Okonomiyaki

Rinse and dry all produce. Set a large pot of salted water onto boil. Add the flaxseed meal, tapioca starch, ¼ cup warm tap water, and 1 tsp vegetable oil to a large bowl. Whisk to combine.

Peel the Japanese sweet potato and grate using a box grater. Thinly slice 1¼ cups of the savoy cabbage. The head of cabbage will be with the Chopped Salad recipe bag. Set aside ¼ cup of sliced cabbage for the noodle salad.

Add the all-purpose flour and brown rice flour to the large bowl with the batter. Add ¾ cups water, a pinch of salt, and whisk well. Add 1 cup sliced cabbage and grated sweet potato to the bowl and mix well.

Add the vermicelli noodles to the pot of boiling water and cook until tender, about 2 minutes. Drain and rinse under cold water. Thinly slice the scallions. Peel and finely mince the ginger. In a large bowl, toss together the cooked noodles, scallions, ginger, rice vinegar, and remaining ¼ sliced cabbage.

Place a large nonstick skillet over medium-high and add 1 tbsp oil. Once hot, ladle in half the vegetable batter and spread evenly over the skillet. Lower heat to medium and cook until the bottom of the pancake is browned, about 4 to 6 minutes. Flip okonomiyaki with a spatula and cook on the second side until crisp, about 2 to 3 minutes. Repeat process with 1 tbsp oil and second half of batter.

Mix the Vegenaise, sweet soy, and sambal in a small bowl. Place the okonomiyaki on large plates and drizzle with sweet shoyu sauce. Top with the vermicelli noodle salad and sprinkle with nori spice. Dig in!