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...
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...
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). ...
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...
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...
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...
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...
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...
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...
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...
Once a month cooking is an intriguing and exciting idea that can help insure that your family is well-nourished with a minimum of daily effort. Last month, we introduced you to the idea of bulk cooking. This month we are taking you through a few more steps. We will show you how to evaluate your...
Trace minerals are one of those things that we don’t think about but just a small deficiency can cause big impacts on the body. Whenever I’m feeling a little tired-for-no-reason, I amp up on the foods that have trace minerals. Traditionally we got all our minerals from eating foods grown in mineral-rich soil, but these...
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