Embark on a culinary journey through the Pacific with a vegan rendition of the beloved Fijian dish, Kokoda. This vegan Kokoda recipe introduces a sumptuous foundation of homemade macadamia and cashew nut milk, infusing a luxurious texture and delightful nutty undertones into this iconic dish.
Ingredients
For the Macadamia and Cashew Nut Milk
- 1/2 cup raw macadamia nuts
- 1/2 cup raw cashews
- 1/2 cup shredded coconut unsweetened
- 3 cups filtered water
For the Vegan Kokoda
- 1 cup diced cucumber
- 1/2 cup diced tomato
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 cup vegan coconut cream
- Salt and pepper to taste
- Optional: diced chili or hot sauce for a touch of heat
- 1 cup diced firm tofu
- 1 cup diced hearts of palm
Instructions
Prepare the Macadamia and Cashew Nut Milk:
- Soak the raw macadamia nuts, cashews, and shredded coconut in water for 4-6 hours or overnight. Drain and rinse thoroughly.
- Blend the soaked nuts and coconut with 3 cups of filtered water until achieving a smooth, creamy consistency.
- Strain the nut milk through a nut milk bag or fine mesh strainer to remove any remnants. Set aside the homemade nut milk.
Prepare the Vegan Kokoda:
- In a bowl, combine the diced cucumber, tomato, red onion, red bell pepper, and chopped cilantro. Add the diced tofu and hearts of palm to the mix.
- Pour in the lime juice and homemade macadamia and cashew nut milk. Stir well to ensure thorough coating.
- Gently fold in the vegan coconut cream, creating a harmonious blend of flavors.
- Season the vegan Kokoda with salt and pepper as per your preference. For an extra zing, consider diced chili or hot sauce.
- Cover the bowl and refrigerate the Kokoda mixture for 1-2 hours, allowing the flavors to meld.
Serve and Relish:
- Before serving, give the Kokoda a gentle stir for uniform flavor distribution.
- Portion the velvety vegan Kokoda into individual serving bowls.
- Garnish with fresh cilantro leaves for a vibrant finish.
- Enjoy your vegan Kokoda as a refreshing appetizer or light meal, accompanied by toasted bread or vegan crackers.
Notes
The macadamia and cashew nut milk lends a luscious creaminess to the vegan Kokoda. Alternatively, opt for store-bought coconut milk or another plant-based milk substitute.
Adjust the lime juice and seasonings based on personal taste.
Hearts of palm and tofu provide delightful texture variations, making this dish a symphony of flavors and mouthfeel.
This vegan Kokoda captures the essence of the Pacific's vibrant culinary traditions, making it a delightful addition to your plant-based repertoire.
Adjust the lime juice and seasonings based on personal taste.
Hearts of palm and tofu provide delightful texture variations, making this dish a symphony of flavors and mouthfeel.
This vegan Kokoda captures the essence of the Pacific's vibrant culinary traditions, making it a delightful addition to your plant-based repertoire.