Guest appearance on ABC10 “Sac & Co”
VIDEO: Native Hawaiian cuisine traditionally consisted of meat (pig and fowl), fish and shellfish, pineapples, coconuts, coconut milk, sweet potatoes, taro, seaweed, and sea salt as a condiment. Here’s an updated veggie version of some historical Hawaiian dishes which incorporate some of these native foods. I chatted with host Mellisa Paul on Sac & Co, ABC10’s local morning TV show out of Sacramento, about how to host a vegetarian Hawaiian luau.
Here’s what I prepared for the show:
- Vegetarian Poke: tofu, mango, avocado, wakame (seaweed to impart the flavor of the sea), sweet onions (e.g., Maui or Vidalia onions), green onions, macadamia nuts, Hawaiian sea salt
- Vegetarian Lau Lau: sweet potato, spinach, sweet onions, green onions, coconut milk, smoked paprika, red pepper flakes, Hawaiian sea salt, and collard greens
- Hibiscus Cooler
- Mango Freeze
- Sparkling POG Juice
- Haupia with fresh fruit and edible flowers (coconut dessert – pudding style)
- Hawaiian bread pudding
- Fresh pineapple in freshly cut coconut bowls
Fit Tip: If you cannot find Maui or Vidalia onions, look for an onion that has a flattened vs round globe shape. These onions are less pungent due to their low amount of sulfur compounds which allows their ‘sweetness’ (sugar) to come through.