In the Philippines, the tamarind plant—its flowers, leaves and fruit—is used in an array of dishes. But the most popular is a soup called sinigang. Legend has it that after typhoons, the islands' Indigenous people would gather the fish that had been washed ashore, and the tamarind fruit that had fallen from the trees, and make soup. Hence, sinigang was born. Yana Gilbuena created this dish, using tamarind to flavor poke, when she brought her pop-up kamayan dinners—which celebrate her culture's cuisine—to Hawaii. To make a vegan version, use coconut aminos in place of fish sauce and diced tomatoes or roasted beets or eggplant for the fish. Read more about Gilbuena and her pop-up kamayan dinners.