Happy Aloha Friday friends! It’s been a busy week but I made some time to enjoy the beautiful weather and visit with family.
My cousin Tim and his girlfriend came to town for a visit. We enjoyed lunch at the new Monkeypod Kitchen in Ko’olina. The selection for vegans is limited but if you order the Vegan Portugese Bean Soup (labeled as such on the menu) and the Kale Macadamia Nut Salad, you won’t be disappointed. The soup is highly spiced and very flavorful, served with pita bread for dipping up the last bits of broth. To be honest, I wasn’t particularly excited about the kale salad when I ordered it, because I was hoping they had vegan pizza. But this fresh salad, loaded with sweet Maui onions, golden raisins and the mac nuts tossed in a sesame miso dressing really is something special. Ono mouth explosion!
Then it was back to the drawing board, literally, as I started story boarding for my next video recipe. I’ve been staring at a 10 pound bag of organic carrots and tried to come up with easy ways to use them.
Most of the time, I play a round with a few ideas before I film the video.
I filmed my carrot video and realized the footage came out like complete crap, so with a very sad face,I scrapped it all and took a drive to the beach.
I got a kale,spinach and pineapple shave ice from the House of Pure Aloha and a big hug from Uncle Clay,the owner. Suddenly, everything was right in the world again.
So then the carrot video evolved into this Walnut Salad amuse bouche…hey, I still used ONE carrot 😉
Rooted some more pineapple crowns to put out in the garden this weekend.
Gratuitous pug photo: Winston doing his Yoda impersonation- “Do or do not, there is no try”
So let’s have a toast to the weekend with this super yummy lychee sake I recently discovered. I lurrrve lychee and this sake goes down so smooth. Be careful! It will catch up with you. Kanpai!
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