Hawaiian Haystacks

As summer is kissing this year good-bye I feel the need to take full advantage of all the delicious, sweet fruit out there! Pineapple is one of the greatest gifts given to this earth! Okay, I'm sure there are a lot of other awesome things, but isn't pineapple so delicious!

I mean you throw it in some ice cream or make a tropical smoothie and you can be sitting on beach getting tan while there's a blizzard going on outside (I don't know why you'd eat ice cream during a blizzard, but in case you do...I'm sure that's how you feel)

Tonight I was missing Hawaiian haystacks. We haven't had them FOREVER! I also haven't made them with anything but cream of chicken soup before or without ham....and those two ingredients just aren't going to fly with me anymore. So I tried two sauces. The ginger vinaigrette and I made a creamy version of the dressing by using cashews. I'm still not sure which I like better. I'm also very open to another saucy idea so leave a comment if you have a tasty creation! I was satisfied with the Asian swing of these haystacks, and honestly I didn't miss the ham...yes you can do meatless and have a flavorful meal! Enjoy the last big of summer with chunky, tangy pineapple over your haystacks....you can thank me later :)

Hawaiian Haystacks

2 C uncooked Brown rice

1 C green onion

1 pineapple, chopped

1 C sweet peas

1 C corn

1 onion finely chopped

1 C shredded carrots

Rice Chow mein noodles, tortilla strips ( I used these) or nuts for some extra crunch 

* other toppings

Black Beans

Red Bell Pepper

Mango

Broccoli

Mushrooms

black olives

cashews

Ginger Vinaigrette Recipe 

Cashew Ginger Dressing

1/3 C raw cashews

1/2 T ground ginger

2 garlic cloves

1/3 C soy sauce

1/4 C almond milk

1/2 tsp red pepper flakes

Cook rice in rice cooker until very tender. Two options: you can leave your vegetables raw or if you're like me and have an onion texture issue you can saute some together for a stir fry taste. I sauteed the onion, peas,  carrots and corn for 5 minutes in a skillet to tenderize the vegetables. For the Cashew dressing add all ingredients to blender and blend for 2 minutes until completely smooth. Add pineapple, choice of dressing, and vegetables to the rice. Top with chow mein noodles. Enjoy