Vegan Love

  The Filipino cuisine of diced pig parts and chicken livers tossed in a peppery and tangy dressing it is believed to have originated in Pampanga, a northern Philippines province centrally situated on the island of Luzon, though the dish was very distinctive from what's widely served nowadays.  This vegan version of sisig is definitely equally delicious. Tofu is a popular substitute for pork. This time we are using bean curd (tofu skin)   Ingredients: 1 cup stripped shiitake mushroom 5 pieces of bean curd 2 red and 2 green chilies - if you want it to be spicier, add more 1 piece minced onion 1 tsp garlic powder 1 tbsp vegan fish sauce (if it's not available, use regular soy sauce) 1 tsp mushroom powder 1 tsp vegan oyster mushroom (optional) mayonnaise (optional)   Instruction: 1.Soak bean curd in water for about ten minutes.  2.Squeeze excess water. 3.Cut bean curd into small pieces (bite-size) 4. Season bean curd with vegan fish sauce or regular soy sauce 5. Saute seasoned be

  Tinolang Manok is pure comfort food! This hearty, healthy, and tasty Filipino soup is made with chicken, green papaya, fresh spinach, and a ginger-flavored broth.   Ingredients: 1 tbsp coconut oil 1 medium thinly sliced onion 2 cloves minced garlic 4 inches fresh ginger 2 tbsp vegan fish sauce 4 cups water 1 small green pared papaya 1 bunch chili or moringa leaves mushroom powder and pepper to taste Instruction: 1.Heat the oil in a saucepan over medium heat. 2.Cook until the onions, ginger, and garlic are softened. 3.Add water and boil for 3 minutes and then add vegan fish sauce. 4.Put papaya and cook until tender. 5.Add vegan chicken and simmer for 2 minutes. 6.Season with mushroom powder and pepper. 7.Add chili leaves or moringa leaves into the broth.