It seems like monthly subscription boxes are really popular right now. They come in all kinds of shapes and sizes and include treats for everyone it seems. From make-up, to organic goodies for you (or your pup) to boxes that are filled with strictly plant-based goods. To be honest, none of these really excited me. No offense intended, but I just wasn’t interested in receiving a box of detox powder or raw energy bars that “maybe” contained one thing I actually liked or would use. Then I discovered Hello Makana and the monthly Makana box.
Pink pillows of tropical heaven.
Apple bananas. Tart little bananas that taste like a Granny Smith and a regular banana got together. No apples involved.
A long time ago, I posted about a Taro Cupcake. It turned out tasting just fine, but rather beige in color. It was an all together unattractive little cupcake and needed some tailoring. I think this lavender colored, Vanilla-Hibiscus frosting did the trick. For purple color, you can use a few drops of the water from boiled purple cabbage, or a natural food coloring like Seelect.
Funny thing: It’s warm as ever here in Los Angeles. As this frosting sweats, it becomes more purple!
I’m happy. I’m off to Maui early next month and I simply cannot wait. Coconut bagels, fresh lilikoi, picking strawberries on the bright green Kula hillside, a long horseback ride through the jungle are filling my thoughts and dreams. It feels so good to look forward to it.
In the aloha spirit, I’ve been in my kitchen inspired to create healthier, plant-based versions of classic Hawaiian dishes. Huli-Huli chicken has been part of Hawaiian cuisine since the 1950′s. Huli means “turn” in Hawaiian and refers to the cooking method used to cook the chicken which is also basted in a special teriyaki sauce as it cooks. I am really happy to present you with this super delicious recipe.
Today I thought I would tell you a story about pork chops, but it turns out I don’t really have one. What I do have, is a story about the first pig I met in person. My parents took my brother and I into a pet shop when we were just littles. I loved pet shops because I have loved animals my entire life and have always been fascinated by them. In this particular pet store, we met a baby black piglet. He was a friendly fellow and he wagged his little curl with such enthusiasm. He snorted a bit and was eager for pettings and treats.Even my parents were a little enamored with him and I could see that my mom was really thinking about getting him. We ended up leaving him at the pet store, but I’ve never forgotten him.
When I think back on him and know what I do now about the nature of the domesticated pig, I can’t believe I ever ate them. It’s been about 10 years since I’ve eaten pork. I stopped eating pork and beef long before I became vegan or even vegetarian. I know bacon and pork belly are popular menu items because they taste delicious. But do you know what else is delicious? COCONUT BACON. And this vegan pork chop. :)
It’s about time to bring you some more fancy bundt cakes from Eat the Love, but veganized. The desserts posted on Eat the Love are always so inspiring and I love making them. They usually translate very well into dairy-free, egg-free versions. I’m always excited to test them out and even more excited when they turn out well. Here are two bundts; a Fall flavored Pumpkin-Vanilla Bay Leaf and Meyer-Lemon Chocolate, both omnivore tested and approved.
I have aloha on my mind. It’s been about 6 months since I have been on my good friend Maui. Or any of the islands. I love Hawaii, you know? If you’re like me, you dream about it… and look forward to it. I think about all of the things I’m going to do and eat! And what new wonders I will discover? Despite their small size, the Hawaiian islands are all magical in their own way. Yeah, magical.