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)
Tag: vegan
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)
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
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)
Vegan Papaitan (Vegan Bitter Soup)
Make a vegan version of this famous Ilocano soup using preserved calamansi Continue reading Vegan Papaitan (Vegan Bitter Soup)
Vegan Tuna and Sauerkraut Salad
Bump up the nutrient content of chickpea tuna salad with chopped sauerkraut instead of pickle relish. Still so yum! Continue reading Vegan Tuna and Sauerkraut Salad
Leeks Kimchi
Instead of traditional green onions, we used young leeks for this kimchi. Continue reading Leeks Kimchi
Bataw Express (Hyacinth Bean in Spicy Coconut Milk)
We know bataw because of Bahay Kubo, but do you know what it looks like and have you eaten it? Continue reading Bataw Express (Hyacinth Bean in Spicy Coconut Milk)