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!
Lightly sweetened vegan pumpkin coffee cake made gluten-free and oil-free, but still so cozy and delicious!
These soft and tender pumpkin muffins are perfect for a cozy, wholesome fall breakfast. Vegan, whole grain, oil-free, and so delicious!
Make your own egg-free Japanese-style mayo at home with this easy vegan recipe! A rich, creamy, oil-free pantry staple.
This easy vegan pumpkin granola is the perfect wholesome fall breakfast. It’s cozy, nutty, lightly sweetened, and so tasty!
Learn how to make chewy, thick, and fudgy chickpea blondies with just 8 pantry ingredients. Vegan, gluten-free, easy to make, and so tasty!
Learn how to make simple overnight oats with just 4 ingredients! It’s quick and easy to prep, naturally sweetened, versatile, and delicious!
These vegan zucchini oatmeal muffins are tender, moist, and so delicious! Made with whole wheat flour and oats for a hearty, wholesome breakfast.
These breakfast cookies are made with wholesome, plant-based ingredients and no added sugar. They’re healthy, easy, and delicious!
Zenzai (or oshiruko) is a traditional Japanese sweet red bean soup. Take the comfort level up a notch with black sesame and homemade tofu dango!