Learn how to make anko (Japanese sweet red bean paste) from scratch using a pressure cooker or stovetop. Made with just 4 ingredients: adzuki beans, sugar, water, and salt!
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Vegan Pumpkin Coffee Cake (Gluten-Free, Oil-Free)
Lightly sweetened vegan pumpkin coffee cake made gluten-free and oil-free, but still so cozy and delicious!
Vegan Pumpkin Nut Muffins (Whole Grain, Oil-Free)
These soft and tender pumpkin muffins are perfect for a cozy, wholesome fall breakfast. Vegan, whole grain, oil-free, and so delicious!
Homemade Walnut Butter
Learn how to make walnut butter at home. Its buttery, nutty flavor is perfect for baking. Use in cookies, breads, muffins, and streusels!
Vegan Japanese Mayo (Kewpie Mayo)
Make your own egg-free Japanese-style mayo at home with this easy vegan recipe! A rich, creamy, oil-free pantry staple.
Sweet and Sour Tofu (Plant-Based Whole30)
Plant-Based Whole30 compatible sweet and sour tofu! Crispy tofu gets coated in a tomato-y, naturally sweetened, soy-free sauce.
Pumpkin Granola (Vegan, Gluten-Free, Oil-Free)
This easy vegan pumpkin granola is the perfect wholesome fall breakfast. It’s cozy, nutty, lightly sweetened, and so tasty!
Easy Vegan Okonomiyaki
Okonomiyaki is a delicious Japanese savory cabbage pancake. This vegan version uses no egg or meat and can be made without nagaimo.
Chickpea Blondies (Vegan, Gluten-Free)
Learn how to make chewy, thick, and fudgy chickpea blondies with just 8 pantry ingredients. Vegan, gluten-free, easy to make, and so tasty!
Vegan Mushroom Oyster Sauce
Learn how to make your own vegan oyster sauce with just a handful of ingredients. It’s sweet, salty, and savory – perfect for stir fries!