HeyJaredTzu Chi Hawaii
- Indexed articles, last 90 days
- 8
- Latest publication
- Sep 30, 2026
- Outlet visibility, for staradvertiser.com
- Top 100K sites
- Earliest in this view
- Jul 29, 2026
Latest articles
Miso happy | Honolulu Star-Advertiser (opens the original)
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Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Consider this dish a variation of mapo tofu, with finely diced mushrooms standing in for the Chinese standard of ground meat. Chickpeas add a boost of protein and fiber. Another break from the usual is the use of red miso in place of the traditional spicy bean paste, doubanjiang. Serve with cooked rice, barley or quinoa. The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its
Mushroom munchies | Honolulu Star-Advertiser (opens the original)
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Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Portobello is a favorite ingredient in plant-based cuisine, given its “meaty” texture.The extra-large mushroom has other benefits: Because it is porous it easily soaks up whatever flavors you desire. And it is low in calories and fat-free.Portobellos come in different sizes. Choose medium ones for this recipe, about 3 ounces in weight and with caps about 4 inches across. Discard the stem, which is edible but very fibr
No-sweat salad | Honolulu Star-Advertiser (opens the original)
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Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. September continues to bring very warm days, and few of us look forward to heating up the kitchen to prepare a meal. For an almost-no-cook dish, try this recipe. The only ingredient you need to cook is the quinoa, and that only takes a few minutes on the stovetop. Adding turmeric powder to the cooking liquid gives the quinoa an attractive yellow hue. Serving a creamy lemony tahini dressing on top and nutty arugula lea
Lazy-day ravioli | Honolulu Star-Advertiser (opens the original)
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Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. The lazy days of late summer are upon us, the perfect time for a home-cooked meal that cheats a little. Your base is a convenience food — ravioli from the grocery store — but you’re adding veggies that are at their peak at this time of year — summer squash and cherry tomatoes. More power to you if you’re growing them in your garden. Vegetarian ravioli is easy to find in most supermarkets. You’ll have to look a bit har
Oishii! | Honolulu Star-Advertiser (opens the original)
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Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Classic sushi rice and a quasi-tofu poke are combined to fill aburaage pockets, then topped with crunchy tidbits of color in this version of inarizushi. In its basic form, this casual type of sushi is normally just seasoned rice tucked into fried bean curd. Adding tofu makes it into more of a meal. Adding poke seasoning makes it into more of a Hawaii-style meal. The key to simplifying the prep work is a poke seasoning
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For staradvertiser.com, the outlet · Measured Aug 1, 2026
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