Tag Archives: macadamia nuts

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?

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Roasted Tomatoes with Rosemary and Peanuts

22 Sep

I know this recipe might sound quirky… but it’s probably because it was “invented” by one of my quirkiest friends, Yanelis.  While we were in Paraguay, we were assigned a different day to lead the kitchen and design a menu for all of us who were traveling together.  This was one of Yanelis’ creations on his menu…

This dish was so popular that Yanelis actually made it 3 times…  well the third time I actually was the one who made them, using macadamia nuts instead of the peanuts.  And to be honest, I like them both (but maybe a little bit more the macadamia version)…

This is easy and delicious and will impress anyone when served at a table.  I usually plan for 2-3 tomato halves per person.  Or maybe 2 whole tomatoes per person so you make sure there’s enough for all.  I know I served myself seconds each and every time we made these.  Check them out.

Roasted Tomatoes with Peanuts and Rosemary

ROASTED TOMATOES WITH ROSEMARY AND PEANUTS

8-10 Roma tomatoes  – make sure they’re organic, without wax on the outside
¼ cup honey
¼ cup water
2 tbs olive oil
2 tbs dried rosemary
½ cup raw peanuts
Salt and Freshly Ground Black Pepper
 
  1. Pre-heat oven to 400F.
  2. Half all the tomatoes and take off a very thin piece off the “bottom” of each tomato half, to make sure they stand and do not topple on top of each other when they’re roasting.  Place in a roasting dish cut side up one next to the other.
  3. Season tomatoes liberally with salt and freshly ground pepper.  Sprinkle dried rosemary on top of tomatoes.
  4. In a large measuring cup measure the oil, honey and water.  Whisk well to combine and drizzle over the tomato halves.
  5. Roast in oven for about 45-60 minutes.  The tomatoes will cook, but maintain their shape.

 

Serve was a simple but tasty side dish…  I just liked them on top of whole grain rice and a salad.

Roasted Tomatoes with Rosemary, Honey and Macadamia Nuts

Roasted Tomatoes with Rosemary Honey and Macadamia Nuts

 

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