Ingredients 250g Chickpeas (Canned chickpeas - drained, rinsed) 2 Tablespoons Carwari White Hulled Tahini 3 Teaspoons Carwari Mulberry Matcha 2 to 3 Tablespoons Lemon Juice 2 to 3 Tablespoons Olive Oil 1/4 to 1/2 Teaspoon Sea Salt 2 Tablespoons Water Method Put all ingredients except lemon juice and salt into a food processor and blend to a creamy puree. Adjust the taste with salt and lemon juice. #Spread #Vegan #Vegetarian #appetizer #Starter #sidedish

6 small wraps Ingredients (Mulberry Matcha Tortilla) 1 Cup (130g approx.) Plain Flour 2 Teaspoons Carwari Mulberry Matcha 1 Tablespoon Carwari Extra Virgin Sesame Oil 1/2 Teaspoon Sea Salt 80-90ml Luke warm water (Asian Vegan Mince) 1 Cup Dried Vegan Mince - rehydrated 50g Green Bean - finely chopped 50g Celery - finely chopped 2 Mushrooms - minced 4 Dried Shiitake Mushrooms - rehydrated & minced 100ml Dried shitake soaking liquid 1 clove Garlic - minced 10g Ginger - minced

Ingredients 450g can of Chickpeas, drained 1 small – medium beetroot 3 Tablespoons Carwari White Tahini 2 Tablespoons Carwari Extra Virgin Sesame Oil 2-4 Tablespoons Fresh Lemon Juice 3 cloves Garlic 1-2 Teaspoon Sea Salt (Topping – Optional) Carwari Black Sesame Seeds Carwari White Sesame Seeds Carwari Tamari Pepitas Salt flakes Coriander leaves Method 1. Slice the beetroot and cook in a microwave oven for 2 minutes until the surface is soft. (but not totally soft). Set asi

2 servings Ingredients 30g Carwari Brown Rice Miso Red 1 Onion (thinly sliced) 1 Tablespoon Carwari Extra Virgin Sesame Oil 1.5 Teaspoon Carwari Agave Nectar Method 1. Heat the Extra Virgin Sesame Oil in a frying pan and cook the thinly sliced onion over low to medium heat for 15 - 20 minutes (or until soft and golden-brown). 2. Put the onion into a bowl. Add the Agave Nectar and mix together. 3. Allow the onion mixture to cool and then add Brown Rice Miso and blend well. 4.

2- 3 servings Ingredients 200g of Sashimi Salmon Fillet 1/4 of Cucumber 1 of Radish For the Poké marinade: 4 teaspoons of Carwari Organic Tamari Soy Sauce 1.5 teaspoon of Carwari Organic Agave Nectar 1.5 teaspoon of Carwari Organic Toasted Black Sesame Oil 1/2 teaspoon of Carwari Organic Japanese Spicy Seasoning For garnishing: 1/2 teaspoon of Carwari Organic Japanese Spicy Seasoning 1/2 teaspoon of Carwari Organic Toasted Black Sesame Oil Method 1. To make the Poké marinade,

Ingredients 2 : 1 : 1 : 1 ratio Carwari Hulled White Tahini 2 Carwari Brown Rice Miso Red 1 Carwari Agave Nectar Light 1 Water 1 Instruction Mix all ingredients with a whisk until well-combined. Serve with vegetable sticks! It is a sweet moreish dipping sauce. It can be used as a substitute to peanut butter based sauce. If you prefer more refreshing taste, you may add lime juice. #Vegetables #Starter #Sauce #Vegan #Glutenfr

Ingredients Sashimi-grade salmon Avocado Buckwheat & Quinoa - cooked Red cabbage Sauerkraut Salad leaves (Sumiso - Miso dressing) 3 : 2 : 2 ratio Carwari White Miso Paste 3 Carwari Agave Nectar 2 Carwari Rice Vinegar 2 Instruction 1. Combine the White Miso, Agave Nectar and Rice Vinegar in a 3:2:2 ratio respectively and mix well. 2. Slice the sashimi-grade salmon into 1cm thin. 3. Cut the avocado into 1cm thin. 4. Place the salad leaves, sliced salmon & avocado on a plate. 5.

Serves: 12 bites Ingredients 6 Won Ton Wrappers (square shaped) Vegetable oil for frying Coriander leaves for garnish (A) 150g Sashimi-grade Tuna 1/2 Avocado 1 teaspoon Carwari Japanese Spicy Seasoning 3 teaspoons Carwari Toasted Sesame Oil 3 teaspoons Carwari Tamari Soy sauce 1/2 teaspoon Carwari Agave Nectar 1/2 teaspoon Lime Juice Instruction 1. Cut the Wont Ton Wrappers in half from corner to corner to form 2 triangles. Deep fry them until golden and crispy. 2. Dice the S

Ingredients 1 Cucumber 2 Teaspoons of Carwari Toasted Sesame Oil 2 Teaspoons of Carwari Japanese Spicy Seasoning A pinch of salt Instruction -Combine Toasted Sesame Oil and Spicy Seasoning together. -Cut the cucumber into bite-sized portions. -Place all ingredients into a zip lock bag and marinate for 30 minutes or more. (It is recommended to put the bag in the fridge if marinating for more than 15 minutes.) -Cut 2-3 mm from a corner of the zip lock bag and drain excess water