Here, we combined maki-sushi rolling techniques with our favourite spicy Thai wrap recipe. The result was exactly what I’ve imagined and dreamed of making – a flavourful and striking dish. This particular rolling technique is called Rokusha or colour wheel, a very appropriate title.
A great alternative to traditional pumpkin pie filling, no pumpkin necessary. While carrot juice lends vibrant orange color and an earthy sweetness, young coconut meat, coconut butter, brazil nut milk, and irish moss give this filling a very creamy texture. This recipe uses all the traditional pumpkin pie spices to flavor. Eat alone or in […]
I loved the challenge of making these raw cookies, playing with the shapes and colours. As for the flavours, I wanted to evoke true autumn tastes like pumpkin spice, carrot cake, nutmeg and clove, as well as include some new additions like matcha, mango, and black sesame. I was thrilled when everyone who tried the […]
This dish combines our love for Indian spices, mushrooms, and a quiche. This was my first attempt at working with Irish moss, partly in an effort to avoid using cashews as a filler. Besides being incredibly nutritious, Irish moss works miraculously as a natural thickener. I’m always looking for a lighter alternative to nuts, and […]