Okonomiyaki

Rinse and dry all produce. Set a large pot of salted water onto boil. Add the flaxseed meal, tapioca starch, ½ cup warm tap water, and 2 tsp vegetable oil to a large bowl. Whisk to combine.

Peel the Japanese sweet potato and grate using a box grater. Thinly slice 2½ cups of savoy cabbage.The head of cabbage will be with the Chopped Salad recipe bag. Set aside the ½ 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 1½ cups water, a pinch of salt, and whisk well. Add the 2 cups sliced cabbage and grated sweet potato to the bowl. Mix well.

Add the vermicelli noodles to the 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 reserved ½ sliced cabbage.

Place a large nonstick skillet over medium-high and add 1 tbsp oil. Once hot, ladle in a quarter of 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 three more times with 1 tbsp oil for each.

Mix the Vegenaise, sweet soy, and sambal in a medium 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!