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Tofu Mushroom Poke

15 May

Poke is not something you used to do on Facebook…  it’s a salad served raw in Hawaii.  From the looks of it, it’s the Hawaiian ceviche and the correct pronunciation is Poke /poʊˈkeɪ/.

When I traveled to Peru, I had delicious tofu ceviche and white mushroom ceviche.  Both vegan, and both tasted as authentic as ceviche made with fish.  So I decided our Hawaiian ceviche, or poke, would include both tofu and mushrooms. To add more interest, color and crunch, I thought I would include some broccoli florets into the mix.

This is a simple dish with many components coming together.  Feel free to make some parts the night before you’re serving this and finish it off the day of with the broccoli and tossing it all together in the marinade.  This way the tofu marinates overnight and the broccoli is served fresh – the best of both worlds.

 

Typical Hawaiian Dish from KarmaFree Cooking

TOFU MUSHROOM POKE

2 blocks of extra-firm tofu

1 pint of cremini mushrooms, quartered

1 bunch of broccoli, florets only cut in half or thirds

2 medium carrots, peeled and shredded

2 shallots, finely minced

4-6 scallions, thinly sliced

About ¼ cup Garlic and Herb Seasonings

3 garlic cloves, grated

2 inch piece of ginger, peeled and grated

½ cup olive oil

¼ cup tamari

2 tbs toasted sesame oil

The juice of 2 limes

Salt to taste

 

  1. Slice each tofu block in 4 slices.  Place slices in a baking sheet lined with 2-3 paper towels.  Cover with 2-3 additional paper towels, top with an additional baking sheet and weigh with something heavy.  Drain weighed tofu slices for about 30-60 minutes.
  2. After tofu slices are drained, season liberally with Garlic and Herbs seasoning.   Cook tofu slices in a dry non-stick skillet.  After you’ve placed them on the skillet, leave them for a while without touching them.  The crust they will develop will prevent them from sticking to the skillet and make it easier to turn them.  Sear them on both sides.  Set aside to cool off.
  3. Cut each slice of tofu in 12 pieces – cut into 3 pieces on the long side.  Cut those 3 strips in half and then those halves in half again.   Set aside.
  4. Mix the marinate in a container with a lid that you can cover and marinate tofu for a while – tamari, olive oil, sesame oil, shallots, scallions, grated garlic, grated ginger, lime juice.  Add tofu slices to marinate.  Add shredded carrots.  Marinate for about 4 hours or even overnight in the fridge.
  5. Meanwhile, bring a large pot of salted water to a boil.  Blanch broccoli florets for about 1 minute, until they turn bright green.  Scoop them out of the boiling water and shock them in a bowl filled with salted ice water.  This will stop the cooking and set the bright green color.  Working in batches will help you control the blanching process and avoid any over cooking.   When broccoli is cooled, transfer to a colander for the florets to drain well and dry.
  6. About 2 hours before serving, combine marinated tofu/carrots mix with quartered mushrooms, cooked broccoli florets and sliced scallions.  Toss well to combine and allow marinate all together.  Toss every 20 minutes to make sure all components are marinated.

Serve at room temperature.

 

If you enjoyed this recipe…  you can check out the other dishes we served at the Hawaiian Vegetarian Festival here in a previous post serving as anchor for all the recipes.

Recipe from KarmaFree Cooking

Lomi Tomato

9 May

Lomi Tomato is the vegetarian version of Lomi Salmon, without the salmon.  This reminded me so much of when I used to order in Chinese restaurants Chicken with Cashew Nuts, without the Chicken.  Somehow people would understand it better when explained like that.

This was the salad portion of our Hawaiian Vegetarian Festival at the Devanand Yoga Center a few weeks ago.  To me it’s really important to include in a menu a salad, but I couldn’t find a typical salad in all the searches I did on Hawaiian cuisine.  So I adapted a version of this very popular dish and made it vegetarian.

I have never tasted the original… to me it sounded very similar to a tartar or a ceviche, both of which I’ve had.  But I thought that by adding macadamia nuts it could be made very interesting.  The audience agreed…  and you??

 

Hawaiian Tomato Salad

LOMI TOMATO

4 cups grape tomatoes, halved

4 scallions, thinly sliced

1 cup macadamia nuts, chopped

½ cup fresh Italian leaf parsley, chopped finely

½ cup olive oil

1 tbs toasted sesame oil

The juice of 2 limes

Salt and Freshly Cracked Pepper

 A pinch of red pepper flakes, optional

 

  1. Just place tomatoes, scallions, macadamias and parsley in a large bowl.
  2. In a measuring cup combine the ingredients for the dressing – olive oil, sesame oil, lime juice, salt and pepper.  Whisk well to combine.  Add over the tomato salad and toss to combine.
  3. Allow flavors to marinate tomatoes for about 30 minutes before serving.

 

We served it over a bad of mixed greens…  somehow, a salad is more of an salad when lettuces and something leafy is involved, no?

Top 10 Mom’s Favorite Recipes

7 May

I love my mom to death… we disagree on many things, we argue, but we also have tons in common.  We both love to travel, to shop, to decorate, work on home projects, and we have also a mutual love for yoga, meditation and the spiritual lifestyle.

And what do you do to honor and celebrate someone who has giving you everything but also has everything she needs??  You cook for them… because everyone is bound to get hungry sometime and especially if they ask you for something in specific.

Sometimes, when my mom and I go to The Boys Farmer’s Market in Florida, she will see products/ingredients and tell me, “Madelyn…  Why don’t you make this tonight?”

So to honor all my mom’s cravings I want to share some of her favorite recipes in KarmaFree Cooking.  The ones she requests over and over and over again.  Maybe YOUR Mom will enjoy them as well.

My mom's favorite recipes published in KarmaFree Cooking

 

Spinach Pinwheels

Cottage Cheese Dip

Tofu with Snow Peas and Bean Sprouts

Quinoa Pasta with Fresh Baby Spinach and Lemon

White Lasagna with Spinach

Spinach-filled Mushrooms

Tomato Bruschetta

Asparagus Tart

Whole Wheat Bread Budín

Pumpkin Cuatro Leches

Apple Crisp

 

This is a list of 11…  but the cottage cheese can’t be called a recipe, but believe me, If I have cottage cheese and chips and my mom passes by, she will undoubtedly stand guard in front of me and eat my stuff until I tell her to stop.

Vegan Longrice Soup

1 May

One of my friends on Facebook suggested this soup as something very traditional to Hawaii…  And, coincidentally,  it was one of the hits of the Hawaiian Vegetarian Festival at the Yoga Center.

It has quite a few ingredients, but it’s not a complicated recipe at all.  It’s all about making a very flavorful broth to enjoy with some veggies and noodles.  The cellophane noodles are great because they’re made from mung beans and are naturally gluten-free.   This might not be traditional, but I suggest you break up the noodles a bit before adding them to the soup…  I find that if you leave them whole, they’re a hassle to serve and eat.  Don’t kill the messenger, but I also like shorter noodles of pasta…  (ducks head in protection of potential tomatoes thrown her way).

I guess you could use only vegetable stock and avoid the hassle of boiling vegetables for the stock… but I like the idea and flavor the fresh veggies give to the stock. And the ginger needs some time to infuse its flavor into it too.  Don’t be afraid at the amount of stock this needs… this recipe will serve about 10-12 people.  You’ll need more stock than you’ll think you’ll need because the noodles soak up some and people will go back for seconds.  Mark my words…

Hawaiian Soup

VEGAN LONGRICE SOUP

4 cups water

1 quart vegetable stock

2 vegetable bouillon cubes

1 large onion, quartered

6 cremini mushrooms, halved

2 bell peppers, seeded and halved or quartered

4 garlic cloves, smashed

Half of a bunch of Italian flat leaf parsley

A 6-inch piece of ginger, peeled and cut into large chunks

2 large carrots, grated coarsely

1 bunch of watercress leaves

2 packages of cellophane noodles

A bunch of scallions, sliced thinly

Salt and pepper to taste

Toasted Sesame Oil, optional

Toasted Sesame Seeds, optional

 

  1. In a large stock pot, add the water, vegetable stock, bouillon cubes, onion, mushrooms, peppers, garlic cloves, parsley and ginger.  Cover pot and bring stock to a boil and lower heat to medium to simmer for about 30-45 minutes for the veggies to release their flavors. After the stock is done, turn off the heat.
  2. Remove the cooked pieces of onion, parsley, pepper, ginger and any loose garlic cloves you can find.  The mushrooms will be so small that you can leave them in.
  3. Add the shredded carrot and the cellophane noodles.   Move the noodles around so they hydrate and loosen up.
  4. Add the watercress leaves and sliced scallions.  It will stay warm for about 1-2 hours.  Garnish with extra scallions, toasted sesame seeds and a drizzle of toasted sesame oil, optional.

Hawaiian Vegetarian Festival

26 Apr

Manolo gave me a challenge… Why don’t we plan a Vegetarian Festival with the flavors of Hawaii??  Hawaii??  Why??  I asked.   He replied: “Well…  I did this Rice with Pineapple the other day and I think it’s pretty awesome… so I thought it would go well within a Hawaiian-themed festival.”

33  stock-footage-aloha-form-hawaii

Just like Manolo… he gets an idea in his head, and then the rest of the world needs to accommodate to it.   “Oh… and the decorations would look so pretty!!!! Don’t you think, Madelyn??”   And that’s how the idea about this Hawaiian Festival came about.  Because… I have never been to Hawaii, Manolo has never been to Hawaii and the closest we have been to something truly Hawaiian are our friends Kenny and Tim, who one is from Hawaii and the other lives currently in Maui.

Hawaii Festival - ENG

So I went to the internet and social media to gather some ideas of what a traditional Hawaiian Luau would be like and how could I make it into a vegan, gluten-free affair.  My friends were enthusiastic about the idea and recipes started to flow.  What surprised me the most was that many of the ingredients in Hawaiian/Polynesian cuisine are the same as in Puerto Rican cooking – taro root, breadfruit, sweet potatoes… with a few unexpected twists, such as nori, gomasio, rice vinegar, and macadamia nuts…

During the next few weeks I will be sharing with you the menu of this Vegetarian Hawaiian Luau.  But this post will serve as an anchor and summary of all the recipes served that Sunday at the Centro Cultural Yoga Devanand.   Let’s all travel through our taste buds…

Alohas and Mahalo!!!

23  shaka-sign

 Lomi Tomato

Longrice Soup

Poi

Tofu Mushroom Poke

Lau Lau

Eggplant Musubi

Roasted Breadfruit with Spices

Haupia with a Carob Drizzle

Banana Mango Bread

Lilikoi and Grapefruit Juice

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