Cabbage shredded 
1.5 carrots julienne 
Red onion 
Currants 
Dill 
Green apple 
​
Dressing

• 4 tablespoons tahini 
• 4 tablespoons water
• 1 tablespoon dijon mustard
• 2 teaspoons pure cane sugar or pure maple syrup
• 2 teaspoons apple cider vinegar or juice of 1/2 lemon
• pinch of fresh cracked pepper

Ingredients

• 1 Chinese cabbage (napa cabbage, wombok, baechu)
  
• 2 spring onions sliced
  
• 1 tablespoon minced garlic
  
• 1/2 tablespoon minced ginger
  
• 1 bunch of garlic chives (buchu)
  
• 1 white raddish (daikon, mu)
  
• 1 handful Coarse sea salt
  
• 1/2 tablespoon Fine salt
  
• 1 tablespoon (make it as red as you ) Korean chilli flakes (gochugaru)
  

Steps:
1. Slice up the cabbage in a big bowl
2. Add a handful of coarse sea salt and a dash of water, let it sit for 1-2 hours, until cabbage softens and lots of water has drained from the cabbage.
3. Meanwhile prepare other ingredients, chop the raddish into pieces the same size as cabbage, garlic chives into 3 cm lengths
4. Rinse cabbage under water and drain
5. Add raddish, garlic, chives, ginger, chilli flakes, salt, spring onion
6. Mix
7. Store in big container overnight outside
8. Next day transfer into fridge. Best to keep big batches (not small containers, mum said so)

1 kilo red skin potato (skin washed)
1/2 large red onion diced or a few spring onions sliced
1/4 cup fresh dill chopped
1/4 - 1/2 cup sour grapes
1/4 cup celery diced
2 Tablespoons fresh parsley
1/2 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon salt

Steps:
1. Place potatoes in pot fill with cold water
2. Turn heat to high and bring to boil
3. Meanwhile mix other ingredients
4. When water is boiling reduce to medium and cook for 15 - 20 minutes (until soft but not too soft)
5. Once potatoes are cooked, remove from heat, empty water and run under cold 
6. Dice potatoes and add to other ingredients

From this website.

Ingredients 

• Tub of firm tofu
• 2 Tablespoons potato starch (Katakuriko)
• Cooking Oil (Vegetable oil)

Sauce / Broth

• 1/2 cup dashi (1 shitake mushroom 1/2 cup hot water)
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Mirin
• 1 Tablespoons sugar

Toppings

• Daikon
• Spring onions
• White sesame seeds

Instructions

1. Make the sauce by putting all the ingredients into a sauce pan.
2. Over a medium heat, bring the all broth ingredients to boil, then turn the heat off and set aside.
3. Cut the tofu 3cm x 4 cm x 2cm 
4. Drain the water out of the tofu by wrapping it in a paper towel and leaving it for about 10 minutes without any weight over the tofu.
5. Place the katakuriko onto a flat tray and dip each tofu into the katakuriko and dust off excess with a brush.
6. Heat oil in a deep frying pan to 170°C and deep-fry 4 pieces of the tofu at a time for a few minutes.
7. Take deep fried tofu pieces out of the oil and leave it on a paper towel to drain the excess oil.
8. Place the fried tofu into a serving bowl and top with the toppings then pour the sauce over the top.

RICE

• 2 cups basmati rice
• 1/4 cups unsalted butter
• 3 1/2 cups boiling water 
• 40 g mint sprigs
• Salt and Pepper

SALSA

• 1/3 cup pitted olives
• seeds from 1 pomegranate
• 1/2 cups walnuts
• 3 tablespoons olive oil
• 1 tablespoon pomegranate molasses
• 1 small garlic clove
• 1/2 cup mint leaves
• 1/4 teaspoon salt

1. Preheat oven highest temperature 
2. Place rice in high sided ovenproof dish
3. Season with S&P, add butter, add water, top with mint sprigs, cover tightly with foil
4. Bake for 25 mins or until water has evaporated
5. Make salsa
6. Just before serving add salsa to rice
​

Ingredients

• Packet of sticky rice
• 3 cups water (or shitake broth)
• 3 tablespoons Korean red chilli pepper paste gochujang, 고추장 
  
• 1 - 3 teaspoons Korean red chilli pepper flakes gochugaru, 고추가루
• 1 Tablespoon soy sauce
• 1 Tablespoon agave syrup 
• 1 Tablespoon minced garlic
• 1 packet ramen
  
• 1 carrot sliced diagonally
• 2 spring onions chopped in 3 cm pieces

1. Prepare sauce (including ramen soup)
2. Add sticky rice and cook, wait for the sauce to reduce a bit
3. Add carrots can cook
4. Add ramen and cook
5. Add Spring onions just before you are ready to serve

CAKE

• 4 batches flax eggs (4 Tbsp (18 g) flaxseed meal + 10 Tbsp water as original recipe is written // adjust if altering batch size)
• 1 cup unsweetened plain almond milk
• 1 1/2 tsp apple cider vinegar
• 3 tsp baking soda
• 2/3 scant cup maple syrup or agave nectar (sub honey if not vegan)
• 2/3 cup cane or granulated sugar
• 1/2 cup melted coconut oil or vegan butter (such as Earth Balance)
• 1 tsp pure vanilla extract
• 2 cups unsweetened applesauce (or other hearty fruit puree, such as beets)
• 1/2 tsp sea salt
• 1 cup unsweetened cocoa powder (if clumpy, sift)
• 1 cup almond meal (finely ground from raw almonds)
• 1/2 cup gluten-free oat flour (finely ground from raw oats)
• 1 1/2 cups gluten-free flour blend*

FROSTING / TOPPINGS

• 1/2 cup unsweetened plain almond milk
• 1 1/4 cups dairy-free dark or semi-sweet chocolate (chopped)
• 1/4 cup melted coconut oil or softened vegan butter (cut into slices // such as Earth Balance)
• 1 1/4 - 2 cups powdered sugar (ensure vegan-friendliness)
• 1 1/2 cups roasted unsalted hazelnuts

Instructions

1. Preheat oven to 350 degrees F (176 C) and butter two 8" round cake pans (or line 24 muffin tins with paper liners // as original recipe is written // adjust number/size of pans if altering batch size). Dust with gluten free flour and shake out excess.
   
2. Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step.
3. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
4. Add baking soda to the almond milk vinegar mixture and stir.
5. Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix.
6. Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. It should resemble a semi-thick batter that’s pourable.
7. Divide batter evenly between cake pans (if using muffin tins, it should be enough for roughly 24 filling generously 3/4 full // amount as original recipe is written).
   
8. Bake cake for 35-45 minutes or more (cupcakes for about 29-35 minutes) or until a toothpick inserted into the centre comes out clean and the top appears dry. Time will vary if you sub ingredients, as well as depending on the size of your pan.
9. Let rest in the tin for 15-20 minutes, then carefully run a butter knife along the edges and invert onto cooling racks. Let cool completely.

FOR FROSTING

1. Heat almond milk  in microwave for 1 minute. (Alternatively, heat in a saucepan until just simmering and then transfer back to mixing bowl.)
2. Immediately add chocolate to warm milk but don’t touch for 3 minutes so it can melt.
3. Stir with a wooden spoon to incorporate, then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes.
4. Use your mixer (or a whisk) to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
5. Remove from fridge and beat again. If it’s still too thin, add another 1/4 - 1/2 cup powdered sugar (amount as original recipe is written // adjust if altering batch size) and beat until light and fluffy. I found that adding 1 3/4 cups total powdered sugar (amount as original recipe is written // adjust if altering batch size) was perfect. Set aside.
   
6. Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer and top generously with hazelnuts. Press down with hands to settle them into the frosting (see photo).
7. Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting - not too thick, not too thin.
8. Add hazelnuts around the perimeter of the top of the cake. Slice and serve.
9. Will keep well-covered at room temperature for several days, though best when fresh. Refrigeration not necessary.

Recipe from Minimalist baker

1 cup date paste
1/4 cup maple syrup
1/4 cup salted peanut butter
1 cup roasted almond
1 1/2 cup toasted rolled oats (10-15 mins)

1. Toast oats
2. Place oats, almonds in bowl
3. In a pot heat peanut butter, maple syrup and date paste
4. Mix oats and peanut butter
5. Transfer to pan
6. Press down firmly
7. Let firm in freezer
8. Keep in air tight container

Recipe from minimalist baker