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

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 100g Enoki - Woody stem removed. Shredded into small bunch. 1 Tablespoon Carwari White Dashi or Carwari Tamari 1 Tablespoon Carwari Mirin 1/2 teaspoon Carwari Yuzu Kosho Green Potato/corn flour for coating Carwari Extra Virgin Sesame Oil for deep frying Method 1. Make the marinade sauce. Mix white dashi, miring and yuzu Kosho green. 2. Pour extra virgin sesame oil in a sauce pan and heat. 3. Soak enoki in the sauce and coat with potato/corn flour and shake off any

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

Sauce for a dozen oysters Just combine the ingredients below. 1 tablespoon Carwari Organic White Dashi 1 tablespoon Carwari Organic Rice Vinegar 1 teaspoon Carwari Yuzu Kosho Red #Japanesecuisine #appetizer #Seafood #Sauce

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

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

For 10 - 15 balls Ingredients 250g Tempeh Corn Flour for dusting over the temple balls Carwari Extra Virgin Sesame Oil & Olive Oil (1:1) for deep frying (Marinade Sauce for Tempeh Balls) 1 Teaspoon Carwari Miso Paste Red 2 Teaspoons Carwari Tamari Soy Sauce 1 Teaspoon Carwari Agave Nectar 1 clove Garlic or 4-5g Grated Garlic 4-5g Grated Ginger Method 1. Make the marinade sauce. Mix all of the marinade ingredients until well combined. 2. Tear the tempeh into small pieces and m

2 servings Ingredients (Seared Tuna) 200g -250g Sashimi Grade Tuna 3 Teapoons Carwari Tamari Soy Sauce ½ Teaspoon Carwari Agave Nectar 1 Teaspoon Carwari Spicy Seasoning 1-2 Tablespoons Carwari Sesame Seeds for crust 1 Tablespoon Carwari Extra Virgin Sesame Oil for pan frying (Mango Salsa) 1 Mango – chopped into dices 1.5 Tablespoons Fresh Lime Juice 2 Teaspoons Carwari Spicy Seasoning 2 Tablespoons torn Coriander leaves (Garnish) Coriander Leaves Mint Leaves Lime Method 1.Mi

Ingredients 450g cans of Chickpeas, drained 2 Tablespoons Carwari Black Tahini 2 Tablespoons Carwari Black Extra Virgin Sesame Oil 4 Tablespoons Fresh Lemon Juice 2 Cloves Garlic 2 Teaspoon Sea Salt 1 Teaspoon Ground Cumin (Optional) Method Put all ingredients into a blender and mix until the mixture is smooth. Adjust the taste with lemon juice, salt and ground cumin. *Please see the Beetroot Hummus for the the Red Hummus. #Vegan #Vegetarian #Dip #appetizer #BlackTahini #Blac

Ingredients (Carrot Hummus) 450g Can of Chickpeas, drained 2-3 Roasted Carrots (Roast with Olive oil, Salt and Ground Cumin) - Cooled 3 Tablespoons Carwari White Tahini 2 Tablespoons Carwari Extra Virgin Sesame Oil 2-4 Tablespoons Fresh Lemon Juice 2 cloves Garlic 1 Teaspoon Ground Cumin 1-2 Teaspoon Sea Salt (Sesame Crackers) Around 30 of 5cm Triangle crackers 40g Carwari White Sesame Flour 30g Rice Flour 10g Corn Flour 2g Salt 10g Carwari White Sesame Seeds - roasted and ro

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

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

Makes around 25 –30 Gyoza Ingredients (Gyoza Wrappers) 220g Flour 1 tablespoon Corn starch A pinch of Salt 160ml Hot water (Filling) 200g Tinned Lentils (after Drained) 2 teaspoons Carwari Red Miso 1 teaspoon Carwari Extra Virgin Sesame Oil for cooking lentils 200g Cabbage – chopped finely 1/2 teaspoon Salt 4 to 5 Dried Shiitake Mushrooms – Soak in water and drained, then chopped finely 20g Green Onions – chopped finely 8g Garlic – minced 10g Ginger – minced 10g Coriander –

Serves: 3 to 4 mushrooms (6-7cm diameter) Ingredients 3 or 4 Mushroom (Portobello, 6-7 cm diameter) 1 Tablespoon Carwari Miso Red 2 Teaspoons Carwari White Hulled Tahini 2 Teaspoons Carwari Agave Nectar Dark 20g Spring Onions - chopped finely 20g Carwari Tamari Almond Carwari Extra Virgin Sesame Oil Fresh Oregano Leaves Nasturtium Leaves Method 1. Preheat oven to 200 degrees. 2. Wipe the mushrooms with kitchen paper and remove the stems. 3. Dice the mushroom stems. 4. Put Red