Happy 2013! How was your 2012? How did you spend your holidays?
My good friend, and fellow Vegan, Will Peji looked back and was reminiscent of the festive, traditional ways of celebrating Christmas in the Philippines, so he created a vegan version of a childhood favorite.
Will Peji:
Christmas brings lots of childhood memories growing up in the Philippines , remembering going “Karoling” with my friends, going to “Simbang Gabi” so you can make a wish after completing all nine evening masses , “Misa De Gallo” and then there’s “Noche Buena.” to celebrate a traditional Christmas eve dinner. I made a Vegan version of a traditional Filipino Roast or Ham.
Vegan Philippine Holiday Roast
Ingredients:
1 lb “Tofurkey” roast
1 qt Pineapple Juice
1/2 cup brown sugar
5 tbsp Organic Spicy Brown Mustard
5 Pineapple Rings
-toothpicks
4-6 servings
Put unwrapped “Tofurkey” in a medium pot and pour the pineapple juice bring to boil, let it boil in a medium heat for an hour. Let it cool after. Remove tofurkey place it on a baking pan. Spread mustard around then cover the mustard with brown sugar, then place pineapple rings on top and around use toothpick to hold the pineapple rings. Bake it for one hour. Let it cool and serve.
Will Peji aka “The Vegan Pinoy”
“I’ve been vegan for more than 2 yrs. I’m a Marathon runner who ran the New York City Marathon last November under 5hrs. Born in Manila, raised in Bergen County, New Jersey, I am now living in South Jersey, a block away from the Shore. I’ve been veganizing all Filipino dish I know but never write the recipe. I guess I will now to share.”
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Reblogged this on Vegan Pinoy NJ.