The Waikiki Community Center takes a holistic approach to senior health and well-being. As part of its senior program, the center is running a series of cooking demonstrations with tastings, recipes and tips to inspire healthy, delicious menus. Since many seniors stop cooking for themselves and rely on prepared meals, the classes are intended to inspire them to get back into the kitchen by making home cooking simple and healthy.

Vegan chef Ori Ka’iulani Li will teach a cooking series 1 to 2:30 p.m. Aug. 26, Oct. 28 and Dec. 2 at the center, 310 Paoakalani Ave. Cost is $15. Call the center at 923-1802 or email info@waikikicommunitycenter.org. Visit oriannli.com.

This week, try these vegan recipes by Li.

Healthy Taro Dip

» 2 large dasheen taro (or a wetland or soft-fleshed taro)
» 1 medium purple sweet potato
» 1 tablespoon chopped cilantro
» 1 teaspoon pine nuts, roasted
» 1/2 teaspoon sesame seeds
» Juice from half a lemon
» Salt and pepper, to taste
» Pinch chili powder

In large pot, submerge taro and sweet potato (both with skin on) in water to cover, and boil 45 minutes. Let cool and remove skin. In a food processor or blender, puree cooked taro and sweet potato until smooth.

Blend in cilantro, roasted pine nuts and sesame seeds. Add lemon juice and water to achieve desired consistency. Season with salt, pepper and chili powder. Serve with assortment of chips or vegetables. Serves 4.

Approximate nutritional information, per 2-tablespoon serving (not including salt to taste): 45 calories, 5 mg sodium, 10 g carbohydrate, 2 g fiber, 1 g sugar, no fat, cholesterol or protein

Chocolate Tart With Vegan Creme Fraiche

» 2 (9-inch) vegan pie crusts (available at health-food stores)
» Fresh fruits, such as raspberries or strawberries

Vegan Creme Fraiche:
» 8 ounces vegan cream cheese (available at health-food stores)
» 1 cup almond milk
» Juice from half a lemon

Chocolate Creme:
» 3 cups semisweet dark chocolate chips
» 8 ounces vegan cream cheese
» 1/2 cup almond milk
» 3 tablespoons vegan whipped cream (available at health-food or specialty stores)
» 1 teaspoon maple syrup, or to taste

Heat oven to 400 degrees. Blend all ingredients for creme fraiche until smooth; set aside.

Bake pie crusts 10 to 13 minutes or until golden brown.

In double boiler, melt chocolate chips. Cool. Combine vegan cream cheese, almond milk, whipped cream and maple syrup. Blend in melted chocolate.

To serve, pour chocolate creme into cooled pie crusts. Chill 4 hours until firm. Top with creme fraiche and fresh fruits. Serves 10.

Approximate nutritional information, per serving (not including fresh fruit): 550 calories, 31 g fat, 15 g saturated fat, no cholesterol, 300 mg sodium, 69 g carbohydrate, 5 g fiber, 25 g sugar, 7 g protein

Vegan Couscous

» 2 tablespoons olive oil
» 4 pearl onions, minced
» 1 clove garlic, minced
» 2 medium carrots, diced
» 1 stalk celery, diced
» 1/4 cup chopped pistachio nuts
» 1/4 teaspoon cayenne pepper
» 1/2 teaspoon ground cumin
» 8 ounces beefless tips (beef substitute; available in frozen section at health-food stores)
» 2-1/2 cups vegetable broth
» 2 cups Israeli couscous
» 1 teaspoon agave
» Pinch paprika
» 1/4 lime wedge
» Mint leaves for garnish

In large pan, heat olive oil on medium, and saute onions and garlic until browned. Add carrots, celery and pistachio nuts, then cayenne pepper and cumin; saute 6 to 7 minutes.

Add beefless tips (okay to use frozen), vegetable broth, couscous and agave; bring to boil. Stir, cover and reduce heat to simmer for 10 minutes. Stir occasionally.

Turn off heat. Add paprika and squeeze in lime juice. Mix thoroughly. Cover and let rest 5 minutes. Garnish with mint leaves. Serves 5.

Approximate nutritional information, per serving: 450 calories, 12 g fat, 1 g saturated fat, no cholesterol, 500 mg sodium, 66 g carbohydrate, 7 g fiber, 5 g sugar, 19 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.