Vegan Love

    This is the simplest dish that every one would enjoy. Simply boil your favorite vegetables. Ingredients: 1 cob corn 5 pieces long green beans 1 medium size diced carrot 1 medium size wedged cabbage 1 medium sized diced potato 1 small size diced sweet potato 1 vegan broth cube 1 saba (banana), cut into 3 parts 2 medium thumbs ginger  1 small onion, thinly sliced   Instruction:   1.Boil vegan broth cube, onion, ginger, potato, carrot and sweet potato for 10 minutes on a medium heat. 2.Add green beans and cabbage and boil for 3 minutes.  3.Put mushroom seasoning and pepper to enhance the taste. 4.In another pan, fry bean curd (special tofu skin).  5.Mix the fried bean curd into the clear broth.      

  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. S...

  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.  

  Bicol Express is the epitome of comfort food! It's rich, creamy, spicy, and delicious with vegan cubes cooked in coconut milk and chili peppers.   Ingredients: 1 tablespoon coconut oil 1 medium size thinly sliced onion 3 cloves minced garlic 2 cups soaked vegan meat 1/2 cup vegan bagoong 1 can coconut milk 1 cup coconut cream 1 cup water 10 pieces green chilies 1 cup red chilies 1 tsp salt 1 tsp ground pepper For the veggie meat, prepare the following: 1 cup veggie meat soaked in 1 cup hot water for 30 minutes or until fully hydrated. Drain and squeeze out excess water. Season with 1/2 tbsp. Soy sauce, 1/2 tbsp. vinegar, black pepper& 1/2 tbsp. brown sugar. If cuts are too big for you, chop Veggie Meat according to preference. Instruction: 1.Fry seasoned veggie meat and until crispy (golden brown). Set aside 2.Saute onion, garlic, green and red chilies. 3.Pour coconut milk and simmer in low heat for 2 minutes. 4.Add fried veggie meat. 5.Season with vegan bagoong, salt an...

    Veggie meat be our protein source in this guilt-free binagoongan recipe, and eggplant will be our vegetable. Bagoong is fermented krill turned into a very salty paste. Since this is a vegan blog, vegan bagoong will be used. Perfect, right? Prepare the veggie meat by using the standard method below: 1 cup veggie meat soaked in hot water for 30 minutes or until fully hydrated.  Drain and squeeze out excess water. Chop veggie meat into half. Fry them until brownish. Set aside.   Now, prepare the other ingredients.   3 eggplants 1 medium-size onion 2 medium-size tomatoes   Slice 3 medium-size eggplants. Then season with soy sauce. Fry the eggplants. Drain excess oil.   In a separate pan, saute minced onion and diced tomatoes. Then add fried veggie meat. Stir slightly. Now pour generous amount of vegan bagoong. Put fried eggplant. Add green chilis if you want your dish to be spicy.   Mix well and enjoy a guilt-free binagoongan.