The Hawaiian Humane Society celebrates "Be Kind to Animals Week," Sunday to May 9, by encouraging the community to show kindness to animals through their social media channels on Facebook, Instagram and Twitter. Use the hashtags #HawaiianHumane and #BeKindHI.
Among suggested activities are opening your home to an orphaned animal or volunteering at the Humane Society. Call 356-2200 or visit hawaiianhumane.org/BeKindToAnimals.
This week, enjoy these vegetarian recipes, courtesy of Hawaiian Humane Society.
CRESCENT ROLL PIZZA
» 2 (8-ounce) cans prepared crescent dinner rolls
» 1 (8-ounce) package cream cheese, softened
» 1/2 cup low-fat sour cream
» 1 teaspoon dried dill
» 1/8 teaspoon garlic powder
» 1/2 cup seeded and diced tomatoes
» 1/4 cup finely chopped round onion
» 1/2 cup small, fresh cauliflower or broccoli florets
» Fresh arugula or spinach leaves (optional)
Heat oven to 375 degrees. Unroll both cans of dough and place on bottom of a 10-by-15-inch ungreased pan. Press dough into bottom and up sides to form crust. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust.
Sprinkle diced tomatoes and onion over cream cheese. Return pizza to oven for 2 minutes.
Top pizza with cauliflower/broccoli florets and cut into 32 slices. Serve hot with arugula and spinach leaves for garnish, if using.
Pizza may also be served cold. Cover and refrigerate 1 to 2 hours. Serves 16.
Approximate nutritional information, per serving: 170 calories, 12 g fat, 5 g saturated fat, 20 mg cholesterol, 300 mg sodium, 13 g carbohydrate, no fiber, 3 g sugar, 3 g protein
HEARTY MINESTRONE SOUP
» 6 cups water
» 2 cups shredded cabbage
» 2 cups diced potatoes
» 1 (16-ounce) can stewed tomatoes
» 2 stalks celery, diced
» 1 cup uncooked macaroni
» 1 onion, chopped
» 2 carrots, diced
» Slightly less than 1/4 cup liquid amino
» 3 tablespoons chopped Italian parsley
» 3/4 teaspoon Italian seasoning
» 1/2 teaspoon marjoram
» 1/2 teaspoon crushed rosemary, dried or fresh
» Salt, to taste
» 1 (15-ounce) can kidney beans, including liquid
» 1 cup frozen peas
In large soup pot, combine all ingredients except kidney beans and peas. Bring to a boil. Reduce heat and simmer 40 minutes. Add kidney beans with liquid and peas. Simmer 10 to 15 minutes. Serves 10.
Approximate nutritional information, per serving (not including salt to taste): 140 calories, no fat or cholesterol, 550 mg sodium, 28 g carbohydrate, 5 g fiber, 5 g sugar, 6 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
