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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Recipe: ‘Ulu (Breadfruit) Gratin
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…]
Recipe: Spicy Tofu Poke
A tofu version of a classic Hawaiian dish, with a creamy, spicy kick! It is the demo dish at VegFest 2018 by Madeline Kammerer, Community Outreach Assistant, Down to Earth Organic & Natural. See her bio here. [Read more…]
Recipe: Tofu Scramble
This healthy dish will be your go-to breakfast and has zero cholesterol and full of protein. It is the demo dish at VegFest 2018 by Kimberly Oshita, a Registered Dietitian and Certified Diabetes Educator at Kaiser Permanente. See her bio here. [Read more…]
Recipe: Spinach Luau
This simple but extremely satisfying dish is a plant-based twist on a traditional Hawaiian squid luau. This homey version of the Down to Earth deli’s Spinach Luau makes an excellent side dish for any meal. It will be demoed at VegFest 2018 by Madeline Kammerer, Community Outreach Assistant, Down to Earth Organic & Natural. See her bio here. [Read more…]
