How to make

• Make the caramel sauce

  Place the sugar and water in a small pot and heat gently over low heat.
  When the mixture turns a deep brown, remove from heat and carefully add the boiling water little by little, stirring well (beware of splattering.)
  Pour into the bottom of the pudding molds and let cool until set.

• Prepare the pumpkin

  Cut the pumpkin into bite-sized pieces and steam until tender, or heat in the microwave (for about 4 minutes at 600W.)
  Once soft, remove the skin and mash until smooth.

• Make the pudding mixture

  In a small pot, combine the LIKE MILK, sugar, and agar. Mix well to avoid lumps, then heat over medium heat to just before boiling, stirring constantly (to ensure the agar fully dissolves).
  Remove from heat, add the mashed pumpkin and vanilla essence and blend thoroughly with a whisk or food processor until smooth.

• Let it cool down

  Pour the pudding mixture into the molds containing the caramel.
  Let it cool to room temperature, then transfer the mixture to a refrigerator and after letting it cool down for at least 2-3 hours, remove the mixture from molds and serve in a separate bowl or dish.

• Prepare the vegetables and topping

  Wash the taro and, with the skin on, steam until tender. You can also cover with plastic wrap and microwave for 3-4 minutes at 600W.
  Cut into bite-sized pieces. Trim and discard the root end from the shimeji mushrooms, and slice the onion thinly.
  For the topping, mix together the rice-flour breadcrumbs, rice oil, grated garlic and a pinch of salt.

• Make the white sauce

  Heat rice oil in a pot, then add the onion, shimeji mushrooms, and salt.
  Sauté gently over low to medium heat until softened, being careful not to burn.
  Once it is cooked through, turn off the heat and add the cut taro.

• Add the rice flour while sifting it through a tea strainer, and cook gently over low heat for 30 seconds to 1 minute while stirring constantly with a spatula to let the rice flour cook through.
  Dissolve the white miso into the LIKE MILK, then add it to the pan. Stir continuously from the bottom of the pan with the spatula to prevent burning, and cook until the mixture thickens.
  Taste and adjust with additional salt if needed, then finish by adding a pinch of black pepper.

• Bake in the oven toaster

  Transfer the mixture from Step 3 into a heatproof dish, sprinkle the topping from Step 1 evenly over the surface, and bake in an oven toaster on low to medium heat for 8-10 minutes, until the breadcrumbs and the edges of the sauce are golden brown.

How to make

• Combine the ingredients

  Open the can of coconut milk without shaking it.
  If the liquid and solid parts have separated, use only the thick solid portion and avoid the watery part as much as possible.
  In a large bowl, combine the coconut milk, cocoa powder, beet sugar, salt and mix thoroughly with a whisk.

  *Using an electric mixer or food processor is recommended.
  Whip the mixture until it is smooth and free of lumps, then add the LIKE MILK and mix well to prevent the coconut milk fats from separating from the LIKE MILK.

• Heat the mixture

  Transfer the mixture from Step 1 into a pot and heat over low heat.
  Stir constantly with a whisk while heating, and once it bubbles gently and puffs up throughout, remove from heat.
  Pour the mixture back into the bowl or mixer used in Step 1, and stir well to allow it to cool slightly.

  *Beating the mixture well at this stage incorporates air, giving the ice cream a smoother texture.

• Let it freeze in the freezer

  Pour the mixture into an enamel or other freezer-safe container and freeze for at least 4 hours, or until firm.
  Scoop into bowls and serve.

How to make

Place all ingredients in a blender,
blend until smooth, and pour into a glass.

How to make

• Make the soup base

  Trim off the green florets from the broccoli and set them aside.
  Slice the stem and thick stalk thinly, including the outer skin.
  Slice the onion thinly as well. Add water and salt to a pot and bring to a boil, then add the broccoli stems, stalks, and onion.
  Simmer gently over low heat for about 10–12 minutes, until the vegetables are tender enough to be mashed with a spatula.
  Once all the vegetables are soft, add the broccoli florets and simmer for about 1 minute over low heat, then remove from heat.

• Blend

  Immediately after removing from heat, transfer all the ingredients to a food processor and blend until completely smooth.
  Be careful to blend in small portions and not to overfill the blender, as the hot mixture may expand and overflow, potentially causing burns.

  *At this stage, the soup paste can be portioned and frozen for storage.

• Finish the soup

  Place the desired amount of soup paste from Step 2 into a pot, add the LIKE MILK, and heat gently over low heat.
  Season with salt, and if needed, adjust the flavor with a small amount of beet sugar. Pour into bowls, drizzle with olive oil, and serve.