1/4 cup of dried hijiki
1/4 cup of dried sliced daikon
1/2 konnyaku
2 tablespoons of soy sauce
1/2 carrot

Steps

Slice the carrots to about 5cm long. Add all of the sliced vegetables and hijiki into a pot and add water until all ingredients are covered. Close the lid and start to boil the ingredients with high heat until everything start boiling, than bring down to low heat. If the water starts to flow, open the lid just a little to stop the flow. Just before all of the water is gone, add the soy sauce and simmer for a few more minutes. The point is to reduce the water and bring out the vegetables flavor into the hijiki.

1/2 of super firm tofu
1 1/2 teaspoons of soy sauce
1 1/2 teaspoons of turmeric
1 1/2 teaspoons of organic olive oil
Miso
Salt
Pepper

Steps

Break the tofu into bite size pieces with your hand. Add the olive oil and the tofu and heat until the tofu has been fully heated. Add the salt, pepper, turmeric and soy sauce and mix. The last step is to add a little miso to finish the flavor. Adding fresh seasonal vegetables is also recommended to give variety to the dish (Sliced green onions and mushrooms have been added in the picture below).

1 1/2 teapsoons of lime juice
1 1/2 teaspoons of soy sauce
1 1/2 teaspoons of miso
1 teaspoon of garlic
1 tablespoon of organic polive oil
1 serving of udon
Cabbage, carrot, arugula and onions

Steps

Boil the one serving of udon and drain water and set aside. Heat the garlic with olive oil until you notice the aroma of the garlic than add the onion, carrot, cabbage and arugula in this order and heat. Once the vegetables have been heated add the udon that was set aside and once all ingredients have been heated, add salt, pepper, soy sauce, lime juice and miso and mix. Add a little dried seaweed if you like.

Ingredients

1 cup of polenta
1.5 cups of water
1/4 of thinly sliced almond cheese
Teaspoon of olive oil
Salt
Pepper

Your favorite kinoko (Mushrooms)
(I used 50 grams of Shimeji, white mushrooms, oyster mushrooms and king mushrooms.)

50cc of tomato sauce
50cc of Kombu broth
Handful of spring mix

Steps

For one cup of polenta, add 1.5 times of water and add both into a pot and heat. When you start to see foam at the edge of the pot, add the sliced cheese, salt and pepper (You may also add your favorite herbs if you like) . Mix the ingredients with a wooden spatula and start melting the cheese. Once the cheese melts and you can see the bottom of the pot turn off the heat and move the polenta onto a tray and let it cool down. The polenta will start to harden while it cools down so you can cut it to your liking.

Put the mushrooms, garlic and the konbu broth into a fry pan and cover with a lid and steam. Once the mushrooms become soft, add the tomato sauce and add a little salt and pepper.

Drop a little olive oil in a fry pan and grill the polenta. Put the grilled polenta on a plate, add the mushrooms on top of the polenta steak, pour the tomato sauce and put a handful of spring mix on top.