INTRODUCTION This incredible green puree is an amazing addition to any dish which needs a wild boost. Vibrant in color, it’s perfect poured on top of soups, pasta, grains, cooked veggies, in smoothies…we love it in nearly everything. INGREDIENTS 4 cups Spiny Amaranth leaves, cleaned 1 gallon water, salted reserved blanching ice water STEP 1 […]
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INTRODUCTION Enjoy this egg dish with breakfast, brunch, or anytime. It’s less dense than an omelet, yet more elegant than scrambled eggs…and packed with wild nutrition! INGREDIENTS 1 tablespoon olive oil 2 cups Amaranth 1/2 cup chopped onion 1/2 cup chopped mushrooms 1 clove garlic 1/2 cup chopped tomatoes 1/2 cup milk or almond milk […]
INTRODUCTION Fresh and beautiful, this recipe brings the feeling of a verdant spring even though haole koa is available year-round. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS ¼ cup green haole koa seeds, soaked or unsoaked ¼ cup cooked quinoa 1 handful fresh English peas, snap peas, or green beans 6 large mint leaves minced, plus more […]
INTRODUCTION This spread is delicious as taco seasoning, on a bagel, on toast, and even pasta salad. Store any extra in the refrigerator for up to one week. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS 2 garlic heads Olive oil ¼ cup green haole koa seeds, soaked or unsoaked 1 green chili, roughly chopped Salt to taste […]
INTRODUCTION This salad feels so nourishing on a hot summer day. To prepare the nopal make sure it doesn’t have any thorns or glochids, if you need to remove them it’s best to handle them with a gardening glove and go against the grain of the thorn to remove. Recipe by Chef Sofia Flores Florencia @abuelitatechnology […]
INTRODUCTION Rajas are strips or slices of poblano chilies. Guaje is the name for haole koa in Spanish. This delicious vegan crema can be eaten as a side dish, put into sandwiches, and more. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS 4 poblano chili, deseeded and sliced 1 sweet Maui onion, sliced 1 Tablespoon olive […]
INTRODUCTION These can be made into larger patties as a vegan burger, served as appetizers, or as delicious Lebanese-inspired falafel. If you have access to wild greens, like Spanish Needles, you could add in place of cilantro or parsley. The falafel batter can be frozen, so if you have more batter than you need just […]
INTRODUCTION Delicious roasted flavor, lots of fresh lime juice on top, and a creamy consistency. INGREDIENTS 1 pound tomatillos, husked and quartered (roughly 3 cups) 1/2 onion, large dice (roughly 1 cup, large chop) 4 cloves garlic 2 jalapeño, seeds removed, and cut in half 1/2 cup green haole koa seeds, soaked or unsoaked 1/2 bunch of […]
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INTRODUCTION This green mole is delicious and fresh! The flavors are bright and alive and pair well with any roasted vegetable or tamales. If you are going to warm up a bit to serve, just warm and avoid going into a simmer as the flavors will change completely. Cover image shows a bed of beans, […]
INTRODUCTION Inspired by Chef Jeff Sheer’s use of haole koa seeds in a brittle for the 13-course wild food-themed Modern Savage dinner in 2016. INGREDIENTS 2 cups sugar ¼ pound unsalted butter 6 Tablespoons brown rice syrup 1 ⅓ cups water ½ teaspoon baking soda 1 ½ cups green haole koa seeds, soaked or unsoaked 1 ½ cups macadamia […]
