Delicious, nutritious, and expeditious: fast food vegetarian-style

So I admit I have been a little absent over the holidays, but I know that we can all relate to the "not-enough-hours-in the day" phenomenon.

Truth is, it's really tough to get everything done that you'd like to every day, and time after work just seems to evaporate. That's why I own so many cookbooks featuring 30 minute recipes. But sometimes, I'm too hungry to be bothered to leaf through books and measure quantities. And I want something tasty, not hit or miss. I really do love food after all...

So this is my go-to recipe for a satisfying meal that's quick, simple, and nutritious. It's super helpful if you've got the tendency to turn into a hunger monster if you go too long between meals (like I do). You can have this meal on the table in 15-20 mins starting from scratch. And you might even be able to cut that time almost in half if you already have pre-cooked pasta or cooked broccoli/other veggies in the fridge. The ratios are finagle-able, and pretty easy to remember:

Saves-my-life pasta

• 2-3 tablespoons of oil (I like grapeseed or canola; your fave oil ought to be fine though, and you can add more or less to suit your preference);
• 1 med to large onion, chopped into dime-sized pieces
• a garlic clove or two, minced or pressed through a garlic press (optional*)
• salt and pepper to taste (freshly ground is preferable)
• a can of beans of your choice, drained and rinsed; (I like butter beans, or kidney beans, but your favorite kind will do; I always buy lots of cans of beans when they're on sale)
• a couple of cups of broccoli (you can use other veggies, but this is my tried and true favorite); You can also use more or less than 2 cups depending on what you've got in the house; You'll need the broccoli to be frozen or steamed to make the recipe fast; If pressed for time, I steam my broccoli for a few minutes in the microwave in a bowl with a couple of tablespoons of water added; Cooking broccoli with the microwave can diminish antioxidant content though, and frozen broccoli is often already chopped into bite-sized pieces
• a couple of cups of pasta of your choice; I like spaghetti for this recipe, but anything works

Start off by chopping your onion into dime-sized pieces. Put your oil in a fry pan, add the onions, and sauté for few minutes over medium heat. The onions will start to become soft and translucent. Mince or press your garlic and add it to the onions, turning down the heat. Garlic can burn easily. Grind some fresh salt and pepper over this mixture and stir around for a few minutes.

While your onions and garlic are cooking, put the water on for your pasta. When the water boils, put in your desired amount of pasta.

Now, open your can of beans, drain the liquid, and rinse the beans in a colander or strainer. Add the beans to your onion mixture in the fry pan. Mix and let cook for a few more minutes. If you choose to add frozen veggies (e.g. broccoli), add them along with the beans. They'll need to defrost. You may even want to cover your pan to let the steam circulate and cook the vegetables more effectively. If you already have cooked broccoli/veggies, add them to the mixture closer to the end of the cooking time. You don't want them to overcook, you just want them to warm up. When your veggies and beans seem to be soft, (not "mushy") they are ready.

When your pasta is finished cooking, drain it, and put it back in the pot with a bit more oil. Stir in your onion mixture and voilá: a meal with veggies, healthy fats, protein, carbohydrates, and antioxidants. And it tastes good. You can always mess with the quantities or ingredients to suit yourself better of course, but this is my old stand-by, and has served me well over the years...

Enjoy all, and eat in good health! Happy New Year!

Whoever said "You'd better not pout" anyway?

Many of us are familiar with the earthy crunchy (even unwashed) vegan and vegetarian stereotypes. But the truth is, we pretty much all live in the real world. And many of us still get a kick out of "worldly" things. Just because we might chow down on tempeh and kale, it doesn't mean that we won't flip through an issue of Vogue now and again.

While some of us may be makeup wearers and some of us not, chances are if we had the choice, we'd prefer there to be more cruelty-free products on the market, right? Good news for all of us then: Turns out that we don't have to banish ourselves to a lipstick-free existence if we don't want to.

Enter e.l.f. Cosmetics.

I pretty much love this online store for a number of reasons. Firstly, the makeup is free of animal ingredients and by-products, and none of it is tested on animals. It totally takes the guesswork out of reading all of those crazy chemical names on the back of your tube of lipstick. And trust me, PETA wouldn't affiliate themselves with just any cosmetic company...not without some serious animal-friendly standards.

Also, MAJOR bonus: da da da da! - most of the cosmetics cost $1 to $5 apiece! Not even the drugstore can beat that for animal-free goodies!! Additionally, e.l.f. posts sales and promotions all the time. Free shipping, free gifts, half off, and on and on. Totally worth it on all counts in my opinion. It literally is a small price to pay for peace of mind.

So check 'em out today. And the only reason you'll pout at your holiday parties will be because you're totally in love with your new lip gloss and you just caught your reflection in an ornament.

Happy Holidays everyone!

I'm here! I'm here!

I do apologize for all of my tardiness and unexcused absences...but I swear I had a good reason, honest!

For the past month, I have been off having my semi-vegan way with the world all over the place. I have had the good fortune to have met 3 successful and inspiring vegans, including at least a couple of virtual rock stars of the vegan universe. I am totally going to gush hopelessly about all of them, so I think this will have to be the first of 3 installments...

The whole big hero-worship-inducing mess all started about a month ago. I had already bought the book Thrive a little earlier this year, having discovered it during one of my frequent forays on Amazon.com. I started reading it and I found it to be very enlightening regarding the effects that certain foods can have on the body. Some of you may be familiar with the book's author, Brendan Brazier, as a notable vegan athlete. In fact, he is not just an athlete, he is actually a career tri-athlete. I will have to admit to you that, like much of the world, I have not often thought of the words "vegan" and "athlete" as belonging together. I just don't picture Arnold Schwarzenegger pumping a bunch of iron and then heading home to refuel with a package of veggie dogs. But you know, when there's a will, there's a way.

Thrive has a lot of reasonable and valuable information to offer, and clearly Brendan Brazier has done his homework. Being me, I tend to take everything I read with a grain of salt, but I didn't see a lot of sensationalist information in this book. I tend to get nervous when I read about all kinds of obscure superfoods I've never heard of, and only rarely does some new "out there" nutritional supplement make it into my regular rotation. A notable exception of course is spirulina, which I posted about fairly early on here.

But anyway, I am straying from the point. The results seem to speak for themselves. Brendan Brazier succeeds as an athlete, and, even more notably, as a vegan athlete. It is such a HUGE challenge to navigate the physically taxing demands of the Ironman triathlon, even under "normal" circumstances. And honestly, from my point of view, veganism is a thinking man's game. It takes some effort to plan nutritionally-rounded meals for people with average activity levels, nevermind for people who have just biked over 100 miles and think to themselves, "You know what would be awesome right now is a marathon. Let's DO this..."

So when I found out that Mr. Brazier himself would be giving a talk and doing a book signing at my local Whole Foods store, I was totally all about it. I mean, why not go see and be inspired by someone who has accomplished something that most people would have thought impossible?

So I went, I saw, I got my book signed. I also stood there awkwardly in the book signing line and I asked this successful author and owner of the extremely popular Vega nutritional foods line if he was from Canada. Yes, he is from Canada. And he is also very nice when talking with awkward hero-worshipping semi-vegans who meet him in supermarkets.

So to the Hot Vegan Army with you Brendan Brazier! And I'll see you in the bulk dry goods aisle....

P.S. He IS that tall.

VIP Status

http://picasaweb.google.com/lh/photo/si4liKuGqvqd_d62RBINYA

I must admit, I have been struggling a bit lately with my veganism. I'm sure that many of you who have made the transition to a more cruelty-free lifestyle have felt the same way at some point. There are just SO many hidden animal-derived ingredients to know about. And not just in food. LOTS of everyday products contain these substances.

It can just be so overwhelming...

And some habits really are hard to break. As I've been an ovo-lacto vegetarian for the past 13 years, some eggs and dairy products have still been sneaking their way into my diet lately as I transition to veganism.

And I have been feeling really guilty about it...

But I realized something.

Sometimes, an all or nothing attitude can really defeat your progress. While I did go vegetarian basically overnight (or "cold turkey" as I have often ironically joked), veganism is a whole other animal...(Yes I am full of puns).

When I became a vegetarian all those years ago, I really had no idea what I was doing. I was just an opinionated teenager who you could not talk out of anything. I so abhorred (and still do) the thought that any animal might suffer in order for me to eat, that I really didn't plan or transition at all. I just cut meat out of my life and never looked back. Now, while I wholeheartedly believe it is one of the best decisions I've ever made, vegetarianism took a toll on me at first. I paid very little heed to nutritional requirements, and, quite frequently, ate tortilla chips and salsa for dinner. And you know that can't have been good....

In fact, it wasn't long before I started noticing that my hair was frequently breaking off in the middle, and that I had a lot more flyaways than I used to. In fact, my "molting" became so noticeable that my mother dragged me to the nutritionist. The nutritionist told me that my "shedding" was due to a lack of protein. So, I started eating yogurt, milk, and cheese like crazy to make up for the lack of meat in my diet. And it worked. My hair became as strong as it used to be, and I didn't have to worry about leaving telltale signs wherever I sat (like a cat). However, in my protein crusade, I did end up gaining a noticeable amount of weight. It probably was not until I went off to college and started exercising regularly that I was able to get myself into balance, and to know what foods to eat to keep me healthy and happy.

Veganism has been a whole other story. Life is busier now. I work long hours, take classes, attempt to find time to work out, have social engagements with family and friends, and I have hobbies that I love...But all of those things don't leave very much time to cater to the delicate transition I now find myself engaged in. So the move to veganism has been going very slowly. Like molasses uphill on a cold day (as my father is fond of saying).

But then again, beating myself up about this is not doing anyone any good. Not everyone can transition into vegetarianism or veganism within the span of an afternoon. It's a learning process. And, not only are these powerful and potentially jarring lifestyle changes, but they directly affect one's health. Becoming a full-fledged vegan or vegetarian without consulting a doctor or a nutritionist, or at LEAST without becoming educated about your nutritional needs, can be harmful to you.

http://www.dailymail.co.uk/tvshowbiz/article-1273895/LOST-The-countdown-highly-anticipated-finale-begins.html (©ABC)

Now the last thing I want to do is talk anyone out of becoming a vegan or vegetarian. As I said, vegetarianism is one of the best decisions I ever made in my life, and I don't regret it for a second. Vegetarianism has enriched my life in so many unexpected ways. I'll never go back to eating meat...........unless I'm stranded on a desert island or something like in Lost. Then we'll talk......

But if you are considering making these lifestyle changes, please honor your health and well-being in equal measure to that of the animals you hope to save. It will not help anyone if you make yourself so sick and nutritionally-deprived that you have to give up the entire endeavor to restore your health.

http://planesandstuff.blogspot.com/2009_11_01_archive.html

Remember, a plane doesn't just land. It hovers a little, slows down, and bounces a few times before it settles on the runway. I never want any of you to think that you are a lost cause if you "cheat" or "mess up," or eat something by accident that you didn't know was in your food, etc, while you are transitioning into a new lifestyle. There is NO SHAME - none - in making a really good decision s-l-o-w-l-y.

If you currently find yourself "in between gigs," as it were, then you are what I like to call a "VIP." A "Vegetarian (or a Vegan) In Progress." VIPs are special, and they all deserve pats on the back for choosing a more compassionate way of life.

So the next time you find yourself the victim of negative inner dialog, remember that you are a VIP, and that you only deserve the best.

Good luck to you all, and see you on the red carpet!

It's a hell of a town, Toronto is...

This past week, my boyfriend and I had the most excellent fortune of spending time in the beautiful city of Toronto, Canada. We only had a few days to explore the place, but it seemed to us to be the stuff of dreams. A bustling yet remarkably clean city by day, Toronto transforms into a glittering metropolis at night. In fact, it looked to me like a comic book illustration of Gotham City - but better.

And, hands down, you have to love a city in which EVERY hot dog cart you come across offers veggie dogs. And not even wimpy flavorless ones either. The one above was roasted over an honest-to-goodness open grill, with real flames and everything! Plus, I had my choice of a veritable smorgasbord of condiments - including crushed potato chips! And let me tell you, the potato chips really bring something to the party...

And the Canadian reputation for politeness seems to me to be quite well-founded. Pedestrians actually hurry across the street when they cross in front of your car...and they even wave thank you for letting them pass! And, what's more, many Toronto-an businesses - like the very kind hot dog vendor I snapped a picture of above - accepted U.S. dollars from us. This was extra nice because the USD is actually only worth about $.96 Canadian these days...So if our hot dog vendor is still outside the Westin Harbour Castle Hotel or thereabouts, go tell him hi from his friends from Rhode Island! And try a veggie dog with potato chips!

I was a little sad that we didn't get to try out more of the vegetarian restaurants we passed while driving around. There was one called Kale that looked really interesting. I found a review here that wasn't an unqualified endorsement, but certainly indicated that the place wasn't bad. The pictures on the link certainly look like you'd be able to replenish your nutrient level pretty well there after a long day of roaming the city streets. And the buffet-style service makes the eatery fairly economical to boot.

If anyone has had the pleasure of visiting any great vegan/vegetarian restaurants in Toronto, please tell us about them here! And if anyone is interested in seeing a bit of the highlight reel from our trip, please go ahead and scroll through the post.

Have a great rest of the week guys!

Not even joking when I say that we caught a beautiful sunset every single night in Canada

Canadian money is quite pretty. It kind of reminds me of euros. But stereotypes aside, there were definitely pictures of children playing hockey on the $5's... Also, fun fact from my boyfriend: The Canadian $1 coin is actually called a "loonie" because it has a picture of a loon on it. How could you not get a kick out of having waterfowl on your currency?

It appears that the Canadian government likes to reassure you that you will not be stuck in traffic. How nice is that? I even like the way they phrase it...

Some beautiful green space near the waterfront. There were lots of kids and couples taking pleasant afternoon strolls that day.

The elusive and totally bad-a** black squirrel, native to the area.

The CN Tower is supposedly the world's tallest tower. And it sure feels like it when you are standing/sitting/whimpering on the see-through glass floor on the observation deck at the top...The tower above is shown here at a much more manageable size

I totally took this picture. I will gloat forever about that. The CN Tower observation deck simply cannot be beat at sunset.

I assure you that this terribly-taken picture doesn't nearly do Toronto justice. I hope it at least gives you an idea. If you can ever see this place first-hand at night, it's breathtaking.

And awesome large-scale art and architecture are everywhere in Toronto. Totally a cool youthful-feeling city.

We just stumbled across what appeared to be the Canadian Walk of Fame as we headed back to the car. I just couldn't resist snapping shots of famous PETA-spokeperson Pamela Anderson's star. She's soon to be added to the Hot Vegan Army, don't worry!

And William Shatner...Not a vegetarian, but still... And yup, I just boldly went there... :-)

A strangely ominous sign advertising the Toronto Zoo membership program.

And even as we said a fond farewell to the fair city of Toronto, it gave us one final gorgeous sunset to remember it by. We'll miss you Toronto! Hope to see you again soon!

Okie dhokla

I am going to go ahead and admit right off that this recipe is not 100% vegan. But, then again, neither am I...yet. I'm working up to it slowly. But while I can't say this item is vegan, I can say that this somewhat flying-saucerish food item still happens to be freaking delicious.

The semi unusual-looking item above is called Sooji dhokla. "Sooji" (SOO-jee) means semolina, which is the primary ingredient of this delicious savory cake. Dhokla (which I have only heard pronounced as if it rhymes with "okra") is a dish that hails from the Gujarat region of India. I was first introduced to it by a dear friend of mine from college. Her mother is a phenomenal cook, and we were often lucky to be treated to this wonderful spicy dish after my friend returned to school after a weekend at home. It does travel rather well, and it's really warm and satisfying.

Sooji dhokla is a steamed cake made primarily from semolina, yogurt, the black mustard seeds you see sprinkled liberally over the top in the picture, chilis, and a bit of cilantro. My friend's mom I think tends to measure by sight when she makes it, but I am not, alas, nearly as skilled as she is. So, to make this on my own, I needed a recipe. Luckily, I found one at a DELIGHTFUL website called showmethecurry.com. You can find the recipe I used here. What I absolutely love about this website (beyond the AWESOME name that is) are all of the video tutorials for how to make just about every recipe on the website. The 2 phenomenal women who run the site show you, in detail, how to prepare the recipes. It's like learning from friends. In fact, these women are so likable that you may find yourself watching the videos for recipes you don't even plan to make. Believe me, I know from experience :-)

But, to see my posting of the recipe, and to hear a bit about the slight trials and tribulations of preparing it, please continue reading below. I will warn you, it does require a bit of special equipment, and a bit of patience. It's definitely not a quick weeknight meal option. But it is delicious, and will keep for a week in the fridge. I made mine and ate it every night for a week (Sooooo good!)

Thanks all, and happy cooking!

Sooji Dhokla

I highly recommend watching the video at the link above before doing this. It will really give you some good tips and a better understanding of how this works.

For the cake

2 cups sooji, or semolina (I bought this at an Indian grocery store, but a supermarket with a good international foods section might have it too)

2 Tbsp oil

1/4 tsp carom seeds (also called Ajwain); If you can't find these at your local market, and you do not have an Indian food store in the area, I'd recommend substituting whole cumin seeds

1 tsp grated ginger (I skipped this and added a few shakes of ground ginger)

1 finely chopped green chili (or to taste); If you don't have one, I'd recommend trying some driedred chili flakes

1 tsp salt (or to taste)

1 cup water

1 cup well mixed plain yogurt

1/4 tsp turmeric

2 tsp ENO brand fruit salt (this powder is also best purchased at the Indian grocery or online; You likely won't use it up that quickly, so you probably won't need to order it often; It is made, from what I understand, of a combo of sodium bicarbonate and citric acid powder; it is often used in India as an antacid, and to prevent bloating, but it is involved in a chemical reaction that has to take place for the dhokla to come together properly; I am not 100% sure if substitutions would work as well)

Cooking oil (spray type if desired)

**A stock pot with lid (preferably one that comes with a removable tray with tiny holes that can be used as a steamer)

**A cheesecloth and some sort of steamer tray with a rigid structure and small holes; bamboo steamers could work

For the brush-on infused oil

2 Tbsp oil

1 tsp mustard seeds (I used black mustard seeds)

2 tsp sesame seeds (I skipped this too; Didn't have them, and besides, I don't think I ever saw my friend's mom use them...)

Slit, seeded green chilis to taste (optional)

Finely chopped cilantro (the ladies at smtc.com recommended 10 sprigs; I'd recommend using 4-5 Tbsp of the fresh stuff; It's definitely better than the dried variety; Unfortunately though, I didn't have any fresh cilantro in the house when I made the version pictured above; The dried stuff will do, but it's not nearly as good; 2-3Tbsp of the dry stuff - or to taste- should work in a pinch).

Onion pickle, coriander chutney, or condiment of choice (optional but recommended strongly)

First, make the cake. In a medium-sized mixing bowl, stir the semolina, carom (or cumin) seeds, and the oil until smooth. You do not want to see any lumps left. In another bowl, mix the yogurt, chili if desired, the salt, the turmeric, and ginger. Next, pour the yogurt mixture into the semolina mixture and stir to incorporate. To this, add your water to make sort of a batter. Let this batter sit on your counter for 15-20 mins.

And now a note**: There is actually a certain contraption you can buy (definitely in India, and maybe online) that is made for the specific purpose of steaming dhokla. I, of course, do not possess such a contraption, though it will assuredly be on my list of required souvenirs if I ever visit India. I used a pasta pot (one of the ones with a built in steamer tray that fits inside) and cheesecloth. You might be able to get away with just the cheesecloth and a steamer basket (probably the bamboo kind), but the cheesecloth is definitely essential. I warn you, however, the cheesecloth will likely get horribly messed up when you make dhokla, so you may want to be conservative with how much you use.

Now, put an inch to an inch and a half of water in a stock pot, and bring it to a boil. Spray or brush your steamer basket (and maybe even your cheesecloth) with oil to prevent the semolina cake from sticking as it cooks. It will still taste as good if it sticks, but it won't be nearly as pretty, or solid.

Once the water is boiling, you must spring into action like a jungle cat. Things will move very quickly from here. Line your steamer basket carefully with a double layer of the prepared cheesecloth(making sure to cover both bottom and sides), and place the steamer (cover off) into the pot. You are making sort of a double boiler situation here, except that the top of the double boiler needs to have holes for the steam to get in. But, as with a double boiler, make sure your steamer is suspended at least a few inches above the boiling water. The bottom of the steamer must never be in direct contact with the water.

Now here's the tricky part. Mix the fruit salt into your prepared batter and stir fairly quickly and well. The batter will start to foam due to the chemical reaction of the fruit salt. Pour the batter carefully and quickly into your cheesecloth-lined steamer. This is why your steamer must have tiny holes, and not large ones. If your steamer has large holes, the batter will probably go right through.

Now, smooth the top of the batter gently with a spatula, cover the pot with its lid, and steam the dhokla at medium heat for 15 mins. Then turn off the heat, carefully remove the steamer from the pot, and let it cool, preferably on a wire rack to let air flow underneath.

While you wait, make the infused oil.

Heat your oil to medium heat in a sauté pan or nonstick skillet. Add the mustard seeds. They should start to pop open in a few minutes, so you may want to put a splatter screen over the pan as it cooks. At the very least, please be careful and do not watch the seeds too closely as you fry them. If you are using sesame seeds, add them next and cook for a few minutes. They will pop and jump a bit also. If you want to use green chilis here, do so at this point and let cook for 30 seconds to a minute, then switch off the stove.

Once the steamed dhokla is cool enough to handle, remove it from the steamer basket, unwrap slowly and carefully from the cheesecloth, and flip onto a plate to serve. Brush your infused oil (including the seeds) over the top. This is what gives the dhokla its spice. Chop and/or sprinkle your cilantro on top just before serving.

Now cut in slices and serve to your soon-to-be-devoted-fan club. Onion pickle or coriander (cilantro) chutney are excellent condiments to serve with dhokla. You can find these at the indian grocery, or at good health food stores or supermarkets. For extra credit, you could make your own.

Happy eating!

A tropical vacation...in your mouth.

I made these Coconut Mango Pancakes the other day, and I am in love. I would happily eat these every weekend. The recipe originally came from this website, and I hope the author doesn't mind me reprinting it here. The recipe came from the blog, "A Little Yumminess," which is a great food blog. Definitely not all vegetarian, but really fun to read, and very family oriented.

So I added a few little tweaks to the original recipe (noted with asterisks**), but it really is a fantastic recipe as originally written also.

Coconut Mango Pancakes

1 cup coconut milk

1.5 cups mango puree; You can get this at: 1) Indian grocery store, 2) International aisle of local supermarket, or 3) blend chopped ripe mangos in your blender or food processor

2 whole eggs (You can use Ener-G Egg Replacer or another egg substitute here too to veganize the recipe)**

1.5 cups white/all-purpose flour

1 Tbsp baking powder

1 tsp vanilla extract

A neutral oil or Earth Balance for cooking the pancakes**

Beat (or prepare) the eggs, then whisk in the coconut milk, mango puree, and vanilla until a smooth mixture is formed. Carefully whisk in the flour and baking powder a little at a time, just until mixed. Do not overbeat.

Melt your Earth Balance or place your oil in a skillet or saucepan over medium heat. I like to use a ladle to transfer about 1 pancake's worth of batter into the pan at a time. You can also use the back of the ladle to thin out the pancake batter in the pan, so you don't have an overly thick pancake that doesn't cook in the middle. When the pancake starts to look dry/stable in the middle, flip the pancake over and cook the other side. It is better to err on the low temperature side when cooking pancakes. They may take longer to cook, but at least you won't burn them.

Serve with maple syrup, fresh fruit, nuts, etc or with the syrup below.

**Also, I have tried freezing these pancakes, to very satisfactory results. If you cook all of your pancakes the day you make your batter, you can allow them to cool, and then store them in your freezer with wax paper in between each pancake layer. Then you should be good to go on a morning that you don't feel like cooking, but want to eat well just the same. You can either reheat the pancakes in the microwave, or on a fairly low temperature in a skillet (or in the oven) if you wish. I would consider making the below syrup from scratch to serve with them though. It's really fast, very easy to make, and I think it kicks things up a notch.

Coconut syrup**

I once had some amazing coconut/macadamia/tropical fruit french toast while on a family vacation, and what made the meal extraordinary was the coconut syrup. This is my imitation of that ultradelicious condiment.

1 Tbsp-1oz of agave syrup

3-4 tsp of the coconut milk leftover from making the pancakes; I had some leftover in the can that I wasn't sure what to do with, and this seemed a good choice...

Mix the ingredients simply with a spoon. The above will make about enough for one serving. Please multiply depending on your number of diners

I would also recommend melting some additional Earth Balance over the top of the pancakes as shown. The extra butteriness is delightful. I also crushed up a few walnuts to add over the top of the pancakes for crunch. Just about any toasted or untoasted nut would be excellent here if you don't like or can't eat walnuts. I would imagine roasted pecans would be amazing. Or macadamia nuts to keep with the tropical theme of course.

Anyway, please enjoy and happy eating!