Okinawan Sweet Potato Remoulade a locally made rendition of Mark Bittmans Celery Remoulade from How to Cook Everything Vegetarian
by PurEssence Foods
Peel 2 large Hawaiian purple sweet potatoes (Okinawan or other)
Chop into 1 inch cubes, steam using a steamer basket or boil until just a fork easily goes through, drain, set aside to cool.
1 cup of mayonnaise (Vegonaise, Nayonaise or similar)
1/4 cup chopped parsley
1/2 cup chopped white onion or scallion
3 Tbsp coarsely ground mustard or Dijon
1 Tbsp ketchup
freshly grated horseradish
~ Mix all ingredients together and dress potatoes, tossing gently. Garnish with fresh herbs and serve room temperature
Carrot Curry Peanut Salad by PurEssence Foods
Carrot Peanut Salad
Mix all together:
4 to 5 carrots, shredded
2 tablespoons smooth peanut butter
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons cider vinegar
1/2 teaspoon sugar
1/2 teaspoon chili sauce
1/2 teaspoon sesame oil
1 scallion, chopped
Coconut milk (for the water)
Celery Leaves for garnish plus extra dressing for those who can’t help themselves…
Flowery Kale Salad by PurEssence Foods flowers compliments of One Song Farm
3 large bunches of Local Curly Kale, stemmed and broken into bite size pieces by hand, set aside.
Prepare dressing of choice (I recommend the Tahini Ginger Dressing in the Sauces, Spreads & Dressings category).
Massage kale with dressing using less if you want it light, or more if you like it creamy. Top with peeled and thinly sliced daikon radish, thinly sliced cucumber and edible flowers. Enjoy.
2 Heads of local green cabbage, shredded
1 large red onion, thinly sliced
1 Tbsp sea salt
1 1/2 Tbsp coriander seed
1 1/2 Tbsp cumin
Start by massaging cabbage in a large bowl with sea salt. Add red onion and seasonings. With both fists on a sturdy counter top or on the floor, punch the cabbage down a few times. (Take our your aggression!) Clean up the sides of the bowl. With a smaller fitting lid, place it on top of the cabbage mixture. Add something that will fit between the inner lid and the lid that you will use to secure onto the large bowl. Once in place, put the lid on (air tight) and sit a heavy bowl of fruit on top. This will act as a weight. Leave in a corner area of the kitchen where it won’t be in your way, covered by a towel. Leave for 5 days to 1 week depending on the heat. Check after a few days and taste for sour-ness. It should be clear of any mold. Once ready, place in an airtight container and keep in fridge, will keep for up to a month, sometimes more!
Sauerkraut is an excellent digestive aid because it is cultured and contains healthy probiotics. Have a little with your meals and reap the benefits. Remember to get creative, you can use any kind of cabbage and any seed spices that you enjoy. Try fennel, mustard, chilies and herbs such as rosemary, basil, oregano, parsley, cilantro etc!
Eggplant with Chili Sauce a rendition of Jamie Oliver’s book Jamie’s Kitchen
by PurEssence Foods
For the chili sauce, mix together:
- 2 tsp sugar,
- 4 Tbsp soy sauce,
- 3 Tbsp sweet chili dipping sauce,
- 4 scallions,
- 2 tsp sesame oil,
- zest and juice of one lemon,
- 2 fresh hawaiian chilies,
- a handful of basil, mint& cilantro roughly chopped,
- sea salt and black pepper.
Dress steamed eggplant and serve.
Laurel Brier’s Papaya Salad
½ c fresh lime juice
2 T honey
1 T shoyu
1 garlic clove, minced
1 t ginger juice
Pinch of something spicy
1 large green papaya, peeled, seeded and grated
1 large carrot, peeled and grated
1 jicama, peeled and jubienned 1” long
1 red pepper, diced
2/3 c mac nuts, chopped and toasted
3 T cilantro, minced
Mix and Serve with lettuce or cabbage leaves, bean sprouts and mac nuts.
Balsamic Kale Salad by PurEssence Foods
For the Salad:
1 large bunch of Kale, rinsed, dried and de-stemmed
1 thick & creamy local avocado
1 small red onion or a few local One Song Farms shallots
For the Dressing:
1/4 cup olive oil
2 Tbsp balsamic vinegar
1/2 lemon, juiced
1-2 tsp local honey (agave or maple syrup okay), or dash of stevia
cayenne or red pepper flakes
fresh minced ginger or ginger powder (might prefer Apple Cider Vinegar rather than balsamic)
sliced local strawberries, etc
Start with a medium to large bowl and massage kale down until it’s own water content makes it glistens a bit. Slowly add your dressing by 1-2 tablespoons, massage as you go until you reach the right amount. Leave any extra on the side. Gently mix in avocado and add slivered red onion. Eat and serve…I mean, serve then eat… 🙂
by Sun and Lisa
6 lbs Kai Choy, mustard cabbage or other cabbage like greens
2 lbs Daikon Radish, cut in rounds or half moons (bite size)
1 lb Carrot, cut in routs or half moons (bite size)
12 Cups of filtered water
6 Tbsp Sea Salt
~ Mix veggies together evenly. Can add other veggies if desired ie green beans, snow peas etc. In a 2 gallon crock, add veggies in layers, pressing down with fist or blunt tool to pack. Mix water and salt until salt is dissolved. Add to packed veggies in crock until covered. Place weighted plate or press over veggies/brine. Cover with a 10″ square of cloth (muslin) to keep out bugs and cover with a lid. Soak for 24 hours.
~ Next day drain out water and reserve brine.
Place the following ingredients in a blender and blend until chunky:
6 oz garlic or 12 garlic chives, chopped (whole garlic can go into blender)
16 oz shallot or onion, chopped
2 oz fresh yellow ginger, chopped
4 oz fresh turmeric
6 fresh Nioi Hawaiian Chilies (small, hot)
1 oz sweet red pepper
~ Mix well with drained veggies, place back in crock pot layered and even. Add enough of the reserved brine to cover the veggies. Cover with weight and cloth as before. Leave in crock at least 7 days, the longer the better, until it gives off a ripe scent. Remove and put Kim Chee into quart sized jars, packing in layers and covering with brine from crock. Refrigerate. Like a fine bottle of wine, it get’s better with age. Enjoy!