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    244 Recipes

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    This is a recipe I've adapted from Sara Moulton. If you are looking for a different and very flavorful way to have scrambled eggs, try this one.

    Recipe #482989

    From Jamie Oliver. A laksa is a cross between a curry and a stew and is traditionally served with noodles (but you could use rice). This recipe is really open to any type of fish or budget. You could try it with 14 oz. of salmon, cod, etc... in place of the scallops if you prefer. Enjoy!

    Recipe #482987

    This recipe is by Jamie Oliver. It's easy to make, taking only about 30 minutes. You can use your choice of fish or shrimp (or a combination!). Firm fish works best, such as cod, haddock, etc. Have fun with it and enjoy!

    Recipe #482986

    A popular curry recipe. Suggested to serve with rice. A cold beer wouldn't hurt either. :) Classic! (Prep time includes 30 minutes of marinating time)

    Recipe #482985

    I love the combination of grapefruit and avocado, so I put them together in a salad! It's a nice combination of tangy and sweet and should hit the right notes on your palate. The dressing is made from a combination of Greek yogurt and pomegranate juice. I really could just eat the dressing with a spoon! I hope you enjoy this creation. It is very healthy with just a hint of naughtiness from the sugar. Enjoy! Note: I created this recipe to serve two, but amounts can be easily adjusted

    Recipe #479431

    This recipe makes for a complete meal. The chicken is first browned and then roasted for optimum flavor. While the chicken is roasting, the veggies and noodles can be prepared. It does take a few pans, but it comes together to make a delicious, complete meal and is totally worth it. I like using a variety of veggies for color, flavor and health! You can add/subtract veggies to your liking. Enjoy! Note: It's a good idea to prep all your veggies and spice mixture before you start cooking. This makes the recipe a breeze to prepare.

    Recipe #479414

    I absolutely love this meal. Simply prepared salmon with a glaze and roasted vegetables. Can you say yum?! I found this recipe in an issue of Better Homes and Gardens. Side note: When I'm eating vegan, this is a great dinner to prepare so my family can enjoy the salmon and veggies, while I just eat the roasted veggies. I love that I don't have to make two separate dinners.

    Recipe #472488

    I love this simple sweet potato hash. It's a bit different than regular hashes because it contains spinach and no meat. If you love spinach, you may opt to add more the the 5 ounces, it's up to you! This is a really healthy side dish. I've even made this for my main course. The hardest part of this recipe is grating the sweet potatoes, but you could even put them through the grater attachment on a food processor if you have one! It serves 2 to 4 depending on if you plan this for a side or main dish. Some people like a zing to their hash, so I included hot sauce as an optional ingredient. Enjoy!

    Recipe #472487

    I found this recipe in an issue of Better Homes and Gardens, and decided to try it since I had all of the ingredients on hand. Wow, was I ever impressed by this simple recipe. The soup is flavorful, thanks to the rosemary (although my daughter actually likes it better without the rosemary - your choice to add it in or not!) and very hearty. Perfect for a cold winter day. The crispy carrots are optional but they really do take this soup up a notch. I like to make the crispy carrots first, but you could also start making them while the soup simmers. I could eat the crispy carrots all on their own!

    Recipe #472486

    I made this into an appetizer for New Year's Eve and it was a huge hit! I also had enough leftover ratatouille for a side dish the next day. This is a great, easy and healthy recipe. It is very versatile: adjust the veggies to your liking, make into an appetizer (see directions and note below), enjoy as a vegan main dish or serve as a side. *Oh, I just thought of another great idea, you could serve this over pasta...yum! **Please do look at my extra notes about olive oil amount and cooking time for the veggies. Both are personal preference and I noted what I like to do.**

    Recipe #471436

    I tried Kris Carr's vegan cleanse and had this juice every morning for breakfast. You actually feel healthier after drinking this juice. She calls it, "Make Juice, Not War Green Juice". :) P.S. This recipe is for 2, sometimes I just halved the recipe. You could also save one of the servings for a mid-morning snack or to have at lunch. Just make sure to refrigerate it if you choose to save the second serving.

    Recipe #471432

    This is my favorite homemade dressing, including non-vegan dressing recipes. I just love the flavor of this dressing and knowing that it's a bit healthier. I usually have all of the ingredients on hand. Whether you're a vegan or not, I hope you enjoy this dressing. It is from Kris Carr. P.S. For the vegan mayonnaise, I prefer Vegenaise.

    Recipe #471431

    This is a simple vegetarian recipe from Cooking Light. I am including directions for making your own tortilla chips but you could certainly use store-bought. I love the homemade tortilla chips, though! You can make or use more tortilla chips if you would like more than 8 tortilla chips per serving - there is plently of bean mixture if you want to do that. These nachos are different because you aren't melting the cheese over the chips. This recipe utilizes crumbled queso fresco instead. I really love the flavor of the beans with the cumin, chili powder and garlic. You may substitute black beans for the pinto beans, if you prefer. Enjoy!

    Recipe #461339

    This recipe has been on the menu at the Hali'imaile General Store Restaurant in Maui since almost day one and is their signature dish. It is very popular there. It also graced the cover of Food and Wine magazine once! You will need to make the white chocolate ganache a day in advance - this is not included in the cook time. The baked cheesecake will need to rest in the refrigerator for 4 to 6 hours, also not included in the cook time. Also, you will need to have a 10 inch fluted tart pan with a removable bottom. It's definitley a specialized recipe, but totally worth it! Just make sure you read the recipe through so you know what to expect. Note: the recipe calls for decorating the cheesecake with pineapple shortbread cookies, which I am omitting. I think it's perfect on its own.

    Recipe #458074

    This is a Hawaiian variation of your typical fried chicken. The coating is so good with the macadamia nuts! I have adapted this recipe from the Hali'imaile General Store Cookbook. This is one of Maui's most celebrated restaurants. The rice is amazing and, in my opinion, well worth the time. The mango chutney actually reminds me of an ambrosia taste.The recipe includes a lot of steps and is somewhat time-intensive. Make it on a day when you have the time to enjoy your time cooking. Enjoy!

    Recipe #458073

    Tuna is plentiful in the waters around the South Pacific and papaya trees are seen throughout the islands. The salsa is soooo good. Depending on the size of your mango and papaya, you should have some extra salsa left. I like to use the rest of it up as a snack with tortilla chips. Recipe by chef Keith Famie. Note: Probably any sturdy fish would be good in this recipe ie. Mahi Mahi or swordfish, etc... Enjoy!

    Recipe #458072

    This is a recipe from Tahiti by chef Keith Famie. It's an easy recipe to put together and grill. The mango-vanilla sauce provides a gourmet touch. Enjoy!

    Recipe #458071

    This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.

    Recipe #458070

    Motu means "little island" in the Tahitian language. These bacon-wrapped scallop kabobs are so delicious. I love the glaze and all of veggies and fruit. From chef Keith Famie. I like to serve this over rice. Enjoy!

    Recipe #458068

    Rice is one of the staple foods in Hawaii. This recipe makes ordinary rice exciting and flavorful. From A Taste of Hawaii cookbook. In a pinch, you could probably use any type of nut. I love that this rice cooks in the oven.

    Recipe #458065

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