Tag: food

RECIPE ~ Caprese Pasta Skillet (Vegetarian)

Hālau ʻĀha Hūi Lanakila1 Comment

Image

Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins

Caprese Pasta Skillet mixes fresh basil, cherry tomatoes, pasta and mozzarella to make a quick 30 minute meal that the whole family will love. Perfect dish to use up your summer garden tomatoes and basil!

Serves: 4

Ingredients

6 oz linguine
½ cup reserved pasta water
1 cup fresh basil, chopped
6 oz fresh mozzarella, chopped into chunks
6 Tablespoons olive oil
1 pint cherry tomatoes
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes

Instructions

Cook pasta according to box, drain water reserving ½ cup of the pasta water when done and set aside.


In a large skillet heat the 6 Tablespoons olive oil and saute the tomatoes for two minutes. Add the garlic and oregano. Continue sauteing until the tomatoes are soft.


Add in the reserved pasta water and simmer for an additional 1 minute stirring to combine.


Add the pasta, basil and mozzarella and heat on low stirring until the cheese is melted, about 2-3 minutes. Add salt and pepper to taste and crushed red pepper flakes (optional).


Serve warm garnished with fresh chopped basil.

Notes:   Add grilled chicken to add protein to this dish.

—

Author: Julia // A Cedar Spoon
Recipe type: Pasta, Dinner
Cuisine: Italian

RECIPE ~ Vegetarian Won Ton Appetizers

Hālau ʻĀha Hūi LanakilaLeave a comment
Image
Deep-fried wonton are stuffed with mashed bean curd.  Vegetarians who don’t eat egg can substitute 1 tablespoon oil for the beaten egg.Makes about 45 – 50 wontons

Ingredients:

  • 1/2 cup mashed firm tofu
  • 1 green onion, diced
  • 4 water chestnuts, chopped
  • 2 tablespoons shredded carrot
  • 1 bok choy leaf, shredded
  • 1 egg, lightly beaten
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated sugar
  • 2 teaspoons minced ginger
  • 1 teaspoon sesame oil
  • 45 wonton wrappers, or as needed
  • 3 to 4 cups oil for deep-frying, as needed
  • Hoisin sauce or soy sauce for dipping, as needed

 

Preparation:

Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees Fahrenheit.

To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges.

Deep-fry the wontons until they are golden and crispy (about 2 minutes).  Serve with hoisin sauce or soy sauce.

RECIPE ~ Cauliflower Risotto (It’s Paleo!)

Hālau ʻĀha Hūi Lanakila2 Comments

Image

 

Ingredients

  • 2 medium beetroot, cut into chunks
  • 2 tsp. olive or coconut oil
  • ½ head cauliflower
  • 1 tsp. olive oil
  • 1 small brown onion, finely chopped
  • 1 clove garlic, crushed
  • ¼ cup white wine, optional
  • ¼ vegetable stock (or stock of your choice)
  • ½ cup walnuts, roughly chopped
  • ¼ cup finely grated Parmesan (optional)
  • 1 cup arugula leaves
  • flaked Parmesan and cracked black pepper, to serve

 

Directions

Preheat oven to 200 C (about 400 Fahrenheit).

Toss beetroot in oil. Place on a baking tray and roast for 30-40 minutes until tender.

Meanwhile, grate the cauliflower on the larger side of a cheese grater, or pulse in a food processor until it’s rice sized. Wrap the riced cauliflower in a couple of paper towels and squeeze to remove any excess moisture.

Heat oil in a medium saucepan over medium heat. Add onion and cook stirring for 5 minutes until soft. Add garlic and cook for a further 2 minutes.

Add wine and bring to boil. Add cauliflower rice and stock. Cook until liquid is almost absorbed. Add beetroot chunks. Cook until heated through.

Remove from heat.

Stir through walnuts, Parmesan and rocket.

Divide between a plate and a lunchbox. Serve with flaked Parmesan and cracked black pepper.

 

RECIPE ~ Decadent Chocolate Tart (Raw Vegan/Gluten-Free)

Hālau ʻĀha Hūi LanakilaLeave a comment

Image

We’ve all heard by now how good coconut oil is for us. It’s one of my core ingredients in many sweet recipes. This decadent chocolate tart is dairy free, gluten free, sugar free and raw. It also won’t give you a nasty sugar spike and crash like many other “clean” desserts, which are laden with hidden sugars.

 

Ingredients for crust

  • 1 1/2 cups almond flour
  • 3 Tbsp. brown rice malt syrup
  • 3 Tbsp. coconut oil
  • 1⁄4 cup raw cacao powder
  • pinch Himalayan sea salt

Ingredients for filling

  • 
1⁄2 cup raw cacao powder
  • 3 Tbsp. coconut oil
  • 1 cup brown rice malt syrup
  • pinch Himalayan sea salt

 

Directions

For the crust, process all ingredients until blended, and press into the bottom and sides of a tart tin.

Freeze the tin while you prepare the filling.

Process all filling ingredients until combined and smooth.

Remove crust from freezer and pour the filling mixture into the crust.

Return to freezer until the mixture is set (at least an hour).

Remove 5 minutes before serving, and return any leftovers to refrigerator.

 

Adapted from the Coconut Oil: 50 Recipes for Inside + Out eBook

 

RECIPE ~ Coconut, Chia, Avocado & Blueberries Parfait

Hālau ʻĀha Hūi Lanakila1 Comment

Image

This is the perfect way to start the day. Not only is it gorgeous looking but it’s also full of goodness to give you all you need for an amazing day.

You’ve got good fats and your essential fatty acids with the avocado, the coconut and the chia seeds, and you also have a good dose of antioxidants with the blueberries.

 

Ingredients

Serves 1

  • 2 Tbsp. chia seeds
  • About 1/4 cup of your favorite milk
  • 1/2 avocado (peeled and diced)
  • 1 Tbsp. desiccated coconut
  • About 3 Tbsp. coconut (or natural) yogurt
  • 1 Tbsp. maca powder
  • 1 handful blueberries

Directions

Mix the chia seeds and milk in a tall glass. Leave that for a minute, until the chia seeds have absorbed the milk.

Top up with some diced avocado, then with the desiccated coconut, then the yogurt and then the maca powder.

Finish with the blueberries on top and enjoy.