Hawaiian

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Lotus Root

1 small lotus root (4 inches) peeled and sliced
2 tablespoons tamari
1 teaspoon sesame oil
1 tablespoon sesame seeds

Cover lotus root with water, add tamari and boil on medium/low heat for 20-30 minutes. Drain and toss with sesame oil. Serve with fresh sliced green onion or chives and toasted sesame seeds.

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Cassava Chickpea Patties

2 cups cassava chopped and boiled until soft
1 medium onion chopped
2 cloves garlic chopped
2 tablespoons avocado oil
3 cups cooked chickpeas
2 teaspoons ground cumin
1/2 teaspoon curry powder
1 teaspoon salt
1 cups coarsely ground oats

Peel, chop and boil the cassava until very soft. Preheat oven to 425°. Line a baking sheet with parchment paper or a silicone baking mat.

Toss together the onion, and garlic with the avocado oil. Roast at 425 degrees for 15-20 minutes, or until just beginning to brown.

In a food processor, combine the onions, garlic, chickpeas, cumin, curry powder, and salt. Pulse until the mixture forms a smooth, thick paste—scraping the sides as necessary. Mash the cassava root with a potato masher. Mix everything together.

Form into patties and dust in oats, or flour, and bake at 350 degrees for 40 minutes, flipping half way through.

To freeze, let patties cool completely, then freeze flat on a baking sheet until solid, about 3 hours. Transfer to a ziplock freezer bag. Will keep in the freezer for about 3 months. Defrost before heating in skillet, on grill, or in the oven.

Serve with a side of garlic steamed chard leaves.

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Cassava Patties

3 cups cassava root, peeled and chopped
2 tablespoons tamari
1 tablespoon mirin
Coarsely ground oats (or brown rice flour)
Coconut oil

Boil the cassava for 15 minutes until soft enough to easily pierce with a fork. Mash with a potato masher or fork (there will still be some small chunks). Sprinkle the oats onto a plate.

Form the mash into small patties and evenly coat each of them with the oats. Heat up the oil in a frying pan and cook the patties around 10 minutes, turning over halfway through, until both sides are crispy and golden brown.

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Taro Fritters

RhiansRecipes (modified)

4 medium-sized taro root, peeled and diced
2 tablespoons tamari
1 tablespoon mirin
Salt + pepper, to taste
Few tablespoons coarsely ground oat flour
2 tablespoons avocado oil

Boil or steam the taro for 10-15 minutes until soft enough to easily pierce with a fork. Drain away the cooking water and add soy sauce, mirin and salt + pepper. Mash with a fork until smooth. Sprinkle the cornflour onto a plate. Form the mash into small patties and evenly coat each of them with the cornflour

Heat up the oil in a frying pan and add the cornflour-coated patties once hot. Fry on a medium heat for around 10 minutes, turning over halfway through, until both sides are crispy and golden brown. Transfer to a plate lined with kitchen paper and enjoy immediately. These are delicious on their own but taste even better dipped in a mixture of soy sauce and sweet chili sauce.

Note: Use coarsely ground oats instead of cornflour.

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Cassava Root

1 medium cassava root
Salt
Pepper

Cassava root should be prepared immediately because it browns quickly.

To prepare a cassava root, chop it into 4-5 inch sections. Then score the root on the side and peel off the outer layer. Now chop it into chunks and boil until tender. Serve like a potato sprinkled with salt and pepper.

Taro Root Poke Bowl

1 small taro root, peeled, chopped, boiled (taro may irritating to your skin, wear gloves when handling, or wash hands often)
1 cup rice
1 cup edamame
1 bunch bock choy steamed
2 sliced carrots
Avocado slices
Crumbled nori seaweed
Chopped cucumber
Lime zest
Sesame seeds

Poke Marinade

1/4 cup tamari
2 tsp sesame oil
2 tbs mirin
1 tsp. finely grated ginger
pinch red pepper flakes

Taro root is irritating to the skin, so it's best to use gloves when handling. It causes itching. Cook taro root for 15-20 minutes util soft. Drain and marinate in the poke marinade. Assemble bowls and sprinkle lime zest and sesame seeds on top.

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Beet Root Poke Bowl

MyNewRoots (modified)

1 cup short grain brown rice, soak overnight
2 cups edamame
Sliced or julienned carrots
Avocado slices
Beet root hummus
Chopped cucumber
Lime zest
Sesame seeds

Beets & Marinade

3 medium Chiogga (candy striped) beets
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. olive oil
1 tsp. finely grated ginger
pinch fine sea salt

Preheat oven to 400°F. Wrap beets in parchment paper. Roast until tender, about 45 minutes. Let cool.

Drain and rinse rice. Place in a pot with 2 cups of water. Cover, boil and reduce to simmer. Cook until tender, about 45 minutes.

In a medium bowl, whisk together the lemon juice, olive oil, ginger and salt. Slip the skins off the cooled beets. Cut the beets into cubes and toss in the marinade. Let sit for at least 20 minutes.

While the beets are marinating, bring a medium pot of water to the boil. Add a few pinches of salt and the edamame. Simmer for a couple minutes until bright green and tender (do not overcook!). Drain and rinse under cold water to halt cooking. Toss with a little olive oil and sprinkle with flaky salt.

Julienne the carrots. To assemble, divide the rice among the bowls. Add the marinated beets, edamame, carrots and a dollop of Avocado Wasabi Cream (or beet root hummus). Sprinkle with nori flakes, sesame seeds and top with the spring onions (or lime zest).

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Breadfruit Falafels

Yummly

2 cups cooked breadfruit, 1 small breadfruit
1 Tbs lemon juice
5 cloves garlic
2 tablespoons tamari
1 tablespoon sesame oil
1 tablespoons avocado oil
2 tsp cumin
2 tablespoons dried parsley or a few fresh sprigs
2 tablespoons tahini
1/4 tsp black pepper
Oat flour (best for baking) or garbanzo bean flour (best for frying)

For breadfruit, cut stem off, cut in half cover the exposed halves with a bit of oil, place face down on parchment paper covered baking sheet and bake at 350 degrees fro one hour. Let cool, peel skin.

Combine all ingredients in a food processor. Blend until creamy. It will turn into a large ball. To make the falafel, grab chunks and roll in your palms into bite-sized balls. Dust in flour and fry in lots of coconut oil on both sides until crispy brown. Or bake in the oven at 350 degrees for 20 minutes.

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Baked Breadfruit Chips

Breadfruit peeled and sliced thin
Oil to lightly coat

Bake until crisp. Spread chips in a single layer or they will not crisp up.

Serve with smashed refried beans, walnut taco meat, nacho cheese, vegan sour cream and mango or papaya salsa.

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Breadfruit Burgers

1 breadfruit, baked (cut in half, bake at 350 for 60 minutes, peel and remove center stem)
1 onion finely diced
1 clove garlic
1 flax egg (1 tbs flax powder + 2.5 tbs water)
1 jalapeno pepper diced
1/2 red pepper diced
1 tsp each salt, cumin, paprika, turmeric, coriander

Breadfruit is an amazing binder for veggie burgers. You could throw this thing on the grill.

Ripe breadfruit will have some brown spots and white sap running down the sides. Unripe breadfruit is bright green, not as soft and not as sweet. Use ripe breadfruit.

Bake, peel and then mash the breadfruit while still warm. Add all other ingredients and use hands to mix and knead until the dough comes together. Form into balls or patties. Place in fridge for later cooking or cook immediately in coconut oil, turning until all sides are lightly browned. Or bake at 350 degrees for 15 minutes to cook through, then fry quickly just before serving. To freeze, form into patties and flash freeze then seal in freezer bag.

Serve with mango salsa or papaya salsa, homemade raw mayonnaise, kaffir ketchup and lilikoi lemonade.

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Taro Chips & Kaffir Ketchup

Taro Chips

1 taro root peeled, sliced thin with mandolin
avocado oil, salt, pepper, coriander powder

Kaffir Ketchup

1/2 cup dried tomatoes
2 tomatoes
1 clove garlic
1/2 c olive oil
1 tbsp balsamic vinegar
2 medjool dates
2 tsp paprika
1/4 - 1/2 fresh kaffir lime leaf
1 tsp chili flakes
2 tsp oregano
dash of salt, black pepper, coriander powder

Brush kalo slices with avocado oil ( high heat oil), sprinkle with salt, pepper and coriander powder and bake in oven 30 minutes or until crisp. Toss at 15 minutes.

Blend ketchup ingredients until smooth.

Make a small portion and eat right away - they get soft and if you reheat them they become hard.

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Purple Okinawa Potato Chips

1 Okinawa potato, sliced thin with mandolin
avocado oil, salt, pepper

Brush potato slices with avocado oil (high heat oil), sprinkle with salt, pepper and coriander powder and bake in oven 30 minutes or until crisp. Toss at 15 minutes.

Make a small portion and eat right away - they get soft and if you reheat them they become hard.

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Papaya Cucumber Salsa

1 medium papaya
1 medium cucumber peeled, deseeded, chopped
1 bunch cilantro chopped
1 large jalapeño deseeded and chopped
1/4 red onion chopped
juice of 1/2 lime
dash of salt

Mix and serve. Or blend half for a saucier salsa.

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Mango Breadfruit Curry

1 tablespoon coconut oil
Breadfruit slices from 1/2 breadfruit
1 large mango
1/2 onion sliced
8 cloves garlic (LOTS of garlic)
12 oz. coconut milk
Large handful chopped fresh herbs (cilantro, basil, parsley)
Large handful spinach, roughly chopped
Squeeze of lilikoi, or fresh lime
1/2 teaspoon salt

This recipe is from Red in Waimea on the North Shore of Oahu. He uses fresh ahi tuna (which is awesome), and I substitute with breadfruit slices (also delish). Red adds fresh squeezed coconut milk that he makes himself using a coconut scraper (the sit-down kind) to grind the coconut and squeeze out the milk. I use frozen or canned coconut milk.

Heat coconut oil, add onion and garlic, then mango, then coconut milk. Add ahi tuna, or breadfruit slices, until heated through. Serve over rice with a side of purple potato hash browns.

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Purple Potato Hashbrowns

1 large purple Okinawa potato
lots of coconut oil
lots of garlic
lots of salt

Purple potatoes have light colored skin and purple flesh. Grate the potato, add garlic and salt and mix. Heat the oven to 350 degrees. Heat oil until very hot in a cast iron pan. Add the potatoes and press down lightly and do not stir, let sit and cook for 4 minutes, in order to flip over and let cook for a 3-4 minutes on the other side. Put in the oven for 15-20 minutes until the potatoes are dry and crispy.

See Margaret's Dish for the method.

Goes great with Mango Breadfruit Curry which is a wet dish and needs a starchy compliment.

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Papaya Popsicle

3 cups chopped papaya
½ cup coconut milk
2 Tbs lime juice or pulp from one lilikoi
1/2 tsp vanilla
1 Tbs honey

Blend. Pour into small cups or popsicle molds with popsicle sticks. If your papaya is juicer, you may need to freeze for 20-30 minutes, then add the popsicle sticks so that they will stand up properly. Write something on the end of the stick for fun. I use small plastic cups to freeze.

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Lilikoi Lemonade

Lemon
Lilikoi
Honey
Mint

Squeeze lilikoi into strainer and press over a bowl to remove seeds and separate the juice. Optionally, briefly pulse lilikoi in a blender to loosen the seeds from the pulp and make it easier to strain. Add juice to blender with water, fresh squeezed lemon juice, squeeze of honey and pour over ice. Or blend with ice for a slushy drink.

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Guava Limeade

Fresh squeezed lime
Passion fruit - guava
A squeeze of honey
A squeeze of lilikoi
Mint (add a leaf to the blender and also for garnish)

Cut passion fruit in half and squeeze pulp into blender, add other ingredients. Blend and strain to remove most seeds and pulp. Serve as is or blend with ice to make a slushy cold drink.