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Feb 7, 2021 Feb 7, 2021 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. RUTHIE HAUGE 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. ....