Chinese panfried bing bread stuffed with caramelized onions, garlic, scallions and ground sesame seeds, Vegan.

Chinese burger bun with aromatic adzuki bean filling, peanut-sesame sauce, cilantro-avocado smash, and chili oil. Vegan.

Spicy, garlicky, and deeply flavorful vegan ramen soup with kimchi, panfried tofu, and Asian mushrooms.

Learn how to make fermented Korean cabbage conserve at home. Easy, small batch recipe. Vegan, gf.

Maple-sweetened tart tatin on wholesome cinnamon pie crust. Lower in fat and sugar than the traditional version but at least as delicious!

Apple-rosemary granola with walnuts, golden raisins, and apple peel twigs. No added fat and sweetened with maple syrup. Vegan, gf

Japanese silken tofu with soy pickled mushrooms and sesame kale. Serve with soba for light, healthy, and well-balanced meal. Vegan gf

Wild mushrooms pickled in sweet-savory marinade inspired by Momofuku. Great addition to Asian style noodles, salads, and sandwiches! Vegan

Cozy and comforting Japanese curry with tofu and hokkaido squash. Learn how to make Japanese curry roux from scratch! Vegan.

Vegan version of classic salmon and cream cheese bagels. Smoky and savory carrot lox is probably the best bread topping since avocado!

These Asian inspired butternut squashes are roasted sweet miso glaze and stuffed with mixture of black rice, adzuki beans, and walnuts.

Cashew spread with yellow split peas is tasty, vegan, protein rich alternative to butter. Miso gives it savory, almost cheese-like taste.