Vegan

Photo: Bowl of Agedashi Tofu

Agedashi Tofu

Dashi serves as the basis for many Japanese dishes. Substitute traditional bonito flakes for iron-rich kombu. This popular dish is one of the best ways to enjoy tofu – simple, warm, and delicious.

Photo: Baked Vegetable Yakitori

Baked Vegetable Yakitori

Delicious roasted vegetables on skewers make a fun and tidy party dish! Allow wooden or bamboo skewers to soak for at least 20 minutes in warm water to prevent them from burning.

Photo: Mochi Cheese Gratin

Mochi Cheese Gratin

This recipe is a vegetarian adaptation of an extremely addicting appetizer served at Shokudo restaurant in Honolulu.

Photo: Down to Earth Recipes

Spiced Quinoa Patties

This recipe calls for red quinoa but any type of quinoa is fine to use. Red quinoa tends to be chewier and is higher in protein and calories, making it ideal for lunch.

Photo: Down to Earth Recipes

Sesame Ginger Quinoa

Sesame Ginger Quinoa recipe from Down to Earth Organic and Natural.

Photo: Lemon Avocado Creme Pie

Lemon Avocado Crème Pie

Fresh avocado is the ‘secret’ ingredient in this decadent and creamy vegan pie.

Photo: Pesto Sweet Potatoes

Pesto Sweet Potatoes

Purple Okinawan sweet potatoes and bright green pesto make a colorful and flavorful side dish.

Photo: Rainbow Salad

Rainbow Salad

This salad takes advantage of our abundant locally grown vegetables. A totally delicious way to eat a "rainbow' everyday.

Photo: Sweet Potato Salad

Okinawan Sweet Potato Salad

Homemade Cashew-Miso Mayo's tangy creaminess complements local Okinawan sweet potato’s subtle sweet flavors for an interesting and delicious dish.

Photo: Creamy Coconut Curry

Creamy Coconut Curry with Okinawan Sweet Potatoes

Coconut adds creaminess to this vegan Okinawan sweet potato curry!