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Spicy Hummus with Yuzu Kosho

Feb 14, 2020

Spicy Hummus with Yuzu Kosho

Ingredients 1 Can Chickpeas - Drained (240-250g) 2 Tablespoons Carwari Black Tahini 1 Tablespoon Carwari Extra Virgin Sesame Oil 3 to 4 teaspoons Carwari Yuzu Kosho Green 1 Tablespoon Lemon Juice (Freshly squeezed) 2 Tablespoons Water Method Put all ingredients except Yuzu Kosho and lemon juice into a food processor and blend to a creamy puree. Adjust the taste with Yuzu Kosho and lemon juice. Sprinkle Carwari Toasted Sesame Oil and Carwari Dry Roasted Pepitas for topping. (O

Mulberry Matcha Sauce for blanched Kale Salad (Vegan, Gluten Free, Macrobiotic)

Jun 7, 2019

Mulberry Matcha Sauce for blanched Kale Salad (Vegan, Gluten Free, Macrobiotic)

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

Radish Salad with Yuzu Kosho Non-oil Dressing

May 31, 2019

Radish Salad with Yuzu Kosho Non-oil Dressing

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

Tomato Salad with Mulberry Matcha

May 30, 2019

Tomato Salad with Mulberry Matcha

1 - 2 servings Ingredients 2 Roma Tomatoes - sliced 3-4 Bocconcini 1/4 to 1/2 teaspoon Carwari Mulberry Matcha A pinch of sea salt Olive Oil Method 1. Slice tomatoes and bocconcini thinly. 2. Place them on serving plate and drizzle olive oil and put a pinch of sea salt. 3. Sprinkle Mulberry Matcha over the top. #Salad #Vegetables #Vegetarian #sidedish #Glutenfree

Boiled Broccolini with Yuzu Tamari Sauce

May 30, 2019

Boiled Broccolini with Yuzu Tamari Sauce

1-2 servings Ingredients 1 bunch of Broccolini 1 teaspoon of Carwari Tamari Soy Sauce 1 teaspoon of Carwari Mirin 1 teaspoon of Carwari Toasted Sesame Oil 1/2 teaspoon of Carwari Yuzu Kosho Green Directions 1. Fill a saucepan with water and bring to a boil and put a pinch of salt. 2. Add broccolini and cook until bright green, 1-2 minutes, and drain immediately. 3. Prepare the sauce. Mix well off of other ingredients in a bowl. 4. Add the broccolini and toss to coat in the sa

Tamari Vinegar & Sesame Sauce with Blanched Choy Sum

Jan 8, 2019

Tamari Vinegar & Sesame Sauce with Blanched Choy Sum

Ingredients 1 bunch of Choy Sum A pinch of salt to boil the vegetable (Tamari Vinegar & Sesame Sauce) 2 Tablespoons Carwari Unhulled Sesame Seeds 1.5 to 2 Tablespoons Carwari Tamari Soy Sauce 1 Tablespoon Carwari Brown Rice Vinegar 1 Teaspoon Carwari Dark Agave Nectar 2 Tablespoons Carwari Toasted Sesame Oil 1.5 Tablespoons Water Method 1. Prepare the sauce. Put sesame seeds in a frying pan and toasted them on low heart. Remove from the heat once some sesame seeds start to p

Quick Pickled Radish with Brown Rice Vinegar

Jan 8, 2019

Quick Pickled Radish with Brown Rice Vinegar

Ingredients Radish - Sliced (Pickled Vinegar) 2:1 ratio of Carwari Brown Rice Vinegar and Carwari Light Agave Nectar A pinch of sea salt Rosemary (Optional) Method 1. Mix Brown Rice Vinegar and Light Agave Nectar in the ratio of 2 to 1 and a pinch of sea salt. 2. Place sliced radish into a jar and pour the sweet vinegar, then put rosemary. 3. Cover and refrigerate at least 30 minutes before serving. #Pickles #Vegan #Vegetarian #Vegetables #Glutenfree

Rocket & Beetroot Salad with Sesame Dressing

Jul 12, 2018

Rocket & Beetroot Salad with Sesame Dressing

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

Ten Tsuyu (Tempura Dipping Sauce) & Kakiage (Mix Vegetable Tempura)

Jun 27, 2018

Ten Tsuyu (Tempura Dipping Sauce) & Kakiage (Mix Vegetable Tempura)

4 servings >Ten Tsuyu - Tempura Dipping Sauce Ingredients 80ml Carwari White Dashi 10ml Carwari Mirin 400ml Water Method Put all of the ingredients in a small pan and bring to boil. Take off from heat and cool it down. ＞Kakiage - Mix Vegetable Tempura Ingredients 2 small carrots - cut into thin strips 2 small onions - sliced 150g Enoki Mushrooms - ends trimmed and shredded A few tablespoons Flour for dusting vegetables Canola oil and Carwari Extra Virgin Sesame Oil for deep

Diced Potato Salad with Japanese Sesame Dressing

Jun 18, 2018

Diced Potato Salad with Japanese Sesame Dressing

Ingredients 2 potatoes - peeled and diced into 1cm cubes A handful Broccoli 2 to 3 Tablespoons Carwari Japanese Sesame Dressing A pinch of Sea Salt Method 1. Place the diced potatoes on a plate and cook in a microwave oven for 4 to 5 minutes or until tender. 2. Cook the broccoli in a microwave oven for 1 to 2 minutes or until tender. 3. Put the cooked potatoes in a bowl and add a pinch of sea salt and sesame dressing. Toss them and coat the potatoes with the dressing evenly.

Tofu & Olive Salad with Japanese Balsamic Dressing

Potato & Tahini with Cumin Soup (Vegan)

Apr 20, 2018

Potato & Tahini with Cumin Soup (Vegan)

It has subtle curry flavour and richer taste! 4 servings Ingredients 5 - 6 middle sized Potatoes - cut into 1-2 cm cubes 1 small Carrot - sliced 2 stalks of Celery -sliced 10 Bottom Mushrooms - sliced 3 cloves Garlic - chopped roughly 1-2 tablespoons Olive Oil 600ml Water 1 tablespoon Carwari White Tahini 2 teaspoons Carwari Japanese Worcestershire Sauce 2 teaspoons Sea Salt 1 teaspoon Ground Cumin Fresh Ground Black Pepper Method 1. Heat a pan and put Olive Oil. Pan-fry the

Watermelon Salad

Feb 23, 2018

Watermelon Salad

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

Chewy Flatbreads & Black Hummus with sautéed mushrooms (Vegan, Gluten-Free)

Feb 20, 2018

Chewy Flatbreads & Black Hummus with sautéed mushrooms (Vegan, Gluten-Free)

2 servings Ingredients (4 Chewy Flatbreads) 30g Carwari Sesame Flour White 30g Chickpea Flour 60g Arrowroot Powder 1/4 Teaspoon Sea Salt 1/4 Teaspoon Bi-Carb Soda Chia Gel (1 Tablespoon Carwari Chia Seeds soaked in 3 Tablespoons Water for 15 minutes) 3 Tablespoons Soy Milk 4 Tablespoons Water Carwari Extra Virgin Sesame Oil for grease a pan (Black Hummus) 1 Canned Chickpeas - Drained (Reserve 10 chickpeas for decoration) 2 Tablespoons Chickpea Brine (Liquid from the canned ch

Kale & Caramelised Onions Vegan Wraps

Jan 29, 2018

Kale & Caramelised Onions Vegan Wraps

2 servings Ingredients 2 Wrap (Filling) 3-4 stems Kale -stems and centre ribs discarded and leaves washed and chopped 1 small Garlic clove - minced 1 teaspoon Carwari Japanese Worcestershire Sauce 1/2 Onion - sliced 1/2 Roma tomato -diced/sliced 1/2 Avocado -Sliced into thin wedges Olive oil for sautéed kale and caramelised onions Fresh Basil Leaves 8-10 leaves approx.-Sliced thinly Salt & Pepper Carwari White Sesame seeds - Lightly toast and roughly ground (Sauce) 2 teaspoon

Roasted Carrots & Tahini Sauce (Vegan, Gluten-Free)

Aug 25, 2017

Roasted Carrots & Tahini Sauce (Vegan, Gluten-Free)

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

Bolognaise Stuffed Eggplants

May 4, 2017

Bolognaise Stuffed Eggplants

Serves 2 Ingredients 2 Medium Eggplants 1 Tablespoon Carwari Coconut Oil 1 Spring Onion 5 Mushrooms 1 Celery Stick 1 Clove Garlic 1 Teaspoon Chilli Flakes 1 Teaspoon Paprika 1 Tablespoon Vegetable Stock 1 Can Chopped Tomatoes 1 Tablespoon Tomato Paste 1 Tablespoon Carwari Worestershire Sauce 1 Tablespoon Carwari Miso Red 200g Shredded Chicken Salt and Pepper Grated Cheese Method 1. Cut open eggplants and scoop out filling (Keep filling aside) 2. Roast the eggplants on a BBQ o

Layered Miso Jars

May 4, 2017

Layered Miso Jars

Ingredients 1 Tablespoon Carwari Brown Rice Miso Red 1 Tablespoon Carwari Toasted Sesame Oil Handful Soba Noodles (Cooked) Broccolini (Sliced) Sharllots (Sliced) Frozen Peas Corn Kernels Mushroom (Sliced) Red Capsicum (Chopped) Cabbage (Sliced) Cooked Shredded Chicken Method 1. Combine Brown Rice Miso paste and the Sesame Oil and place in the bottoms of the jar. 2. Layer the remaining ingredients in the jar in order they are listed. 3. Seal the jar. 4. Once ready to eat pour

Sesame Oil & Lemon Dressing

Apr 28, 2017

Sesame Oil & Lemon Dressing

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

Black Dengaku Sauce (Sweet Miso Sauce) with Eggplant

Mar 24, 2017

Black Dengaku Sauce (Sweet Miso Sauce) with Eggplant

Ingredients: (Dengaku Sauce) 1 tablespoon of Carwari Miso White 1/2 tablespoon of Carwari Black Tahini 1 tablespoon of Carwari Agave Nectar 1 tablespoon of Water 1/2 tablespoon of Carwari Toasted Sesame Oil 1 middle-sized Eggplant (cut into 3 cm thick slices) Method: 1. Place the sliced eggplants into water to soak, and dry them with kitchen towels. 2. Put the eggplant pieces onto a plate and cover the plate with plastic wrap and cook for around 2 minutes using a microwave un