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Pineapple Baked Bean Lentils

Pineapple Baked Bean Lentils

Lentils get dressed up with fresh pineapple chunks in this baked bean flavored dish. 

2 cups brown or green lentils
4 cups water
1 onion, chopped
2 carrots, cubed
2 teaspoons sea salt
Black pepper to taste
¼ cup molasses
¼ cup maple syrup
1 6oz (170g) can tomato paste
2 tablespoons apple cider vinegar
1 tablespoon prepared mustard
½ teaspoon garlic powder
1 cup fresh pineapple cut into small chunks
Small handful parsley, chopped

Note: While not necessary, soaking the lentils overnight, this will make the lentils easier to digest. If lentils were soaked, drain and rinse before adding to the pot. 

Place the lentils in a large pot, add water, onion, carrots, salt and pepper. Bring to a boil over medium-high heat, covering with a lid. Once boiled, reduce heat to medium-low and simmer for 30 minutes. 

Add maple syrup, molasses, tomato paste, apple cider vinegar, mustard and garlic powder and continue to simmer for another 10 minutes. 

Remove from heat and stir in the pineapple, serve topped with fresh parsley.

Makes 8 servings

Vegan Crabless Cakes

Vegan Crabless Cakes

Crispy outside and tender and succulent on the inside. Fish friendly and perfect as a main dish or a side.

15 oz can garbanzo beans, rinsed and well drained
14 oz can hearts of palm, squeezed of can liquid
14 oz can artichokes, squeezed of can liquid
1 medium red bell pepper, seeded and finely diced
3 tablespoons vegan mayonnaise
1 tablespoon lemon juice
1 teaspoon mustard

1 sheet nori, chopped into small flakes or 2 teaspoons kelp granules 
¼ cup fresh dill or 1 tablespoon dried
1 tablespoon Old Bay Seasoning
1 teaspoon granulated garlic
½ teaspoon sea salt
¼ teaspoon ground black pepper
1¼ cups breadcrumbs (divided)
Oil for pan-frying (avocado or coconut work well)
1/4 cup green onion or chives, minced for topping

Lemony Tartar Sauce

1/2 cup vegan mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon relish
½ teaspoon mustard
¼ teaspoon sea salt

To make the tartar sauce whisk the ingredients together in a small bowl.

To make the crabless cakes place the hearts of palm and artichokes on a cutting board and shred with the backside of a fork creating a stringy, chunky texture. Place the chickpeas in a large mixing bowl and mash slightly with a fork or potato masher. Add in the shredded hearts of palm and artichokes to the bowl.

To the bowl add the minced red bell pepper, vegan mayonnaise, lemon juice and mustard. Stir and then add in the nori or kelp, dill, Old Bay Seasoning, garlic, salt and pepper. Stir to combine well. Now gently fold in 3/4 cup of the breadcrumbs.

Place the remaining 1/2 cup of breadcrumbs into a shallow bowl or plate. Use about ¼ cup of the mixture at a time to form a ball in your hands. Flatten each ball to form a crab cake patty shape. Coat each patty in the bread crumbs on the top, bottom and sides.

Heat a large skillet over medium heat. Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding patties. Place a portion of your patties in your pan making sure to not overcrowd the pan. Pan-fry them for about 4 minutes on each side, or until golden brown. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Continue cooking in batches until all the patties are fried. You may want to wipe out the pan between each batch and add more oil. 

Serve hot topped with lemony tartar sauce, a sprinkle of fresh or dried dill and green onion.

Lemon Ube Cheesecake

Lemon Ube Cheesecake

Ube is a deep purple yam that originates from the Philippines and grows well in Hawaii. Ube brings a vibrant purple hue to this tangy, lemon cheesecake. An oatmeal cookie crust increases the goodness and flavor of this mouth-watering dessert.

Oatmeal Cookie Crust

1 ½ cups oat flour

½ cup rolled oats

½ cup finely chopped pecans

cup cane sugar

 cup coconut oil, melted

Pinch of sea salt


1 1/2 cups mashed ube yam* (peeled and steamed until soft)

1 cup frozen (or canned) coconut milk

1 1/2 cups raw cashews, soaked**

Juice of 2 lemons

½ cup maple syrup

cup coconut oil, melted

2 teaspoons pure vanilla extract

2 teaspoons lemon zest

¼ teaspoon sea salt


Preheat the oven to 375 F.

In a large bowl, combine oat flour, rolled oats, pecans, sugar, coconut oil and salt, stirring until it begins to stick together. Place the mixture into a parchment paper lined 9-inch pie plate. Press the mixture firmly into the place and up to the top of the edges. Bake for 12-14 minutes, or until the crust begins to brown. Remove from the oven and allow to cool before adding the filling.

For the filling, add the peeled, steamed and mashed ube to a blender with the coconut milk, soaked cashews, lemon juice, maple syrup, coconut oil, vanilla extract, lemon zest and sea salt. Blend until silky smooth (about a minute). Pour into the prepared crust and place the cheesecake in the freezer for 4 hours or until solid.

Keep the cheesecake frozen until ready to enjoy. Allow the cheesecake to thaw for about 30 minutes before serving.

Serves 8-10

*If fresh ube yams are not available, you can substitute with purple sweet potatoes or with 1¼ cups ube jam (Ube Halaya) and 2 teaspoons of ube extract which can often be found in the international section of your supermarket. Ube Halaya contains sugar so if you use this substitute you may want to reduce the maple syrup in the recipe to cup.

**Soak the raw cashews in a medium-sized bowl covered with boiling water and allow to sit for 10 minutes. Drain and use in the filling.