PHOTOS: Vegetarian dishes at Little Tibet
Little Tibet, a restaurant at 827 E. Johnson St., has been expanding its vegetarian options. Plant-based recipes often call for more flavor and spice than traditional Tibetan meat dishes, so owner Namgyal Ponsar looks for influences from other cuisines. Little Tibet already serves dishes from India, Nepal and Bhutan.
Vegetable pancakes, made with chickpea flour and stuffed with carrots, gren peas, onion, ginger and garlic, are available Fridays and Saturdays at Little Tibet.
Tingmo, a steamed bun made of white flour, is available as a side dish or as part of the beef shaptrak entree at Little Tibet.
Dishes at Little Tibet include, clockwise from left: tofu momo with with green sauce, tingmo, vegetable thukpa, mango lassi and bhajiya.
Thinley Tenzing and Namgyal Ponsar are siblings and the co-owners of Little Tibet at 827 E. Johnson St.
Bhajiya is a crispy appetizer made of spinach, cabbage, onion and spiced chickpea flour, served with tamarind sauce at Little Tibet.
Mango lassi is a smoothie made with fresh mango, homemade yogurt, a pinch of Himalayan salt and topped with coconut flakes at Little Tibet.
Vegetable thukpa and a mango lassi at Little Tibet, located at 827 E. Johnson St.
Dishes at Little Tibet include, clockwise from lower left, tingmo, tofu momo with with green sauce, bhajiya, mango lassi and vegetable thukpa.
Vegetable thukpa is a noodle stew with fresh greens served at Little Tibet.
Tofu momo are steamed dumplings. They are available with a variety of sauces and a choice of meat or vegetarian filling at Little Tibet.
Vegetable thukpa is a noodle stew with fresh greens served at Little Tibet.
A portion of the tax revenue generated from marijuana sales would go toward equity initiatives and rural schools, Gov. Evers said in a statement.