|Tahitian Banana Po'e|
Butter or coconut oil, for greasing pan
7-8 ripe bananas, peeled and cut into chunks
1/2 cup brown sugar (could also use palm sugar), plus extra for sprinkling
2 cup cornstarch, sifted
Seeds scraped from 1 Tahitian vanilla bean
1teaspoon vanilla extract
2 can full fat coconut milk, unshaken and refrigerated for 2-3 hours
Preheat oven to 375 and butter or grease a 2-quart baking dish
Place the banana in a blender or food processor and process until smooth. You should have four cups of banana puree. Pour into a large bowl and add the brown sugar, cornstarch, vanilla bean seeds, and vanilla extract. Mix until smooth. Pour mixture into the prepared baking dish and bake until firm/set.
Remove from oven and let cool to room temperature. Place in the refrigerator for 2-3 hours, or until thoroughly chilled. Cut into cubes and place in a bowl. Remove the top from the coconut milk. Spoon the cream, which should have risen to the top, over the cubes of banana po'e. Sprinkle with a little extra brown sugar and serve.
|Honey Jalapeno Chicken |
1 jalapeno, de-stemmed and chopped (remove the seeds if you are sensitive to heat)
1/4 cup honey
3 cloves garlic, peeled and chopped
1/2 teaspoon salt
2 whole chicken legs (thighs and drumsticks)
1. Line a baking sheet with foil and set aside.
2. In a food processor, combine the jalapeño, honey, garlic and salt. Puree until mostly smooth (it's OK if there are a few small chunks of jalapeño left).
3. Use paper towels to carefully dry all sides of the chicken.
4. Use a pastry brush or a spoon to slather 2/3 of the honey-jalapeño mixture all over the chicken pieces (reserve 1/3 for later).
5. Roast the chicken for 25 minutes, then brush or spoon on the remaining honey-jalapeño mixture and roast for another 14-17 minutes, until the chicken skin is golden-brown and crisp and the meat is cooked through.
6. Let the chicken legs rest for 5 minutes, then serve hot.
|Colorful Vegan Tumeric Rice |
1 1/2 cups (275 grams) long grain rice
2 garlic cloves, minced
1 small yellow onion, finely diced
1 inch (2.5 cm) piece fresh Ginger, finely diced
1/2 tsp. Cumin seed
1 tsp. Turmeric powder
1 tbsp. sunflower oil or ghee
2 cups (500 ml) vegetable broth, low sodium & no MSG*
(You could also use chicken broth for a carnivore version.)
extra broth if needed
deep cooking pan or pot
1. Heat the oil and once it's warm add the onion and saute until transparent, next add the ginger and garlic and saute for another 4 minute.
2. Stir in the rice to the mixture, then sprinkle the cumin seed over the rice and fry for about 5 minutes. Next stir in the Turmeric and stir to distribute the spice throughout the rice. Pour the vegetable broth into the deep pan or pot.
3. Cover and over medium high heat bring the rice to a boil. Once the rice has boiled turn the heat to low heat . Leaving the pot partially covered, allow a small crack for a little of the heat to escape.
4. Continue cooking until rice is soft and cooked through and all of the broth has been absorbed. This should take about 15-20 minutes.
You should check on the rice to make sure that it is softening and if all of the broth has been absorbed but if the rice is still raw you can add a little more broth at a time and continue to cook until softened.
|Ahi Shoyu Poke
1 lb. fresh ahi steaks, cut into cubed, bite-sized pieces
1/4 cup soy sauce (shoyu)
1/4 cup chopped green onions (tops included)
1/4 cup chopped Maui onion (or yellow onion)
2 tsp. sesame oil
1 tsp. grated fresh ginger
1 chili pepper, cored, seeded and diced (optional)
Sea salt, to taste
2 tsp. toasted sesame seeds
2 tsp. finely chopped toasted macadamia nuts (optional, as a substitute for inamona, which is difficult to find outside of Hawaii)
(Note: You can vary the ingredients to your taste.)
In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.
4-5 pickling cucumbers or 15-20 gherkins
1 tablespoon mustard seeds
2 tablespoons fresh dill, snipped
1 tablespoon sea salt
4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
1 cup filtered water
1. Wash cucumbers well and place in a quart-sized wide mouth jar.
2. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar.
3. Cover tightly and keep and keep at room temperature for about 3 days before transferring to cold storage.