Spicy Green Papaya Soup

Green papayas are simply the unripe versions of regular papayas and are popular here on the island, especially in Hilo with its great blend of Asian cultures. I bought 6 huge green papayas for $2 from a friendly female vendor at the  Hilo farmer’s market. This soup was a worthwhile experiment. For the spicy green papaya soup, you will need:

Ingredients:

  1. 1 tbsp. coconut oil
  2. 1/3 cup green onions, chopped
  3. 1-2 tsp. red pepper flakes
  4. 4-5 cloves garlic, chopped
  5. 1 1/2 cups vegetable broth
  6. 1 1/2 cups coconut milk
  7. 2-3 cups green papayas, sliced thin
  8. 1 carrot, chopped

Directions:

Heat the oil in a stockpot over medium heat. Add green onions, garlic and red pepper flakes. Cook for approximately 3 minutes. Add broth, coconut milk, papaya and carrot and bring to a boil. Turn heat to low and let simmer for 15-20 minutes. Season with extra red pepper for extra heat. Ladle into two soup bowls and enjoy!

spicy green papaya soup


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Kale greens with mustard

This morning in yoga class, one of my fellow yogis brought fresh kale greens from her garden to share with the class. Organic kale is one of the most nutritious foods on earth and incredibly simple to cook up as a hearty side dish. Try this kale sauté with only four ingredients.

Heat one tablespoon olive oil or safflower oil in a sauté pan. Add one chopped clove of garlic and cook for 3 minutes. Add one cup chopped kale. Cook for another 5 minutes. Turn off heat and stir in 2 tsp. Dijon mustard.  Season with a teeny bit of salt and pepper if you wish.

Serves: 2

kale greens with mustard

Sun-Dried Tomato Marinara

sun-dried tomato marinara over baked tofu

This tangy marinara is inspired by Alicia, the Vegan Epicurean.

What a treat it was! I served it over tofu baked in breadcrumbs and olive oil with 4 whole cloves of garlic, 1 1/2 cups button mushrooms, and a sprinkling of dried rosemary. It was then garnished with a handful of fresh basil.

For the sun-dried tomato marinara, I used:

  1. 2 cups cherry tomatoes
  2. 2 cloves minced garlic
  3. 1 tbsp. ginger root, chopped
  4. 1 tbsp. basil, chopped
  5. juice of 1/2 a lime
  6. 1/2 a date, seeded and chopped
  7. 6 sun-dried tomatoes, chopped
  8. 1 tbsp. olive oil
  9. pinch of dried parsley
  10. dash of Italian seasoning
  11. pinch of salt
  12. dash of pepper
  13. sprinkling of red pepper flakes
  14. 4 sun-dried tomatoes, diced

Directions:

Place all ingredients (except the 4 sun-dried tomatoes) in a blender and blend until smooth. Add the remaining sun-dried tomatoes and serve or preserve in a jar in the refrigerator.

Tonight I will serve the sauce over leftover naan bread with basil and black olives for a mini-pizza experience!

naan mini-pizza

An Indian Curry

This is such an easy curry to make and so satisfying. This particular recipe serves 2.

Ingredients:

  1. 1 tbsp. sesame oil
  2. 1/2 cup onion, chopped
  3. 1 large clove garlic
  4. 1 small jalapeno pepper, chopped
  5. 1 1/2 cups coconut milk
  6. 1/2 cup vegetable broth
  7. 2 carrots, chopped
  8. 1/2 cup broccoli, chopped
  9. 1 cup mushrooms, chopped
  10. 1 tsp curry powder
  11. 1/2 tsp. red pepper flakes

Directions:

In a large stockpot, heat sesame oil over medium heat and saute onion, garlic and jalapeno for 5 minutes or so. Next, add the coconut milk, vegetable broth, and  carrots. Bring to a boil. Reduce heat to a simmer and add broccoli, mushrooms, curry powder and red pepper flakes. Let cook for 10 minutes. Serve alone or over brown basmati rice.

Bon appetit!

an Indian curry

creamy vegan shiitake soup

Shiitake mushrooms are full of amazing health benefits. I was a little curious as to what I would do with this 6 oz. container of dried shiitake slices I picked up from Costco. After trying this simple and delicious soup, I have a feeling the possibilities will be endless! For the creamy vegan shiitake soup, you will need:

Ingredients:

  1. 3 cups water
  2. 1 cup dried shiitakes
  3. 1 1/2-inch piece of ginger root, minced
  4. 1 clove garlic, minced
  5. 1 cup coconut milk
  6. 1-2 tbsp. Bragg’s Amino Acids

Directions:

In a stockpot, bring water and mushrooms to a boil, then let simmer. Add ginger and garlic. Cook on low for 20 minutes. Add coconut milk and liquid aminos. Let soup cool and transfer in two batches to a blender. Blend until creamy. Serve in your favorite soup bowls and enjoy. You will love this one!

Serves: 2

creamy vegan shiitake soup

Quinoa Tabouleh

Quinoa is one of those grains you should incorporate into your diet if you haven’t already. With its delicate, nutty flavor it is high in protein, lysine and other amino acids. A good source of calcium, iron, phosphorus, a variety of B vitamins and vitamin E, this ancient staple of the Incas is a superfood! For the quinoa tabouleh you will need:

quinoa tabouleh

  1. 1 cup dried quinoa
  2. 2 cups water
  3. 1/2 cup onion, chopped
  4. 2 cloves garlic, minced
  5. 2-3 Roma tomatoes
  6. 1 small cucumber, chopped
  7. 1/2 cup Kalamata olives, chopped
  8. 3/4 cup fresh mint leaves, chopped
  9. 1/4 cup freshly squeezed lemon juice
  10. extra-virgin olive oil, to taste
  11. sea salt & pepper, to taste

Directions:

Bring the quinoa and 2 cups water to boil. Turn the heat to low and let simmer for 15-20 minutes. Prepare all other ingredients, and when the quinoa is finished, combine quinoa, onions, garlic, tomatoes, cucumbers, olives, mint leaves and salt & pepper in a large serving bowl. When you are ready to eat, drizzle salad with olive oil and lemon juice.

Serves: 4-6

Bon Appetit!

quinoa tabouleh

Green beans tropicales

Last Sunday we purchased a lb. of organic green beans at the Captain Cook farmer’s market. It was time to put them to good use!

Ingredients:

  1. 1 lb. farm fresh green beans, ends trimmed
  2. 1 large clove garlic, sliced thin
  3. 1 1/2-inch piece ginger root, minced
  4. 1 tbsp. coconut oil
  5. 1/4 cup macadamia nuts, chopped
  6. 1/2 cup pineapple chunks
  7. 1 tbsp. organic shoyu
  8. juice of 1/2 lime
  9. 1 tsp. lime zest
  10. 1 tbsp. sesame seeds
  11. small handful organic unsweetened coconut shreds

Directions:

In a large stock pot, steam the green beans. In a sauté pan, heat coconut oil on medium heat. Add garlic and ginger and cook for 3 minutes. Next add pineapple and macadamia nuts and cook for another three minutes. Turn heat to low and add shoyu, lime juice and lime zest. Turn heat off. Don’t forget about your green beans! Time to drain them!  In a large serving bowl add the tropical mixture to the green beans and garnish with sesame seeds, coconut shreds and salt and pepper. For added spice,  a dash of your favorite dried chile pepper will up the heat a notch!

Buon appetito!