At Lineage, we had these cool rolling pupu carts that my dad welded collectively from scrap metallic. The inspiration was that, like at our home, as quickly as you sat down, you have been already consuming and ingesting. I initially wished to supply little bowls of poke off the carts, however apparently the well being division frowns on uncooked fish circulating round an out of doors eating room within the tropics.
So, as an alternative, we used all of the wonderful produce we’d been getting from farmers on Maui and put it by way of the lens of conventional poke. The extra we performed round with the dish, the extra we liked the concept of a poke that was utterly vegan but in addition captured the spirit and soul of the unique.
Any and all root greens work nice for this dish. The important thing factor is to roast them lengthy sufficient in order that they soften however don’t flip mushy; you’re roughly aiming for the feel of uncooked tuna, in spite of everything. Including raw greens like shaved radish, onion, and cucumbers gives freshness and crunch. Snap peas would work effectively, too.
Right here I like to make use of tamari as an alternative of shoyu. It’s made solely from roasted soybeans as an alternative of a mix of soy and wheat, and it has a sturdy earthiness that goes effectively with roasted greens.