Ka Puana–The Refrain: Island Naturals Cookbook

This book can be found at:

• Island Naturals Hilo
• Island Naturals Kona
• Island Naturals Pahoa
• Basically Books
• Book Gallery
• Hilo Big Island BookBuyers
• Kona Stories
• Waimea General Store

Seaweed Salad

If you aren’t eating seaweeds, you are missing out on a delicious and healthy food. They are just packed full of vitamins and minerals. Enjoy your greens—your sea greens! Serves 4

1 lb ogo seaweed
dash of salt
1 red bell pepper, sliced
¼ red onion, sliced
¼ cup sesame seeds, roasted
¼ cup soy sauce
2 tbsp sesame oil
¼ cup rice vinegar
¼ cup green onion, chopped

Blanch the ogo—bring enough lightly salted water to cover the ogo to a boil in a medium saucepan. Add ogo and turn off heat. Drain and rinse in cold water.

Put cooled ogo in a medium bowl. Add remaining ingredients. Stir to distribute ingredients evenly.

Serve cold.

Island Naturals Carrot Cake

This is another Island Naturals classic. It’s a crowd-pleaser for all ages. Makes great cupcakes or a layer cake, as well.

Yields 1 cake

4 cups flour
3 ½ cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp salt
1-2 tsp cinnamon
3 cups carrots, shredded
2 cups safflower oil
½ cup egg replacer + 2 ½ cups water, whisked together
1 cup walnuts, chopped

Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl.

Add carrot, oil, egg replacer mix and walnuts. Beat until just mixed. Do not over mix.

Pour into an oiled and floured (or lined) 10 x 14 inch baking dish, 2-8 x 8 inch cake pans or a cupcake pan.

Bake at 350 degrees F for 50 – 60 minutes or until an inserted toothpick comes out clean.

Cool before frosting.

Vegan Cream Cheese Frosting

Delicious and satisfying! Adjust the sweetness to your liking. This is ideal for our Island Naturals Carrot Cake and Banana Cake. Frosts 1 layer cake or 24 cupcakes.

8 oz non-dairy cream cheese (We use 1 tub of Tofutti brand)
½ cup natural butter substitute (We use Earth Balance)
2 – 4 cups sifted powdered sugar, to taste
1 tsp vanilla

Cream butter and cream cheese until fluffy.

Add sugar a bit at a time. Taste test for sweetness. Beat in vanilla until smooth and fluffy. Continue to beat until white in color (not yellow).

Tip: Try dusting frosted cake with cinnamon. For coconut lovers, toast 2 cups of shredded coconut and press into frosted cake. Imagine adding just a few drops of your favorite cooking essence to the frosting.

Try adding a splash of beet or carrot juice to finished frosting as a natural food coloring.