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Food, Recipe

Summary of Vegan Recipes (+ Bonus Short Courses)

In the course of my 30-Day Vegan Challenge, I am able to create & recreate, copy & modify, and experiment on recipes that would fit the “diet” I’m in. I have said this a million times already but I really don’t consider veganism a diet but more of a lifestyle. Anyway, I have shared in this blog over 5 recipes that cater to the prerequisites of a vegan dish. I’m making our lives a bit easier now because I’m curating all of them in this post plus a couple of bonus short courses  that are also vegan friendly.

HUMMUSHummus is arguably the best gift of Levantine cuisine to humanity. It may also be the strongest proof that the tastiest things don’t require complex processes to achieve. With chickpeas, tahini, lemon juice, olive oil, salt, and garlic, this dish can be rustled up in a food processor and be ready in under 10 minutes.

Get the recipe here.

CORNSOUPCorn Soup (Gulay/Ginulay na mais) may be a tedious work with shredding the corn kernels from the cob itself but it definitely doesn’t fail in flavor. Suam Mais as called by the Kampapampangans, it’s often cooked with a variety of vegetables such as eggplants, okra, and squash blossoms. This dish also appeared on Erwan Heussaff’s instagram page.

Get the recipe here.

CURRYThis Vegetable Curry uses regular potatoes, sweet potatoes, and cauliflower which makes it an absolute carb loader. Make it protein packed by switching your vegetables to broccoli or brussels sprouts. Although best served with hot rice, this Indian dish would still taste as good on its own.

Get the recipe here.

PAPAYAThe secret to a flavorful Papaya Stir Fry is the freshness of the papaya fruit itself. The flavor profile of the papaya will speak for the dish but often complimented by spices like spanish paprika.

Get the recipe here.

CHOCOBANANAThis Chocolate Banana Cake is the culinary amalgamation of banana bread and caramel bars. It’s moist and dense which makes it a good pair with hot chocolate or tea in the morning. Also, it’s twice as tasty when chilled for a few hours.

Get the recipe here.

PANCAKEVegan Pancakes with Chocolate Glaze is one breakfast food I’d love to make again. Maybe the second time around, I’ll do away with chocolates and go with berry compote and vanilla crème fraîche instead.

Get the recipe here.

GRILLEDBURRITO This Grilled Vegetables Burrito is straight Mexican cuisine flavor profile. With the touch of cumin and chili powder, these summer vegetables remove your desire for meat-filled burritos. Bonus? Served with fresh salsa and guacamole.

Get the recipe here.

 

 Bonus: Short & Quick Vegan Courses

1 Brown rice macaroni pasta (from Healthy Options) tossed in homemade marinara and thick cut potatoes double fried in canola. Served with tomato ketchup.

Tweak option: Shake fries with vegan parmesan (roasted cashew nuts + nutritional yeast + salt) cheese before serving.

4Coarsely chopped cauliflower sautéed in olive oil, seasoned with salt & pepper, spanish paprika, and mustard powder, and served with rice corn (RiCo as branded by SM Supermarket). Rice corn is cooked like a normal rice.

3Whole wheat tortilla pizza in two kinds. First, olive oil based, topped with minced garlic, tomatoes, and basil. Second, marinara based, topped with grilled eggplants and caramelized onions.

22Linguine in garlic, fresh tomatoes, and capers in vinegar. Sprikled with chili pepper flakes and chopped basil. This is my personal favorite because it’s really quick and easy to toss in everything.

 

I can’t believe I underestimated the food options of veganism lifestyle. As this post shows, vegan dishes are not confined with vegetables alone. Yes, vegetables do comprise the majority of ingredient choices to cook a vegan food but let us not forget that there are all kinds of grains, hard pasta that comes in different shapes, and even mock meats (not tofu) that could make your plate as exciting as a non-vegan meal.

 

Food, Recipe

Vegan Pancakes with Chocolate Glaze

I love and like pancakes. Well, who doesn’t? They may or may not be my most favorite thing/food right now. I just woke up one sunless morning looking for pancakes (less bacon, lol) in my kitchen. What I basically know about pancakes is that there are store bought ready-made mixes where you just add water and egg to create the batter that you would carelessly pour on your griddle. Yes there’s egg, so that automatically cuts short of the vegan rule.

I tried making pancakes before and they ended up like soggy pieces of crepe. I remember that they resemble much of the “hotcakes” sold in the neighborhood where they smother a piece with margarine and a lot of sugar. Don’t get me wrong but those hotcakes are equally devouring as well. But hey, my tummy is screaming fluffy pancakes, not those. I thought I’d figure out what makes “just add water and egg” mixes fluffy. The culprit? Baking powder. I was right. Continue Reading

Food, Recipe

Papaya Stir Fry

Papaya has got to be one of the most underrated fruits in the market. Aside from having a succulent flesh when ripen (ripe papaya + ice + milk = YUM), the green and raw ones would make amazing and delicious viand meals that are common on the Filipino table.

Today, I am sharing a really really quick papaya stir fry. Preparation requires no hassle and the whole dish cooks in 20 minutes or less.

Here we go…

INGREDIENTS

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Papaya (cut into strips/julienned), tomatoes, onion, garlic, fresh garlic (bawang na sariwa), salt & pepper, paprika.

Note: Julienned papaya is readily available in your local markets. The bawang na sariwa is the one with long green leafy stalks that looks like chives. I don’t have any idea that it is a baby garlic though. Haha. Lastly, I use paprika all the time. Lol.

PROCEDURES

  1. In a wok, sauté garlic, onion, and bawang na sariwa until soft and fragrant. Reserve leafy stalks. Add tomatoes and cook until crushed, about 4 minutes.
  2. Add papaya. Season with salt, pepper, and paprika. Cover for 5 minutes and let the salt extract the natural juices of the papaya.
  3. Add hot water. The water helps the papaya to soften easily. We don’t want tough vegetables.
  4. Simmer until papaya is soft and tender (al dente).
  5. Garnish with chopped bawang na sariwa leafy stalks. Serve with white rice.

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For non-vegan options, you can add hibe (dried small shrimps) or even fresh shrimps. Likewise, you can use meat stock (shrimp stock will work best) instead of just hot water for bolder flavours.

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I ate mine with white rice but the dish itself can stand alone. I am always saying this but the key to simple vegetable recipes is that they must be as fresh as possible. Also, remember not to overcook your vegetables because you’re losing the sense of eating them if you do that.

Happy (healthy) eating everyone! 🙂