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Haole Koa & Roasted Garlic Spread

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…
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Haole Koa and Nopal Salad

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…
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Guaje and Rajas con Crema

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…
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Lebanese inspired Haole Koa Falafel

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…
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Salsa Verde

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…
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Protected: The Dirty Haole

INTRODUCTION This drink is a wonderful use of the leftover juice from our Dill Pickle Buds recipe. You can use either vodka or gin, wash the glass with extra dry vermouth prior to pouring in the mix, add lemon rind and more pickled things…
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Mole Verde

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…
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Haole Koa Candy

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…
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Pico de Gallo

INTRODUCTION Perfect raw, this is a wonderful accompaniment to burritos and nachos, quesadillas, and salads. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS 1 large ripe and juicy heirloom tomato or 2 medium-sized…
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Persian inspired Haole Koa Biriyani

INTRODUCTION This rice dish, popular in India and thought to originate in Persia, is delightfully aromatic. Used as a main or side dish, it is delightful served with Java Plum chutney. INGREDIENTS 3 Tablespoons of brown haole koa seeds, soaked and…
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Haole Koa Cucumber Avocado Salad

INTRODUCTION Chill cucumber if making in the middle of summer for that extra refreshing feel! Shichimi togarashi is a Japanese 7-spice blend for sprinkling at the end, which can be substituted for another red chili pepper spice blend or…
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Haole Koa Habanero Salsa

INTRODUCTION This salsa shines with simple maize masa-based food, roasted sweet root veggies, and local white fish. Recipe by Chef Sofia Flores Florencia @abuelitatechnology INGREDIENTS 2 Tablespoons green haole koa seeds, soaked or…