This cake tastes even better thanks to the coconut oil. It was a fun twist to try out the mix of tofu and coconut oil. It's not too...

I enjoy Pad Thai from Thai restaurants and have experimented with various ingredients at home. This plant-based Pad Thai with tofu is one...

This recipe features maitake mushrooms, a staple in Japanese tradition, known for their earthy flavor and health benefits. Sautéed...

While marinating carrots in olive oil and soy sauce, I opted to incorporate cumin powder. The outcome was truly delightful. Cumin not...

Looking for a quick and nourishing miso soup? This recipe skips the dashi stock by sautéing the veggies to create a rich and salty base....

My journey with tempeh began nearly 30 years ago when I first explored macrobiotic cooking. Since then, this fermented soybean cake has...