So Many Artisanal Pizzas.

Grilled Heirloom Tomato Pizza: Basil Pesto, Tofu Ricotta, Wild Arugula on Blue Corn Crust.
Grilled Heirloom Tomato Pizza: Basil Pesto, Tofu Ricotta, Wild Arugula on Blue Corn Crust.
Grilled Pear Pizza: Bail Pesto, Tofu Ricotta, Red Onion on Herbed Crust.
Grilled Pear Pizza: Bail Pesto, Tofu Ricotta, Red Onion on Herbed Crust.
BBQ “Chicken” Pizza w/ Beyond Meat, Pineapple, Red Onion, Cilantro & Guava BBQ Sauce.

The first two pizzas were recipes from the new Plum Bistro cookbook. I saw them and knew I had to make them at once. I cannot express how delicious they were. The grilled pear one was one of the best flavor combos I’ve ever had. I’ve never been to the actual restaurant, but the cookbook definitely doesn’t disappoint for me. The tomato pizza was equally good and perfect for summer.

I decided to go ahead and make the pineapple pizza because I saw it as a recipe suggestion on the awesome Beyond Meat package I was sampling. I wanted to spice it up so instead of using a regular bbq sauce, I found this recipe for guava bbq sauce and made it. It’s VERY tangy. In a good way. Everything on this pizza pairs great together too. Make them all. Make them all and eat them!


Caramelized Apple Banana Rum Bread w/ Macadamia Topping.

When I was in Maui last fall, I brought a few recipes from one of my favorite baking blogs, Eat the Love with me to make. They all turned out so well, I looked for a few more recipes to take with me when I went in March, along with a few of my own ideas.

One of the recipes I brought along was for this Caramelized Banana Rum Bread w/ Macadamia Topping. It seemed easy enough to veganize and I turned out to be correct…although not totally without error. We have two places on Maui; I had never baked at one of them before and it turns out the oven is super old and just, you know, a lil funky. So, I didn’t think my first bread was going to turn out, but I was pleasantly surprised. It’s great when a recipe for a baked good is a little forgiving and I think this one is.


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Hawaiian “Chicken” Salad on Toast.

Recently I was very excited to receive some of the new Beyond Meat to try! I tasted some strips out of one of my packages and knew I what I wanted to make right away. Well, truthfully there was more than one thing I wanted to make (lucky I had 3 packages!), but chicken salad was the first thing that sprang to mind.

I loved chicken salad once upon a time and I have had a few delicious vegan versions, but it’s not something I make very often. I had some leftover Maui pineapple, macadamias and honey mustard, so I decided on Hawaiian Chicken Salad on Toast…because sometimes an open-face sandwich is better.



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Papaya-Pineapple Crisp.

Whenever I come back from Hawaii, all I want are tropical fruits and island foods. The last trip was no exception and a few days afrer I got back, I headed over to Organix to grab some organic papayas from Kumu Farms. I decided on a crisp, or maybe this is actually a crumble…I’m not sure. One has nuts and one has oats or something like that. I added pineapple because I love pineapple. You could easily make this entirely with papaya though.


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Purdy’s Macadamia Nut Farm & Molokai Pt. 2

After my dad and I visited the beautiful Kumu Farms and filled our bellies, we headed out in our rental to explore the remainder of Molokai. We drove as far around the island as we could and took many roads inland in between.

When we headed inland, we found Purdy’s Macadamia Nut Farm. Family run for over 30 years, the macadamia nut trees all around Purdy’s farm have been growing wild there for over 90 years. The farmers wait for the nuts to fall to the ground and then rake them up for harvest. We met a wonderful woman named Mikyla, who gave my dad, myself and a sweet couple from Alaska the low down on macadamias.


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