Category: Recipes

  • Tofu Poke’

    Tofu Poke - Generations Magazine - February - March 2012I love my vegetarian friends and family (my daughter eats NO meat). This can get challenging at times, but there are some vegetarian dishes that are so good even the carnivorous type will take a bite or two. On friends and family gatherings, try serving poke’ that everyone can cheer about!

    Ingredients

    • 1 lb extra firm tofu, cut into ½” cubes
    • 1 cup fresh ogo seaweed, rough chopped
    • ¼ cup sweet white onion, diced
    • 1” piece of fresh ginger, finely minced or grated
    • 1 Hawaiian chili pepper, seeded and minced
    • 2 tablespoons toasted sesame oil
    • 1 teaspoon shoyu
    • ½ teaspoon salt (Kosher salt works best)
    • Fresh ground pepper to taste

    Directions

    Combine all ingredients in a bowl and toss to combine. Either serve immediately or store in the refrigerator until ready to serve.

    • Serves: 4 – 6 as an appetizer
    • Time: 15 minutes

    I love my vegetarian friends and family (my daughter eats NO meat). This can get challenging at times, but there are some vegetarian dishes that are so good even the carnivorous type will take a bite or two. On friends and family gatherings, try serving poke’ that everyone can cheer about! Ingredients 1 lb extra…

  • Shrimp Coleslaw with Southeast Asian Twist

    LIVING-LIFE-Shrimp-Coleslaw_image1While shrimp may be small in size, these protein-rich and low-carb crustaceans are huge in terms of nutritional value and health benefits.

    Shrimp Coleslaw:

    • 1 head Cabbage, shredded
    • 1 head Chinese/Napa cabbage, shredded
    • 2 whole Carrots, grated
    • 1 whole Red onion, halved and sliced thin
    • 1 cup Fresh mint, roughly chopped
    • 1 cup Fresh cilantro, roughly chopped
    • 1 cup Roasted peanuts, chopped
    • 1 lb. Salad shrimp

    Dressing:

    • 1 ½ cups Unsweetened coconut milk
    • 
½ cup Lite or fat-free sour cream
    • 2 Tbs. Lite mayo
    • 1 whole Lime juiced, or 3 Tbs.
    • 2 Tbs. Asian fish sauce
    • 3 Tbs. Rice vinegar
    • 
1 cup Green onion, sliced thin
    • Salt & fresh ground black pepper

    Dressing: In a mixing bowl, combine all dressing ingredients; whisk. Refrigerate for about an hour to thicken and let the flavors develop.

    Shrimp Coleslaw: In a large bowl, toss together cabbage through mint and top with shrimp. Add dressing, but a little at a time in order to not saturate your salad greens. Season with salt and fresh ground pepper, then sprinkle cilantro and chopped peanuts on top.

    Serves: 10 to 12

     

    While shrimp may be small in size, these protein-rich and low-carb crustaceans are huge in terms of nutritional value and health benefits. Shrimp Coleslaw: 1 head Cabbage, shredded 1 head Chinese/Napa cabbage, shredded 2 whole Carrots, grated 1 whole Red onion, halved and sliced thin 1 cup Fresh mint, roughly chopped 1 cup Fresh cilantro,…