LunchBreakLIVE in Paradise with Vegan Chef Hollan Hawaii!

ALOHA! Our LunchBreakLIVE guest chef TODAY on JaneUnChained LIVE is the vivacious Hollan Hamid, known as Hollan Hawaii, a Hawaiian-based vegan chef, Cordon Bleu-trained, former restaurant owner, health advocate and mother of three. Watch live while she makes BBQ tofu and cauliflower, over coconut rice with sautéed kale! This is one of her delicious recipes from her easy to prepare, the beach-inspired book “Good Food Gratitude!” Can’t wait to try making this dish at home!

Hollan takes us away to paradise as she shows us how to make this super simple yet filling recipe in her beautiful home in Hawaii! Her kids absolutely love this recipe because of its sweet tangy barbecue flavor! Hollan recommends using all roasted cauliflower instead of tofu if you don’t eat soy or if you have an allergy like Hollan. Hollan shows us how to prepare the cauliflower, steam the kale, and make the coconut cream rice. Once it’s all ready with a little help of LunchBreakLIVE magic, Hollan coats the cauliflower with barbecue sauce and makes it pretty on a plate! Trying making this easy dish at home for your family and friends with Hollan’s recipes below!

Get your copy of Hollan Hawaii’s cookbook, Good Food Gratitude.

See Also

Hot New Vegan Cooking Show: New Day New Chef’s New Season Has Arrived!

Paige Parsons Roache reporting for JaneUnchained News Network.

Photos courtesy of Paige Parsons Roache.

Guiltless BBQ Cauliflower or Tofu

BBQ Cauliflower is one of me and my family’s favorite recipes. I serve with mashed potatoes and sautéed greens for a perfect balance of color and flavor on the plate. Keep leftovers in the fridge to enjoy as a finger snack all week. Perfect snack for a ride in the country on the weekend. Serves

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Ingredients

  

• 1 head of cauliflower large head or firm tofu (!9 oz) chopped into one-inch pieces
• ¼ red onion chopped
• 4 tablespoons olive oil
• 1 tablespoons salt
• 3 tablespoons dill
• BBQ Sauce jarred or homemade

Instructions

 

• Preheat oven to 400 degrees.
• Mix all the ingredients (except BBQ) together in a bowl and put in a 9x13 pyrex dish. Roast in the oven for 30 minutes, remove from oven and coat in BBQ Sauce.

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Coconut Rice

So creamy and dreamy you will feel likes its buttered rice.

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Ingredients

  

• 1 cup jasmine rice
• 1 cup coconut milk canned
• 1 teaspoon salt

Instructions

 

• Mix ingredients together in saucepan and stir. Bring to boil on medium-high. Once you see bubbles cover and lower to low. Cook for 20 minutes.

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Sauteed Kale

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Ingredients

  

• 1 head kale chopped
• 2 Tablespoons water
• salt to season

Instructions

 

• On medium heat add all ingredients and cook for 2 minutes until kale wilts.

Tried this recipe?Let us know how it was!