Pandesal is undoubtedly the most popular bread in the Philippines. It is denser and mildly sweeter than the american bread roll. Another big difference is that the american version is for dinner while pandesal is for breakfast. The word “pandesal “is derived from the Spanish three words “Pan de sal“. “Pan” means “bread”, and “de sal” means “of salt”. In other words,…
Vegan Calamari Lettuce Wraps
If I have to name a favorite vegan ingredient that I love to cook with, I would have to go with mushrooms. For those who are new to the vegan lifestyle, you’d be amazed by how versatile mushrooms could be. And for the vegan OGs, you know what I’m talking about! Mushrooms can veganize dishes that would…
Vegan “Jollibee” Peach Mango Pie
You’ve been warned, this recipe is “sinful”. Peach Mango Pie was something I used to love and would usually get at a Filipino restaurant called Jollibee (the McDonald’s of the Philippines). The filling had ripe yellow mangoes and ripe yellow peaches, and their sweetness and texture go so well together. The crust was crunchy and very comforting. Jollibee‘s Peach Mango Pie…
Suman Moron for Valentines Day
The name itself is a conversation starter. After all, it sounds like you’re referring to “moron” as in “idiot” in the English language. Perhaps you could make it a clever way to break the ice on a date and have a good chuckle. Or to spite Valentines Day when it is not your preferred holiday. After all,…
Superfood Vegan Polvoron Recipe
“Super foods” used to be so foreign to me. Back then, I wouldn’t even touch hemp seeds, maca root powder, chia seeds, and the like with a ten-foot pole. I was sticker shock by the price! They’re usually double if not triple the price compared to other vegetables and fruits in season. I just didn’t understand what was…
HOLIDAY RECIPE: VEGAN CHOCOLATE TRUFFLES
When I think of the holidays, I dream of indulgent sweets like cookies and truffles. Maybe it’s the cold weather or the holiday spirit that puts me in the mood for them. What I’m not in the mood for is leaving the house to brave the cold, which is why I rather make my own truffles instead of…
Vegan Coconut Pie “Buko Pie”
The holidays wouldn’t be complete without pies-warm, sweet, filling pies. To change things up a bit from apple and pumpkin pies, I’ll be making and bringing Vegan Coconut Pie to the party. Vegan Coconut Pie or Buko Pie is a delicacy of Northern Philippines primarily in provinces like Laguna and Tagaytay. Its coconut goodness will…
Roasted Caramelized Kabocha Squash
Recently I’ve been into oven roasting everything, roasting kale, roasting brussels sprouts, and now roasting kabocha squash. I love that the process of roasting makes the vegetables taste sweeter and more charred, not to mention it’s also very simple to do. One of those “set it and forget it” type of cooking. Healthwise, I think…
Beer Battered Kang Kong Recipe
Kang kong is a semi aquatic plant that also goes by the name water spinach. The main difference from spinach is that water spinach has crunchy stems, which is great for a beer battered recipe. For my latest video recipe, I’m featuring just that: Beer Battered Kang kong. The recipe takes less than ten minutes to make which…
No Bake Lentil Flatbread, Gluten Free and Vegan
I’m a sucker for lentil chips and lentil snacks so I was looking for a way to create something similar at home. I’ve tried two ways in making the flatbread: with cooked lentils and with uncooked lentils. Both versions resulted to great flavor and texture. The first version, the one with cooked lentils, reminded me more of…