Tofu and Sweet Potato Patties

1 box firm or extra-firm tofu (12.5 ounces) 2 medium sweet potatoes, baked (350 degrees for an hour) or boiled, keep whole with skins on 4 or more cloves garlic, minced 2 tsp. fresh rosemary, chopped OR 2/3 tsp. dried crushed rosemary 3 green onions, green parts only 1 T. or more of finely chopped […]

Quinoa Salad with sweet potatoes and apples

1/2 cup extra-virgin olive oil 1 1/2 cups quinoa Salt 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice Freshly ground pepper 1/4 cup apple cider vinegar 1/2 to 1 tsp. (or to taste) agave 2 large Granny Smith apples, cut into 1/2-inch dice 1/2 medium red onion, thinly sliced 8 packed cups […]

Spinach Appetizer

2 T. butter 3 eggs 1 cup milk 1 cup all-purpose flour 1 tsp. baking powder 1 tsp. salt 2 packages (10 oz. each) frozen chopped spinach, thawed and well drained 4 cups (16 oz.) shredded Monterey Jack cheese 1/2 diced red bell pepper Optional: Substitute 1 or 2 cups of jalapeno Jack cheese for […]

Artichoke Nibbles

2 jars (6 oz. each) marinated artichoke hearts 1 small onion, finely chopped 2 to 3 cloves of garlic, minced or mashed 4 eggs 1/4 cup fine dry bread crumbs or panko 1/4 tsp. salt 1/8 tsp. each pepper, oregano leaves, and liquid hot pepper seasoning* 1/2 lb.sharp Cheddar cheese, shredded (about 2 cups) 2 […]

Roasted Garbanzo Beans (Chickpeas)

One 15-ounce can garbanzo beans Salt Curry or spices of your choice Preheat over to 400 degrees. Drain chickpeas and pat dry.  Drizzle with olive oil and spices.  Place on cookie sheet or 9×13 inch baking pan. Bake for 20 minutes then toss and bake for another 20 minute. Let cool and place in airtight […]

Stir-fried Wing Beans

I tried my first wing beans on my recent trip to Beijing. I was hooked. I had always seen them in Honolulu Chinatown, but was not sure how best to prepare them. I love their crispness . . . nom, nom, nom. 1 bag of Wing Beans (Sorry I forgot to make note of the […]

Roasted Balsamic Kabocha (Japanese Pumpkin)

1 medium kabocha 1 tbsp olive oil 2 tbsp balsamic vinegar Hawaiian Salt Fresh Ground Pepper Preheat oven to 400°F. Cut Kabocha in half and remove seeds, make about 1 inch slices ( You can really cut the kabocha any way you like; sometimes I cut them in cubes). Bake for 30 minutes, flip them […]

Baba Ghanouj

3 to 4 long Japanese eggplants 1 head of garlic 1/2 to 1 tsp. cumin powder 2 T. olive oil 2 T. tahini juice of 1 large lemon or lime 4 to 5 sprigs parsley salt to taste Oven:  350 degrees Cooking time:  45 minuets to 1 hour Prep time:  15 to 20 minutes Source:  […]

Hard-Boiled Egg and Avocado Sandwich

1 hard-boiled egg (sliced) ½ Avocado (sliced) 1 cherry tomato (sliced) Spinach 2 slices of bread To assemble sandwich, add spinach, hard-boiled egg, sliced avocado, sliced tomato, and drizzle with olive oil. Spring salt and fresh ground black pepper Substitutes: You can substitute mixed greens for the spinach; I like to put baby mizuna. You […]

Guacamole

2 Ripe Avocado 1 tsp Lemon 1 clove of Garlic (minced or grated) ½ cup of Cherry tomatos Olive Oil Cilantro Salt Pepper Slice the avocado in half and take out the seed. Slice the avocado in the skin and then scoop it out. Add garlic, salt, pepper and lemon juice. Mix the guacamole, leaving […]