Kimchi Quesadilla
Use sweet potato to counter the crunchy sourness of kimchi. It’s simple and delicious! Continue reading Kimchi Quesadilla
Tag: vegan
Tacos, Two Ways (with Fermented Onions)
Here’s an easy way to add some fermented onions in your weeknight dinners. Continue reading Tacos, Two Ways (with Fermented Onions)
Paksiw sa tepache
We take this popular Pinoy cooking method and used tepache along with vinegar for a veganized paksiw Continue reading Paksiw sa tepache
Creamy Lemony Pasta
Using preserved lemons, here’s a riff on the Bon Apepetit recipe for preserved lemon pasta. Continue reading Creamy Lemony Pasta
Kimchi Misua (Kimchi Vermicelli)
Our trusty misua gets a spicy makeover using kimchi, while root veg, mushrooms, and yuba make it hearty. Continue reading Kimchi Misua (Kimchi Vermicelli)
Spicy Veg Okoy (Fritters)
Add kimchi to your vegetable okoy for a salty, spicy kick to this traditional Pinoy snack.
Continue reading Spicy Veg Okoy (Fritters)
Fermented Banana Ketchup
Have too many ripe bananas? How about try making a fermented version of the popular Pinoy condiment. Continue reading Fermented Banana Ketchup
Ensaladang Talong (Grilled Eggplant Salad)
Looking for a veggie dish this Lent? The reliable ensaladang talong gets a ferment addition. Continue reading Ensaladang Talong (Grilled Eggplant Salad)
How to Add Ferments to Pinoy Breakfasts
If you’re a fan of the typical savory Pinoy breakfast, adding ferments will amp up the nutrition in your almusal. Continue reading How to Add Ferments to Pinoy Breakfasts
Ginataang Sauerkraut (Sauerkraut Cooked in Coconut Milk)
Thanks to The Coconut Cookery of Bicol, we discovered another way to use sauerkraut—cooked in coconut milk! Continue reading Ginataang Sauerkraut (Sauerkraut Cooked in Coconut Milk)