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…
Tocho with Pechay and Seaweed
Known for its miso-like flavors (savory with a bit of tang), Tocho is a Filipino dish that usually comes in either a black beans sauce base or a fermented bean curd base or both. Fermented bean curd in the Philippines is called “Tahure” (tah-hoor-reh). It has a distinct salty taste and should be used sparingly. However, when…
Vegan Pochero Recipe
Growing up, I loved my mom’s version of Pochero. It had all kinds of vegetables like potatoes, carrots, cabbage, saba bananas, and meat, cooked in seasoning, aromatics, and broth. Because I missed it so much, I decided to veganize it. Much to my surprise, it wasn’t that hard to veganize Pochero. After all, it’s already loaded…
Vegan Bistek Recipe
Bistek is a savory Filipino dish usually with beef, soy sauce, citrus, pepper, and onion. I veganized it by using portobello mushrooms, tofu, and potatoes. Bistek is similar to Filipino Adobo, except Bistek has fewer seasoning. No fuss, just a simple, satisfying dish for any time of day. My version has no meat and no animal…