I love taro. It’s a starchy, nutritious tuber that is popular in various parts of the world, but has been a major staple crop and pretty important part of the Hawaiian culture and diet, since people started inhabiting the Hawaiian islands. It is most commonly (and traditionally) used to make a dish called poi; poi is basically just boiled, mashed taro with a bit of water. It’s easily digestible, and has a slight sweetness to it. There are many varieties of taro, coming in a range of sizes.
Taro rolls are common luau fare, but the rolls are typically loaded with butter and eggs…and dyed purple….but no matter as luaus are classic for being very un-vegan, so I won’t be finding myself at one in the near or distant future. These rolls remind me of traditional Thanksgiving day sweet rolls, which I used to eat loads of as a kid. They are great with a smear of tropical jam (guava, pineapple, lilikoi etc) or lovely with some Earth Balance Coconut Spread.
One day I wandered over to University of Hawaii Maui College campus looking to sneak into the culinary school. And by sneak, I mean it’s supposedly open to the public, but I couldn’t confirm that so I just ventured over. It turned out to be closed (boo), but I did catch the end of a swap meet happening behind the college. I found a few friendly farmers and bought some lovely farm fresh starfruit, mixed greens, Japanese cucumber and scallions, which ended up becoming a totally delicious salad.
Thank you to everyone who has come by the blog and sent some kindness my way. You are all very much appreciated! Today I want to share this delicious and comforting rice dish.
I got my lavender from my favorite Hawaiian Lavender Farm, Ali’i Kula Lavender. I have written about them in a previous post that can be found here. There is a wonderful shop on the farm filled with all kinds of fantastic goodies, the majority of which are vegan. 🙂 Dried lavender can also be found at a plethora of farms all over California (like Clairmont Farms & Highland Springs Resort) and there are tons of websites where you can find affordable, dried, culinary lavender online.
Today is kind of a sad day. One of my best friends lost their mom, unexpectedly. Two weeks ago she was giving me the greatest figs from their backyard and we were chatting about medical insurance of all things. I will miss her. But what is really hard, is to know that my friend is in so much pain…and that I can’t really do anything about it. Sure, I’ll go on being a friend, but ultimately I am powerless over his grief. Sorry to be such a bummer.
In more cheery news, here’s some Hawaiian Potato Salad:
In Hawaii, there is this really popular dish called the “loco moco”, typically constructed of a pile of rice (usually white) topped with a hamburger patty (or sometimes steak), then a fried egg and then a load of gravy. It actually doesn’t sound that appetizing, but I thought a cruelty-free version might be tasty.
I used brown rice, a veggie burger patty (really made of veggies—I’m not a fan of the imitation meat burgers, but if you like them, go for it). I used the fried egg recipe from Betty Goes Vegan and topped it off with a nooch-gravy concoction. In the end, I really needed a salad or a real vegetable because this meal was so heavy. It was still good, but if I were to remake it, I think I would try to do a fancier smaller portion with a slider or something. To be continued.
Thank goodness for Vegan Yack Attack. I had no idea Vegan MoFo (Vegan Month of Food) was approaching in September. I’m glad I know now as I’m headed to Maui September 2nd and now I have time to prepare some posts for when I’m gone. I am so behind on posts anyway that it should be easy. Maybe. Hopefully. I said I was going to come back this time with a recipe, but I’m terrible, so I may save some of the for MoFo…it’s so close!
For now, here is this short one about grapefruit.
A friend told me about this grapefruit pick in the valley. The grapefruit was chemical free and cheap, so I took myself picking. The place was called Orcutt Ranch and the grounds were gorgeous. I basically had the place to myself. I proceeded to frolic about like any good hippy would do and take pictures and pick yummy grapefruit. When I got home, I made Grapefruit Shortbread Cookies.
Greetings long lost blog. Did not intentionally take a month off, but summer is packed with busy. Good busy and work busy. Lots of farm trips for the the most exceptional produce one has ever tasted. Thrifting and brewery visits. Planning my next Maui adventure which will be here in less than a month. So many things have kept me away from here and I’m a little sorry for it, but not sorry because that is how life gets. For anyone reading, I will never abandon my blog without a word. Just couldn’t do it to The Jolly Fox or to anyone reading.
So, here is a smörgåsbord of things I’ve been making. Some of them I made months and months ago, others just recently. Next time I’ll be around with a recipe, hopefully. Probably for pie, cobbler or something of the like. It’s been pie mania around here since, well, forever I guess.
Cherries. I didn’t eat my first cherry until sometime in my early or mid-twenties. Man, I was missing out. Since then I have been in love with cherries of all kinds. Every year I attempt to make a pilgrimage to some cherry farm to get my fix of sweet cherries. Because I live in Los Angeles. So the only way I can find a fresh sour cherry is to win the cherry lottery. I found them once. Two years ago. At Whole Foods. I spent a small fortune buying as many as I could and freezing what I could not use fresh. They ran out soon enough and I’ve missed them. I have a few leads for next year though, so we’ll see.
Sweet cherries it is then. 🙂