When I had planned this luau I knew I wanted something slightly asian- hawaiian themed, but with it being almost totally vegetarian I would be using different grains and legumes to make it all come together. Nothing in the Trader Vic cook books included lentils. I do cook all day for the family , so it was not a stretch to make some things fancy enough for the luau. We tried out some components with other dishes the weeks prior, but otherwise we winged it. Luckily it all turned out tasty!
Ground Tofu crumble
Fresh Ginger & Garlic, salt and pepper, soy sauce
Chop all the veggies and spices in a food processor, transfer to a bowl and fold in the tofu and the soy sauce. Season to taste but we err on the side of lots of ginger and garlic in this house! Put on some good music because you are going to be folding dumpling skins for a good hour. Let em rest on a cookie sheet before you deep fry them to golden.
Sweet Coconut Tempura Batter
1 cup flour
1 cup ice cold coconut soda
1tsp baking powder
Panko to coat
Whisk everything together and get your spam and sweet potatoes ready. The coconut soda does make it just slightly sweeter than normal. Coat in the batter and then in the panko bread crumbs and fry!
Sushi rice, with seasoned vinegar. Rice molds help a lot. I garnished with soy wrappers but seaweed works just as good and is more traditional. Nothing like a pretty bed of rice to lay your spam on
Sweet Chili Mayo
1 cup Mayo
1/2 cup or more sweet chili
1/4 cup or more Apple cider vinegar
Soy Sauce, Onion flakes, pepper
Whisk all these together, testing for vinegar tolerance. We like a lot! There wasn’t any appetizers this sauce didn’t elevate.
Singapore style Yam Noodles
1 package Yam Noodles
1/2 Can coconut milk
Napa cabbage, carrot, onions, celery
Fresh ginger & garlic
Curry powder, salt and pepper, coconut oil
Soak the Yam noodles in hot water till soft, drain rinse and toss in sesame oil. Heat the coconut oil in a pan, and add veggies in order of firmness. Add coconut milk, salt and pepper and tons of curry powder. Toss in the noodles and let the liquid cook off a little.
Sweet Chili Coleslaw
1/2 cup Mayo
1/4 cup Sweet Chili
1/4 cup Apple Cider Vinegar
Fresh Garlic and Ginger
Shredded Cabbage, onion and carrots
Whisk together the dressing and add the veggies. Give it a an hour or so to soften. Toss in the sunflower seeds last thing.
Sweet and Sour Lentils
1 cup French Lentils
1/2 cup apple cider vinegar
1/2 cup brown sugar
salt and pepper
fresh garlic and ginger
Add all ingredients and an extra 2 cups of water to the crock pot. Cook on high for about 3 hours. Serve over any rice, we chose red rice cooked with a little coconut oil and plenty of salt!
Sweet Cherry Marinated Pork
3 oz Sour Cherry Syrup
2 limes juiced
3 oz BG Reynolds Ginger Syrup
Marinade the pork overnight coated in marinade. Wrap in bacon and then smoke, and smoke, and then smoke it some more. Worry anxiously over it. Open it up to oohs and ahhs as people enter the party. Then about 12 hours after it hit the heat, watch it disappear in 5 minutes or less
White Chocolate Macadamia Fondue
Two packages good quality white chocolate chips
1 cup of heavy whipping cream
1 tsp vanilla
1/2 cup toasted chopped macadamia nuts
You have to whisk this like a mad woman on a double boiler, and make sure your fondue pot is ready and the sterno is on. Have plenty of fondue forks for the chocolate hungry masses.
Coconut Coffee Cake
1 1/2 cups Flour
1 cup Sugar
1/4 cup Coconut oil
1/2 cup coconut milk
1 tsp salt
1 tsp baking powder
Cream the oil and sugar together, then add in the egg and milk, and lastly the dry ingredients. Bake at 400 for about a half hour. I let it cool off in the oven so it turned stiff enough to cube int fondue, but if you take it out right away it is a lovely coffee cake. Very subtle coconut. Good with chocolate or coffee!