It was a lively gathering at the Vegan Foodies Club in September. The theme was: Vegan Sushi-Style Rolls and our club members had come prepared to impress. What followed was a delightful and diverse presentation of six different vegan interpretations of eating stuffed tubes.
Oh my, I cannot even tell you how many times I have made this pie for an event potluck. It is laughingly easy to make (but you do need a food processor) and gets the most incredible rave reviews, even from hardcore chocolate fans. If you buy a pre-made crust (or leave it out all...
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...
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...
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...
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...
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...
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 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 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...
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...
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...
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