search
top

COOKIN’ RECIPE: Vegan Bagoong

One of my greatest frustrations going largely plant-based is the lack of bagoong. Bagoong (particularly the alamang type, exponentially salty, sweet and spicy) is one of my favorite condiments and stir-fry must have for local dishes. I experimented a few times and used recipes of people who have been on the path longer than I have. Close to throwing in the towel, I stumbled upon a copy of Yummy magazine and saw Marie Gonzalez‘s recipe and followed it to the letter. At the time, it was the closest I’ve come to achieving the depth of umami-ness only real bagoong can deliver. Along the way, I adapted the recipe and made changes to fine tune it to my preference. Yield: 2 cups INGREDIENTS: 1 cup shiitake mushrooms (for this recipe, I find brown mushrooms are better, particularly the dried type then reconstituted) 1 head of garlic, chopped 200 g tausi or salted black beans (reserve the brine) 6 roasted nori sheets 3 pieces of kombu, reconstituted in a little water (reserve the water) 2 siling labuyo or bird’s eye chilies (I like mine spicy) 1/4 cup coconut sugar 2 tablespoons achuete oil HOW TO: Using a food processor, blitz the mushrooms, tausi and nori sheets...
read more

Quips From The Leaf Junkie: Ralph Go

Ralph Go – Superfood Grocer Philippines‘ Superman aka Vegan Jiu Jitsu International Champion I had the blessing of knowing Ralph back in 2011 in one of Asha‘s raw food workshops–and now, he and his partner, Carmela, are now KNL’s partners in promoting plant-based lifestyles. At the time, I found it extremely fascinating to find male vegans/vegetarians, particularly the athlete type. Curiosity getting the better of me, I asked for an interview and he was more than gracious and willing to oblige… 1)  What was your inspiration/reason for pursuing Jiu Jitsu as your craft? How did you get into it? I started out doing Jiu Jitsu at the end of my first year in college, I was intrigued by the art of it as I saw its applications where the weak can defeat the strong. What I loved the most is the creativity involved, it is like a human chess match with endless moves and transitions. I started training a few times a week, but I was very passionate about learning and I wanted to be the best I can be so it ended up bringing me to compete all over the world, from Southeast Asia to Japan to Europe to Brazil and to USA....
read more

COOKIN’ RECIPE: The Best Bean-Only Chili

Chili bowl with all the trimmings One of the things I am getting better at is preparing food for my husband even when I’m on a fast. To me, preparing food  (raw or cooked) is very therapeutic and it alleviates any craving I may have for eating–weird, I know, but it works! In fact, most of the best food I made are developed and made when I am not eating. Deciding to outdo the “performance” of my old recipe for meat chili, I embarked on an ambitious journey with the goal of trumping it with an all-bean, hearty, plant-based, no-animal-product pot of chili. For starters, I did my due diligence. I took out my mental notes on my meat chili, what made it stand out? Learning how to make chili from my Mexican classmates back in college, the secret was chipotle chiles in adobo sauce. I searched high and low, no chipotle, no adobo sauce either (I mean Mexican-style adobo, very different from the Filipino adobo). So what do I do? I rolled my sleeves and set to work. After all, I am Filipino–ingenious extraordinaire is in my DNA. KK enjoying his bowl of chili Beans 2 cups dried beans  (I used black and...
read more

HOME GARDENING: Tomatoes and Staples

my kitchen staples: alugbati at talbos ng kamote Living a raw vegan lifestyle reconnected me back not only to myself (better health) but also to nature in its simplest and most intimate form…gardening. It’s virtually impossible to prepare food the way it was designed to consume to forget to observe where it comes from.Working with KNL’s current headquarters offerings, we tilled the empty adjacent lot and used up the empty kitty litter and kibble as our front porch as containers for our tomatoes and herbs. A small portion of the lot cradles our compost pit, this is where all the peels go if it cannot be saved by my dehydrator. I am but a beginner in gardening. As a raw foodist and frustrated microbiologist who loves growing little buggers, I became quite the experienced fermentation enthusiast (kefir, kombucha, sauerkraut, nut cheezes) and master sprouter of seeds, I figured how hard can gardening be? My inspiration fueled by the glorious rice paddies of Bali, I came home with a portion of my suitcase with seeds and smuggled kencur (called lesser galangal, floral in scent, integral in Balinese spice pastes). As you can see below, my kencur started as such and it will be ready for...
read more

RAWKIN’ RECIPE: Homemade Santol Soda

finished santol soda Learning to work with the seasons, I mostly make the most of what we can find in the markets in the kitchen.  These days, heaps of santol are everywhere. Working with the seasons has wonderful benefits: produce in season tastes great and nutritionally superior, plus it’s inexpensive. Santol  (Sandoricum koetjape) has no exact translation in English although the French dubbed it as “faux mangosteen” and in some resources, it is referred to as “wild mangosteen“. Santol is anti-inflammatory and anti-cancer. Taking a quick trip down memory lane, I grew up with a couple of trees of santol in my yard whose ripe fruits were generously offered for immediate consumption dipped in rock salt; cooked in coconut cream and chili and chopped finely to make the best santol-ade ever over ice. My grandmother would also use unripe santol as a souring agent in sinigang na isda (sour soup with fish). I have been making guinataang santol  and served it with sprouted and cooked rice for the last two weeks at the insistence of the husband–who has roots in Bicol and thoroughly enjoyed his grandmother’s cooking. I rolled up my sleeves and cooked  a vegan version of a dish from his childhood. I ended up...
read more

RAWKIN’ RECIPE: Dark Mexican Chocolate Crunch Bark

what’s Mexican chocolate without the chili? Coming back from Bali with my raw cacao haul had me engaged full throttle in chocolate alchemy. My resident Vitamix blender cranks out to live for chocolate elixirs with different  superfoods and whenever I feel up to it, chocolate cups with almond butter, chocolate bark in all sorts of flavors. There are days I feel like having cardamom, some days mint, some days a generous sprinkling of buckwheat crunchies, and some days, I like it unadulterated pure dark chocolate. And today, I like it hot and crunchy…muy caliente! Loving to have more buckwheat crunchies (rice crispies is basically devoid of any nutrition and obviously not raw so I choose to use buckwheat groats instead. Please see link below to see the health benefits) and inspired by my favorite cup of hot chocolate (thick hot chocolate made with tablea with a sprinkling of cinnamon and a pinch of cayenne), I made this bark to share with fairies tomorrow. SOFTWARE: 250 g raw cacao butter (or 1 1/4 cup melted cacao butter or virgin coconut oil) 1 1/2 cups cacao powder 1 1/3 cups buckwheat crunchies 3/4 cup coconut sugar seeds of 1 vanilla pod 1 tablespoon lecithin 4 teaspoons...
read more

« Previous Entries Next Entries »

top