Patola, also known as Loofa Squash/Snake Gourd/Sponge Gourd/Chinese Okra, is a kind of vegetable gourd that is popular in Filipino soups. The patola vegetable has a dark green skin on the outside and tender, light green flesh inside. It has a nice chewy texture that is easy to cook and incorporate in any dish. Here…
Tempeh Adobo with Kang-kong
Adobo is undeniably one of the most popular Filipino dishes out there. It’s a Filipino dish recognized for its seasonings such as vinegar, black pepper, and garlic. For my version, I’m incorporating a new vegan favorite: tempeh. Tempeh is a soybean cake with a mild nutty flavor. I used to think that tempeh tasted nasty, but I…
Vegan Isaw
When I heard that the joint party for my mom and my niece’s birthday will be held at a park, I decided to make my grilled vegan Isaw. Isaw (pronounced “ee-sao”) is a popular Filipino street food. Sometimes it’s made of pig parts, sometimes of chicken parts. It is marinated in simple ingredients then grilled….
Vegan Filipino: Rice Porridge aka Vegan “Goto”
I heard the “Spring sneak peek” in the Bay Area isn’t going to last long because rain and cooler temperature will find their way again. I’m not a big fan of rain but I wouldn’t mind it this time around because nothing beats weather blues like a bowl of warm soup, make that porridge soup…
Vegan Filipino: Dinuguan Recipe
********* THIS IS AN OLD RECIPE. AN UPDATED VERSION HAS BEEN POSTED, PLEASE GO TO THIS LINK: UPDATED VEGAN DINUGUAN********* If you love Filipino Food, then Dinuguan needs no explanation or justification on why it’s soo good despite its appearance. But if you’re not familiar with Filipino Food, then chances are you…
Vegan Filipino: Bopis
After a long break, I’m finally back blogging. It feels good to be here again. For this post, I’m featuring Bopis (Boh-peas), a delicious Filipino dish traditionally cooked with pig parts. Yes, pig parts. I won’t divulge which ones so don’t worry. For my vegan version, I’m going to incorporate something equally “unconventional” and delectable:…
Vegan Adobong Pusit
To touch upon the same topic from my last post, I’m extending the use of mushrooms into veganizing another traditional Filipino delicacy called Adobong Pusit. Adobo means to cook in garlic, soy sauce, and vinegar. Pusit means squid. The squid version is known to have tinted black sauce (squid emits a black liquid substance when…
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…
Tomatolove: Vegan Pinangat
Pinangat or Pangat is a Filipino fish stew I’d like to refer as “poor man’s food” because of its simplicity yet nourishing effects. Growing up near a beach and a fisherman’s market, my mom would always serve Pinangat for breakfast. Some Pinangat versions call for Calamansi or Filipino citrus, others call for coconut milk. I…
Vegan Paella, Filipino Style
When the rice company, Eighth Wonder, sent me some of their rice to review, I wasn’t sure what to do with them aside from the plain steamed version. I asked around on Twitter and got some helpful suggestions like rice pudding, tsampurado, sushi, etc. Someone new to Twitter, @KA_Hawk replied “Paella” (his/her very first tweet!). I looked up several different Paella…