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!
On Sunday’s menu:
Before we opened for lunch though, I gave a stirring vegan cooking demonstration that won the hearts of the omnivores present (I think).
On the demo menu:
- Green smoothie
- White bean hummus
- Pico de gallo
- No queso tortilla
- Black bean-farfalle salad
A quick recap on why a green smoothie is amazing:
- It’s a no-brainer way to eat more vegetables without even trying. More vegetable, more anti-oxidants, more fiber, more good stuff for the body.
- Use 3 ingredients only: green leafy vegetables, fruit, and water (or ice). No starchy vegetables (singkamas, carrots, beets, broccoli, eggplant, zucchini, squash, etc), no nuts, no milks, no sweetener. You want your body to easily digest it and absorb its goodness without additional ingredients getting in the way.
- Take it on an empty stomach or 1 hour before a meal.
- Make it taste good so you look forward to taking it. Find the right balance of greens and fruit – then challenge yourself to add more greens or use less fruit.
- Shop around your grocery and use a variety of greens. Don’t rely on only one type of green for all your smoothies. Romaine is great because it’s not bitter, but it’s darker leafy vegetables that pack a more powerful punch. Try pechay, spinach, celery, saluyot, talbos ng sayote, basil, parsley, cilantro. More bitter / pungent greens – malunggay, arugula, watercress, ampalaya tops – make great additions, but use them sparingly with milder tasting greens.
- Drink 500ml to 1 liter a day and feel the difference.
Be part of the hummus fan club:
- It’s a quick and cheap way to get your protein!
- Add hummus to sandwiches, eat them on crackers or with raw vegetables. I love it with cucumber sticks.
- Tahini-less? Use roasted garlic instead. It lends savory notes without the added fat.
- Use whatever bean you have on hand: white beans, chickpeas, lentils, black beans, etc.
- Food processor-less? Use a blender. Or a potato masher and good elbow grease.
As for the pico de gallo – you can play up the ingredients by adding sili labuyo, using different herbs, or using different citrus juices or vinegar.
The tortilla sandwich is essentially hummus and pico de gallo sandwiched between two pieces of flour tortillas and warmed on a frying pan. It makes an easy appetizer or a good lunch with a side salad.
Why the black-bean farfalle salad is fantastic:
- It’s cheap! Beans, pasta, and raw vegetables are easy on the pocket. This is one of the benefits of going vegetarian.
- Serve it cold or room temperature. It makes an easy potluck dish.
- You can add any vegetable to this dish, fresh, steamed, or roasted. Here we use tomatoes and bell peppers. Go crazy and throw in string beans, eggplant, zucchini, asparagus, sprouts, etc.
- Again, play with the beans and herbs. Use different varieties. The permutations of this salad are infinite!
After the demo, I got to work and sold some vegan lunches.
Another day at the office: here I am posing with an Asian noodle salad 6-top and Florence Hassig, one of the amazing ladies behind the Antipolo Earth Fest.
A view from behind:
It was a long, hot, and exhausting day but we wouldn’t have traded it for anything. It’s always great to meet like-minded people and to inspire others to give vegetarian food a try.
Thank you for letting me use some of your photos, Florence Hassig, Fristine de Guia, and Ingrid Dimaculangan.
Before I give you the cooking demo recipes, I leave you with the view of the sun beginning to set from the Pinto Art Museum in Antipolo:
ANTIPOLO EARTH FEST: Food demonstration recipes
Get the PDF version here.
Green smoothie: pechay, romaine, mango
Blend the following in a blender:
- 2 mangoes
- 5 leaves of pechay tagalog
- 5 leaves of romaine
- A glass of water or ice
If needed, adjust for sweetness by adding more fruit.
White bean hummus
Add the following to a food processor:
- 1 1/2 cups cooked white beans
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon or lime
- 1 roasted head of garlic, skins removed (check the PDF file for instructions)
- Pinch of salt
Puree and scrape the sides of the bowl with a spatula. With the motor running, drizzle in 2-4 tbsp water until the mixture comes together and no chunks remain. Taste and adjust for salt if needed.
Pico de gallo
Mix in a bowl:
- 4 small tomatoes, seeded, small dice
- 1/2 red onion, small dice
- 1/2 sili labuyo, seeded, minced finely
- 1-2 tbsp chopped cilantro leaves
- Juice of 1 lime
- Salt to taste
No queso tortilla
- 1 batch white bean hummus
- 1 batch pico de gallo
- 1 pack flour tortillas
Preheat a frying pan on medium heat. Spread about 2-3 heaping tablespoons of the hummus on a tortilla and place it in the pan. Spread a thin layer of pico de gallo over the hummus and top with a second piece of tortilla.
Cook until the bottom tortilla warms up, about 3-5 minutes. Turn over and cook the top side for another few minutes. Transfer to a plate or chopping board. Using a sharp knife or pair of scissors, cut the tortilla into triangles. Repeat with the remaining tortillas.
Black bean and farfalle salad
Mix the following in a large bowl:
- ½ bag (250g) farfalle, cooked according to package directions
- 2 cups cooked black beans
- 1 cup tomatoes, seeded, finely chopped
- 2 red bell peppers, seeded, finely chopped
- 3-4 cloves of garlic, finely chopped
- 1 handful basil, chiffonade (or more to taste)
- Salt and pepper to taste
Drizzle in the following, according to taste, and mix well:
- 1/3-½ cup calamansi juice
- ½-¾ cup extra virgin olive oil
Taste and if needed, adjust basil, calamansi juice, olive oil, and salt.