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WorldVegan Saturday: H is for Hawaii

Since Argentina, VegKid has been adamant that once we get to H we have to do Hawaii.This doesn't particular flow with the idea of WorldVegan Saturday but the VegKid has spoken. 

Researching the local cuisine seemed pointless since nothing seemed appetizing but alas WorldVegan Saturday was a success.

Soba Salad:
3 tbsp lime juice
6 tbsp soy sauce
1 1/2 tbsp ginger, minced
1 1/2 tsp sugar
1/4 c vegetable oil
1/2 lb soba noodles, cooked and drained
1/2 cup carrots, matchstick
2 medium zucchini, matchstick
1 bunch scallions, thinly sliced
  1. In a bowl, whisk together lime juice, soy sauce, ginger, sugar, and vegetable oil.Toss the soba noodles, carrots, zucchini, scallions, and sauce together. 


Sweet Potato Balls (they're big!)
served with a mango salsa
3-4 lbs sweet potatoes, or yams
4 tbsp brown sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
4 c corn flakes, crushed
1/2 c macadamia nuts, ground
pineapple rings
  1. Bake potatoes at 325 for 90 minutes (this is easiest when you cook the potatoes the night before).
  2. After the potatoes are cool enough to handle, peel and mash.
  3. Combine mashed sweet potatoes, brown sugar, nutmeg, and cinnamon.
  4. Form potato mixture in to balls (mine made 10 balls). Roll in flake mixture and place on a pineapple ring. 
  5. Bake at 350 for 20 minutes. 

Pistachio Tofu + Mediterranean Vegetables + Basil Bulgur

LtoR TtoB: Mediterranean Veggies, Basil Bulgur, Pistachio Tofu
Seasoned Tofu
14 oz extra firm tofu
2 tbsp tamari
tbsp olive oil
tbsp water
  1. Preheat the oven or toaster oven to 375°F. Place the soy sauce, olive oil, if using, and water in a baking dish and stir well. Slice the tofu into 4 cutlets and place in the baking dish. Let stand for at least 5 minutes or up to 30 minutes, flipping periodically. 
Tahini Marinade
tbsp sesame tahini
1 tsp tamari 
1 tsp lemon juice
tbsp water 
  1. While the seasoned tofu is soaking in its dish, prepare the tahini marinade by placing the ingredients in a small bowl and whisking well. You are looking for a smooth spreadable consistency. Since the consistency of tahini varies greatly, you may need to add a bit more water to get a spreadable consistency. 
Crust
3/4 c roasted unsalted pistachio nuts
1 tbsp basil, minced
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1/8 tsp sea salt, or to taste
1/8 tsp ground black pepper
  1. Place the baking dish containing the tofu, along with its seasoning liquid, in the oven and roast for 10 minutes. While the tofu is cooking, prepare the crust. Pulse chop the pistachio nuts in a food processor until they are coarse crumbs. Be careful not to over-process or it will turn into a paste. Transfer to a bowl with the remaining crust ingredients and mix well.
  2. Meanwhile, combine  the topping ingredients in a mixing bowl and gently mix well. Combine the dressing ingredients in a small bowl and stir well. Add to the topping and gently mix well.
  3. Remove the tofu from the oven and coat the top of the cutlets with tahini marinade, using a spoon. Liberally top the cutlets with the crust mixture and bake for an additional 10 minutes.
  4. To serve, slice the cutlets into triangles and top with the Mediterranean Vegetables. 
Mediterranean Vegetables
3/4 c artichoke hearts, chopped
1 1/2 c tomatoes, chopped 
1/2 c  arugula,  finely chopped
3 tbsp kalamata olives, finely chopped
2 tbsp green onion, diced
1 tbsp capers
2 tbsp basil
1/2 tsp dried oregano 
1/4 tsp dried thyme 
1/4 tsp lemon zest
  1. toss with dressing below
Dressing
2 tbsp olive oil
tbsp lemon juice
2 tsp balsamic vinegar
1 clove garlic, minced
1/4 tsp sea salt, or to taste
1/4 tsp ground black pepper
  1. Mix all ingredients together 
Basil Bulgur
1 1/4 c bulgur
2 1/4 c vegetable stock or water
1/2 tsp sea salt, or to taste
1/4 c green onion, thinly sliced
1/4 c dried cranberries
2 tbsp basil, finely chopped 
  1. Place the bulgur, vegetable stock, and salt in a pot over high heat. Bring to a boil.
  2. Cover, reduce the heat to low, and simmer until all liquid is absorbed, approximately 15 minutes. Allow to sit for 5 minutes longer.
  3. Add the remaining ingredients and gently mix well.
  4. To serve, place bulgur in a ramekin, ring mold or 1 cup measuring cup and press firmly down. Flip on to each serving plate before adding Pistachio Tofu and Mediterranean Vegetables.


Pineapple Right-Side-Up Cupcakes


For the cupcakes:
1 c flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
1 c crushed pineapple, (in its own juice)
1/4 c canola oil
1/2 c + 2 tbsp sugar
1 tsp vanilla extract
12 maraschino cherries, for garnish
  1. Preheat oven to 350. Line muffin pan with cake liners
  2. Sift flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl
  3. Combing the pineapple, oil, sugar, and vanilla in a blender and puree. Make a well in the center of the flour mixture and add the wet ingredients. Mix well; pineapple clumps are a plus! Pour batter into cupcake liners so that they are just over half full. Bake for 25 minutes or so. 
For the topping:
1 c crushed pineapple, (in its own juice) 
1/4 c sugar
1 tbsp tapioca flour
1/2 tsp vanilla extract
  1. Let cupcakes cool for about 10 minutes then move them to a cutting board or a tray that will fit in your fridge. 
  2. Combine all the topping ingredients in a small saucepan. Bring to a boil, and stir constantly for about 30 seconds. Bring the heat down to low and stir for another minute. Immediately spoon the topping on the cupcakes. It's so gooey (in a good way!) 
  3. Top with a cherry in the center of each cupcake and place in the fridge for at least 30 minutes, or until you are ready to chow down. 

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