u/OutrageousGrocery700

I had trouble eating this because I was smiling too much while eating.

-Washed flour
-Used starch for Liangpi noodles

Spicy ramen-ized orzo w/beans & 2nah

Hello! This is something I put together the other day. "Ramenized" refers to turning a pasta alkaline. You can do this by adding baking soda to the cooking water.

3 oz orzo
Pinch of baking soda
1 T olive oil
1/4 t chile flakes
3 cloves garlic, minced
1 can pinto beans, drained and rinsed.
1 can vegan tuna
lemon juice, to taste
Salt and pepper, to taste
Pasta water, as needed

Add orzo, salt to taste, and enough water to cover 2”. Bring to a boil, then add baking soda and stir. Cook for about 5 minutes until the pasta is al dente. Drain the pasta, reserving some pasta water.

In a frying pan, heat the oil on medium heat. Add the garlic and chile. Cook until fragrant, about 30 seconds - don’t burn.

Add the beans and 2nah. Cook until heated through. Add the pasta, lemon juice, and pasta water if you want it more saucy. Season to taste with salt and pepper.

Aloha! I made this dish tonight for my housemates who hadn't had Hawaiian food before. It's easy to make and so satisfying. Taro leaves are notoriously difficult to find outside of Hawai'i, so if you'd like to attempt this recipe, I recommend using spinach.

Ingredients:

• 1 block tofu, cubed and crisped (air-fryer, stovetop, etc)
• 1 lb spinach, blanched
• 1 sheet nori
• 5-6 dried shiitake mushrooms, rehydrated and sliced thin (reserve liquid)
• 1 T coconut oil
• 2 scallions (whites and greens separated, sliced)
• 1 medium onion, sliced
• small piece of ginger, minced
• 3 garlic cloves, minced
• 1 cup coconut milk (adjust as desired)
• 1 cup taro or purple sweet potato, small dice
• soy sauce, to taste
• salt, to taste
• To serve: brown rice, scallions, chili crisp, pickled onions

Steps:

1. Blend spinach: Add the spinach, nori, and some of the reserved mushroom stock to a blender. Blend until smooth.
2. Brown mushrooms: Heat a sauce pan over medium high heat and add the shiitake mushrooms. Cook, stiring frequently, until browned in some spots. If they begin to stick, add a splash of water.
3. Bloom aromatics: To the pan, add the coconut oil, onions, garlic, ginger, and scallion whites. Cook until fragrant, about 2 minutes.
4. Add reserved spinach mixture: Pour in the spinach mixture, coconut milk, and remaining mushroom stock. You want the stew to be on the thicker side, so add only as much liquid as needed. Stir in the cubed taro and simmer until stew is thicc and the taro is cooked through. Adjust seasoning as desired - more coconut milk for creaminess, soy sauce for salt, or mushroom stock for umami.
5. Serve: Serve in bowls with rice, sliced scallions, chili crisp, and pickled onion.

Mahalo & happy eating! If you enjoy recipes like this, I have a small e-book with other delicious Hawaiian recipes, Ono Roots. I'd appreciate the support!

Made this for a pasta night with friends. I'll be posting a recipe on my blog later ^^ The toasted okara was my favorite part!

As soon as I was able to get my hands on some sumac back in Vancouver, I immediately made this dish. I used to have it very regularly when I was living in Texas. I've been abroad for the last year, traveling through Southeast Asia, and sumac is quite hard to find. I'm taking a pound back to Thailand with me!

I didn't really want to cook, and there were a bunch of little things in the fridge, so i mixed them together:

tofu
curry powder
green onion
dill
leftover pickle brine from the jar in the back of the fridge
5 spinach leaves
salt and pepper to taste
gochugaru
red onion
the last spoon of mayo

Aloha everyone! I made this on a camping trip with my brother in B.C. Definitely our favorite meal of the week.

Recipe: https://www.chefbryankennedy.com/cbkrecipes/campfire-fusilli-w-fire-roasted-tomatoes-smoked-veg-amp-kidney-beans

Aloha y'all! I did a collab with the chef at Folke in Vancouver. Here are some of the dishes we made. I cook plant-based Hawaiian food, so we worked together to create a Hawaiian menu. It was a blast!

Did you know butter mochi is more popular in Hawai'i than brownies? It's very user-friendly, rich, and really fun to eat.

Similar to Filipino bibingka, it's made with glutinous rice flour, sugar, coconut milk, and silken tofu. I made a brown butter with almonds to give it a beautiful color and an intoxicating aroma. It's currently sitting in my room as my new scent.

Full recipe here: https://www.chefbryankennedy.com/cbkrecipes/browned-butter-mochi-cake-vegan-gluten-free

While in Japan living at a share house, I learned that you can make cake in a rice cooker? Decided to try it myself with some roasted sweet potato. Came out delicious 🤤