vegan recipe

What I truly yearn for when it comes to seafood, though, is Japanese food. Considering that fish really makes up the foundation of this cuisine, the potential for even a canned alternative is nearly limitless. Sushi would have been the obvious (albeit undoubtedly delicious) route, so I instead opted to make a delightfully briny, somewhat salty furikake topping out of my remaining fishless fixings.

It’s quick and easy to make nutty organic chocolatey Nutella-like spread that is allergy and food intolerance proof with kids. ‘No seed oil’ guarantee.