Category: Recipes

Recipes

Crispy Kangkong

veganmamaph

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!

 

Recipes

Berry-banana Smoothie

veganmamaph

Ingredients:

  • Frozen Mixed Berries (I bought mine from S&R)
  • Frozen overripe bananas
  • Vitasoy milky
  • Chia seeds

 

Procedure:

  1. Blend a cup of mixed berries and a cup of frozen overripe bananas
  2. Add 2 cups of vitasoy milky and continue blending until smooth, add more vitasoy as you like or depending on the consistency you like.
  3. Top with chia seeds.

 

ENJOY!

 

Recipes

Fried tofu with stir fried mushroom and steamed Taiwan pechay

veganmamaph

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:

  1. Steam the taiwan pechay, set aside
  2. Fry the tofu and set aside (drain oil)
  3. On a separate pan saute garlic, onion.
  4. Add the oyster mushroom and then the mushroom in can
  5. Add oyster mushroom sauce and the stir fry sauce (and add water or slurry depending on preferred consistency )
  6. Add salt and pepper
  7. Let it simmer until the oyster mushroom is cooked (around 5 mins)
  8. Turn off heat and add on top of the fried tofu and steamed pechay.

 

ENJOY!

 

Recipes

Vegan Sisig Recipe

veganmamaph

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

  1. Fry the tofu and vegan crispy pata until brown and crispy
  2. Set aside on top of paper towel to drain excess oil (cut the vegpata into small cubes)
  3. On another pan, saute half of the diced onions and minced garlic on 1 tbsp oil
  4. Add the shitake mushroom and keep on mixing
  5. Add the fried tofu and vegan crispy pata
  6. Mix well and add the sliced chilies
  7. Add oyster mushroom sauce and knorr seasoning and keep mixing for another 5 minutes (you may also add salt and pepper)
  8. Turn off heat
  9. Add the eggless mayo and mix well.
  10. You may add more chili and the remaining chopped onions.
  11. Enjoy!

 

Recipes

Pancit Bihon Taopao Recipe

veganmamaph

Pancit Bihon

Ingredients 

  • 1/2 kilo bihon
  • Baguio Beans
  • Carrots
  • Cabbage
  • Soy sauce
  • 2 tbsp Canola oil
  • 2 cups of water
  • Black pepper
  • Salt
  • Veggie Meat (optional)
  • Onion
  • Garlic

Procedure: 

  1. Soak noodles in cold water for around 30 minutes and drain well.
  2. In a pan, saute onion, garlic and veggie meat
  3. Add carrots and Baguio beans and cabbage and mix for about 2 minutes until the beans are slightly cooked
  4. Add soy sauce (around 3 tbsp)
  5. Add black pepper
  6. Add water
  7. When it starts to boil, add the drained noodles and mix well.
  8. Keep on mixing the sauce and noodles evenly for about 3 minutes.
  9. Turn off the heat.

 

Fried Taopao in Sweet Sauce 

Ingredients 

  • 2 tbsp oil
  • Frozen Taopao (tofu skin)
  • White onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp oil for sauce
  • 2 tsp raw sugar / muscovado sugar
  • 1 tbsp oyster mushroom sauce
  • 1/2 cup water
  • 1/2 cup slurry (all purpose flour and water)

 

Procedure

  1.  Fry the frozen taopao in a pan with 2 tbsp canola oil.
  2. Set aside on paper towel to drain oil.

Sauce:

  1. Saute onions and garlic
  2. Add oyster mushroom sauce
  3. Mix well until onions become translucent
  4. Add water
  5. Add sugar (you may also add salt and pepper)
  6. When it starts to boil, lower heat and keep on stirring and add the slurry
  7. Keep stirring for another minute and turn off heat.

Recipes

Ginataang Papaya Recipe

veganmamaph

Ingredients: 

  • 1 medium green papaya, sliced 1/2 inch thick
  • 1 cup gata (coconut milk)
  • 2 tbsp canola oil
  • 1 tsp salt
  • 2 siling haba/ pansigang  (sliced or whole)
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • Ginger (depending on preference)
  • black pepper

Procedure: 

  1. Saute the onion, garlic and ginger in canola oil.
  2. Add the sliced green papaya
  3. Mix a bit until the papaya is slightly cooked
  4. Add the gata
  5. Let it simmer for 10 minutes
  6. Add salt and pepper
  7. Add sliced siling haba
  8. Let it simmer for another 5 minutes, or until the papaya is cooked
  9. Add the whole siling haba
  10. Serve and Enjoy!

 

Recipes

Ginisang Upo with Misua Recipe

veganmamaph

Ingredients:

  • 1 Medium Upo sliced 1/2 inch thick
  • 1 pack misua
  • Garlic
  • Onion
  • Vegetable broth/ Hugas bigas
  • Salt
  • Pepper
  • Sesame Oil

Cooking Misua Upo

  • Saute garlic and onion
  • Add the sliced upo
  • Add Vegetable broth/ hugas bigas, depending on how much soup you like
  • Let it simmer until the upo is cooked
  • Add the misua
  • Salt and Pepper to taste
  • Let it simmer for few more minutes until you see the misua is ready (and not soggy!)
  • ENJOY! 🙂

 

Recipes

Vegan Baked Mac Recipe

veganmamaph

Ingredients:

  • 450g Macaroni Pasta
  • 1 tbsp canola oil
  • In a Nutshell Fastmelt Cheddar
  • 2 Cups Tomato Sauce
  • 1/2 cup water
  • Salt and Pepper
  • 2 tbsp Muscovado Sugar
  • The Vegan Grocer Burger Patties, Fried until slightly toasted and then chopped to bits.
  • Vegan Hotdog or ham, chopped (optional)
  • 1 medium white onion, chopped
  • 3 cloves, garlic, minced

Procedure:

  1. Cook the pasta in boiling water for 11 minutes, drain and set aside
  2. Cook the sauce:
    • Saute onion, garlic and burger bits and hotdog or ham
    • Add the tomato sauce
    • Add water
    • Salt and pepper to taste
    • Muscovado sugar (optional)
    • Let it simmer for 10 minutes
  3. Add the sauce to the cooked pasta and mix.
  4. Transfer to a baking pan
  5. Add shredded fast melt cheddar on top
  6. Bake for 20 minutes at 375 degrees
  7. Serve and Enjoy! 🙂

 

Recipes

Vegan Macaroni Salad Recipe

veganmamaph

Ingredients:

  • 300g Salad Macaroni pasta
  • 2 Stalks of celery, diced
  • 1 Medium Carrot, diced
  • 2 Fuji Apples, Diced almost same size as pasta
  • Raisins, 1 pack
  • 1 Red Bell Pepper, diced
  • 1 medium red onion, diced (optional)
  • 1 Jar of American Garden Eggless Mayo

Procedure:

  1. Cook the macaroni pasta (I usually cook it in boiling water for 11 minutes) and drain
  2. On a big bowl, put the macaroni and all the other ingredients
  3. Add the mayo (you may add more!)
  4. Mix and put in the fridge for an hour

ENJOY!

 

Image result for american eggless mayo

 

Recipes

Vegan Mac and Cheese Recipe

veganmamaph

Ingredients:

  • 400g Elbow Macaroni Pasta

Sauce:

  • 3 Large Potatoes
  • 1 Large Carrot
  • 1 Cup Almond Milk
  • 1 Cup Cashew Nuts (unsalted)
  • a pinch of cayenne powder
  • a pinch of paprika
  • Salt
  • 1 Bell Pepper (Red)
  • 1 Large Lemon (squeeze for juice)
  • 3/4 Cup Nutritional Yeast

Procedure:

  • Cook the pasta in boiling water for 11 minutes, drain and set aside.

For the sauce:

  • Peel and boil the potatoes and carrot until soft enough
  • Put Cashew nuts in the blender and add the almond milk – Blend
  • Add the boiled potatoes and carrots – Blend
  • Add Chopped Bell Pepper, paprika, Salt, and cayenne – Blend and squeeze lemon
  • Add Nutritional Yeast – Blend at #1 until smooth

 

  • Pour the blended sauce on the cooked macaroni.
  • You may add vegan bacon for toppings. 🙂