all-purpose flour
5 tablespoons olive oil
½ teaspoon salt
1 packet active dry yeast (dissolve in ¾ cup warm water and let sit for 5-10 minutes until frothy)
¾ cup warm water

Ingredients for the Topping:
6 large onions, thinly sliced
1 tablespoon olive oil (for the onions)
1 tablespoon sugar (to caramelize onions)
½ sheet nori (sushi seaweed), cut into strips
1 tablespoon capers
Whole black or Kalamata olives, as desired
½ teaspoon herbes de Provence (to sprinkle on top)

Instructions:
1. In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt.
3. Add the yeast mixture and olive oil, and mix to form a dough.
4. Knead the dough for about 10 minutes until it's smooth and elastic.
5. Cover the dough and let it rest for 45 minutes.
6. In a large pan, heat 1 tablespoon of olive oil over medium heat, add the sliced onions and 1 tablespoon of sugar. Cook slowly, stirring occasionally, for about 50-60 minutes until the onions are golden and caramelized.
7. Preheat your oven to 500°F (260°C) for 10 minutes. Once ready to bake, reduce the heat to 350°F (180°C).
8. Roll out the dough on a lightly floured surface
9. Place the dough on a flour-dusted baking sheet.
10. Spread the caramelized onions evenly over the dough. Arrange the nori strips on top, and sprinkle with capers and herbes de Provence.

11. Bake the Pissaladière in the oven at 350°F (180°C) for 20-25 minutes, or until the crust is golden and crispy. Serve and enjoy!

Profile: Pissaladière is a traditional dish from the south of France, particularly in the regions of Nice and Provence.

Originally made as a street food, it's often compared to pizza but features a thicker crust and is topped with caramelized onions, olives, and anchovies. The name comes from "pissalat," a salted fish paste that was once spread on the dough. Over time, variations have emerged, but the essence of this Provençal dish remains the same, it's a savory, flavorful flatbread that showcases the region’s rich culinary history. In this plant-based version, nori and capers are used to replicate the salty, briny depth of anchovies, offering a delicious twist on a classic favorite.

Plant-Based

Welcome to the Plant-Based Food Channel! 🌱✨ Share delicious, easy recipes from your plant-powered culinary adventures. Let's cook up some plant-powered goodness together! 💚

Farcaster