Archives for October 2012

Chewy Ginger Cookies in Wonderland


Happy Halloween friends! I’m so excited to share this recipe from Zel Allen’s fantastic cookbook, Vegan for the Holidays. If you love ginger cookies like I do, I dare you to eat just one. You may never need to try another recipe again after tasting these perfectly spiced morsels.

Be sure to visit Zel’s blog for more delectable holiday recipes. Chewy Ginger Cookie recipe used with permission.

Vegan Okonomiyaki Recipe

Okonomiyaki is a savory Japanese style pancake and literally translates to Okonomi “to your liking” + yaki “grill”. This one skillet meal since is a great way to eat a lot of cabbage (or your favorite greens) topped with crunchy, savory, salty goodies.

This is one of my favorite ways to eat cabbage and I use green onions straight from the garden.

The super fun ingredient I added was vegan prawns. I first discovered Sophie’s Kitchen vegan seafood during ExpoWest way back in March. It took awhile for me to get my hands on the products here in Hawaii, but let me tell you, it was worth the wait. The prawns look amazingly real and lend a chewy, bounce to the pancake. Added bonus: they are gluten and soy-free. The vegan calamari is also mind-blowing amazing. I served it fried up and slathered in home made tartar sauce.

I thought it might be fun if you could win some of the ingredients I used in this recipe, so I’m having a giveaway for (2) free products from Sophie’s Kitchen, (2) packets of The Vegg and (6) That’s It Fruit Bars! That prize pack should keep your taste buds happy.

To Enter the Giveaway:

  1. “Like” Sophie’s Kitchen Vegan Seafood on Facebook or Twitter
  2. Leave a comment on my Oknomiyaki YouTube video   telling me which Sophie’s Kitchen Vegan Seafood product you’d most like to try
  3. *Totally optional Extra Credit: Like The Vegg and That’s It on Facebook or Twitter and leave me a comment on this blog post letting me know that you did
  4. Giveaway ends on Oct. 31, 2012. I will select a winner and they will be contacted via YouTube messages (please check your inbox!)Contest open to US and Canada residents.

Good Luck!

Recipe adapted from the popular YouTube show “Cooking with Dog” (the dog is the host, not an ingredient) Okonomiyaki remastered

Vegan Okonomiyaki Recipe
 
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Okonomiyaki means "to grill as you like it", so fill this savory Japanese pancake with your favorite ingredients.
Author:
Serves: 2 pancakes
Ingredients
  • For the pancake
  • 1 cup cake flour (or mix ¾cup +2 tablespoons all purpose flour with 2 tablespoons cornstarch)
  • ½ teaspoon baking powder
  • 1 tablespoon dulse (optional)
  • ¾ cup water or kombu dashi
  • 4 tablespoons prepared Vegg
  • 2 vegan prawns,chopped
  • ½ cup vegan bacon bits
  • 1 cup thinly sliced cabbage
  • ½ cup green onions,chopped
  • For the Sriracha mayo
  • ½ cup vegan mayo
  • 1 tablespoon mirin
  • 1 tablespoon Sriracha
  • For the okonomiyaki sauce
  • Mix 2 tablespoons ketchup+ 2 tablespoons vegan worcestershire sauce (or coconut aminos for soy-free)
  • For garnish
  • Green onions
  • Sesame seeds
  • Furikake (seaweed rice seasoning)
  • Aonori (seaweed powder)
  • Beni shoga (pickled ginger)
Instructions
  1. Combine cake flour,dulse and baking powder in a large bowl.
  2. Mix in water (or dashi) and the Vegg until smooth.
  3. Add cabbage, green onions, prawns and bacony bits.
  4. Heat a non stick skillet over high heat.
  5. Pour half of the mixture into the pan and form into a pancake.
  6. Cover and cook for 2 minutes. Flip the pancake, cover and cook for another 2 minutes.
  7. Flip one last time,cover and cook for 3 minutes.
  8. Brush with okonomiyaki sauce and garnish with Sriracha mayo, seaweed, sesame seeds,beni shoga (pickled ginger) and green onions.

{Will Travel For Vegan Food} Interview at The Peace Cafe

Kristin Lajeunesse of Will Travel for Vegan Food met up with me at The Peace Cafe in Honolulu on her last night in town. She has been on a one year (and counting!) travel adventure, enjoying all of the 100% vegan eateries in the U.S.

We had an impromptu interview and I apologize in advance for the low quality audio and background noise. I didn’t have an external mic with me and the cafe has an open kitchen, so yeah.

Kristin is an amazing inspiration. If you’ve dreamed about following your passion and living a life you love, check out her blog to see how she turned her intent into this journey.

Photos in the video are from Kristin’s Instagram and wtfveganfood.com

Coconut Curry Fried Rice Recipe


This recipe is a local kine grindz trifecta. Fried rice is already a perfect island meal, easy to whip up at breakfast, lunch or dinner. Toss in a delicate layer of coconut with the umami of a good curry seasoning and your mouth will be saying “so Ono!”

Using coconut aminos instead of soy sauce makes this simple dish gluten and soy free.

Coconut Curry Fried Rice
 
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A coconutty taste of the islands popping with the flavors of fresh herbs.
Author:
Serves: 4-6 servings
Ingredients
  • 4 cups cooked and cooled jasmine rice
  • (cooked in coconut water [1.5C rice to 1.75C cocowater])
  • 4 T green onions
  • 2 cloves garlic,minced
  • 1 T ginger,minced1 carrot, diced
  • 1 rib celery,chopped
  • 1 small onions diced
  • 2 bok choy leaves + stems
  • 1 cup coconut roasted cashews
  • 1 cup chopped cilantro (or parsley,thai basil,chives)
  • 3T coconut aminos
  • 2T curry seasoning or curry powder
  • 2 T coconut oil
  • salt & pepper to taste
  • Sriracha sauce
Instructions
  1. Heat coconut oil in large pan over high heat.
  2. Add garlic, ginger and green onions, sauté for 1 minute.
  3. Add carrots, stir for 1 minute and reduce heat to med high.
  4. Add onions and celery, stir for 1 minute, then create a hole in the middle of the veggies, exposing the bottom of the pan.
  5. Add curry seasoning to the pan and stir.
  6. Add greens and mix in cold rice, cooking for 2 minutes.
  7. Season with coconut aminos and salt & pepper to taste.
  8. Add cilantro and cashews, toss and cook for an additional minute on high heat.
  9. Serve immediately, garnish with green onions and Sriracha sauce.

 

My Week in Photos- Island Girl

I’ve started morning hikes again-feeling good! View from the Ka’Iwi trail

Makapu’u Lighthouse

Post hike lunch

Weird fact about me #1: When I make a sandwich, I have to take a bite as soon as I press the bread together. Can’t even get it to the table before I chomp down on it.

Delicious experiment: Okinawan Sweet Potato Gnocchi + Macadamia Shallot Cream Sauce…recipe coming soon

Sometimes simple is best, and almost anything drizzled with 18y.o. balsamic is better.

Got my Caviart vegan caviar from Vegan Cuts this week. Super excited to play with this…the black tastes just like the real thing!

Getting in the mood for Halloween

The first of my Carmello tomatoes from the garden

Bite sized lunch:: Better than Tuna Salad Trio + Citrus dry roasted chickpeas

Tons of dragon fruit, star fruit and lilikoi at the farmer’s market

Spotted during my weekend holo holo

Follow me on Instagram 

Potted Spinach & Artichoke Hummus

My hummus recipes are different each time I make them. I’m hardly concerned with exact measurements for this all-purpose dip/spread/delight. The base of garbanzo beans is the only constant.

Whatever I happen to have on hand is what goes into the mix. Today, I had a small handful of raw spinach and a few marinated artichoke hearts, so I threw them into the VitaMix with 1 cup cooked garbanzos (cooking liquid reserved), 2 cloves of garlic, 2 tablespoons tahini, juice of half a lemon and a pinch of sea salt. I shake in a little bit of Penzey’s Fox Point seasoning and some dill but you can use whatever herbs and spices are on hand. Blend until smooth, adding the reserved cooking liquid ( about 1/4 cup) to get the desired consistency. If I’m feeling decadent, I may add splash of some really good olive oil.

Serve with cut vegetable sticks in mini clay pots for a fun presentation or to make it more kid-friendly.

My Week in Photos- It’s been a colorful week

Why do I take photos of my food? Because it’s like capturing a moment of happiness. The flutter of anticipation before the first bite. Taking a photo forces me to take pause and appreciate the architecture of each plate and to be more mindful about my meal.

“Just when the caterpillar thought the world was over; it became a butterfly.”

Ume Soba Noodles+ Sesame

Rambutan

Fruit Sushi…cute food is more fun to eat. Working on a kid-friendly food series

This is brunch when I’m too lazy/busy/hot to cook

Childhood Lunch Redux::GF English Muffin Pizza

 

Okinawan Sweet Potato+Garnet Yam+Polenta Stack w/Sauteed Kale & Spicy Pecans

First YouTube milestone:I hit 1,000 subscribers! Thank you so much for your support♡