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 email@example.com
My family celebrated Thanksgiving one day earlier because my sister and her family, who came from SoCal, had to go back Thursday morning. Good thing I was also off work yesterday so I could whip up all my vegan dishes in time for dinner.
I got too excited and planned on serving not one, but five vegan dishes to my omni family.
The first was the easiest because I bought it ready to eat, it’s called “Celebration Roast” from the brand, Field Roast. It was also soy-free so I thought it would be perfect for my dad who has gout. I sliced and fried the Seitan roast on a pan, and garnished with tomatoes and kale. My family was very curious and quick to try them.
For the salad, I wanted it to be heart-healthy nutritious and delicious. I cut some kale, then added quinoa and shredded almonds. For sweetness, I added a natural sweetener, sliced beets. For dressing, I tossed the salad in a little bit of olive oil, apple cider vinegar, and stevia sugar.
I had my dad in mind when I was making this salad. Aside from gout, my dad also has diabetes. Not to mention, he just got out of the hospital few days ago from a quadruple bypass surgery because his heart arteries were clogged. He’s recovering at home now but I want to make sure he’ll maintain a healthy diet from now on.
A blogger friend once called me “Mushroom Queen” for always incorporating mushrooms in my dishes. For Thanksgiving, here’s my obligatory mushroom dish hehe: Spicy Wild Mushrooms Saute.
I sauteed the wild mushrooms with premium virgin coconut oil using the brand Nutri Coco. Then I added some hot peppers, red onions, and tamari. The result was a winner, my family loved it! Please stay tuned as I’ll be giving away a jar of the Nutri Coco premium coconut oil. That would be my next post.
I also used Nutri Coco coconut oil for my side dish and sauteed it with green beans and almonds. I sprinkled black truffle salt as finishing. Yum!
For soup, I made some spicy coconut curry with pureed squash, fried tofu, oyster mushrooms, and string beans. I used the ghost pepper that my brother in law harvested from his backyard. I gotta say organic is the best.
All in all, here are my vegan offerings for Thanksgiving:
Happy Thanksgiving from my family to yours!