Blog & Recipes

Vegan Keto Noodle - Ankake Style

Posted by Shima Shimizu on

Vegan Keto Noodle -  Ankake Style

Want to make some guilt-free soup noodles? Here's the perfect recipe for you! I LOVE Konjac noodles. They are always al dente and almost NO CARBS! So whenever I want a noodle fix but need to stay on a low-carb diet, konjac (or shirataki noodles) are my "to-go" items! They also don't need to be cooked so that the cooking time is a lot shorter.Konjac noodles can be used as any kind of noodle replacement. (Here is a pasta recipe with Konjac!)  In this recipe, I've used a Japanese Ankake glazed soup with a twist of Korean flavors.Make sure to use...

Read more →

Savory Vegan Granola Bar with Spelt Flakes

Posted by Shima Shimizu on

Savory Vegan Granola Bar with Spelt Flakes

There are tons of snack bar recipes but we wanted to create a rather savoury bar for snacks because not all snacks need to be sweet! Having said that, this savoury bar does include coconut nectar which is a low Glycemic Syrup from the sap of the coconut flower. For the nuts and seeds, please feel free to swap with your favourite bites. You might be asking why Nori sheet is in the recipe. However, nori can boost the umami so don't skip this one!If you are going to pack some bars for your school snakes and your school has a nut-free policy, you can swap the walnuts with sunflower seeds, and the almond...

Read more →

Pink Grapefruit and Pepper Corn Salad (5 ingredients only!)

Posted by Shima Shimizu on

Pink Grapefruit and Pepper Corn Salad (5 ingredients only!)

If you know the basic flavor components that make up a salad dressing, you can make your dressing with almost anything you have in your kitchen! Here are the basic flavor components for a salad dressing. Oils - about 50%Acid - about 30%Salt - about 10%Sweetness - about 10%Plus some added flavors like herbs and spicesThis ratio will vary according to what you are trying to achieve but its the basic rule I follow. For example, if you want to make a sweet dressing you'll increase the sweetness and lower the other components like oli.For this recipe I've used the pink...

Read more →

Purple Cabbage and Edamame Vermicelli (vegan and gluten free 10 minute recipe!)

Posted by Shima Shimizu on

Purple Cabbage and Edamame Vermicelli (vegan and gluten free 10 minute recipe!)

Another quick lunch recipe with vermicelli - this time playing with more colors!The vibrant purple comes from anthocyanins from the red cabbage and acts as an antioxidant and fights free radicals in our body. Red onions are also cooked until transparent - mixed with apple cider and mirin, we create an all natural sweetener for the dish - letting the vermicelli to soak up all the flavour and benefits! The added Edamame adds a bit of extra color to match. Ready to cook this healthy easy lunch? Here we go! Purple Cabbage and Edamame Vermicelli (serves one) Ingredients 50g, Vermicelli2 Cups, Boiling Hot Water1/3 cup, Red Cabbage or Red...

Read more →

Tomato and Olives Red Vermicelli (Vegan and Gluten Free 10 minute recipe)

Posted by Shima Shimizu on

Tomato and Olives Red Vermicelli (Vegan and Gluten Free 10 minute recipe)

  Looking for a quick recipe?  This recipe can be ready in 10 minutes and its vegan, gluten-free and extremely satisfying. We love vermicelli because it is easy to prepare, and stays "Al dente" for a long time. It's also delicious hot or cold.Mostly used in Asian dishes, vermicelli can actually be used like pasta and can be paired with most flavours. In this recipe post I want to share a Mediterranean inspired red vermicelli dish that is VERY easy and quick! (Hello, homeschooling people out there!)   The beauty is to know that vermicelli doesn't need to be boiled - in this...

Read more →