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.

Roasted Root Vegetables

This is really more of a technique than a recipe. Root crops keep well for two weeks or even more, so what to do when you’ve amassed a bunch of it? Roast! Roasting brings out the natural sweetness of the vegetables and creates a range of complex flavors: sweet, nutty, smoky. The key is to

Roasted Kamote

Roasting brings out the natural sweetness of kamote and gives a caramelized and slightly nutty taste. Yummy as snack, dessert or base for a drink. Sweet Potato Latte coming soon! Wash kamote, dry with a cloth and place in a baking pan. Avoid overcrowding the pan. Place in a cold oven, set the temperature to

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

Sweet Potato and Leeks Nuggets