Feelings about sayote PLUS KimCHI SALAD Recipe

Lumpia Two-Ways

Looking at these photos, I feel as though I must demand a taste tax for writing an introduction. How can I introduce a recipe (nay, two!) that I have never tasted? It is unthinkable, inauthentic, oppressive, manipulative…
So you can use most seasonal vegetables you get in your tampipi; the secret is the… wait for it…DIVERSITY of the vegetables you get! And yummz spicy vinegar for the fried one!

Fresh or fried.

Two types of filling. You can experiment with any vegetables! Sayote turon!

Yield 10 servings


  • 10 pcs lumpia wrapper

Filling 1:

  • 1 tbsp coconut oil
  • 2 stalks onion leeks, chopped coarsely
  • 3 cloves garlic, minced
  • 1 cup carrots, grated
  • 3/4 cup red radish, grated
  • 1/4 kg kamote tops, chopped coarsely
  • 1/4 kg mustard leaves, chopped coarsely
  • To taste salt
  • To taste pepper

Filling 2:

  • 1 tbsp coconut oil
  • 2 stalks onion leeks, chopped coarsely
  • 3 cloves garlic, minced
  • 1 cup carrots, grated
  • 1 cup Korean radish, grated
  • 1/4 kg wombok, chopped coarsely
  • 1 pc kamote, boiled and chopped coarsely
  • To taste salt
  • To taste pepper


  1. Heat oil in a pan. Saute leeks and garlic until aromatic.
  2. Add carrots and radish, cook for about 2 minutes.
  3. Stir in kamote tops and mustard leaves (Filling 1) / wombok, cook until slightly wilted, add the kamote (Filling 2).
  4. Season to taste with salt and pepper.
  5. Let the filling cool before using.
  6. To assemble the lumpia, lay a piece of wrapper on a flat surface. Place 2 tbsp of the filling in the middle. Gently pull up the bottom of the wrapper and roll over the filling, tucking the sides to secure. Seal the roll by adding a bit of water to the edges.
  7. Serve it fresh or fried.

Seasonal Vegetables with Rice Noodles

I have come to believe that with a jar of gochujang you can do anything. Ate Celia seems to agree. And we do know that what Ate Celia says is Truth with a capital T. This family lunch was memorable because of the no-nonsense way that Ate Celia shoveled the rest of this dish unto her plate.


  • 1 tbsp olive oil
  • 1 stalk onion leek, coarsely chopped
  • 1 tbsp ginger, julienned 
  • 2 pcs Korean radish, peeled and sliced in batons
  • 1 pc carrot, peeled and sliced in batons
  • 1 pc zucchini, sliced in batons
  • 1 pc patola, diced
  • 200 g rice noodles, pre-cooked
  • 1 tbsp gochujang 
  • 1 bunch sayote tops, chopped in 1/2” sticks
  • Handful of spinach, coarsely chopped
  • To taste coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds, toasted 


  1. Heat oil an a deep pan and sauté the aromatics: leeks, ginger.
  2. Add radish, carrots, zucchini and patola. Sauté until slightly cooked.
  3. Add the noodles and gochujang, stir until noodles are coated with gochujang. 
  4. Add sayote tops and cook for 1 minute. 
  5. Add spinach and give a quick stir until spinach is just slightly wilted. 
  6. Season with aminos and sesame oil. Garnish with sesame seeds.

Organic Vegetable Stock

Why is buying organic worthwhile? Not only do you pay for the respect towards soil and people, BUT YOU CAN ALSO USE THE WHOLE VEGETABLE! Stems, peels, roots and skins of plants actually have a lot of flavor and nutrients but they may be too tough (and not too pleasant) to chew. The BEST thing to do is turn it into freezable vegetable stock. And this is something you’d only really want to do with pesticide-free produce since these parts tend to absorb whatever nutrients or chemicals that surround the plant in growth. Clean air, water, rich soils and a lot of love create nutritious vegetables. That’s what builds flavor.


  • Vegetable scraps – in this case we used stems/peels of carrot, leek, radish, broccoli (tough parts) and parsley that has seen better days
  • Water


  1. Place all vegetable scraps in a large pot and cover with water.
  2. Bring to a boil then reduce to a simmer for 1 hour.
  3. Strain and reserve the scraps for your compost pile!
  4. Store in batches. Freeze if not using right away.

Soy-braised Radish

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Braise the Root (aka Soy-Braised Radish) This is my absolute favourite way to cook radish, and one of the first #vegan dishes I learned to make. I saw it in a cookbook that called for ingredients I didn’t have then (sake, mirin, tamari, kombu). Undeterred, I subbed my way into a simpler but satisfying version that I've been making since. I like cooking the #radish until it is completely tender and has that dark golden color all the way through, and the cooking liquid has reduced and turned sticky. Serve it with sautéed mushrooms, pickled shiso leaves, a cup of miso soup, fried tofu, and brown rice and imagine yourself dining in a Japanese temple. (Mabi) 3 medium radishes, peeled and sliced into ¾-inch discs 2 cups of water 2 Tbsp soy sauce (coconut aminos to make it gluten free) 2 pcs of dried shiitake mushrooms 1 tsp coconut sugar sesame oil, white sesame seeds 1. In a large deep pan, add water, soy sauce, and sugar. Bring to a boil to dissolve the sugar. 2. Lower heat to a simmer and add the radish discs and mushrooms in a single layer. Cover with the lid. 3. Cook until you can easily insert a knife into a radish, around 20 to 30 minutes, checking every 7 to 10 minutes and turning the slices each time. 4. Remove the lid and let the liquid reduce until it glazes the radish slices. Remove from heat. 5. Slice the mushrooms in half and serve everything drizzled with sesame oil and garnished with sesame seeds. Note: Braised radish is usually simmered without a lid in step 2, and takes about 45 mins to an hour. If you want the more traditional way of making this dish, check out Serious Eats, which my friend G recommends. #veganfoodshare #vegansofig #whatveganseat #plantpowered #plantstrong #plantpusher #plantbased #veganjapanese

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