Browsing Category

Vegetarian

Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Broccoli Spoon Salad

April 14, 2025

Cruciferous vegetables are tasty, versatile, and healthy. They can be eaten raw or cooked. A list of my favorites would include arugula, cabbage, watercress, broccoli and bok choy among others.

The star of this dish is crunchy broccoli. You can use raw broccoli florets or quickly steam them, it’s up to you. Combined with a few other flavorful ingredients, this salad is perfect to make ahead and enjoy for the next few days.

The ingredients make for a unique salad that pops with flavor in every bite. Fresh tart lemon dressing along with crispy pistachios, spicy jalapeño, sweet dates and a Ras El Hanout spice mix harmonize together making it a superb choice for your next gathering.

Ras El Hanout is a vibrant spice blend that lends a warm, savory flavor to food. It has a beautiful fragrance and instantly adds incredible flavor to whatever you use it in. Every brand has their own version though common ingredients include cumin, cardamom, cinnamon, ginger and cloves. Ras El Hanout means “head of the shop” in Arabic which suggests that it is the most prized spice blend from the merchant’s shop.

The vinaigrette for this salad is a combination of Ras El Hanout, neutral oil, lemon juice, white balsamic vinegar, honey, shallots, and garlic. The flavor is warm and earthy and compliments the other ingredients.

This hearty salad would pair well with grilled lemony herb chicken and yogurt flatbread, deviled fried chicken or balsamic-soy tofu.

Broccoli Spoon Salad
Print

Broccoli Spoon Salad

Recipe by Kiyo
Servings

4

servings

Adapted from Bon Appetit magazine

Ingredients

  • 6 tablespoons grapeseed, canola, or other neutral oil

  • 2 teaspoons ras el hanout

  • 1 garlic clove, finely grated

  • 1 small shallot, finely chopped

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons white balsamic vinegar or white wine vinegar

  • 1/2 – 1 tablespoon honey

  • Kosher salt, freshly ground pepper

  • 1/4 cup pistachios raw or roasted, unsalted or salted

  • 1 medium jalapeño, finely chopped (add as much or little as you want, depending on how spicy your jalapeño is)

  • 6 cups finely chopped broccoli florets and peeled tender stems (about 1 pound), raw or steamed for 1 minute then placed in ice bath and patted dry

  • 1 cup finely chopped cilantro

  • 1/3 cup finely chopped pitted dates

  • 2 tablespoons torn mint, optional

Directions

  • Heat 6 tablespoons of neutral oil, 2 teaspoons ras el hanout, 1 finely grated garlic clove and 1 finely chopped shallot in a small saucepan over medium-high heat until fragrant, about 2 minutes. Remove from the heat and whisk in 2 tablespoons lemon juice, 2 tablespoons white balsamic vinegar or white wine vinegar, and 1 tablespoon honey (for a slightly less sweet dressing, start with 1/2 T honey and taste before adding more). Season vinaigrette with kosher salt and freshly ground pepper. Set aside.
  • Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. If using roasted pistachios toast for just a couple of minutes to crisp up the nuts. Transfer to a cutting board, let cool; finely chop.
  • Toss pistachios, finely chopped jalapeño (taste first to check heat level and add as much as you want), broccoli florets and stems, cilantro, and dates in a medium bowl. Drizzle some of the reserved vinaigrette over and toss to coat well. You may not need all of the dressing. Taste and season with more salt and pepper if needed. Sprinkle torn mint over the top if using.

Notes

  • If making the salad in advance (up to 1 day): Add pistachios just before serving so they retain their crunchy texture.
Bread, Eggs, Lactose Free, Recipes, Sandwiches, Sauces, Vegetarian

Chili Crisp Mayo

April 6, 2025

This quick to prepare condiment can be made in less than 5 minutes. It will instantly upgrade your sandwiches (crispy chicken), coleslaw, burgers, or anything else you might want to add a zippy flavor to. It also makes an excellent marinade for grilled chicken.

For a fast, tasty meal, a sunny side up egg on toast comes to mind immediately!

You will need just 3 ingredients to make this savory and slightly spicy mayo. Chives are optional. If you don’t have chives you can add green onions. They add a welcoming fresh flavor.

I’ve tried quite a few different brands of chili crisp/crunch/oil. They vary in flavor with some being more garlic prominent while others are more peppery and herbal. Use your favorite brand and add more or less depending on your heat tolerance.

My favorite way to use this spicy mayo is to slather a generous amount on toasted bread, add baby watercress or arugula followed by a sunny side up fried egg. It’s quick and delicious served with a crispy salad on the side.

Chili Crisp Mayonnaise
Print

Chili Crisp Mayonnaise

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 1/2 cup mayonnaise

  • 2 teaspoons unseasoned rice vinegar

  • 1 tablespoon (or more) chili crisp

  • 1 tablespoon finely minced chives or tender green onions (optional)

  • Serving Ideas: Toasted bread with sunny side up or fried egg, as a condiment for fried chicken sandwiches or grilled tuna burgers, coleslaw dressing, grilled chicken.

Directions

  • Whisk mayonnaise, rice vinegar and chili crisp together in a small bowl. Stir in chives. Refrigerate until ready to use.
Beans, Dinner, Recipes, Side Dishes, Vegetarian

Creamy Spicy Beans and Greens

February 28, 2025

This tasty bowl of simmered beans hits all the right notes for the perfect lunch or dinner. Served with a lemony arugula salad and good crusty grilled bread this dish will leave you feeling completely satisfied.

The ingredients for this recipe are ones that you likely already have, although you may need to take a quick trip to the market to pick up sun-dried tomatoes and arugula.

The sweet-tart flavor of the sun-dried tomatoes adds a welcome burst of flavor so don’t skip them. You can adjust the amount of red chili flakes to your taste, but again, don’t skip these either. They add a hint of heat that adds pop to this dish.

Panko bread crumbs are incredibly useful in so many forms. Here, they are seasoned and crisped up golden brown before adding to the arugula salad.

These creamy beans are best served warm. If you have leftovers, reheat to warm and slather on grilled sourdough bread for a tasty version of crostini which can be topped with arugula.

Creamy Spicy Beans and Greens
Print

Creamy Spicy Beans and Greens

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 5 1/2 tablespoons extra virgin olive oil

  • 1/2 cup panko bread crumbs

  • Salt and freshly ground black pepper

  • 1 medium yellow or sweet onion (about 1 cup), finely diced

  • 4 medium garlic cloves, minced

  • 1/2 teaspoon crushed red pepper

  • 1/3 cup tomato paste

  • 2 (14 ounce) cans cannellini beans or other creamy white beans, drained and rinsed

  • 2/3 cups half and half

  • 1/2 cup jarred sun-dried tomatoes in oil, drained and chopped

  • 1/2 cup finely grated Parmesan or Pecorino

  • 4 (packed) cups baby arugula, about 3-4 ounces

  • 2 teaspoons finely grated lemon zest + 4 teaspoons juice

  • 4 thick slices grilled or pan-fried sourdough bread for serving

Directions

  • In a medium skillet, heat 1 1/2 tablespoons olive oil over medium low heat. Stir in panko, season with salt and pepper, and cook, stirring frequently, until golden, about 2 minutes. Immediately transfer panko to a paper-towel lined plate. Wipe out the skillet.
  • Add a 2 tablespoons of olive oil to the skillet and heat over medium. Add the onion and cook, stirring for 2 minutes. Add garlic and crushed red pepper and continue cooking for 1-2 minutes until the garlic is softened (adjust heat as necessary to avoid burning the garlic). Season with salt and pepper.
  • Add the tomato paste and stir until slightly darkened and mixture is combined, about 2 minutes. Lower heat to medium low. Stir in the beans, half and half, sun-dried tomatoes and 1/2 cup water, and simmer, stirring occasionally until flavors meld, about 3-4 minutes. Add a few more tablespoons water or half and half if the beans need a bit more liquid. Stir in half the cheese. Taste and adjust seasoning, adding more salt, pepper or red pepper flakes. Transfer beans to a low sided serving bowl.
  • In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/4 cup cheese and 2 tablespoons olive oil. Season with salt and pepper. Pile greens at the center of the bean mixture. Serve with grilled or pan-fried bread.
Recipes, Salad, Side Dishes, Vegetarian, Veggies

Leafy Greens with Turmeric Dressing

February 16, 2025

Bitter greens are one of my favorite salad ingredients. The peppery flavor of arugula, watercress, radicchio or escarole combined with a tart-sweet dressing is delicious.

This striking salad includes crispy bitter greens, radishes and candied spiced pistachios with a bright turmeric dressing.

I love cooking with turmeric. Its pleasant earthy flavor and vibrant color make any dish so much more interesting. Some of my favorite recipes that include turmeric are lemongrass tofu, pickled cauliflower, and miso dressing.

You may use any assortment of leafy bitter greens to make this salad. Escarole is not a green that I see often here on Maui but I did find it at Safeway. It has a crisp texture and mild bitterness that pairs well with the bright lemony dressing.

Oh yum! Easy to make candied spiced nuts add pizazz to the salad. If you have a penchant for snacking on irresistible candied nuts, make a double batch.

Leafy Greens with Turmeric Dressing
Print

Leafy Greens with Turmeric Dressing

Recipe by Kiyo
Servings

4

servings

Colorful crispy salad with a hint of spice from candied nuts
Recipe adapted from NYT Cooking

Ingredients

  • 1/3 cup shelled pistachios, pecans or walnuts

  • 1 tablespoon + 1 teaspoon honey

  • 1/4 teaspoon crushed red pepper

  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper

  • 1 medium lemon

  • 1/2 tablespoon Dijon mustard

  • 1/2 teaspoon ground turmeric

  • 1 1/2 – 2 tablespoons extra virgin olive oil

  • 8 ounces bitter greens (escarole, endive, mature arugula, watercress, radicchio)

  • 2 small radishes, thinly sliced (add sliced radishes to an ice bath for 5-10 minutes for extra crispy texture, pat dry with paper towels before using)

  • 2 ounces Parmesan, thinly sliced

  • 1/4 cup chopped dill (or substitute with fresh mint or parsley)

  • To serve: Grilled bread, hard boiled eggs (optional)

Directions

  • Combine the pistachios and 1 tablespoon honey in a small skillet over medium low heat. Cook, stirring often, until the honey reduces and crystalizes around the nuts, 3-4 minutes. Watch closely so the nuts do not burn. Once the nuts darken but still show a little green, remove the pan from the heat and immediately sprinkle with the crushed red pepper and 1/2 teaspoon kosher salt (have these ingredients ready). Transfer nuts to a parchment lined plate. Separate nuts with a fork before they cool to prevent clumping. If using large whole walnuts, coarsely chop once cool.
  • Using a microplane, zest lemon into a large bowl. Cut the lemon in half and squeeze the juice (about 2 tablespoons) into the bowl. Whisk in the mustard, turmeric, 1 1/2 tablespoons olive oil and remaining 1 teaspoon honey until a golden dressing forms. Taste and adjust seasoning with more honey, lemon juice and oil.
  • When ready to serve, add the greens and radishes, season with salt and pepper, and toss until the greens are well dressed. Transfer greens to a low sided serving dish and scatter nuts and cheese over the top.
Appetizers, Dinner, Japanese, Lactose Free, Recipes, Rice Dishes, Side Dishes, Summertime Meal, Tofu, Vegan, Vegetarian

Inari Sushi

January 21, 2025

Inari sushi is a local island favorite, known in Hawaii as cone sushi. These compact tofu pouches are filled with seasoned rice and are perfect for sharing with family and friends. The combination of savory, sweet and tender tofu pouches (inari age) along with a tasty vinegared rice makes a delightful snack or side dish for any occasion.

This simple style of sushi is uncomplicated making it especially easy to put together with just a few ingredients. Refrigerated inari sushi holds up quite well if you happen to have any leftovers and can be consumed the following day or two.

Blanched and lightly seasoned carrots add color and texture to the rice. You may also add toasted sesame seeds which will give the sushi an aromatic aroma and nutty flavor.

I used seasoned inari age that I purchased at Nijiya market on Oahu. Most markets in Hawaii sell them. If you live elsewhere, check your local Asian markets (refrigerated section). These little tofu pouches can also be frozen which makes it very handy when inari sushi cravings pop up unexpectedly.

Gently but firmly stuff the tofu pouches with rice, filling them near to the top leaving space to fold the pouches and enclose the rice.

You may also choose to add various toppings leaving the pockets open to show off the tasty fillings.

Inari Sushi
Print

Inari Sushi

Recipe by Kiyo

12-16

pieces

Easy, delicious homemade sushi!

Ingredients

  • 2 rice cooker cups Japanese short grain white rice

  • 1/3 cup unseasoned rice vinegar

  • 1/3 cup granulated sugar

  • 1 1/2 teaspoons fine sea salt

  • 1 package prepared inari age pouches (12-16)

  • 3 tablespoons finely chopped blanched carrots (optional)

  • 1 – 2 teaspoons roasted white sesame seeds

Directions

  • Cook rice according to rice cooker instructions, preferably the sushi rice setting if available.
  • Meanwhile, combine rice vinegar, sugar and salt in a measuring cup. Give it a quick stir, then microwave for 20 seconds. Remove and stir until the sugar and salt dissolve and the mixture turns clear, about 1 minute or so. Set aside.
  • If using carrots, julienne 1 1/2 ounces of carrots. Bring 1 cup water, 2 teaspoons sugar, a dash of lite soy sauce and 1/2 teaspoon salt to a boil in a small pot. Add carrots and blanch for 1 minute. Drain and chop carrots into small pieces.
  • Transfer hot cooked rice to a wide shallow bowl (helps the rice cool quickly) rubbed with a bit of water (rice will be less likely to stick to the bowl). Gently break up any large clumps of rice. Add carrots and sesame seeds if using. Drizzle half of the sushi vinegar mixture over the hot rice and using slicing motions fold the rice, flipping the rice between each stroke to incorporate the vinegar mixture. Continue with the remainder of the vinegar mixture. Fan the rice as you mix in the vinegar mixture. If you have a very small table fan place it on the counter and aim it towards the rice bowl or use a hairdryer on the cool/fan setting. This helps the liquid to evaporate quickly and also gives the rice a beautiful sheen. The goal is to coat each grain of rice without mashing the rice. Cover the warm rice with a damp kitchen towel. Use rice within 1 1/2 hours.
  • Gently pat extra moisture off of inari age pouches (I use double layers of paper towels). You may dip your fingers in water or wear disposable gloves to keep rice from sticking to your hands while stuffing the pouches. Gently push rice into tofu pouches starting at the bottom (be sure to push gently into the corners) leaving space at the top to fold over the rice. You may also pre-form ovals of rice to place in the pouches. The rice should be securely tucked into the pouches (not too loosely) so that it holds together when eating. Transfer stuffed pouches to an airtight container and store in the refrigerator until ready to serve.

Notes

  • Leftover inari sushi can be wrapped in plastic wrap and placed in a zip top bag or plastic container. Store in the refrigerator and consume the following day.
Beans, Cheese, Dinner, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Taverna Salad

January 10, 2025

This vibrant salad is all about beautiful colors and textures that make it unique and so delicious. Crisp cucumbers, juicy tomatoes, hearty chickpeas, briny olives, crunchy pita croutons and halloumi cheese all have their place in making this one tasty salad. The recipe comes from Lidey Heuck, recipe contributor to New York Times Cooking. It is a wonderful salad that ought to be served at your next dinner party.

As mentioned in the original recipe, the ingredients list may look a bit long but do not despair! Each and every ingredient contributes to making this one of the best restaurant quality salads that can be made at home.

The recipe calls for toasted pita bread but I used leftover yogurt bread which worked great. You can also substitute the pita bread with broken pita chips if you’re short on time. Any of these options will provide that crunch factor that is an integral part of this dish.

Halloumi cheese (from Cyprus) is a uniquely firm salty cheese that has a chewy texture when eaten cold. It is most enjoyable when fried or grilled, developing a lovely crust or grill marks perfect for salads, mezze platters, kebabs and sandwiches. It is a firm cheese that holds up well to heat without losing its shape. If you are unable to find halloumi, use chopped feta as a substitute.

Pan frying the halloumi cheese just before serving the salad is key to the best texture. Though the cheese will still taste terrific, it can become a bit rubbery once it has cooled to room temperature or refrigerated.

I fell in love with this salad as soon as I tasted it. Serve it with grilled or pan fried sourdough bread for a delightful lunch.

Taverna Salad
Print

Taverna Salad

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • Dressing

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon Dijon mustard

  • 2 tablespoons red wine vinegar

  • 1 small garlic clove (about 1 teaspoon) minced

  • 1/2 teaspoon dried oregano

  • Salt and pepper

  • Salad

  • 1 yogurt flatbread or 2 (5-6-inch) pita breads or broken pita chips

  • 2 1/2 cups cherry tomatoes, halved

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 2 small Japanese cucumbers or 1/2 medium English cucumber, halved, seeded and diced into 1/2-inch pieces

  • 1/2 cup pitted Kalamata olives

  • 1/4 cup chopped parsley

  • 1/4 cup minced red onion

  • 2 tablespoons capers, drained

  • 2 scallions, thinly sliced

  • 1 (8 ounce) block halloumi cheese, patted dry and cut into 3/4-inch slices (or sub with chopped feta)

Directions

  • In a small bowl, combine the olive oil with the Dijon mustard, vinegar, garlic and oregano. Whisk vigorously to combine. Season with salt and pepper to taste. Set aside.
  • If using broken pita chips skip this step and continue to step #3. Chop the pita or yogurt bread into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with a bit of kosher salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita or yogurt bread pieces and cook, tossing often, until toasted and golden brown and crisp, about 5 minutes. Return to the small bowl to cool, reserving the skillet.
  • In a large bowl, combine the tomatoes, chickpeas, cucumber, olives, parsley, red onion, capers and scallions. Pour dressing over the salad and toss well.
  • Place halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the reserved skillet over medium-high heat (adjust heat as needed if too high) and cook the halloumi until golden brown, 2-3 minutes per side. Transfer to a cutting board and cut into bite-size cubes. Do this just before serving the salad so the halloumi retains its softer texture (halloumi has a firm rubbery texture when eaten cold).
  • Add crisped pita, yogurt bread or broken pita chips and halloumi to the salad. Toss and serve.

Notes

  • You may include a small diced yellow or orange bell pepper in place of some of the tomatoes.
Follow

Get every new post delivered to your Inbox

Join other followers: