Tag Archives: fiilpino food

Our AstigVegan holiday potluck was much smaller than our summer picnic. Some folks weren’t able to make it because they were either out of town or they were hosting family and friends who were in town-such to be expected during the holiday season.

The turnout was perfect though because my boyfriend’s apartment wouldn’t be able to accomodate a big crowd.

Anthony, Fred, and Caitlin.

Watching a trailer of a Filipino zombie movie. Not sure how we got to the topic of zombies but everybody seemed to have something to say about them hehe

Fred brought his vegan version of "Lechon Kawali"

Fred also made a lechon sauce, his vegan version of "Mang Tomas". He calls it "Mang Fred"

Everybody, including Caitlin, got to write their food on the chalkboard/pantry door. The list got longer down to the desserts.

Cristina's VEGAN brown rice crispies! One version plain, the other topped with chocolate-both equally delightful! I told Cristina she should sell them.

TJ's mushroom bistek...she was about to make some sliders with it.

TJ and her bistek, along with the rest of the dishes (fruits, menudo, maja blanca, suman, brown rice crispies, and lechon kawali and of course rice!)

We're all waiting for Caitlin to open her white elephant gift...not that we want to steal it or anything ;)

I got Fred's gift: an apron with the "Filipino Food" label, I love it!!!

Busy cooks in the kitchen. TJ sauteeing her bistek, Cristina prepping the sushi rice.

Mushroom Bistek sliders, the perfect beer match or "pulutan".

As for my other dish, Menudo, I thought of cooking it for the potluck and making it again for New Year’s Eve.

Filipinos often serve Menudo at parties and social gatherings perhaps because it has so many ingredients we’d like to save all the labor of chopping the ingredients to special occasions. Anyway, the vegan version cuts down the cooking time which makes it not only healthier but also a more convenient alternative.

Here’s how to veganize it:

Vegan Filipino Menudo


  • 4 cloves of garlic, crushed
  • 1 onion, diced
  • 3 tomatoes, diced
  • 1 red bell pepper, chopped
  • 1-2 carrots, diced
  • 1 cup garbanzo beans or chick peas (I like to peel the skin)
  • 2 potatoes, diced
  • 1/4 cup raisins or 3 mini boxes
  • 1 cup tomato sauce
  • 1 tbsp tomato paste
  • 1 pack vegan hotdogs, diced (sold at most stores)
  • Seitan, diced (substitution for pig liver).
  • 4 tbsp soy sauce
  • salt and pepper to taste
  • cooking oil


  1. Fry the diced vegan hotdog on a large pan. Set aside and season with sea salt.
  2. Using the same pan, add garlic and fry until golden brown.
  3. Add the onions, tomatoes, and red bell pepper. Saute until tender.
  4. Add the tomato sauce and potatoes. Simmer until the potatoes are tender.
  5. Add the tomato paste and mix well to thicken the sauce. Add salt and pepper to taste.
  6. Add the carrots and garbanzo beans. Pour the soy sauce and adjust to taste.
  7. Add the Seitan, vegan hot dog, and raisins. The raisins will naturally sweeten the menudo.
  8. You’re done!

It’s really easy to make. The cooking time is approximately 30minutes yet it will result to similar taste of the traditional version.

Thanks to those who attended the Astig Vegan Holiday Party despite the chaos of the holidays. I look forward to the next get together!

Perusing through the colorful produce section of my local grocery store, I found some vegetables I haven’t cooked before. The Rainbow Chard looked so exotic and foreign to me. I have eaten it before but only when dining at restaurants. To me, Swiss Chard seemed intimidating to cook. It has a hard texture and a bitter taste, much like Spinach but much much tougher.

And just like that, a challenge presented itself: How to make a Vegan Pinoy meal with Rainbow Chard.

I’m pretty sure any vegan would attest that our style of cooking doesn’t get boring because it pushes us to think outside of the box. Oh the possibilities!

Filipino Cuisine never calls for Swiss (Rainbow) Chard because it doesn’t grow in the Philippines. To adopt it to my recipe, I’m using it instead of Pechay or Chinese Cabbage for the traditional “Ginisa sa Giniling at Petsay” which I turned into my version, “Rainbow Chard Saute with Mushroom & Veg Ground Beef”.


  • 1/2 pound Rainbow Chard, chopped or shredded
  • 1/2 cup Gimme Lean vegan ground beef (available at most stores)
  • 1/2 cup mushroom, chopped
  • cooking oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 6 tbsp soy sauce
  • salt and pepper to taste


  1. Heat pot of water and simmer the chard until it’s soft and tender
  2. Meanwhile, heat pan over medium heat
  3. Pour cooking oil and saute garlic until light brown
  4. Add the onion and tomatoes, saute until tender
  5. Add the mushroom, ground vegan beef and soy sauce, saute until tender
  6. Remove chard from pot of water and transfer to the pan
  7. Add salt and pepper to taste. Add more soy sauce to taste.
  8. You’re done! I suggest serving it with rice.

Swiss Chard is loaded with Vitamins A, K, and  C. It’s a superfood that’s rich in protein, fiber and minerals. Plus it’s anti-inflammatory! Perfect food for those suffering from gout- especially if the dish uses vegan ground beef instead of cow’s.

Wrapped tightly in banana leaves and carefully steamed for almost an hour, the aroma of a Suman rice cake exudes every time you peel its layers. The aroma is undeniably sweet and enticing.

Taking a bite proves to be even more rewarding as the taste of the sweet rice comforts and subsides your hunger.

Suman won’t leak nor spill as it is conveniently wrapped, so anyone can just bring it anywhere and eat it whenever hunger strikes. Filipinos refer to the convenience as “Pang-tawid Gutom” or quick snack for hunger. For me, Suman can never go wrong…well, when eating it. Cooking it is a whole different experience.

Suman (pronounced “Soo-mahn”)  is usually glutinous rice cooked in coconut milk and tightly wrapped and steamed in banana leaves. I say “usually” because Suman has many varieties. Aside from sweet rice, you can use cassava, or purple yam. Aside from banana leaves, you can wrap with young palm leaves or “Ibus”. You may also mix in a little bit of lye, and call it “Suman sa Lihia” or “Suman in Lye”. I chose to go with the version I am most familiar with, “Suman sa Gata” or “Suman in Coconut Milk”.

The cooking process involves delicate procedures but once you grasp what works and what doesn’t, everything becomes easy. Don’t worry, the recipe below will help you make the perfect wrap.


  • 3 cups of glutinous rice
  • 1 can of coconut milk
  • 1 pinch of salt
  • 6-8 tbsp of white sugar (or brown if you prefer)
  • 1 pack of Banana Leaves (sold at most Asian grocery stores)
  • vegan butter (so the leaves won’t stick)
  • string, or in my case I used strands of the banana leaves to tie the wraps


  1. Soak the glutinous rice for about 20-30 minutes
  2. In a pot over medium heat, simmer the coconut milk and salt
  3. Add the rice and simmer for about 3-5 minutes, mixing occasionally
  4. Lower the heat, add the sugar and keep mixing.
  5. Do NOT cook the rice.  Just make sure all the coconut milk is absorbed and the mixture turns thick and creamy. Turn off the heat, you are now ready to wrap the Suman.
  6. Trim the banana leaves to about 4 x 7 inch rectangles. Wipe any residue with a clean damp cloth.
  7. Spread some butter on the leaves so the mixture won’t stick.
  8. Add about 2 tbsp of rice in the middle of the leaf lining it vertically and parallel to the 7 inch length.
  9. Starting with the sides, roll the leaves and wrap the rice as tightly as possible. Fold the top and bottom part of the leaves and securely tie both sides with a string. Repeat the process for the rest of the rice mixture.
  10. In a steamer with generous amount of water, place the Suman wraps and steam over medium heat for about 45 minutes. Make sure to cover tightly and only minimal steam escapes the pot.
  11. Let it cool and Enjoy!

I had to improvise and use this strainer on top of a boiling pot of water. A real steamer or even better, a bamboo steamer will be ideal.

The first time I tried, I mistakenly thought the rice should be completely cooked before wrapping. I kept adding water so the rice will soften. After steaming, the Suman ended up too soggy and mushy. The second try however, carried the right texture. Now I know to keep the rice grain texture intact.

Once I got the right formula, I steamed a whole bunch and brought them down to the Filipino Community Center in San Francisco for an event called “Thanksgiving for Caregiving” last Wednesday, November 23rd.

All ready and packaged, along with a side of sugar for dipping

Filipino American groups, SF CHRP, BABAE, LFS and ALAY threw a free Thanksgiving dinner to pay tribute to Filipino caregivers and other migrant workers.

Guests seem to be in good spirits

The Suman was a hit!

Angelica Cabande, one of the event organizers


Chris and I were honored to attend and serve my humble Suman creation. After all, Suman is best enjoyed when shared.

Thanksgiving cannot be complete without a feast. It’s a day when family and friends gather over a table of delicious food and eat until they can no longer chew. For me, I planned to cook a hearty vegan dish my carnivorous family would find insatiable. But to do this, I planned to match the same flavors Thanksgiving meals are famous for: sweet, heavy, and savory-yet familarly Filipino but innovatively vegan.

My boyfriend, Chris had an idea: because we wouldn’t be able to celebrate Thanksgiving together,  we should make a dish for each other’s family. So for my family, Chris made what he calls,  “Fried Whole Asian ‘Fish’ “, and for his family,  I cooked “Seitan Tocino”.

The Seitan proved tricky to make from scratch. I used the recipe from Post Punk Kitchen then marinated with brown sugar, little bit of white wine, and red food coloring. In a pan over medium heat, I fried the Seitan bits until they were extra firm.

I got the Vital Wheat Gluten Flour, kneaded and simmered it to form my Tocino Seitan

Ta-da! Seitan Tocino for Chris' family

Made some for my family as well

Chris' dish: Asian Style Thanksgiving

Per my family’s request, I also made my Squash Coconut Curry  (which reminded me, it’s not too late to enter this for the Blog Hop, Squash Love). I served it with a side of vegan bagoong mady by sauteeing minced onions and tomatoes then adding black bean garlic sauce. To make it spicy, Thai Chili pepper would do the trick.

My Squash Coconut Curry served with side of vegan bagoong


  • 2 eggplants, sliced
  • 1/2 kabocha squash, chopped
  • half bunch of String Beans, quartered
  • 1/2 lb mushroom, quartered
  • 1 pack extra firm tofu, cubed
  • 2 cans coconut milk
  • 1 cup water
  • 1 onion, peeled and chopped
  • 4-6 cloves garlic, minched or grinded
  • 1 tbsp Sea salt
  • 4-6 pcs Thai Chili pepper, chopped (take it out if you don’t want it spicy)
  • cooking oil


  1. Fry the tofu in a pan over high heat until tofu is crispy. Set aside.
  2. Meanwhile, in a pot over medium heat, add oil
  3. Sautee the garlic until light brown, add the onions. Sautee until tender.
  4. Add the coconut milk and chopped Kabocha squash, simmer and boil until squash is soft enough to be mashed
  5. Mash the squash to dissolve in the soup
  6. Add salt and Thai pepper
  7. Add the tofu and the rest of the vegetables, simmer until boiling
  8. You’re done! Serve with black bean garlic sauce or vegan “shrimp paste”

My family, the happy bunch

A guest post by Jules Mezher

She has been a vegan for 6 months now and she intends to stay that way for the rest of her life.

I was inspired by my eco-foodie fairy, Nadya Hutagalung to start on green juicing a few months back. At that time, I was a pescetarian transitioning to veganism. I have been constantly researching on meal options just to avoid monotony. I am also more of a smoothie person than a juice person so I tried to find out more about green smoothies.

Green smoothies are smoothies made of blended greens and fruits.

I was quite a bit hesitant at first because I was concerned about the nasty taste it might give but I was wrong. Green smoothies turned out tasting to be just like our regular fruit smoothies (with direct proportions, the fruits cover up any bitter taste), only they are packed with more nutrients and with so many advantages to offer.

In the past few months, I have done carrots-cucumbers-lettuce-basil smoothies, cucumbers-lettuce-apples, and spinach-basil-mangoes (I’ve tried them ripe and unripe). Having a variety of greens smoothies will keep you from getting stuck. I stick with whatever is in season to lessen my carbon footprint. Like what I always say, fruits and veggies in season are the wisest choices because you get to have them at their very best.

Just as a side note, I also happen not to like some fruits and vegetables but I am on a mission to give them all another chance to redeem themselves J.  Bitter gourd (or balsam apple) for instance, I abhor it when I was a kid but now I learned that I love it sauteed with tofu and vegetarian oyster sauce. Zucchinis and other gourds are a put-off to me once but I found that the key to liking them is actually not to overcook them. For my smoothies, banana was a big challenge because I really didn’t like them. I despised them. Now, after some experimentation with mangoes, lettuce, soy milk, and peanut butter, it has indeed achieved redemption.

Since I started on green smoothies, I’ve experienced these personally:

  • No more constipation problems and bowels are regular.
  • My skin has cleared up more than ever.
  • Everytime I have a green smoothie for breakfast, I’m more energized and active compared to the days when I have none.

I’m encouraging you to give these green and healthy smoothies a try. We owe it to ourselves.

Here’s one of my recent favorites:

Banana-Lettuce-Peanut Butter Smoothie

3 Bananas

4 leaves of Romaine lettuce

1 Tablespoon of organic Peanut butter

Cold water

What you would need: Blender

Serves 2

To see other guest posts, click here


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

Gloomy weather, be gone!  There’s a new gloom-buster in town and its name is Porridge or Lugaw. And like any superhero, it came with a sidekick, “Tokwa’t Kabute”, not to be mistaken with the first sidekick, but not very AstigVegan, “Tokwa’t Baboy”.

“Tokwa’t who?” Okay, my story may sound a bit cryptic but “Tokwa’t Baboy” or “Tofu and Pork” is a popular side dish to a bowl of Filipino porridge soup called “Lugaw”. The two go so well together, they make a perfect tandem like Batman and Robin.

Interestingly, Lugaw and Tokwa’t Baboy are Filipino favorites not only during the cold season but on hot days as well. Even in a sweltering, hot humid country like the Philippines, a bowl of Lugaw with Tokwa’t Baboy never miss to hit the spot.

To Astig Veganize it, I substituted pork with Shiitake mushroom, a unique kind of mushroom that’s now in season, not to mention, it brings something new to the palate than the usual white button.

INGREDIENTS: (Makes 4-6 servings)

  • 1 pack extra firm tofu, cubed (Make sure to squeeze extra moisture. I wrapped it with paper towel)
  • 1/2 pound Shiitake Mushroom, minced
  • 1 clove garlic, minced
  • 1/2 onion, minced
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon brown sugar
  • cooking oil


  1. In a non-stick pan, over high heat, pour 3 tbsp cooking oil and fry the tofu until crispy
  2. add shiitake mushroom, mix and simmer for 3-5 minutes
  3. In a sauce pot, over low heat, combine soy sauce, vinegar, garlic, onion, salt, and brown sugar for 5 minutes
  4. Combine the tofu and mushroom to the mixture for 1-2 minutes then quickly transfer mushroom and tofu to a serving bowl.
  5. You’re done!
This vegan recipe takes only 15 minutes to cook where as the pork version takes about 30-40 minutes.

NOTE: Don’t let the tofu and mushroom sit too much in the sauce. It can get extremely salty, especially if you’re eating it by itself and not with porridge or any other entree. After combining the ingredients, instantly remove the tofu and mushroom from sauce and serve in a separate bowl.

I let the sauce sit for awhile during the shoot, but it's actually important to remove them quickly as it can turn very salty.

I made my Lugaw, Goto style (pronounced Goh-toh) with lots of innards, mushroom innards that is, hehe.  Basically, I used Maitake mushroom to substitute for pork intestines. Maitake is usually expensive but like Shiitake, it’s the season for it so the prices have gone down. Both mushrooms are available at most grocery stores. Feel free to try these exotic ingredients and let me know what you think!

It has a funny name, or should I say, a scary one. Seitan, pronounced Say-tahn, is a kind of wheat gluten. I heard the real spelling was also Satan but I guess people changed it overtime for what may be obvious reasons?

Seitan does have a quirky name and vegans like to poke fun at it all the time. At vegan festivals and fairs, you wouldn’t miss at least one vendor selling a sticker, t-shirt, magnet, or pin that says “Praise Seitan”, “Seitan Rules”, etc.

In a way, the slogans ring true. We vegans do love our Seitan because it brings a different kind of texture that soy doesn’t deliver sometimes. For example, when I went to Seattle for my birthday last year, my friend treated me out at a trendy vegan restaurant called Plum Bistro. And much to my surprise, I spotted steak on their menu. I was skeptical but thought, “hey why not?”. And after a wonderful meal for a vegan birthday girl, I considered their Seitan Steak one of the best vegan dish I have ever had-and I’ve eaten TONS of scrumptious vegan food in my more than three years of the lifestyle!

The steak was  juicy, tender, fatty and flavorful. The chef might have squeezed a little bit of lemon in the sauce because I tasted some acidity that perfectly complimented the savory salty of the dish. But to clarify, it didn’t taste like a T-Bone cow steak; I didn’t think it was trying to. The Seitan Steak was king in its own right. Plus, it was cruelty-free, so yes, I shall praise Seitan indeed! :P The dish was unforgettable I had to order it again when I came back to Seattle this year. The photo below was taken from my second visit.

Cruelty Free, Healthy, and Delicious: Seitan Steak!

Most people I know would dismiss vegan food as only tofu and plants. Hopefully, they’ll soon realize that there are so much more to it. Aside from tofu, our meat substitutes vastly include mushrooms, tempeh, yams, and of course, seitan.

I do have a confession though; the irony to this is in my more than three years of cruelty-free cooking, I still hadn’t made a Seitan dish!

That is, until my boyfriend and I challenged ourselves to an Iron Chef-like competition with Seitan as the main component.

The timer started ticking and the game was on! Chris and I rummaged through our groceries as we attempted to maximize the hour allotted to prepare and cook; the pressure was mounting. The competition would have been funner if we had other people as judges but the Iron Chef idea was a last minute thing so we instead relied on ourselves to (honestly) judge each other’s dish.

With the meaty characteristics of Seitan, I immediately thought, stew! Apritada stew to be exact.

Unlike cooking beef or chicken Apritada, the vegan version should only take about 30-40min depending on the serving size.

INGREDIENTS (Makes 4 servings)

  • 1 pack of Seitan (available at most health, grocery stores)
  • 2 pcs potatoes, peeled and cubed
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 pcs tomatoes, diced
  • 1/2 pound or 1 small pack button mushroom, halved
  • 1 red bell pepper, sliced into strips
  • 2-3 tbsp sweet relish
  • 1 cup tomato sauce
  • 4-6 pcs bay leaves
  • 1/4 pound fresh green beans, halved
  • 1 stick of carrot, peeled and chopped
  • 3 tbsp cooking oil
  • salt and pepper to taste
  • kalamata olives (not really Filipino but I love putting them in my Apritada)


  1. Heat the oil in a pot over medium heat.
  2. Sautee the garlic, onion and tomatoes.
  3. Add the potatoes. Simmer until potatoes are tender.
  4. Add the red bell pepper, bay leaves, and carrots. Simmer for about 3 min.
  5. Add the green beans, mushrooms, olives, tomato sauce, and sweet relish. Add salt and pepper to taste. Adjust sweet relish to taste.
  6. Add Seitan and simmer until boiling. You’re done!

Chris went for the classic steak marinate to create his own version of Seitan Steak. I can”t remember exactly what he did but it involved tons of butter, special spices, and some steak rub. I still have to ask him for the recipe.

Chris' rendition of Seitan Steak

Time was up and we served each other our respective dish. Aside from the main entrees, we also whipped up some Arugula salad and vegan Caprese salad in the hour we allotted for ourselves.

Deliberation time and Chris said he found the use of Seitan most appropriate in the stew and the starch ingredients went well with the sauce. He said he also like the the component of sweet relish to the dish, adding a sweetness and a lil bit of tart to the sauce. On the other hand, he commented that the sauce could be made thicker. I realized maybe I could have added a tablespoon of tomato paste.

Okay, my turn: his steak carried the perfect spice and marinate. The butter brought out the fatty flavor in every bite. My only concern was it was little dry. Maybe if he added some sauce on top or something on the side that would have played with the texture of the steak.

All in all, it was a good challenge. I couldn’t wait to try more Seitan in my cooking. Oh the possibilities! Seitan in Bistek, Tocino, Mechado, Morcon, Kaldereta, etc. Stay tuned for more recipes blog posts here on Astig Vegan!

And speaking of Kaldereta, my other AstigV, TJ,  knows how to whip up some mean pot of Kaldereta!

TJ's Seitan Kaldereta

TJ deserves some kind of award or something for her creation. I recall when TJ & I sold our food at a mini-fair, her pot of Kaldereta was gone within 15 minutes!