Hawaiian Haystacks

Hawaiian Haystacks are a great way to use up that leftover pineapple and carrots from making carrot cake or that cabbage that still looks good but you know it's shouldn't stay in the fridge for much longer.

I hate having food go to waste so I love recipes like this that I can look into my fridge and use up what needs using. Even things you wouldn't think of putting on these are still yummy. Like leftover corn from taco salads or celery from that stir fry. I have even put summer squash, artichoke hearts, and jicama on it.

A easy and tasty way to eat your very healthy veggies!

Hawaiian Haystacks

Cooked Brown Rice

Gravy and/or Oriental sauce of choice I like this brand we used their Sweet and Tangy sauce but you can go according to your tastes

(Gravy Recipe Below)

Favorite raw chopped veggies of choice we use Broccoli, Cauliflower, Bell Peppers, Onion, Pineapple,  Carrots, Zucchini, Tomatoes, Asparagus (I did steam this but have had it raw too good both ways) Mushrooms, Cabbage, etc. Pretty much what ever sounds good to you!

Dry Roasted and Salted Cashews
Unsweetened dried Coconut (optional)

On a plate take a spoonful of the cooked brown rice and then pile on the veggies and cashews. Top with sauce! It's super easy and healthy dinner because most of it is raw!

Simple Basic Gravy

2 cups rice milk

1 level Tablespoon Vegetable Broth Powder

2 Tablespoons whole wheat flour

Salt, pepper or other seasonings to taste (optional)

Take 1 1/2 cups of the rice milk and put in a sauce pan mixing in bullion. Bring to a simmer. In a small bowl stir the last 1/2 cup of rice milk with flour. Slowly add while stirring to simmering mixture. Stir until thickened use warm!