2 Servings Ingredients (Dressing) 2 Teaspoons Carwari Organic Miso Paste White 3 Teaspoons Carwari Organic Brown Rice Vinegar 2 Teaspoons Carwari Organic Extra Virgin Sesame Oil 1 Teaspoon Dijon Mustard (Salad) 4-5 leaves Organic Kale - Remove from stems and give the leave a rough chop, then blanch the leaves, rinse with iced water and Drain. Pat dry excess water. 70g Red Cabbage - Thinly sliced 1 Apple - Slice into a bite sized (Sprinkle with lemon juice to prevent discolour

For 150-200g salad (2 servings) Ingredients Daikon Radish (100-150g) - Chilled one Green Leaf vegetable (50g) (Optional) Such as Green Shiro, Mizuna, rocket, Chrysanthemum etc. Nori Seaweed (Optiona) Carwari Sesame Seeds (Optional) Shallot (Optional) (Ingredients for the Dressing) 1 teaspoon Carwari White Dashi 1/2 teaspoon Carwari Tamari Soy Sauce 1 teaspoon Carwari Mirin 1/2 teaspoon Carwari Brown Rice Vinegar 1 tablespoon Carwari Toasted Sesame Oil Method 1. Put all of the

2-3 servings Ingredients 2 teaspoons Carwari Mulberry Matcha 1 Tablespoon Carwari Extra Virgin Sesame Oil 1 teaspoon Carwari Tamari Soy Sauce 1 Tablespoon Carwari Brown Rice Vinegar 1 Tablespoon Minced Onion 1/2 teaspoon Sea Salt Method 1. Place all ingredients in a bow and mix well. This recipe is provided by Ms Yasuko Ojima, the founder of MIrai Kitchen; the macrobiotic & vegan cooking school in Japan. #Vegan #Glutenfree #Macrobiotic #Vegetables #Salad #Sauce #Dressing #sid

1 - 2 servings Ingredients 4-5 Radish (roots and greens) 1/2 Tablespoon Carwari Tamari Soy Sauce 1/2 Tablespoon Carwari Brown Rice Vinegar 1 teaspoon Carwari Mirin 1/2 teaspoon Carwari Yuzu Kosho Green 1 Tablespoon Carwari Sesame Seeds Hulled White Method 1. Toast sesame seeds in a pan until slightly golden. Transfer the toasted sesame seeds to a kitchen paper and cool. 2. Rinse radish roots and green very well. Julienne the radish root. 3. Blanch the radish greens in boiling

1 serving Ingredients (Dressing) 1 teaspoon Carwari White Miso 2 teaspoons Carwari White Dashi - Concentrated 2 teaspoons Carwari Hulled Tahini 1&1/2 teaspoons Carwari Brown Rice Vinegar* 1/4 teaspoon Carwari Agave Nectar 1 teaspoon Water (Soba Salad) 40-50g Dried Soba Noodle Vegetables such as Sliced Onions, Rocket leaves, Coriander, Snow pea sprouts etc Canned Tuna (Optional) - Drained Carwari Black Sesame Seeds for topping Method 1. Cook soba noodle according to the instru

1 large serving or 2 small servings Ingredients 50g Rocket Leaves 1 Tablespoon Carwari Sesame Dressing (For Rocket Leaves) 1/2 Small Beetroot - cook until soft 1 Teaspoon Carwari Sesame Dressing (For Beetroot) Sesame Seeds & Feta Cheese for topping (Optional) Method 1. Cut the cooked beetroot into small cubes. Dress the beetroot cubes with 1 teaspoon of Sesame dressing. 2. Combine rocket leaves and 1 tablespoon of Sesame Dressing in another bowl. 3. Place dressed rocket leave

4 servings Ingredients (Tahini Dressing) 3 Tablespoons Carwari Hulled Tahini 2 Tablespoons Carwari Extra Virgin Sesame Oil 1/2 Teaspoon Carwari Agave Nectar 2 Tablespoons Fresh Lemon Juice 2 -3 Tablespoons Water 1/2 Teaspoon Sea Salt Freshly Ground Black Pepper (Salad) 1 Can Chickpeas - Drained and rinsed 10 Bottom Muchrooms 2 Teaspoons Carwari Japanese Spicy Seasoning 1/2 Teaspoon Sumac (Optional) 1 Tablespoon Olive Oil 50g Baby Rocket Leaves 50g Red Onions - Thinly sliced M

2 servings as side dishes Ingredients (Dressing) 2 Tablespoons Drinkable Vinegar-Grand (Apple Vinegar & Honey with Pomegranate) 1 Tablespoon Carwari Extra Virgin Sesame Oil Sea Salt & Black Pepper to taste (Salad) 250g Watermelon - cut into bite sizes 50g Snow Pea Sprouts 70-80g Mixed Salad leaves 30g Peanuts - roughly crushed Coriander Leaves Method 1. Combine all of the dressing ingredients in a small bowl and whisk until well combined. 2. Put mixed salad leaves, snow pea s

Serves 2 Ingredients 1 head Kale 2 Nectarines - cut into small cubes 4 Carwari Maple Walnuts - crushed roughly (Dressing) 2 Tablespoons Carwari Hulled Tahini 1 Tablespoon Carwari Rice Vinegar 2 Teaspoons Carwari Agave Nectar 1 Teaspoon Carwari White Miso Paste 1 Tablespoon Water Salt & Pepper Method 1. Rinse the kale leaves, remove the stems and tear leaves into bite-sized pieces. 2. Place the leaves into a colander and pour boiled water. 3. Pat dry and set aside until ready

2 serves Ingredients (Dressing) 4 Tablespoons Carwari Miso Red 4 Tablespoons Carwari Extra Virgin Sesame Oil 4 Tablespoons Carwari Toasted Sesame Oil 4 Tablespoons Fresh Lemon Juice 1 clove Garlic, mashed 1-2 teaspoons Carwari White Sesame Seeds (Lightly roasted & Roughly Ground) 1 teaspoon Water ¼ teaspoon Carwari Agave Nectar (Optional) (Salad) 3 or 4 stems of Kale, de-stemmed and torn into pieces A handful of shredded Red Cabbage A handful of roughly chopped Walnuts 3 Medj

Makes 15 - 20 of 4cm Diameter Rissoles Ingredients 160g Lentils & 3 cups Water & A pinch of salt 2 Tablespoons Carwari Sesame Flour 1 Tablespoon Carwari White Tahini 1 Tablespoon Carwari Japanese Spicy Seasoning 1/4 to 1/2 Teaspoon Carwari Agave Nectar (Optional – for milder taste) Chia Gel – Soak 1 Tablespoon of Carwari Chia Seeds in 3 Tablespoons of Water for 15 minutes 100g Mushroom 1 cup Italian Flat Parsley – leaves & stalks 1 Teaspoon Ground Cumin 1/2 to 1 Tablespoon Co

Serves: 2 Ingredients (Roasted Carrots) 2 carrots (medium sized) - Cut into 6 or 8 strips 2 teaspoons Carwari Extra Virgin Sesame Oil 1/2 teaspoon Ground Cumin 1/2 teaspoon Salt Flakes 1 Coriander root & stems – Chopped finely Black pepper (Optional) (Tahini Sauce) 1 Tablespoon Carwari White Hulled/Unhulled Tahini 1 small clove Garlic – Chopped finely 1 teaspoon Carwari Extra Virgin Sesame Oil 2 teaspoons Lemon Juice 2 Tablespoon water 1/2 teaspoon Salt flakes 1/4 teaspoon Gr

For 100ml dressing Ingredients 4 Tablespoons Carwari Extra Virgin Black Sesame Oil 1/4 Teaspoon Carwari Agave Nectar 2 Tablespoons Lemon Juice (freshly squeezed) A few pinches of Murray River Salt (or Sea Salt) Black Pepper Method 1. Put all the ingredients into a jar. 2. Close the lid and shake the jar until well-blended and emulsified. 3. Adjust taste with salt and pepper if necessary. *To make Japanese style dressing, add 1 teaspoon each of Carwari Tamari Soy Sauce and Car

2 servings Ingredients: 1x 300g packet of Tofu (Medium or Firm Tofu is easier to handle) For Marinade Sauce: Carwari Miso Red - 2 tablespoons Carwari Agave Nectar - 2 tablespoons Carwari Tamari Soy Sauce - 2 tablespoons Carwari Toasted Sesame Oil - 1 tablespoon for pan-frying For Chia Dressing: Carwari Chia Seed - 1 tablespoon Water - 3 tablespoons Carwari Tamari Soy Sauce - 1 tablespoon Carwari Toasted Sesame Oil - 1 tablespoon Carwari Agave Nectar - 1 tablespoon Carwari