Astig Vegan: Purveyor of Vegan Filipino Food Recipes to prove that Filipino Food can be vegan, healthy, AND delicious all the same time without losing its soul. AstigVegan recipes are developed by Richgail Enriquez. For questions or inquiries, feel free to email firstname.lastname@example.org
After learning about the raw vegan diet, a whole new world opened up with exotic ingredients I had never thought existed: unpasteurized soy sauce, flax oil, chia seeds, etc. Not to mention, I’ve learned to recreate familiar dishes from using innovative techniques like transforming zucchini to pasta or cauliflower to rice. The creative ball just keeps on rolling!
One of the techniques I’ve learned is that I don’t have to necessarily heat food to cook them. I could also marinate and let the ingredients soak the flavors over time. So, I marinated mushrooms in artichoke brine and added them to my cauliflower rice. I topped the dish with fresh basil and marinated olives…Viola! I have an Italian creation that’s raw, healthy, AND delicious.
*You may also make your own marinating brine by mixing water, extra virgin olive oil, salt, pepper, and lemon.
I didn’t include the artichokes not only because they weren’t raw, but also because they were going to make the dish too tangy.
Here’s what else I’ve been enjoying in the past couple of days:
Sushi from Cafe Gratitude
Homemade zucchini fettuccine. Recipe from Charmaine Mercado.
Raw vegan “Hail Merry” macaroons. I got these Whole Foods. Moist and delicious.
I’ve also whipped up some fresh seaweed salad with Nama Shoyu soy sauce, munched on raw vegan cookies, and made a trip to Jamba Juice for some smoothies.
One new thing I notice is that I don’t crave for food when I’m not hungry-and I don’t get hungry that often. I guess that’s a good thing?