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Tiki Central Forums Tiki Drinks and Food Vegetarian food for Tiki Nite?
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Vegetarian food for Tiki Nite?
atomictonytiki
Tiki Socialite

Joined: May 14, 2002
Posts: 1278
From: Bangkok
Posted: 2007-04-21 10:03 am   Permalink

Quote:

On 2007-04-20 23:25, Unga Bunga wrote:

Who is this Tikifish?




Tikifish is the creator of Shecky, the first tiki central mug.

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Chinarose
Tiki Centralite

Joined: Jun 25, 2008
Posts: 34
From: Portland, OR
Posted: 2008-07-06 2:36 pm   Permalink

I just found this old thread, and thanks Tikifish, for the luau recipes.

Does anyone have any new ideas for more pupu recipes, finger-food, appetizers? I was thinking of making some of those rice paper salad rolls with peanut sauce and maybe veggie wontons.


 
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Tabu
Tiki Socialite

Joined: Sep 07, 2004
Posts: 137
From: Port Hope, Ont.
Posted: 2008-07-11 5:37 pm   Permalink

I just had veggie Vietnamese salad rolls. Super cheap and easy to make. Rice paper wraps are about $2.00 a pack. Just soak for a minute till soft then stuff and wrap with your favorite fillings. Japanese rice or thin rice noodles are good for filler with shredded carrot, lettuce, cilantro, mint, soy sprouts, shredded radish, your favorite seaweed(mines dulse) and a slice of firm tofu. If you live near a big city China town you can get gluten mock shrimp. For a dip we mix peanut butter and Hoi Sin sauce or go for Thai chili dip sauce.

 
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woofmutt
Tiki Socialite

Joined: Mar 26, 2002
Posts: 2605
From: Seattilite Telstar
Posted: 2008-07-11 9:23 pm   Permalink

Some time ago in the thread What food do you serve at your tiki bar? I posted this:


Edamame...Green soybeans in the pod. You can buy the frizzed bags of them at Asian grocers and usually in the health food section of big grocery stores. Dump a bag into boiling water, boil 'til the beans is hot (not cooked), give 'em a quick rinse in cold water (just to cool 'em down a bit so they don't bite fingers), dump into some swell monkeypod bowl you bought but never used for anything and sprinkle big salts over the top. Have another bowl for the shells. They're easy as heck to make...Even with a buzz on...And everyone I've served these to have loved 'em.


In that same thread the following recipes were posted by Caber-Net:



No Ka Oi Maui Onion Souffle (Dip)

Recipe By : KTA

2 large Maui onions -- chopped
2 cups shredded cheese
1 3/4 cups mayonnaise
1/4 teaspoon Tiger Sauce
1/4 teaspoon Worcestershire sauce
8 ounces waterchestnuts, canned -chopped

Combine all ingredients in an ovenproof dish. Bake at 375-degrees for 25-30
minutes. Serve with crackers.

A crowd favorite -- any sweet onion will do -- and any tobasco instead of tiger sauce is fine




Sweet Potato Cakes

Recipe By : KTA
1 large sweet potato -- grated
11/2ounces Maui Onions -- grated
2 tablespoons green onion -- chopped
1 egg
1/2 ounce flour
3/4 teaspoon salt
dash white pepper
1 teaspoon Chinese parsley chopped
1/2 teaspoon lemon juice
1 cup macadamia nut oil or canola oil

Combine all ingredients except oil. Form pancake-sized patties. In a large
skillet, pan-fry pancakes in oil over medium heat until lightly browned and
heated thoroughly. Serve with sour cream, if desired. These were pretty tasty too





In the Food: Puu-Puu Platter thread Tikifish posted this recipe found in a vegetarian cookbook:



Mushroom Rumaki

24 canned water chestnut slices
1/2 cup port wine
1 tbsp olive oil
12 small mushroom caps. halved
1 tbsp tamari or other soy sauce
5 slices vegetarian bacon, cut into 2-inch lengths

1. Place the water chestnuts in a shallow bowl and add the port. Marinate for 30 minutes at room temp.

2. Heat the oil in a small skillet over medium heat. Add the msuhrooms and soy sauce and cook until mushrooms are slightly softened, about 1 minute. Remove from the heat.

2. Position a rack about 6 inches from the heat source and preheat the broiler. Wrap a slice of water chestnut and a mushroom half in a piece of bacon and secure with a toothpick. Repeat with remaining ingredients and place on a baking sheet. Place under the broiler and broil until bacon is crisp. serve hot!

Serves 6 to 8...








_________________
Attribution is the sincerest form of flattery.


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tikiwinebear
Tiki Socialite

Joined: Sep 30, 2004
Posts: 582
From: Santa Rosa, CA (Sonoma - wine country)
Posted: 2008-07-12 07:55 am   Permalink

Aloha!
At the most recent Lund's TikiBocce Event, I got creative and made a batch of Sabu's Coconut Chicken Skewers, but used portobello mushrooms instead. (I also left out the skewers and just made large, bit sized chunks). I took a large portobello mushroom, divided it into quarters, and simply used them instead of chicken breasts. They came out great! And I pleased the vegans in the crowd (I think) too.

Sabu's is a winning recipe, and can work with just about any "meaty" substance.

Try it out.
Myke


 
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lucas vigor
Tiki Socialite

Joined: May 12, 2004
Posts: 3985
From: SOCAL
Posted: 2008-07-23 1:11 pm   Permalink

Being that I am a vegetarian 80% of the time, I know a little about some of the foods. Seitan (Mican in Vietnamese) is wheat gluten, and provides a meat-like consistency similar to meat. They add it to a lot of products, like Hamburgers, but they call it "Texturized vegetable protein". The problem for vegetarians is that it is not a complete amino acid, as is Soy. Also, it is hard to digest. You will however, lay HUGE cables after eating it.
There are two kinds of vegetarian restaraunt, those that serve "Mock" meats, and those that don't. I prefer the authentic Chinese and Vietnamese dishes that don't try to reproduce meat as much.
The process of turning to vegetarianism is hard, but it's better to not try and replace meat. You will end up missing it too much, and Sietan or vegi patties are a poor substitute.

I usually fry some oil, add shaved garlic, and then fry a huge slab of silken tofu. You can add shaved Bonito on top, if fish is not a problem for you.

Tiki food is a hard one. It is really meat based. But a good dish of cubed tofu with pineapples, bell peppers, tomato and soy sauce can be somewhat "tiki".


 
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Chinarose
Tiki Centralite

Joined: Jun 25, 2008
Posts: 34
From: Portland, OR
Posted: 2008-07-23 10:25 pm   Permalink

thanks for all the suggestions.

I have one comment about authenticity in Chinese restaurants. Buddhist vegetarian cuisine has a long history of using faux meats. So many Asian cultures include these faux meats as part of their traditional cuisine and they can be just as "authentic" as dishes made with real meat.


 
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lucas vigor
Tiki Socialite

Joined: May 12, 2004
Posts: 3985
From: SOCAL
Posted: 2008-07-24 10:10 am   Permalink

Quote:

On 2008-07-23 22:25, Chinarose wrote:
thanks for all the suggestions.

I have one comment about authenticity in Chinese restaurants. Buddhist vegetarian cuisine has a long history of using faux meats. So many Asian cultures include these faux meats as part of their traditional cuisine and they can be just as "authentic" as dishes made with real meat.



Well, I live near little Saigon, so I have had access to both kinds of restaraunts. For example, if you go to Au Lac, on Brookhurst, it caters mostly to american vegan gothic types (Lot's of piercings and mop top haircuts) and it is entirely meat simulation. The sweet and sour "Pork" looks like the real thing. It is my understanding that they use a pre-packaged meat subtitute.
Now if you go to Van Than, on Bolsa, it is mostly Buddhist cusotmers, and the dishes do not look like meat very much. They are strange, exotic, flavored with lemon grass. You do come across those fake shrimp and fake ham if you order the Banh Xeo (Vietnamese crepe). Van Than is very authentic. Very few Americans go in there, as they don't speak English at all.
A lot of what I eat though, is in little india (Pioneer blvd) and they are mostly vegetarian restaraunts. Nothing is meant to resemble meat, and the dishes stand on thier own. Samosas, chick peas, green peas, paneer cheese, all of these things are basically meat free (except the paneer).


 
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I dream of tiki
Tiki Socialite

Joined: Jan 12, 2004
Posts: 495
From: Pittsburgh, PA
Posted: 10 days ago; 11:10 pm   Permalink

Years and years later, tiki fish's site is gone. Did anyone keep copies of those veggie recipes?

 
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wizzard419
Tiki Socialite

Joined: Jul 10, 2013
Posts: 276
Posted: 9 days ago; 10:55 am   Permalink

Interestingly, when I needed to make a vegetarian thing for a party, I found that cheese is not always vegetarian. If it is a type (as most are) that requires rennet and they do not indicate it coming from a vegetable source then it came from the slaughter of a cow. So read the labels...

That was quite a surprise when you realize that most places pile on the cheese for veg dishes.


 
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