Posts Tagged ‘vegan’

We swung by Island Naturals, which is sort of the Whole Foods of Hawai’i. They have their own cookbook, and I found this.

Source: Island Naturals Cookbook by Gina Franchini

vegan, gluten free20130925-132836.jpg

  • 1 cup sweet chili sauce
  • 2 tbsp garlic, chopped
  • 1/4 c peanuts, chopped (or put in a bag, and banged on the counter)
  • 1 tbsp ginger, chopped
  • 1/4 c soy sauce (shoyu)
  • 1/4 c cilantro, chopped
  • salt & pepper
  • at least one block of extra firm tofu, drained well

This makes a lot of marinade, enough for two or three blocks of tofu. Throw the marinade together when the tofu is drained. Cut the tofu block into edible-sized triangles, and soak in the marinade. For anywhere from 10 minutes to overnight. Place tofu gently on rimmed baking sheets. Bake at 350 degrees until lightly puffed, which is about 20 minutes.

The sugar in the chili sauce carmelizes, so don’t bake this on a naked pan, by the way.  Good stuff.  Serve over rice, and to make it a dinner meal, it needs a steamed green thing of some kind….just not sure which.  Peppers would be great, but then, I think peppers are great with everything.


I’m back.  I realize right now there’s nobody but the crickets chirping, but that’s okay.  I made this blog because it’s fun to post my own food experiments, and I’m happy to have visitors.  I kept a journal for at least two decades of my life, and then unceremoniously tossed them in the recycle bin one day.  I do have a Buddhist streak.  So I post for my happiness about food and gardening and I’m delighted to share that happiness.

The dearth of posts was due to the Big Projects of getting married, immediately having drama with the ex-wife, then the usual holiday stuff we all do, then that big honkin test (that, yay, I passed).  Now I’m here.

And I made a smoothie.  I want to post sometime about this new thing I’m using, Akea Essentials, but this blog is for me and for my food and my garden, first and foremost.  (If you want to know about it go to  or shoot me an email.)  I’m drinking a smoothie every day, much because of using Essentials.  So it’ll be in all the smoothie recipes, but anybody who’s been here before knows what kind of stuff I post usually.  To the recipe:

source:  borrowed ideas from Courtney D, Kim K and my taste buds

vegan, gluten –

  • 1/2 frozen banana
  • 8 oz chocolate almond milk
  • a dollop of chunky peanut butter
  • a little kale
  • 1 scoop Akea Essentials
  • 1/2 scoop protein powder totally optional

Mix.  Ridiculously good and extremely high in protein.  Most Americans don’t need more protein, mind you, they need less.  But I’m a vegetarian, and a typical dinner for me lately is leaves and nuts and maybe berries.  😀  (I mean that in a good way.)  I have found that I have to have protein in the morning, and when I went with the Slimgenics suggestion of doing eggs, my cholesterol was 208.  (I missed the 9Health Fair this year and haven’t rechecked…I will.)  Two hundred and eight isn’t cool….for a woman who is healthy weight and has been vegetarian for nearly 20 years.  So, nuts for breakfast and protein powders (which is whey) in smoothies it is.

In case it isn’t obvious, this smoothie is so good I feel guilty drinking it.  It’s dessert.  I mean.  Chocolate. Banana. Peanut Butter.  My estimate is that this smoothie has about 300 calories if you’re using a full-fat peanut butter.  (And 3g sat fat.)  By all means, go organic with that.  The almond milk, even chocolate, is only 120 of those calories.

Insanely good.  Time to tackle the weeds!  Woo!

p.s.  Modeling today’s smoothie is Bella, and Moab Brewery’s Raven Stout glass…which is a good stout, more chocolatey than Guinness, and so rich I’ve never been able to eat a glass of it.  (And ‘eat’ is the correct word.)