Lately I’ve been more into green smoothies for breakfast, but that doesn’t stop me from eating hearty breakfast food like rice, “eggs”, and “sausages”. I just have them later in the day. Besides, having breakfast food for lunch or dinner seems fun. I always get giddy when I see the words “breakfast food served all day”…
Vegan Lechon Paksiw Recipe
Lechon Paksiw is a sweet and tangy Filipino dish made from leftover lechon or roasted pig. Usually, Filipinos serve roasted pig at parties and big gatherings. As popular lechon is to a lot of Filipinos, the host somehow still ends up with leftovers, and that’s when the host will make Lechon Paksiw. Paksiw is a process that means “cooked…
Squash and Long Beans in Coconut Milk
Every time my sister is in town, she has only one request. She would ask me to make”Ginataang Kalabasa at Sitaw“, or “Squash and Long Beans in Coconut Milk”. Over time, her request has become frequent and automatic that I don’t bother to ask her. Recently, we celebrated her birthday and sure enough, it was the vegan dish on the…
Asian Greens Soup with Squash, Tofu, & Enoki Mushrooms
Living in San Francisco, I feel lucky for having many vegan options when dining out. One of these options is my favorite soup called “Braised Pea Leaves” with pumpkin, pressed tofu, and salted chili broth served at a restaurant called Mission Chinese. Mission Chinese is a quaint restaurant in the Mission district. Some people frown upon this place, calling it…
Beer Battered Kang Kong Recipe
Kang kong is a semi aquatic plant that also goes by the name water spinach. The main difference from spinach is that water spinach has crunchy stems, which is great for a beer battered recipe. For my latest video recipe, I’m featuring just that: Beer Battered Kang kong. The recipe takes less than ten minutes to make which…
No Bake Lentil Flatbread, Gluten Free and Vegan
I’m a sucker for lentil chips and lentil snacks so I was looking for a way to create something similar at home. I’ve tried two ways in making the flatbread: with cooked lentils and with uncooked lentils. Both versions resulted to great flavor and texture. The first version, the one with cooked lentils, reminded me more of…
The Complete Adobo Series
There’s more than one way to veganize Adobo. You could use tofu, tempeh, kale, mushrooms, kangkong, etc. As long as your Adobo has tons of garlic and soy sauce or vinegar, or all three of them, then you have yourself an Adobo dish or Adobo rendition. Adding some fat from refined coconut oil wouldn’t hurt…
Ready in 15 minutes: Mushroom Pusit
Ever since I discovered the versatility of mushroom in cooking, I have been using them as alternative to squid, clams, oysters, pork fat, even pork intestines (sadly pig insides are a common Filipino ingredient). Now, there’s no way going back to cruel ways when I could have the same flavor and texture from using mushroom. When…
Vegan Bistek Recipe
Bistek is a savory Filipino dish usually with beef, soy sauce, citrus, pepper, and onion. I veganized it by using portobello mushrooms, tofu, and potatoes. Bistek is similar to Filipino Adobo, except Bistek has fewer seasoning. No fuss, just a simple, satisfying dish for any time of day. My version has no meat and no animal…