CSA Giniling

Here’s a template so that you can turn the hearty vegetables you’ll see in your tampipi (carrots, cauliflower, squash, potato, kamote, or even cabbage) into an all-around vegan mince that we call CSA giniling and make some bolognese for lunch or dinner. We like to make a big batch, which we then portion and freeze.Continue reading “CSA Giniling”

Carrot and Squash Soup

By CSA member Judd Uy Yield: 3 servingsIngredients2 pcs carrots, cut into medium dice1/4kg squash, cut into medium dice1 tbsp olive oil2 stalks onion leeks, chopped, white and green part separated2 cloves garlic, minced500ml vegetable stock1 tsp cumin (optional)To taste saltTo taste pepper 3-6 pcs shiitake or oyster mushroom, seared Procedure Pre-heat your oven toContinue reading “Carrot and Squash Soup”

Chinese Lumpia

Yield 6 servings Feb 4, 2021 team lunch by Char. One that I think will be on our list of top meals of the year! This was especially prepared for Cara’s pre-birthday celebration by the Tan household, with Tita Helen and Ate Sinta dancing while cutting the veg. No wonder we all enjoyed the food!Continue reading “Chinese Lumpia”

Taro Cake

Yield 6 servings Ingredients 400g taro, peeled, steamed until fork tender, about 30 minutes4 pcs dried shiitake mushrooms, rehydrated (soak in hot water) and chopped coarsely2 cloves garlic, minced1-inch knob ginger, grated1 pc carrot, cut into small dice3 stalks chives or onion leeks, chopped1/4 cup glutinous rice flour, mixed with 1/8 cup water (you canContinue reading “Taro Cake”

Trash bin cake

a regular technique by Paul and Sandra https://www.instagram.com/p/CEEpEvdBQoh3zDT1PyFG2gtG2fMxR7qihNBSLQ0/ 4 eggs 180g flour 2 tsp baking powder half cup liquid (milk or stock) 1/4 c oil 150g cheese 350 to 400g roasted vegs 200g protein (ham/ bacon/ sausage/ chicken, basta leftovers) Proportions vary, really depends on what we have in the fridge.

Japanese vegetable curry

One of the things I knew I’d miss turning vegan was Japanese curry. Those slim rectangular boxes with the familiar wide band and gold font are recognizable everywhere and a lifesaver when you want a quick bowl of no-nonsense #curry that delivers on the umami. But I couldn’t read the long ingredients list, so I wasn’t sureContinue reading “Japanese vegetable curry”

Corn Chowder

Yield: 4 servings Ingredients2 pcs corn ears1 tbsp oil1 tbsp butter4 cloves garlic, minced2 stalk onion leeks, chopped2 pcs medium potato, diced1 pc medium carrot, diced1 pc medium bell pepper, diced2 cups vegetable stock2 tbsp shio koji (optional but makes a world of difference!)1/4 cup cheddar cheese (optional, any hard cheese will do)To taste saltToContinue reading “Corn Chowder”

Pineapple Rice

Ingredients2 tbsp coconut oil3 cloves garlic, minced1 pc red onion, minced1 stalk onion leeks, chopped1 stalk celery, diced1 pc bell pepper, diced1 pc carrots, diced50g cashew1 pc pineapple (small), diced2 cups cooked rice1 tsp turmeric powderto taste salt1pc egg Procedure Heat oil in a wok. Add garlic and sauté until aromatic. Add the leeks, celery,Continue reading “Pineapple Rice”

Gulay Grazing Table

Lazy kitchen hacks to feed 4 hungry gulay packers (when you’re one of them): cut veg, season generously with salt, pepper, spices and/or herbs, fat of your choice. Grill or roast in a preheated grill pan or oven. You’ll know its ready once its nicely caramelized and your house is filled with the smell ofContinue reading “Gulay Grazing Table”