These madeleines can be enjoyed even by people with a dairy allergy. They are moist with a tender crumb.You can substitute soy milk with milk You can mix all the ingredients with a whisk, but mix up the batter from the bottom when you mix in the vegetable oil. Recipe by Nntan

I used the treats they sell in Starbucks as a source of inspiration for these muffins. These are made with whole wheat flour, so they will make you feel full! This has a simple yet gentle flavor thanks to the banana and soy milk. The paper might be a bit difficult to remove though since these are made without oil... If you want to make these even more macrobiotic, then you could use organic pancake mix, or cake flour with baking power, and by using 2 tablespoons maple syrup! The gentle flavor is good for breakfast!You can swap out the maple syrup for honey if you'd like. You can also make do without the banana chips. You could even use fresh banana for the decoration! Make sure not to knead when mixing the flour. Before baking, you'll want to add water to the whole wheat flour to make it rich, so let the batter sit for a while. Recipe by Ro-zuminto

Kabocha squash has plenty of carotene, meaning it's great for those following a macrobiotic diet.Soy milk burns easily, so be careful and adjust the heat as necessary. Recipe by Macrobi chef

I used the idea from "Milsuke"'s Milk Jam and "Hironozomiyuuma"'s Condensed Milk recipe. I wanted the jam to be macrobiotic, so I tried making it delicious while using non-flavored soy milk and beet root. It is also a jam that will be good for a gift. Secretly, I am proud of it.I recommend using earl grey tea which has a strong flavor.Simmering the hull of the vanilla beans will reduce the soy milk-like flavor. Do not omit this process.It is hard to tell when the jam is ready. If you can see the bottom of the pan for just one second when you scrape the bottom of the pan, it has the consistency of a condensed milk. If you can see the bottom of the pan for about 2 seconds, it has the right consistency for a jam. Adjust the consistency to your liking.Do not take your eyes off the pan once you start making it and continue stirring while cooking. Recipe by Meifan

I've made all kinds of bagels, but realized I've never tried making them with soy milk. I love store-bought soy milk bagels, but it really makes a different when you make them at home。If you have time, rise the dough a second time for 20 minutes after shaping. This makes your bagels even more fluffy. Even if you don't, they will turn out nice and fluffy when baked, so don't worry. Make sure to transfer immediately into the oven after boiling!! This is to prevent the bagels from wrinkling. Recipe by cocococoa

I wanted to make a gelatin-free pudding, so I used powdered kanten. It took a lot of effort to achieve a wobbly texture.If you add more kanten, it will hold its shape more firmly.If you strain the mixture after adding the soy milk, the final result will be smoother. Recipe by ipupu

This is the recipe I have used for a long time.I changed the quantity for making madeleines more easily.If you double the recipe and bake the half the next day, you'll have the same result.If you bake the madeleines in a hot water bath, they will be very moist. Recipe by ko-ko

This is a macrobiotic version of bechamel sauce that doesn't use dairy products.If it doesn't have enough salt, season together with pepper after it's ready. Recipe by Mille=miru

I made my favourite finger scones with soy milk.If you break these apart when they're just out of the oven the soothing fragrance of freshly-baked scones with waft out of them.These are ideal if you want a relaxing treat to enjoy during tea time.These are basic, plain scones. They're very easy to burn so please pay due care.They taste fantastic on their own, but are also delicious served with jam, maple syrup, or whipped cream. Recipe by piyoppy

When my friend was pregnant and suffering from morning sickness, she couldn't stomach anything besides bread. She wanted me to teach her a recipe for a whole wheat bread that would give her nutrients! So I thought and thought and got this recipe. Not only did I use whole wheat flour, I also used soy milk, which makes the dough so fluffy. Since pregnant women easily lack enough iron and become anemic, the soy milk helps to replenish the iron content. This is a simple and nutritious bread.Leave the kneading of the dough up to the bread maker.Since they're just formed into balls, they're easy to shape!If you like a sweeter bread, it's okay to increase the honey. For 8 buns. Recipe by Anegochan

I wanted to eat a quiche made with soy milk and wasn't heavy on the calories.Fill this quiche with whatever you like, be it asparagus, broccoli or wiener sausages. Recipe by Mikaten

When I get a little hungry while I am on a diet, I make this snack to fulfill the urge to eat something Just a small amount of this snack will fill your stomach and make you satisfied.I think it has enough sweetness from just the sweetened cocoa powder and the soy milk, so I do not add any sugar but if you do add it, it will really fill you up. Recipe by -shino-