I’ll be giving away a signed copy of each of my books on both days!!

I’m honored to be the Stage Chef Ambassador for this year’s Hawai‘i Hotel and Restaurant Show—an incredible event that brings together the heart of our local hospitality industry. I’ll be on stage sharing some of my favorite plant-based recipes on Tuesday, June 18 at 11am and Wednesday, June 19 at 12:30pm, and I can’t wait to connect with fellow chefs, restaurateurs, and food lovers alike. Be sure to tune in to Living 808 on Monday, June 23, where I’ll be joining Mufi Hannemann to give a special sneak peek of what you can expect at the show.

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Below are the recipes I’ll be featuring during my cooking demos on stage—simple, vibrant, and full of flavor. I hope they inspire you to explore more plant-based possibilities in your kitchen or on your menu!

From my Japanese cookbook HAWAI’I WASHOKU

PLANTED “AHI”

(MAGURO MODOKI)

Yield: 8 pieces

Transform roasted bell peppers into soft and silky slithers of deep red “ahi” or “tuna” in no time!

Single Ingredient:

1 large red bell pepper

Preheat oven to 425°F (220°C). Place the whole bell pepper on a baking sheet lined with parchment paper and bake for 40 to 50 minutes, or until skin is black and blistered. Remove from the oven and cool to room temperature. Peel the skin and discard the seeds and membrane. Cut into 8 pieces to mimic “ahi” or “tuna” sashimi. At this point, the planted ahi is ready to use, or you can move on to the next step for a marinated version.

Sushi Bowl with Shio Koji-Marinated “Ahi” Sashimi

*For marinated “ahi” or “tuna”, combine the slices with shoyu or shoyu koji to taste, until well-coated. Place in a bowl or zip lock bag. Cover (or seal) and marinate in the refrigerator for at least 1 hour. Use in any sushi dish.

Recipes from my cookbook TASTING HAWAI’I VEGAN STYLE

You won’t believe it’s made from carrots!!

CARROT SMOKED “SALMON” and SAVORY TOFU CREAM CHEESE

Yield: 4 to 6 servings

From my second book, TASTING HAWAI'I VEGAN STYLE

Written & Photographed by Lillian Cumic.

For those of you who enjoyed smoked lox prior to giving up animal products carrots are one way you can still enjoy “salmon” on a plant-based diet. This convincingly fish-friendly lox alternative is the perfect complement to Cashew Cream Cheese served over crackers or a bagel for a special breakfast, party snack or cocktail hour pūpū. All made possible by plants. Yes, really!

“Salmon”

3 large thick carrots, washed and unpeeled

½ teaspoon salt

Marinade:

3 tablespoons caper brine or pickle brine

3 tablespoons soy sauce or gluten-free liquid aminos

2 tablespoons extra-virgin olive oil

1 teaspoon rice vinegar

1 tablespoon capers

½ tablespoon kombu dashi powder (kelp granules) or mushroom seasoning

1 tablespoon miso paste

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon liquid smoke

Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Wash carrots and place on baking sheet while still wet. Sprinkle with salt and rub onto the outside of the carrots. Bake for 55 minutes. Remove from oven and cool to room temperature. Slice into strips using a peeler to resemble “salmon”.

Mix together all marinade ingredients in a bowl. Add “salmon” and toss gently to coat. Cover and allow to marinate in the refrigerator for 1 to days, or at least overnight to allow flavors to meld.

Spread Cashew Cream Cheese onto crackers or bread and top with “salmon” and red onion slices. Garnish with fresh or dried dill and season with pepper to taste.

From my first book, HAWAI'I A VEGAN PARADISE by Lillian Cumic. Photography by Lillian Cumic and Kaz Tanabe.

SAVORY TOFU CREAM CHEESE

Yield: 2 cups

One of my best friends in Japan, Megumi, made vegan cream cheese for me all the time, so sweet she was to make sure I always had something to munch on when we got together. My version is a take on hers, but I’m using tofu instead of curdled soy milk. Store-bought vegan cream cheese can be quite pricy and doesn’t come in many flavors. All the more reason to make your own and share with a friend and a bottle of sparkling wine.

Ingredients:

14 oz firm tofu, pressed and pat dry with a towel

2 teaspoons lemon juice

2 teaspoons apple cider vinegar

2 teaspoons nutritional yeast

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon white miso

Mix all ingredients in a blender or food processor until smooth and creamy. Chill in an airtight container.

Variations: Add the following ingredients to the recipe above for flavored cream cheeses.

HERB AND GARLIC CREAM CHEESE

2 tablespoons roasted mashed garlic (see notes)

½ teaspoon Italian Seasoning

Pepper to taste

Notes: To make roasted garlic, cover in foil, bake at 400°F for 45-50 minutes. Once cooled, peel to remove garlic cloves and mash. You can also use jarred roasted garlic for this recipe.

SPICY CHIPOTLE CREAM CHEESE

1-2 tablespoons canned chipotle chili in adobo sauce

¼ teaspoon liquid smoke

PEA AND CILANTRO CREAM CHEESE

¼ cup frozen peas, thawed

2 tablespoons fresh cilantro, finely chopped

PIMIENTO CREAM CHEESE

¼ cup roasted red bell peppers

1 teaspoon smoked paprika

Notes: To make roasted bell peppers, bake peppers in their skins at 450°F for 30-40 minutes. Once cooled, peel, remove membrane and chop finely. You can also use jarred pimiento for this recipe.

SUN-DRIED TOMATO AND BASIL

2 tablespoons sun-dried tomato in oil, drained and chopped

½ teaspoon dried basil