Tatsoi

bunch tatsoi, umaina or other dark Asian green • fresh, shelled sugar snap peas • garlic clove, minced • rice wine vinegar • spicy chili bean paste (Siracha also works) • sugar • sesame oil • Sesame seeds, for garnish (optional)

ground bison (sub. lean beef) • kosher salt • ground coriander • ground cumin • white pepper (sub. black pepper) • tatsoi, kale or any Asian greens • onion, minced • garlic, minced • olive oil

toasted sesame oil • komatsuna - or tatsoi or other greens • water • garlic, peeled and crushed • ginger, peeled and grated • tsps soy sauce • tsps mirin • sake - if you have it • sesame seeds, toasted

olive oil • big carrots, roughly chopped • celeriac, roughly chopped • yellow onion, roughly chopped • garlic, peeled and sliced in half • chunk of fresh ginger, sliced • star anise • bay leaves • leek, roughly chopped • red chillis, sliced or generous pinch chilli flakes • lemongrass, roughly chopped • hot water •

olive oil • spring onions, chopped • leek, chopped • chunk of ginger, grated • garlic, peeled and crushed • / 75-100g shiitake mushrooms, roughly chopped • vegan stock - maybe more • broccoli, chopped (use the stalks too) • Juice of 1 lemon • tamari • tatsoi/ pak choi, torn into pieces • cooked brown rice or noodles •

olive oil/ coconut oil • spring onions, chopped • chunk of ginger(depending on how you feel about ginger), peeled and grated/ finely chopped • shitake mushroom, sliced or torn • firm tofu, pressed and drained and cut into cubes • sesame seeds • hot water • white miso paste • tatsoi or komatsuna or pak choi, torn into small pieces • Some shichimi if you have some or chill flakes - optional • Enough soba for two

olive oil or coconut oil • leek, finely chopped - add an extra spring onion if you don’t have a leek • spring onions, finely chopped - save 2 for later • chunk of ginger, peeled and grated • garlic cloves, peeled and crushed • shitake mushrooms, torn into small pieces • broccoli, chopped into small florets • star anise • sweetcorn - fresh/ frozen/ tinned (if tinned, no salt or sugar added) • vegan/ veggie stock (more of you want a soupier soup) • Some firm tofu - optional • sugar snap peas •

olive oil/ neutral oil • shallots, peeled and finely chopped • garlic, peeled and crushed • chunk fresh ginger, peeled and grated • Daikon - this was about half a big daikon; sliced thinly • small-medium cucumber, sliced thinly on the diagonal • tatsoi (or pak choi or another green) • red radishes, finely chopped • spring onions, finely chopped • sesame seeds, toasted • Firm tofu - pressed and cubed • mirin •

coconut oil • garlic, peeled and crushed • chunk fresh ginger, peeled and grated • spring onions, finely chopped • small red chilli, finely chopped • veggie/ vegan stock • white miso paste • couple of handfuls of greens eg chinese cabbage, pak choi, choi sum, tatsoi, mizuna • tofu, cut into bite-sized chunks • Noodles of choice eg udon, soba - prepared according to packet instructions

for the miso squash: • squash, chopped into 2cm chunks • piece of ginger, peeled and grated • garlic, peeled and crushed • chilli flakes • olive oil • white miso • maple syrup • rice vinegar • soy sauce • for the ginger garlic tofu and greens: • olive oil •

squash, chopped and seeded • + 1 tsp olive oil • veggie/ vegan stock • garlic clove, crushed • chunk of ginger, grated • white miso paste • greens eg tatsoi, choisum, pak choi • Enough noodles - i used udon today • eggs • some spring onions and soy sauce and sesame seeds to serve if you like