Great find at S&R supermarket!
This conditioner does not dry the hair. It is also good for dyed or bleached hair like mine.
Bought this at a great deal of buy 1 take 1 for 499 pesos.
Author: veganmamaph
A vegan mom based in the Philippines.
Crispy Kangkong
Crispy kangkong
Batter:
1.5 cup cornstarch
1 cup all purpose flour
2 tbsp egg replacer (optional) dissolved in 2tbsp water
Pinch of salt to taste
Add ice water until preferred thickness
Sauce:
1/2 cup mushroom oyster sauce, 1/4 cup water and 2 tbsp raw sugar.
Heat in low fire until the sugar dissolves.
Turn off heat (don’t bring to boil) and serve with sesame seeds.
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BONUS!
Ginisang pechay
1/2 kilo pechay, chop to small pieces
1 medium red onion, diced
3 cloves garlic, diced
Canola oil
5 medium tomatoes, diced
Salt and pepper
1/2 cupWater
1. saute onion, garlic and tomatoes.
2. Add the pechay leaves when the tomatoes are almost wilted
3. Salt and pepper to taste
4. Add water and simmer for 5 minutes
5. Turn off heat and serve
ENJOY!
Berry-banana Smoothie
Ingredients:
- Frozen Mixed Berries (I bought mine from S&R)
- Frozen overripe bananas
- Vitasoy milky
- Chia seeds
Procedure:
- Blend a cup of mixed berries and a cup of frozen overripe bananas
- Add 2 cups of vitasoy milky and continue blending until smooth, add more vitasoy as you like or depending on the consistency you like.
- Top with chia seeds.
ENJOY!
Herbal Garden Seasoning
Dicovery of the week! A sprinkle of this seasoning powder to any dish makes a lot of difference. If you know how to use magic sarap, then it is basically the same ingredient but this is vegan!
I bought this from The Vegan Grocer Ph
Fried tofu with stir fried mushroom and steamed Taiwan pechay
Ingredients:
- Tofu, sliced 1/2 inch thick
- Taiwan Pechay
- King Oyster mushroom, thin slices
- 1 can mushroom (pieces and stems)
- Garlic
- Onion
- Oyster mushroom sauce
- Vegetarian Stir Fry Sauce
- Canola oil for frying and for stir fry
- salt and pepper
Procedure:
- Steam the taiwan pechay, set aside
- Fry the tofu and set aside (drain oil)
- On a separate pan saute garlic, onion.
- Add the oyster mushroom and then the mushroom in can
- Add oyster mushroom sauce and the stir fry sauce (and add water or slurry depending on preferred consistency )
- Add salt and pepper
- Let it simmer until the oyster mushroom is cooked (around 5 mins)
- Turn off heat and add on top of the fried tofu and steamed pechay.
ENJOY!
Garden Update!
Here are my tomatoes, eggplant, chili and okra seedlings!
Sunflower Seeds
Here’s another vegan snack you can munch on while watching movies/ Netflix!
Sunflower seeds
Instant Mi Goreng
Here’s a recent discovery at the supermarket! If you miss the Lucky me pancit canton, this is the answer!
Vegan Sisig Recipe
Ingredients
- Canola oil for frying
- 1 block of tofu, Cut to small cubes
- 1 can of shitake mushrooms, cut to small cubes
- 1 vegan crispy pata
- 3 red onions, diced
- 3 cloves garlic, minced
- 2 siling pang-sigang (green)
- 3 siling labuyo (optional)
- calamansi
- 2 tsp Knorr seasoning (original)
- 1tbsp Oyster Mushroom sauce (optional)
- 3 tbsp eggless mayo
- Salt and Pepper
Procedure
- Fry the tofu and vegan crispy pata until brown and crispy
- Set aside on top of paper towel to drain excess oil (cut the vegpata into small cubes)
- On another pan, saute half of the diced onions and minced garlic on 1 tbsp oil
- Add the shitake mushroom and keep on mixing
- Add the fried tofu and vegan crispy pata
- Mix well and add the sliced chilies
- Add oyster mushroom sauce and knorr seasoning and keep mixing for another 5 minutes (you may also add salt and pepper)
- Turn off heat
- Add the eggless mayo and mix well.
- You may add more chili and the remaining chopped onions.
- Enjoy!
Vegan Mama PH 