Vegetarian, Vegan and Animal Rights

I hadn't heard of Shojin Ryori but reading up on it now, it seems to have been the inspiration for macrobiotic cooking.

It was healthy, simple, not too complicated once I bought a few seasonings like mirin and umeboshi plums. It was easy to learn, tasty, healthy, and for a few years I even had a side hustle cooking and delivering macrobiotic meals to a couple of people.

Good luck! I don't know how strict you want to be, but the only thing I didn't like about macrobiotic cooking was the lack of garlic and onions. From my five minutes of googling, it also sounds as if macrobiotic cooking might be the clumsy cousin of the more elegant Shojin Ryori cuisine,