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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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!
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:
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’.
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.
One of the dishes I absolutely love to make, whether for a family reunion, a dinner with friends, or an office party (back in the day when I worked in a corporation) is a huge batch of pasta salad. It’s easy to make, cheap, and nutritious. It’s also a great way to sneak healthy food into your loved ones’ tummies! Who would’ve thought that pasta salads can be healthy, huh.
Most pasta salads out there are made with mayonnaise. Folks, let me tell you right now, mayonnaise does not do a body any good. Especially store bought mayonnaise. “Natural flavors”? “Calcium disodium EDTA”? Homemade mayonnaise entails using uncooked egg yolks. I personally would not like to endanger anyone’s health by risking to feed them salmonella, but that’s just me.
Try making a very fresh tasting pasta and bean salad which will win anyone. No need to label it as “vegan”, or “healthy”. Just feed it to them. They will eat it.
Filed under Pasta, Recipe, Salad