Veganizing Paradise with Lillian Cumic
If you’ve been following the plant-based scene in the islands, you’ve likely heard the name Lillian Cumic. She’s the culinary powerhouse behind books like Hawai’i Vegan Paradise and Hawaii Washoku, and a beloved columnist for the Star-Advertiser’s Crave.
In case you missed the December presentation of the Vegan Society of Hawaii, Lillian shared her incredible journey from a "meat-refusing" toddler in Sydney to a professional chef in Japan, and finally, to her current role as Hawaii’s "vegan cheese whiz." Her story blends destiny, discipline, and delicious food.
Born This Way
Lillian’s path wasn’t a choice made in adulthood; she says she was "born this way." Even as a toddler, she refused to eat anything with eyes, feathers, or a tail. Her parents even took her to doctors, thinking something was wrong. Little did they know she was just ahead of her time.
Her journey took a major turn at age 18 when she moved to Japan to model. What was supposed to be a six-month trip turned into a 30-year residency. It was in Japan that Lillian’s passion for cooking ignited, partly out of necessity, as the seafood-heavy Japanese cuisine made it hard for a vegan to eat out.
The Art of Washoku
When Japanese restaurants refused to hire a chef who wouldn't handle animal products, Lillian did what any visionary would: she opened her own "dining bar" in Sendai. She spent a decade mastering Washoku, the traditional Japanese cuisine centered on harmony, balance, and seasonality.
Lillian teaches that Washoku isn’t just about food; it’s an opportunity to honor nature. "Food has a spirit," she explains, "and it becomes part of ours.” This philosophy of mindful eating and respecting the seasons is the heartbeat of her cooking today.
Veganizing the Islands
When Lillian moved to Hawaii in 2017, she noticed a gap: there were no plant-based cookbooks for local Hawaiian favorites.
Drawing on her Polynesian roots (her mother is from Fiji), she began "veganizing" the comfort foods we love. Some of her signature "culinary alchemy" includes:
• Bell Pepper Ahi: Roasted, peeled, and sliced to mimic the texture of raw fish
• Carrot Salmon: Marinated carrot strips that look and taste like the real deal
• Mushroom Calamari: Using king oyster mushroom stems to create that perfect "mouthfeel"
• Tofu Tamagoyaki: A plant-based version of the classic Japanese rolled omelet
The "Nourishing Paradise" Shift
Perhaps the most relatable part of Lillian’s talk was her "health scare" in May 2024. Despite being vegan for decades, she admitted to being a "junk food vegan" who loved fries, beer, and sugar.
The wake-up call led her to a strict whole food plant-based (WFPB) lifestyle. She dropped 30 pounds, cut out alcohol, and moved toward what she calls "nourishing paradise." This concept focuses on four elements: Earth (nourisher), fire (energizer), wind (uplifter), and water (healer).
She incorporates greens, beans, berries, and even apple cider vinegar "sodas" into her daily routine to maintain vitality.
What’s Next?
Lillian’s latest "Mickey,” a term she uses for new projects, inspired by Walt Disney’s humble beginnings with a mouse, is a "Nourishing Paradise" cooking show.
Her message to us is simple: Be mindful. Be intentional. Every meal is a chance to align with nature and choose health. Whether you’re a lifelong vegan or just curious about meatless Mondays, Lillian’s journey reminds us that paradise isn't just a place we live; it’s how we nourish ourselves.
You may find more of Lillian's recipes and inspiration at lilliancumic.com or watch her full Vegan Society of Hawaii presentation here.