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Windward Community College

These four recipes are part of a delicious, nutritious plant-based tasting menu that was created by Charlene Akina in collaboration with Dr. Inge White and Nyan Stillwell at Windward Community College. The modified recipes for the Fried Rice and Tofu Curry were developed for the Agripharmatech – Plant-Based Products course.

Akina said, “We serve these dishes once a month at the ‘Uala Leaf Café. Nyan harvests the plants and brings them to the café, where Chef Mike Roth and Chef Koryn Beamer create healthy vegetarian dishes.”

The delicious recipes are part of the Food as Medicine teaching pathway. For the curious, more about the medicinal value of the plants can be found in books published by White, botany and microbiology professor, in the Ethnopharmacognosy Series volumes II, III and IV available for purchase at the Windward CC Bookstore.
 
Read more about Food as Medicine at Windward CC.

Recipes


Hapa Fried Rice with Kīnehi (Spanish Needle) Leaves

  • 5-7  cups cooked rice
  • 3  eggs – beaten
  • ¾ cup shredded carrots
  • ¾ cup frozen peas
  • ¾ cup kīnehi (spanish needle) leaves
  • ¼ cup chopped green onion
  • 3-4 cloves chopped garlic
  • 1 ½ tablespoon soy sauce (+/- to taste)
  • 1 ½ tablespoon oyster sauce (+/- to taste)
  • ½ teaspoon sugar
  • Salt & pepper as desired

Saute garlic, peas & carrots; add cooked rice and seasonings. Add kīnehi leaves and green onions, salt and pepper. Mix and garnish with egg strips and green onions.

Yield: 8-10 servings


Honohono Tofu Curry

  • 1 cup coconut milk
  • 2 tablespoons fresh cilantro
  • 1 teaspoon red curry paste
  • 2 teaspoons cumin
  • ½ teaspoon brown sugar
  • 14 ounce box firm/extra firm tofu
  • 2 teaspoon olive/vegetable oil
  • 3-4 cups honohono grass
  • 1 medium sliced red bell pepper
  • 4 chunked carrots
  • 4 chunked potatoes
  • Salt & pepper to taste

Whisk milk, cilantro, curry paste & cumin in a small bowl. Drain & cube the tofu, heat olive oil and fry tofu pieces until golden brown. Add the coconut curry sauce to the tofu. Add honohono, bell pepper, carrots & potatoes. Cook & stir until the vegetables are cooked and tender.

Yield: 5-7 servings


Basil Sriracha Slaw topped with Chopped Peanuts and Kafir Lime Threads

Slaw:

  • 1 large Napa cabbage
  • 2-4 medium carrots
  • 1 large cucumber
  • 1 small thinly sliced red onion
  • 1 small bunch cilantro
  • 1 small bunch basil leaves
  • 2-4 thinly sliced green onion leaves

Dressing:

  • ¼ cup brown rice vinegar
  • 2 tablespoons soy sauce/tamari
  • 2 tablespoons sriracha (+/- to taste)
  • ½-¾ cup avocado, peanut or olive oil

Toppings:

  • Chopped peanuts
  • Basil leaves
  • Kafir leaf threads

Wash the cabbage, dry and finely shred. Wash, peel and shred the carrots, add to the cabbage.  Wash and cut the cucumbers into triangles or cubes. Chop all the herbs and add them to the slaw and add the cucumbers.

Place the dressing ingredients into the blender. Blend on low until combined, slowly drizzle in the oil until the dressing becomes thick and emulsified. Toss and dress the slaw, top with basil, chopped peanuts and kafir lime leaf threads.

Yield: 4-6 servings


‘Uala Haupia Bars

Crust:

  • 2  cups crushed graham crackers
  • ½ cup unsalted, melted butter
  • ½ teaspoon salt

Mix graham cracker crumbs and melted butter and salt, press into bottom of 9"x13" baking pan. Bake for 10 minutes at 350 degrees.

‘Uala:

  • 2 pounds purple sweet potatoes – boiled, peeled and mashed
  • 1 teaspoon ground cinnamon
  • 1  teaspoon ground nutmeg
  • ¾  cup brown sugar
  • 2 beaten eggs
  • 1  can evaporated milk
  • 2 teaspoons vanilla extract

Mix mashed sweet potato with the rest of the ingredients, add butter and salt. Increase oven to 400 degrees. Spread mixture over cooled crust. Bake at 400 degrees for about 10-15 minutes. Reduce temperature to 325 degrees and bake for ½ hour longer. Remove from oven and cool.

Haupia Topping:

  • ½ cup white sugar
  • ⅓ cup cornstarch
  • 2 cups canned coconut milk
  • 1 cup water

Combine all ingredients in saucepan. Stir constantly so mixture does not brown. Continue to cook until mixture thickens. Remove from heat, allow it to cool, then pour over sweet potato mixture. Refrigerate for three hours or overnight. Garnish as desired.