Category Archives: Recipe

September 14, 2012 · 7:28 PM

Whole wheat spaghetti with artichokes and walnuts / How to survive a rainy day in Bavaria

My travels from the past 4 weeks have taken me to the opposite end of the world and challenged me to cook with a barely-there pantry of sometimes-unfamiliar ingredients. Two weeks ago I visited my good friend Daniel in Munich, Germany. The day I arrived was perfect – 26 Celsius, sun shining, sunset at 9pm, gorgeous array of fruit in Rosenheimer Platz, crusty rye bread at the neighborhood bakery, an extensive beer selection at the Reichenbackebrücke kiosk (like a fancy sari sari store), drinking beer by the Isar river…

I love my green tea but I also love a good beer

Unfortunately the warmth only lasted until noon of the next day and the weather forecast for the next few days spelled me shivering in my 3 layers of clothing while attempting to do touristy things in the Bavarian countryside. I’ve been well assured that a rainy 15 Celsius was quite uncommon for a Münchner summer day but I guess I didn’t have the best of luck in scheduling my trip.

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June 4, 2012 · 6:26 PM

Rainbow black bean and quinoa salad, a recipe (from Yummy Eats)

Get schooled this June in burgers, Greek food, pub food, raw food, green juice, pies. Full menu here.

Well hello there. I know I should’ve posted this recipe last week but I spent last week doing major R&R after a packed summer. How have you been?

Knife skills faster than a speeding bullet?

So in case I haven’t talked about it enough, I conducted a vegan cooking demo at Yummy Magazine‘s fabulous food fair last May the 26th in Rockwell Tent called Yummy Eats. It was pretty packed. My face appeared on the big screen which I did not expect. My team and I prepared enough samples for a small army. I was slightly nervous but I was comforted by the fact that I get to share my vegetable nerdery with people who don’t necessarily make vegetables a priority in their diet.

Lots of good food went around – mostly omnivorous. There were 2 vegetarian tables, though.

Wabi’s table. Their banh-mi is reaaaally good. They have egg-free mayo on hand, too.

Wabi Sabi Noodle House and Vegetarian Grocery had a pretty artistic table (they won the award for best design) and gave out samples of vegan chicharon. Their kuapao sandwich rocked, too. Pipino Vegetarian had a booth as well and gave out free samples of vegan mac and cheese and Cuban grilled corn.

The vegetarian love is slowly growing!

I made 3 dishes for the demo and I promised folks I would post the recipes on my blog. I’ve decided to post them in 3 parts. Part 1, here we go.

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October 26, 2011 · 3:45 PM

Those noodles from that Green Living episode, a recipe: Vegan MoFo #6


So remember a few months ago I mentioned that I was going to guest at Green Living and cook an awesome dish? And yes, I declared the episode was supposed to come out mid-August but it actually ended up coming out yesterday as the second season’s first episode.

If you didn’t catch yesterday’s airing and today’s replay, check it out on Saturday at 8:30pm and Sunday at 10:30am and 9:00pm. Channel ANC!

And if you thought the dish I cooked in that episode looked pretty good (because colorful = sexy and brown = drab), here is the recipe. Have a go at it, lay on as much vegetables as you can muster, and let me know what you think!

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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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October 11, 2011 · 11:43 PM

Tarragon, why can’t I quit you? : Vegan MoFo #4

Oh, poor tarragon. For one reason or another, you always get lime-lighted out by Ms. Popularity Basil and Ms. Love-me-or-hate-me Cilantro. Even Ms. I’m-easygoing Thyme gets more love than you. Maybe your floral taste stumps cooks into not knowing what to do with you. And bakers, they don’t show you any love either. Mint, such a dessert herb limelight whore you are (harsh words, but it’s true).

But tarragon oh tarragon, I can’t quit you. I love you too much – in tea, in savory dishes, in ice cream – you need to quit being a wall flower and start showing your true colors. Because you are amazing and the world needs to discover you.

Hence, this love letter cum Vegan MoFo blog post. I want to show the readers out there that you deserve some attention and some lovin’.

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October 3, 2011 · 11:20 PM

A milkshake that’s breakfast worthy: Vegan MoFo #1

Two months ago I had the opportunity to give a healthy food workshop to the kiddies at Mano Amiga Pilipinas (secretly vegan) and they absolutely loved the milkshake I had prepared for them for their dessert. Little did they know that said milkshake was actually chock-full of of good stuff. Not only was it naturally sweetened with fruit, it had wholesome, plant-based protein to boot. You don’t need dairy milk to make a decent milkshake and we all know we don’t dairy products period :)

This milkshake is so wholesome, you can have it for breakfast, feed it to your kids, and not feel guilty at all. Below I give you the basic recipe (which is what the Mano Amiga kids drank up with gusto) with wildcard ingredients to boost its super powers.

A breakfast worthy milkshake

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July 12, 2011 · 2:49 AM

Of vampires and miracle jam: keeping the sniffles at bay and boosting your immunity the natural way

If you think giving up dairy products is a chore, well, bite your tongue. Dairy-free and cheese-free living is pretty rad when you know how to make plant-based alternatives to things like milk, cream, and cheese. Good stuff all around – catch “Life is better without dairy and cheese” cooking class this Saturday in Alabang. On the menu: pumpkin soup ever so creamy, zucchini napoleon with soy ricotta, pasta with alfredo sauce, and a mango trifle. Bonus: homemade seitan cutlets. Sign up!

***Note: I wrote this post last night when it was still rainy and wet out. Hmmm. Seems like the sun decided to ruin bad weather. Anyway, what is written is quite timely and should prepare you for the next rainy day.***

With the weather at a breezy 25 Celsius and with damp everywhere, it’s no surprise that people are slowly succumbing to coughing fits, sore throats, high fevers and sick everything. One of my brothers is on his third sickness spell in a little less than two months. Another brother is starting to develop something and yet another one just got out of a 5-day sick weekend. Eeek! With germs and bacteria lurking about (and we all know, bacteria loves dampness), we need to reinforce our immune system with the proper tools to combat almost-sicknesses and for general health maintenance. It’s easy to slack off, eat without a health conscience, and depend on Paracetamol. But it’s downright awesome, I must say, to not get sick and be out and about.

Not to toot my own horn, but I LOVE this kind of weather where it’s rainy, windy, damp. On a rainy day, you can find me merrily making bread from scratch or baking a pie. You’ll also find me cooking up a cauldron of soup. Maybe I should’ve been British, eh?

I’ve been pretty lucky to not catch anything nasty yet. The last time I got sick was January of 2010 when I was caught by surprise by a New York winter that no Filipino should ever want to experience. EVER. Imagine bagyo-caliber wind + negative Celsius + zero humidity. This really happened. Now imagine a Pinoy, used to 95% humidity and 35 Celsius, in that situation. Yipee! Being sick, cold, and alone is fun.

Snowed in

Snow ain't all that when you're about to catch hypothermia.

Anyway, I digress. I’d like to share a few tricks on immunity protection, if you don’t mind. Continue reading →

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May 22, 2011 · 11:42 PM

Iced latte v.2: another NY love story and a recipe

Beat the heat and be the one who always brings his / her A-game to potlucks – join this Saturday’s “Barbecue / Potluck Power” cooking class! Learn how to make killer food that will win meat eaters’ hearts. Do RSVP!

Can’t make it to the barbecue? Check out the other classes listed in the right sidebar of the website.

Last month, I waxed poetry about my love for iced lattes of the coffee persuasion. In that post, I mentioned that my other loves (green smoothies and iced tea lattes) were stories for other days. One of these days has arrived.

Iced coffee may be one of my loves but my heart truly belongs to tea, iced or otherwise. You can say that this self-realization was also a result of living in New York, during my days as a cooking school student, prep cook, and dorm room resident.

A view of Manhattan from DUMBO, Brooklyn

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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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April 28, 2011 · 3:18 PM

Iced latte, a love story and recipe

When temperatures and humidity rise and it seems like thrice-a-day showers aren’t enough to keep cool, it is downright ridiculous to get your caffeine fix from a hot beverage. While we all know in the back of our heads that we need to curb our caffeine intake for a number of health reasons, sometimes coffee is the only one that gets the job done (a green smoothie’s a good energy beverage as well, but that’s a love story for another day).

The solution to a caffeine beverage that won’t leave you in a sweat? Iced coffee. Now I love tea to bits and to be honest, tea is my non-water beverage of choice. Coffee and I used to have a great love affair a couple of years ago until a brewed Starbucks venti that was supposed to be decaf turned rogue and left me with heart palpitations akin to what one feels when experiencing unrequited love. Long story short, I broke off my relationship with coffee. I used to be a black-coffee-no-milk-no-sugar kind of girl but found a more rewarding, meaningful relationship with tea – which is a second love story for another day.

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