To many in Hawai‘i, Lillian Cumic is known as the Queen of Green Cuisine. She is a vegan chef, monthly columnist, and author of three cookbooks; Hawai‘i A Vegan Paradise(Oct 2020), Tasting Hawai‘i Vegan Style (Oct 2021), and Hawai’i Washoku (Oct 2023O.
Originally from Sydney, Lillian lived in Sendai, Japan, for thirty years working in the culinary industry as head chef and dining bar owner, cooking instructor, and private chef. She has been featured in multiple publications including MidWeek Hawai‘i, CRAVE, the UK’s Vegan Food and Living Magazine, A Taste of Home, Japan’s Otona no Hawaii, and Honolulu Magazine.
Lillian served as judge for the Hawai‘i Star Advertiser’s Ilima Awards for best restaurants, recognizing those with outstanding vegan/vegetarian options in 2022. In 2024, Lillian placed 2nd in Taste of Home’s 2024 Favorite Chef competition of over 95,000 contestants, helping raise more than $4.7 million for the James Beard Foundation. Modern Luxury Hawaii also recognized her as one of their “Dynamic Women 2024” in their Sep/Oct issue. Her monthly column in the Star Advertiser’s CRAVE section, titled “Secret Garden”, focuses on plant-based dining on O‘ahu. She currently resides in Honolulu with her husband and Lulu the chinchilla cat.
Meatless Movement had the opportunity to chat with her recently.
Please tell us more about yourself
Eat healthy. Think healthy. Be healthy
Lillian Cumic Vegan Chef/Author
I was born in Sydney, Australia, and moved to Japan when I was 18 to model, and eventually began my cooking career and owned and ran a vegetarian dining bar there for 10 years.
After living in Sendai for 30 years, I moved to Hawaii in 2019 and saw an opportunity to merge my love for plant-based cuisine with the flavors of the islands. It led to writing three cookbooks that promote healthy, plant-based living.
I’m now a chef and cookbook author based in Honolulu, passionate about promoting plant-based living through my cooking and writing. I’ve published three cookbooks: Hawai’i A Vegan Paradise, Tasting Hawai’i Vegan Style, and my latest, Hawai’i Washoku, which highlights the beauty of Japanese cuisine through a plant-based lens.
I turned vegetarian at a very young age while growing up in a meat-strong family. Although they didn’t fully understand my decision, I simply didn’t see animals as food, and eventually, they accepted it. Nineteen years ago, I also gave up dairy and became fully plant-based.
The first thing I did was learn how to make vegan cheeses. It was a transformative experience that allowed me to focus on recipe development and plant-based cooking. Since then, my passion for the plant-based lifestyle has only grown.
When I moved to Hawaii, I started teaching cooking classes on vegan cheeses. This attracted the attention of Hawaii’s largest publication, The Star Advertiser’, and my cheeses were featured on the cover of their CRAVE section in June 2019. That exposure led to Mutual Publishing reaching out to me, which is how I scored my first book deal. I am now a columnist for CRAVE where I promote plant-based food and dining in Hawaii.
Just because food is vegan doesn’t mean it’s healthy!
Lillian Cumic Vegan Chef/Author
I recently found an old diary of mine with a two-page vision board I had written years ago. I was amazed to see that two of the things I had completely forgotten about were to write a cookbook and to be featured in a popular magazine called Modern Luxury Hawaii.
It felt surreal to realize that by manifesting these dreams, I not only published three cookbooks but was also recently honored as one of Hawaii’s “Dynamic Women 2024” by Modern Luxury Hawaii. This experience reminded me of the power of manifesting our intentions and how dreams can come true, even when we forget about them!
Dining out can be frustrating because vegan options are often limited.
Lillian Cumic Vegan Chef/Author
Thankfully, my good friends always have my back and help find places we can all enjoy together. As a columnist for CRAVE, part of my job is to uncover hidden gems that serve fantastic plant-based food. To my surprise, many of my favorite dishes are found in non-vegan restaurants. I try to keep an open mind about where I dine out, but cross-contamination is always a concern for me. I hope chefs will begin to recognize the importance of preparing plant-based dishes on separate cooking equipment and frying in separate oils to ensure a safe dining experience for everyone. It’s essential to understand that times have changed, and research shows that we can thrive on a plant-based diet. The way most people are eating now is not serving their health, the environment, or the animals, and it’s time for a global culinary shift.
We can create new food habits while honoring our food cultures and traditions with a more sustainable diet. I hope chefs will recognize the importance of offering healthy, nutrient-dense plant-based dishes in satisfying portions on their menus. They can be a significant influence in food culture and need to play a more prominent role in the foodie scene, encouraging people to eat healthier and creating a “win-win” for all.
What are your thoughts on being a vegan?
Don’t worry if you’re making waves just by being yourself. The moon does it all the time
Lillian Cumic Vegan Chef/Author
It’s a lifestyle that aligns with my values of compassion, sustainability, and health. I feel lighter, more energized, and deeply connected to my body and the world around me.
To someone considering meatless food, I would encourage them to approach it as an exciting culinary adventure. Start by exploring plant-based versions of your favorite dishes—think mushroom pulled pork or vegan Bibimbap. A great way to begin is by substituting vegan alternatives for the foods you already enjoy, like swapping dairy cheese for vegan cheese or using plant-based milk instead of cow’s milk.
Get your friends and family involved by participating in initiatives like Meatless Monday or designating a day each week for take-out, such as vegan sushi or pizza. You can also challenge yourself to try a new ingredient or grain each week, such as shio koji or farro. If you’re unsure about cooking, consider joining a local cooking class focused on plant-based meals or attending a food festival that showcases vegan options. You’ll discover how diverse and satisfying plant-based cuisine can be. Remember, it’s not about perfection; it’s about progress. Even small changes can lead to significant benefits for your health and the environment.
Let’s make plant-powered eating the trendiest vibe in your kitchen with flavors that captivate and inspire
Lillian Cumic Vegan Chef/Author
One of my favorite spots for plant-based dining is Istanbul Hawaii. Their new menu, inspired by Turkish and Mediterranean flavors, offers incredible vegan options that never disappoint. I also enjoy Island Vintage Wine Bar, which features family-style dishes infused with Hawaiian-style flavors, making it a perfect place to share delicious meals with friends and loved ones. For take-out, I highly recommend Peace Cafe for its umami-based Japanese dishes made with organic produce and generous portions.
However, I believe the most nourishing food you’ll find will always be in your own kitchen. Cooking at home allows you to control the ingredients and make meals that align with your health goals. Your health is worth the time spent cooking, and I find joy in preparing meals that support a healthy lifestyle and make me feel good.
These changes transformed not only my health and body, but also my mindset
Lillian Cumic Vegan Chef/Author
A common misconception about vegan and vegetarian diets is that they lack variety and essential nutrients. In reality, a well-planned plant-based diet can provide all the necessary nutrients, including protein, vitamins, and minerals. Research shows that a plant-based diet rich in fruits, vegetables, whole grains, legumes, nuts, and seeds can reduce obesity and the risk of chronic diseases, improve heart health, and support overall well-beingI encourage people to think about nutrients when they eat, as many foods today carry little to no nutritional value.
I came across the term “Nutritarian,” coined by Dr. Joel Fuhrman, which emphasizes the importance of nutrient-dense foods. A “nutritarian” diet focuses on whole, minimally processed foods that provide maximum nutrients per calorie. This approach encourages us to consider what we define as “food.” According to Webster’s dictionary, food is “any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.” With this in mind, we should strive to fill our plates with foods that genuinely nourish us, rather than empty calories that do not support our health.
To someone who’s just beginning to go meatless, what is your advice? I advise taking a good hard look at your diet using a free app like MyFitnessPal to identify any nutrient gaps, then start incorporating more plant foods while transitioning slowly to ensure you don’t stress yourself out; setting a goal and committing to it—like going vegan until evening, being vegan on weekends, or establishing a target weight—is the best way to see progress, so regularly evaluate how you feel and monitor your weight for comparison.
Let’s make plant-powered eating the trendiest vibe in your kitchen with flavors that captivate and inspire
There’s a common myth that all vegans are skinny or underweight, but my recent weight loss journey has shown that we face the same challenges as anyone else when it comes to eating the right foods. I lost 25 pounds by adopting a “nutritarian” diet focused on nutrient-dense foods, and my brother Frank Cumic, who is a personal trainer, helped me develop an exercise regimen that I follow 4-5 times a week.
This experience serves as a reminder that making mindful choices is crucial for maintaining a healthy weight, regardless of dietary preferences.
To all for embracing my mission to spread the joy of healthier living through a plant-based diet, and heartfelt thanks for sharing my cookbooks near and far🙏
Lillian Cumic Vegan Chef/Author
A plant-based lifestyle is a fantastic way to boost your health, care for the planet, and show some love to our animal friends. It’s an exciting journey, and I hope my cookbooks inspire others to dive into a healthier and more mindful way of living.
Since we’re all here for just a short while, let’s find a way to coexist harmoniously with nature and all living beings. By embracing plant-based eating, we can create a “win-win” for our health, the environment, and animal welfare, making the world a happier and more sustainable place for everyone.
Lillian Cumic Vegan Chef/Author
Chef
🌱👩🏼🍳Vegan chef & author of HAWAI’I A VEGAN PARADISE, TASTING HAWAI’I VEGAN STYLE, & HAWAI’I WASHOKU
all images courtesy of Lillian Cumic Vegan Chef/Author