[Korean Inspired Seaweed Crackers with Cream Cheese and Mushroom] 💚💚💚
The final outcome of my experience yesterday🧪
✨Seaweed crackers made with sprouted buckwheat, flax seeds and nori
✨Cream cheese made with cashew, kimchi brine, miso and nutritional yeast
✨Served with kimchi from @pinxinvegan , sauté marinated mushroom, roasted nori, toasted sesame seeds and enoki mushroom.
I learned this recipe from @lauren_lovatt on @veecoco_academy. I was so inspired to take recipe for practice and it is yummy! I change the recipes here and there with the ingredients I have, but the tips and skills Laura shared in the class was very helpful in the process to make this dish. I love how it has different texture elements and flavour balance, making every bite so exciting and delicious! I am also very happy that my attempt to recreate this recipe is successful 💕✨The plating part was so fun as well!
Not 💯 raw but it’s vegan and allium free! So COOL! I also have almond milk and raw bread that I haven’t take phot of them. Please stay tuned!