A classic appetizer, Bruschetta is impressive to the palette with its melding of simple, savory flavors.
Yield: 4-6 servings.

Tips:
Try a fresh version by toasting only the bread and spooning the tomato mixture onto the toast.

6 medium tomatoes (diced)
4 Tb olive oil
2 Tb balsamic vinegar
Handful fresh basil (chopped)
1 loaf French baguette or Italian bread (sliced)
1 Tb garlic (minced)
Optional:
1 ball fresh mozzarella cheese (thinly sliced)

Preheat oven to 425°F.
In a small mixing bowl, combine tomatoes, 2 Tb olive oil, vinegar, and 2/3 of the basil.
Mix the remaining olive oil with the garlic and rub onto each slice of bread.  Arrange on a baking sheet.
Top each slice with the tomato mixture, and if you are using it, a slice of the cheese.  Garnish with reserved basil.
Toast until cheese is melted or tomatoes are warm.
Serve warm from the oven.

This dressing is delightful and easy to make.  A fresh alternative to bottled dressing.
Yield: 4-6 servings.

2 bunches of mint (chopped)
1 Tb fresh ginger (chopped)
¾ yellow onion (chopped)
¼ mustard powder
¾ c sugar
1 ¼ Tb salt
1 ¼ Tb white pepper
¼ c olive or canola oil
2 Tb water
2 Tb apple cider vinegar

In a small mixing bowl, combine the sugar, salt, and pepper.  Set aside.
Place the mint, ginger, onion, and mustard directly into a blender.  Pulse until paste-like.  Add sugar mixture.  Blend briefly to combine.
Add oil, water, and apple cider vinegar.  Blend until smooth.
Keep refrigerated.

This recipe is an excellent dip served with chips or crackers, but don’t limit yourself!  Add it to your omelet, spread it over a veggie burger, or try it as a marinade.  It’s very versatile and delicious!

Tips:
For best results, let sit for an hour or two to let flavors blend before serving.

1 bunch parsley
¼ c red wine vinegar
½ red onion
4 cloves garlic
½ one red bell pepper
1 Tb oregano
1 Tb paprika
¼ c fresh lime juice
1 tomato (peeled, chopped)
½ c olive oil
Salt and pepper, to taste

Put all ingredients into a food processor (except oil). Pulse until everything is minced.  Slowly add oil and pulse until combined.

This aromatic dish can be made using your favorite variety of potato.  We suggest Red, Yukon Gold, or Russet.
Yield: 8 generous servings.

4 lbs potatoes (cubed)
1 Tb garlic (fresh minced or granulated)
1 Tb fresh rosemary (minced)
¼ c olive oil
½ Tb salt
1/3 Tb white pepper

Preheat oven to 400°F.
Toss everything in a large mixing bowl, stirring gently to distribute evenly.
Spread potatoes on an ungreased baking sheet.
Bake until golden; approximately 20 minutes.

Quick and easy, this simple recipe is a classic dip with crackers or fresh vegetables.  It’s also a scrumptious addition to any sandwich, wrap, or the traditional falafel.
Yield: 2 cups.

2c garbanzo beans
½ c tahini
¼ c olive oil
¼ c fresh lime juice
2 tsp garlic (minced)
1 tsp cumin
Salt and pepper, to taste

Place all ingredients in a blender or food processor. Blend well.
Serve fresh and store in refrigerator.

This Middle Eastern dish is easy to create and so very enjoyable.  This recipe makes a generous amount! Day old tabouli is perfect for a healthy and light lunch.
Yield: 8 servings.

Tips:
Try substituting a few ripe tomatoes for the bell pepper for a change!

2 c bulgur wheat
¼ c lime juice
¼ c olive oil
1 red bell pepper (diced)
3 green onion stalks (chopped)
½ c fresh parsley (chopped)
½ c fresh mint (chopped)
¾ tsp garlic granules
Pinch of white pepper
Pinch of cayenne powder
Salt, to taste

In a medium saucepan, bring 4c water to a boil. Remove from heat and stir in bulgur wheat.  Cover and let stand for 30 minutes or until water is absorbed.
Put the bulgur wheat in a large bowl.  Stir in lime juice and olive oil.  Add remaining ingredients and lightly toss.
Refrigerate for a few hours to allow flavors to come together.

This delicious pate is packed full of protein and is a nice change from the more ordinary dips often served at gatherings or potlucks.  You can enjoy it as a dip with crackers, bread, or vegetables, or as a spread on your favorite wrap or sandwich.

Tips:
While fresh is best, you can substitute 4 whole dry shiitake mushrooms.  Rehydrate by placing mushrooms in a saucepan, cover with water, and boil until mushrooms are soft.  Strain and cool, then proceed as indicated above.

½ lb mushrooms of your choice (cleaned and trimmed)
1 medium onion (chopped)
3 cloves garlic (minced)
1 Tb olive oil (for sauteing)
1 oz sweet basil
½ oz thyme leaves
¼ c tahini
1 lb tofu
½ c soy sauce

Saute the onion, garlic, and mushrooms in the olive oil.  Set aside.
Crumble the tofu into a food processor or blender along with the saute mix.  Blend until smooth and add herbs and seasonings.
Chill for an hour or two before serving.

An ohana favorite, this dish is healthy and great tasting!  This can be prepared as a side dish or main course with the right mix of vegetables.
Yield: 4-6 servings.

3 c basmati rice
¾ c green peas
¾ c carrots (diced)
1 small bell pepper (diced)
1 stalk celery (thinly sliced)
1 tsp fresh ginger (minced)
½ small yellow onion (diced)
¼ c sesame oil
¼ c canola oil
¼ c Braggs Amino Acids
1 c green onion (chopped, for garnish)

Cook rice by placing it in 3 c water and bring to a boil.  Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
Heat the oils in a wok or large frying pan and stir fry the ginger and onion.  Add vegetables.  Once the vegetables are tender, remove from heat and add Braggs Amino Acids.
Combine rice with stir fried vegetables and garnish with green onion.

This is an Island Naturals favorite, straight from our salad bar. Now you can make it at home!  It’s easy to pack for lunch or the beach as a satisfying light meal or side dish.
Yield: 4-6 servings.

2 c quinoa
1 medium beet (grated)
½ c green onion (chopped)
½ c red bell pepper (diced)
½ c feta cheese (crumbled)
2 Tb pine nuts
½ c fresh parsley (chopped)
½ c fresh mint (chopped)
2 Tb olive oil
¼ c apple cider vinegar
Salt and pepper, to taste
Optional:
¼ c raisins

Cook quinoa by placing it in 3 ½ c water and bringing to a boil.  Reduce heat, cover, and simmer for 12-15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes; fluff with a fork.  Mix beet into quinoa while still hot.  Let cool completely.
Toss together the onion, bell pepper, feta cheese, raisins, and pine nuts.  Stir in cooled quinoa.
Add parsley, mint, olive oil, and vinegar.  Add salt and pepper to taste.
Chill for an hour or two before serving.

A baker’s staple, and a tried and true favorite recipe for all; vegan or not.
Yield: 24 cupcakes or 2 8″x9″ cakes.

Tips:
Island Naturals bakery uses margarine free of partially hydrogenated oil (Earth Balance brand) and Tofutti brand vegan cream cheese.
Try decorating your dessert with fresh berries or edible flowers!  Or, cut a simple shape out of paperboard, hold above the frosted cake or cupcake, and sprinkle border with powdered sugar to create an outlined shape.

1 c cocoa powder
5 c powdered sugar
1 ½ c margarine
1 ½ c palm kernel oil
1 Tb vanilla extract
4 oz dairy-free cream cheese

In a mixing bowl, combine margarine and oil.  Beat for 2-3 minutes with the use of a hand mixer or electric mixer until combined.
Slowly add cocoa powder and powdered sugar with mixer on low.  Continue to beat until light and fluffy.
When combined well, add vanilla and dairy-free cream cheese.  Mix on medium-low, scraping down bowl as needed.
Serve on your favorite cake or cupcake.  Refrigerate to ensure frosting firms.

This is a fabulous dressing for your favorite salad.  Shake well in a canning jar or bottle with a tight-fitting lid and dress those greens!
Yield: 16 oz

2 Tb onion (chopped)
2 cloves garlic (minced)
1 bunch fresh parsley (coarsely chopped)
¼ Tb Italian seasoning
¼ c sugar
¼ tsp white pepper
¼ tsp salt
¼ c water
¼ c brown rice vinegar
½ c flax seed oil
½ c canola or olive oil

Combine the onion, garlic, parsley, Italian seasoning, sugar, salt, and pepper in a bowl.
Put remaining wet ingredients directly into a blender. Add dry ingredients and blend until smooth.
Store in the refrigerator.

Scones are a great treat for holidays, slow weekend mornings, or tea time.  Of course, you can make any morning a little more special with your favorite scone!
Yield: 12 scones

Tips:
All nuts are great with this recipe.  Flax, sunflower, or poppy seeds are delicious additions too.  For extra full flavor, roast nuts or seeds for 10-15 minutes at 350°F and let cool for 10-20 minutes before chopping.
Fruits to consider include raisins, currants, dried apricots, dates, cranberries, blueberries, strawberries, or cherries.
For a sweeter treat, try chocolate chips or cacao nibs.
For a citrusy flavor, add ½ tsp zest from a lemon, lime, orange, or grapefruit.
Great combination ideas: cranberry and orange, lemon and poppy seed.

5 c unbleached flour
1 ½ c sugar
1 ½ Tb baking powder
½ tsp salt
1 c margarine (softened)
1 c soymilk
Optional:
1 c combination of fruits or nuts (chopped)

Preheat oven to 350°F.  Grease a baking sheet.
In a large mixing bowl, combine flour, sugar, baking powder, and salt.
Cut margarine into chunks and mix in by pinching with fingertips until dough is crumbly.
Mix in your choice of chopped fruit or nuts (see suggestions below).
Slowly add soymilk, stirring until dough is moist.  Do not over mix.  Consistency should be lumpy and thick like biscuit dough.
Scoop dough by the ¼ c onto baking sheet with 3 inches between each scone.
Bake for 20 minutes or until golden brown.