Fruit Crisp With Nuts
I’ve always loved fruit desserts the best (even more than chocolate). This recipe can be whipped up quickly when the sweet tooth hits, you just have to wait out the baking. It’s a good way to get your apple a day and even is delicious cold the next day. If you think you don’t eat...
Tips to Get Yourself to Eat More Fruits and Vegetables
We asked you, our Tasty and Meatless fans, to share your favorite strategies for getting yourself and your loved ones to eat more fruits and vegetables. You came up with incredibly useful tips! We hope that many others will try a few of these this week. Write to us and let us know how they...
Cooking Success Without Stress: Using the “Mise En Place” Technique
What is professional, fashionable, and French AND makes cooking more fun? Prononcez-vouz mise en place? Mise en place is a French term meaning “to put in place” but for the cook, it means that every ingredient of every recipe is accounted for, measured, sliced, diced, and held within its own container before it ever sees...
Crumb Fried Vegan Fish and Tarter Sauce
I have a secret love of mock fish products. Something about the salty smell of the seaweed makes my mouth water. And let’s face it, as a kid I would do anything for tarter sauce before I knew how bad egg yolks were for my body. Now we can scarf it without guilt because of...
Sweet Potato Corn Patties
I love all things sweet potato but am not so fond of regular potato. I was pleased to discover that botanically they are actually not even the same family. Regular potatoes are part of the Solanaceae family which belong to the nightshade group (which I like to avoid as they are said to contribute to inflammation). ...
Gyoza Potstickers with Kabocha Squash Filling
Here in Hawai’i we love dim sim and dumplings. As a vegan, it is worth learning how to make them ourselves. Luckily, here on Tasty and Meatless, Chef Sharon Kobayashi came to show us her technique to perfect potstickers, which you can watch here. Once you know how to make them you can stuff them...
Gyoza Potstickers with Edamame and Shitake Filling
Here in Hawai’i we love dim sim and dumplings. As a vegan, it is worth learning how to make them ourselves. Luckily, here on Tasty and Meatless, Chef Sharon Kobayashi came to show us her technique to perfect potstickers, which you can watch here. Once you know how to make them you can stuff them...
BBQ Soy Beef Buns
Watch this recipe demonstrated by Chef Paul Onishi on the Tasty and Meatless DVD “Hawaii’s Local Favorites.” Our vegan version delivers all the flavor of Asian style barbecue, achieved by adding Hoisin sauce to your favorite bottled brand, with none of the cholesterol usually found in this dish. 1/2 cup dehydrated soy beef ground 1/2...
Eggplant Rollatini
This is a fun dish to make so invite your favorite cooking buddies over to whip up a batch. It’s great for those times you are craving Italian food but don’t want to eat all that wheaty pasta. I think of this dish as the Mediterranean version of enchiladas. The thinly sliced eggplant makes a smokey...
Once a Month Cooking – In the Kitchen at Last!
Are you excited about Once a Month Cooking? Here are a few hints, tips, and bits of sage advice that can help make your big cooking day a smooth rewarding experience, and one that you will want to repeat next month. The rest is up to you. We want to know how you do so...
Basic Baked Tofu and Teriyaki Sauce
This recipe makes a basic baked tofu that you can then flavor with any of your favorite sauces for a source of healthy protein with an unlimited amount of taste variations. You can refrigerate the baked tofu and pull it out later in the week to add to stir fry and hot stews. Baked tofu...
Curry Couscous Salad
This recipe is a classic and can also be made with quinoa, for those of you avoiding wheat. It makes a great potluck dish since you can make a large amount on a budget. It packs well in tupperware for on-the-go lunches or makes a hearty side dish for dinner. Curry Couscous Salad 1 cup...
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