Tag Archives: food

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

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Veggie Bites of Wisdom #51

13 May

Veggie Bites of Wisdom - KarmaFree Cooking

Hawaiian Haupia Coconut Custard

11 May

It was tempting to make a Hawaiian-inspired dessert using pineapples… but as I mentioned to you originally, we were instructed by our Guruji to only make one dish with pineapple for the Hawaiian Vegetarian Festival a few weeks ago.

To be honest…  I liked the idea and the challenge, because as I have learned, Hawaiian cooking is much more than about the pineapple.  And just by adding pineapple to something, doesn’t make it Hawaiian, right??  This was a Hawaiian Festival, not a pineapple festival.

A typical Hawaiian dessert is haupia…  very similar to a Puerto Rican tembleque.  To make sure the locals didn’t confuse this Hawaiian dessert with its local “braddah”, as they say in the islands, we added a nice little twist, of lime rind that is and a drizzle of carob syrup.

 

Coconut Custard Dessert from Hawaii

HAWAIIAN HAUPIA COCONUT CUSTARD

2 cans of coconut milk or one 25oz can

1 cup of water

6 tbs cornstarch

2/3 cups brown sugar

¼ tsp salt

2 pieces of lime rind

 

  1. In a large saucepan or small pot at medium high heat, add the coconut milk.  Feel free to use a larger pot than you think you might need so you’ll have enough space to stir the mix.
  2. Add the sugar, salt and lime rinds and stir well with a wooden spoon.
  3. Add 1 cup of water to the cans to “wash them” from any leftover coconut milk.  Add the cornstarch to this water to create a slurry.  Mix well with a small whisk and add to the pot on the stove.
  4. Stir the mixture kinda constantly to avoid the cornstarch to fall to the bottom of the pot and create lumps.  When the mixture feels it’s starting to thicken, lower the heat so the bottom doesn’t scorch.  Continue stirring making a figure 8 until the mixture coats the back of the spoon and when you run your finger thru the coating the side do not come together again.
  5. Transfer individual plastic cups for individual servings.   Make sure you remove the lime rinds.
  6. Allow to slightly cool for about 20 minutes on top of the kitchen counter.  After that, transfer to the fridge to cool and set for about 2 hours.  The final product will set but still be “jiggly” when you shake the mold or cup.
  7. Garnish with a drizzle of carob syrup and a paper umbrella…

 

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.

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