Recipes from Sept. 6, 2007
Fresh Flavors is featured in Hawaii’s Kitchen on KHON2 Hawaii’s
morning news on the first and third Thursdays of each month. Sponsored by HMSA.
For more recipes, visit Island Scene Online.
Lemony Zucchini Bisque with Shaved Fennel
5 cups peeled and chopped zucchini
1 cup water
1/2 cup lemon juice
1/2 cup olive oil
5 cloves or 1 1/4 tsp. minced garlic
1 Tbsp. onion powder
1 Tbsp. light agave nectar
1 Tbsp. crystal sea salt
1/2 tsp. cumin
1 cup very thinly sliced fennel bulbs
Put all ingredients except fennel in a blender and puree. Refrigerate and store
in airtight container for up to two days.
To serve, place in soup bowl with a little shaved fennel on top.
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Zucchini Linguine with Crimini Mushrooms and Alfredo Cream Sauce
Marinated Mushrooms
5 cups sliced crimini mushrooms*
3 Tbsp. organic extra-virgin olive oil (or used the marinade from the stuffed mushrooms)
2 Tbsp. nama shoyu
2 Tbsp. apple cider vinegar
1 - 2 cloves garlic, minced
*May substitute broccoli.
In a gallon zip-top bag, toss mushrooms with olive oil, nama shoyu, apple cider
vinegar, and minced garlic.** Allow to marinate for at least 30 to 60 minutes. (The
longer, the better.) Mushrooms can be prepared a day in advance and stored in the
refrigerator. Pour marinated mushrooms through a strainer to remove excess marinade
before serving. Reserve marinade for other uses, if desired.
**If using broccoli, place florets into a pot of boiling water removed from stove
top for 7 minutes. Drain and immediately immerse in iced water to stop the cooking
process and turn it bright green.
Alfredo Cream Sauce
1 1/2 cups whole raw cashews or cashew pieces
1/2 cup pine nuts
6 Tbsp. organic extra-virgin olive oil or flax seed oil (or blend 3 Tbsp. olive
oil and 3 Tbsp. flax seed oil)
1/3 cup lemon juice
2 cloves garlic
3 Tbsp. nutritional yeast
2/3 – 1 cup fresh water
1 – 2 tsp. sun-dried sea salt
1/4 cup finely chopped parsley
Soak cashews in 2 cups water for 30 minutes. Drain and rinse. In a blender, process
cashews, pine nuts, olive oil, lemon juice, garlic, nutritional yeast, 2/3 cup water,
and salt into a smooth cream. The sauce should be thick yet thin enough to pour.
Add more water as necessary for desired consistency. Fold in finely chopped parsley.
If plating the dish, sprinkle parsley on top.
Zucchini Linguine
4 large zucchini
Garnish
1/4 cup chopped parsley
1 Tbsp. paprika
2 tsp. black pepper
Peel zucchini and discard skin (or use in vegetable broth). Continue to peel zucchini
to the core (up to the seeds) with a peeler with light strokes. Keep turning the
zucchini as you peel to create delicate linguine ribbons.
Cover each serving of zucchini with marinated mushrooms (or broccoli). Gently toss
to combine. Spoon (or squirt with squeeze bottle) alfredo cream sauce over each
serving. Garnish with parsley, paprika and black pepper.
Makes 4 to 5 servings.
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No-bean Hummus
1 medium zucchini, peeled and chopped
1/2 tsp. garlic
3 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. cumin
1/2 tsp. paprika
1//4 cup tahini
1/4 cup sesame seeds, soaked (2 hours)
Combine all ingredients except tahini and sesame seeds in a food processor or blender
and puree. Add tahini and sesame seeds and puree until smooth. Serve on lettuce
leaves with chopped tomatoes and sprouts, or with flaxseed crackers.
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Apple Slaw Nori Wrap
1 large Red Delicious apple, cored and shredded (unpeeled)
1/2 cup shredded red or green cabbage
2 Tbsp. chopped cashews, seasoned with small amount of sesame oil and sea salt
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. House Made Licious Dishes mayonnaise (made with cashews)
1/2 tsp. mustard aioli
Romaine lettuce
Nori
In a medium bowl, combine first six ingredients. On work surface, lay nori on the
diagonal; placed ribbed romaine in the middle, overlapping midsections to prevent
wet slaw from touching the nori. Spoon a little of the mustard over romaine leaf.
Take a portion of the slaw and squeeze out as much liquid as possible; lay slaw
on romaine. Fold the right corner over ingredients, then the bottom, then roll right
side over to the left corner.
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