Tag Archives: recipe

Vegan Wine and Cheese with Friends

 

Over the weekend, my friends, Jen, Rosie, Laura, and I got together for some vegan wine and cheese at Jen’s place in the city. The idea came from Jen who said she bought cheese from Door 86 that she’d like to share with us.

The vegan cheese: Brie, Sriracha Cheddar, Gruyere, and Candied Lemon, were all cashew based. Rosie made and brought her smoked cheddar cheese while I made and brought Pili nut cheese.

vegan cheese spreadAlong with vegan cheese, we also enjoyed some white wine and sparkling grape juice.

vegan cheese spread 2

But before we feasted over a beautiful spread of vegan cheese, we enjoyed a plate of Rosie’s salad which had spinach, arugula, fennel, grapefruit, rosemary, and more. Rosie said she got the recipe from Yvonne at @yvonne_deliciously_vegan.

arugula fennel salad

I also baked and brought vegan Bibingka, a type of Filipino rice cake. Bibingka is best enjoyed with cheese on top so I figured it’ll be a good dish to bring to our get together. The recipe could be found here.

bibingka We had a variety of bread to eat with our vegan cheese.

bread

Laura baked and made some raw vegan chocolates. The delectable treats include raw vegan Snickers, raw vegan truffles, and raw vegan peanut butter cups-all topped with nuts of course. My favorite was the Snickers.raw vegan chocolatesHere we are, me, Rosie, Jen, and Laura. I had such a lovely time with these ladies-as always!
veg wine and cheese wide shot

Vegan Bicol Express Recipe

vegan bicol express wideNo it’s not fast food because it’s called “Express”, although it’s pretty simple to make.

My vegan version cuts back the cooking time because you don’t have to worry about cooking pork. You will have to cook raw jackfruit but that just involves boiling it in water until it’s soft. You may find raw jackfruit fresh or frozen at your Asian supermarkets.

I relied heavily on the notes of garlic, onion, black pepper, and chillies, and just simple seasoning of salt. If you’d like to make it more savory, feel free to also use black bean sauce.  As for the nice fattiness the pork version is known for, I used refined coconut oil instead. You may also use olive oil or vegan butter.

The traditional version also had more coconut milk. I wanted mine to just have a nice glaze. Feel free to add more coconut milk if you prefer it to be soupy.

jackfruit curry  med shot

VEGAN BICOL EXPRESS

Serves 4-6

INGREDIENTS:

  •  1 block tofu, cut into cubes
  • 5 tablespoons refined coconut oil or 4 tbsp. olive oil or vegan butter
  • 3 cloves of garlic, crushed
  • 1/4 cup onion, minced
  • 1/4 cup dried bean curd sticks (available at most Asian grocery stores).
  • 5-6 Thai chillies (save some for garnish. You may deseed to decrease the level of spiciness. Alternatively, if you want it more spicy, you may put more chillies.
  • 1/4 cup coconut milk
  • 3-4 tablespoons black bean sauce 
  • a dash of salt
  • a dash of black pepper

DIRECTIONS:

  1. Remove excess moisture from the tofu using a paper towel. Heat a medium pan in high heat, add cooking oil then fry the tofu. (Tip: Don’t overcrowd the pan with tofu otherwise they won’t fry well. A splatter screen will help prevent the moisture from splattering all over your stove.) Once the tofu cubes are crispy on the outside, remove from the pan and set aside.
  2. Add the refined coconut oil then saute the garlic until light brown.
  3. Add the minced onion and saute some more until the onion is slightly tender and translucent.
  4. Put the, tofu, dried bean curd sticks, and Thai chillies. Mix well.
  5. Pour the coconut milk. Season with black bean sauce, salt and black pepper. Simmer for about 15- 20 minutes.
  6. Turn off the heat and serve with rice.

jackfruit coconut curry cu

I love to consider (vegan) Bicol express as my comfort food. Feel free to make one and you’ll find out why. This hearty spicy dish will make your day. Enjoy!

GREEN BUT FILIPINO, BUKO PANDAN

buko pandan medium

Something green was what came to my mind when I was brainstorming for my next recipe. After all, St. Patrick’s Day is coming up and I wanted the recipe to be helpful for people looking for something to serve or eat for the Irish holiday.

I don’t know any Irish dishes but I do know Filipino dishes that have some green in them, particularly desserts that have pandan or screw pine leaves.

Pandan leaves are widely used in Southeast Asia for their infusion of aroma and flavor. Filipinos would take a strip of pandan, tie it in a knot, and incorporate it when cooking rice. Once the rice is done, it will give the rice such sweet aroma. To remove the pandan, we simply pull out the string; the knot will help not break the leaf upon removal.

pandan leaves

In addition to rice, Filipinos also use pandan in desserts such as in cakes, pastries, sweet salads, and ice cream. Pandan is often paired with coconut-either coconut milk or coconut meat or both. For my recipe, I’m featuring the widely popular sweet dessert: Buko Pandan or Coconut Pandan. The traditional recipe calls for heavy manufacturing cream which I simply replaced with coconut cream. Everything else was made in traditional way.

If yout if you couldn’t find fresh pandan leaves, you could get them at the frozen section of a nearby Asian supermarket, which I did. If you couldn’t find either fresh or frozen, you may also get pandan extract, also at your Asian supermarket. Just follow the directions in the bottle for the ratio.

 

BUKO PANDAN SALAD

buko pandan medium shot

Serves 4

INGREDIENTS:

Pandan jelly:

  • 6-8 strips pandan leaves
  • 2 cups of water
  • 3/4 teaspoon agar-agar powder, available at Asian stores
  • 1/4 cup raw sugar

Buko salad:

  • 1 cup coconut cream
  • 1/2 cup nut milk (almond or coconut or soymilk. I used Califia Vanilla flavored almond milk)
  • 1/2 cup shredded young coconut (better if fresh, but you could also find them at the frozen section of Asian markets, just thaw first before using)
  • 6 tbsp Nata de Coco (available at Filipino and/or Asian supermarkets)

agar agar shredded young coconut

DIRECTIONS:

Pandan jelly:

  1. Using a high speed blender or food processor, blend the pandan with water. Strain by using a cheesecloth or fine mesh strainer.
  2. Using a sauce pan or small pot, heat the pandan juice over high heat. Add a bit more water if you’ve significantly lost water during the blending (to maintain the 2 cups ratio). Let the juice simmer for about 5 minutes.
  3. Add the agar-agar powder and sugar. Constantly stir until the powder and sugar have fully melted.
  4. As soon as it starts boiling, turn off the heat and transfer to a mold, baking pan, or glass container. Let it cool then refrigerate to set (about 30-45 minutes).
  5. Once the jelly has set, remove the fridge. Cut into blocks and add them to your Buko salad.

Buko salad:

  1. In a serving bowl, mix the coconut cream, nut milk, shredded young coconut, and nata de coco. Add a bit of sugar if you’d like to sweeten it.
  2. Add the pandan jelly.
  3. Garnish with lemon (suggested serving)

buko pandan cu

Buko pandan salad tastes creamy, sweet, and refreshing. It’s great for parties or as a sweet treat after a long day at work. You could make a bunch ahead of time and just leave them in the fridge for a later snack. Anyway you want it, I’m sure you’ll be happy to discover the wonderful flavors of pandan. Kain na, let’s eat! Happy St. Patrick’s Day!

buko pandan wide

Vegan Filipino Menudo with Wheat Gluten

Filipino Menudo is a stew of hearty ingredients like garbanzo beans, potatoes, carrots, hotdog, pork, and liver.

For my vegan version, I used plain wheat gluten that I got from an Asian store to substitute the meat. I chopped the gluten like croutons, fried them, and included them to my stew. You’ll be surprised by how similar it is to meat texture.

To have a nice earthy taste of the original version,  I used tempeh soybean cake instead of liver.

tempeh seitan menudo med shot

 

VEGAN FILIPINO MENUDO 

tempeh seitan menudo wide

 

INGREDIENTS:

  • 1 block plain wheat gluten, chopped
  • 4 tablespoons oil
  • 6 cloves of garlic, crushed
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 carrot sticks, diced
  • 3 medium potatoes, diced
  • 1 medium can tomato sauce
  • 3-4 tablespoons tomato paste
  • 1 block tempeh, diced
  • 1 can garbanzo beans (preferably peeled)
  • 4-6 tablespoons soy sauce

 

tempeh seitan menudo close up

DIRECTIONS:

  1. In a medium pan, fry the wheat gluten chunks until crunchy. Set aside.
  2. Using the same medium pan over medium heat, pour the oil and heat for about 3 minutes.
  3. Add the crushed garlic and saute until the garlic is fragrant.
  4. Add the onions and bell pepper. Saute for another 5 minutes or until the onion is a bit translucent.
  5. Put the carrots, potatoes, tomato sauce, tomato paste and simmer until the carrots and potatoes are tender.
  6. Include the garbanzo beans, wheat gluten, and tempeh. Mix well.
  7. Season with soy sauce. Add more tomato sauce or tomato paste to taste.
  8. Simmer for another 8-10 minutes in low heat.
  9. Turn off the heat and serve with rice. Enjoy!!

I highly recommend trying out fried wheat gluten as your meat substitute.  This hearty menudo is a delicious proof!

 

 

Growing Mushrooms at Home

Mushrooms are great for veganizing many traditional dishes. I’ve used mushrooms to veganize my Filipino dishes including AdoboIsawPaella, EscargotPusit, and many more.  So, you could just imagine the joy in my eyes when I got two mushroom growing kits for the holidays!

My sister and brother-in-law grow their own food and are big advocates of gardening and farming. They know how big I am with vegan cooking, so for the holidays, they got me two mushroom growing kits. One log is for “Sonoma Brown” mushrooms, and the other is for “Blue Oyster” mushrooms.

mushrooms growing kit

All I needed to do was soak the logs in a saucer filled with 1 inch of water, cover the logs with a clear bag (included in the kit but you could also use grocery plastic bags), and place them under indirect sunlight.

I would dribble a little bit of water on top of the log every day to keep the logs moist and the temperature humid. After about 3-4 days, it was harvest time.

mushrooms homegrown

I simply twisted the caps off to harvest the mushrooms one by one. The mushrooms were so beautiful. Compared to the ones at the store or even at farmers market, my mushrooms’ shape and form were fully intact. Not to mention, they weren’t dirty! I hate it when I have to either wash or clean them with a paper towel before cooking.
mushrooms1

The only bummer was the harvest was good for just one person because the mushrooms shrunk when I cooked them (of course).

I could hear my mom in my head, “You’ve waited days for something you could instantly buy at the store for a cheaper cost!”. As they say, moms are always practical. But I could not undermine the quality of fresh, organic, homegrown food. The flavor and texture do not compare to store bought-at all.

My sister and brother-in-law got the kit from gmushrooms.com so feel free to check them out. Let me know how it goes!

Filipino Vegan: Kangkong And Tofu In Chili Garlic (Guest Post)

Here’s a recipe from guest blogger, Linda Rosario.

Linda whipped up a vegan dish with kangkong and tofu – another yummy and healthy way to cook the vegetable kangkong! Enjoy!

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Kangkong And Tofu In Chili Garlic

by Linda Rosario

Turning vegan can be a challenge. If you want to be healthy, consuming healthy foods is necessary. Nothing is healthier than vegetables, is there?

However, not everyone is a fan of vegetables. It needs to take time for some to get use of it. The secret is to actually make your foods desirable. Adjustment can take time. Find recipes that have rich flavors that will mask the taste of the vegetables.

We all need greens to cleanse our body. Most even take supplements made of herbs and vegetables that will promote good diet and cleanse your system.

Tofu, also known as bean curd, has low caloric count and good amount of protein. It is also rich in iron, magnesium and calcium. Tofu is often used as a meat substitute because the taste can be played and it can taste like real meat.

Kangkong leaves, on the other hand, is a plant that grows in Southeast Asian countries. The vegetable is popular in Taiwan, where it is cultivated. In areas that are not tropical, it can be grown in containers, as long as it is given enough water and sunlight. The mixture of the two is a famous Filipino cuisine.

kangkong with chili sauce

What you need to have:

  • One full head of garlic
  • Two red onions, peeled and roughly chopped
  • One large bunch of kangkong leaves
  • One three hundred cake of firm tofu
  • One fourth cup of liquid seasoning
  • Two tablespoons of garlic sauce
  • Two tablespoons of chili garlic sauce
  • One fourth cup of olive oil
  • One carrot

 

What you need to do:

Peel the garlic, crush and mince. Peel the onions and roughly chop them. Pour the liquid seasoning of your choice in a cup. Slice the tofu into cubes. Slice the carrots into cubes, as well. Wash the kangkong leaves and drain as well. Cut it into three or four segments. Keep it in segments. One bunch should have one portion, the next segment also in portions, and so on, as long as the leafy portions should be the last bunch.

Heat the cooking oil in a pan, use the non-stick kind so that you will not need to too much oil for the tofu. When the pan is ready, add the tofu and cook on high heat. When it turns light brown, turn off the heat and transfer it into a plate. Remove the excess oil. Place the chili garlic sauce and put back the tofu.

Pour in about a tablespoonful of whatever liquid seasoning you’re using and mix well. Set aside. Continue to stir and add in the garlic and onions. Stir fry some kangkong leaves, the thickest portions first and the leafy greens should be last. Add individually with one minute interval. Toss the leaves and stir. Turn off the heat after one minute. Add the liquid seasoning and season with adequate amounts of salt and pepper.

Serve this with warm rice. Enjoy!

Linda Rosario is a food enthusiast from Chef Needs “The Kitchen that Every Chef Needs”. Linda loves cooking and works as a Nurse.

Vegan Filipino: Patola Soup with Tempeh

PATOLA SOUP WITH TEMPEH

Patola, also known as Loofa Squash/Snake Gourd/Sponge Gourd/Chinese Okra, is a kind of vegetable gourd that is popular in Filipino soups. The patola vegetable has a dark green skin on the outside and tender, light green flesh inside. It has a nice chewy texture that is easy to cook and incorporate in any dish. Here in the United States, you could find patola at most Asian and Filipino grocery stores.

My patola soup is almost considered a Misua soup except I used a different kind of noodle: Bean thread vermicelli instead of soft, mushy Misua noodles. I also used dried Shiitake mushroom and its mushroom broth as well as vegetable broth instead of chicken or beef broth.

I topped my patola soup with fried marinated tempeh for added flavor and richness. The soup is perfect for the looming Fall season when temperatures drop and thick clouds roll in.

 

ASTIGVEGAN’S PATOLA SOUP WITH TEMPEH

Patola Soup with tempeh medium

Ingredients:

  • 2.5 ounces of bean thread noodles, soaked in water for about 10 minutes (see photo) (available at most Asian stores)
  • 1 ounce of dried Shiitake mushrooms, soaked in hot water for at least 20 minutes, sliced
  • 3-4 tbsp. cooking oil
  • 6-8 cloves of garlic crushed
  • 1 yellow onion, chopped
  • 2 long patola pcs, peeled and sliced (see photo) (available at most Asian stores)
  • mushroom broth (the water used to soak the dried shiitake mushrooms)
  • 1 cup of vegetable broth (or more to taste)
  • 6-8 cup of water
  • 1 tbsp refined coconut oil (optional)
  • salt and pepper to taste
  • Tempeh (see recipe below)

patola soup collage copy

patola soup ingredients

patola

Directions:

  1. Soak the dried mushrooms in a small bowl of hot water for at least 20 minutes. Set aside. Save the broth.
  2. Soak the bean thread in lukewarm water for about 10 minutes. Meanwhile…
  3. In a medium pot, saute the garlic in oil under medium heat. Saute until fragrant. Add the onions. Saute for another 5 minutes.
  4. Add the patola and saute for another 5 minutes or until the patola softens.
  5. Add the mushroom, mushroom broth, vegetable broth, water, and bean thread noodles. Mix and simmer for at least 15 minutes or until the noodles soften. Season with salt and pepper. Add more vegetable broth to taste.
  6. Turn off the heat. Pour a tablespoon or two of refined coconut oil for added flavor, optional but highly recommended. Serve the soup in a bowl and top it with marinated tempeh (see recipe below).

Tempeh Topping:

tempeh for patola soup

1 block of Tempeh, sliced (available at most Asian stores and health stores in the US)

Tempeh marinade:

  • 4-5 tablespoons of tamari or soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon rice wine
  • 1 teaspoon agave syrup
  • salt and pepper
  • cooking oil

Directions:

  1. Evenly coat the tempeh with the marinade. Let it sit for about 15-20 minutes.
  2. In a medium pan or wok, under medium heat, fry the tempeh evenly for about 10-15 minutes. Turn off the heat and serve tempeh on top of the soup.

TA-DAH!

Patola soup with tempeh wide shot

This dish is super easy to make, I hope you could give it a try. Let me know what you think of the patola vegetable!