Honolulu Star-Advertiser

Tuesday, December 24, 2024 76° Today's Paper


Very Veggie

 

Tantalizing tapioca

Known as the drink that brought the culture of Taiwan to the world stage, bubble tea has become a drink sought after by millions. Read more

Crazy for carbonara

Carbonara is a classic Italian pasta sauce, rich and creamy, but definitely a dish for carnivores. Read more

A colorful pizza

Vegans need not feel short-changed with this pizza, topped with roasted veggies and with a cashew cream standing in for cheese. Read more

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A savory pancake

This savory Japanese pancake uses shredded cabbage as its base, with other veggies providing color and flavor. Read more

A classic tofu dish

Mapo tofu originated in Chengdu, a city in Sichuan, China, and quickly became a classic. Read more

A colorful salad

No matter how much you may love a good potato salad, you have to admit it doesn’t score many points for good looks or good nutrition. Read more

Crazy for kabocha

A small kabocha, or Japanese pumpkin, is a great vehicle for a dish. In fact, it becomes its own edible dish. Read more

Apple of my eye

This simple dessert contains butter and sugar, but also plenty of fruits, nuts and seeds, so it’s a sweet pleasure with nutritional benefits. Read more

Hello, summery salad

Split peas are usually thought of in connection with soup, but here, they’re used in a salad. Read more

‘Soup-er’ flavorful

It takes a bit of effort to assemble these vegetarian dumplings, but in contrast, the soup is a simple matter. Read more

A multi-textured dish

Tofu skin is a byproduct of the heating of soy milk to make tofu, but it’s a useful main product as the centerpiece of a multi-textured dish. Read more

A light dessert

Tapioca and purple sweet potato come together in a creamy yet light dessert. Read more

A flavorful side

The mix of soft, grilled eggplant with crisp raw zucchini is a prime pairing. Read more

Crunchy, colorful slaw

Wennifer Lin contributes this vibrant salad recipe, which was made by her friend, Lisa Golin, for a vegan potluck at Tzu Chi Hawaii. Read more

Let’s get grillin’

Won bok, sometimes called Napa cabbage or simply Chinese cabbage, is an often overlooked member of the cruciferous family. Read more

A vibrant salad

Thai-style green papaya salad is often made with fish sauce or shrimp paste — or both — but you won’t miss those ingredients in Lenny Yajima’s vibrant vegan version. Read more

A twist on this hawaiian dish

The classic Hawaiian dish of taro leaves cooked in coconut milk has a cousin in this vegan dish that can be made with any sturdy, dark, leafy green. Read more

Staying rooted

Gobo — or burdock root — is a staple of Japanese cooking Read more

Potluck pick

Agnes Borbely took her mother’s lumpia recipe and replaced the meat with a plant-based “burger” to come up with this vegetarian version. Read more

A fun flax snack

In vegan baking, the main hurdle is replacing eggs. One tried-and-true solution is ground flax seeds dissolved in water, which binds and thickens the batter much like an egg would. Read more

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