comscore Very Veggie Archives | Page 2 of 2 | Honolulu Star-Advertiser

Very Veggie

Select your preferred viewing style.
Headlines Only
Most Recent
A colorful cabbage salad

This bright and refreshing salad is a good alternative to the indulgent, calorie-rich foods of the season. Read more

The inside counts

Think of these as a Chinese version of a burrito. The recipe makes use of bean curd skins as a wrapper around an intriguing filling of vegetables, including baby corn and chayote squash. Read more

Wrapping things up

If you order this dish in a traditional Chinese restaurant, it’s likely to come with dried shrimp and possibly ground pork. Read more

Giddy for gelatin

Here’s a cute way to serve up dessert in individual portions. Each cup holds a single lychee suspended in gelatin. Read more


Traditional pesto is made with lots of oil (fattening), pine nuts and Parmesan cheese (fattening and expensive). No wonder it tastes so good. Read more

Cool beans

A mix of black beans, veggies and mango is scooped into tortilla chip cups for a tasty dish easily served and eaten. Read more

Apple of our eye

Applesauce and flax seed make a little magic in this apple cake, used to replace eggs and oil. The result is a vegan dessert that's moist and flavorful. Applesauce is a classic replacement for fat in baked goods. Read more

Root for this chewy dish

These little nuggets could pass for dim sum, but they're actually little veggie balls held together with potato starch. Read more


Eggplant can have many personalities, taking on hot and spicy or mild and cheesy flavors — or anything in between. Read more

Have a rice day

A rice salad makes a refreshing main dish with enough oomph to satisfy even big eaters. Read more

Getting to the root of it

Lotus roots are among those naturally photogenic ingredients — snow white and lacy when cut crosswise into slices. Find them in most Asian grocery stores. Read more

You’re ‘natto’-lone

Natto isn't for everyone — the fermented soy beans are a bit on the slimy side. But for those who appreciate the distinctive flavor, natto is a good source of protein and probiotics. Read more

Keep calm and curry on

The magic bullet in the toolbox of many skilled vegetarian cooks is mushroom seasoning, a powerful flavor booster generally made with dried shiitake mushrooms and salt, ground into a powder or fine granules. Read more

Cabbage batch

Here's an easy dish that can be thrown together in minutes, with one caveat: You have to remember to salt your cabbage the night before. Read more

Fun with fungi

Classic cream of mushroom soup is typically made with butter, cream and chicken stock. This vegan version makes a “milk” out of puréed cashews. Read more

We’re on a roll

This low-carb dish gets its protein from dried tofu, a super-firm product that is often available at natural food stores and some supermarkets. Read more

Honolulu Local Business Guide

Scroll Up