Want some new ideas about how to get more plant protein into your diet? This vegan Taco Salad uses chickpea (also known as garbanzo beans) in place of beef to give you a full flavored dish with no cholesterol and more fiber and nutrients. Paired with a creamy cucumber lime cilantro dressing, you will want to try this at home. This dish was presented by Chef Mama T Gonsalves from Umeke Market in our Learning Kitchen 2019. Read her bio HERE.

Learn how to make your favorite fried rice with a healthier twist – by using cauliflower to supplement the starchy rice. Did you know that if you grate (or chop) cauliflower while it is still raw then cook, it resembles the texture of rice? Doing this transforms your local fried rice into a dish with less calories, less carbs, more fiber and more nutrition, as cauliflower is one of the healthiest cruciferous vegetables. This dish was presented by Kimberly Oshita, a vegan Registered Dietitian from our Sponsor, Kaiser Permanente, in our Learning Kitchen 2019. Read Kim’s bio HERE.
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A Hawaiian and non-dairy version of a classic dish. You can substitute potatoes for the breadfruit, but we urge you to give this grown-local Hawaiian fruit called ‘ulu a try and reduce your carbon footprint from importing your food. It is the demo dish at VegFest 2018 by Kelly Stern, Entrepreneur and Chef at Goldilocks Grinds.  See her bio here. [Read more…]