TASTY AND MEATLESS

Vegan Happiness
Hawaii Producer Joy Waters Leads the Trend Towards Veganism

Hawaii Producer Joy Waters Leads the Trend Towards Veganism

Mention the word “vegetarian” and people used to envision skinny hippies and zealous animal rights activists. But the image of vegetarians is becoming less extreme and more mainstream, perhaps due in part to the weekly TV series “Tasty and Meatless” produced by local media maven Joy Waters for Time Warner...
Tofu Poke

Tofu Poke

Poke (POH-keh) is a Hawaiian word meaning “to slice or cut into pieces.” It’s a popular pupu (appetizer) in Hawai’i and local style usually features raw fish.  This version is healthier with all the protein and none of the cholesterol (did you know that fish actually has a lot of...
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Tasty and Meatless PopUp Brings Vegan Presence to ShareFest Honolulu

Tasty and Meatless PopUp Brings Vegan Presence to ShareFest Honolulu

The Tasty and Meatless Pop-Up was an interactive booth at ShareFest Honolulu, a free community festival based on the principles of the sharing economy.  The booth was organized by volunteers from Positive Media Hawai’i, Imagine A Vegan World, and the Oahu Vegan Meetup to share the vegan lifestyle, health and happiness with festival attendees. It...
Tasty and Meatless Foodies Club - Favorite Childhood Meals Made Vegan

Tasty and Meatless Foodies Club – Favorite Childhood Meals Made Vegan

This month the Tasty and Meatless Vegan Foodies Cooking Club of Hawaii had its first event.  It was a potluck style dinner with the theme: “Your Favorite Childhood Dishes – Upgraded and Veganized.” One member remembered her mother often pulling out the fondue pot on Friday nights in the 1970s and the fun her family...
Vegan Liliko'i Bars

Vegan Liliko’i Bars

This winter, the start of the holiday season coincided with a sudden abundance of fruit on my liliko’i vines, planted last year during a Permablitz at my house.  I decided to invent a vegan holiday dessert using the mouth-puckering goodness from the juice of the fragrant passion fruit.  I’ve never been one of those women...
If It’s NOT Organic, Should I Eat It? Learn about the Dirty Dozen

If It’s NOT Organic, Should I Eat It? Learn about the Dirty Dozen

Everyone knows that we’re supposed to eat a lot of fruits and vegetables every day, but is it safe to eat a lot of produce that is not organic?  Which ones are the worst and should be avoided? These are excellent questions and ones for which there are both clear answers and complex ones. Eating...
Chef Carol Demonstrates How to Make Vegan Hawaiian Poke

Chef Carol Demonstrates How to Make Vegan Hawaiian Poke

I don’t know about you, but here in Hawai’i nothing says pau hana (done with work and time to play) than watching  sunset on the beach with peeps and poke. Poke (POH-keh) is a Hawaiian word meaning “to slice or cut into pieces.” It’s a popular pupu (appetizer) and local style usually features raw fish...
Chef Jake Shows His Secret Way to Use Tempeh to Make Tasty Tostadas

Chef Jake Shows His Secret Way to Use Tempeh to Make Tasty Tostadas

  Tempeh… meh. Despite my passion for all things soy, I rarely find a tempeh dish I like. That is, until Chef Jake Farrar came to Tasty and Meatless to show us how he does it.  His secret?  He grates the tempeh, giving it a chew factor that makes a satisfying base for this multi-layered...
Chef Sharon Demonstrates How To Make Vegan Gyoza Potstickers

Chef Sharon Demonstrates How To Make Vegan Gyoza Potstickers

Chef Sharon Kobayashi knows how to make good gyoza (she even shows you how to flute the edges of the wrappers).  In this video she shares two unique filling ideas:  one with shitake mushrooms and edamame (fresh soybeans), and the other with roasted kabocha squash and walnuts.  These are fancy dumplings!  Her secret ingredient?  Sage. ...
Chef Nitai Demonstrates Eggplant Caviar with Pita Chips

Chef Nitai Demonstrates Eggplant Caviar with Pita Chips

Chef Nitai Bishop shares his secrets to the perfect party appetizer, or as we say in Hawai’i, pupus. Now don’t worry, there’s no fish eggs in this caviar!  The seeds of an eggplant, when roasted and scooped out, have a similar look and feel. See what I mean? If you’re getting grossed out, don’t think...
Chef Lyndon Demonstrates How To Make Sweet Potato Corn Patties

Chef Lyndon Demonstrates How To Make Sweet Potato Corn Patties

Lyndon Honda, Executive Chef at the University of Hawaii demonstrates his prize-winning recipe for sweet potato corn cakes.   He combines the lush sweet potato with two cool ingredients: panko, Japanese breadcrumbs (adding texture and crunch) and plum sauce (taking the sweet in a unique direction).  He shows  how you can make the patties any size...
How to Modify Any Restaurant's Menu to be Vegetarian

How to Modify Any Restaurant’s Menu to be Vegetarian

Sometimes it can present quite a challenge to find good vegetarian options at the average restaurant.  Don’t let yourself feel deprived! Look instead at all the things you can have rather than those you cannot. Here are a few ideas that you may find beneficial for modifying meals that are not necessarily listed as “Vegetarian” on...
Indian Eggplant Stew with Spiced Basmati Rice

Indian Eggplant Stew with Spiced Basmati Rice

When the craving for Indian flavors hit this recipe is a home made solution.   It’s relatively easy, considering how many layers there are to Indian flavors.  It’s worth investing in these Indian spices as you will then be ready to whip up a taste of India anytime.  A hint about adding the spinach to this...
Vegan Lemon Pudding

Vegan Lemon Pudding

Pudding is usually made with cow’s milk or soy milk. Here is yet another alternative using Amazake as the base. Amazake is a fermented sweet rice drink with the texture of milk. It is a creamy base for custards, puddings, and frosting. Agar agar, or kanten, is a gelatin like food eaten for generations in...