One Sunday my friend asked me if I’d like to go with her to a pop-up restaurant in the city where they sell sandwiches and milkshakes with vegan options including a vegan ube milkshake. Vegan ube milkshakes? I don’t recall having had one before. I was as intrigued as she was so I went with her…
Ask Astig Vegan (Coconut Virgin Oil, Bread Flour, Probiotics)
Seeing all the vegan Filipino food posted on Instagram and other social media sites brings me so much joy and hope. I notice that more and more people are cooking vegan food including vegan Filipino cuisine! In fact when I attend a Filipino party, at least one parent says their kid is vegetarian or vegan; Progress! Along…
Moringa Malunggay for Mother’s Day
My mom’s nickname is called Malunggay, named after a superfood leafy green that grows abundantly in the Philippines. So for Mother’s Day, I’m paying homage to her cute nickname as well as giving her the gift of health and longevity. I’m planning to give her artisanal Malunggay powder. My mom’s name is Malou, hence “Malou-nggay”. You could give all…
Laing Recipe
Laing is a beloved Filipino dish made of dried taro leaves slowly cooked in coconut milk, aromatics, and spices. It originated from the province of Bicol, Philippines and has gained popularity among Filipinos all over the world. Because of its popularity, Laing is one of the most requested recipes on the blog. The requests came from people emailing…
Shredded Cabbage Salad with Kalamansi juice
Spring is officially here in the US. The temperature is rising and the sun starts to linger at night (until 7pm!). I find myself craving for something refreshing in this warmer weather. I still have some leftover kalamansi from making a marmalade so I thought of making Shredded Cabbage Salad with Kalamansi juice. I love the crunch…
Kalamansi Marmalade
Kalamansi Marmalade has a special place in my heart -and in my kitchen. Growing up in the Philippines, I never had access to lemons and limes. If there’s a Filipino equivalent, that’s kalamansi. Most Filipinos use it to make fresh kalamansi juice,which is perfect on a hot, scorching day. Filipinos also use kalamansi to flavor condiments and marinades or…
Vegan Filipino Crab Cake Omelette (Tortang Alimasag)
Every word in this dish screams NOT VEGAN: Filipino. Crab. Cake. Omelette. I thought I had to say bye bye to this dish forever. I should have known better that almost anything nowadays could be veganized -including Filipino Crab Cake Omelette. Don’t be mistaken though, Filipino Crab Cake Omelette or “Tortang Alimasag” is neither just crab…
Vegetable Lumpiang Shanghai
Vegetable Lumpia vs Lumpiang Shanghai In Philippine cuisine, there are two kinds of fried lumpia: Vegetable Lumpia and Shanghai. To tell which one is which, you can see the differences in their size, filling, and dipping sauce. As far as size, the Shanghai rolls are usually small bites whereas Vegetable Lumpia rolls are big and thick. For…
How to Make Coconut Shreds and Coconut Milk
Nothing beats fresh, especially when it comes to coconut shreds and coconut milk. You can smell and taste the difference. Usually, canned coconut milk has additives, thickeners, and preservatives that take away pure coconut taste and that wonderful coconut aroma. Frozen grated coconut usually does not have the same crunch as fresh ones. Yet, canned…
Easy Vegan Bibingka Bites Dipped in Chocolate
When you don’t have much time but want something homemade, creative, sweet, and vegan Filipino, the Astig Vegan Bibingka Mix could come in handy. All you need to do is combine the Bibingka mix with coconut milk and bake in the oven for 20 minutes or until the edges are golden brown. Dip the bibingka in…
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