Vegan
Quick-Pickled Onion
Use this as an acidic garnish or in a sandwich when you want a kick of vinegar and raw onion.
Smoky Eggplant
This is a very simple side dish that can be dressed up in many different ways: add tahini, lemon juice, and garlic and you have baba ganoush; mix in minced herbs for a fresh spread; or add nuts and shaved cheese for a hearty topping for rice. It's also great without adding anything extra, so you can really taste the smoky, creamy eggplant.
Sweet Mung Bean Soup
Served chilled, this dessert soups is popular in China and Taiwan throughout the hotter summer months.
Puréed Chickpea Soup
This recipe produces a large batch of chickpeas cooked in highly seasoned vegetable broth and then combines them back together into a smooth purée. However, feel free to use the chickpeas and broth separately as you like.
Tofu Nori Rolls
This is an adaptation of the yummy Tofu Nori Rolls we serve on the salad bar. Although this isn't exactly the same, it's tastes pretty close! Maybe you can figure out what small secret ingredient it's missing?
Ponzu-Marinated Tomatoes
Make a big batch of these umami-filled cherry tomatoes and enjoy them throughout the week. Serve as is or dress with olive oil and black pepper.
Ponzu-Marinated Cherry Tomatoes
Make a bunch of these tomatoes at one time and eat them periodically over the next week. They're great on their own or dressed with olive oil and black pepper.
Fig-Olive Tapenade
Spread this salty-sour-sweet spread on crackers with goat cheese for a quick snack.
Kaiulani Spices Curry Fried Rice
This simple yet exotic tasting dish gets its amazing flavor from Kaiulani Spices Exotic Curry seasoning blend. You can buy this awesome seasoning blend at all Down to Earth locations. Visit kaispices.com to learn more about this local company!
Baked Risotto Balls (Arancini Di Roso)
Since risotto is usually a laborious process, why not make the most of it by making a lot. You can eat it for leftovers or use it to make these popular Italian favorites. You can also make the balls ahead of time without baking them, freeze them and bake them when you’re ready. Cooked Arancini will keep in the refrigerator for 2-3 days cooked or you can keep them unbaked in the freezer for about a month. Allow them to come to room temperature before baking.