website: http://www.dahukilau.com/

Hukilau San Jose (Map )
230 Jackson St(Japantown)
San Jose, CA 95112
408-279-4888

M – closed
Tue-Sat 11am-2pm/5pm-12am
Sun 11am-3pm/5pm-10pm

A great hang out in Japantown for all the ‘locals’ in the area. Cute decor and friendly people that great you hawaiian~style. They have live hawaiian music on Fridays and Saturdays (see calender for schedule).

Vegan Options -
Tofu Poke – Yum
Avacado Poke – Yum again!
Edamame
Rice and french fries if you feel like being bad
Plus they got great drinks.

Enjoy!

1 1/2 cups flour (can be white or whole wheat or combo of both)
1/2 teaspoon salt
2 tablespoons sugar (vegan is best)
1/2 cup oil 2 tablespoons orange juice (or vegan soymilk)

serves 9 Prep time:10 Min Cook time

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 3 tablespoons baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cold water
• 1/3 cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• CHOCOLATE SAUCE:
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons baking cocoa
• 1 cup boiling water
• Dash salt
• 1 tablespoon vegan butter
• 1 teaspoon vanilla extract

DIRECTIONS In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. Microwave on high for 6-8 minutes, turning the dish every 2 minutes, or until a toothpick inserted near the center comes out clean. In a 1-qt microwave safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 1 minute more. Stir in butter and vanilla. Spoon over pieces of warm cake.

Vegan Cake -

Ingredients: (note: the ingredients have been reduced for smaller cake)

• 1 1/2 c. flour
• 1/4 tsp. vanilla extract
• 1/2 c. apple sauce
• 1/4 c. sugar (use up to 1 cup if desired)
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup soy/ricemilk/water (water works fine)

Preheat oven at 375F.

Mix dry ingredients first then add wet.

Pour into greased pan. I used little silicon mini squares – no greasing necessary.

Cook at 375 F for 15-30 mins. My mini squares cooked in 15 mins. Check with a toothpick to make sure cake is done.

Variations:

Sweet and Light Lemon Cake:
add 1/4-1/2 c. lemon juice instead of the water/ricemilk (that’s for a double or triple recipe)

Orange Cake:
add 2 c. OJ instead of water and cut back sugar (for a double recipe)

Torte:
cut 1 or 2 apples into slices and lay them on top. you can sprinkle with cinnamon and/or sugar if you’d like.

PLUMS actually work really well like this – cut them in half…you need about 10.
(again, this is for a double or triple recipe). be sure to make this in a large round pan for the right look.
You may also want to use the full quantity of oil so that it’s richer (instead of eggs, you know).

I modified this recipe from IVU.org

1 1/2 c flour
1/3 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c sugar
1/2 c vegetable oil
1 c cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar

Preheat oven to 375. Use small brownie size pan (no greasing required). Mix all dry ingredients right in pan. Mix all wet ingredients in separate bowl EXCEPT VINEGAR (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add vinegar quickly and stir in–immediately put in oven and bake for 25 to 30 min. Cool and then eat!

Vegan Alfredo

1/2-1 1/2 cups unsweetened soymilk, divided
1/2 cup mochi (plain/original flavor), grated
2 tablespoons tahini
2 tablespoons sweet white miso
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1-2 tablespoons umeboshi vinegar

In a small saucepan or skillet, heat 1/2 soymilk, mochi, tahini, miso, garlic and herbs over medium heat, stirring continuously. Add soymilk if needed until desired consistency is achieved (keep in mind that sauce will thicken a bit as it sits). Add umeboshi vinegar to taste.Season with cracked black or white if desired and garnish with fresh basil or Italian parsley.
Serve over pasta, use as a filling in ravioli, or as a sauce for white pizza.

2 parts cashew butter
1 part tahini sauce
4 parts nutritional yeast
2 parts miso (brown is best but white will do)
1/2 part apple cider vinegar (or lemon juice)

mix well, and refrigerate, it will make a soft spreadable cheese

2 parts cashew butter
1 part tahini sauce
4 parts nutritional yeast
2 parts miso (brown is best but white will do)
1/2 part apple cider vinegar (or lemon juice)

mix well, and refrigerate, it will make a soft spreadable cheese

2 tablespoons earth balance
1/2 cup nutritional yeast
1 or 2 tablespoons flour
1 teaspoon salt (or to taste)
1 tablespoon white miso
1 teaspoon apple cider vinegar
11/2 cup soy milk (or 1 cup soy milk and 1/2 cup veggie stock)

In a medium saucepan on a medium-low heat, melt the earth balance, add the nutritional yeast and flour, stir vigorously and cook for a few minutes, add salt, then stir and add 1/2 cup soy milk (or veggie stock) stir well, stir until it starts to get thick than slowly add the rest of the soy milk slowly. separately in a small bowl mix the miso and the vinegar, stir until there are no more lumps, and it is a thick homogenous paste. When the sauce is thick remove from eat, add miso-vinegar mixture. Stir well…add any herbs and spices, broccoli, veggie ham, vegan bacon bits, onions, garlic and parsley, whatever! etc, Pour sauce on pasta…and enjoy
from: antoine on vegancooking.tribe.net

2 Tbs Olive Oil
1 Lg Onion, diced
1/2 cup quinoa, rinsed if you like
1/2 cup bulgur wheat
2 cups vegetable broth
diced veggies of your choice – carrots and celery are good as well as asparagus, green beens, etc.
salt and pepper to taste

Saute onion in olive oil until beginning to soften, add quinoa and bulgur, toast until slightly golden, about 2 minutes. Add broth, reduce heat to simmer, cover and cook for about 10 minutes, stir in veggies, re-cover and cook for about 10 more minutes until liquid is absorbed and grains are tender. Note: sometimes I add the veggies when I’m still at the saute stage (before broth) – especially carrots and celery.

This is excellent with beans or other dishes and is most excellent the next day, when I add leftovers to my salad. Something about having the grains in with the lettuce really makes it tasty.