Hawaiian Veggie Burgers

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 jalapeno, chopped
2 cloves garlic minced
3 cups adzuki beans
1/4 cup cilantro
juice of 1/2 small lemon
1 tablespoon teriyaki sauce
3/4 cup oat flour or breadcrumbs
2 teaspoons egg replacer
salt, to taste

pineapple, cored and sliced thin
lettuce
red onion
avocado
vegan swiss cheese slices
vegan bacon slices
barbecue sauce
sriracha
burger buns

Cook the onion in the oil. Add bell pepper, carrot, jalapeno, and garlic. Cook until they are tender and transfer to food processor with the beans and remaining ingredients. Pulse until the mixture is coarse. Add water or starch as needed.

Form into patties and refrigerate for a few hours. Shallow fry or bake the patties until golden brown.

Meanwhile grill the pineapple.

Arrange with the condiments on burger buns and serve with sweet potato fries.

Hawaiian Style BBQ Baked Beans

Ingredients:

1/2 teaspoon oil
1 onion, chopped
2 cloves garlic, minced
1/2 tablespoon cajun seasoning
1/3 cup barbecue sauce
1/4 cup pineapple juice
1/2 cup pineapple, chopped
1 cup kidney beans
1 cup navy beans
1 cup pinto beans
salt, to taste
1 green onion, chopped

Cook onion and garlic in the oil and add the cajun spice and stir until aromatic. Add all remaining ingredients except green onion. Bring to a simmer.

Garnish with green onion and serve with short grain rice.

Pineapple Fried Rice

Ingredients:

5 cups rice, prepared
1 cup pineapple, julienne
1 package imitation chicken, cut into pieces
1 red bell pepper, finely diced
1 cup green peas
1/2 cup shredded coconut
2 stalks lemongrass, white parts only, thinly sliced
2 cloves garlic minced
hot pepper sauce, to taste
1 tablespoon coconut oil
2 tablespoons soy sauce
white pepper, to taste

In a small frying pan, dry roast the coconut until golden brown. Set aside.

Heat coconut oil in a skillet and cook lemongrass, adding garlic after a few minutes. Stir in pineapple, bell pepper, peas, hot pepper sauce, and imitation chicken. Cook for 3 minutes.

Add rice, soy sauce, and white pepper. Stir until well combined and continue to cook until liquid is gone. Remove from heat.

Sprinkle coconut flakes on top and fold in. Reserve extra coconut for garnish.

Hawaiian Rice Bowls

Ingredients:

For the rice:
long grain rice
water
coconut milk
sugar
red beans

Combine water and coconut milk in a pot and allow the rice to soak for at least an hour. Bring rice to simmer, adding water and sugar. Cover, reduce heat, and allow to cook through. Add red beans and cook until heated.

 For the vegetables:
1 teaspoon grapeseed oil
2 carrots, shredded
1 zucchini, cut into small cubes
1 yellow squash, cut into small cubes
3 celery stalks, sliced
1 cup chopped broccoli
1 package soy based chicken pieces

Saute the celery in the oil and add carrots. When the carrots are tender crisp add remaining ingredients. Cover and allow vegetables too cook for several minutes.

For the sauce:
3 tablespoons teriyaki sauce
hot pepper sauce, to taste
2 teaspoons soy sauce
2 teaspoons ginger, minced
1 teaspoon brown sugar

Put all ingredients in a small saucepan and bring to a simmer. Add water and cornstarch if needed to thicken. Cool at room temperature.

To assemble rice bowls, spoon rice into the bowl and top with the vegetables. Drizzle the sauce on top and sprinkle with sesame seeds.