Daily Archives: April 9, 2012

 

Good vegan recipes are the heart of this blog, especially if they have something to do with Filipino cuisine.

It doesn’t matter if I come up with them or somebody else, that is why I encourage and welcome guest bloggers to share their recipes on this site as well. I’m passionate about promoting my fellow Astig Vegans who never cease to amaze me with their creative ideas. The world ought to know about them!

Without further ado, Will Peji aka “The Vegan Pinoy”, shares his spectacular dessert recipe, Ube Halaya.

 

 

Vegan Ube Halaya / Purple Yam

by: Will Peji aka The Vegan Pinoy

 

I love anything Ube and who doesn’t.  I remember when I was young, my family and I would visit the province to celebrate the town’s Fiesta. We visited each of our relatives’ house where they all have Ube Halaya for desserts.

I knew making it vegan wouldn’t be hard, here’s the result.

Enjoy and Mabuhay Gulay!

 

Ingredients:

  • 1 lb frozen grated Ube (Purple Yam) Thawed
  • 1 cup Turbinado Sugar/Brown Sugar
  • 1 can Coconut Milk (I used light one for this)
  • 1/4 cup Vegan Butter
  • 4-6 Servings

Directions

  1. Heat cooking pot then put in butter and let it melt
  2. Add coconut milk and let it boil
  3. Add Brown Sugar stir well
  4. Lower the heat then add the ube mix well
  5. Stir occasionally until the ube becomes thick about 15-20 mins.
  6. Put Ube in a mold or container and let it cool  I used soup bowl for this one
  7. Refrigerate to 2hrs and serve

 

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

 

 

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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

 

 

The food processor became my new best friend this past week. It was my main “stove” during my 7-day raw vegan challenge. To tell you the truth the 7 days flew by and I felt like I barely scratched the surface of the delicious world of raw vegan (non) cooking.

So far, I’ve discovered there’s a raw option for cuisines like Italian, Chinese, Japanese, Filipino, even Mexican. One of the recipes I’ve learned is how to make raw vegan tacos.

 

I got the recipe from a blogger friend, Spring Vegan.

 

 

 

INGREDIENTS:
  • 1 bunch of collard greens, washed thoroughly
  • 1/4 cup almonds (I used a combo of almonds and peanuts)
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 1/4 tsp chili powder
  • 3 Tbsp olive oil
  • 1/8 tsp minced garlic
  • salt and pepper to taste
  • tomatoes
  • raw olives (I left out this one)
  • avocado
  • cilantro

 

 

DIRECTIONS:
  1. In a food processor or blender, process the nuts until finely grounded
  2. Mix in the oil, garlic, spices, and salt and pepper to taste. Process until incorporated well.
  3. Transfer to a bowl
  4. Place a collard green leaf on a plate and add your ingredients in the middle: nuts, tomatoes, avocado, cilantro

 

Feel free to top it with other ingredients and vegetables.

 

You may also wrap them completely for raw vegan Taquitos:

 

Enjoy!

 
 
 
 
 
 
 

Here are other raw vegan goodness I’ve been eating from the past few days:

 

Blueberry Almond Butter ice cream. Recipe from Junia of Mis Pensamientos.

 

Sushi filled with cashew cream and raw vegetables, wrapped in romaine lettuce

 

Alive & Radiant‘s Cheesy Kale Chips (not the actual quantity, I was eating them when I remembered to take a photo)

 

Sun Power Natural‘s Fruit Burst Cookies.

 
 
My next post will be concluding my 7-day adventure as a raw foodie. I had great fun learning the even more guilt-free lifestyle. Rest assured I’ll continue to learn more raw recipes and have fun along the way.