Kalo Protein Patties
Makes 12 patties
- One medium corm of kalo, about a pound, or 2 ½ cups steamed and mashed kalo.
- 1 medium yellow onion, diced
- 2 Tbsp avocado oil
- 1 inch of peeled ginger
- 6 cloves of garlic
- 1 whole bunch of green onion, sliced
- 3 tsp salt
- 1 tbsp sesame oil
- 1 tbsp shoyu or tamari
- ¼ cup flax meal/ground flax seed
- 1.5 lb ground pork
- 1 cup of coconut oil.
Instructions
Steam a washed corm of kalo (taro root) in an instant pot on high with water for one hour, or on the stovetop in a pot with water and a steam basket for two and a half hours.
Once fully cooked, let it sit and arrive to room temperature, and peel with a paring knife to remove the skin.
Preheat the oven to 350 degrees.
Dice one onion, and saute until translucent on medium-high with avocado or any neutral high-heat oil. Add the cooked onion to a food processor with ginger and garlic. Pulse until a paste is made.
Add the cooked, peeled, and mashed kalo to a large mixing bowl, and mix in the onion, ginger, and garlic paste, along with sliced green onion, salt, sesame oil, shoyu, flax meal, and ground pork.
Mix until fully incorporated.
Divide this mix into 12 pieces, and form into patties.
Heat a large shallow pan with coconut oil and set to medium-high heat, and fry the patties until golden brown. Place the cooked patties onto a large baking sheet, and bake in the preheated oven for 10 minutes to ensure the inside is fully cooked. Serve with your favorite sauce, rice, salad, or just as is for a quick and satisfying snack.
Yellow Curry
Makes 8 servings
- ¼ cup chopped fresh lemongrass
- 2 inches peeled fresh ginger
- 1 inch peeled fresh turmeric
- ½ + 1 yellow onion
- 2 tbsp avocado oil
- 1 large chayote squash or 2 regular zucchini, about 3 cups large diced
- 3 small Japanese eggplants, about 3 ½ cups large diced
- 1 large red bell pepper, 1 ½ cups large diced
- 1 lb long beans or green beans, cut into 2-inch-sized pieces, about 4 cups
- 1 pint of cremini mushrooms, halved
- 1 head of broccoli, about 2 ½ cups florets
- ½ + 2 cups water
- 3 limes, juiced
- 3 tsp salt
- 1 tsp curry powder
- ½ tsp black pepper
- 21 oz of coconut cream, about 1 ½ cans
- 13.5 oz of coconut milk
- 3 cups chopped kale
- 1 cup fresh Thai basil
- 1 cup fresh cilantro
Instructions
Combine lemongrass, ginger, turmeric, and half of a yellow onion with a ½ cup of water in a blender until a paste is created. Heat a large pot with avocado oil on medium-high heat, and cook the blended paste until slightly browned and reduced, about 10 minutes.
Meanwhile chop vegetables, about 16 cups of local and seasonal vegetables near you. I listed the ones I purchased from a local market.
Julienne a whole yellow onion, and add to the pot, then add the vegetables according to their cooking times. For example, eggplant and squash take longer than bell pepper. I add water and spices to properly cook and flavor the food. Then lastly, add the coconut cream, milk and chopped kale so that it doesn’t overcook.
Garnish with fresh Thai basil and cilantro, and serve over rice or eat as is.
Prawn Poisson Cru
Makes about 6 cups/servings
- 1 lb large prawns
- 1 small red onion, about 1 cup julienned
- 1 medium Japanese cucumber, medium diced
- ½ large bell pepper, or 1 cup medium diced
- 2 cups cherry tomatoes, quartered
- 1 Fresno chili or jalapeño, sliced
- 7 limes, juiced
- 3 tsp salt
- 1 cup coconut cream
Instructions
Fully peel and devein the fresh prawns while boiling a medium-sized pot on the stove top with enough water to fully submerge the prawns. Once boiling, add the raw prawns to the pot, and remove them from the heat. Let the prawns sit and cook for about 5 minutes, and then transfer to an ice bath to halt cooking.
Prepare the onion, cucumber, bell pepper, tomatoes, and fresh chili. Add them to a large mixing bowl, with lime juice, salt, and coconut cream.
Cut the prawns into thirds, and add to the bowl.
Let the mixture sit for about 4 hours to fully marinate, and serve with your favorite chip or on a green salad.
