Select Page
Mountain Yam Tacos

Mountain Yam Tacos

Mountain yams grow very well in Hawaii. They can seem a bit slimy when first cut into but they cook up beautifully and have the texture of something between a white potato and a sweet potato, so don’t let the slime stop you! The combination of ginger and lime gives this taco filling a beautiful flavor. 

1 large mountain yam (or large sweet potatoes), peeled and chopped into small cubes

1 cup sliced mushrooms

1 cup chopped kale

2 cloves garlic, minced

½ yellow onion, diced

1 tablespoon coconut oil

1 teaspoon chili powder

1 teaspoon sea salt

½ teaspoon powdered ginger

½ teaspoon smoked paprika

¼ teaspoon black pepper

1 cup water

Juice of one lime

8 corn tortillas

1 avocado, sliced

1 cup vegan sour cream

1 cup salsa

1/4 chopped cilantro to garnish

Heat a large skillet over medium-high heat and add coconut oil. Once the oil is hot add yam cubes, mushrooms, kale, garlic, and onion. Add the chili powder, salt, ginger, smoked paprika, and black pepper. Cook for about 8 minutes or until the yam begins to brown, turning occasionally. Add water and cover with a lid, reducing heat to low-medium. Allow to cook for another 15 minutes or until the yam is soft when pierced with a fork. Stir in lime juice and place a portion of the yam mixture onto each warmed tortilla. Dress with vegan sour cream, salsa, and avocado, and garnish with cilantro.

Serves 2-3

Ulu (Breadfruit) Chowder

Ulu (Breadfruit) Chowder

Easy, hearty and flexible. Use whatever vegetables you have to create a new chowder each time. This recipe calls for green peas and red pepper and you can also try using chopped cauliflower, carrots, broccoli, and any greens you may have in your fridge. 


3 cups water

1 large onion, chopped

5 cups ulu (breadfruit) in small chunks (one large ulu/breadfruit)

1 ½ cups (12 oz, 354 ml) fresh, frozen or canned coconut milk

1 small red pepper, diced

1 cup greens (kale, collards, chard, spinach, etc)

1 cup peas

2 teaspoons salt

½ teaspoon black pepper

1 handful parsley

Bring water to a boil and add the chopped ulu and onion. Cover pot and reduce heat to a simmer and cook for 20 minutes. Add remaining ingredients (with the exception of parsley) and simmer for 10 minutes. Garnish with fresh parsley and serve.

Serves 4

Coconut Noodle Stir Fry Bowl

Coconut Noodle Stir Fry Bowl

This is a fantastic way to enjoy the youngest coconut meat. The noodles take on the flavor of soy sauce and have a texture similar to mushrooms. 


The meat of 2 spoonmeat coconuts 

1 yellow onion, cut into strips

3 bell peppers (red, yellow, or orange), cut into thin strips

2 cups fresh spinach, cut into strips

2 tablespoons soy sauce

1 tablespoon coconut oil

2 cups prepared rice


Spoonmeat coconuts are about 8 months old and have begun to create their hard inner shell making the coconut water inaccessible with a coconut key. These coconuts have to be opened with a machete or husked and then cracked open along the equator of the coconut until it splits in half. Once open, spoon the meat out, remove any remnants of the shell with a vegetable peeler, and lay it on a cutting board to slice it into noodle strips. 

Heat a skillet and add the coconut oil. Once hot add the coconut noodles, onion, and bell pepper, and cook for a few minutes until the coconut begins to brown. Add the soy sauce and stir. Cook for a few more minutes and then add the spinach in the final minute of cooking. 

Place ½ cup rice in each bowl and add a portion of stir fry to each bowl. 

Serves 4