About Me

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Mark Olival-Bartley studied applied linguistics at Hawaii Pacific University, attaining B.A. and M.A. degrees in TESOL, and poetry at the City College of New York. He is now anatomizing the prosody of E. A. Robinson’s sonnets for his dissertation at Amerika Institut of LMU Munich, where also he edits a poetry weekly. His poems and translations have appeared in journals on both sides of the Atlantic. He is the resident poet at EcoHealth, where his science-themed verse is regularly featured, and a senior copyeditor of Review of International American Studies.


A Taste of Maui Vegan Cuisine

with Laura and Mark Olival-Bartley
(and recipes from Chef Scotty Olival)

Sountrack by Willie K. and Brahdah Iz

11 May 2016
Pasing, Münchner Volkshochschule

"E komo mai!" = "Willkommen!"

Wailuku Salad with Edamame, Tomato, and Corn


fresh corn kernels (2 ears) or
  frozen corn kernels (155 g)
frozen shelled edamame, which is Japanese for soybeans (280 g)
cherry tomatoes, 12, halved
avocado, 1 large, pitted, peeled, and cubed
fresh lime juice, 2 tablespoons (30 ml)
salt and freshly ground pepper
canola oil, 1 tablespoon (15 ml)
romain (cos) lettuce, 8 dark outer leaves
fresh cilantro (fresh coriander), 2 tablespoons


1.  Cook the corn and edamame.  Bring a saucepan of water to a boil and have ready a bowl of ice water.  Add the corn and the endamame and cook for 3 minutes.  Using a slotted spoon, transfer to the bowl of ice water.  Drain the corn and edamame, place in a large bowl and add the tomatoes and avocado.

2.  Assemble the salad.  In a small bowl, whisk together the lime juice, 1 teaspoon (5 ml) of salt, and ⅛ (.5 ml) teaspoon pepper.  Slowly whisk in the oil.  Pour the dressing over the salad and gently toss to combine.  Arrange the lettuce leaves on a serving platter and spoon the salad onto the leaves.  Garnish with the cilantro and serve.

Serves four.

Seven Pools saimin

'Uala (Sweet Potato) Purée with Tomato Bits


6 medium-sized yams or sweet potatoes,
            (circa 1 kg) freshly ash- or oven-baked
1 teaspoon (5 ml) salt
½ teaspoon (2 ml) turmeric
¼ teaspoon (1 ml) paprika
            or 1/8 teaspoon cayenne pepper
¼ teaspoon (1 ml) ground nutmeg or mace
            or 1/8 teaspoon (.5 ml) ground ginger
4 tablespoons (60 ml) orange juice
½ teaspoon (2 ml) orange zest
3 tablespoons (45 ml) vegan margarine
1 ½ tablespoons (22 ml) brown sugar or jaggery
2 medium-sized Italian plum tomatoes (circa 340 g), seeded and coarsely chopped
2 tablespoons (30 ml) sliced almonds, toasted


1.  Cut and scoop out the yam (or sweet potato) pulp and mash with a potato masher.  Add the salt, tumeric, paprika (or cayenne), nutmeg, ginger (or mace), orange juice and orange zest, and whisk with a fork until well blended.

2.  Heat the vegan margarine in a 30-centimeter frying pan over moderate heat.  Add the sweetener and cook until it caramelizes and turns reddish-brown.  Drop in the tomatoes and cook, gentle tossing, just until they soften and glisten.

3.  Add the yams (or sweet potatoes) and, using the back of a wooden spoon, mash and blend the ingredients.  When warmed throughout, serve on a warmed platter, garnished with toasted almonds.

Serves six.

Which is harder--using U.S. measurements or cooking in English?

Ipu (Butternut Squash) Purée with Coconut


1 large butternut squash (circa 455 g), freshly baked or steamed
4 tablespoons (60 ml) vegan margarine
2 teaspoons (10 ml) fennel seeds, crushed
1/2 teaspoon (2 ml) cardamom seeds, crushed
1-2 teaspoons (5-10 ml) hot green chilies, seeded and minced
2-3 tablespoons (30-45 ml) jaggery, maple sugar or syrup
1 teaspoon (5 ml) salt
1/4 cup (25 g) shredded coconut and/or chopped hazelnuts,
            toasted at 150° C until golden
2 tablespoons (30 ml) lime juice


1.  Cut open and peel the squash.  If it has been baked whole, scoop out the seeds and fibers.  Place the pulp in a bowl and purée with a potato masher.

2.  Heat 3 tablespoons (45 ml) of the vegan margarine in a 30-centimeter frying pan over moderate heat.  When it is hot and frothing, add the fennel seeds, cardamom and green chilies.  Within seconds, add the squash purée, sweetener, and salt.  Stirring frequently, cook until thickened for about five minutes.  Before serving, garnish with coconut (and/or hazelnuts), the remaining vegan margarine, and sprinkle with lime juice.

Serves four.

Making 'uala puree.

Lahaina Lime and Coconut Dressing


2 cups coconut milk
2/3 cup lime juice
¼ cup agave nectar
¾ teaspoon salt
1 jalapeno pepper
¼ cup coconut oil
1 teaspoon lecithin powder


Blend all ingredients until smooth and creamy.  Gently toss Kula greens in this light and tangy dressing.

Makes about 3 cups.

Making Wailuku edamame, tomato, and corn salad.

Kula Greens


200 g spinach
200 g romaine lettuce
4 Japanese cucumbers, chopped
3 ripe avocados, peeled and chopped
150 g bean sprouts


1.  Mix, chill, and serve tossed with Lahaina lime and coconut dressing.

Serves six.

January 2016:  Breakfast in Makawao

Fruit Salad Makawao


1 ripe pineapple
1 jabong (a pomello or grapefruit can be substituted)
1 Korean pears
2 mangos
5 passion fruits
3 bananas
3 kiwis
1 large papaya
1 pomegranate
1 lemon and/or lime
3 tablespoons (15 ml) of sugar
3 tablespoons (15 ml) of cold water


Peel, cube, and mix all fruit in a bowl.  In a separate bowl, mix the lemon/lime juice with sugar and water, then pour over and mix with fruit.  Chill, and serve.

Serves 6.

Making Haleakala moussaka.

Haleakala Moussaka


3 tablespoons (15 ml) olive oil
1 large yellow onion, chopped
2 large eggplants, ends trimmed:
            1 peeled and finely chopped,
            1 cut into 1/4-inch-thick slices
2 garlic cloves, chopped
1 tablespoon minced fresh oregano leaves,
            or 1 ½ teaspoons dried
½ teaspoon ground cinnamon
1 400-ml can of diced tomatoes, drained
2 tablespoons tomato paste
½ cup dry white wine
¼ cup fresh parsley leaves, chopped
salt & freshly-ground black pepper
1 cup cooked brown rice
¾ cup soft or silken tofu
2 cups soy milk
1 pinch of nutmeg
½ cup soy parmesan


1.  Heat 1 tablespoon of the oil in a large skillet over medium heat.  Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes.  Add the finely chopped eggplant, garlic, oregano, cinnamon, and tomatoes.  Stir the tomato paste into the wine, then add to the skillet, along with the parsley and salt to pepper to taste.  Cook over low heat for 10 minutes to blend the flavors.  Stir in the rice and set aside.

2.  Preheat oven to 175° C.  Lightly oil the baking dish.  In a blender or food processor, combine the tofun, soy milk, nutmeg, and salt and pepper to taste and process until smooth.  Set aside.

3.  Heat the remaining 2 tablespoons oil in a large skillet over medium heat.  Add the eggplant slices (you may need to do this in batches) and cook, turning once, until lightly browned on both sides, about 2 minutes per side.  Arrange a layer of one-third of the sliced eggplant in the prepared baking dish.  Spread half the chopped eggplant mixture over the top.  Arrange another layer of eggplant slices on top, followed by the remaining eggplant mixture and a final layer of eggplant slices.  Pour the tofu sauce over all and sprinkle with the soy parmesan.

4.  Bake until bubbly and lightly browned on top, about 45 minutes.  Let stand for 20 minutes before cutting into squares to serve.

January 2016:  Mark and Scotty in Haiku

Raw Paia Pasta Salad


2 cups fresh tomatoes
½ cup olive oil
½ cup sundried tomatoes
3 garlic wedges
3 dates, seedless
2 tablespoons (10 ml) basil
½ teaspoon salte & pepper

green & yellow zucchini


1.  Combine the first seven ingredients in a blender until a smooth consistency is reached.

2.  Per serving, grate 150 g of green and yellow zucchini in long strips.    Add salt, pepper, and lime juice to taste and top with about 2 tablespoons of the above sauce.  Chill, and serve.

January 2016:  In Scotty's backyard, planning the for the class

Seven Pools Saimin


6 cups vegetable broth
½ cup diced onions
¼ cup soy sauce
1-ounce package of dried shitake mushrooms
1 cup of "mushroom water"
1 pound (500 g) of chow mein or udon noodles
1 package of firm tofu, chopped and fried
½ bok choy, cut ends
1 bunch of broccoli (or broccolini)
a handful of green onions, chopped


1.  Soak dried shitake mushrooms for about 30 minutes.  Drain mushrooms and save 1 cup of the "mushroom water" for the saimin broth.  Slice the mushrooms, and set aside. 

2.  Fill a large pot of water and bring to a boil.  Lightly cook the broccoli and bok choy until bright green and blanched.  Using a slotted spoon, take them out, and put them into a cold water bath, which stops the cooking process.  Add the noodles and cook until tender; then, drain them, and set them aside.

3.  In a medium pot, saute the onions in oil.  Add vegetable broth (in prepared liquid form), soy sauce and "mushroom water," and bring it to a boil.  Let simmer until you are ready to make the saimin bowls.  Pour the broth into each bowl, top with mushrooms, noodles, tofu, and bok choy.  Sprinkle with green onions, and serve.

Serves 8

 January 2016:  Scotty in his Makawao kitchen

'Iao Oatmeal Cookies


2 cups oatmeal
1 cup brown sugar
2/3 cup flour
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2/3 cup apple sauce
3 tablespoons coconut oil
1 cup dried cranberries
½ cup chocolate chips (optional)
½ cup shredded unsweetened coconut (optional)


1.  Preheat oven to 175 degrees centigrade.

2.  Combine oats, brown sugar, flour, chia seeds, baking soda, baking powder, and salt in bowl.

3.  Stir in apple sauce and coconut oil into mixture until dough is evenly mixed.

4.  Fold cranberries, chocolate chips, and coconut into dough.

4.  Spoon dough onto the baking sheet, and bake until edges are lightly browned, between 10 to 15 minutes. 

5.  Let cool, and serve.

Making 'Iao oatmeal cookies.

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