Volume 8, Issue 093 - May 11, 2005

Hello Recipe Club,

Located in the heart of Kapaa Town, Kauai, The Blossoming Lotus Restaurant is blessed to be the home of Vegan World Fusion Cuisine. Celebrating international food, music, art and the wonder of nature, we delight in serving the Island community and world-wide travelers alike. Our menu is the evolving creation of the many talented and gifted Chefs of the Lotus. Respect for the Earth and the principles of nonviolence guide us to utilize the abundance of the plant kingdom in all of our recipes. This unique Vegan cuisine is inspired, healthful and incredibly delicious... just ask any one of our elated guests, many of whom describe it as the best they have ever experienced. Better yet, come visit our restaurant, bakery, juice bar and beautiful Island and you will experience for yourself how a gourmet meal can be both healing and transformational. Blossoming Lotus Restaurant

Today's theme is Kids Cuisine.

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Menehune's Macaroni and Cheez

20 minutes prep / 20 minutes cooking
Makes 2 servings

Ingredients:

1 1/2 cups elbow noodles, wheat free (3 cups cooked)

Vegan Cheez Sauce:

1 1/2 cups soy or rice milk
2 tablespoons rolled oats
2 tablespoons tahini
2 tablespoons nutritional yeast
1 teaspoon Nama Shoyu, or to taste
3/4 teaspoon Dijon mustard
1/2 teaspoon garlic, minced
1/2 teaspoon turmeric powder
sea salt, to taste
black pepper, ground to taste

Loving preparation:

Bring 8 cups of water to a boil in a large pot. Add noodles and cook until pasta is slightly al dente, approximately 8 minutes, stirring occasionally. A small amount of olive oil may be added to prevent sticking. Drain well and return to pot.

While pasta is cooking, prepare Cheez Sauce by placing remaining ingredients in a blender and blending until smooth. Pour into a 3 quart pot and heat over low heat until sauce thickens, stirring frequently, approximately 5 minutes. Add pasta and mix well.

Variation:

Place in a well oiled casserole dish, top with bread crumbs and broil for 7 minutes. Top with additional sauce if necessary.

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Amber's Gingerade Elixir

10 minutes
Makes 1/2 gallon

Ingredients:

1/2 gallon filtered water
3/4 cup Sucanat, or to taste
3/4 cup lemon juice, fresh squeezed
1/8 cup ginger juice, fresh

Loving preparation:

Place Sucanat in 1/2 gallon container. Add lemon and ginger juice. Mix well and allow Sucanat to dissolve before adding water. Add water, mix well and refrigerate until chilled.

Serving suggestions:

Serve iced with 2 to 3 crushed mint leaves and a thin lemon wedge. Add 6 mint leaves to container.

Variations:

Try replacing Sucanat with agave nectar or try using 1/4 cup stevia leaves steeped in lemonade until desired sweetness is attained and then strain well.

For Lavender Rosemary Gingerade, place 2 1/2 tablespoons lavender flowers in 1/2 cup hot water and allow to infuse for 8 minutes, strain well and add to above with a fresh rosemary stalk placed in container.

For Lilikoi Lemonade replace ginger with 3/4 cup of lillikoi juice.

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Da Kine No Bake Chocolate Cookies

20 minutes prep
Makes 8 to 10 cookies

Ingredients:

2 cups chocolate or carob chips, vegan
1/2 cup raisins
1/4 cup pecans or macadamia nuts, toasted (see note)
1/2 cup coconut flakes, toasted (see note)
1/4 cup almond or peanut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract, alcohol free
1/8 teaspoon cinnamon powder
pinch cardamom powder

Loving preparation:

Place chocolate chips in double boiler on medium high heat until chips are melted, stirring frequently. Place in a large bowl.

Set aside 1/4 cup of the toasted coconut to sprinkle on top of cookies. Add remaining ingredients to the melted chocolate and mix well.

Shape cookies and place on a parchment paper lined or well oiled baking sheet. Top with remaining 1/4 cup coconut. Refrigerate until cool.

Toasting Nuts, Seeds, Spices and Grains:

Toasting brings out a depth of flavor that enhances dishes. Toasting can be done in a sauté pan. For this method, place item in pan, turn heat to high and cook until item turns golden brown, stirring constantly. This method is good for spices, grains and small quantities of nuts or seeds.

Another method involves preheating an oven to 375 degrees. Place items to be toasted on a dry baking sheet, and leave in oven until golden brown, stirring frequently and being mindful not to allow item to burn. This method is best for nuts, seeds and shredded coconut.