This is a delicately crunchy, deliciously tangy salad with Japanese-inspired flavors. I’m normally not a fan of cucumbers, but when they’re so thinly sliced and lovingly dressed, I will happily eat them anytime!
For this month’s Japanese menu, we incorporated plant-based adaptations of traditional recipes, with room for our regular family favorites too.
They’re fun to cook, steamed on one side and fried on the other side, then dipped in a sesame soy based sauce. All the kids went back for seconds of these vegan potstickers.
Japanese milk bread is an unusual, brioche-like bread recipe that starts with making a kind of roux, or thick flour paste, that gets mixed into the rest of the dough as you go.
When transitioning to a plant-based diet, it can be helpful to have some meat-like meals to soften the change. This recipe tastes like a rich beef stew, thanks to a hearty lentil miso gravy.
These sheep cupcakes are almost too cute to eat! A little flock of marshmallow sheep with coconut-scented frosting and vegan vanilla cupcakes underneath.
Sometimes a body just wants some veggies, and fast! When you get that craving, this teriyaki tofu stirfry is a great recipe to reach for.
Part of a complete Japanese bento box is a beautiful onigiri, or rice ball. It can be filled with salmon or vegetables, dipped in sesame seeds, or just wrapped in seaweed.