Filipino Vegan: Kangkong And Tofu In Chili Garlic (Guest Post)

Here’s a recipe from guest blogger, Linda Rosario.

Linda whipped up a vegan dish with kangkong and tofu – another yummy and healthy way to cook the vegetable kangkong! Enjoy!

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Kangkong And Tofu In Chili Garlic

by Linda Rosario

Turning vegan can be a challenge. If you want to be healthy, consuming healthy foods is necessary. Nothing is healthier than vegetables, is there?

However, not everyone is a fan of vegetables. It needs to take time for some to get use of it. The secret is to actually make your foods desirable. Adjustment can take time. Find recipes that have rich flavors that will mask the taste of the vegetables.

We all need greens to cleanse our body. Most even take supplements made of herbs and vegetables that will promote good diet and cleanse your system.

Tofu, also known as bean curd, has low caloric count and good amount of protein. It is also rich in iron, magnesium and calcium. Tofu is often used as a meat substitute because the taste can be played and it can taste like real meat.

Kangkong leaves, on the other hand, is a plant that grows in Southeast Asian countries. The vegetable is popular in Taiwan, where it is cultivated. In areas that are not tropical, it can be grown in containers, as long as it is given enough water and sunlight. The mixture of the two is a famous Filipino cuisine.

kangkong with chili sauce

What you need to have:

  • One full head of garlic
  • Two red onions, peeled and roughly chopped
  • One large bunch of kangkong leaves
  • One three hundred cake of firm tofu
  • One fourth cup of liquid seasoning
  • Two tablespoons of garlic sauce
  • Two tablespoons of chili garlic sauce
  • One fourth cup of olive oil
  • One carrot

 

What you need to do:

Peel the garlic, crush and mince. Peel the onions and roughly chop them. Pour the liquid seasoning of your choice in a cup. Slice the tofu into cubes. Slice the carrots into cubes, as well. Wash the kangkong leaves and drain as well. Cut it into three or four segments. Keep it in segments. One bunch should have one portion, the next segment also in portions, and so on, as long as the leafy portions should be the last bunch.

Heat the cooking oil in a pan, use the non-stick kind so that you will not need to too much oil for the tofu. When the pan is ready, add the tofu and cook on high heat. When it turns light brown, turn off the heat and transfer it into a plate. Remove the excess oil. Place the chili garlic sauce and put back the tofu.

Pour in about a tablespoonful of whatever liquid seasoning you’re using and mix well. Set aside. Continue to stir and add in the garlic and onions. Stir fry some kangkong leaves, the thickest portions first and the leafy greens should be last. Add individually with one minute interval. Toss the leaves and stir. Turn off the heat after one minute. Add the liquid seasoning and season with adequate amounts of salt and pepper.

Serve this with warm rice. Enjoy!

Linda Rosario is a food enthusiast from Chef Needs “The Kitchen that Every Chef Needs”. Linda loves cooking and works as a Nurse.

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Vegan Filipino: Not Pork Chops, Seitan Chops

Here’s a new guest post from my friend, Will Peji. I’m excited to try this out because this calls for simple recipe that tastes oh so good – my kind of cooking! If you’re not sure how to make your own Seitan, you could also buy it at most major grocery stores.
 

Not Pork Chops, Seitan Chops
 
seitan chops ingredients

  • 10 flat homemade Seitan
  • 1 Cup Whole Wheat Flour
  • 3 tbsp. Paprika powder
  • ¼ cup Vegetable oil

seitan chops

  1. Pre heat frying pan add ¼ cup oil
  2. Dip Seitan in paprika; coat both sides, then dip it in whole wheat flour then place it in the frying pan, set heat to low, slow fry Seitan for about 10mins or until the flour turns brown then flipped the seitan.
  3. Once both sides are fried place the fried Seitan in a strainer or paper towel.
  4. Serve with rice and veggies, and banana ketchup.

Thanks Will for pitching in this yummy, easy recipe!

 
Will Peji aka “The Vegan Pinoy”

veganpinoy“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.”

To see other guest posts, click here
 
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AstigVegan would love to hear your own unique veg adventures to share with our readers.

Whether it be with an essay, photo, video, recipe, we’re excited to feature you!

Just email at astigvegan@gmail.com

Korean Potato Pancakes (Gamjajeon)

I’m the only vegan in the family but every once in a while a family member would whip up something vegan in the kitchen. My sister for example would make some yummy Filipino Pichi-pichi, a sweet cassava dessert coated in coconut flakes. Pichi-pichi is her go-to dish for parties because it’s so easy to make when feeding a crowd.

My other sister (we’re all 4 girls), loves to make Korean Potato Pancakes or Gamjajeon, fried potato patties that are crunchy on the sides and soft in the middle. My sister has endeared herself to Korean culture after becoming a big fan of Korean tv shows (with subtitles), so it was only a matter of time that she finds her way to Korean food.

One day she came over to my place and made me some Gamjajeon, which tasted to me like a cross between Jewish Latkes and Chinese Nian Gao or “Tikoy”.

Lucky for me and you, my sister has agreed to share her recipe. Here’s how she made her Korean pancakes:

potato pancake 4

BHEA’S KOREAN PANCAKES (A GUEST POST)

INGREDIENTS:

MIX:

  • 1 lb peeled potatoes
  • 1/2 tsp. salt
  • 1/4 cup water
  • 1/4 cup chopped chives (optional) (or kale, or carrots, spinach, etc.)

SAUCE:

  • 2 tbsp. soy sauce
  • 1 tbs. white vinegar

potato pancake 1

DIRECTIONS:

  1. Combine the potatoes, water, salt, chives into a food processor or power blender and puree.
  2. Put the mixture in a strainer, over a bowl, to strain. Press down the mixture with a spoon. Set aside the juice and wait for a minute to set the starch at the bottom of the bowl (starch is important).
  3. Pour out the water and add the settled starch to the mixture. Stir well.
  4. Heat pan over medium heat with oil.
  5. Spread the mixture about 2 inch patties.
  6. When bottom part turns brown, turn it over to cook the other side. Turn off heat.
  7. Serve with garnish and dipping sauce on the side.

potato pancake 2

Of course I wish my sisters are vegans too, but I’m glad at least my family is trying to incorporate more vegan dishes into their lifestyle. Hopefully someday they’ll see the benefits of going full time vegan. In the mean time, I’ll keep trying to do my part and hopefully inspire others to do the same.

Korean Potato Pancakes (Gamjajeon)

I’m the only vegan in the family but every once in a while a family member would whip up something vegan in the kitchen. My sister for example would make some yummy Filipino Pichi-pichi, a sweet cassava dessert coated in coconut flakes. Pichi-pichi is her go-to dish for parties because it’s so easy to make when feeding a crowd.

My other sister (we’re all 4 girls), loves to make Korean Potato Pancakes or Gamjajeon, fried potato patties that are crunchy on the sides and soft in the middle. My sister has endeared herself to Korean culture after becoming a big fan of Korean tv shows (with subtitles), so it was only a matter of time that she finds her way to Korean food.

One day she came over to my place and made me some Gamjajeon, which tasted to me like a cross between Jewish Latkes and Chinese Nian Gao or “Tikoy”.

Lucky for me and you, my sister has agreed to share her recipe. Here’s how she made her Korean pancakes:

potato pancake 4

BHEA’S KOREAN PANCAKES (A GUEST POST)

INGREDIENTS:

MIX:

  • 1 lb peeled potatoes
  • 1/2 tsp. salt
  • 1/4 cup water
  • 1/4 cup chopped chives (optional) (or kale, or carrots, spinach, etc.)

SAUCE:

  • 2 tbsp. soy sauce
  • 1 tbs. white vinegar

potato pancake 1

DIRECTIONS:

  1. Combine the potatoes, water, salt, chives into a food processor or power blender and puree.
  2. Put the mixture in a strainer, over a bowl, to strain. Press down the mixture with a spoon. Set aside the juice and wait for a minute to set the starch at the bottom of the bowl (starch is important).
  3. Pour out the water and add the settled starch to the mixture. Stir well.
  4. Heat pan over medium heat with oil.
  5. Spread the mixture about 2 inch patties.
  6. When bottom part turns brown, turn it over to cook the other side. Turn off heat.
  7. Serve with garnish and dipping sauce on the side.

potato pancake 2

Of course I wish my sisters are vegans too, but I’m glad at least my family is trying to incorporate more vegan dishes into their lifestyle. Hopefully someday they’ll see the benefits of going full time vegan. In the mean time, I’ll keep trying to do my part and hopefully inspire others to do the same.

Korean Potato Pancakes (Gamjajeon)

I’m the only vegan in the family but every once in a while a family member would whip up something vegan in the kitchen. My sister for example would make some yummy Filipino Pichi-pichi, a sweet cassava dessert coated in coconut flakes. Pichi-pichi is her go-to dish for parties because it’s so easy to make when feeding a crowd.

My other sister (we’re all 4 girls), loves to make Korean Potato Pancakes or Gamjajeon, fried potato patties that are crunchy on the sides and soft in the middle. My sister has endeared herself to Korean culture after becoming a big fan of Korean tv shows (with subtitles), so it was only a matter of time that she finds her way to Korean food.

One day she came over to my place and made me some Gamjajeon, which tasted to me like a cross between Jewish Latkes and Chinese Nian Gao or “Tikoy”.

Lucky for me and you, my sister has agreed to share her recipe. Here’s how she made her Korean pancakes:

potato pancake 4

BHEA’S KOREAN PANCAKES (A GUEST POST)

INGREDIENTS:

MIX:

  • 1 lb peeled potatoes
  • 1/2 tsp. salt
  • 1/4 cup water
  • 1/4 cup chopped chives (optional) (or kale, or carrots, spinach, etc.)

SAUCE:

  • 2 tbsp. soy sauce
  • 1 tbs. white vinegar

potato pancake 1

DIRECTIONS:

  1. Combine the potatoes, water, salt, chives into a food processor or power blender and puree.
  2. Put the mixture in a strainer, over a bowl, to strain. Press down the mixture with a spoon. Set aside the juice and wait for a minute to set the starch at the bottom of the bowl (starch is important).
  3. Pour out the water and add the settled starch to the mixture. Stir well.
  4. Heat pan over medium heat with oil.
  5. Spread the mixture about 2 inch patties.
  6. When bottom part turns brown, turn it over to cook the other side. Turn off heat.
  7. Serve with garnish and dipping sauce on the side.

potato pancake 2

Of course I wish my sisters are vegans too, but I’m glad at least my family is trying to incorporate more vegan dishes into their lifestyle. Hopefully someday they’ll see the benefits of going full time vegan. In the mean time, I’ll keep trying to do my part and hopefully inspire others to do the same.

Vegan Philippine Holiday Roast (Guest Post by Will Peji)

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

veganhamingredients

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.

vegan ham


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.”

To see other guest posts, click here

================================

TJ & RG at AstigVegan would love to hear your own unique veg adventures to share with our readers.

Whether it be with an essay, photo, video, recipe, we’re excited to feature you!

Just email us at astigvegan@gmail.com

“Itlog na Maalat” (Salted Egg) Veganized!

I’m ecstatic to present a recipe from guest blogger, Charmaine aka “The Raw Manileña“. Charmaine mind-blowingly veganized a Filipino delicacy called “Itlog na Maalat” or Salted Eggs.

In the Philippines, the eggs uniquely complement as a side dish to any meal. Now, Charmaine has transformed “Itlog na Maalat” to a vegan treat. Not only that, she has also given us a little back story to the culture of eating such eggs.

ITLOG NA MAALAT, VEGANIZED

By: Charmaine D. Mercado aka “The Raw Manileña”, a raw foodie who lives in Manila Philippines.

It’s pretty much a part of Philippine culture to eat duck eggs. Children are fed balut (fertilized duck egg) and penoy (unfertilized duck egg) at a very young age. My own folks and grandparents used to give me both eggs whenever they heard balut vendors announce their presence as they made their nocturnal rounds in the neighborhood. I never ate the hairy sisiw or duckling of the balut though as it looked too disgusting for me. Either my dad or my mom ate my leftover. It weirded me out that they’d throw out the egg white and eat the dead baby duck instead whereas I’d be doing the opposite (yes, I liked eating even the hard and tasteless egg white with a bit of rock salt). I remember always cringing at the sight of them eating their own sisiw and mine. I always said ewww, how can both of you like eating that? Gross! I had been making that comment since I was a pre-schooler up to my late twenties, just before my conversion to veganism. My parents initially kept answering because it tastes good, but since I was never satisfied with their reply they just learned to ignore my tiring, disapproving remark for more than two decades.

When I reached college I switched to itlog na maalat (salted duck egg) as my duck egg of preference. I just got tired of swinging from balut to penoy most of the time. I remember pairing tomatoes and salted duck egg with barbecue pretty often back in my old days as a meat head in the UP Diliman campus. Sometimes I just ate the tomato and duck egg combo with cooked white rice and I’d already feel full on this seemingly light meal.

Salted duck egg is cured with salt and coated with mud (garden soil plus water) for more than 2 weeks. It is then boiled and dyed afterwards. The shell of salted duck egg is dyed purplish-red to differentiate it from other duck eggs such as balut and penoy (balut is usually marked with a black Pentel pen while penoy is completely unmarked and uncolored).

Though I ate it a lot, itlog na maalat wasn’t exactly my favorite duck egg. I moved on to century egg after college, a classier type of duck egg that sold for around 50 bucks a pop the last time I ate it.  I still ate kamatis at itlog na maalat though whenever I could. I’ve been racking my brain since 2007 for a raw vegan version of itlog na maalat until I was finally able to figure it out late last year. I have no luck yet with century egg. Maybe I’ll come up with a raw vegan version in a few years. But for now I’d have to be satisfied with eggless itlog na maalat.

I never thought the recipe of vegan salted duck egg would be so uncomplicated. The duck egg stand-in for my vegan version of the itlog na maalat makes use of two kinds of fermented soy foods. Some countries in Asia are popular for their own fermented soy products. The Indonesians have tempeh, the Chinese have fuyu, and the Japanese have miso, tamari, and natto. Unbeknownst to many the Philippines also has its own fermented soy product known as tahori (also called tahuri, tahuli, and tahore).

Tahori is made by curing tofu with nothing but salt in sealed cans for several months. To me tahori doesn’t just taste like the egg white of itlog na maalat. The texture is also the same. The other ingredient for the vegan duck egg is unheated dark miso. Here’s the recipe. It’s so simple I don’t know why I didn’t figure it out much earlier!

Raw Vegan Recipe for Kamatis at Burong Itlog na Maalat

 

Ingredients:

  • chopped fresh tomatoes
  • fresh tahori, diced into small pieces
  • pinches of dark soy miso (I used Yamataka brand)

The taste of dark soy miso for me is pretty close to that of fermented duck egg’s mantecado, or its hard, oily yolk. Tahori in my tongue’s opinion tastes exactly like the uber-salty egg white of the itlog na maalat. I can’t think of better substitutions than these two for my raw vegan salted duck egg.

Tahori and miso are both extremely salty to my taste, so if you look at the photos you’d see that I was very sparing in adding them to the tomatoes. In my neck of the woods tahori is always sold fresh. I have never seen it sold in cans. If only canned tahori is available in your side of the planet then you can use that instead, though I’m not sure if it is just as salty as the fresh one since I have never tried canned tahori before. As for the dark miso I don’t think those that aren’t soy-based will cut it. I have tried Eden Food’s dark miso paste and it didn’t taste like salted duck egg yolk to me. Also, make sure that your miso has no preservatives, monosodium glutamate, and non-vegan ingredients such as bonito or shrimp extract.

Eat vegan tomatoes and salted duck egg with plain cauliflower, jicama, or parsnip rice for a raw meal. You would need at least 2 cups of raw rice because the tahori and miso are really salty. You can also eat it with cooked white or brown rice and a compatible viand such as grilled eggplant or vegan bangus (milk fish) if you prefer a heavier cooked meal. Serve on banana leaves and eat with bare hands for an authentic and rustic Pinoy dining experience!

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To see other guest posts, click here

AstigVegan would love to hear your own unique veg adventures to share with our readers.

Whether it be with an essay, photo, video, recipe, we’re excited to feature you!

Just email us at astigvegan@gmail.com