Chef Lillian Cumic has been creating plant-based recipes for over 20 years. She is a vegan chef and cooking instructor from Sydney, Australia, and lived in Sendai, Japan, for 30 years, working in the food industry and refining her love of vegan cooking.
In 2018, Chef Lillian and her husband, Dave, moved to Honolulu and continues to cook and teach vegans.
Chef Lilian’s two cookbooks, “Hawaii A Vegan Paradise” and “Tasting Hawaii Vegan Style” have great recipes with a Japanese, as well as a local, twist.
Converting to a vegan diet is something Dr. Dean Ornish advocates.
Not only is it healthier, but is also good for the environment and for ethical concerns.
A plant-based diet can lower your risk for heart disease and type 2 diabetes, treat or reverse any health conditions and make you lose weight and maintain a healthy BMI (Body Mass Index).
Not eating meat and dairy products are ways to reduce your carbon footprint from food and our environmental impact on the planet.
If you are concerned about right to life and the mistreatment of animals, then you might want to consider being a vegan.
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A vegan would have to give up butter, but here is a recipe for homemade vegan butter!
Homemade Vegan Butter
Makes 1 cup
1 teaspoon lemon juice
1/4 cup non-dairy milk
1/2 cup plus 2 tablespoons melted refined coconut oil
2 tablespoons grapeseed oil or other neutral oil
1 tablespoon nutritional yeast
1/2 teaspoon salt
Pour lemon juice into the milk, mix and let stand for 5 minutes to thicken.
Combine the remaining ingredients with the milk mixture in a jug and blend using a stick (immersion) blender for about 10 seconds, or until thick and creamy.
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for 3 months.
Use a rounded teaspoon measuring spoon to scoop the butter and make butter balls for your guests.
Make these ahead of time and store in an airtight container in the refrigerator.
They are great for dinner parties!
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Think you are going to miss eating eggs? Here is a recipe for vegan fried eggs.
Sunny-Side Vegan Eggs
Makes 4 to 6 vegan eggs
Vegan yolk
1/3 cup peeled and diced kabocha or pumpkin
1 tablespoon extra-virgin olive oil
1 tablespoon cornstarch
1/2 tablespoon nutritional yeast
1/4 teaspoon kala namak (black salt)
1/8 teaspoon salt
Pinch of pepper
Vegan egg white
1/2 cup non-dairy milk
1/2 cup rice flour
1/3 cup water
2 tablespoons vegan mayonnaise
1/2 teaspoon kala namak (black salt)
1/8 teaspoon salt
2 to 3 tablespoons extra-virgin olive oil
Garnish
4 to 6 pieces toasted bread
1 mashed avocado, seasoned with salt and pepper
2 tablespoons finely chopped fresh chives
Srircha or hot sauce to taste (optional)
For the yolk, cook the pumpkin in boiling water, covered, for 7 to 8 minutes or until soft enough to mash.
Drain and blend with remaining ingredients in a food processor until smooth and creamy, set aside.
For white, whisk all ingredients in a small bowl.
Heat 2 teaspoon oil in a skillet over medium-high heat.
Pour in 3 to 4 tablespoons of egg white mixture.
Cover for 15 seconds then remove lids and add tablespoon of yolk mixture into the center of the whites so that it looks like a fried egg.
Place lid on again for another 50 to 60 seconds until the edge of white starts to bubble slightly and brown.
Transfer to a plate and repeat process. Once you get the hang of it, try doing 2 to 3 eggs at a time.
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A Hilo dish, here is Chef Lillian’s version of a loco moco, but vegan.
Vegan Loco Moco
Serves 4
Black Bean Patty
1 tablespoon vegan butter
1/2 cup finely chopped onion
Pinch of salt
2 to 3 cloves garlic, finely chopped
1 (15-ounce) can black beans, rinsed and drained or 1-1/2 cups cooked beans
1 cup panko
1/4 cup tomato sauce
1 teaspoon onions powder
1/2 teaspoon kombu dashi powder
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon Italian seasoning
Pinch of pepper
Cooking spray for patties
Mushroom gravy
1 tablespoon vegan butter
1/2 cup finely sliced mushrooms
Pinch of salt
2 cloves garlic, minced
1 cup water
1 tablespoon cornstarch
2 teaspoons soy sauce
1 teaspoon mushroom powder
1 teaspoon onion powder
1/8 teaspoon white pepper
4 cups cooked rice
4 sunny side up vegan eggs
Garnish
2 tablespoons roughly chopped parsley
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Set aside.
To make black bean patties, heat butter in a skillet over medium-high heat.
Add onion and a pinch of salt, cook 5 to 6 minutes, or until onions are translucent.
Stir in garlic and cook another 1 minute. Transfer to a food processor and combine with remaining ingredients; pulse 7 to 8 times, or until ingredients are well combined.
Transfer to a bowl and form 4 patties. Place on prepared baking sheet and spray both sides with cooking spray.
Bake for 10 minutes on each side.
While the patties are baking, prepare the mushroom gravy.
Heat butter in a saucepan and cook mushrooms with a pinch of salt for 4 to 5 minutes over medium-high heat.
Whisk together remaining gravy ingredients in a small bowl then add to saucepan.
Cook for 2 to 3 minutes, or until gravy has thickened; remove from heat.
Fill 1 cup rice into each of 4 bowls.
Top with black bean patty and a vegan egg. Pour gravy on top and garnish with freshly chopped parsley.
Email Audrey Wilson at audreywilson808@gmail.com.