ALMOND MYLK



It is so simple to make your own milk. You literally blend water with nuts or seeds and strain. I like adding in a little maple syrup for sweetness.

I use Almond Milk as my main milk. So anything you use milk in, I use almond milk in. I find it versatile and that my body loves it and my recipes come out great. Almonds are naturally alkalizing, so... so is this. You can change the recipe to suit your taste buds; more almonds, more water, but this is how I like it.

I use a nut milk bag to strain it-you can find it for sale at most health food stores. If you can’t-a paint strainer from a hardware store will work or just use a clean dishtowel to strain it.

Make 2 qts
5 minutes total time

1 cup organic raw almonds
7 cups water
2 tablespoons maple syrup (optional)

In a Vitamix or blender, mix almonds with water, gradually taking it to high. You want to pulverise those almonds. Next, strain through nut milk bag into large bowl. Transfer to a pitcher and store in fridge. Will last 3-5 days in your fridge.

You can replace any nut or seed for almonds. At the cafe we make Mac Nut Coconut Milk for all our acai bowls and smoothies. I have tried and love cashews, sesame seeds and coconut, and they all are tasty in there own way. Have fun and find the one that makes your tastebuds happy.
There are many things you can do with the leftover pulp, however, these days I compost it.


REPLACEMENT IDEAS

REPLACEMENT IDEAS

Replacement Guide

This is the list of vegan food I use to replace ingredients in my recipes.

This guide will help you replace products either all at once or slowly over time as you need them.

In this program, I will show you what products I love that you can start replacing with the ones you already have in your fridge. Just a healthier alternative.

The transition to a healthier life is about to get more comfortable.
I use many of these ingredients in the recipes on the cleanse. I believe that if you, just swap out what you eat for plant-based versions that are healthier, you will see a dramatic shift in your body and energy.

This is a guide to give you ideas about what you can swap for what.

 

DAIRYLESS

Milk and Creamers-

What you need to know about non-dairy milk and creamer is, there are so many different types. Some are more like non-fat milk, others closer to 2% and the creamers are closer to whole milk. It is essential to find one that you love, so you don’t go back.

The replacements for milk keep coming, but my personal favorites are:

  • Almond Milk
  • Soy Milk
  • Cashew Milk
  • Oat Milk
  • Hemp Milk
  • Coconut Milk
  • Rice Milk

It is so easy to replace milk in any recipe.

If it’s vanilla or flavored milk it may not be suitable for your savory dishes. I love it in a smoothie but vanilla mashed potatoes, are not my favorite.

I prefer almond milk for everything. The refrigerated ones are creamier than what you find on the shelf. My recommended brand is CALIFIA. I love the original.

 

Creamers/ Half and Half-

New creamers are popping up every day. I find that most don’t stand up to the original. They aren’t as creamy or thick.

  • Soy Creamer
  • Coconut Creamer
  • Almond Creamer
  • Stir in Creamer

My favorite creamer to replace half and half is…

So Delicious Coconut Milk Creamer

Laird Superfoods Coffee Creamer (stir in)

Many brands also have flavoring if that is your jam.

 

Butter and Cream Cheese-

Butter

I first tried vegan butter 16 years ago when I was at a friends dinner party, and it was all I could talk about. I loved it more than butter. I made the switch to vegan butter before I was ever vegan.

My favorite is Earth Balance, it comes in different varieties, but every one is delicious.

 

  • I always buy their soy free variety when available.
  • Use it in place of anything you would use butter for.
  • The possibilities are endless, Skies the limit.

 

Cheeses and Dairy-

Daiya Cheese for melting
Chao Slices for snacking
Follow your heart for burgers
Mykonos Garlic Herb for goat cheese

Cream Cheese-

I love a good bagel with cream cheese, add some fresh veggies, and I’m in heaven. The cream cheese replacements didn’t taste good when I first went vegan, but they have come far since then.

There are so many cream cheeses on the market these days,
I recommend

Kite Hill Chive and Original Cream Cheese.
Kite Hill is almond based, and you would never know.

Daiya Cream Cheese 

Yogurt-

Kite Hill Almond
So Delicious Coconut Milk
Forager Cashew Yogurt

 

Sour Cream-

Tofutti Sour Cream
Homemade Cashew Cream

 

EGGS AND MEAT

Eggs-

Vegan Egg
Tofu (poached, fried or scrambled)
Bob’s Red Mill Egg Replacer

Tofu-

Tofu is delicious and takes on any flavor it’s marinating in.
I love Wildwood Tofu.
You want to always buy soy organic as the conventional soy is  Genetically modified.

 

Meats

Sausages- 

Field Roast Sausages ( I love Italian and apple sage)
Tofurky Sausages
Beyond Meat Sausages

Burgers-

Beyond Meat Burgers
Amy’s California Burger
Impossible Burger
Sunshine Sunflower Burgers

Chicken-

Beyond Meat Chicken Strips
Chicken Nuggets- Chik’n Nuggets
Jackfruit

Hot Dogs-

Tofu pups Hot Dogs
Field Roast Frankfurters

 

 

Condiments

 Mayo
Veganaise
Just Mayo

Ketchup
Organic Ketchup

Pasta Sauce-
Any organic non dairy

Soy Sauce/ Teriyaki-
San J Tamari
San J Teriyaki

BBQ Sauce-
Annie’s Original
Woodstock Original
Homemade

Pasta Sauce-
Any organic (non-dairy) tomato sauce
Pesto (no cheese please)
Imagine Vegetable Broth or Stock

Nutritional Yeast-
IN BULK

Nut butter and Jelly-
Organic without added ingredients

Salad Dressings-
Annie’s Goddess
Braggs Healthy Vinaigrette
Follow Your Heart Ranch
Homemade

Hummus and Dips-
Sabra Organic
365 Hummus

Oils and Vinegars-
Olive Oil
Balsamic
Rice Vinegar

 

Pantry Items

Pasta-
Any organic Pasta, without eggs or dairy

Noodles-
Any organic noodles without eggs or dairy

Canned Beans-
Organic

Dried Beans-
Organic

Soups-
Amy’s Soups

Breads-
Check labels, but lots of breads are naturally vegan

Bagels/English Muffins-
Check labels, but lots of these are naturally vegan

Tortillas- corn or flour-
Mainly vegan, but check labels

Taco Shells-
Mainly vegan, but check labels

Croutons-
Homemade

Chips/Crackers-
Garden of Eatin Tortilla Chips
Cabo Corn Chips
Kettle Brand Chips- non-dairy flavors
Lundberg Rice Chips- non-dairy flavors
Simple Mill Crackers- non-dairy
Any organic replacement for a cracker you love

Mac n Cheese-
Annie’s Vegan
Daiya

Ramen Noodles-
Organic Vegetable Flavors

French Fries-
Buy organic

Baked Goods-
Newman Os
Annie’s Cinnamon Crackers
Uncle Eddies Vegan Cookies

Candy-
Justin Dark Chocolate Bars
Surf Snack Gummies

Chocolate-
Enjoy Life Semi Sweet Chips
Non -Dairy Chocolate

 

In the Freezer

Waffles-
Vans Frozen Waffles

Burritos-
Amy’s Non-dairy Burritos
Tofu Scramble Burrito

Entrees-
Amy’s Vegan Raviolis

Pizza-
Amy’s Cheeseless
Daiya Pizza

Appetizers-
Annie’s Chun Potstickers
Amy’s Vegan Pizza Bites

 

 

Sweet Treats and Baking Swaps

Ice Cream-
Nada Moo
Ben and Jerrys Non Dairy
Homemade

Pudding-
Almond Milk Pudding Cups
Homemade

Cookies/Bars-
Newman Os
Newman’s Oatmeal Choclate Chip
Enjoy Life Double Chocolate
Homemade Brownies
Homemade Cookies

Marshmallows-
Dandees Marshmallows
Trader Joe’s Marshmallows

Whipped Cream-
Rice Whip
Soy Whip
Coco Whip
Homemade

Flours-
Change to organic flour, whatever flour you prefer. In my pantry you will find
All purpose, Brown Rice and Almond Flours.

Oats-
Change to organic oats

Sugar-
Organic Sugar
Maple Syrup
Organic Brown Sugar

Baking Soda and Baking Powder-
Bob’s Red Mill or any organic aluminum free replacement

Salt-
Organic Pink Salt

 

Drinks

Caffeine-
Coffee (switch to organic)
Black Teas (switch to organic)
Yerba Mate

Soda and Juice-
Switch to organic
I love Blue Sky (sugar) Soda
Virgil (sugar and sugar free varieties) Root Beer
Zevia (sugar free)

Sparkling Water-
San Pellegrino
La Croix

Fresh Squeezed Juice-
Fresh Squeezed Only Please

Herbal Teas-
Peppermint Tea
Go India Sweet Rose
Raspberry Leaf Tea

Wine and Beer-
Switch to organic

 

Where do I shop?

If you don’t have a Whole Foods near you, I’ll bet somewhere there is a health food store close by.  Here on Kauai, we have five small health food stores. I shop at all five, as they all offer different products. I have my main one but do small shopping at the others. I have three kids, and they eat a lot, so I shop a lot.

We don’t have a Whole Foods here, which is nice as Kauai is quaint and small with smaller businesses. I do enjoy them anytime I travel. I don’t know if I would cook if I lived near one.
If you haven’t been to it, you will be amazed at all the products you never knew existed. For the most part, I try to buy organic (see attached sheet). However, I always try to find the best product replacement available.

In Hawaii it is very expensive to have food shipped, but if you are on the mainland, a quick google search will find you an online health food store that delivers. Since Amazon bought Whole Foods, you can have it delivered right to your door.

Farmers Markets are another great way to find organic fruits and veggies.
I love when you can get fresh bread along with other products as well. Big plus as you are supporting local farmers and your body with the freshest food.

Any unprocessed plant food is vegan, this includes fruit, vegetables, nuts, seeds, beans, and legumes.

 

HOW TO TELL IF A PACKAGED FOOD IS VEGAN?

Start by scanning the products label and packaging. Due to the rise of veganism, in the last few years more and more products are being labeled as vegan. Look for products that say “Suitable for Vegans” or have the “Certified Vegan” logo.

 

ALLERGEN INFORMATION

Find the allergy information of a product by looking near the very bottom of it’s ingredient list. If the product contains milk ingredients, eggs, or shellfish it will plainly say, “Contains milk, eggs, shellfish”. This doesn’t work so well for products containing meat, but it will quickly tell you whether or not it’s worth reading the whole ingredients list or not.

 

READ THE INGREDIENTS

There are many by-products derived from animals which can cause some confusion at first, for example; whey powder, casein, and modified milk ingredients are all dairy products. Don’t let that scare you! You’ll be amazed at how quickly you learn what ingredients to avoid, it’s nothing to cry over, you’ll learn it all in time!

MAKE SURE PERSONAL CARE ITEMS AND COSMETICS ARE CRUELTY-FREE AND VEGAN

READ VEGAN LABELING & INGREDIENT LISTS

Start by scanning the product’s label and packaging. Look for products that have the “Certified Vegan” logo. If the product is simply labeled “vegan” or “contains no animal ingredients” do not take that as a guarantee, read the full ingredient list and find out for yourself. Make good use of vegan/cruelty-free product lists that are easily found online, it’s a lot easier to do research at home than trying to understand some of the unregulated terms used in packaging.

 

 

 

 

 

WINNER WINNER VEGAN DINNER

WINNER WINNER VEGAN DINNER

COMFORT BOWL

Take Me Back Comfort Bowl

This takes me to a place of total comfort. It is hearty and warm. It’s salty and sweet. It reminds me of thanksgiving with BBQ sauce instead of cranberry. You can always add or take away any of the toppings you don’t love. Do yourself a favor and make it on a rainy day.

Serves 4

  • 1 recipe of mashed potatoes- heated warm
  • 1 bunch of kale destemmed and chopped
  • ½ onion sliced
  • ½ cup mushrooms-sliced
  • 1  small bag frozen corn thawed
  • 1 cup BBQ sauce-your favorite jar or recipe
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon extra virgin olive oil

In a hot skillet on medium heat, add olive oil to pan and add the onions, cook for one minute then add the mushrooms, saute one minute and then add the kale. Add salt and pepper. Cook for two more minutes and take off the heat. For serving to add a scoop of mashed potatoes in a bowl and top with pan sauteed veggies and top with a dollop of BBQ Sauce.

I love mashed potatoes—and not just at the holidays. They make the perfect bed for whatever savory dish you are serving.

SERVES 6 PREP TIME 25 MINUTES

4 cups water 3 russet potatoes, peeled and quartered 1/8 cup vegan butter 1/2 teaspoon salt 1/4 to 1/2 cup nondairy milk Bring the water to a boil in a large pot over medium-high heat. Add the potatoes, and cook until they are soft but not falling apart, about 20 minutes.

Drain the potatoes and return them to the pot. Add the butter, salt, and the mil slowly. Mash with a potato masher until all the lumps are gone. If desired, stir in another ¼ cup of milk.

Recipe Notes:

Sub russet potatoes with sweet potatoes or cauliflower, and follow the same instructions.

HEAVENLY NOT FRIED AVO TACOS

  • 1 box gluten-free breadcrumbs (10.5 ounces) (make sure it is vegan)
  • 1 teaspoon salt, divided
  • 2 ripe avocados, peeled and sliced
  • 1 tablespoon olive oil, plus more for frying
  • 3 teaspoons relish
  • 1 cup vegan mayo
  • 1 head green cabbage, shredded
  • ¼ cup shredded red cabbage 1
  • 2 tortillas (gluten-free flour or corn, your choice)
  • Hot sauce (optional)
  • Preheat the oven to 400°F (if baking the avocado).

Put the breadcrumbs in a shallow bowl and mix in ½ teaspoon of the salt. Dip the avocado slices into the breadcrumbs, pressing to coat; set aside.
You can either pan fry or bake the avocado. To pan-fry: coat a large skillet with oil and place it over medium heat. When the oil is hot, add the breaded avocado slices and cook for 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate to drain. To bake: line a baking sheet with parchment and grease the parchment with a little olive oil. Arrange the avocado slices on top and bake for 15 minutes or until golden.

To make the sauce, combine the relish, remaining ½ teaspoon salt, and vegan mayo in a small bowl. Stir well with a fork until no lumps remain. Taste and add a little relish juice for extra fla vor.

Heat the tortillas in a skillet over low heat, or warm them in the oven.
Mix together the green and red cabbage in a large bowl.

In the center of each tortilla, place 2 avocado nuggets, a handful of cabbage, a dollop of sauce, and a few drops of hot sauce, if you like. Celebrate this miracle on Taco Tuesday or Sacred Sunday.

SWEET POTATO BURRITOS

I’m always trying to change up new flavors into burritos. This is one of my favorite new recipes. The coco rice is buttery tasting, the sweet potato and beets are crunchy and the red pepper cashew cheese adds creaminess.

Roasted seeet potato and beets

  • Preheat oven 400
  • Line sheet pan with parchment paper
  • 1 sweet potato, chopped in 1/2 inch nuggets
  • 1 beet, chopped in 1/2 inch nuggets
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt

On sheet pan mix sweet potatoes, beets, olive oil, and salt.
Cook in the oven for 30 minutes until golden and caramelized.

Coco Rice

This is so yummy. Trust me. It somehow reminds me  buttered rice.

  • 1 cup jasmine rice
  • 1 cup coconut milk ( canned)
  • 1 cup water
  • 1 teaspoon salt

Mix ingredients in a saucepan and bring to a boil of high. Once you have bubbles, stir, fiber and turn down to low. Cool for 20 minutes.

Roasted Red Pepper Cashew Cheese

This is like cheese sauce with a kick. It’s creamy, dreamy and spiced not spicy.

  • 1 cup cashews
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 roasted Red bell pepper and a  splash of juice

Mix all ingredients in vitamix or high powered blender gradually bringing up to high and blending for 30 seconds.

FOR BURRITOS

  • 4 tortillas (warmed)
  • Black beans ( homemade or canned
  • Romaine lettuce shredded

Assemble burritos by layering tortilla

With, rice, cashew cheese, beans, roasted veggies, and lettuce. Roll into a burrito!

Mac and Cheese Please

Yes please to mac and cheese but without the dairy and gluten, double, please!
Have fun and add yummy sauteed vegetables or top with bread crumbs. We use carrots with cashew cheese to create our sauce.

  • 1 package brown rice elbow macaroni
  • 1 carrot cut in thin circles
  • 2 cups cashew cheese-see recipe
  • 1 teaspoon salt
  • Pepper to taste
  • Hot sauce optional

Make pasta according to box instructions. In a small pot boil or steam your carrots until they are soft about 10 minutes. Remove from heat and drain. In a blender add carrots to cashew cheese and blend. Once you strain pasta, add it back to pot and add cashew carrot cheese. Stir in salt and pepper. Serve Hot.

NOW WE ARE ON TO SNACKS

WINNER WINNER VEGAN DINNER

LUNCH

PUMPKIN KALE SOUP

Welcome Home Pumpkin Soup

 

I believe pumpkin should be eaten all year long. It is all sorts of good for you. This recipe was on the menu when I first bought the cafe. We have changed it a little but it is still original. It has been on the menu since then and now both locals and island visitors come back year after year for the pumpkin soup.

  • Makes 8-8 oz bowls
  • ½ cup onion chopped
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 1 tablespoons salt
  • ½ cup white wine
  • 1 teaspoon curry
  • ½ teaspoon chili flakes
  • 2 cans pumpkin
  • 4 cups of water
  • ½ bunch kale (chopped)
  • 2 cans of coconut milk
  • 1 teaspoon olive oil

In a soup pot, saute ginger, garlic, and onions in one teaspoon olive oil. Saute until translucent, then add salt, wine, kale, and spices until kale starts to wilt. Add pumpkin, water, and coconut milk, constantly stirring so kale doesn’t stick. Cook for about 30 minutes. Serve in bowls and top with toasted pumpkin seeds.

GARDEN SALAD WITH PANIOLO RANCH

 

All Chopped Up Salad

I am always eating salad. It is one of my go-to foods because it’s healthy, yummy, and there are so many variations you can make. But this recipe is one of my all-time favorites because by chopping everything small you get bites of most of the ingredients in every bite. I serve it with my Homemade Ranch Dressing. This salad is yummy, dreamy, and creamy. You can change it up to include your favorite salad toppings, I stick with the basics…

Serves 4

  • 8 oz of your favorite lettuce. I use local organic mixed greens and tear the lettuce to bite-sized pieces
  • 1 carrot peeled and chopped finely
  • ½ cucumber chopped finely
  • ½ avocado chopped
  • ¼ cup cherry tomatoes chopped
  • ½ oz clover sprouts
  • Ranch Dressing (see recipe)

Put greens in a bowl or on a platter, top with the rest of the ingredients and serve with Ranch Dressing.

Paniolo Ranch

One of my favorite snacks in highschool was french bread dipped in ranch. When I went vegan, I missed ranch and all the store-bought junk didn’t satisfy my craving. So, I went to work and this is now the ranch dressing we serve at the cafe. I still sometimes indulge in that snack with our vegan garlic toast (recipe to come). It’s not all that healthy, but, you could substitute cashew cream for the veganaise to make it healthier.

  • One bunch fresh dill or 2 tablespoons dried dill
  • 1 jar vegenaise
  • 1 cup of coconut milk
  • 1 tsp salt
  • 1 tsp garlic powder.

De-stem and chop dill finely (I cheat and put it in the Cuisinart). Set aside. In blender combine vegenaise, milk, salt, and garlic powder. Blend until everything is fluid. Add more milk if you like it runnier, less milk if you like it thicker. On low, slowly add in dill and let blender stir until dill is incorporated. If you blend too high dressing will turn green. Refrigerate.

 

I believe pumpkin should be eaten all year long. It is all sorts of good for you. This recipe was on the menu when I first bought the cafe. We have changed it a little but it is still original. It has been on the menu since then and now both locals and island visitors come back year after year for the pumpkin soup.

  • Makes 8-8 oz bowls
  • ½ cup onion chopped
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 1 tablespoons salt
  • ½ cup white wine
  • 1 teaspoon curry
  • ½ teaspoon chili flakes
  • 2 cans pumpkin
  • 4 cups water
  • ½ bunch kale (chopped)
  • 2 cans coconut milk
  • 1 teaspoon olive oil

In a soup pot, saute ginger, garlic, and onions in one teaspoon olive oil. Saute until translucent, then add salt, wine, kale, and spices until kale starts to wilt. Add pumpkin, water, and coconut milk, constantly stirring so kale doesn’t stick. Cook for about 30 minutes. Serve in bowls and top with toasted pumpkin seeds.

California Beast Burger

 

  • Beyond Meat OR VEGGIE Burgers
  • Hamburger Buns
  • Follow your heart smoked Gouda Slices
  • Lettuce
  • Tomatoes
  • Red Onions
  • Hawaiian 1000 island or ranch  My Ranch ( see recipe)

Pickles on side

Cook your veggie burger on the grill or stovetop and once you flip, add cheese until it melts. I toast my buns- it’s up to you. I put sauce on both buns and then assemble.

 

All Chopped Up Salad

I am always eating salad. It is one of my go-to foods because it’s healthy, yummy, and there are so many variations you can make. But this recipe is one of my all-time favorites because by chopping everything small you get bites of most of the ingredients in every bite. I serve it with my Homemade Ranch Dressing. This salad is yummy, dreamy, and creamy. You can change it up to include your favorite salad toppings, I stick with the basics…

Serves 4

  • 8 oz of your favorite lettuce. I use local organic mixed greens and tear the lettuce to bite-sized pieces
  • 1 carrot peeled and chopped finely
  • ½ cucumber chopped finely
  • ½ avocado chopped
  • ¼ cup cherry tomatoes chopped
  • ½ oz clover sprouts
  • Ranch Dressing (see recipe)

Put greens in a bowl or on a platter, top with the rest of the ingredients and serve with Ranch Dressing.

Paniolo Ranch

One of my favorite snacks in highschool was french bread dipped in ranch. When I went vegan, I missed ranch and all the store-bought junk didn’t satisfy my craving. So, I went to work and this is now the ranch dressing we serve at the cafe. I still sometimes indulge in that snack with our vegan garlic toast (recipe to come). It’s not all that healthy, but, you could substitute cashew cream for the vegenaise to make it healthier.

  • One bunch fresh dill or 2 tablespoons dried dill
  • 1 jar vegenaise
  • 1 cup of coconut milk
  • 1 tsp salt
  • 1 tsp garlic powder.

De-stem and chop dill finely (I cheat and put it in the Cuisinart). Set aside. In blender combine vegenaise, milk, salt, and garlic powder. Blend until everything is fluid. Add more milk if you like it runnier, less milk if you like it thicker. On low, slowly add in dill and let blender stir until dill is incorporated. If you blend too high dressing will turn green. Refrigerate.

I believe pumpkin should be eaten all year long. It is all sorts of good for you. This recipe was on the menu when I first bought the cafe. We have changed it a little but it is still original. It has been on the menu since then and now both locals and island visitors come back year after year for the pumpkin soup.

  • Makes 8-8 oz bowls
  • ½ cup onion chopped
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 1 tablespoons salt
  • ½ cup white wine
  • 1 teaspoon curry
  • ½ teaspoon chili flakes
  • 2 cans pumpkin
  • 4 cups water
  • ½ bunch kale (chopped)
  • 2 cans coconut milk
  • 1 teaspoon olive oil

In soup pot, saute ginger, garlic, and onions in one teaspoon olive oil. Saute until translucent, then add salt, wine, kale, and spices until kale starts to wilt. Add pumpkin, water, and coconut milk, constantly stirring so kale doesn’t stick. Cook for about 30 minutes. Serve in bowls and top with toasted pumpkin seeds.

KALE PAPAYA SALAD

 

How to Fall in Love with Kale Salad

This is so tasty. You won’t believe that it’s as simple as it is. We use the dressing not just on this salad but also on greens, and as a stir-fry sauce.

Kale is another super superfood. We use papayas and mac nuts because they are locally grown here in Kauai and they both have great nutrients, including healthy fat and antioxidants. You can use whatever is local to you.

Serves 4

  • 1 bunch of kale-destemmed and chopped (for softer texture massage kale until it softens)
  • 1 papaya-cut and chopped in cubes (about 1 cup)
  • ¼ cup chopped mac nuts
  • ¼ cup mac nut dressing
  • Mac Nut Dressing
  • 3 cups mac nuts
  • 1 ½ cups rice vinegar
  • ¾ cup maple syrup0
  • ½ cup tamari
  • ¼ sesame oil

Place all the ingredients in a Vitamix or blender and blend on high until sauce is dreamy and creamy.

In a bowl toss salad in dressing and then transfer to a platter and top with papaya and mac nuts.

SWEET POTATO BURRITOS

 

A mouthful of flavors!

SWEET POTATO BURRITOS 

 I’m always trying to change up new flavors into burritos. This is one of my favorite new recipes. The coco rice is buttery tasting, the sweet potato and beets are crunchy and the red pepper cashew cheese adds creaminess.

Roasted seeet potato and beets

  • Preheat oven 400
  • Line sheet pan with parchment paper
  • 1 sweet potato, chopped in 1/2 inch nuggets
  • 1 beet, chopped in 1/2 inch nuggets
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • On sheet pan mix sweet potatoes, beets, olive oil, and salt.
  • Cook in the oven for 30 minutes until golden and caramelized.

Coco Rice

This is so yummy. Trust me. It somehow reminds me  buttered rice.

  • 1 cup jasmine rice
  • 1 cup coconut milk ( canned)
  • 1 cup of water
  • 1 teaspoon salt

Mix ingredients in a saucepan and bring to a boil of high. Once you have bubbles, stir, fiber and turn down to low. Cool for 20 minutes.

Roasted Red Pepper Cashew Cheese

This is like cheese sauce with a kick. It’s creamy, dreamy and spiced not spicy.

  • 1 cup cashews
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 roasted red bell pepper and a  splash of juice

Mix all ingredients in vitamix or high powered blender gradually bringing up to high and blending for 30 seconds.

FOR BURRITOS

  • 4 tortillas (warmed)
  • Black beans ( homemade or canned
    Romaine lettuce shredded

Assemble burritos by layering tortilla

With, rice, cashew cheese, beans, roasted veggies, and lettuce. Roll into a burrito!

Skies the limit with this one. Now onto snacks

THAT’S IT FOR LUNCH, CLICK FOR DINNER

WINNER WINNER VEGAN DINNER

BREAKFAST

Apple Cinnamon OATS

This is so dreamy and creamy. It will fill you up and give you the energy to make it through your day.

  • 1/2 cup oats
  • 1 cup of water
  • 1 apple, chopped in a small piece
  • 2 teaspoons maple syrup
  • Splash of almond milk

1/4 teaspoon cinnamon on medium heat in a saucepan combine oats and water, stir. Bring to a boil and turn down the heat to low, still stirring until as water is absorbed. Transfer to a bowl. Top with apples, maple syrup, cinnamon, and a splash of almond milk.

…ENJOY…

TOFU SCRAMBLE

 

Can’t Believe it’s Not Eggs-Tofu Scramble

I love weekend breakfast and brunch when the family gathers around the table to have a meal and relax together. Growing up, I loved scrambled eggs with cheese and house potatoes with toast. When I first went vegan, I had a hard time finding meals to replace this yumminess, and then I started experimenting with tofu. It is my go-to big breakfast and one that will leave non-vegan guests happy. I serve it with my Homey Roasted Potatoes and bread slathered in vegan butter.

  • 24oz firm to extra firm tofu
  • 1 tablespoon olive oil
  • ½  cup zucchini diced
  • ¼ onion diced
  • ½ red or orange bell pepper diced
  • ½ bunch kale-destemmed and chopped
  • ½  teaspoon curry or turmeric powder
  • 2 tablespoons Tamari
  • Salt and pepper to taste

In a skillet on medium heat add olive oil to a pan, add in onions, bell pepper, zucchini, and kale. Stir every minute so they don’t stick to the pan. In a bowl, while they cook take your tofu and crumble it with your hands into the bowl to look like a scrambled egg consistency. Once your veggies are sautéed golden, add tofu crumbles and lower heat to medium-low. Add in curry and tamari and stir until it is colored yellow and looks like an egg scramble. Add salt and pepper to your taste buds delight and serve.

Although it has curry in it, this dish doesn’t have a curry taste and is used mainly for color. You can always adjust or omit it.

ALMOND BUTTER BANANA TOAST

This is so easy to make and satisfies any appetite.

  • 2 slices of bread toasted
  • 2 Tablespoons Almond Butter
  • 1 Banana sliced

Spread almond butter on toast, top with banana,
Thats it.

Sometimes I sprinkle it with chia seeds.

On a Beach in Hawaii Smoothie

 

This yumminess drinks more like a hybrid of a juice/smoothie. We sell this at the cafe and are proud that it. When you make it at home, let it transport you back to a beach in Hawaii.

  • Makes 16 oz.
  • Takes 5 mins
  • 1 cup kale
  • ½  cup cucumber
  • 1-1/2 cups frozen mango
  • 1 cup of coconut water

Add all ingredients in a blender and slowly bring speed from low to high. Let blend for 30 seconds until it’s a beautiful shade of green.

All of the ingredients have amazing health benefits, like…

Kale contains antioxidants like vitamin C, beta-carotene, and manganese, kale also provides us with at least 45 different recently discovered flavonoids, including kaempferol and quercetin. Many of the flavonoids in kale are also now known to function not only as antioxidants but also as anti-inflammatory compounds. Cucumber is full of B-vitamins, Vitamin C, Calcium, Magnesium, Potassium to name a few and relieves stress by supporting your adrenal glands. Mangos contain over 20 vitamins and minerals, classifying them as a superfood. Coconut is a good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin, and pyridoxine, which makes it excellent for energy!

FLUFFY PANCAKES

 

Make Me Banana Pancakes, pretend like its the weekend. Jack Johnson made banana pancakes famous and we enjoy them in Hawaii all the time. Bananas are a year-round fruit grown here and probably an ingredient in most kitchens. This is a way to get a little health in your kids’ pancakes. My recipe is vegan, so that means it is dairy-free and egg-free. I always top them with earth balance(vegan butter) and real maple syrup. Most of the ingredients are staples we always have in our kitchen

  • Makes 12- 4-inch pancakes
  • Prep time 5 minutes
  • cooking time 15 minutes
  • total time 20 minutes
  • 3 medium-sized bananas mashed ( i use a fork )
  • 2 cups of organic flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 cups non-dairy milk. I use almond milk
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
  • 2 Tablespoons coconut oil
  • Vegan butter for cooking

Mix all dry ingredients together- set aside. Mix bananas, milk, and apple cider vinegar -then mix the two together. Pancake batter should not be overmixed, you want it a little lumpy. have pan hot on medium heat and add butter. Use ¼ cup measuring cup to measure out pancake batter into pan.

Tips…

  • Test your pan heat with your first pancake
  • Don’t over mix- this is a common mistake
  • Always wait until there are bubbles in your pancake to flip it.
  • add more butter to your pan in between.

Top with vegan butter and maple syrup and watch everyone devour them.

WINNER WINNER VEGAN DINNER

SNACKY SNACKS

Strawberry Mylk

I love making mylks – they are so tasty- Nutty Milk

It is so simple to make your own milk. You literally blend water with nuts or seeds and strain. I like adding in a little maple syrup for sweetness.

I use Almond Milk as my main milk. So anything you use milk in, I use almond milk in. I find it versatile and that my body loves it and my recipes come out great. Almonds are naturally alkalizing, so… so is this. You can change the recipe to suit your taste buds; more almonds, more water, but this is how I like it.

I use a nut milk bag to strain it-you can find it for sale at most health food stores. If you can’t-a paint strainer from a hardware store will work or just use a clean dishtowel to strain it.

Make 2 qts

5 minutes total time

  • 1 cup organic raw almonds
  • 7 cups water
  • 2 tablespoons maple syrup (optional)

In a Vitamix or blender, mix almonds with water, gradually taking it to high. You want to pulverize those almonds. Next, strain through nut milk bag into a large bowl. Transfer to a pitcher and store in the fridge. Will last 4 days in your fridge.

You can replace any nut or seed for almonds. At the cafe, we make Mac Nut Coconut Milk for all our acai bowls and smoothies. I have tried and love cashews, sesame seeds and coconut, and they all are tasty in there own way. Have fun and find the one that makes your tastebuds happy.
There are many things you can do with the leftover pulp, however, these days I compost it.

STRAWBERRY MYLK

  • 2 cups mylk
  • 5 frozen strawberries
  • 2 dates

In a blender add milk, strawberries, and dates and blend gradually bringing up to high. Blend for 30 seconds. Sometimes I add chocolate chips.

Chocolate Chip Apricots

I love quick, sweet and easy snacks.

I always have dried apricots in my pantry and chocolate chips in my freezer. This became by go to dessert.

  • 5 apricots
  • 1/4 cup mini chocolate chips

Tear apricots in half. Take a sticky side and dip in chocolate chips. Repeat

Ants (none harmed) on a Log

I am a grown-up child when it comes to snacks. I still love ants on a log. This is such a satisfying yummy snack

  • 2 stalks of celery cut into 4 pieces
  • 2 Tablespoons Almond Butter
  • 1/8 cup of raisins

Spread almond butter on celery. Top with raisins. That’s it. I enjoy this as breakfast, lunch or a snack.

Berry Dream Smoothie

I Heart Blueberries

I really do love blueberries. Whether enjoying them fresh or in this delightful smoothie, they are a norm in my life and self-care. You see, blueberries are full of antioxidants and they give me a burst of energy. Try it for yourself and see. I also drink a lot of smoothies and I love to have ones that are creamy without the bananas. This has become my favorite creamy bananaless smoothie and it’s on the menu at the cafe. We make an acai bowl with the same base!

In Blender:

  • 1 cup frozen blueberries
  • 2 frozen coconut cubes
  • 1 date (not frozen)
  • 1 cup non-dairy milk

In a Vitamix or blender, add all ingredients and blend for about 45 seconds. Enjoy right away.
At the cafe, we also remove half of the milk and blend it. We use this as the base for our Blueberry Acai Bowl and top with fresh bananas and granola.

Hapa Hummus

In Hawaii, Hapa means half. This recipe is half peanuts and half black beans believe it or not, and it is a crowd-pleaser. Peanuts are actually legumes so it is no wonder that peanut butter goes so good with black beans. Serve this with fresh veggies, tortilla chips or as a wrap.

Serves 6

  • 3 garlic cloves, peeled, or jarred
  • 1/2 cup packed fresh cilantro leaves
  • 1 (15 ounce) cans black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons lime juice (juice from 1 to 2 limes, or to taste)

Finely chop garlic and cilantro in a food processor. Add beans, oil, and peanut butter, then the juice from one lime. Process until beans are pureed, stopping midway to scrape sides of the processor bowl. Add remaining lime juice to taste.
Serve at once or refrigerate.

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