Plant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favourite Filipino foods into plant-based delights-part of Workman's new Make It Plant-Based! series of accessible and useful plant-based cookbooks.
Plant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favourite Filipino foods into plant-based delights-part of Workman's new Make It Plant-Based! series of accessible and useful plant-based cookbooks.
Ria Elciario-McKeown is a Filipino Canadian writer, recipe developer, and creative producer. At age twelve, Ria and her family moved from Manila to Toronto, which ultimately shaped her unique approach to blending contemporary cooking techniques with traditional Filipino cuisine. Her recipes and articles have been published in media outlets such as Food52, The Kitchn, Food Network Canada, and more. When she’s not writing about food, she covers design and culture for various magazines.
Inhaltsangabe
Preface Introduction Keep Your Kitchen Stocked Breakfast and Brunch Mango and Coconut Chia Pudding Breakfast Chocolate Porridge (Champorado) Cozy Rice Porridge (Lugaw) Garlic Fried Rice (Sinangag) Banana Ketchup Fried Rice Filipino-Style Tofu Sausage (Longganisang Tokwa) Classic Avocado Smoothie Silken Tofu with Sago Pearls and Syrup (Taho) Mango-Coconut Smoothie Salads, Starters, and Staples Green Mango Salad (Ensaladang Mangga) Eggplant Salad (Ensaladang Talong) Pomelo Salad (Ensaladang Pomelo) Quick Pan-Fried Eggplant in Soy Sauce (Pritong Talong) Tangy Pickled Papaya (Atchara) Multipurpose Tofu Crumbles Crispy Pan-Fried Tofu Daily Dipping Sauce (Sawsawan) Crunchy Garlic Chips Golden Coconut Curd (Tagalog Latik) Stews and Soups Low-and-Slow Vegetable Stew (Afritadang Gulay) Squash and Green Bean–Coconut Stew (Ginataang Kalabasa at Sitaw) Creamy Jackfruit-Coconut Stew (Ginataang Langka) Mung Bean Stew (Ginisang Munggo) Hearty Peanut Stew (Kare Kare) Vegetable Noodle Soup (Sotanghon) Earthy Mushroom Noodle Soup (Mushroom Batchoy) Filipino Wonton Soup (Pancit Molo) Silky Noodle Soup (Pancit Lomi) Dinners and Mains Stir-Fried Squash with Okra, Long Beans, and Eggplant (Pinakbet) Spicy Curried Taro Leaves (Laing) Tofu and Green Bean Stir-fry (Ginisang Tokwa’t Sitaw) Stir-Fried Bok Choy with Ground Tofu (Ginisang Pechay at Tokwa) Bok Choy Adobo (Adobong Pechay) Roasted Mushrooms with Sticky Adobo Sauce Sizzling Mushroom and Tofu Sisig Stovetop Coconut and Lemongrass Rice Arroz a la Valenciana Vegetable Stir-Fried Noodles (Pancit Guisado) Noodles in Annatto Gravy (Palabok) Vegetable Spring Rolls (Lumpiang Gulay) Fresh Spring Rolls (Lumpiang Sariwa) Snacks Crunchy Vegetable Fritters (Okoy) Garlicky Fried Peanuts (Adobong Mani) Adobo Fries Steamed Mushroom Buns (Siopao Mushroom Asado) Chickpea Spring Rolls (Lumpiang Garbanzo) Vermicelli Spring Rolls (Lumpiang Vermicelli) Sweets and Treats Banana Fritters, Two Ways (Maruya) Banana Chips Steamed Rice Cakes Wrapped in Banana Leaves (Suman) Sweet and Sticky Coconut Rice Cake (Biko) Flat Rice Cakes in Coconut Syrup (Palitaw sa Latik) Glutinous Rice Balls in Coconut Soup (Ginataang Bilo Bilo) Creamy Strawberry and Mango Sago (Mangga Sago) No-Churn Ube Ice Cream Fried Twisted Doughnuts (Bicho-Bicho) Sweet Banana Spring Rolls (Turon) Cassava Cake Coconut Hand Pies (Buko Pie) Peach-Mango Float Chilled Coconut and Pandan Dessert Salad (Buko Pandan) Cranberry-Calamansi Fizz Pineapple Margarita Resources Acknowledgments Index About the Author
