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To Kokua Market
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Parking is behind the store.
2 Large Oranges
(we like Sunny Kapoho’s Big Island Organic ones) 12 Ounces fresh or frozen cranberries
3/4 Cup local raw honey
(we only use George’s)
3 Large Sprigs Thyme
With a vegetable peeler or knife, remove three 3” strips zest from one orange. Zest finely and transfer to a large saucepan with cranberries.
Squeeze oranges and juice to the sauce pan
Add thyme and honey, bring to a boil, then lower heat to medium. Cook for approximately twenty minutes until thickened.
2.5 Cups Cooked Chickpeas 1/4 C Fresh Parsley
1/6 C Scallions
1/4 C Tahini
1/8 Cup Lemon Juice
2 Cloves Garlic 1t Salt
1/2T White Miso 1/8 C Olive Oil
Soak dried chickpeas overnight. Place in water and bring to a boil. Cover and simmer for about 40 minutes until tender. Save the chickpea water. Place chickpeas in food processor and blend. Continue to blend while add- ing other ingredients in the above order. Add reserved chickpea water to obtain your desired consistency.
Short on time, canned beans will work too. Taste as you go adjusting the garlic and miso to your own liking. Add roasted red pepper or spinach to kick it up a notch.
Posted by Kit Wynkoop on November 6, 2013 at 12:17pm
Works well for a salad dressing or as a sauce for tofu or seitan.
1C + 2T Peanut Butter (use our fresh ground or whatever you have on hand) 1/3 Cup Shoyu or Coconut Aminos
2T Rice Vinegar
Juice of One Lime
1/3C Agave or Local Honey 3 Cloves Garlic, Chopped 2T Ginger, Minced
1/2t Sambal Chile Paste 1/2—3/4t Salt
2 1/4 C Water (or more for your desired consistency)
Mix all ingredients in a blender until smooth. Optional ingredients include cilantro, mint, Thai basil, lemongrass or kaffir lime leaves
Posted by Kit Wynkoop on October 22, 2013 at 12:06pm