Butternut Squash Chili

Most of y'all know by now that I work at Tanaka Farms. I've been there about four years now, and the longer I am there, the more I love it. Tanaka Farms is a family owned and operated farm. Farmer Tanaka (a third generation Japanese-American, also known as Sansei) and his son Kenny (Yonsei) run the farm. Since working at the farm, I have learned so much about Japanese, as well as, Hawaiian culture!

One of my favorite bits of knowledge gained is "Chili & Rice." Just like it sounds, it's chili served over steamed rice! Using the farm's fresh produce, including some stellar butternut squash, I came up with this chili that we served at the Tanaka Grill over the holiday season. It was a big hit, and I ended up teaching a cooking class showing folks how to make it at the farm. 

Butternut Squash Chili
Gluten-Free, Nut-Free, Soy-Free

Connecting the Dots: Green Goddess Bowls

This past weekend I had the honor and privilege to be a guest chef at the Connecting the Dots event, in Santa Ana, put on by Living Ubuntu. I was humbled to be invited to feed and teach amongst this amazing line-up.

I could spend all night writing about the inspiring speeches given throughout the day. But I know you are here for "just the food" so I will say this...please visit the Living Ubuntu Connecting the Dots: Finding Compassion Through Our Differences event page and click around. There were five amazing young people (Jose Trinidad Castenada, Nyajouk "Sunday" Kuany, Amina Mohamed, Arthur (Trey) Carlisle, Audrey Waight) speaking about everything from immigration reform, to the housing crisis, to the refugee crisis, to genocide, to racism. The future is in good hands!

After a brief intermission we were able to enjoy some fruit and cupcakes (Thanks, Susan! They were amazing!) and then we settled in for the second session. It started with a video presentation by Aph Ko, followed by three more inspiring speakers...Asian American Studies and Animal Rights Professor, Claire Kim; iACT’s COO and Camp Darfur exhibit, Katie-Jay Scott; and Farm Sanctuary's Gene Baur.

Purple Cauliflower Tacos with Quick Pickled Radish Relish

Sorry for posting two taco posts in a row. But, for the first time in my entire life, I am working a schedule which allows me to be home for dinner with my husband pretty much every night. Coming up with dinners that satisfy my need to experiment in the kitchen, and Dan's need for something "yummy" (I swear he eats like a 14 year old!) has proven to be a challenge, lol. But there is one thing we both can agree on, and that's tacos.

Fusion Tacos with Sesame Carrot Coleslaw (Vegan and Gluten Free!)

Fusion Tacos with Sesame Carrot Coleslaw

Now I am totally and fully aware that you cannot tell that the above is a picture of tacos, however I thought it really showed off all of the amazing colors these fusion tacos boast.  GREEN onions and cabbage, ORANGE carrots, PURPLE onions, BLACK sesame seeds, RED chili flakes, PEACH creamy spicy sushi sauce, YELLOW corn tortillas, and BROWN taco meat.

I am not sure what's gotten into me lately, but I am having so much fun mixing different types of foods together.  Now, of course, mixing Mexican food with Asian influenced flavors is nothing new.  There are fusion food trucks and restaurants popping up all over the place.  But, I haven't seen many vegan options out there.  I've got a few others up my sleeve I will be sharing soon.

Spicy Sushi Sauce tops the Fusion Tacos made with TVP Taco Meat

For the Sesame Carrot Coleslaw:
1 cup finely shredded cabbage
1/2 cup finely shredded carrots
1 teaspoon black sesame seeds
1/4 teaspoon red chili flakes
1 tablespoon sesame oil
2 tablespoons rice vinegar

Toss together all ingredients to coat, and refrigerate until ready to use.

Yield: 1 1/2 cups (enough to generously top 4 tacos)

Nutrition Facts for Sesame Carrot Coleslaw

For the tacos:
4 (6 inch) corn tortillas
TVP Taco Meat  (If you would rather avoid soy, and you don't have gluten intolerance, try Celine's  Seitan Chorizo Crumbles instead!)
Sesame Carrot Coleslaw (recipe above)
1/2 cup finely diced red onion
3 stalks green onion, chopped
Spicy Sushi Sauce

To assemble the tacos:
In a dry frying pan on a grill, cook the tortillas until lightly browned on each side.
Add first, the TVP Taco Meat, then pile on the 'slaw.  Top with red and green onions, then give it all a real liberal squirt of delicious Spicy Sushi Sauce.

Yield: 4 (6 inch) tacos

Enjoy!

A big yummy mess! And proof they are actually tacos!

Gluten Free Peanut Butter Chocolate Chip Cookies

Have I already told y'all how much I am in love with Bob's Red Mill Coconut Flour? Well I am. I love the soft texture and the slightly sweet and slightly coconut-y flavor. I have been trying to replace most of my all-purpose flour with this in my baking lately. Tonight I tried it out in some cookies, and I think it worked out fantastically.



Gluten Free Peanut Butter Chocolate Chip Cookies

2 cups creamy no-stir peanut butter
1 cup evaporated cane juice (sugar)
1 cup coconut flour
1 cup semi-sweet chocolate chips
1/2 cup nondairy milk
1 tablespoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Line two cookie sheets with parchment or a silicone baking sheet.

Add all ingredients to a mixing bowl and mix well until everything is well incorporated and you have a crumbly dough.

Grab about 2 tablespoons worth of dough and form into a ball, then flatteninto a cookie sheet.

Place 12 cookies on each sheet and bake for about 15 minutes, or until crackly on top and just beginning to brown.

Allow to cool at least 5 minutes before transferring to a rack ro cool completely.

Makes 2 dozen cookies.