Category Archives: Market

March 15, 2013 · 10:44 AM

Gluten-free bread update + cookies!

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Before I dabbled in the gluten-free bread baking arts, I had no idea that Pinoys would crave this stuff. More and more people are experiencing the benefits of the gluten-free lifestyle or are trying to heal whatever health problems they have holistically through diet. I’m thrilled to help out in any way I can – if my obsession with alternative (and vegan) cooking and baking can support people’s health goals, well and good.

Enter: gluten-free bread. Two establishments are currently carrying my bread: Edgy Veggy Cafe in Kapitolyo, Pasig and Corner Tree Cafe on Jupiter St, Makati. Edgy Veggy delivers to select cities in Metro Manila – see my previous blog post on the bread for more details. You can also pick up from Corner Tree Cafe in Makati.

And, if you frequent the southern Metro Manila areas, I carry my own bread too! Send me a message 0917-894-5086. This is perfect if you desire freshly baked bread straight from the source (Alabang). P130 per loaf.

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October 13, 2011 · 3:40 AM

How to want to eat your greens: Tips for maximum greens preparation, storage, and appreciation. Vegan MoFo #5

If you’re a flexitarian or of a more herbivorous disposition, you may find yourself purchasing and eating a lot more vegetables than the average person. And maybe you feel like your vegetables keep dying on you before you can enjoy them – particularly green leafy vegetables which are more delicate than hardy, starchier veggies like eggplant and calabasa.

Here are a few tricks I learned in cooking school and in working in vegetarian professional kitchens:

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May 5, 2011 · 4:49 PM

Schmoozing at the Antipolo Earth Fest + cooking demo recipes

A taste of the Mediterranean cooking class is upon us this Saturday! Tentative menu is up. Cook up a storm and have a feast that is satisfying stomach-wise and health-wise. There’s a reason why Mediterranean cuisine is well-loved. RSVP with us!

Can’t make it to this Saturday’s class? We have Brunch scheduled on the 14th and Dessert on the 21st. More classes to come, stay tuned.

Last Sunday, Kitchen Revolution made the loooong trek from the southern belly of Metro Manila (Alabang) to the northeastern hills of Antipolo.  All for the love of mother nature personified in the Antipolo Earth Fest. Mission? Vegan cooking demonstration and vegan food retail.

We set up our tiny shop in the Earth Fest. We were the only vegetarian table!

I learned the art of working with small spaces after living in a shoebox dorm room in NY. Check out the bamboo frame for the signage - Earth power!

On Sunday’s menu:

Asian noodle salad with mind-blowing peanut sauce and tofu. White bean hummus focaccia with basil-walnut pesto. All good, all the time. Salad served in biodegradable food boxes, sandwich served in banana leaves.

Before we opened for lunch though, I gave a stirring vegan cooking demonstration that won the hearts of the omnivores present (I think).

Explaining the awesome benefits of a whole food, plant-based diet for the body, for the planet, and for the animals.

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Filed under Appetizers and fingerfood, Beverage, Demo, Market, Pasta, Recipe, Salad

April 27, 2011 · 10:23 PM

Celebrating food (and Mother Nature) at the Antipolo Earth Fest 2011

This Saturday, we’re holding a cooking class on “Fast, fresh, and healthy” cooking. Sign up and learn that nutritious, plant-based cooking needn’t take all day nor lack in the taste department! We’ll be cooking a menu full of whole grains, vegetarian protein, yummy veggies, and more.

I’m so excited to announce that Kitchen Revolution will be participating in this weekend’s Antipolo Earth Fest at the Pinto Art Museum!

Lots of fun stuff in store in this quaint museum about 50km (ish) northeast of Alabang. Normally, I don’t like venturing too far away from home – but when Irene Tan-Gurango (one of the masterminds behind the festival) sent Kitchen Revolution an email and asked for help, I couldn’t refuse. I headed out to the Pinto Art Museum last Tuesday and was completely smitten by the place – so much so that I immediately said yes to a food demo AND a vendor table, even though KR is a tad undermanned for such a trek. You would be smitten too, if you saw the place.

Luckily, I took photos! Sidenote: oh, the wonders of a Blackberry. I just recently purchased one a few days ago because I got frustrated with my old phone. Sad but true, I’m in love with it.

Anyway – the festival is open Saturday through Sunday but Kitchen Revolution will be there on Sunday only. We’re busy with our Fast, Fresh, and Healthy cooking class this Saturday – if you won’t be at the Earthfest, come cook a vegetarian feast in Alabang!

Vegan food demo at 10am (ish), vegan food for sale right after. We’re selling simple vegan fare since we won’t have access to a kitchen and space is quite limited. We’ll probably have only two things on the menu, but we’ll make ‘em worth your while. We’ll be operating the only vegetarian food table at the Earth Fest, so do come and support!

In line with the Antipolo Earth Fest’s mission to be sustainable, we will be serving our food in biodegradable containers with biodegradable cutlery. We might have a sandwich on our menu, and we are toying with the idea of serving this in a banana leaf. Such planeteers of us!

On with the photos! Continue reading →

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Filed under Demo, Market, News

February 25, 2011 · 5:14 AM

A day of peas + last day at Mercato

Kind of an overdue post, but Saturday the 12th was our last day at Mercato Centrale. In celebration (or in mourning) we served our 2 favorite dishes:

Asian noodle salad with mind-blowing peanut sauce, vegetables, and tofu;

Black bean burrito with almond lime sour cream and housemade hot pepper sauce.

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February 3, 2011 · 11:19 AM

A sweet deal this Saturday

Our new special for this Saturday’s Mercato Centrale sure is somethin’.

We got a refreshing pea and seashell pasta salad with sweet peppers, kaffir lime, and a shallot-lime dressing on a bed of watercress.

See you at the market!

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January 29, 2011 · 8:47 AM

In the market: drunken chili with chorizo

Our drunken chili with housemade chorizo was one of our specials for today’s market. Kidney beans were lovingly stewed in caramelized sofrito (holy trinity of garlic, onions, and peppers), fresh tomatoes, spices, and beer. The seitan chorizo added more depth to the whole pot. It took a total of 3 hours to get this baby done and it totally paid off!

We were inspired to serve this because we felt like you really can’t get a decent chili — vegetarian or otherwise — anywhere in the metro. Most commercially available chilis taste like spicy tomato sauce — pretty monotonous in flavor, in our opinion. We created this chili with beer because booze makes everything taste better ;)

If you’ve found a Manila-based chili that knocked your socks off, do let us know. It’s sometimes a pain to have to cook for 3 hours to get a decent chili.

This bad boy was served with lime cashew sour cream and brown rice.

Catch our boozy chili next Saturday (5th of February) for its last appearance!

PS As much as we loved our chickpea-quinoa salad (today’s other special), we’re letting it go to make space for a new dish to appear in next week’s market. Stay tuned.

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January 28, 2011 · 1:35 PM

Welcome! + Menu for tomorrow’s Mercato Centrale

Our website is finally up and running!

For those not in the know, we’ve been serving vegan brunch on Saturdays in Mercato Centrale, the new food market in Bonifacio Global City. Our breakfast of champions is a staple at our table: housemade sausage, tofu scramble, and garlic brown rice. We serve this with a healthy dose of Sukang Iloco which we purchase from Ritual, a sustainable general store in Makati. We also serve 2 other dishes that we switch up every week or every other week.

This week’s specials:

A Turkish-inspired chickpea-quinoa salad with apricots and toasted almonds. We serve this on a bed of romaine and arugula dressed in a lemon vinaigrette.

Drunken chili with housemade chorizo. We cooked this over 2 1/2 hours for maximum yumminess. Kidney beans and chorizo are stewed in sofrito and beer and served with lime cashew sour cream and chipotle hot sauce.

Now we’re off to bed! See you in a few hours.

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