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Zippy’s and
Mocha Java chefs cook
dishes from ‘Hawaii Diet’

Recipes prepared by Roy Calaro of Zippy's and A. Dee of Mocha Java Cafe, from Dr. Terry Shintani's "Hawaii Diet," on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

Chunky Two-Bean Chili

1 cup textured vegetable protein
1/3 cup vegetable broth
3 cloves garlic, crushed
1/2 medium onion, chopped
1 stalk celery, chopped
1 green bell pepper, chopped
1 sprig fresh Chinese parsley, chopped
1-2 tablespoons chile powder
1/2 teaspoon dried red pepper flakes
1 teaspoon ground cumin
Freshly ground black pepper to taste
2 cups EACH canned black beans and canned kidney beans, drained and rinsed
1 cup canned tomato sauce
1/2 cup tomato paste
1/2 cup water
1 teaspoon freshly squeezed lime juice

Soak textured vegetable protein in heated vegetable broth for 10 minutes. Saute garlic, onion, celery, green pepper and Chinese parsley in a small amount of water until the onions are translucent. Add the soaked vegetable protein and the remaining ingredients; simmer for 20 minutes. Remove bay leaves before serving. Makes 8 servings.

Nutritional information unavailable.

Nishime

2 strips (1/2-by-36-inches each) dried konbu (kelp)
4 dried shiitake mushrooms
5 whole araimo (Japanese taro)
2 konnyaku, sliced
3 pieces aburaage
1 whole turnip
1 cup canned bamboo shoots
1 whole burdock
1 teaspoon peanut oil
1-1/2 cups vegetable broth
1 cup sliced carrots
1/4 cup tamari
1/3 cup sugar

Soak konbu and mushrooms in water until soft, about 10 minutes. Wash and scrub taro thoroughly, peel and cut into 1-1/2-inch pieces. Cut konnyaku, aburaage, turnip, and bamboo shoots into 2-inch pieces. Cut burdock into 1/4-inch diagonal slices and soak in water until ready to use. Tie konbu into knots, leaving 1 inch between knots. Cut between knots. Drain and slice mushrooms. In a large saucepan, heat peanut oil, vegetable broth, mushrooms, konbu, konnyaku and bamboo shoots. Cover and cook 10 minutes. Add tamari and sugar; cook 5 minutes. Add turnip, carrots, and burdock and cook 15 minutes. Add taro and cook until taro is fork tender, about 30 minutes. Toss in aburaage and serve. Makes 4 servings.

Nutritional information per serving: 241 calories; 3.9 g fat.*

Potato and Corn Chowder

2 teaspoons dry sherry
1-1/4 cups finely chopped sweet yellow onion
2 cloves garlic, crushed
2 cups cubed red potatoes
1 14-ounce can vegetable broth
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1 bay leaf
1 cup fresh or frozen corn
1 cup soy milk
Salt and freshly ground black pepper
Olive oil cooking spray

Spray a large skillet with cooking spray. Add sherry and heat over medium heat. Add onion and garlic and saute 5 minutes, stirring frequently to prevent browning. Add water as needed. Add potatoes, broth, basil, thyme, paprika, and bay leaf. Cover pan, bring to a boil and cook over medium heat 10-15 minutes. When potatoes are tender, add corn and milk. Simmer until the corn is tender, about 3 minutes. Discard the bay leaf. Puree a cup of soup in a blender or food processor, then return to soup for a creamy texture. Season with salt and pepper to taste. Makes 6-8 servings.

Nutritional information per serving: 117 calories; 1.3 g. fat.*

Hawaiian Curry

3 tablespoons water
1 large onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, mashed
1-2 teaspoons soy sauce
1 teaspoon honey
1-3 tablespoons curry powder
2 large carrots, peeled and cut into 1-inch chunks
2 stalks celery, cut into 1-inch chunks
3 red potatoes, quartered
3 cups cauliflower florets
1/2 cup lima beans
2 cups vegetable broth
Salt to taste
1 tablespoon cornstarch dissolved in 1 tablespoon water

Saute onion, garlic and water. Add ginger, soy sauce, honey, curry powder, vegetables, broth and salt. Add water to cover. Cook 20 minutes or until carrots are tender. Add cornstarch and stir until mixture is thickened. Makes 6 servings.

Nutritional information per serving: 118 calories; 0.6 g. fat*

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