Strawberry Mango Lemonade Recipe

Jul 15, 2020 · 3 Comments

Take a sip of this refreshing tropical 5 ingredient Strawberry Mango Lemonade Recipe - the perfect drink to beat a hot summer day! No blender needed – just mix, stir, and enjoy your new favorite beverage!

Try these delicious drinks too: Refreshing Calamansi Juice, Fresh Fruit Cantaloupe Juice. and Strawberry Banana Smoothie.

two glasses of sweet and refreshing strawberry mango lemonade

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Health Benefits of Mango

Mango helps your stomach digest food better.
It makes your body’s defense system stronger.
Eating mangoes is good for your eyes and can help your skin stay clear.
Mangoes can also help lower the amount of bad stuff in your blood called cholesterol.

Variations

To make your lemonade look nicer and give it more good stuff for your body, you can add crushed mint leaves or garnish a lemon slice on top.

two glasses of strawberry mango lemonade with ice cubes

Substitutions

Freeze mango juice prior to making the recipe and use them to replace the ice cubes in the recipe.
If mango juice is unavailable, you can use fresh mango puree instead. Freeze mango chunks then blend. Make sure not to add too much as mango puree is sweeter than the regular mango juice.
If agave or honey is unavailable, you can use simple syrup instead. Add little by little and adjust according to your liking.

Storage

Keep your lemonade in a closed container in the fridge and drink it within 2-3 days. Make sure the lid is tight to keep the bubbles in.
If you want to save it for longer, freeze your lemonade in ice cube trays. Then you can use the lemonade cubes in other drinks whenever you want. Remember to keep your lemonade really cold when you serve it.

Top Tip

You can change how sweet your lemonade is by adding more or less sweetener, like agave syrup. Start with what the recipe says, but feel free to adjust it until your lemonade tastes just right to you.

Ingredients

Listed below are all the ingredients you will need:

sparkling water
mango juice
agave syrup
lemons
strawberries

ingredients of strawberry mango lemonade recipe

Instructions

In a pitcher, mix together the sparkling water, mango juice, agave syrup, and lemon juice:

mixed liquid ingredients of strawberry mango lemonade recipe in a pitcher

Refrigerate until chilled. Serve with strawberry rings and ice cubes:

two glasses with ice cubes and slices of strawberry for strawberry mango lemonade

I love making this refreshing drink on hot summer days!

delicious and refreshing glasses of strawberry mango lemonade

Frequently Asked Questions

What does strawberry lemonade taste like?

Strawberry lemonade tastes sweet and tangy, like a mix of fresh strawberries and lemons. It's refreshing and perfect for hot days.

Why is strawberry lemonade healthy?

Strawberry lemonade can be healthy because it has vitamins from the strawberries and lemons, like Vitamin C. It also has antioxidants that help your body stay healthy.

Is strawberry lemonade good for your teeth?

This lemonade is not great for your teeth because the acid from the lemons and the sugar can cause tooth decay. It's best to drink it in moderation and brush your teeth afterward.

strawberry mango lemonade in a glass and pitcher

best for the summer strawberry mango lemonade drink in glasses

5 from 3 votes

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Strawberry Mango Lemonade Recipe

Make this easy and nutritious, tropical Strawberry Mango Lemonade Recipe using just 5 ingredients - a sweet drink perfect for the hot, summer days!

Prep Time5

Chill Time30

Total Time35

Course: Drinks

Cuisine: Filipino

Servings: 4 servings

Calories: 282kcal

Author: Lainey

Ingredients

Instructions

In a pitcher, mix together the sparkling water, mango juice, agave syrup, and lemon juice.
Refrigerate until chilled.
Serve with strawberry rings and ice cubes.

Leave a Comment

Serving: 1servingCalories: 282kcalCarbohydrates: 70gProtein: 1gFat: 1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 121mgPotassium: 153mgFiber: 2gSugar: 62gVitamin A: 877IUVitamin C: 72mgCalcium: 60mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

BEST Vegan Fruit Popsicle Recipe

Jul 12, 2020 · 1 Comment

Indulge in these homemade Vegan Fruit Popsicle Recipe—a delightful treat brimming with fresh fruits to beat the summer heat. They're dairy-free and lightly sweetened, with the added nutritional boost of pomegranate seeds, a superfood star!

Looking for vegan popsicles? Try my Creamy Coconut Chia Popsicles or my Grapefruit Popsicles.

yummy vegan fruit popsicles in a container with ice cubes

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Top Tips

It is best to slice your fruits thinly so it would be easier to bite and chew once it is frozen.
Roll 4 lemons on a hard surface with your palm, it will help bring out the juice of the lemons.

Substitutions

Cane Sugar: Instead of cane sugar, you can use agave nectar, coconut nectar, or date syrup as a sweetener. Adjust the amount based on your desired level of sweetness.
Lime Juice: Lime juice can be substituted for lemon juice if you don't have limes on hand. Both citrus juices add a tangy flavor to the popsicles.
Popsicle Molds: If you don't have popsicle molds, you can use small paper cups or ice cube trays with wooden sticks inserted as handles. Silicone molds are also a good alternative if you have them.
Tea Flavors: Feel free to use your favorite fruity tea flavor

Variations

Fresh Fruits: Feel free to customize the fruits used in the popsicles based on your preferences and seasonal availability. You can use a variety of fruits such as berries (strawberries, blueberries, raspberries), mango, pineapple, kiwi, peaches, or bananas.
Coconut Water Popsicles: Replace some of the coconut milk with coconut water for a lighter and more hydrating popsicle.

Storage

Freezing: Once the popsicles are fully frozen, remove them from the molds and transfer them to a freezer-safe container or zip-top bag. Arrange them in a single layer to prevent them from sticking together.
Interleaving: If stacking the popsicles, place a layer of parchment paper or wax paper between each popsicle to prevent them from freezing together.
Sealing: Seal the container or bag tightly to prevent freezer burn and preserve the flavor and texture of the popsicles.
Avoiding Moisture: Store the popsicles away from items with strong odors in the freezer to prevent them from absorbing unwanted flavors. Keep them in a separate section if possible.

four pieces of vegan fruit popsicles in a container

Pomegranate Seeds Health Benefits

Packed with antioxidants that help fight inflammation and protect cells from damage.
May improve heart health by reducing cholesterol levels and lowering blood pressure.
Contains vitamins C and K, as well as fiber, for overall health and digestion.

Chia Seeds Health Benefits

High in omega-3 fatty acids, which are beneficial for heart and brain health.
Provide fiber that supports digestive health and helps maintain a feeling of fullness.
Have antioxidants that protect against free radicals and promote overall well-being.

Ingredients

Listed below are all the ingredients you will need:

water
lemons
cane syrup
green tea bags
peaches
pomegranate seeds
frozen berries

Instructions

In a saucepan, bring 1 cup of water to a boil. Next, add the bags of tea and allow it to soak for 10 minutes.

In a mixing bowl, add lemon juice, syrup, tea water, and mix until well combined:

liquid ingredient of vegan fruit popsicles

Divide peaches, pomegranate seeds, and berries equally in each mold:

then pour ice tea mixture in each mold:

popsicle molds filled with delicious vegan popsicle mixture

Freeze overnight because Vegan Fruit Popsicles are best served frozen 🙂

Equipment: Popsicle Mold

Frequently Asked Questions

Are fruit popsicles vegan?

Yes, this recipe is.

How to make popsicles creamy and not icy?

Always add a tablespoon of cornstarch to cream-based popsicles to make them creamy and not icy! It's the best tip!

How long do these popsicles need to freeze before they are ready to eat?

4-6 hours

Can I add more/different fruits?

Yes, you can mix in any fruit that is available in your area. It would taste just as delicious!

More delicious vegan recipes desserts to try!

5 from 1 vote

Print Pin Recipe

Vegan Fruit Popsicles

Enjoy these homemade Vegan Fruit Popsicles packed with cool, fruity goodness, perfect for beating the summer heat. They're dairy-free, lightly sweetened, and include nutritious pomegranate seeds for an extra boost of goodness!

Prep Time5

Freeze Time6

Total Time6 5

Course: Dessert

Cuisine: Filipino

Servings: 8 popsicle molds

Author: Lainey

Ingredients

Instructions

In a saucepan, bring 1 cup of water to a boil. Next, add the bags of tea and allow it to soak for 10 minutes.
In a mixing bowl, add lemon juice, syrup, tea water, and mix until well combined.
Divide peaches, pomegranate seeds, and berries equally in each mold, then pour ice tea mixture in each mold.
Freeze overnight and best served frozen

Leave a Comment

Notes

*I used green tea, but feel free to use your favorite tea

Serving: 1serving

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

No Churn Pineapple Ice Cream

Jul 5, 2020 · 3 Comments

Learn how to make this delicious, No-Churn Pineapple Ice Cream using just 4 ingredients! This homemade ice cream is sweet, creamy, and very simple to make! You can have a refreshing treat without any ice cream machine - just whip and mix!

Want more refreshing ice cream recipes? Try my Buko Pandan Ice Cream, Cookie Butter Ice Cream, and Lemon Ice Cream.

refreshing Pineapple Ice Cream on a pineapple

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What is No Churn Pineapple Ice Cream?

Ever wanted to make ice cream without a fancy machine? This recipe is your answer! No-churn pineapple ice cream is a super simple, creamy dessert made with just 4 ingredients.

You just whip the cream, mix everything, and freeze it. No complicated steps or special tools—just a bowl, a mixer (or strong arms!), and a freezer. The result? A sweet, creamy treat that tastes like summer in a bowl!

Bonus: Since there’s no churning, it’s perfect for beginners or anyone who wants ice cream with pineapple flavor in a hurry (well, after freezing overnight).

Health Benefits of Pineapple

Pineapples are loaded with Vitamins A, K, Calcium, Phosphorus, and Zinc
They are rich in disease-fighting antioxidants
It greatly aids in digestion because it contains bromelain, a digestive enzyme
Helps ease the symptoms of arthritis

easiest Pineapple Ice Cream on a pineapple with spoon and fork

Substitutions

Dairy-Free Version: Replace heavy cream with coconut cream or coconut milk and use a dairy-free condensed milk substitute. This makes for a delightful pineapple coconut ice cream.

Variations

Chunky Pineapple: Reserve a few pieces of canned pineapple for a chunky texture in the ice cream mixture.
Other Fruits: Fold in mango or strawberries for a colorful and flavorful twist.
Pina Colada Ice Cream: Add a splash of coconut rum or garnish with coconut flakes to create a pina colada-inspired treat.

Storage

Store any leftover ice cream in an airtight, freezer-safe container with a lid. For best results, place a piece of plastic wrap directly on the surface of the ice cream mixture to prevent ice crystals from forming. Enjoy within 1-2 weeks for optimal freshness.

Ingredients

Listed below are all the ingredients you will need:

Instructions

In a large bowl, add the heavy cream. With a hand or stand mixer whip on medium speed to form soft peaks, about 3-5 minutes:

mixing the cream for the Pineapple Ice Cream recipe using a hand electric mixer

Add the sweetened condensed milk and vanilla, and whip to combine fully.

Stir in the crushed pineapple. Pour into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid:

ready to freeze no churn Pineapple Ice Cream

After much waiting, here it is! I was so excited to taste this refreshing Pineapple Ice Cream!

scooping Pineapple Ice Cream from the container

This pineapple ice cream is creamy, you won't think it is homemade!

Top Tips

You can use canned crushed or fresh pineapple and blend it before mixing it into the wet ingredients.
If you are having a family summer party, you can make huge batches and freeze them.
You can incorporate mini pineapple chunks aside from the crushed pineapple. It adds an interesting texture to every bite.
When creaming the heavy whipping cream, make sure to beat it until you see soft stiff peaks. Creaming it the right way is key to creamy ice cream.

Frequently Asked Questions

What is no-churn ice cream?

No-churn ice cream is a simple dessert made without the need for an ice cream maker. It’s prepared by whipping heavy cream until it forms stiff peaks, then gently folding it into a base of sweetened condensed milk.

How do you stop ice crystals from forming on the top of your ice cream?

It is essential to add cream to an ice cream recipe. I promise this recipe won't have ice crystals because of the whipped cream.

Do you have to use a food processor or is a blender fine for processing pineapples?

If you are using fresh pineapple and you want to crush it, you can slice it and blend/crush using a food processor or blender.

More delicious ice cream and refreshing recipes to try!

creamy pineapple ice cream in a pineapple boat

5 from 2 votes

Print Pin Recipe

No Churn Pineapple Ice Cream

Learn how to make this easy No Churn Pineapple Ice Cream using just 4 simple ingredients - it is sweet, delicious, and creamy!

Prep Time5

Freeze Time8

Total Time8 5

Course: Desserts

Cuisine: American, Filipino, Hawaiian

Servings: 4 servings

Calories: 793kcal

Author: Lainey

Ingredients

▢ 2 cups heavy whipping cream
▢ 14 ounces sweetened condensed milk
▢ ½ teaspoon vanilla extract
▢ 16 ounces canned crushed pineapple drained

Instructions

In a large bowl, add the whipping cream.
With a hand or stand mixer, whip on medium speed to form soft peaks, about 3-5 minutes.
Add the sweetened condensed milk and vanilla, whip to combine fully.
Stir in the crushed pineapple.
Pour into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid.

Leave a Comment

Serving: 1servingCalories: 793kcalCarbohydrates: 75gProtein: 12gFat: 52gSaturated Fat: 33gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 168mgSodium: 159mgPotassium: 623mgFiber: 1gSugar: 74gVitamin A: 2071IUVitamin C: 14mgCalcium: 379mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Patriotic Vegan Shortbread Trifle

Jul 3, 2020 · Leave a Comment

With only 7 ingredients only a few steps, these creamy and over the top Patriotic Vegan Shortbread Trifle are perfect for your dessert table for 4th of July! You get various delicious textures in one dessert - creaminess, crunch, and that awesome chocolate flavor!

Shortcake trifles are popular during the 4th of July when it comes to desserts. One of the easiest to do plus the pretty look it brings to any 4th of July dessert table is always impressive.

It is because of the colorful layers of delicious ingredients and the symbolic American flag that we use to top off the celebration dessert.

Tips and Variations:

If you are in a hurry and would want to use pre-made vegan whipped cream, you can source them out in vegan stores.
Are you a fan of cute garnishings in your desserts? You can use slices of fresh strawberries, cranberries, or even shavings of dark chocolate on top of your Patriotic Vegan Shortbread Trifle. Yum!
You can substitute the all-purpose flour with almond flour to make it even more vegan.
Did you run out of chocolate for the chocolate sauce? Use homemade caramel sauce instead! I am sure it will work perfectly delicious, too!

Ingredients You'll Need:

Ingredients for Shortbread Cookies

vanilla extract
brown sugar
vegan bytter
all-purpose flour

Ingredients for Trifle

vegan whipped cream
vegan chocolate sauce
blue and red vegan m&m

How to Make Shortbread Cookies:

Preheat the oven to 325 degrees F and line baking sheets with parchment paper or a baking mat.

In a medium bowl, whisk the vanilla extract, butter, and the sugar together until well combined:

The dough will look like play-dough, like so:

Roll the cookies into a small ball:

Then place on the baking sheet and using a fork, lightly press each ball:

Bake for 15 - 20 minutes or until the bottom is slightly golden brown. Allow to cool for 5 minutes on the baking sheet, then transfer to a cookie rack:

Preparing the Trifle:

Prepare 4 containers. Evenly layer the bottom layer with shortbread cookies:

The second layer whipped cream:

The third layer is the chocolate sauce and the last is the M&Ms. Repeat one more time to fill up your glass near its brim:

Store in refrigerator and serve cold. Place your decorative flags just before serving.

Frequently Asked Questions:

Q: What kind of flour can you use to make shortcake biscuits?

A: For this recipe, I used all-purpose flour but you can substitute it with other kinds of flour according to your liking.

Q: Would I be able to use gluten-free flour for this recipe?

A: Yes, sure you can as long as you follow the correct measurement of the flour.

Q: Would this recipe work for cookie cutter shapes?

A: I have not tried using this dough for cookie cutter shapes but with the consistency of the dough, I am sure it will work well with cookie cutter shapes.

Q: Can the dough be made ahead of time and kept in the refrigerator?

A: Yes, you can make this dough ahead to save you some prep time.

More delicious recipes to try!

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Buns Stuffed with Lentils

Jun 28, 2020 · 2 Comments

Get ready for a tasty treat with these easy Buns Stuffed with Lentils! These yummy vegan buns are not only delicious, but they also make a fun addition to your snacks or lunch. With a little kick of spice in every bite, you’ll want to have more!

Check out more of my Asian bread recipes here: Vegan Siopao and Pandesal - Filipino Bread Rolls.

vegan buns stuffed with lentils on top of a white cloth

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What is Buns Stuffed with Lentils?

Buns Stuffed with Lentils are these amazing vegan treats that are both easy to make and super delicious! They’re savory buns filled with a spiced lentil mixture, giving you a nice kick in every bite.

Perfect as an appetizer or even for lunch, this bun recipe is a fun way to enjoy lentils. The recipe combines lentils with spices, onions, and garlic, all wrapped up in a homemade pita dough. You can serve them warm or cold, making them super versatile!

Health Benefits of Lentils

Lentils are high in fiber and are great for the digestive system.
Supports regular bowel movement
It contains a wide range of healthy plant compounds, also known as phytochemicals, which protect the human body against various diseases.
Great source of vitamins like the B vitamins
A delicious source of plant-based protein

delicious vegan buns stuffed with lentils on tops of a cloth and wooden board

Substitutions

Lentils: Use cooked red lentils or canned lentils if you don’t have dried ones. Just make sure to drain and rinse them well.
Olive Oil: You can use any neutral oil, like sunflower or avocado oil, as a substitute.
Self-Raising Flour: If you don’t have self-raising flour, use all-purpose flour combined with 1 teaspoon of baking powder for every cup of flour. You may use whole wheat flour for more fiber.
Spices (Coriander, Cumin, Cayenne Pepper, and Black Pepper): You can combine these spices or use a pre-made spice blend that includes them.
Onion and Garlic: Use onion powder and garlic powder in place of fresh onion and garlic for convenience; about 1 teaspoon each should suffice.
Tomato Purée: Substitute with crushed tomatoes or tomato sauce if purée is unavailable.
Lemon Juice: You can use apple cider vinegar as a tangy alternative.
Psyllium Husk: Ground flaxseed can be a good alternative for binding.

Variations

More Protein: This is a great alternative to your usual Sloppy Joe's. For more protein-packed stuffing, you can add diced mushrooms or sprinkle nuts.
Spicy Version: Add some diced bell pepper and also increase the amount of black pepper.
Cheesy Option: Mix in vegan cheese with the lentil filling.
Herb-Infused: Add fresh cilantro or parsley for extra flavor. Sprinkly with sesame seeds before baking.
Vegan (Dairy-free): Use any type of lentils, substitute soy sauce with coconut aminos, replace olive oil with vegetable oil, use a gluten-free flour blend, , opt for onion and garlic powders, substitute tomato purée with crushed tomatoes, and use apple cider vinegar as a tangy alternative.

Storage

Refrigeration: Store the buns in an airtight container in the fridge for up to 3-4 days. This keeps them fresh and ready to eat.
Freezing: If you want to keep them longer, you can freeze the buns. Wrap each one individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can last for about 2-3 months in the freezer. When you're ready to eat, just thaw and reheat!
Room Temperature: If you plan to eat the buns within a day, you can keep them at room temperature in a covered container, but it's best to consume them to ensure freshness.

Ingredients

Listed below are all the ingredients you will need:

For the Lentil shawarma

soaked lentils
lemon juice
soy sauce
tomato purée
olive oil
ground cumin
cayenne pepper
ground cloves
black pepper
onion
garlic cloves

For the pita

self-raising flour
hot water
sunflower oil
salt

ingredients for buns stuffed with lentils

Instructions

In a big bowl, combine flour, hot water, oil, and salt:

pouring the wet ingredients to the dry ingredients for buns stuffed with lentils

Cover with a kitchen towel and leave on the side while you prepare the shawarma:

letting the vegan bun dough rise for buns stuffed with lentils recipe

Heat a non-stick pan on medium heat with oil. Cook onion and garlic until tender, then add spices and cook for another 10 seconds:

sauteing the spices for the buns stuffed with lentils

Pour soy sauce and tomato purée:

adding soy sauce and tomato puree to the spices for lentil shawarma

Mix then add lentils and cook for about 1 minute. Then, remove from heat and let cool down:

delicious lentil shawaram on a pan to be used for buns stuffed with lentils recipe

Now, let's prepare the stuffed pita. Flour your working space. Divide dough into 6 balls and press each ball with your hand:

pita dough for buns stuffed with lentils recipe

Divide lentils into 6 portions and add on each dough:

pita bread stuffed with lentils at the center

Close dough by bringing the side to the middle and press again with your hand to form the pita. It must be about 12 cm in diameter:

Heat a clean non-stick pan on medium heat. Brush one side of the stuffed pita with oil, then fry in a pan until golden brown:

brushing the pita stuffed with lentils with oil

Brush the other side with oil before flipping to fry:

flipping the buns stuffed with lentils while frying

Serve stuffed pita warm or cold. I love it best when warm. It is one of my ultimate comfort foods that is so easy to make!

sliced buns stuffed with lentils and two whole buns

Top Tips

There are several kinds of lentils: red, black, and brown lentils. You can use either of those kinds for this recipe.
Are you fond of planting herbs in your garden? You can add any fresh herbs that you love to use in cooking.
Did you know that you can actually steam the buns stuffed with lentils instead of frying? Yes, you can do that!

Frequently Asked Questions

Can you add lentils to anything?

Absolutely! Lentils are versatile and can enhance various dishes. They work well in soups and stews, add texture to salads, and can be used in casseroles. You can also fill tacos and wraps with them, make veggie burgers, or include them in curries. Get creative and mix lentils into your favorite recipes!

How do you get the stuffing into the buns?

You just have to flatten the pita dough and place your cooked stuffing in the center and close the vegan pita bun.

Could this be made, wrapped, travel an hour, then be put into the oven to bake?

Yes, that is possible. Just make sure that it doesn't touch any moist surface and is kept in an airtight container to keep it from spoiling.

More delicious recipes to try!

Quick & Easy Pancit Bihon
Fried Rice
The Easiest Tofu Poke
Tofu Scramble Recipe - Filipino Style
Chickpea Buddha Bowl

Filipino Mango Ice Cream

Jun 26, 2020 · 9 Comments

No ice cream maker necessary - make this sweet and creamy Filipino Mango Ice Cream at home. This recipe uses only 4 ingredients, but it does not lack in flavor!

Ice cream lovers like you deserve the treat, so here are my personal Cookie Butter ice cream, Lemon ice cream and Vegan Chocolate ice cream recipes!

delicious Filipino Mango Ice Cream in blue ramekins

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What makes Filipino Mango Ice Cream unique?

Filipino Mango Ice Cream is a rich and creamy frozen dessert made usually made with Filipino Carabao mangoes, a variety known for its sweet, buttery texture and vibrant flavors.

Unlike Western-style mango ice cream, Filipino versions typically have a smoother, silkier texture and a more intense mango flavor, thanks to the high-quality local mangoes used like the Carabao mango.

Health Benefits of Mangoes

Provides calcium (in small amounts), carbohydrates for energy, low sodium, and moderate potassium for electrolyte balance.
Helps alkalize the body and promotes better skin, vision, and cholesterol management, mangoes are a stellar addition to a balanced diet.
Pairing mango with protein or healthy fats to further stabilize blood sugar.

Variations

Mango Float version - Layer mixture with crushed graham crackers to add texture and flavor.
Mango-Coconut fusion - use supplement dairy with coconut cream then sweeten with brown sugar.
Chili-Mango twist - Steep a small amount of fresh chili (e.g., siling labuyo) in warm coconut cream or use a pinch of dried chili flakes. Strain before mixing into the base.

sweet and creamy Filipino Mango Ice Cream

Substitutions

Ripe Mangos - frozen or canned mango, or other fruits if needed.
All-Purpose / Heavy Cream - coconut cream, cashew cream, soy cream, or half-and-half with a boost of butter/oil.
Condensed Milk - evaporated milk + sugar, coconut milk
Vanilla extract - almond extract, citrus zest, coconut extract, or omit entirely.

Storage

It's so easy to store this. Just place it in an airtight container and freeze it as you would any ice cream.
Container: Use an airtight, freezer-safe container; line the top of the ice cream surface with plastic wrap.
Temperature: Store at 0°F (-18°C) or colder, away from the freezer door.
Shelf Life: Best within 2 weeks; can stretch to about 1 month with slight changes in quality.
Scooping: Soften briefly before serving; avoid frequent melting and refreezing.
Odors & Burn: Seal tightly to block out strong odors and prevent freezer burn.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

ripe mangos
all-purpose cream or heavy whipping cream
condensed milk
vanilla extract (optional)

See recipe card for quantities.

ingredients of the Filipino Mango Ice Cream

Instructions

Slice mangos into small cubes and set aside.

slicing the fresh mango to be used in the Filipino Mango Ice Cream

Beat your choice of cream with a handheld beater or stand mixer until stiff.

whipping the heavy cream for the Filipino Mango Ice Cream

Fold in condensed milk and vanilla.

adding in the vanilla extract to the Filipino Mango Ice Cream mixture

adding in the condensed milk for the Filipino Mango Ice Cream recipe

Mix in the mango puree until well combined.

adding in the fresh mango bits to the Filipino Mango Ice Cream mixture

After that, add the mango cubes.

adding in the mango cubes to the Filipino Mango Ice Cream mixture

Transfer into a container.

pouring the Filipino Mango Ice Cream to a glass container

Seal it by covering.

ready to freeze Filipino Mango Ice Cream in a glass container

Serve chilled!

Hint: Use cubed mangoes or crushed mangoes. Either way, it tastes so good!

⭐ Top Tip

Always cream the heavy whipping cream or all-purpose cream correctly. It is a secret to achieve a creamy, non-crystalized ice cream!

FAQ

What is Filipino dirty ice cream?

Sorbetes is a traditional ice cream originating from the Philippines and uniquely characterized by the use of coconut milk and / or carabao milk.

What is the name of the ice cream mango?

In Asia, Rumani and Jill Pasanth mangoes are the two most common varieties labeled as Ice Cream mangoes.

Is Ube ice cream Filipino?

Ube ice cream is a Filipino ice cream flavor prepared using ube (purple yam, not to be confused with taro / purple sweet potato) as the main ingredient. This ice cream is often used in the making of the dessert halo-halo.

More Recipes

5 from 3 votes

Print Pin Recipe

Filipino Mango Ice Cream

Soothe your thirst and craving for a sweet, delicious, and tropical dessert with this creamy Filipino Mango Ice Cream which uses 4 ingredients only!

Prep Time8 15

Total Time8 15

Course: Dessert, Snack

Cuisine: Filipino

Keyword: filipino mango ice cream

Servings: 2 -3 servings

Calories: 780kcal

Author: Lainey

Ingredients

▢ 2 ripe mangos sliced and diced
▢ 1 cup all-purpose cream or heavy whipping cream
▢ ½ cup condensed milk
▢ 1 teaspoon vanilla optional

Instructions

Slice mangos into small cubes and set aside.
Beat your choice of cream with a handheld beater or stand mixer until stiff.
Fold in condensed milk and mangos until well combined.
Transfer into a container, cover and freeze overnight.
Best served frozen.

Leave a Comment

Calories: 780kcalCarbohydrates: 76gProtein: 11gFat: 50gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 160mgSodium: 132mgPotassium: 748mgFiber: 3gSugar: 74gVitamin A: 4193IUVitamin C: 78mgCalcium: 319mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Strawberry Chia Seed Popsicles

Jun 24, 2020 · 3 Comments

Beat the heat and enjoy our frozen treats, Strawberry Chia Seed Popsicles! Bursting with coconut milk, chia seeds, coconut chips, fresh strawberries, and a touch of agave for the perfect tropical, nutritious treat!

Looking for more popsicle desserts? Try my refreshing Grapefruit Strawberry Popsicles or my Vegan Fruit Popsicles!

delicious Coconut chia popsicles with strawberries in a white glass pan

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Why add chia seeds to frozen pops?

Adding chia seeds to frozen pops enhances their nutritional value by providing a boost of omega-3 fatty acids, fiber, and protein. Chia seeds also add a pleasant texture and help to create a more satisfying, filling treat.

Health Benefits of Chia Seeds

A great source of Omega-3 fatty acids
Rich in fiber and calcium
An excellent source of antioxidants
An ounce of chia seeds has a good 5.6 grams of protein that our body needs
Perfect for vegans since it can replace eggs in cooking
It contains no sugar which is great news for people who are controlling their blood sugar levels
Has a rich fiber content which is great for weight control and weight loss

delicious coconut chia popsicles with strawberry slices

Top Tip

If canned coconut cream is not on hand and you are lucky enough to have fresh coconut milk, you can also use that.

Substitutions

Coconut Milk:
- Almond Milk: Adds a light, nutty flavor and creamy texture.
- Oat Milk: Offers a smooth, slightly sweet taste that's perfect for popsicles.
- Soy Milk: Provides a protein-rich, dairy-free option.
- Dairy Milk: For those who prefer a traditional creamy base.
Chia Seeds:
- Flax Seeds: While they don’t gel as chia seeds do, they still add a nutritional boost.
- Basil Seeds: These have similar gelling properties and create a unique texture.
Coconut Chips:
- Shredded Coconut: A great alternative that keeps the tropical vibe.
- Crushed Nuts: Almonds or cashews add a delightful crunch.
- Granola: For added texture and a bit of sweetness.
Fresh Strawberries:
- Frozen Strawberries: Thaw them first for the best texture.
- Other Fresh Berries: Blueberries, raspberries, or blackberries work wonderfully.
- Diced Mango or Peaches: Bring a different fruity twist to your popsicles.
Agave:
- Honey: Adds a natural sweetness and pairs well with the berries.
- Maple Syrup: For a rich, unique flavor.
- Stevia: A low-calorie sweetener; adjust the quantity to taste.
- Coconut Sugar: For a subtle caramel-like sweetness.

Variations

Berry Medley Popsicles: Combine strawberries with blueberries, raspberries, and blackberries for a mixed berry treat.
Tropical Delight Popsicles: Add diced mango, pineapple, and shredded coconut to the mix for a tropical twist.
Chocolate-Covered Strawberry Popsicles: Mix in cocoa powder or dip the finished popsicles in melted dark chocolate for a chocolate-covered strawberry flavor.

Storage

Freezer Storage:
- Place the popsicles in a single layer on a baking sheet lined with parchment paper.
- Once fully frozen, transfer the popsicles to an airtight container or a zip-top freezer bag. This helps prevent freezer burn and keeps them fresh for up to 2-3 months.

Separation: If stacking popsicles in a container, place parchment paper or wax paper between layers to prevent them from sticking together.
Avoid Odors: Store the popsicles away from strong-smelling foods in the freezer to prevent them from absorbing unwanted flavors.
Thawing: When ready to eat, let the popsicles sit at room temperature for a few minutes to soften slightly for easier removal from the molds or sticks.

Ingredients

chia seeds
water
coconut cream
coconut chips
agave syrup
strawberries

Instructions

In a large bowl, add chia seeds, water, and allow it to soak for 10 minutes:

soaking the chia seeds for the coconut chia popsicles recipe

Next add coconut cream, agave syrup, and mix until combined:

adding cream to the chia seeds for the coconut chia popsicles

Add 1 tablespoon of chia pudding in each mold. Next, evenly sprinkle coconut chips in each mold:

placing the chia mixture into the mold of coconut chia popsicles

Place strawberry slices in the mold by pressing against the mold with your clean finger, while pouring the chia pudding into the mold filling about ⅔ of the way full:

coconut chia popsicles ready to be frozen

Place popsicle sticks in the middle and freeze for about 6 hours or best overnight. It is best to serve Coconut Chia Popsicles frozen.

It's that easy, Simply Bakers! It is just a quick moment of mixing and popping the delicious mixture into the molds and voila!

Equipment

Popsicle molds

Frequently Asked Questions

How long does it take for chia seeds to become gelatinous?

Chia seeds typically take about 15 to 20 minutes to become gelatinous when mixed with liquid. For the best texture, letting them soak for at least 2 hours or overnight is recommended.

Can you soak chia seeds in fruit juice?

Yes, you can soak chia seeds in fruit juice. Simply mix the chia seeds with your choice of fruit juice and let them sit for at least 15 to 20 minutes, or up to a few hours or overnight, to allow the seeds to become gelatinous and absorb the flavors.

Can we eat raw chia seeds directly?

Yes, you can eat raw chia seeds directly. Chia seeds are edible in their raw form and are often added to various dishes, such as smoothies, yogurt, salads, and baked goods. They are small and crunchy with a mild, nutty flavor. However, when consuming raw chia seeds, it's essential to drink plenty of water or other fluids as they can absorb liquid and expand in your digestive tract, potentially causing discomfort if not consumed with enough liquid.

More popsicle recipes:

chia seed strawberry popsicles in a white dish

5 from 1 vote

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Strawberry Chia Seed Popsicles

Stay cool with our Strawberry Chia Seed Popsicles! Made with coconut milk, chia seeds, coconut chips, fresh strawberries, and a hint of agave, these frozen treats are a deliciously tropical and nutritious delight!

Prep Time10

Freeze Time8

Total Time8 10

Course: Dessert, Snack

Cuisine: American, Filipino

Keyword: Coconut Chia Popsicles

Servings: 8 popsicles

Calories: 145kcal

Author: Lainey

Ingredients

Instructions

In a large bowl, add chia seeds, water, and allow it to soak for 10 minutes. Next add coconut cream, agave syrup, and mix until combined.
Add 1 tablespoon of chia pudding in each mold. Next, evenly sprinkle coconut chips in each molds.
Place strawberry slices in the mold by pressing against the mold with your clean finger, while pouring the chia pudding into the mold filling about ⅔ of the way full.
Place popsicle sticks in the middle and freeze for about 6 hours or best overnight.
Serve frozen.

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Notes

Store in freezer up to 1 week

Serving: 1gCalories: 145kcalCarbohydrates: 9gProtein: 2gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 4mgPotassium: 138mgFiber: 3gSugar: 4gVitamin A: 4IUVitamin C: 9mgCalcium: 40mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Buko Pandan Ice Cream

Jun 21, 2020 · 2 Comments

Try this No-Churn, Filipino favorite Buko Pandan Ice Cream recipe that you can make in less than 30 minutes! By using just 6 basic ingredients, you will have a creamy, milky, and vegetarian-friendly Buko Pandan Ice Cream loaded with fresh coconut strips!

Looking for more Pandan Recipes? Try my Buko Pandan, Pandan Jelly Dessert, or my Buko Pandan Drink.

scooping the buko pandan ice cream from a glass container

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What is Buko Pandan Ice Cream?

Buko Pandan Ice Cream is a frozen dessert with a creamy coconut base infused with pandan flavoring and young coconut meat, popular in Filipino cuisine.

What is Pandan?

Pandan is a tropical plant widely used in Southeast Asian cooking for its fragrant leaves, which add a unique flavor and aroma to dishes.

Top Tips

Make sure that you whip your cream or all-purpose cream very well. It is essential that it creates fluffy peaks since it will attribute to the creaminess of your buko pandan ice cream.

Substitutions

Coconut Meat: Substitute with diced avocado or chopped macadamia nuts for a creamy texture, or omit for a lighter option.
All-Purpose Cream: Replace with coconut cream for a more pronounced coconut flavor or use heavy whipping cream
Condensed Milk: Use sweetened condensed coconut milk for a dairy-free option, or substitute with coconut sugar or honey for natural sweetness.
Fresh Coconut Cream: If fresh coconut cream is unavailable, canned coconut cream or coconut milk can be used as a substitute.
Buko Pandan Flavoring: Make your own pandan syrup using pandan leaves, sugar, and water (as described earlier) as a substitute for buko pandan flavoring.
Vanilla Extract (Optional): Omit the vanilla extract if desired, or substitute with pandan extract for an extra boost of pandan flavor.

a spoon of delicious buko pandan ice cream

Variations

Fruit Additions: Mix in diced mangoes, pineapple chunks, or lychee for a tropical twist.
Nutty Crunch: Stir in chopped toasted almonds, cashews, or pistachios for added crunch and flavor.
Chocolate Swirl: Drizzle melted chocolate or chocolate syrup into the ice cream mixture for a chocolatey surprise.
Coconut Flakes: Fold in toasted coconut flakes for an extra coconutty texture.
Taro Twist: Add mashed taro root or taro powder for a unique flavor and purple hue.
Pandan Ripple: Swirl homemade pandan syrup into the ice cream mixture for a vibrant green color and aromatic pandan flavor.
Coffee Infusion: Incorporate brewed coffee or espresso for a refreshing coffee-flavored ice cream.
Matcha Madness: Mix in matcha powder for a vibrant green color and earthy flavor.
Caramelized Banana: Fold in caramelized banana slices for a sweet and indulgent treat.

Storage

For optimal freezer storage lasting 1 to 2 months, transfer prepared ice cream to an airtight container, ensuring to cover the surface with wax paper or parchment to prevent ice crystals; then, seal tightly to avoid freezer burn.

buko pandan ice cream on a black plate with basil leaves on top

Ingredients

coconut meat
all-purpose cream or heavy whipping cream (heavy cream)
condensed milk
fresh coconut cream
pandan flavor extract
vanilla extract, optional

Instructions

If using frozen coconut meat skip to step 2.

First, drain the coconut water form the coconut and set the coconut water aside. Slice coconut in half and scrape off coconut meat using a grater. 2 coconuts yield about 2 cups of coconut meat.

Add cream in a large mixing bowl:

cream in a green mixing bowl for buko pandan ice cream

Use a hand mixer with the whisk attachment to mix until the mixture becomes light and fluffy, or until stiff peaks form when using heavy whipping cream. Alternatively, you can use a stand mixer for a hands-free experience.

mixing the wet ingredients of the buko pandan ice cream using a wire whisk

Fold in condensed milk:

adding condensed milk to the buko pandan ice cream mixture

Next, add the coconut cream:

adding cream to the buko pandan ice cream mixture

Now it's time to add in the grated coconut and mix well:

adding fresh buko strips to the buko pandan ice cream mixture

Now, let's add the buko pandan flavoring and mix well again:

adding green food color to the buko pandan ince cream mixture

Transfer mixture into a medium size freezer-safe container, cover with parchment paper and plastic wrap and freeze overnight:

ready to freeze buko pandan ice cream in a glass container

Tadaaaah! Here it is! Your very own Buko Pandan Ice Cream! It is best to serve it frozen.

With the fresh coconut strips, it's a delicious treat in each scoop of the Buko Pandan Ice Cream!

You can make this an ice cream staple in your family gatherings or even just for ordinary, hot summer days!

FAQs

Can I use canned coconut milk instead of fresh coconut cream?

For optimal texture, coconut cream is preferred as it enhances the fluffiness and creaminess of the ice cream mixture.

Where did you buy that buko pandan flavoring?

You can purchase it at your local asian store or Amazon.

How can I adjust the sweetness of the ice cream?

You can adjust the sweetness of the ice cream by varying the amount of condensed milk used. Taste the mixture before freezing and add more condensed milk if desired.

Does pandan taste like vanilla?

Pandan has a unique flavor profile that is floral, nutty, and slightly sweet, distinct from the rich, sweet, and creamy taste of vanilla.

Can I use pandan paste?

I have not tried it, but try it at your own discretion. 😬

More delicious recipes to enjoy:

A scoop of Buko Pandan Ice Cream being lifted with an ice cream scooper.

5 from 2 votes

Print Pin Recipe

Buko Pandan Ice Cream

Make this No-Churn, Filipino favorite Buko Pandan Ice Cream in less than 30 minutes by using just 6 basic ingredients!

Prep Time20

Freeze Time6

Total Time6 20

Course: Dessert

Cuisine: Filipino

Servings: 4 cups

Calories: 1044kcal

Author: Lainey

Ingredients

▢ 2 cups coconut meat
▢ 1 cup heavy whipping cream *
▢ ½ cup condensed milk
▢ ¼ cup fresh coconut cream
▢ 1 tablespoon pandan flavor extract
▢ 2 teaspoon vanilla extract optional

Instructions

If using frozen coconut meat, skip to step 2. Otherwise, start by draining the coconut water from the coconut and set it aside. Then, slice the coconut in half and scrape off the coconut meat using a grater. You'll need about 2 coconuts to get 2 cups of coconut meat.
Use a hand mixer with the whisk attachment to mix until the mixture becomes light and fluffy, or until stiff peaks form when using heavy whipping cream. Alternatively, you can use a stand mixer for a hands-free experience. (If you're using heavy whipping cream, mix until stiff peaks form.)
Fold in the condensed milk, coconut cream, grated coconut meat, and buko pandan flavoring into the bowl.
Transfer the mixture into a freezer-safe container, cover it with parchment paper and cling wrap, and then freeze it overnight.
Serve the frozen ice cream and enjoy!

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Notes

In the Philippines, all-purpose cream tends to whip up better than the varieties available in the US, so feel free to use it for this recipe.

Serving: 1gCalories: 1044kcalCarbohydrates: 60gProtein: 13gFat: 87gSaturated Fat: 65gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 160mgSodium: 147mgPotassium: 785mgFiber: 8gSugar: 51gVitamin A: 1954IUVitamin C: 6mgCalcium: 311mgIron: 3mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Vegan Collard Wraps

Jun 19, 2020 · Leave a Comment

These refreshing Vegan Collard Wraps are gluten-free and are perfect to pack for a hot summer day. It's also filled with colorful and nutritious veggies that are packed with fiber and protein.

Health benefits of Collard Greens:

Collard greens are an excellent source of vitamin A and C
They are a rich source of vitamin K and calcium
It is a good source of iron
Collard greens are found to have plenty of vitamin B-6
They also contain thiamin, niacin, pantothenic acid, and choline
It has the capacity to lower blood cholesterol levels
Collard greens are listed as part of the cruciferous plants, thus have cancer-preventive properties

Tips and Variations:

The smaller the collard greens, the more tender, fresh-tasting, and are less likely to be bitter.
When blanching collard greens, be conscious of the time. Blanching should not be more than 3 minutes. When the leaves turn dark green, then it should be taken out of the water.
Before assembling your Vegan collard wraps, always make sure you have taken off the hard, woody stem behind each leaf. It wouldn't be fun to bite 🙂
If you have herbs on hand like fresh basil, cilantro, and the likes, you can finely chop and add into the mixture of the vegan collard wraps.
Ran out of beans for the vegan collard wraps? You can use chickpeas instead. It would be a delicious substitute.

Ingredients You'll Need:

Baking the Sweet Potato:

medium sweet potato
olive oil
cumin
salt
ground pepper

Preparing the Collard Leaves:

collard leaves
red bell pepper

How to Make the Quinoa Mixture:

cooked quinoa
cooked black beans
tahini
olive oil
lemon juice
lemon zest
salt
ground pepper
olive oil

How to Make Vegan Collard Wraps:

Baking the Sweet Potatoes:

Preheat oven to 375°F Line a baking sheet with parchment paper or a baking mat.

In a bowl, toss sweet potatoes with olive oil, cumin, salt, and ground pepper. Spread on a baking sheet so the slices are not touching and bake for 15-20 minutes until soft but slightly crispy on the corners:

How to Prepare the Collard Greens:

Over medium-high heat, bring a large pot of water to a rolling boil. Set out a large bowl of ice water and place a strainer in the sink. Lay one collard green leaf out flat on a cutting board with the view side up. Cut off the stem at the base of the broad part of the leaf:

Holding the knife flat to the leaf, slice off the bulbous part of the stem so that it lays flat. Repeat with remaining leaves:

Once the water becomes a rolling boil, remove from the heat, then add collard leaf, and blanche for 15 seconds. Dump water and collard leaves in the strainer, then collard leaves to ice water and leaves until greens are cooled. Drain and dry leaves.

How to Make the Quinoa Mixture:

In a bowl, mix together quinoa, black beans, tahini, lemon juice and zest, salt, ground pepper, and olive oil.

How to Make the Wraps:

Lay one blanched collard leaf on a work surface. Place ⅓ – ½ cup (depending on size of the leaf) of quinoa mixture along the center vein of the leaf. Place 2-3 pieces each of red pepper and sweet potato along the quinoa mixture:

Fold the base end and tip of the collard leaf over the mixture:

Fold over one side and roll towards the other edge. Repeat with remaining filling and leaves:

Best served fresh!

Frequently Asked Questions:

Q: Can you make vegan collard wraps ahead?

A: Yes, you can make them ahead. Just make sure to store it properly and place it in the chiller.

Q: What do collard greens taste like?

A: Collard greens have a slightly bitter taste, slightly less bitter than kale.

Q: How do you select collards?

A: When you buy collard greens from the supermarket, choose those that have smooth, green, and firm leaves. The smaller the collard green leaves, the less it is likely to be bitter. Smaller leaves are also tender and have a fresher taste than big ones. Always choose collard greens that are fresh and are not wilted, since wilting is a sign that it has a bitter taste.

Q: Do you need to blanch collard greens or can you be eaten raw?

A: Yes, collard greens need to be blanched before using or before freezing them.

Q: I love the collard wraps, but mine went soggy after a day. What should I do to prevent that?

A: Always choose fresh leaves of collard greens. The younger, tender leaves you use, the less they become soggy after wrapping up.

More delicious vegan recipes:

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Vegan TikTok Cereal Pancakes

Jun 14, 2020 · Leave a Comment

It's time to try another viral TikTok breakfast recipe- Cereal Pancakes! The soft and fluffy texture of the mini pancakes is perfect with a cup of cold dairy-free milk and your favorite vegan butter.

How Did TikTok Pancake Cereal Become a Trend?

Because of shelter in place, people got creative and the usual pancakes we eat for breakfast/brunch got a makeover!

Instead of cooking the traditional large pancakes, someone came up with the idea of miniature pancakes and ate them as cereal! Consequently, the popular name pancake cereal came into fruition.

There are a lot of versions of pancake cereal all over the internet and here's another version of mine that is Keto friendly.

Tips and Variations:

An offset spatula makes it easier to flip the mini pancakes.
You can use this recipe for making waffles, too.
If you love maple syrup on your pancakes, there are low-carb, sugar-free maple syrup to sweeten your cereal pancake.
It's best to use a squeeze bottle with a small spout for the batter because it helps form the perfect shape and size of the mini pancakes. But if you don't have it, you can do what I did, use a ziplock and cut a tiny hole in one corner. So handy!
Add in mini chocolate chips to the batter for the extra richness and mix well.
If you love fresh fruits, slice some bananas, strawberries, or any berry in season and mix with your TikTok pancake cereal! It's a really delicious morning treat!

Ingredients You'll Need:

Wet Ingredients:

almond milk or any plant-based milk
apple cider vinegar
sunflower oil
vanilla extract
agave nectar

Dry Ingredients:

Gluten-free all-purpose flour
baking powder
salt

In a medium bowl, mix together almond milk with apple cider and allow it to sit for 5 minutes to curdle. Then add oil, vanilla extract, agave, and mix until well combined:

In a large bowl, add flour, baking powder, salt, and mix until well combined:

Pour wet ingredients into the dry ingredients and mix until just incorporated. Don't over mix and allow it to sit for 5 minutes:

Transfer the batter to a ziplock bag and cut the edge to create a small hole:

Heat a non-stick pan or a griddle over medium heat and once it’s hot, switch off the heat and squeeze batter into small circles, leaving space between circles. Switch on heat again and cook pancakes for 1 to 2 minutes, then flip over and cook. Repeat the process until there is no pancake batter left:

Enjoy with your favorite toppings like butter or syrup, or enjoy with milk:

Frequently Asked Questions:

Q: How should you eat pancake cereal?

A: There is no right or wrong way to eat pancake cereal. You can eat them as is or pour your favorite non-dairy milk just like how you do it for regular cereals. I like mine mixed with sliced fruits, and for this recipe, I added slices of sweet, ripe bananas.

Q: What equipment do you need to make pancake cereal?

A: There is no equipment needed to make these delicious TikTok pancakes. All you need are mixing bowl, ziplock bag, wire whisk, pan, and your reliable stove.

Q: Where can you get the bottle squeezer?

A: You can buy bottle squeezers in grocery stores in the homeware aisle.

Q: Can I make this recipe into waffles?

A: Yes, for sure! Instead of cooking these TikTok pancakes on a shallow pan, pour the batter over your waffle maker.

More Delicious Pancake Recipes:

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TiK Toks Cereal Pancake

Learn how to make the TikTok pancake cereal using this quick and easy recipe!

Prep Time10

Cook Time10

Total Time20

Keyword: mini pancake cereal, TiK Tok pancake cereal

Servings: 4 -5 servings

Author: Lainey

Ingredients

Wet Ingredients:

▢ 1 ½ cups almond milk or any plant-based milk
▢ 1 tablespoon apple cider vinegar
▢ 3 tablespoons sunflower oil
▢ 1 teaspoon vanilla extract
▢ 3 tablespoons agave nectar

Dry Ingredients:

▢ 1 ½ cups GF all-purpose flour
▢ 1 tablespoon baking powder
▢ pinch of salt

Instructions

In a medium bowl, mix together almond milk with apple cider and allow it to sit for 5 minutes to curdle. Then add oil, vanilla extract, agave and mix until well combined.
In a large bowl, add flour, baking powder, salt, and mix until well combined. Pour wet ingredients into the dry ingredients and mix until just incorporated. Don't over mix and allow it to sit for 5 minutes.
Transfer the batter to a ziplock bag and cut the edge to create a small hole.
Heat a non-stick pan or a griddle over medium heat and once it’s hot, switch off the heat and squeeze batter into small circles, leaving space between circles. Switch on heat again and cook pancakes for 1 to 2 minutes, then flip over and cook. Repeat the process until there is no batter left.
Enjoy with your favorite toppings like butter or syrup, or enjoy with milk.

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Notes

The mini pancakes cook very fast, it will burn while adding the pancake batter to pan/griddle. It helped to switch off the heat while adding the batter, then turning it on once the pan is full.
Not recommend making this with kids

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Chickpea Curry Wrap

Jun 12, 2020 · 2 Comments

This Chickpea Curry Wrap is simple to make, and a great meal prep option. It is filled with chickpeas, spinach, aromatic spices, and a creamy curry sauce that makes each bite a delicious delight.

Looking for more meal prep ideas? Try my Easy Ramen (made with spaghetti noodles for easy meal prep) or my Zucchini Muffins for a quick breakfast meal!

delicious curried chickpea wraps on a wooden board

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What's the difference between chickpeas and garbanzo beans?

There is no difference. Chickpea and garbanzo bean are just two names for the same thing. "Chickpea" comes from the Latin word "cicer," while "garbanzo" is the Spanish name. They are the same plant and taste the same, with no difference in their nutrition or how you use them in cooking.

Health Benefits of Curry

Did you know that curry is a powerful anti-inflammatory agent? It helps lower inflammation of the human body.
It helps to combat Alzheimer's disease
Recorded as an aid to prevent cancer such as colon, breast, prostate, and ovarian cancer
It could increase connectivity of tissues and bone regrowth
Aids indigestion
Can lower blood pressure and lowers the risk of cardiovascular diseases

colorful and delicious curried chickpea wraps on a wooden board

Top Tip

When making this chickpea curry wrap, it's best to toast or heat the wrap slightly before assembling. This step not only adds a nice warmth to the wrap but also helps prevent it from becoming soggy when filled with the curry mixture.

Substitutions

If you don't have Chickpeas available, you can use:
- Cannellini beans
- Black beans
- Lentils (cooked)
- Tofu cubes
Tortilla/Wrap:
- Whole wheat tortilla
- Spinach or tomato-flavored wraps
- Gluten-free wraps or lettuce leaves for a low-carb option

Cheese (optional):
- Feta cheese
- Paneer cubes (Indian cottage cheese)
- Vegan cheese alternatives

Variations

If you would like to add Vegetables to your wrap, try these:
- Bell peppers
- Zucchini
- Sweet potatoes (roasted or mashed)
- Spinach or kale
Mango Madness: Add diced mango for a sweet and tangy twist.
Avocado Avenger: Include slices of creamy avocado for a rich texture.
Greek Goddess: Top with tzatziki sauce, cucumber slices, and crumbled feta cheese.
Spicy Fiesta: Drizzle with sriracha or hot sauce and sprinkle with chopped jalapeños.
Add a touch of freshness by squeezing a bit of lemon juice just before placing it on the wrap.
Opt for a sandwich made with whole wheat bread and a smear of vegan mayo instead of using a wrap.

Storage

Refrigeration (Short-Term): Store leftover wraps in an airtight container in the refrigerator for up to 2-3 days. Keep them away from strong-smelling foods to prevent flavor transfer.
Freezing (Long-Term): If you want to store wraps for longer periods, wrap them individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 1-2 months.
Assembly Ahead of Time: You can prepare the filling and store it separately from the wraps. When ready to eat, simply assemble the wraps to maintain their freshness and texture.
Portable Options: For on-the-go meals, wrap each wrap tightly in parchment paper or wax paper to prevent them from getting soggy and make them easier to transport.
Reheating: If reheating refrigerated wraps, microwave them for 1-2 minutes until warmed through. For frozen wraps, thaw them in the refrigerator overnight before reheating.

Ingredients

Spinach mix:

frozen spinach or fresh spinach
olive oil
red onion
garlic cloves
vegetable broth

Chickpea Filling:

red onion
garlic cloves
dried thyme
cumin powder
coriander powder
masala powder
turmeric powder
fenugreek powder or mustard powder
salt
water
chickpea
wraps

Instructions

Masala powder is sometimes difficult to find at your local grocery store, always check the Asian aisle and if it's not there, most Asian markets sell masala powder.

Now, let's get into the cooking part of the filling!

In a saucepan over medium heat, sauté spinach until wilted and set aside.

In the same pan over medium heat, add 2 tablespoons oil and cook onions and garlic until translucent:

sauteing garlic and onion for curried chickpea wraps

Add spinach, vegetable broth and allow it to simmer for 1 minute:

sauteing the spinach with the onion and garlic for the curried chickpea wraps

Then remove from the heat and set aside:

ready to use spinach for the curried chickpea wraps

Chickpea Filling:

In a nonstick pan over medium heat, preheat 2 tablespoons oil then add onion, garlic, thyme, and fry for 30 seconds. Add the remaining spices and cook while stirring to bring out the flavors:

sauteing the spices with the for curried chickpea wraps

Once the onions are translucent, add water and mix until it turns into a paste:

curry paste for the curried chickpea wraps

Add chickpeas and mix until the chickpeas are coated with the paste:

mixing chickpeas to the curry paste to make curried chickpea wraps

To prepare the wrap:

Heat wrap in a clean nonstick pan, then wrap in a towel to retain heat. Divide spinach and chickpea into 6 portions, fill each wrap with the spinach and chickpeas, then fold in opposite sides of each wrap and roll-up. Curried chickpea wraps are best served immediately.

two curried chickpea wraps with sliced onions

Frequently Asked Questions

Can I make Curried Chickpea wraps ahead of time?

Yes, you can make Curried Chickpea wraps ahead of time! Prepare the filling and store it in an airtight container in the refrigerator. When ready to serve, simply assemble the wraps with the pre-made filling for a quick and convenient meal.

What tortillas do you recommend?

For chickpea curry wraps, I recommend using whole wheat or spinach tortillas for added flavor and nutrition. These tortillas complement the curry flavors well and offer a hearty texture that holds up to the filling. Alternatively, if you prefer a gluten-free option, corn tortillas or gluten-free wraps are also suitable choices.

Can I use coconut milk instead of water to mix with the wraps?

Yes, you can use coconut milk instead of water to mix with the Curried Chickpea Wrap filling. Coconut milk adds a creamy texture and a hint of sweetness, enhancing the overall flavor of the dish. Adjust the amount of coconut milk based on your desired consistency, and enjoy the rich and flavorful results!

More Vegan recipes to enjoy:

Keto Blueberry Pancakes

Jun 7, 2020 · Leave a Comment

These Keto Blueberry Pancakes are easy to make, delicious, and are a sweet way to start your day! Make sure to pour over the yummy blueberry syrup on top for an extreme blueberry pancake experience!

Why go for Keto Blueberry Pancakes?

It is a low-carb, low calorie and delicious breakfast staple
Keto Blueberry Pancakes are filling and sustains your ketogenic diet
Almond flour that is used in making these pancakes are a healthier alternative to the usual all-purpose flour
It is so easy to make, you don't even need a mixing bowl. Just pop in all ingredients in a blender and you are good to go!

Tips on How to Make the Keto Blueberry Pancakes:

Make the blueberry sauce ahead and keep it in an airtight container. Each time you cook keto pancakes, you can just get some syrup and pour it on top.
You can use frozen blueberries if you don't have access to fresh ones. Just thaw before making the blueberry sauce.
Delicious tip: You can eat this together with a delicious keto ice cream!
Sift your almond flour before putting inside the blender. The best pancakes don't have flour lumps.

How to Make Keto Blueberry Pancakes:

Listed below are all the ingredients you will need:

Pancake:

almond flour
Swerve brown sugar
softened cream cheese
eggs
heavy cream
vanilla extract
salt
butter

Blueberry Sauce:

blueberries (frozen or fresh)
Swerve sugar
water

To make the blueberry sauce:

In a microwave-safe bowl, combine ¾ cup of blueberries, sugar, water, and mix until combined. Microwave for 1-2 minutes and mixture will turn into a sauce. Next, add remaining blueberries and allow it to cool for at least 20 minutes.

Now, let's make the Keto Pancakes!

Combine the rest of the ingredients in a blender and blend until it’s well combined:

Preheat an oiled/buttered pan on the stove over medium heat and drop the batter onto the hot pan and form into circles. Be careful not to burn them:

Depending on how big you want the pancakes you should get 13-20 pancakes:

When done, stack and sprinkle with Swerve confectionary sugar. Then, when your stack of pancakes is stable, pour over that delicious, homemade blueberry sauce on top!

These Keto Blueberry Pancakes are best served fresh, right after cooking.

You can make it for breakfast, brunch, or even for a rich and keto-friendly snack!

Enjoy these Keto Blueberry Pancakes with warm milk or a delicious cup of hot cappuccino 🙂

Frequently Asked Questions for Keto Blueberry Pancakes:

Q: What flour do you use to make keto blueberry pancakes?

A: For this recipe, I used almond flour.

Q: Do you think you could use this batter on a waffle iron to make blueberry waffles?

A: Yes, for sure! This recipe would make great waffles.

Q: Can you use almond milk instead of heavy cream?

A: Yes, I think that almond milk is a possible substitute for heavy cream.

Q: Just wondering if I could switch the blueberries for blackberries?

A: Blackberries would be great to use for this pancake recipe, too!

Q: Can this pancake batter be stored in the fridge?

A: Yes, you can keep the pancake batter in the fridge and re-mix the batter before cooking.

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Chickpea Buddha Bowl

Jun 5, 2020 · Leave a Comment

Rich in flavor and filling, the Chickpea Buddha Bowl is made with roasted sweet bell peppers, fiber-rich chickpeas, brown rice, creamy avocado, and the refreshing taste of English cucumber all in one!

delicious Chickpea Buddha Bowl with fork

Why is it called Chickpea Buddha Bowl?

Religion doesn't have anything to do with this amazing, plant-based recipe. The word "Buddha" was coined for its name because of the abundance of healthy and filling ingredients in one bowl when you look at the bowl sideways, it forms a plump circle shape like that of a Buddha's belly.

The servings are enormous, but you can share them with your family. However, if you are cooking this for yourself and feel it is too much to eat in one sitting, you can chill the rest of your delicious Chickpea Buddha Bowl and heat it when you are ready to eat.

Also, you can also eat it cold!

Tips and Procedures:

Do you love having a lot more delicious food in your Chickpea Buddha bowl? You can add sweet potatoes, butternut squash, brussel sprouts, and tofu.
If you love having a crunchy texture in every bite, try adding sesame seeds, sunflower seeds, and roasted pumpkin seeds. Yum!
After assembling all the ingredients in your bowl, you can drizzle lime juice or a bit of lemon juice on top. It gives a fresh, tangy flavor to your Chickpea Buddha Bowl in seconds!
If you are craving tahini sauce, you can make that instead. The ingredients for tahini sauce are also very easy to find.
Do you have kale plants in your garden? You can chop some fresh kale and assemble together with the other ingredients.

How to Make Chickpea Buddha Bowl:

Listed below are all the ingredients you will need:

cooked chickpeas
brown rice
olive oil
ground coriander
ground cumin
sea salt
mini sweet peppers
English cucumber
avocado

ingredients for chickpea buddha bowl recipe

Dressing:

vegan dijon mustard
brown sugar
apple cider vinegar
olive oil
sea salt
ground pepper

Preheat oven to broiler on high and line baking tray with aluminum foil. Cook brown rice according to package directions.

Now, let's get all the other ingredients ready!

Rinse and drain chickpeas and gently pat dry with paper towels:

patting dry the chickpeas for chickpea buddha bowl using a paper towel

Dressing:

Combine all dressing ingredients and whisk with a fork until smooth and combined:

The dressing will look like this after mixing thoroughly:

creamy and delicious dressing for chickpea buddha bowl

In a large bowl, add chickpeas, 1 tablespoon olive oil, coriander, cumin, and sea salt and toss to coat the chickpea and set aside:

chickpea and spices in a bowl for chickpea buddha bowl recipe

In a medium-sized bowl, add the mini sweet peppers and toss with the remaining olive oil until coated and set aside:

oil-coated sweet peppers in a bowl for chickpea buddha bowl recipe

Spread coated chickpeas and mini peppers on a baking tray and position mini peppers so they will be closest to the heating element:

chickpeas and sweet peppers on a flat pan for chickpea buddha bowl recipe

Broil peppers and chickpeas for 4 minutes before shaking the pan or stirring to rotate chickpeas. Broil for a further 3 minutes before flipping the peppers and stirring the chickpeas. Broil for a final 3-4 minutes until chickpeas are golden and peppers are lightly charred on 2 sides. Remove from broiler and allow to cool slightly:

broiled peppers and chickpeas for chickpea buddha bowl recipe

Wash cucumber and slice to thin circles. Cut avocado in half and remove the pit. Slice lengthwise into thin slices before scooping to remove from the shell:

sliced avocados and English cucumber for chickpea buddha bowl

Cut stem ends off of roasted peppers. Scrap with a knife to remove most of the seeds before slicing lengthwise into strips:

roasted sweet bell peppers for chickpea buddha bowl

Assemble the bowl:

Divide the rice between 2 or 3 plates and top with prepared vegetables:

chickpea buddha bowl with fork on the side

Sprinkle with roasted chickpeas and drizzle dressing evenly over plates or bowls:

chickpea buddha bowl on a table with fork beside it

Frequently Asked Questions for Chickpea Buddha Bowl:

Q: Can you freeze buddha bowls?

A: Yes, you can! When you are ready to serve or eat, just thaw and pop in your microwave.

Q: What makes it a buddha bowl?

A: It is called the Buddha bowl because of the several ingredients in one bowl and recipe. The ingredients seem to overflow in one bowl and form a circle, like that of a Buddha's belly.

Q: Do you eat buddha bowls hot or cold?

A: You can eat Chickpea Buddha Bowl either hot or cold. It is delicious either way you eat it.

Q: Are Buddha bowls good for weight loss?

A: If you are aiming for weight loss, you can replace the brown rice with many healthy options that are lower in carbs. But yes, it is good for weight loss since it is a very filling meal.

Q: Can I use quinoa instead of brown rice for this recipe?

A: Yes, for sure you can use quinoa instead of brown rice.

More Delicious Plant Base Recipes:

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Mini Pancakes Chocolate Cereal

May 31, 2020 · 3 Comments

Mini Pancakes Chocolate Cereal is a fun, bite-sized twist on breakfast pancakes. It’s made for kids and adults who love chocolate and playful meals. This easy, keto-friendly recipe is both satisfying and super cute!

If you enjoy pancake breakfasts, try our Butter Pecan Pancakes or Vegan TikTok Cereal Pancakes for more fun and flavorful ideas!

Mini Pancakes Chocolate Cereal with butter on top

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Why You’ll Love This Recipe

These mini chocolate pancakes are beginner-friendly and ready in minutes. They’re made with coconut flour, making them low-carb and gluten-free. Plus, they’re dairy-free with almond milk - great for special diets!

You can also use soy milk or buttermilk if you like. Coconut flour adds fiber and helps you feel full longer. The cocoa powder gives a rich chocolate taste without added sugar.

Use a piping bag to make perfectly round minis, or just pour the batter with a spoon. Flip each one with a small spatula and enjoy! Whether you eat them with a fork, spoon, or skewer, they’re just plain fun.

The Story Behind This Recipe

Mini pancake cereal became a social media hit during lockdowns. People made tiny pancakes and served them in bowls with milk or syrup. It turned a classic breakfast into a playful, camera-ready meal.

This version adds chocolate and a keto twist. It’s a fun way to enjoy a trending dish while keeping it healthier and more allergy-friendly.

Where Mini Pancakes Chocolate Cereal Comes From

This dish started on TikTok and Instagram. Food lovers all over the world joined in to make their own mini pancake bowls. No one person invented it. It just grew from creative home kitchens. The mini chocolate pancake cereal version is a delicious spin on the trend.

When is this Dish Typically Enjoyed?

It’s perfect for weekend brunch, birthdays, or anytime you want to surprise someone with a fun breakfast. It's also a hit with kids and makes for a cute party treat. Serve it warm with almond milk, syrup, Nutella, or your favorite berries. Add a sprinkle of powdered sweetener or chocolate for extra flair!

Ingredients

Listed below are all the ingredients you will need:

Coconut flour
Unsweetened cocoa powder
Swerve sweetener
Baking powder
Salt
Large eggs
Unsweetened almond milk
Vanilla extract
Butter or oil

See the recipe card for quantities.

All ingredients for the Mini Pancakes Chocolate Cereal recipe

Instructions

Mix the Batter

In a medium bowl, whisk together the coconut flour, unsweetened cocoa powder, Swerve, baking powder, and salt.

Add the eggs, unsweetened almond milk, and vanilla extract. Mix until just combined. Do not overmix.

Ingredients mixed together in a stainless bowl

Prepare the Pan and Batter Bottle

Transfer the batter into a squeeze bottle using a funnel or by pouring it into a ziplock bag and snipping off a small corner.

Cook the Mini Pancakes

Preheat a nonstick pan or griddle over medium heat, then brush lightly with butter or oil.

Reduce the heat to low-medium to prevent burning.

Squeeze out small amounts of batter (about the size of a dime) onto the pan.

Cook for 1 to 2 minutes or until bubbles form and the bottom is set, then flip.

Cook the other side for 1 more minute or until fully cooked.

Repeat until all batter is used. Serve warm - milk is optional.

Two bowls of Mini Pancakes Chocolate Cereal

Substitutions & Variations

Ingredient Swap
Swap coconut flour with almond flour for a different texture. Use soy milk, buttermilk, or regular milk instead of almond milk if not dairy-free.
Variation
Want it extra chocolatey? Add sugar-free chocolate chips to the batter.
Mistake to Avoid
Avoid overmixing the batter. It can turn too thick or dry.
Storage Tips
- These mini pancakes don’t freeze well for long. Only up to 1 week in the freezer.
- Store them in an airtight container in the refrigerator. Reheat in a skillet, oven, or toaster until warm and crispy.

Mini Pancakes Chocolate Cereal in a white plate

FAQs

Can I make the pancakes bigger instead of mini?

Yes! You can cook the batter like regular pancakes. Just adjust cooking time.

What’s the best pan for mini pancakes?

A nonstick skillet or pancake pan works best. Use low heat and a small spoon to shape each one.

Can I make the batter ahead of time?

Yes, but it thickens fast. Store in the fridge for up to 1 day and stir before using.

Is this recipe sweet enough without syrup?

Yes! The Swerve sweetener and cocoa powder give it flavor, but you can always drizzle syrup on top.

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Recipes for Every Moment

Kids are home and begging for chocolate? These Mini Pancakes Chocolate Cereal are fun to eat, easy to make, and will keep little hands and bellies happy!

Atsara (Pickled Green Papaya)

May 29, 2020 · 14 Comments

Atsara, also known as Pickled Green Papaya or Papaya Relish is a fresh-tasting side dish that is made of green papaya, carrots, and delicious spices!

Looking for more traditional Filipino dishes? Try my easy & delicious Laing, heartwarming Misua Soup (Noodle Soup) or my savory Grilled Eggplant with Coconut Milk.

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Atsara is typically served as a side dish or condiment to balance out rich, savory main dishes.

Although there’s no strict rule as to when it’s served, you’ll most often find atsara alongside grilled and fried foods.

What is Atsara?

Atsara (also spelled achara or atchara depending on what region you're from in the Philippines) is a Filipino fermented dish that is very popular condiment in the Philippines.

Its main ingredient is the unripe green papaya that is shredded finely and then cooked in a pickling solution.

Filipinos make many versions of this recipe and some of the ways are mixing ampalaya slices or raisins. Others add in thinly sliced red or white radish in their own version of Atsara.

Health Benefits of Papaya

Great in lowering cholesterol. It is rich in fiber, Vitamin C, and antioxidants
Aids in weight loss
Boosts the immune system
Great snacks for persons with diabetes
Aids in good eye health
Improves digestion with its fiber content
Helps ease menstrual cramps

Health Benefits of Atsara

Offers dietary fiber from green papaya and other vegetables
Provides essential vitamins, minerals, and antioxidants (especially vitamins A, C, and E)
Encourages more vegetable consumption in the diet
Not probiotic-rich (due to vinegar pickling method), but still supports general digestive health

two jars of atsara and atsara on a plate

Variations

With Pineapple - Incorporate fresh pineapple chunks or tidbits to bring a tropical sweetness.
Spicy Atsara - Include chili peppers for heat.
Diabetic-Friendly - Use sugar substitutes like stevia or erythritol to reduce sweetness.

Substitutions

Unripe green papaya - Chayote (Sayote) for similar crisp texture when shredded or Green Mango for more tart but adjusted sugar
Brown sugar - white sugar or coconut sugar can work
Small carrot - bell peppers for color and crunch (though less firm) or daikon / radish for crisp and slight peppery flavor
Annatto (Atsuete) Powder - paprika for red color (mild flavor) or turmeric for yellow-orange color and distinct flavor
Coconut Vinegar - cane vinegar can be a common vinegar replacement or white vinegar for sharper taste

Storage

After cooking and allow it cool for at least an hour, you can store them in airtight jars and chill them.
Store 2-3 weeks in the refrigerator in an airtight container

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

unripe green papaya
water
brown sugar
coconut vinegar
small carrot
salt
garlic
small onion
ginger
black pepper
annatto (atsuete) powder
shallot
red bell pepper

See recipe card for quantities.

Instructions

Wash papaya, slice lengthwise, remove the seeds and gut using spoon or scraper.

scraping out seeds of papaya using a spoon

Wash it again and grate the papaya.

Place the papaya in a large bowl with teaspoon salt and set aside for 1 hour.

Squeeze the papaya, drain the liquid from the papaya, and rinse thoroughly.

squeezing the juice out of the grated papaya

Pre-heat saucepan or pot over medium heat, add 1 cup water and bring to a simmer. Then add cup sugar and stir until it is dissolved.

Combine vinegar and cover until it boils.

coconut vinegar added to sugar and water

Then add carrots, garlic, shallot, ginger to the pickling solution.

Now it's time to add black pepper.

adding pepper to the atsara pickling solution

Then add the annatto powder.

Lastly, add teaspoons of salt.

Combine papaya with red peppers with other ingredients. Then mix and turn off the fire.

add the rest of ingredients to the mixture

Allow it to cool and pour into a airtight sterilized jar. Seal with lids and place inside the refrigerator for a week (or five days minimum to achieve the texture and flavor).

A plate and two jars of the atsara recipe

It is best to place papaya Atsara cold fried dishes!

Hint: Be careful not to overcook the papaya.

⭐ Top Tip

It is best to use unripe green papaya for this Atsara recipe. The sweet and sour taste of the sugar and vinegar mixture will blend so well with the taste of the unripe papaya.

FAQ

How long does it take for atsara to ferment?

It takes around 1-2 days for the fermentation process to complete inside the refrigerator. After that, atchara can usually be preserved well up to a month inside.

Is atsara same as sauerkraut?

No. While both dishes are fermented, they use different ingredients. Atchara is a Filipino condiment with a sweet, sour, and slightly spicy flavor. Whereas sauerkraut is a fermented cabbage dish from Germany.

What is atsara in English?

Atsara (also spelled achara or atchsara) is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue.

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Watermelon Banana Smoothie Recipe

May 24, 2020 · 2 Comments

This 5-ingredient Watermelon Banana Smoothie Recipe is delicious, creamy, and refreshing on a hot summer day! It is made with fresh watermelon, banana, and honey to sweeten the smoothie, and soy milk that is full of nutritional benefits packed in a glass.

Looking for more Smoothie Recipes? Try my Easy Smoothie Bowls, Malunggay Pineapple Smoothie or my Jackfruit Smoothie!

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Top Tips

To help preserve the quality of your smoothies, fill containers as full as possible to minimize air exposure, which can cause oxidation and affect flavor. Adding a squeeze of lemon juice to smoothies can also help slow down browning, especially if they contain fruits like apples or bananas.
When blending, make sure to place the hardest ingredient near the blade. If you will add some ice cubes, they are usually the hardest to liquefy so put in at the bottom, where the blade is.

Substitutions

Watermelon: If you want to substitute watermelon, you can use other fruits like strawberries, raspberries, or even a combination of mixed berries. These fruits will provide a similar refreshing and sweet taste to your smoothie.
Soy Milk: You can replace soy milk with almond milk, coconut milk, dairy milk, or any other plant-based milk of your choice. Each milk alternative will add a slightly different flavor and texture to your smoothie.
Banana: If you're looking to replace banana, you can use frozen mango chunks, avocado (for creaminess), or even a tablespoon of nut butter like almond butter or peanut butter.
Honey: Instead of honey, you can use agave nectar, maple syrup, or date syrup as sweeteners. If you prefer a lower glycemic option, you can also use stevia or skip the added sweetener altogether if your fruits are sweet enough.
Ice Cubes: If you prefer not to use ice cubes, you can use frozen fruit like frozen watermelon chunks, frozen berries, or even frozen grapes to chill and thicken your smoothie.

Variations

Tropical Twist: Combine pineapple, mango, or lime juice, and banana for a tropical flair. Add coconut milk or coconut water for a hint of the islands.
Add vanilla extract for more of a vanilla flavor.
Add flax seeds, hemp greek yogurt or protein powder to help you feel fuller longer.

Storage

Refrigeration: If you have leftover smoothie, store it in an airtight container in the refrigerator. Smoothies can typically be stored in the fridge for up to 24 hours. However, their freshness and texture may start to degrade after a few hours, because these contain bananas, they willl brown or change in texture.
Freezing: If you want to store smoothies for longer periods, consider freezing them. Pour the smoothie into ice cube trays or freezer-safe containers. Once frozen, transfer the smoothie cubes or portions into a freezer bag for easier storage. Frozen smoothies can last for up to 1-3 months, but they're best consumed within the first month for optimal flavor and texture.
- Thawing: When you're ready to enjoy a frozen smoothie, transfer the desired amount of smoothie cubes or portions to the refrigerator overnight to thaw. You can also blend frozen smoothie cubes directly with a splash of liquid (such as milk or juice) to create a slushy consistency.

Health Benefits of Watermelon

Hydrates the body
A filling snack that is low in calories
Great source of Vitamins A, B vitamins, and Vitamin C
Contains lycopene which is a known antioxidant
Has Cucurbitacin E which helps prevent inflammation
Has anti-cancer effects

two glasses of refreshing watermelon smoothie

Ingredients

Listed below are all the ingredients you will need:

watermelon, cubed & black seeds removed
soy milk
banana, peeled and chopped
honey
ice cubes

Instructions

Add all ingredients to a high-speed blender, and blend until creamy and smooth, adding more almond milk to thin, or ice to thicken.

Add in all the fruits:

Add in the chia seeds:

adding chia seeds to watermelon smoothie

Add honey as a sweetener:

adding honey to sweeten the watermelon smoothie

Pour in the soy milk:

Blend, blend, blend!

Taste and adjust seasonings as needed, honey for more sweetness. You now have a delicious, fresh, and refreshing summer drink that's easy to make!

Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days.

a glass of watermelon smoothie with watermelon chunks on top

FAQs

Is banana and watermelon a good combination?

Absolutely. The banana helps makes the watermelon to have a creamy texture and has some nutritional benefits like potassium and fiber.

How will I know that the watermelon I buy is ripe and sweet?

Look for a watermelon that has a slight yellowish patch on its skin. it means it has ripened on its own and is very sweet.

Can you make this recipe without a blender?

Using a blender for this recipe is a must. A smoothie has to be "smooth", thus, it must be passed through a blender.

More delicious smoothies and vegan recipes to try!

2 watermelon smoothies in a glass on a white table

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Watermelon Banana Smoothie Recipe

Try this Watermelon Banana Smoothie Recipe! It’s made with just five ingredients: fresh watermelon pulp, banana, soy milk, and a touch of honey to make it sweet. This creamy, delicious drink is perfect for a hot day!

Prep Time2

Blend Time1

Total Time3

Course: Breakfast, Snack

Cuisine: Filipino

Servings: 2 servings

Calories: 588kcal

Author: Lainey

Ingredients

Instructions

Place the watermelon, soy milk, banana, honey, and ice cubes into a high-speed blender.
Blend on high until the mixture is smooth and creamy. If needed, add more soy milk to thin the smoothie or additional ice to thicken it.
Taste the smoothie and adjust the sweetness by adding more honey if desired.
For the best flavor, serve immediately.

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Serving: 1servingCalories: 588kcalCarbohydrates: 124gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 196mgPotassium: 1706mgFiber: 9gSugar: 91gVitamin A: 3272IUVitamin C: 71mgCalcium: 538mgIron: 3mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Homemade Cornmeal Mush

May 22, 2020 · 6 Comments

This homemade cornmeal mush is a quick, delicious, and healthy breakfast recipe you can make at home in just a few minutes using 4 ingredients only! This is a vegan dish that is best served warm and topped with pitted dates or your favorite toppings. Check this out and enjoy a bowl of cooked cornmeal!

Interested in making more corn recipes? Try my Ginataang Mais, Filipino Corn Soup, and Caramelized Corn Bibingka recipe!

homemade cornmeal mush in a white bowl with chopped pitted dates and a stainless steel spoon

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What is Homemade Cornmeal Mush?

Homemade cornmeal mush is a quick, simple, and satisfying vegan dish made by slowly boiling cornmeal in water or milk until it thickens into a smooth consistency. I know cornmeal mush doesn't sound appealing, but this is a delicious, quick, and easy dish for a warm breakfast or side dish and can be sweetened with dates, syrup, honey, or fruit or savory with butter, cheese, or gravy. It tastes a lot like a cream of wheat but has more nutritional benefits.

You will only need four simple ingredients to make this homemade cornmeal mush. It's a versatile, affordable meal that's easy to make and adjustable to your liking. Are you ready to make this classic recipe at home? Read on for the recipe!

Health Benefits of Cornmeal

Good source of essential nutrients such as B vitamins, thiamine, manganese, folate, and selenium.
Rich in fiber which promotes digestive health and maintains a healthy gut.
Low in sodium and fat which makes a great alternative breakfast for people who have diabetes or other health conditions.
Low in cholesterol which means you can eat cornmeal mush almost every day!

best homemade cornmeal mush in a bowl with slices of pitted dates

Variations

Sweet: Mix in sweeteners of your choice like brown sugar, maple syrup, honey, as well as dried or fresh fruit for added sweetness and texture. You can eat this with sliced fresh vegetables and berries together with the pitted dates as a topping.
Creamy: To achieve a richer, creamier texture, use milk or a dairy-free substitute instead of water.
Savory: You may add cheese, herbs, or sautéed veggies for a savory side dish.
Fried: Do you know that you can fry leftover cornmeal mush? Just place it in the fridge and the next day, slice it thinly and fry it in a pan with oil or vegan butter to have fried cornmeal mush.

Substitutions

Polenta: Feel free to use polenta, a coarser version of cornmeal, can be used in place of cornmeal for a comparable texture and flavor.
Grits: Instead of cornmeal, use grits for a little different flavor but the same creamy consistency.
Coconut Water: You may replace plain water with coconut water for more flavor.
Toppings: Pitted dates can be replaced with raisins, chopped dried figs, dried apricots, fresh fruits, honey, or maple syrup for a sweet topping.

Storage

Keep homemade cornmeal mush refrigerated for up to 5 days in an airtight container.
Add a splash of water or milk and gently heat on the stove or in the microwave while stirring regularly to reheat the refrigerated cornmeal mush.
For long-term storage of the leftovers of this cornmeal mush, portion sizes can be frozen for up to three months in freezer-safe containers; defrost in the fridge before reheating.

Ingredients

Listed below are all the ingredients you will need:

water
salt
cornmeal
pitted dates

homemade cornmeal mush ingredients and a chopping board

Instructions

In a saucepan or skillet over medium-high heat, add water, salt, and cornmeal, then bring to a boil:

boiling the water, salt, and cornmeal in a saucepan

Reduce heat and stir almost constantly (to avoid clumps) for about 10 minutes or until the cornmeal mixture is thickened to the consistency you like:

stirred the cornmeal mush in a saucepan using a wooden ladle

Remove from heat and pour mixture in a bowl:

a bowl of homemade cornmeal mush with chopped pitted dates on a blue checked cloth, with fresh strawberries and blueberries on the sides

Serve hot with dates, strawberries, blueberries, plant-based milk, or a drizzle of maple syrup:

delicious homemade cornmeal mush topped with slices of pitted dates served in a white bowl with a stainless steel spoon

Enjoy the good taste of corn in every serving!

Top Tips

When adding water, make sure to just put enough to cook the cornmeal. But, if you like it to be a little soupy, you can add more water.
Stir almost constantly to avoid clumps.

FAQ

Are polenta and cornmeal mush the same thing?

Polenta has a slightly coarse texture which is also made of coarsely ground cornmeal. While cornmeal mush is basically made of finely ground cornmeal.

How long do you simmer the cornmeal mush?

Simmer cornmeal for about 10 minutes or until you see that the mush is properly cooked.

What should I do with leftover cornmeal mush?

You can keep it in an airtight container and put it in the chiller. Once you need it, warm it up in a microwave.

More Breakfast Recipes

a delicious bowl of homemade cornmeal mush with slices of pitted dates on top

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Homemade Cornmeal Mush

This homemade cornmeal mush is a simple, four-ingredient vegan dish made mainly with cornmeal and topped with sweet pitted dates. It's perfect for a quick, customizable, and healthy vegan breakfast or a savory side dish to your liking!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Side Dish

Cuisine: American

Servings: 4 servings

Calories: 243kcal

Author: Lainey

Ingredients

▢ 4 cups water
▢ 1 teaspoon salt
▢ 1 ¼ cup cornmeal
▢ ½ cup pitted dates chopped

Instructions

In a saucepan over medium-high heat, add water, salt, and cornmeal, then bring to a boil.
Reduce heat and stir almost constantly (to avoid clumps) for about 10 minutes or until the mixture is thickened to the consistency you like.
Remove from heat and serve hot with dates, strawberries, blueberries, plant-based milk, or maple syrup.
Serve warm and enjoy!

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Notes

Instead of water, use coconut water for more flavor.

Serving: 1servingCalories: 243kcalCarbohydrates: 50gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 596mgPotassium: 281mgFiber: 6gSugar: 12gVitamin A: 2IUVitamin C: 0.1mgCalcium: 18mgIron: 2mg

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Cashew Granola Recipe

May 17, 2020 · 6 Comments

If you're looking for a breakfast or snack that's crunchy, nutty, and just the right amount of sweet, this Cashew Granola Recipe is about to be your new favorite! Made with wholesome rolled oats, raw cashews, coconut flakes, and a hint of ground ginger, it's baked low and slow to golden perfection.

If you love healthy, homemade snacks, don’t miss these other reader favorites: Oat Burgers and No-Bake Chocolate Oatmeal Cookies!

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What is Cashew Granola Recipe?

Granola has always been a go-to for breakfast lovers and snackers alike. This easy granola recipe focuses on clean, nourishing ingredients with a twist of warm spice. It’s baked at a low temperature to keep the nuts and coconut from burning, which also helps maintain the crunch.

The real stars? Raw cashews, old-fashioned oats, and a hint of ground ginger—a perfect balance of sweet and savory. Because it’s made with pantry staples, you can whip this up without a grocery run.

It’s also naturally dairy-free, can be made gluten-free with the right oats, and is a smart addition to your chia pudding, yogurt, or fresh fruit bowl.

Substitutions

Rolled oats – Use gluten-free oats or instant oats if needed. Avoid quick oats as they get mushy.
Raw cashews – Try almonds, walnuts, or pecans. For nut-free, use hemp seeds, pumpkin seeds, or sunflower seeds.
Brown sugar – Sub with real maple syrup, coconut sugar, or sugar-free alternatives like monk fruit.
Coconut flakes – Replace with coconut oil, creamy cashew butter, or neutral oils.
Ground ginger – Cinnamon or nutmeg can be used for a different spice profile
Olive oil – Swap with coconut oil, avocado oil, or any neutral oil.

Variations

Fruity – Add raisins, cranberries, or fresh fruit after baking.
Chocolatey – Stir in dark chocolate chips once cooled.
No added sugar – Use sugar-free sweeteners like stevia or monk fruit.

Storage

Countertop – Store in an airtight container for up to 1 month.
Freezer – Freeze in bags or jars for up to 3 months.
Meal prep jars – Portion into small jars for grab-and-go snacking.

Ingredients

Listed below are all the ingredients you will need:

Instructions

Before starting the mixing process, preheat the oven to 275° F and line a large baking sheet with parchment paper or a baking mat.

Roughly chop cashews into thirds and halves:

In a large mixing bowl, add dry ingredients and mix until combined:

Next, add the wet ingredients: water and olive oil, and toss until evenly distributed. The granola will look slightly moist:

Dump the granola mixture on the tray and flatten into an even layer. Do not press down firmly and leave as much air space as possible. Bake for 25 minutes, then stir to redistribute granola and bake for 30-40 minutes, stirring 2-3 times until granola is a dark golden brown.

Remove from the oven and allow to cool completely before storing in an airtight container:

After cooling it down, store the granola in your favorite jar 🙂

This would make a delicious and healthy breakfast. Pour over your favorite milk!

Add in sliced fresh fruits like strawberries 🙂

granola bowl with milk and fresh strawberries

This is a very filling and nutritious breakfast or snack!

Top Tips

If granola does not seem crisp at any point, it can be refreshed by baking in a low-temperature oven for 20-30 minutes.
Always use raw nuts and untoasted coconut—pre-roasted ones burn easily and turn bitter, especially when baking at a low temperature for long.

FAQ

Can I add vanilla extract to this recipe?

Yes! Add 1 tsp of vanilla extract to the wet mixture for extra flavor.

Is this suitable for vegan or dairy-free diets?

Yes, it’s naturally vegan and dairy-free!

Can I double the recipe?

Absolutely! Just make sure to use two trays so everything bakes evenly.

More delicious recipes to try!

5 from 3 votes

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Cashew Granola Recipe

Start your day with a crunch! This Cashew Granola Recipe is a yummy mix of oats, coconut, and cashews baked to golden perfection.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: 2 ½ liters

Calories: 2188kcal

Author: Lainey

Ingredients

Instructions

Preheat oven to 275° F and line a large baking tray with parchment paper or a baking mat.
Roughly chop cashews to thirds and halves.
In a large bowl, add dry ingredients and mix until combined.
Next add water, olive oil, and toss until evenly distributed. The granola will look slightly moist.
Dump granola on the tray and flatten into an even layer. Do not press down firmly and leave air space as much as possible.
Bake for 25 minutes, then stir to redistribute granola and bake for 30-40 minutes, stirring 2-3 times until granola is a dark golden brown.
Remove from the oven and allow to cool completely before storing in an airtight container. Granola can be stored for up to 1 month.

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Notes

*Use old-fashioned rolled oats, not quick cook or steel cut.

*Always use raw cashews and untoasted coconut or they will over cook and become bitter during the baking process.

Serving: 1servingCalories: 2188kcalCarbohydrates: 221gProtein: 42gFat: 134gSaturated Fat: 41gPolyunsaturated Fat: 17gMonounsaturated Fat: 67gSodium: 351mgPotassium: 1561mgFiber: 27gSugar: 82gVitamin A: 0.1IUVitamin C: 1mgCalcium: 194mgIron: 16mg

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How to Make Dalgona Coffee

May 15, 2020 · 2 Comments

So I did it, yes. I did it! I decided to jump on the bandwagon and learn how to make Dalgona Coffee. My version has a light coffee flavor but it is high on caffeine. Here's my version of it and give it a try. With some basic mixing skills, you get a cafe-quality coffee!

Filipinos don't love Tsokolate, Mango Sago and Buko Pandan for nothing. Turning popular drinks to homemade just makes it more accessible!

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What is Dalgona Coffee?

Dalgona Coffee is a popular TikTok trend that has exploded all over the internet. It's sweet with a nutty flavor, topped with fluffy whipped cream, and uses only four ingredients.

History of Dalgona Coffee

This Dalgona coffee was first discovered in Macau when the famous Korean actor Jung Il-woo tasted a whipped coffee at a small restaurant. He described the coffee's taste as similar to Dalgona which is a kind of Korean honeycomb toffee. Thus, the said coffee was then named Dalgona coffee.

Substitutions

Instant Coffee (or Instant Espresso) – Use finely ground espresso + hot water (1:1 ratio) or brewed strong coffee (reduce water to prevent thinning the foam).
Sugar – Swap with brown sugar for a deeper flavor, coconut sugar for a hint of caramel, or a sugar substitute like monk fruit or erythritol for a low-calorie option.
Water – Replace with milk for a creamier foam or flavored syrups for an extra twist.
Milk (or Plant-Based Alternative) – Use oat milk for creaminess, almond milk for a light option, or coconut milk for a tropical touch.
Ice Cubes – Try frozen milk cubes for a richer taste, coffee ice cubes to avoid dilution, or crushed ice for a slushier texture.

Recipe Variations

Mocha Dalgona – Add 1 teaspoon cocoa powder to the whipped coffee for a chocolatey twist.
Matcha Dalgona – Replace coffee with 2 teaspoons matcha powder and whip with egg whites or aquafaba for a caffeine boost without coffee.
Spiced Dalgona – Stir in ½ teaspoon cinnamon or pumpkin spice for a warm, cozy twist.

Storage

Whipped Coffee Foam: Store in an airtight container in the refrigerator for up to 2 days. Re-whisk if needed before serving.

Pre-Made Dalgona Coffee Drink: Best enjoyed fresh, but can be stored in the fridge for 4-6 hours. Stir well before drinking.

Freezing the Foam: Scoop portions onto a parchment-lined tray, freeze until solid, then transfer to a sealed container for up to 1 month. Let it thaw for a few minutes before using.

Ingredients

Listed below are all the ingredients you will need:

Instant coffee (or instant espresso)
Sugar
Water
Milk (or plant-based alternative)
Ice cubes

Instructions

In a large bowl, add the coffee, water, and sugar.

instant coffee and sugar in a mixing bowl

Mix on high until the mixture thickens.

Mix until it has a consistency similar to whipped cream.

Fill a glass ⅔ full with milk and ice. Spoon the whipped coffee topping over the milk to fill the glass.

Stir the whipped coffee into the milk and enjoy it!

Hint: This can served hot by using hot milk and no ice.

⭐ Top Tip

When adding water, keep it to no more than two tablespoons to avoid altering the texture. For flavor variations, try mixing flavored creamers with the milk.

A stand mixer makes whipped coffee in about 2 minutes, while a hand mixer takes 4-5 minutes. Use a whisk attachment for a stand mixer and either a whisk or beater for a hand mixer.

You can also swap brown sugar for white sugar and use nut milk for a vegan option.

FAQ

Will the dalgona coffee recipe work with splenda?

I am sure it will work well if you use Splenda. It does the same thing as what sugar does, to sweeten the coffee.

Where did dalgona coffee come from?

The coffee originated from Macau, which a South Korean actor named after the Korean dalgona.

Do you need instant coffee to make whipped coffee or can you use coffee grounds?

You must use instant coffee so that you will get a smooth texture.

Do you think it would work with instant espresso powder?

Yes, for sure. I think it will just result in a stronger taste of the coffee.

My foam is not forming the stiff peak, should I just whisk longer?

Yes, just continue to whisk it longer to form a creamy peak.

More Recipes

Want to try a different beverage? Try the following:

5 from 2 votes

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How to Make Dalgona Coffee

Make a cup and take a sip of this deliciously decadent Dalgona Coffee that went viral on social media!

Prep Time1

Cook Time4

Total Time5

Course: Drinks

Cuisine: korean

Keyword: dalgona Coffee

Servings: 2 servings

Calories: 137kcal

Author: Lainey

Ingredients

▢ 2 tablespoons instant coffee (or instant espresso)
▢ 2 tablespoons sugar
▢ 2 tablespoons water
▢ 1 cup milk (or plant-based alternative)
▢ Ice cubes (optional)

Instructions

In a large bowl, combine instant coffee, sugar, and water.
Using a hand mixer or whisk, beat on high speed until the mixture turns thick, fluffy, and light brown—similar to whipped cream. (This takes about 3-4 minutes by hand and less with an electric mixer.)
Fill a glass ⅔ full with milk and ice.
Spoon the whipped coffee over the milk to fill the glass.
Stir well before drinking and enjoy!

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Serving: 1gCalories: 137kcalCarbohydrates: 21gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 49mgPotassium: 360mgSugar: 18gVitamin A: 198IUCalcium: 158mgIron: 0.2mg

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Siopao Recipe

May 11, 2020 · 2 Comments

This Vegan Siopao Asado Recipe is a warm, comforting take on the classic Filipino street food! These soft and fluffy steamed buns are packed with a savory, plant-based asado filling made with TVP, shiitake mushrooms, and chayote, all enhanced with soy sauce, vegetarian oyster sauce, and black pepper. Whether you're craving comfort food or a filling snack, these flavorful buns hit the spot.

On the lookout for more interesting Filipino dishes you want to try? How about my healthy Fried Dilis, fun and colorful Pichi Pichi, and fresh Lumpia?

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What is Siopao Recipe?

Siopao, meaning "steamed bun," is a beloved snack in the Philippines that originated from Chinese char siu bao. It was introduced by Ma Mon Luk in 1918 and quickly became a favorite, alongside other noodle dishes like mami. This version stays true to the comfort and flavor of the original, but uses vegan ingredients and no meat, making it a cruelty-free take on the classic chicken asado filling.

You’ll get the same pillowy texture from the dough, filled with bold, umami-packed ingredients—perfectly steamed to satisfy any craving.

Substitutions

Soy milk – Swap with oat or almond milk.
TVP – Substitute with lentils or crumbled tofu.
Shiitake mushrooms – You can use king oyster mushrooms instead.
Chayote – Replace with zucchini, green papaya, or diced eggplant.
Vegetarian oyster sauce – Use hoisin sauce or mushroom soy sauce.
Shortening – Replace with vegan butter or refined coconut oil.

Variations

Spicy Siopao – Add chili flakes or hot sauce to the filling.
Sweet Siopao – Fill with sweetened mung bean or ube halaya.
Mini Siopao – Divide dough into smaller rounds for bento-size buns.
Siopao Bola-Bola – Use a tofu-veggie ball mixture as an alternative filling.
BBQ-style – Mix in 1 tablespoon of vegan BBQ sauce to the filling.

a vegan siopao in a bamboo steamer and three other vegan siopaos with a square-shaped banana leaves at the bottom

Storage

Store cooled buns in the refrigerator for up to 3 days or in the freezer (wrapped in plastic or foil) for up to 1 month. Reheat in the steamer or microwave with a damp towel to keep the texture soft and moist.

Ingredients

Listed below are all the ingredients you will need:

Dough:

warm soy milk (plant-based milk)
yeast
sugar
all-purpose flour
baking powder

Siopao Filling:

Instructions

For the Dough:

In a small bowl, add ⅓ cup soy milk, yeast, and sugar, and mix well. Set aside the yeast mixture for 10 minutes, or until the mixture is foamy.

In a mixing bowl, add flour, baking powder, sugar, and mix until well combined:

a mixture of soy milk, yeast, and sugar in a small white bowl, and a mixture of add flour, baking powder, sugar in a transparent glass mixing bowl

Add the yeast mixture and mix very well. Then, add the remaining soy milk:

Added the yeast mixture and the remaining soy milk into the mixing bowl

Mix until it forms a dough. Then, continue to mix and knead until the dough is smooth and no longer sticky. If you have a mixer, mix it for about 5 minutes:

kneading the mixture until it becomes a smooth dough

Cover the dough with a plastic wamp or a damp towel and allow it to rise by setting it aside for at least an hour or until it doubles in size.

After that, punch and knead the dough for about 5 minutes:

Covering the dough with a damp towel to rest for an hour, and punching and kneading it letting it afterwards

On a clean work surface, form dough into a log and cut into 8 equal slices.

forming the dough into a log and cutting into 8 equal slices

Divide the dough into pieces. Then, on a clean surface, flatten each of the dough using a rolling pin until the dough forms a circle:

flattening the dough balls on a clean surface using a rolling pin until the dough forms a circle

For the Filling:

Soak TVP in 1 ½ cups of water for 15 minutes, then drain water. In another bowl, soak dried mushrooms for 15–20 minutes, or until mushrooms are soft. Then, drain the water and dice mushrooms:

In a frying pan over medium heat, heat oil. Add onions and garlic and cook until translucent:

TVP soaked in water in a white bowl and sautéed onions and garlic in a frying pan

Add diced shiitake mushrooms and TVP until its color is golden brown. Then, add chayote and continue to saute:

sautéed diced shitake mushrooms, TVP, and chayote in the pan

Add 1 cup (0.24 l) of water and allow it to simmer. Then, add soy sauce:

added water and soy sauce into the mixture

Add oyster sauce and continue to mix until well combined. Then, add salt:

added oyster sauce and salt into the mixture

Add onion powder, sugar, and chives:

added onion powder, sugar, and chives into the pan

Then add the cornstarch mixture and mix well. The siopao filling will be creamy:

added the cornstarch mixture and mixed well

To Assemble Siopao Buns:

Place 1–2 tablespoons of the meat filling in the center. Gather the edges of the dough around the filling:

placed the meat filling in the center using a tablespoon then gathered the edges of the dough around the filling:

Gently twist to fully secure the filling. Then, place the bun on a piece of parchment or wax paper. When I did this, I used banana leaves, which I cut into squares. Repeat with the remaining dough and filling:

Gently twisted the edges of the dough to fully secure the filling Then, placed the buns on the square-cut banana leaves

Place the siopao in a steamer basket and steam for 15 minutes, or until it turns white and fluffy.

Placed the siopao in a steamer basket and covered with a towel and lid

Serve these delicious buns hot and enjoy!

steamed vegan siopao in a bamboo steamer and some on a white surface with bamboo leaves at their bottom

⭐ Top Tip

Use a kitchen scale to measure in grams for consistency, especially with flour. Avoid overfilling the dough to prevent leaks while steaming. You can also enjoy leftover buns with a hot noodle soup for a cozy meal. And don’t forget—a quick brush of oil on top gives your buns a shiny finish.

FAQ

What is the Chinese version of siopao?

The Chinese version of siopao is called baozi, a steamed bun filled with various savory or sweet fillings. It is a staple in Chinese cuisine and comes in different varieties like char siu bao (BBQ pork bun).

Is siopao Filipino or Chinese?

Siopao is a Filipino adaptation of the Chinese baozi, introduced by Chinese immigrants. While its origins are Chinese, it has become a beloved dish in Filipino cuisine with unique local variations.

What is the difference between siopao and bao?

Siopao is the Filipino version of char siu bao, often featuring fillings like asado (sweet-salty pork) or bola-bola (meatball). The dough texture and seasoning may vary, with siopao generally having a slightly sweeter and softer bun.

More Recipes

Filipino Macaroni Salad

May 8, 2020 · 2 Comments

Filipino Macaroni Salad is a must for parties or get-togethers! Try making this dessert and enjoy the delicious flavors of the macaroni, sweetened fruit mix, raisins, condensed milk, cheese, and mayonnaise combined in one delicious pasta dish!

Looking for more salad recipes for your next occasion? Try my Filipino Fruit Salad, Ube Jelly Salad, and Buko Salad Drink recipe!

two plates full of macaroni salad and a spoon

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What is Filipino Macaroni Salad?

Filipino Macaroni Salad is a popular holiday dessert in the Philippines that is both sweet and creamy and ideal for any occasion. Since Filipinos love colorful food during the Christmas and New Year seasons, this recipe is a must-have in every home. In fact, it has become one of the favorite Christmas desserts of Filipinos.

The delicious and creamy taste combined with the sweetness of condensed milk, elbow macaroni pasta, mayonnaise, and fruit mix is what makes this Filipino-style macaroni salad recipe a sure hit! Raisins provide a little bit of sweetness, while grated cheese adds a savory twist, resulting in a well-balanced and delightful dish.

This no-bake pasta salad is simple to make and full of flavor, making it ideal for parties, holidays, and family gatherings!

a plate full of macaroni salad and a spoon

Variations

Feel free to add nata de coco and kaong to this macaroni fruit salad dessert.
Grated carrots add a somewhat earthy flavor that complements the richness of the fruits and dressing.
To make a crisp, juicy version that goes well with the creamy dressing, mix in sliced apples and seedless grapes.
Mixing macaroni pasta with cooked shredded chicken breast instead of fruit mix make a chicken macaroni salad for a non-vegetarian side dish.

Substitutions

Fruit Mix (Fruit Cocktail): If the canned fruit mix is not available, you can use fresh slices of fruit or pineapple tidbits instead.
Elbow Pasta: Use alternative pasta forms such as penne, fusilli, or shell pasta for a different texture but the same flavor.
Mayonnaise: For a tangier or dairy-free variation that retains the creamy texture, use Greek yogurt or a vegan mayo substitute. Some Filipinos use all-purpose cream with condensed milk for fruit salads.

Storage

Refrigerate this Filipino macaroni salad in an airtight container for up to 3 days to keep the Filipino Macaroni Salad fresh and flavorful.
Avoid storing it at room temperature for long periods, as the creamy ingredients may spoil quickly. It is safe to say that you can take it out from the refrigerator for 20 to 30 minutes.

Ingredients

Listed below are all the ingredients you will need:

water
salt
elbow pasta
condensed milk
mayonnaise
fruit mix (fruit cocktail)
raisins
grated cheese

Instructions

In a large pot of salted water, bring the water to a boil, then cook pasta according to the package instructions:

Drain the water from the cooked pasta, then pour cold water, and set aside:

In a large bowl, add condensed milk, and mayonnaise and stir until well combined:

mixing the mayonnaise and condensed milk

Then add pasta, fruit mix, raisins, cheese, and mix until well combined:

ingredients of macaroni salad in a glass dish

Chill for an hour. Macaroni salad is best served when chilled:

well-mixed macaroni salad and a rubber spatula

I just love looking at all the colors in this macaroni salad!

sweet macaroni salad on a plate with spoon on the side

This is one of the easiest and most filling snacks you can make for your family.

Enjoy this at your next family gathering or any occasion!

Top Tips

Always follow the cooking directions for the pasta in the package. Soggy pasta won't taste great in any pasta dish.
Chill first before serving. Macaroni salad tastes way better after all the flavors stick to the macaroni.

FAQ

Does macaroni salad have to be refrigerated?

Yes, it has to be chilled after making it. The mayo and cheese and other ingredients can contribute to fast spoilage when macaroni salad is left at room temperature.

Can I make this a day in advance?

Yes, for sure! For me, it takes way better when eaten the next day after making it.

Where can you find vegan mayonnaise?

It is sold usually in vegan stores and even regular grocery shops.

More Filipino Recipes

Here are some more Filipino recipes to try:

Filipino macaroni salad served on a white dessert plate

5 from 1 vote

Print Pin Recipe

Filipino Macaroni Salad

This sweet and creamy Filipino Macaroni Salad is an easy no-bake dessert made with elbow macaroni pasta, condensed milk, mayonnaise, and a colorful fruit mix. It can be made in just a few minutes and enjoyed on any occasion!

Prep Time10

Cook Time10

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: Filipino

Keyword: macaroni salad

Servings: 6 -7 servings

Calories: 1021kcal

Author: Lainey

Ingredients

Instructions

In a large pot of salted water, bring the water to a boil, then cook pasta according to package directions.
Strain pasta, pour cold water, and set aside.
In a bowl, add condensed milk, mayonnaise and stir until well combined.
Then add pasta, fruit mix, raisins cheese and mix until well combined.
Chill for an hour and best served immediately.

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Notes

**Feel free to add nata de coco and kaong.

Serving: 1servingCalories: 1021kcalCarbohydrates: 164gProtein: 14gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 17gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 38mgSodium: 606mgPotassium: 530mgFiber: 8gSugar: 77gVitamin A: 283IUVitamin C: 5mgCalcium: 338mgIron: 4mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

BEST Vegan Bagoong

May 4, 2020 · 13 Comments

Give this tasty homemade Vegan Bagoong a try! It's creamy, flavorful, and has that authentic kick you love from traditional bagoong and it offers a healthier alternative that doesn't compromise on taste.

Looking for more Filipino Cuisine Try my Vegan Kare Kare or my Eggplant Stew!

Vegan Bagoong with sliced spring onions on top

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What is Vegan Bagoong?

Vegan bagoong is a type of Filipino condiment that's made without any animal products. Traditional bagoong is usually crafted from fermented fish or shrimp, but vegan bagoong uses plant-based ingredients instead.

What do I eat it with?

You can eat vegan bagoong with a variety of dishes. In Filipino cuisine, it's commonly used as a flavor enhancer or dipping sauce for dishes like green mangoes, fried eggplant, or boiled vegetables. You can also mix it into stir-fries or noodle dishes to add a savory, umami flavor. Essentially, you can enjoy it with any dish where you want to add a salty and tangy kick!

Ingredients

Listed below are all the ingredients you will need:

olive oil
shitake mushroom
whole garlic
ginger, minced
white onion, minced
soybean paste (Korean brand samgyupsal) or Miso paste.
carrots
soy sauce
salt
brown sugar
coconut cream
chili flakes*
salt

ingredients of vegan bagoong on white background

Instructions

Preheat pan over medium heat, then add ⅛ cup olive oil and saute shitake mushroom until cooked. Next saute garlic, ginger, and onion until it becomes golden brown:

sauteing mushrooms, garlic and onions in a pan

Add soybean paste and mix until cooked evenly:

adding miso paste to the mushrooms and spices in the pan

Add grated carrots, mix thoroughly with the bean paste:

adding grated carrots to the mushroom and spices with miso paste

Add soy sauce, salt, brown sugar and continue mixing:

putting brown sugar to the mixture of bagoong

Add coconut cream, mix and allow it to simmer until coconut milk turns oily:

adding coconut cream to the bagoong mixture

The Vegan Bagoong will look like this:

Add chili flakes if you like it spicy:

adding chili flakes to the bagoong mixture in the pan

That's how quick and easy it is to make!

Eat this with steamed rice, or make as a delicious side dish or dip to grilled eggplants, okra, and other vegetables!

Top Tip

Garlic! Never decrease the content of garlic for this Vegan Bagoong. A good bagoong has a lot of garlic.

Variations

You can omit or choose not to use salt after adding in some soy sauce if you are already satisfied by its saltiness.
If fresh coconut milk or cream isn't available, canned versions work just as well. They taste fantastic too!

Substitution

If soybean paste isn't available, you can substitute black beans, but be aware that black beans may not offer the same flavor profile as soybean paste.
If you don't have olive oil, feel free to use your choice of oil.

Storage

Store in an airtight container for up to 1 week.

FAQ

Is bagoong vegan?

Typically, bagoong isn't vegan since it's a salty Filipino condiment traditionally crafted from fermented fish or shrimp. Nevertheless, there are vegan alternatives to bagoong crafted from mushrooms, black beans, or other substitutes.

Can I use any kind of mushroom?

No, it's preferable to use shiitake mushrooms because they provide a depth of flavor similar to bagoong.

What is vegan shrimp paste?

Vegan shrimp paste is a plant-based alternative to traditional shrimp paste, which is a common condiment in many Asian cuisines. It's typically made from ingredients like fermented soybeans, salt, and various seasonings to mimic the flavor and texture of traditional shrimp paste without using any animal products. This vegan version allows those following a plant-based diet to enjoy the umami-rich taste of shrimp paste without the use of seafood.

What is a vegetarian substitute for shrimp paste?

A vegetarian substitute for shrimp paste could be made from fermented soybeans, salt, and spices. It mimics the flavor of traditional shrimp paste but is completely plant-based, suitable for those who don't eat seafood.

What is the difference between patis and bagoong?

Patis, also known as fish sauce, is a clear liquid made from fermented fish and salt. It has a salty and savory flavor and is commonly used as a seasoning or dipping sauce in Filipino dishes. On the other hand, bagoong is a paste-like condiment made from fermented fish or shrimp mixed with salt. It's usually darker in color and has a strong, salty, and pungent flavor. Bagoong is often used as a flavor enhancer in Filipino cooking, adding depth and richness to dishes.

More vegan recipes to try:

How to Make Calamansi Juice

May 1, 2020 · 2 Comments

Learn How to Make Calamansi Juice - a Filipino version of lemonade and limeade. This popular drink is super easy to make, refreshing, and best served ice cold. Give this a try!

Taste more of my refreshing drinks like Sweet Potato Juice, Avocado Milkshake, and Coconut Smoothie.

Calamansi juice in a glass with lemon slice

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Health benefits of Calamansi

Increases collagen production
Tones and refines skin when it is applied topically
Strengthens the immune system
Good source of vitamin C
Cleanses the colon and relieves irregular bowel movement
Hygienically, it helps prevent body odor when applied to the underarms after taking a shower.

three glasses of Calamansi juice with lemon slices

Substitutions

For this recipe, you can also substitute calamansi with lemon, lime, kumquat, or mandarin orange.
When it comes to sugar for the Calamansi juice, it is best to use organic sugar. You can choose from coconut sugar or honey to mix with the calamansi juice.

Variations

Minty and Sparkly: Add a few mint leaves or a splash of soda water.
Honey Calamansi Juice: Substitute organic sugar with 2 tablespoons of honey for a different sweetness profile.
Spiced Calamansi Juice: Add a pinch of ginger powder or a few slices of fresh ginger for a zesty kick.
Calamansi Iced Tea: Mix the calamansi juice with brewed and chilled green tea for a refreshing twist.

Storage

Calamansi juice can be stored in the refrigerator for up to 3 days. Make sure to keep it in a tightly sealed container to preserve its freshness. Before serving again, give it a good stir as the juice may settle.

Top Tips

Are you wondering how to choose the best Calamansi for juicing? You can squeeze the calamansi fruit slightly and if it's a bit soft, then you can tell that it has a lot of juice inside it. You can also tell by its color. It has parts of it that have a slightly yellow tinge on its skin, then it's perfect for juicing.
Make Calamansi juice ahead and freeze it! Just take the right amount for serving each time or pour the pure calamansi juice into ice cubes and mix with water when you are craving for a delicious, refreshing natural drink!
Juicing Tip: If you don't have a juicer or citrus press, you can use clean hands to squeeze the calamansi over a strainer to catch the seeds.

Calamansi juice drink in a glass with lemon slice

Ingredients

Listed below are all the ingredients you will need:

freshly squeezed calamansi juice
organic sugar
water
ice cubes

Instructions

Wash calamansi thoroughly, slice calamansi, squeeze the juice into a glass container and remove seeds.

Dilute 3 tablespoons sugar in 1 liter of water:

Add ¼ cup fresh calamansi juice:

adding pure and freshly squeezed calamansi juice to the glass with ice cubes

Add ice cubes and water or keep refrigerated and best served cold:

adding water to the glass of calamansi juice

It is a very nutritious and inexpensive way to make a delicious Calamansi juice! You can make this in big batches if you are hosting a summer party 🙂

Frequently Asked Questions

What is calamansi?

Calamansi, also known as the Philippine lime, is a citrus fruit native to Southeast Asia, particularly the Philippines. It has a unique flavor and aroma that is reminiscent of a blend between lime and tangerine juice. It is used in a variety of ways in Filipino cuisine, including as a condiment for dishes, a base for marinades, and a key ingredient in dipping sauces.

Does calamansi juice cure sore throat and cough?

It can help ease a sore throat, especially when added with ginger juice or ginger strips and taken while warm.

How long does calamansi juice last when it is already squeezed?

It would last in the chiller for two to three days but it is best to squeeze it when you are about to use it.

three glasses of calamansi drink served with lemon slices

5 from 3 votes

Print Pin Recipe

How to Make Calamansi Juice

Squeeze your own Filipino Calamansi Juice, an authentic and tropical version of the famous lemonade drink!

Prep Time10

Total Time10

Course: Drinks

Cuisine: Filipino

Keyword: calamansi juice

Servings: 4

Calories: 46kcal

Author: Lainey

Ingredients

▢ ¼ cup fresh calamansi juice
▢ 3 tablespoons organic sugar
▢ 4 ¼ cups water

Instructions

Prepare the Calamansi Juice:

Wash the calamansi thoroughly, then slice them in half.
Squeeze the juice into a glass container, ensuring to remove any seeds.

Mix the Drink:

In a separate container, dissolve the 3 tablespoons of organic sugar in 1 liter (4¼ cups) of water.
Add the ¼ cup of fresh calamansi juice to the sweetened water and stir until well combined.

Serve:

Add ice cubes to the drink, or refrigerate until chilled.
Serve cold and enjoy!

Leave a Comment

Serving: 1gCalories: 46kcalCarbohydrates: 12gFat: 0.04gSodium: 17mgPotassium: 0.2mgSugar: 12gCalcium: 10mgIron: 0.01mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Strawberry lemonade has always been my go-to drink, but when I was introduced to calamansi juice, it immediately became my only and favorite drink.

I seriously drank it all. the. time. To the point where I actually got sick, because I'm me, and I get sick when I drink or eat anything too sugary.

And since it's warming up (at least in California), let's kick it off with this delicious and refreshing calamansi or calamondin juice.

Something to note, if you can't find fresh calamansi, you can find bottled calamansi at your local Asian market.

Filipino Sopas (Macaroni Soup)

Apr 24, 2020 · 1 Comment

Filipino Sopas is a delicious, creamy macaroni soup filled with veggies and pasta! The veggie meat adds a savory "meaty" taste that pairs perfectly with the rich coconut milk. Each warm, milky sip feels just like home. It's healthier and cholesterol-free!

Looking for more Filipino Style dishes? Try my Sour Cabbage Soup or my Ginger Noodle Soup!

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The History of Sopas Recipe in the Philippines

Filipino Sopas or Macaroni Soup is popularly known as "sopas' in the Philippines. This delicious soup recipe was derived from the American recipe which is called chicken noodle soup.

Sopas is actually very easy to make. It is done by sauteing spices then adding all the other ingredients and letting it boil until the pasta is cooked al dente.

The most common ingredients used by Filipinos in making sopas are spices like onions and garlic, carrots, cubed potatoes, kinchay, elbow macaroni and last but the most important one is the shredded meat. Both chicken and pork meat are commonly used in the Philippines when making sopas.

filipino sopas in a black bowl with spoon

Filipinos love warm soup, especially during the rainy season. Sopas is comfort food for Filipinos, that is why several noodle companies came up with instant macaroni soup. Sopas are even served in Filipino fast-food restaurants. Truly, Filipinos love almost every kind of soup and sopas surely makes it to the top of the list.

four bowls of vegan macaroni soup with brown cloth in between

Substitutions

If you don’t have coconut cream, you can use vegan evaporated milk, whole milk, or a mix of both to create a rich, creamy base. Adding 1–2 tbsp butter while sauteing enhances the flavor further.

Variations

Do you love tofu? You can add fried tofu cubes to this recipe.
For a classic chicken sopas recipe, replace the vegan meat with skinless chicken thighs, chicken breast, or even bones for a richer, creamy broth. Saute the chicken with the medium yellow onion and garlic, just like in traditional Filipino food, and simmer in chicken broth instead of water for extra flavor.

Storage

Let the soup cool completely and store in an airtight container in the fridge for up to 3 days.
Reheating: Warm on the stovetop over low heat, adding a splash of water or broth if it thickens too much.

Top Tips

Instead of adding just plain water to boil the ingredients, you can use a flavorful vegetable broth. It will add lots of delicious flavors to your Filipino Sopas.
Slice, chop, and cube each ingredient that needs to be done to make the cooking of Filipino Sopas faster and more breezy.

Ingredients

Listed below are all the ingredients you will need:

magic meat strips or your choice of vegetarian meat
water
olive oil
garlic
white onion
chayote
carrots
celery
water
elbow macaroni
cabbage
coconut cream
salt
black pepper
mushroom seasoning

Instructions

Before starting the cooking process, pre-soak the magic meat for about 20 mins, then cut into strips and set aside.

To Make the Filipino Sopas:

Preheat the pot over medium heat then add the olive oil. Saute onion and garlic until translucent then vegetarian meat and saute for about 2 minutes:

Next add chayote, carrots, celery, and continue to saute until vegetables are half-cooked:

Add 7 cups of water, cover with a lid and bring to boil:

Add elbow macaroni and cover until al dente:

adding the elbow macaroni to the boiling water in the pot

Then add cabbage, coconut cream:

Next, add the salt and pepper:

Lastly, add mushroom seasoning:

Vegan Filipino Sopas is best served hot. It tastes like a hug in a bowl of good, tasty soup!

delicious filipino sopas in a pot with wooden ladle

The warm soup always gives comfort to a hungry tummy, plus the nutrients and fiber from the ingredients surely will boost your energy level!

three bowls of vegan macaroni soup with spoon

FAQ

How healthy is sopas?

Sopas can be quite healthy when made with vegetables, coconut cream, and vegan meat, providing fiber, vitamins, and plant-based protein. Its nutritional value depends on portion size and the specific ingredients used.

How long does sopas last?

Filipino sopas can last for 3–4 days if properly stored in an airtight container in the refrigerator. Reheat thoroughly before serving to ensure safety and freshness.

How do you know if sopas is spoiled?

Spoiled sopas may develop a sour smell, off taste, or unusual texture, such as sliminess. Visible mold or excessive separation of the coconut cream are also signs of spoilage.

Here are more delicious vegan recipes you can try:

Fresh Coconut Milk Smoothie

Apr 19, 2020 · 2 Comments

Indulge in a creamy and refreshing dairy-free Coconut Milk Smoothie, packed with the natural goodness of coconut and the perfect balance of sweetness. Made with just a few simple ingredients, this tropical treat is the perfect way to start your day or cool off on a hot afternoon.

Looking for more recipes that use coconut milk? Try my Filipino Tofu in Coconut Milk or my Grilled Eggplant with Coconut Milk.

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Benefits of Coconut Meat

Great source of fiber
Has a high amount of manganese that is needed to metabolize fat and supports functions of enzymes in the body
Has a high content of medium-chain triglycerides that are used by the body to produce energy
Boosts heart health
Helps maintain a healthy digestive tract
May improve the body's immunity

slices of young coconut meat in a pink bowl

Top Tips

When blending, make sure to place the hardest ingredient near the blade. Ice cubes are usually the hardest to liquefy, so put them in at the bottom, where the blade is.
Serve the smoothie immediately or keep it in a container and freeze it. Thaw at room temperature when you are about to serve.
You can freeze the coconut smoothie after blending it and blend it again when you are ready to serve it.

Substitutions

Fresh Coconut Meat:
- Shredded Unsweetened Coconut: For a similar texture.
- Coconut Flakes: Slightly different texture but still flavorful.
- Coconut Cream: For a richer, creamier texture.
Ice Cubes:
- Frozen Coconut Water: Adds more coconut flavor.
- Frozen Plant-Based Milk Cubes: For a creamier smoothie.
Agave Syrup:
- Honey: For a natural sweetener.
- Maple Syrup: For a different but pleasant sweetness.
- Date Syrup: For a rich, caramel-like flavor.
Chia Seeds:
- Flax Seeds: Similar nutritional benefits and texture.
- Hemp Seeds: Adds protein and a slightly nutty flavor.
- Poppy Seeds: For a different texture and slight crunch.
Coconut Milk or Any Plant-Based Milk:
- Almond Milk: For a nutty flavor.
- Oat Milk: For a creamy texture and mild taste.
- Soy Milk: For a neutral flavor and added protein.
- Cashew Milk: For an extra creamy texture.

two glasses of coconut smoothie topped with chia seeds

Variations

Tropical Coconut Smoothie

Ingredients: Add fresh or frozen pineapple and mango chunks.
Flavors: Blend with a splash of orange juice for a tropical twist.

Green Coconut Smoothie

Ingredients: Add a handful of fresh spinach or kale.
Flavors: Enhance with a green apple or kiwi for a refreshing taste

Storage

This coconut milk smoothie is best eaten fresh, but if you need to store it:

Refrigerator: Store the smoothie in an airtight container in the refrigerator for up to 2 days. Shake or blend again before serving to restore the texture and check for freshness before drinking.
Freezer: Store in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator before consuming, and shake or blend again before serving to restore the texture and check for freshness before drinking.

Ingredients

Listed below are all the ingredients you will need:

fresh coconut meat
ice cubes
agave syrup
chia seeds
coconut milk or any plant base milk

Instructions

Blend fresh coconut meat, ice cubes, agave or honey, chia seeds, plant-based milk, and in a blender until creamy and smooth, about 2 to 3 minutes in a high-speed blender:

This coconut smoothie is best served immediately after blending all the ingredients.

adding coconut strips in a glass of coconut smoothie

Enjoy a healthy drink!

two glasses of coconut smoothie with chia seeds

Yum!

Frequently Asked Questions

Can I blend this smoothie in advance?

Yes, you can. To prevent it from discoloration, freeze it then blend it again when you are ready to serve it.

How do I make my smoothie thicker?

To make your smoothie thicker, you can add frozen fruit, more ice cubes, or a banana. Chia seeds and flax seeds can also help thicken the smoothie as they absorb liquid.

How can I make my smoothie sweeter without adding sugar?

You can make your smoothie sweeter by adding naturally sweet fruits like bananas, dates, or ripe mangoes. You can also use natural sweeteners like honey, maple syrup, or agave syrup in moderation.

Can I use other plant-based milks instead of coconut milk?

Yes, you can use other plant-based milks such as almond milk, oat milk, soy milk, or cashew milk. Each will give a slightly different flavor and texture.

More delicious and healthy smoothie recipes:

two glasses of coconut smoothie on a table

5 from 2 votes

Print Pin Recipe

Fresh Coconut Milk Smoothie

Here's a 5-Ingredient Tropical Coconut Smoothie that is so refreshing and is best for a healthy breakfast or light snack!

Prep Time2

Total Time2

Course: Breakfast, Dessert, Snack

Cuisine: Filipino

Servings: 2 servings

Calories: 219kcal

Author: Lainey

Ingredients

▢ 1 cup fresh coconut meat
▢ 1 cup ice cubes
▢ 1-2 tablespoon agave syrup or honey
▢ 1 teaspoon chia seeds
▢ 2 cups coconut milk or any plant based milk

Instructions

Blend fresh coconut meat, ice cubes, agave or honey, chia seeds, plant-based milk, and in a blender until creamy and smooth, about 2 to 3 minutes in a high-speed blender.
Best served immediately.

Leave a Comment

Serving: 1gCalories: 219kcalCarbohydrates: 16gProtein: 3gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 340mgPotassium: 151mgFiber: 5gSugar: 10gVitamin A: 1IUVitamin C: 3mgCalcium: 322mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Pancit Molo

Apr 17, 2020 · 6 Comments

Try out this Pancit Molo recipe, a light, savory, and filling Filipino wonton soup, with each wonton wrapper filled with healthy vegetables and tofu. It's simple to make, vegetarian-friendly, and heartwarming. Enjoy this delicious treat in every sip and bite!

Are you interested in making more Filipino soup recipes? Try this Sotanghon at Upo Soup, Filipino Hot Soup, and Vegan Misua Soup!

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What is Pancit Molo?

Pancit Molo is a Filipino soup popularly known to originate in the province of Iloilo, Philippines, particularly from the town of Molo, hence the name of the dish. Despite its name, this Pinoy "pancit" dish has no noodles, just wonton-like dumplings in place of the noodles.

The original pancit molo is a delicious soup made up of dense wonton dumplings filled with minced meat, vegetables, and spices. The filling could be shredded chicken meat, ground pork, or beef. This savory and light dumpling soup has been a Filipino favorite since it was created in the Philippines.

For a vegetarian version, I used molo (wonton wrappers) filled with minced vegetables and textured vegetarian protein (TVP) then boiled to deliciousness in a savory soup with shredded mushrooms.

It's an ideal soup dish to serve for a filling, heartwarming, and healthy meal. Read on to learn more about this amazing soup recipe!

Variations

If you love leafy vegetables in your pancit molo soup, you can add bok choy leaves right before you take it off from the stove.
To add a delicious, umami kick, try flavoring with nutritional yeast.

Substitutions

Filling: Seitan, finely chopped mushrooms, or lentils with herbs or chopped vegetables can be used instead of tofu and TVP in this vegetarian recipe.
Vegan Wrapper: Look for egg-free wonton wrappers or prepare your own with flour, water, and a touch of salt for a vegan dish.

Storage

Make pancit molo balls ahead and chill or freeze them. Thaw at room temperature when you are ready to use them.
Leftover vegetarian Pancit Molo can be refrigerated in an airtight container for up to three days.
To maintain texture, keep the broth and dumplings separate and warm well before serving.

Ingredients

Listed below are all the ingredients you will need:

Molo (Wonton):

textured vegetarian protein (TVP)
hot water
carrots
soft tofu
garlic
green onions
salt
pepper
molo wrappers

For Frying:

unrefined coconut oil
garlic

Soup Base:

garlic, minced
white onion
oyster mushroom
water
salt
pepper
mushroom seasoning*

Instructions

In a bowl, soak TVP in hot water for about 5-10 minutes or until TVP has expanded and looks “fluffy”. Remove the water and now it’s ready to use.

Then it's time to make your own fried garlic. Heat enough oil in a pan and add in the minced garlic:

Fry the minced garlic until golden brown and set aside:

In another bowl, add TVP, carrots, tofu, garlic, green onions, salt, pepper, and mix until combined:

ingredients for vegetarian pancit molo filling

Preheat oil in a frying pan over medium heat. Add the filling and fry for about 5-10 minutes:

sauteing the pancit molo filling in a pan

Transfer the filling to the container and allow to cool completely:

pancit molo filling inside a glass tray and on a ladle

To assemble:

Lay a piece of wonton wrapper flat on a plate. Scoop 1 tablespoon of the mixture and place in the middle of the wonton wrapper:

Wet the edges of the wonton wrapper with water. Fold the wonton wrapper over the mound to form a triangle. Press the sides to keep the mixture intact:

folding the molo wrapper into a triangle

Make sure to secure the molo filling, like so:

Take the two sides of the wrap and fold it towards the center. It should look like a bishop's mitre or head gear:

After sealing the sides, it would look like this:

Set dumplings on a tray. Repeat the process until all the molo filling has been used:

assembled vegetarian pancit molo on a plate

For the Soup:

Preheat oil in a pot over medium heat. Add garlic and onions:

Then add the shredded oyster mushroom and saute until onions are translucent:

sauteing onion, garlic and shredded mushroom

Add water and bring to a roiling boil:

mushrooms, garlic and onion with water on a pan

Cover the pot to make the boiling process faster:

Now that it is already boiling, add pancit molo (wontons):

Add salt:

adding salt to the vegetarian pancit molo soup

Add the pepper and mushroom seasoning and boil for 5 more minutes or until the wontons start to float:

adding pepper and mushroom seasoning to the pancit molo soup in a pan

Remove from the heat and transfer in a bowl and garnish with fried garlic which we made earlier. This part is optional, but by adding green onions or leeks takes the soup to the next level of deliciousness. 🙂

garnishing pancit molo soup with fried garlic and green onions

Pancit Molo is best served hot. This dish is one of my comfort foods!

pancit molo served in a small black bowl with a serving spoon

This Filipino cuisine will always be an all-time favorite, not just for Filipinos but to everyone who loves an amazing wonton soup!

delicious vegetarian pancit molo in a black bowl with spoon

Top Tips

When making fried garlic, make sure to set your stove on low heat. Garlic tends to burn quickly and will result in a bitter taste.
For a tastier soup, use vegetable broth to simmer the pancit molo.

FAQ

How do you wrap the Pancit Molo?

The steps are very easy. You just need to place enough amount of filling and seal the sides by wetting the wonton wrapper with a little water.

Is Vegetarian Pancit Molo soup similar to Chinese Wonton Soup?

It is quite similar. The way it is prepared is similar, except that the ingredients for this recipe are all vegetarian-friendly.

Can I add coconut milk to the Vegetarian Pancit Molo soup?

Yes, you can. It would just make the soup a creamier than the usual Vegetarian Pancit Molo.

More Filipino Recipes

More delicious Filipino Dishes to try:

Applesauce Banana Muffins

Apr 13, 2020 · 1 Comment

Looking for a soft, fluffy, and slightly sweet muffin that's also better-for-you? These Applesauce Banana Muffins are just the thing! Made with ripe bananas, applesauce (or oil), and warm spices like cinnamon and nutmeg, they're totally vegan and loaded with melty chocolate chips—yum!

If you’re a muffin lover, don’t miss out on these kid-approved and nutrient-packed bakes: Lemon Coconut Flour Muffins and Healthy Zucchini Muffins.

vegan applesauce banana muffin on a saucer

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What are Applesauce Banana Muffins?

This banana muffin recipe is a lighter take on traditional muffins. By swapping butter for unsweetened applesauce, you get a moist muffin without losing any of the sweetness.

Applesauce has been a trusted baking trick for decades to make low-fat treats, and when paired with ripe bananas, it creates a super-soft texture that kids and adults love.

Baked in standard muffin tins and ready in under an hour, this is a great recipe to keep in your rotation—especially if you always seem to have brown bananas sitting on the counter!

Substitutions

whole wheat flour – sub with oat flour or a gluten-free blend for a free flour version

brown sugar – coconut sugar or honey for natural sweeteners
cane sugar – use maple syrup or skip for a low sugar option
vegetable oil – swap with more unsweetened applesauce, coconut oil, or olive oil
chocolate chips – swap with raisins or nuts

fresh vegan applesauce banana muffins on a bowl lined with blue cloth

Variations

Mini Muffins – Use mini muffin tins and bake for 18-20 minutes
Nutty – Add chopped walnuts or pecans
Oatmeal Banana Muffins – Mix in rolled oats for fiber
With Vanilla – Add 1 tsp vanilla extract for warmth

Storage & Leftovers

Countertop – Store in an airtight container for up to 3 days
Refrigerator – Keeps well up to 1 week
Freezer – Place in freezer-safe bags and freeze for 2 months
Room temperature tip – Reheat in a toaster oven for that fresh-baked feel

easy vegan applesauce banana chocolate muffins on a cooling rack

Ingredients

Listed below are all the ingredients you will need:

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or grease muffin pans.

In a large mixing bowl, mix flour, brown sugar, cane sugars, cinnamon, baking soda, nutmeg, salt until well combined:

mixing the dry ingredients for the vegan applesauce banana chocolate muffins in a red bowl

In another large bowl, mix bananas, oil, coconut milk until well combined:

mixing the wet ingredients in a large bowl

The mixture will look like this after thoroughly mixing:

incorporating the wet ingredients in a clear bowl

Then add the dry ingredients into the wet and mix until just combined:

adding the dry ingredients to the wet ingredients and mixing with a wire whisk

Make sure that you have mixed it thoroughly and there are no lumps from the dry ingredients:

well-mixed batter of vegan applesauce banana chocolate muffins

You can now incorporate the chocolate chips into the batter:

ready to bake batter of vegan applesauce banana chocolate muffins

Add the batter into the muffin cups and bake for 30 to 35 minutes or until a toothpick inserted in the center of a muffin comes out clean.

ready to bake vegan applesauce banana muffins on a muffin tray

These Vegan Banana Chocolate Muffins smelled so good in my kitchen!

freshly baked vegan applesauce banana muffins

When I arranged them on this cake tray, I couldn't wait to take a bite 🙂

delicious vegan applesauce banana chocolate muffins on a cake tray

The muffin is soft with just the right amount of sweetness, and it has such a pleasing texture!

vegan applesauce banana muffin with a bite

Serve it with cold fruit juice or with a hot cup of coffee!

delicious vegan applesauce banana chocolate muffin on a bowl

These Vegan Banana Chocolate Muffins are also perfect for tea parties and potlucks!

delicious vegan applesauce banana muffin on a pretty plate

Top Tips

Do not overmix the batter. Just make sure everything is well incorporated and no lumps are formed from the wet ingredients. Overmixing the batter will make the muffin hard.
You can make this into a banana bread instead of muffins. Just use a nonstick loaf pan and bake it!
Always use very ripe bananas when making muffin recipes like this. Overripe bananas will make the muffins or bread sweeter, and it's more aromatic.
Use muffin liners if you do not have nonstick muffin pans.

FAQ

Could this recipe be made as banana bread?

Yes, definitely! You can change the muffin tins into a loaf tin and you now a have a Vegan Banana Chocolate bread 🙂

What is the number one mistake made when making banana bread?

Overmixing the batter is the most common mistake—it makes the banana bread tough and dense instead of light and fluffy. Stir just until the ingredients are combined for the best texture.

What does applesauce do in baking muffins?

Applesauce adds moisture and natural sweetness to muffins, and it's often used as a healthier substitute for oil or butter. It also helps keep the texture soft and tender without adding a lot of fat.

More delicious muffin recipes:

More delicious dessert recipes:

The Easiest Tofu Poke

Apr 10, 2020 · 8 Comments

This is the Easiest Tofu Poke bowl recipe ever! It’s like traditional Hawaiian Poke but made with tofu for an easy vegan vegetarian meal. This vegan tofu poke features deliciously firm tofu, a medley of herbs and spices, and a kick of sriracha mayo.

Enjoy more tofu goodness with these flavorful tofu recipes: Tofu Sisig, Tofu Binakol, Wasabi Tofu, and my easy Tofu Scramble.

delicious tofu poke bowl with sriracha sauce and green onions

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Health Benefits of Tofu

Excellent source of plant-based protein, essential for muscle repair and growth.
Contains all nine essential amino acids, making it a complete protein.
Low in calories, which makes it a great option for those looking to maintain or lose weight.
Iron is crucial for transporting oxygen in the blood, and tofu provides a significant amount of this mineral.
Often fortified with calcium, which is important for bone health.

Substitutions

Tofu Alternatives: For a firmer texture and additional protein, try using tempeh instead of tofu. For a soy-free option, use shelled edamame.
Sauce Variation: Swap sriracha mayo with spicy mayo for a different kind of heat.

Variations

You can add sliced vegetables like ginger and carrots if you enjoy a bit more texture in every bite!
You can squeeze a quarter slice of lemon or lime juice for a delicious tangy taste.
If you love crispy tofu, you can fry the tofu coated with cornstarch.
Drizzle a bit of maple syrup for a slightly sweet taste in your gluten-free tofu poke.
Mix in some avocado, cucumber, pineapple, mango, and edamame beans for a more interesting texture in your tofu poke bowl.

delicious hawaiian tofu poke on a white plate

Storage

Tofu poke can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the tofu and rice separately to prevent the rice from becoming soggy.

Top Tips

Not pressing the tofu: If you skip this step, the tofu can be too watery and not absorb the marinade well.
Over-marinating: This vegan poke bowl is best marinated overnight. However, avoid letting it sit for more than 24 hours as the tofu can become too salty.
Using the wrong tofu: Ensure you use extra firm tofu for the best texture.

tofu poke in a white plate with sriracha mayo

Ingredients

Listed below are all the ingredients you will need:

extra firm tofu
soy sauce
sesame oil
sweet onions
salt
sesame seeds
green onions
sriracha mayo

Instructions

Drain the tofu from the packet then chop the tofu into ½-inch cubes and place in a mixing bowl:

Add soy sauce, sesame oil, onions, and salt:

Add in the sesame seeds:

tofu cubes, soy sauce, onions and sesame seeds in a bowl

Toss all the ingredients lightly:

Drizzle with sriracha mayo and refrigerate for 30 minutes or best overnight to let the flavors combine:

Garnish with sliced green onions:

Served this Tofu Poke chilled. It is best served with steamed brown rice.

Frequently Asked Questions

Can I use silken tofu for this recipe?

It’s not recommended as silken tofu is too soft and will not hold up well in this dish.

How spicy is sriracha mayo?

It has a moderate level of heat, but you can adjust the amount of sriracha to suit your taste.

I only have red onions. Can I use it instead of the white variety?

Yes, you can use red onions. It has a stronger taste than the white variety of onions.

5 from 4 votes

Print Pin Recipe

The Easiest Tofu Poke

Make this high protein and easy Vegan Tofu Poke with delicious firm tofu and a few herbs and spices, plus the tasty sriracha mayo!

Prep Time5

Cook Time30

Refrigeration30

Total Time1 5

Course: Vegan

Cuisine: Filipino, Hawaiian

Keyword: vegan tofu poke

Servings: 4

Calories: 141kcal

Author: Lainey

Ingredients

Tofu Marinade:

Optional:

▢ Sriracha mayo for serving

Instructions

Prepare the Tofu:

Squeeze out all the water from the tofu by pressing it for 2 minutes or simply using your hands.
Chop the tofu into ½-inch cubes and place them in a mixing bowl.

Marinate:

Add the soy sauce, sesame oil, chopped sweet onions, and salt to the tofu.
Toss in the sliced green onions and sesame seeds.
Lightly toss all ingredients to ensure the tofu is evenly coated.

Chill:

Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to meld together.

Serve:

Serve the marinated tofu chilled, alongside steamed rice. Optionally, drizzle with sriracha mayo for an extra kick.

Leave a Comment

Serving: 1gCalories: 141kcalCarbohydrates: 3gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 2170mgPotassium: 62mgFiber: 0.3gSugar: 1gVitamin A: 0.2IUVitamin C: 1mgCalcium: 8mgIron: 0.5mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Tofu poke is one of my go-to meals when I'm too lazy to cook, and it's my go-to recipe whenever there's a church potluck.

I've tried making this recipe using only tofu, soy sauce, sesame oil, onions, and salt, but adding the sesame seeds, green onions, and sriracha mayo give it that Hawaiian flavor.

Keep in mind, there are so many variations of tofu poke, but here's my version of it. 🙂

Banana and Mango Smoothie with Milk

Apr 6, 2020 · 2 Comments

This 4 ingredient Banana and Mango Smoothie with Milk is delicious, creamy, and refreshing! Made with fresh and ripe mango cubes, frozen bananas, dairy-free milk, and chia seeds full of nutritional benefits, all packed in a glass.

Looking for more smoothie recipes? Try my delicious Smoothie Bowls or Dragon Fruit Smoothie.

Delicious banana mango smoothie in a glass

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What Kind of Mango Should I Use?

Both Ataulfo and Philippine mangoes are excellent choices, but any ripe mango will do. Use what you have on hand.

What Kind of Banana Should I Use?

If you're in Asia, particularly in the Philippines, consider using Lakatan bananas. They offer just the right balance of sweetness, slight tanginess, and a creamy texture. In the US, standard bananas available at grocery stores are sufficient.

Health Benefits of Bananas

Great source of manganese which is good for the skin
Has a good content of potassium good for regulating blood pressure
Bananas are good for the heart health
Aids in digestion and some gastrointestinal illness
Great source of energy

Top Tips

Add a frozen banana and/or frozen mangoes for extra creaminess in your smoothie.

When you're blending, put the hardest stuff near the blade. If you're using ice cubes, they're the toughest, so make sure they're at the bottom, close to the blade.

Variations

Creamy Coconut: Blend in coconut milk for a creamy, tropical twist.
Creamy Oatmeal: Blend in cooked oats for a thicker, more satisfying smoothie.
Yogurt: Add regular or plant-based yogurt to add more creaminess and protein

Substitutions

Liquid Base:
- Almond Milk: For a nutty flavor and creaminess.
- Coconut Water: For a refreshing, tropical taste.
- Orange Juice: For a citrusy kick and added sweetness.
Sweeteners:
- Honey or Agave: For natural sweetness.
- Maple Syrup: For a rich, caramel-like flavor.
- Medjool Dates: For natural sweetness and added fiber.
Extras:
- Spinach or Kale: For added greens and nutrients.
- Chia Seeds: For fiber, omega-3s, and thickening.
- Favorite Protein Powder: For an extra protein boost.

Storage

Prepared Smoothie: If you have leftover smoothie, transfer it to an airtight container and store it in the refrigerator. Smoothies are best consumed fresh but can be stored for up to 24 hours. Shake or stir before drinking as separation may occur.

Ingredients

Smoothie:

ripe mango cubes (Ataulfois is best to get the best flavor)
frozen banana
chia Seeds
plant-based milk

Garnishings:

chia seeds
mint leaves for garnish

Instructions

Place frozen bananas in the blender:

Then add the sliced mangoes:

Add now the chia seeds:

added chia seeds to the banana mango smoothie ingredients in the blender

Pour in the plant-based milk:

Blend until creamy and smooth, about 2 to 3 minutes:

blended ingredients of banana mango smoothie

Bananas and mangoes are a delicious combination, especially with plant-based milk and chia seeds!

banana mango smoothie with chia seeds and mint leaves

Frequently Asked Questions

Are mango and banana a good combination?

Mango and banana can indeed be a delicious combination! Both fruits have their own distinct flavors, but they also complement each other well. The sweetness of ripe mangoes pairs nicely with the creamy texture and slightly tangy taste of bananas. Whether in a fruit salad, smoothie, or dessert, combining mango and banana can create a delightful flavor profile that many people enjoy. Plus, both fruits offer a range of vitamins, minerals, and dietary fiber, making them a nutritious choice when eaten together.

Is it good to put milk in fruit smoothies?

Texture and Creaminess: Milk, especially dairy milk or alternatives like almond milk or coconut milk, can add creaminess to smoothies, making them smoother and more enjoyable to drink.
Nutritional Boost: Milk adds protein, calcium, and other nutrients to the smoothie, making it more filling and potentially more balanced in terms of macronutrients.
Taste: The taste of milk can complement certain fruits, adding a subtle creaminess that enhances the overall flavor of the smoothie.
Dietary Restrictions: Some people may be lactose intolerant or have dairy allergies, in which case they can opt for dairy-free milk alternatives.
Caloric Considerations: Milk adds calories to the smoothie, so if you're watching your calorie intake, you may want to consider lower-calorie alternatives like water or coconut water.

Here are more delicious and nutritious smoothie recipes:

mango banana smoothie topped with mint and chia seeds

5 from 1 vote

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Banana and Mango Smoothie with Milk

This 4 ingredient Banana Mango Smoothie is delicious, creamy and refreshing -made with fresh and ripe mango cubes, frozen bananas, dairy-free milk, and chia seeds!

Prep Time1

Blend Time1

Total Time2

Course: Breakfast, Snack

Cuisine: Filipino

Servings: 2 servings

Calories: 148kcal

Author: Lainey

Ingredients

Smoothie

▢ 1 cup ripe mango cubes *
▢ 1 cup frozen banana
▢ ¼ teaspoon chia Seeds
▢ 1 ½ cup plant-based milk

Garnish

▢ ¼ teaspoon chia seeds
▢ 3-4 mint leaves

Instructions

Blend mangos, banana, plant-based milk, and chia seeds in a blender until creamy and smooth, about 1 minute if using a high speed blender. If not, it will take 2-3 minutes.

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Notes

*Ataulfois is best to get the best flavor

Serving: 1gCalories: 148kcalCarbohydrates: 31gProtein: 3gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 246mgPotassium: 420mgFiber: 4gSugar: 21gVitamin A: 1005IUVitamin C: 37mgCalcium: 248mgIron: 0.5mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Vegan Filipino Bola Bola

Apr 3, 2020 · 4 Comments

Try this healthy Vegan Filipino Bola Bola recipe, a plant-based version of the Philippines' traditional meatballs with a sweet and sour sauce. Discover the delicious flavors of this simple and tasty dish today and satisfy your comfort food cravings. Check this out!

Looking for more vegan Filipino recipes? Try my Vegan Binakol, Vegan Cansi, and Vegan Kare-Kare recipe!

vegan bola bola in white bowl with a pan in the background

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What is Vegan Filipino Bola Bola?

This Vegan Filipino Bola Bola is a plant-based variation of Bola Bola recipe, a popular sweet and sour meatball dish in the Philippines. Bola Bola are traditionally made with ground pork, or beef, or a combination of the two, then seasoned and steamed to deliciousness! In this vegan recipe, we used garbanzo beans, also known as chickpeas, as the meat alternative.

These Filipino meatballs are usually served with a savory sauce with white rice. They can be used as a filling for any siopao recipe, or a plant-based protein in a variety of recipes, including soups and main courses.

This vegan Filipino bola bola recipe is perfect to serve on any occasion or celebration with the whole family. It's also a great option for a delightful Filipino cuisine experience. Learn more below and give this a try!

Health Benefits of Garbanzo Beans

Here's a fun fact: Did you know that garbanzo beans (chickpeas) are the healthiest beans you can eat? The following are their amazing health benefits:

Promotes heart health.
Packed with vitamins and minerals.
Rich in protein, folate, fiber, and iron.
It may help prevent diabetes, gut flora, and obesity.

Substitutions

Oil - If you don't like cooking with coconut oil, use vegetable or olive oil instead.
Binder - If oats are unavailable, replace them with gluten-free breadcrumbs, crushed corn flakes, or rice cereals.
Plant-based Ground - you may substitute chickpeas with crumbled tofu, tokwa, or tempeh, chopped mushrooms, mashed lentils or beans, textured soy protein (TVP), or vital wheat protein.

Variations

Spicy - mix in some finely chopped green chilies, jalapeños, or bell peppers with the meatballs for a spicy kick.
Aromatic - add fresh herbs like basil, parsley, and cilantro to make aromatic and tasty meatballs.
Asian flavor - mix finely chopped water chestnuts and green onions into the meatball, and season with soy sauce and hoisin sauce. Then, serve them with a sesame-ginger dipping sauce for an Asian twist.

Storage Tips

Let the cooked meatballs cool completely before storing in an airtight container. Then, refrigerate them for up to 5 days.
Feel free to freeze the bola bola in a freezer-safe bag for up to 6 months.

vegetarian meat balls in a white bowl with purple flowers, a pan, and a wooden spoon in the background

Ingredients

Listed below are all the ingredients you will need:

Veggie Meatballs (Bola Bola):

garbanzos beans
cumin
coriander powder
pepper
oats
all-purpose flour

Bola Bola with Sauce:

unrefined coconut oil
white onion
garlic
soy sauce
tomato sauce
tomato paste
pineapple chunks
green bell peppers
red bell peppers
salt
black pepper

Instructions

In a blender, add the garbanzo beans and the liquid from the garbanzo beans. Then, blend until pulpy and pour into a medium-size bowl.

In the same bowl, mix together the cumin, coriander powder, teaspoon of pepper, rolled oats, and all-purpose flour:

Flour in a clear glass bowl on a wooden white table

Once everything has been combined, take 2-3 tablespoons and roll it into a ball:

meatballs in a glass bowl on a wooden white table

In a frying pan over medium heat, add unrefined coconut oil and sauté the onion and garlic until translucent:

Add meatballs and fry until all sides are golden brown:

frying garlic, onions, and vegetable meatballs in a frying pan

In the same pan, mix together the soy sauce, tomato sauce, tomato paste, pineapple chunks, bell peppers, salt, and pepper:

collage of soy sauce, tomato sauce, pineapple sauce, green & red bell peppers in a frying pan

Simmer for about 2 minutes, and best served hot. Enjoy!

freshly cooked vegan bola bola in a white bowl

FAQs

What does bola bola mean?

Literally translated from Tagalog to English, it means "ball ball".

What kind of brand of all-purpose flour is best to use for bola bola?

I personally like anything produced by Bob's Mill or Pillsbury, and if you can get organic flour that works too.

Can I freeze the veggie meatballs (bola bola)?

Yes, you can freeze the veggie meatballs, but not the sauce. It's best made fresh.

More Vegan Recipes

vegetable meatballs with red peppers and a leaf in a white bowl

Sweet Potato Leaves Juice Recipe

Mar 30, 2020 · 1 Comment

Enjoy this Sweet Potato Leaves Juice Recipe that is a very nutritious drink made of sweet potato leaves, calamansi juice, and natural sweeteners! The combination of calamansi juice and the sweet potato leaves creates a drink that boost the immune system and ward off illnesses!

Make more of my delicious beverage and smoothie recipes: fresh Cantaloupe Juice, creamy Papaya Banana Smoothie, and kid-friendly Strawberry Banana Smoothie!

delicious sweet potato leaves juice in a glass with lemon slice

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What is Sweet Potato Leaves Juice

Sweet Potato Leaves Juice is a cooling, vibrant, and highly nutritious beverage made from the often-overlooked leaves of the sweet potato plant. In the Philippines, this is commonly known as talbos ng kamote or camote tops.

Paired with calamansi juice and natural sweeteners, this juice is a perfect blend of edible greens and tangy citrus. It’s not only delicious but also a fantastic way to incorporate more greens into your diet in a fun and flavorful way.

In a world full of sugary, processed drinks, homemade juices are a healthy choice. Making your own juice at home lets you choose fresh, natural ingredients without any added chemicals. Plus, it feels great to enjoy a drink you made yourself!

Health Benefits of Sweer Potato Leaves

Can be a diet therapy for diabetes
Contains Vitamin K that helps in de-calcifying the arteries of the heart
Has lots of antioxidants and is known to reduce the mutation of cancer cells
Has polyphenols that fight off free radicals, which can damage your cells and lead to diseases like heart disease
Help prevent kidney stones because it’s good at reducing inflammation in your body
It has a high content of lutein and zeaxanthin that helps to improve eye health

Substitutions

If you can’t find calamansi, feel free to use lime or lemon juice. Both will offer a similar tartness, though the flavor profile will be slightly different.
If you have honey at home, you can replace the sugar with a healthier option and that is honey.

Variations

Add turmeric, ginger or a cinnamon stick for extra zing.
Try adding orange, beets, spinach, or green apple for variety and added nutrients.
Instead of just adding calamansi juice, you can also squeeze in lemon juice. You will love the different layers of citrus fruits in your drink!

Storage

If you have leftover juice, store it in an airtight container in the refrigerator. The juice will stay fresh for up to 2 days. Before serving again, give it a good stir, as natural separation may occur.

Top Tips

Always wash the sweet potato greens before putting them into the boiling water.
This juice is best enjoyed cold, making it a perfect drink for hot summer days. Pair it with light meals like salads, grilled fish, or even a tropical fruit platter.
The juice’s vibrant flavor also makes it an excellent palate cleanser between courses.

Ingredients

These are the ingredients that you will need:

water
red sweet potato leaves
calamansi juice (removed seeds)
refined sugar
lemon

ingredients of sweet potato leaves juice

Instructions

Here is a close-up of the sweet potato leaves (still with little bit of stems attached):

Prepare the sweet potato leaves for drinking. In a pot over high heat, bring to a boil 6 cups of water:

Then add the red sweet potato leaves:

adding the sweet potato leaves to the boiling water

Let it boil rapidly for 5 minutes, then remove the leaves:

Strain the potato leaves water in a large bowl or cup:

taking out the sweet potato leaves from the boiling water

In another bowl, dilute ½ cup HOT sweet potato leaves the water with sugar.

In a pitcher or glass, add ice cubes:

Next add fresh juice of calamansi, sweet potato water, sugar water, and mix until well combined:

Notice as you pour the water the color of the water turns pinkish-red:

adding the boiled water of the sweet potato leaves to the calamansi juice

Add lemon for garnish and serve immediately:

delicious sweet potato leaves juice in a two glasses with lemon slice

Enjoy this super healthy cooling drink with your favorite Filipino dessert!

delicious sweet potato leaves juice in a glasses with lemon slices

Frequently Asked Questions

Are sweet potato leaves healthy?

Yes! They contain a lot of nutrients that help the body with many health concerns.

Can I drink sweet potato leaves every day?

You can drink sweet potato leaves every day, but it's best to start slowly and see how your body reacts. They are healthy, but too much of anything can be hard on your stomach.

Are sweet potato leaves edible raw?

Yes, sweet potato leaves are edible raw, but they can be a bit tough and bitter. Many people prefer to cook them to make them softer and tastier.

freshly made kamote tops juice with lemon slide

5 from 1 vote

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Sweet Potato Leaves Juice Recipe

This Sweet Potato Leaves Juice Recipe is a cooling, pretty, and very nutritious drink made of sweet potato leaves, calamansi juice and natural sweeteners!

Prep Time7

Cook Time5

Total Time12

Course: Drinks

Cuisine: Asian, Filipino

Servings: 4 -6 servings

Calories: 60kcal

Author: Lainey

Ingredients

▢ 6 cups water
▢ 1 bunch or 5 to 6 cups red sweet potato leaves
▢ ⅓ cup calamansi juice removed seeds
▢ ¼ cup refined sugar
▢ 1 lemon garnish

Instructions

In a pot over high heat, bring to a boil 6 cups of water. Then add the red sweet potato leaves and boil the leaves for 5 minutes, then remove the leaves.
Strain the potato leaves water in a large bowl or cup.
In another bowl, dilute ½ cup HOT potato leaves water with sugar.
In a pitcher, add ice cube (if serving immediately, if not skip this step).
Next add calamansi juice, sweet potato water, sugar water, and mix until well combined. Notice as you pour the water the color of the water turns pinking red
Add lemon for garnish and serve immediately

Leave a Comment

Serving: 1gCalories: 60kcalCarbohydrates: 16gProtein: 0.5gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 19mgPotassium: 66mgFiber: 1gSugar: 13gVitamin A: 161IUVitamin C: 17mgCalcium: 24mgIron: 0.3mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Asian Tofu Scramble

Mar 27, 2020 · 3 Comments

Have a bite of this delicious Asian Tofu Scramble - Filipino Style! It's fluffy, filling, and full of soy protein from the tofu. This is a great alternative to scrambled eggs without all the cholesterol. Give this a try for a guilt-free breakfast meal!

If you're all about tofu, also get a taste of my Vegan Chicken Afritada and Tofu Sisig! Yum!

delicious and fluffy tofu scramble on a plate

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What is Tofu Scramble?

Tofu scramble is a vegan version of scrambled eggs with Filipino seasonings. Tofu, also known as "tokwa," was brought by Chinese immigrants and is now a staple in Filipino cuisine. This variation is made with onion, garlic, tomatoes, soy sauce, and calamansi juice, and often served with bell peppers or malunggay for a hearty and tasty meal.

With the growing popularity of plant-based diets, Filipino-style tofu scramble has become a favorite among vegans and health-conscious individuals. Versatile and easy to prepare, it can be enjoyed for breakfast, brunch, or as a main dish with rice or pandesal.

This dish highlights the adaptability of Filipino cuisine, blending traditional ingredients with global trends while celebrating its cultural identity. Learn more below!

Health Benefits of Tofu

A healthy and filling alternative to meat.
Good source of healthy protein, vitamins, and minerals.
Contains calcium, which supports strong bones and teeth.
Provides carbohydrates, offering a source of energy for the body
Soy protein lowers bad cholesterol and is rich in fiber, which aids digestion.
High in potassium and low in sodium, beneficial for heart health and blood pressure regulation.

Variations

Spicy Siling Labuyo Variation - Incorporate siling labuyo (bird’s eye chili) for a fiery kick. Then, add diced green beans and drizzle with calamansi juice for a tangy, spicy, and aromatic version.
Adobo-Style Tofu Scramble - Use adobo seasoning (soy sauce, vinegar, bay leaf, and pepper) to flavor the tofu. Then, add sliced mushrooms and red onions for a meaty texture and depth of flavor.
Breakfast Veggie Medley - Add spinach, kale, diced potatoes, carrots, and green peas to the tofu scramble. Season with a pinch of curry powder and soy sauce for a hearty, vegetable-packed breakfast.

Substitutions

Red onion - Replace with yellow onion, white onion, or shallots for a milder flavor.
Firm tofu - Substitute with extra-firm tofu for a chewier texture or silken tofu for a softer scramble. Tempeh (crumbled) can also be used for a different texture.
Milled cashew powder or vegan parmesan - Use almond meal, sunflower seed meal, or nutritional yeast for a similar nutty flavor and richness.
Salt - If you do not have black salt, you can use mushroom seasoning. You can find this at your local Asian market or Trader Joe's. Keep in mind, that black salt gives the eggy flavor.
Oil - When sautéing the ingredients, you may use olive oil. Just be careful to sauté quickly since olive oil tends to burn more quickly than other kinds of oils.

Storage

Refrigerator Storage: Store the tofu scramble in an airtight container in the refrigerator for up to 3-4 days. Allow the dish to cool completely before transferring it to the container to prevent condensation, which can make the dish soggy.
Freezer Storage: Freeze the tofu scramble in a freezer-safe container or resealable bag for up to 2 months. Portion it out into single servings before freezing for convenience. Flatten the bag to save space and for quicker thawing.
Reheating Instructions: For refrigerated tofu scramble, reheat in a skillet over medium heat for about 5-7 minutes, stirring occasionally. Add a splash of water or vegetable broth if it appears dry. For frozen tofu scramble, thaw it overnight in the refrigerator before reheating, or reheat directly from frozen in a skillet on low heat until warmed through.
Freshness Check: Before consuming stored tofu scramble, check for smells or changes in texture. Discard if it smells sour or appears slimy.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

unrefined coconut oil or olive oil
tomatoes
red onion
firm tofu
paprika powder
turmeric powder
cumin
black pepper
garlic powder
cashew powder (milled) or vegan parmesan (homemade recipe)
black salt

See the recipe card for quantities.

Instructions

Preheat the pan over medium high heat and add coconut oil. Sauté onions and tomatoes until onions are translucent.

Add mashed tofu, mix until combined then allow it to simmer for 5 minutes.

sauteing tofu together with tomatoes and onions

Lower the heat and add paprika, turmeric powder, cumin, and black pepper for flavor.

adding cumin, turmeric powder, black pepper and garlic powder

Mix until tofu turns yellowish.

mixing the tofu scramble until it becomes yellowish

After a minute, add garlic powder and mix.

adding garlic powder to the tofu scramble

Next, add in cashew powder and mix.

adding cashew powder to the tofu scramble

Finally, add black salt this will give you an eggy savor.

Add sliced chives or green onions to garnish, and add a pinch of salt if needed.

adding sliced chives or green onions to the tofu scramble

Best served immediately with bread or steamed rice!

Hint: If you are a burrito or tortilla lover, you can make this tofu scramble as filling!

⭐ Top Tip

Before frying or sautéing your tofu, make sure the tofu is dry to avoid too much splattering of oil or burning yourself. To remove the water, simply wrap the tofu with a paper towel, place tofu on one hand, and press down onto the tofu to release the water. You may also buy a tofu presser to do it easily.

FAQ

What makes tofu scramble yellow?

It is the turmeric powder that makes the tofu scramble yellow since turmeric has a natural yellow tinge to it.

Does tofu scramble taste like eggs?

It almost has an egg-like taste due to the black salt and also the yellowish color from the turmeric makes it look like scrambled eggs.

What kind of tofu should be used for tofu scramble?

The best tofu to be used is firm tofu since it is easier to handle especially when slicing it.

More Recipes

Want more Tofu? Try these recipes:

How to Make Salabat

Mar 22, 2020 · 6 Comments

Learn how to make Salabat at home for an immune-boosting drink made with fresh ginger and turmeric roots. This easy and healthy Filipino recipe soothes sore throats and provides comfort, especially during cold and flu seasons. Try this delicious, 5-ingredient drink today!

Looking for more easy health-boosting recipes? Check out my Calamansi Juice, Malunggay Pineapple Smoothie, and Elderberry Syrup Recipe!

salabat in a glass teapot and cups beside fresh ginger and turmeric roots on a white surface

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What is Salabat?

Salabat is a traditional Filipino ginger tea that is known for its relaxing and amazing health benefits. It is commonly made by boiling ginger slices in water, occasionally with a mixture of honey, lemon, or other spices to increase the flavor and therapeutic effects. Its main ingredient, fresh ginger root, is popular for its warm, spicy flavor and medicinal properties.

In this recipe, I used fresh ginger and turmeric roots boiled in water, with honey to sweeten the tea, and a hint of cinnamon powder. This herbal tea is often taken to soothe sore throats, digestive problems, and boost the immune system, making it a popular natural home remedy, particularly during the cold and flu season.

Would you like to taste and experience the warmth of this Filipino salabat? Just continue reading and follow our simple step-by-step instructions here to prepare this fresh ginger tea. Enjoy a warm, health-boosting cup of salabat at home today!

fresh ginger and turmeric roots, salabat tea in cups and glass teapot on a white surface with blue-striped cloth

Health Benefits of Salabat

Helps relieve menstrual cramps.
Boosts the body's immune system.
Rich with anti-inflammatory effects.
Loaded with antioxidant properties.
Helps improve the respiratory system.
Improves blood circulation in the body.

Salabat tea in a glass teapot, ginger, and turmeric roots on a white table

Variations

Zesty Salabat: add a squeeze of calamansi, lime, or lemon juice for a zesty flavor.
Mint Salabat: stir in some fresh mint leaves while boiling to add a refreshing flavor and to aid digestion.
Spiced Salabat: combine a few cloves, cardamom pods, and star anise with ginger in the boiling water for those who prefer a rich, aromatic tea.

Substitutions

If you don't have honey at home, you can use coconut sugar or brown sugar to sweeten the salabat.
Some do not have easy access to fresh ginger or turmeric so feel free to use the powdered ginger and turmeric.

Storage Tips

Allow salabat to cool to room temperature before storing it in an airtight container.
Refrigerate it for up to 3-4 days to maintain freshness and flavor.

pouring warm salabat on the two cups from a glass teapot

Ingredients

These are the ingredients that you will need:

water
ginger root
fresh turmeric root
honey
cinnamon powder

Instructions

In a pot over high heat, bring to a boil 5 cups of water:

In a mortar and pestle, smash ginger and turmeric:

pounding ginger and turmeric roots using mortar and pestle

Then add it to the boiling water and cook for 5-7 minutes:

This is how the salabat will look like after boiling it:

Next, strain and transfer to a teapot or your preferred container. Also, feel free to not strain and directly transfer to your choice of container:

delicious and comforting salabat on cups with fresh ginger and turmeric roots

Salabat is best served hot. Enjoy a healthy drink!

Top Tip

For a stronger ginger and turmeric flavor, steep them for a longer time.

FAQ

Is salabat good for the voice?

Salabat is very soothing to the throat so if ever you have a sore throat, this is a very good beverage to have.

Can ginger cure a cough?

Ginger is known to soothe dry cough so drinking this ginger tea or salabat is a great homemade remedy.

Can I drink salabat on an empty stomach?

It is best to drink salabat after you have eaten something since ginger has a slightly spicy kick and it might cause irritations if you drink it on an empty stomach.

More Drink Recipes

Here are more heartwarming drink recipes you can try:

5 from 3 votes

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How to Make Salabat

Here's a fresh, soothing, and easy-to-make homemade ginger turmeric tea that gives you a lot of health benefits and a comforting warmth during the cold season! Check out this easy Filipino drink recipe and learn how to make salabat at home!

Prep Time5

Cook Time12

Total Time17

Course: Drinks

Cuisine: Filipino

Keyword: Ginger Turmeric Salabat Tea

Servings: 4 people

Calories: 35kcal

Author: Lainey

Ingredients

Instructions

In a pot over high heat, bring to a boil 5 cups of water.
In a mortar and pestle, smash ginger and turmeric, then add it to the boiling water and cook for 5-7 minutes.
Next, strain and transfer to a teapot or your preferred container. Also, feel free to not strain and directly transfer to your choice of container.
Best served hot.

Leave a Comment

Serving: 1cupCalories: 35kcalCarbohydrates: 9gProtein: 0.1gFat: 0.03gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 16mgPotassium: 21mgFiber: 0.2gSugar: 9gVitamin A: 0.4IUVitamin C: 0.2mgCalcium: 11mgIron: 0.1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Hi Simply Bakers! How are you doing?

I hope everything is alright on your end! 🙂

In light of what's happening in this world, I thought it would be very beneficial to share this heartwarming Salabat Tea, also known as Ginger Turmeric Tea.

Growing up, whenever I felt like I was coming down with a cold, sore throat, or flu, my grandma always made me Salabat Tea. It was very comforting and I always felt better after.

In fact, I remember my grandma telling me stories of how the ginger tea helped heal people overnight! Not entirely sure how true that is, but it's nice to know! 😀

So I decided to do some research and share with you what the internet says about salabat and the important 2 ingredients of the recipe: Ginger & Turmeric

Healthy Isaw Recipe

Mar 20, 2020 · 5 Comments

Isaw Recipe is a popular Filipino street food typically made with chicken or pig parts. To make it healthy and cholesterol free, I used oyster mushrooms but with the same marinade to give it the same delicious taste without all the fat.

Looking for an afternoon snack? Try my Vegetable Lumpiang Shanghai, my Filipino Empanada, or my Skewered Tempeh Marinade.

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What is oyster mushrooms?

Oyster mushrooms are a type of edible fungus known for their delicate flavor and texture. They typically have a fan-like or oyster-shaped cap, which can range in color from white to brown. Oyster mushrooms are commonly used in cooking due to their versatility and ability to absorb flavors from other ingredients. They are often sautéed, grilled, or used in stir-fries, soups, and other dishes as a meat substitute for their savory taste and meaty texture.

I have many Filipino friends tell me it's difficult to have a plant-based diet as a Filipino since the majority of the dishes are meat-based. Thankfully in this day of age, it's actually much easier to become plant-based due to all the ingredients that are offered in the market.

The star ingredient for this recipe is oyster mushrooms which have been around a long time, but I've been seeing it a lot of recipes in the past 3 years.

When looking at the final dish, it honestly scared me because it looked like the real thing!

Cooking Tips

Marinate your vegan isaw ingredients for at least 30 minutes, or preferably overnight, to allow the flavors to soak.
If there is too much sticking on the grill, you can brush some olive oil to it before placing the oyster isaw to grill.

Substitution

If you are avoiding salt, you can use mushroom seasoning. You can find this at your local Asian market or Trader Joes
If you do not have coconut oil to add to the marinade, you can use any type of neutral oil.
Coconut Vinegar: If you don't have coconut vinegar, you can substitute it with rice vinegar, apple cider vinegar, or white vinegar. Each will lend a slightly different flavor profile to the marinade.
Soy Sauce: Tamari or liquid aminos can be used as a substitute for soy sauce. If you're looking for a soy-free option, you can use coconut aminos or a soy sauce alternative made from ingredients like mushrooms or vegetables.
Coconut Oil: Any neutral-tasting oil like canola oil, vegetable oil, or grapeseed oil can be used as a substitute for coconut oil in the marinade.
Brown Sugar: You can use white sugar, coconut sugar, maple syrup, or agave nectar as a substitute for brown sugar in the marinade. Adjust the quantity based on your preferred level of sweetness.
Garlic and Onion: If you're out of fresh garlic or onion, you can use garlic powder or onion powder as a substitute in the marinade. Alternatively, you can use minced shallots for a similar flavor profile.
Chili Powder: If you don't have chili powder, you can use red pepper flakes, cayenne pepper, paprika, or a combination of these spices to add heat to the marinade.

Variations

If you don't want to grill the isaw, feel free to fry it. It won't have the authentic smokey flavor, but it will still be delicious
Do you love sweet and spicy isaw? Feel free to add more sugar and chili to the marinade.
Add a couple of bay leaves in the sauce mixture to give a more aromatic flavor.
Use peppercorn (whole pepper corn) instead of peppers
Enjoy Isaw with banana ketchup instead of using a spiced dip

Storage

Cooling: Allow the vegan isaw to cool completely at room temperature before storing.
Packaging: Transfer the vegan isaw to an airtight container or resealable plastic bag and store in the fridge.
Use Within: Consume the vegan isaw within 3 to 5 days for optimal freshness and flavor.
Reheating (if needed): If you wish to reheat the vegan isaw, do so gently to avoid drying it out. You can warm it in the microwave or on the stovetop with a little oil until heated through.

Ingredients

These are the ingredients that you will need:

Marinade:

garlic
red onion
vinegar
soy sauce
brown sugar
salt
pepper
ketchup or banana catsup
annatto powder

For the Isaw:

oyster mushroom
coconut oil
bamboo small skewers

Instructions

To Prepare the Mushroom Marinade:

First, slice the oyster mushroom into smaller pieces and add it in a bowl.

Into the same bowl, add all the marinade ingredients: garlic, onion, vinegar, soy sauce, brown sugar, salt, pepper, ketchup, annatto powder and mix.

adding ketchup to the oyster mushrooms and spices

Allow it to marinate for at least 30 minutes to 1 hour or until the mushrooms absorb most of the soy sauce mixture.

Next thread the marinated oyster mushrooms strips in an intestine like pattern and set aside. You can make at about 4 - 6 sticks with this recipe.

To the remaining marinade mixture, add coconut oil and mix until combined:

To Grill:

Grill the Isaw using hot charcoal, brushing it with the leftover marinade for approximately 5-10 minutes or until it turns dark brown. Place Isaw on a grill and grill Isaw until all sides are dark brownish/reddish**:

Make sure to grill it evenly on both sides and always check if any side is burned:

delicious vegan oyster mushrooms on a grill

Best served with hot rice and vinegar sauce (sinamak):

Filipinos love grilled isaw any time of the day, especially for lunch and dinner.

Looking for another popular street food dish? Try my Fried Fish Balls (plant base).

Frequently Asked Questions

Where can I buy oyster mushrooms?

You can purchase the oyster mushrooms at your local Asian market for an affordable price. I've seen them at Trader Joes at it's about a couple dollars more.

Can I make this dish a day ahead?

Yes, you can marinate the mushrooms overnight and refrigerate it, then follow the rest of the steps to grill.

Would coconut sugar be good to use instead of brown sugar?

Yes, for sure. It would taste just as good.

Can other mushrooms be used in this recipe?

You can give it a try. But to get the traditional Isaw look, oyster mushrooms give the authentic look.

These Filipino dishes go well with Vegan Isaw:

While this recipe may not be the traditional isaw, my aim was to create a healthier version while preserving its authentic flavor. I am a huge fan of Filipino food and I take pleasure in introducing alternative ways to enjoy these dishes.

While working on this recipe, fond memories flood back of strolling the vibrant streets of the Philippines, where vendors tantalize passersby with an array of street food delights. 😋

I hope you enjoy the recipe!

Refreshing Melon Juice Recipe

Mar 15, 2020 · 2 Comments

This refreshing Cantaloupe Melon Juice Recipe is a quick and easy recipe that will cool you down on a warm, sunny day,- and it's only using 4 ingredients with Cantaloupe being the featured ingredient.

Looking for more refreshing juice? Try my Sweet Potato Juice or my Refreshing Calamansi Juice.

delicious and fresh cantaloupe melon in 2 glasses

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What is Filipino Cantaloupe Melon Juice?

Filipino cantaloupe melon juice, also known as "melon juice" or "cantaloupe shake," became a favorite beverage in the Philippines, especially during hot summer months. It's commonly sold by street vendors and in local eateries as a cooling and hydrating drink.

Over time, variations of cantaloupe melon juice emerged, with some recipes incorporating additional ingredients like milk, sugar syrup, or ice cream to enhance its flavor and texture. Today, Filipino cantaloupe melon juice remains a beloved and iconic refreshment enjoyed by many Filipinos and visitors alike.

Health Benefits of Cantaloupe Juice

Has loads of anti-oxidants that prevent damage in the cells
It is high water content that is good in reversing dehydration
Has a great amount of vitamin C
Promotes good eyesight because of its lutein and zeaxanthin content

Top Tips

Choose Ripe Melons: Select ripe and sweet melons for the best flavor in your juice.
Prep Melons Properly: Wash melons thoroughly before cutting. Remove seeds and rind, then chop into manageable pieces for blending.

Substitutions

Melon Variety: You can use different types of melons such as honeydew melon, watermelon, or mix multiple varieties for a unique flavor.
If you don't have a melon scrapper on hand, you can easily use a fork to shred and remove the flesh of the melon.
Sweeteners: Instead of sugar, try using honey, agave nectar, or maple syrup for natural sweetness.
Sparkling Water: For a fizzy twist, substitute still water with sparkling water.
Coconut Water: Use coconut water instead of regular water for a tropical touch.
Ginger: Add grated ginger for a spicy kick and added freshness.

Variations

Ice Cubes: If you prefer a colder drink, use frozen melon chunks instead of ice cubes to avoid dilution.
Add some lemon juice, lime juice or calamansi juice to the cantaloupe juice and sweeten to taste.
Herbal Infusion: Infuse the juice with fresh herbs like basil, or fresh mint for an aromatic twist.
Cucumber Coolness: Include sliced cucumber for a cool and hydrating effect.
Fizzy Fusion: Top the juice with sparkling water or soda for a bubbly and refreshing beverage.

Storage

Refrigeration: Store freshly made melon juice in a sealed container or pitcher in the refrigerator. It's best to consume it within 1-2 days for optimal freshness and flavor.
Avoid Exposure: Keep the juice away from direct sunlight and heat sources to prevent it from spoiling quickly.
Use Air-Tight Containers: Use air-tight containers or bottles to store the juice, minimizing air exposure and preserving its nutrients.
Keep Cold: If serving the juice chilled, you can add ice cubes or chill the container in the fridge before pouring.
Freezing: While melon juice is best consumed fresh, you can freeze it in ice cube trays to use later as flavorful additions to smoothies or other beverages.

fresh cantaloupe juice in 2 glasses and a pitcher

Ingredients

These are the ingredients that you will need:

ripe cantaloupe
granulated sugar
ice cubes
cold water

Instructions

Wash and cut cantaloupe in half, then remove seeds. Using a scraper, remove the meat into a bowl and set aside:

shredding the cantaloupe flesh and placing into a bowl

In a pitcher, add water, sugar and mix until combined. Check if the sweetness is right and feel free to add additional sugar for preferred taste:

adding sugar to the water for the cantaloupe juice

Next, add cantaloupe meat and mix until well combined. ( The color will turn orange ):

Add ice cubes or store in the refrigerator:

Cantaloupe juice, as with other fruit juices, is best served cold. Take some shredded fresh cantaloupe and place in each glass:

adding cantaloupe fresh bits to the juice

Cantaloupe juice is always a staple for Filipinos every summer or each time the cantaloupe bears fruit.

Your family will love this refreshing and natural juice!

yummy cantaloupe juice in 2 glasses and a pitcher

Frequently Asked Questions

Can you freeze shredded cantaloupe and use it to make juice?

Yes, definitely! You can shred them ahead to save time and take out of the freezer when you are ready to make the juice. Frozen cantaloupe can serve as your ice cubes.

Can I make a cantaloupe juice the night before?

Yes, you can make cantaloupe juice the night before. Prepare the juice as usual, store it in an airtight container or bottle, and refrigerate it overnight. This allows the flavors to meld and the juice to chill, making it ready to enjoy the next day. Just give it a quick stir or shake before serving to ensure it's well mixed.

How do you get the bitter taste out of melon juice?

To reduce bitterness in melon juice, ensure the melons are ripe, remove seeds and rind, balance with sweeteners, blend with sweeter fruits, chill before serving, and strain to remove pulp.

Delicious smoothie recipes:

5 from 1 vote

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Refreshing Melon Juice Recipe

Satisfy your thirst with the tantalizing Cantaloupe Melon Juice—its gentle sweetness and addictive taste crafted from just 4 ingredients make it an irresistible treat!

Prep Time10

Chill Time1

Total Time1 10

Course: Drinks

Cuisine: Filipino

Keyword: Cantaloupe Juice

Servings: 6 cups

Calories: 63kcal

Author: Lainey

Equipment

Melon Scraper

Ingredients

▢ 1 ripe cantaloupe
▢ ¼ cup granulated sugar
▢ 1 cup ice cubes
▢ 2 cups cold water (if serving immediately.)

Instructions

Wash and cut cantaloupe in half, then remove seeds.
Using a melon scraper, remove the meat into a bowl and set aside.
In a pitcher, add water, and sugar and mix until combined. Check if the sweetness is right then feel free to add additional sugar for preferred taste.
Next, add cantaloupe meat and mix until well combined. (The color will turn orange.)
If you're serving the juice immediately, add ice cubes and serve. However, if you plan to serve it later, it's best to wait and add the ice cubes just before serving.
Best served cold.

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Serving: 1gCalories: 63kcalCarbohydrates: 16gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.003gSodium: 34mgPotassium: 145mgFiber: 1gSugar: 16gVitamin A: 3111IUVitamin C: 10mgCalcium: 12mgIron: 0.4mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Vegan Corned Beef Hash

Mar 13, 2020 · 7 Comments

The classic Vegan Corned Beef Hash is an easy breakfast meal made with onions, potatoes, and vegetarian meat that’s flavored like traditional Filipino corned beef!

If you love beef recipes like this, my amazing Vegan Mongolian Beef, Vegan Bistek and Vegan Bopis would be great for a try!

delicious vegan corned beef in a white bowl

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What is Vegan Corned Beef Hash?

The origins of easy Vegan Corned Beef Hash trace back to the 14th century when "hash" (from the French word hacher, meaning "to chop") became a way to use leftover meats, vegetable broth and potatoes.

However, corn beef hash as a staple gained popularity in the United States during and after World War II due to its affordability and long shelf life in grocery stores, often made with canned corned beef.

In the vegan adaptation, the history of Corned Beef Hash intersects with the rise of meat alternative or plant-based cooking in the 20th and 21st centuries. As more people embraced vegetarianism and veganism for ethical, environmental, and health reasons, plant-based versions of comfort foods, including Corned Beef Hash, became popular.

Health Benefits of Potatoes

Nutrient-Rich – High in vitamin C, potassium, vitamin B6, and fiber
Energy Source – Packed with carbohydrates for sustained energy
Heart Health – Low in sodium, rich in potassium, and contains antioxidants
Gut Health – Contains resistant starch for feeding good gut bacteria
Gluten-Free – Safe for gluten intolerance or celiac disease
Weight Management – Filling, low in calories (when boiled or baked)
Affordable & Versatile – Easy to include in a balanced diet

Variations

Jackfruit Hash - Use young green jackfruit for a stringy, meaty texture. Simmer jackfruit with the seasonings before adding to the skillet for extra flavor.
Leafy Greens Hash - Toss in a handful of spinach, kale, or Swiss chard during the last few minutes of cooking for added color and nutrition.
Asian-Inspired Hash - Replace soy sauce with tamari or coconut aminos, and add sesame oil, ginger, and scallions for a unique flavor profile.
Cheesy Hash - Sprinkle vegan cheddar or mozzarella shreds over the hash and let it melt before serving.

tasty vegan corned beef hash with sliced tomatoes and rice

Substitutions

Oil - use vegan butter, coconut oil, or avocado oil.
Spiced Vegetarian Ground Meat - vegan meat substitute with crumbled tempeh, jackfruit, tofu, or lentils seasoned with similar spices.
Alura Red / Annatto Powder - Use paprika or turmeric for color.
Coriander Powder - use ground cumin instead of coriander seeds.
Mexican Saffron Spice - replace with turmeric or omit if unavailable.

Storage

Fridge - Store in an airtight container and refrigerate for up to 3-4 days or transfer to a freezer-safe container or bag and freeze for up to 2 months.
Reheating - Reheat in a medium-sized pot over medium heat until warmed through for best texture. Alternatively, use a microwave for convenience.
Freshness Check - Ensure no off-smells or discoloration before consuming, especially if stored for several days.

head shot of the delicious vegan corned beef hash

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

oil
garlic
white onion
vegetarian ground meat
Alura red or 1 tablespoon Annatto powder
coriander powder
cinnamon
Mexican Saffron spice
pepper
salt
potatoes

See recipe card for quantities.

Instructions

In a pan over medium high heat, preheat oil and add garlic, onions and sauté until translucent.

sauteing garlic and onions for vegan corned beef hash

Add vegetarian ground meat and potatoes, and mix until combined. Then spread them out evenly over the pan and cover with a lid until potatoes are soft when pricked using a fork.

Mix thoroughly.

delicious mix of veggie meat and potatoes in a pan

Add salt.

Then add the coriander powder.

Then add pepper.

Then, the cinnamon powder.

Next, add Allura red or annatto powder and saffron spice.

Mix thoroughly until all the spices are well incorporated.

delicious vegan corned beef hash in a pan

Best served with steamed rice!

delicious vegan corned beef hash with sliced tomatoes and garlic rice

Hint: if you are a cheese lover, complete your delicious experience by grating some vegan cheese on top of the vegan corned beef hash before serving!

⭐ Top Tip

If you are avoiding salt, you can use mushroom seasoning. You can find this at your local Asian market or Trader Joes.

If there is too much sticking, you can add a little more oil to the pan. You can add sliced cabbage leaves, kidney beans, carrots, tomato and other veggies to this dish for added texture and freshness.

Some love vegan corned beef hash with coconut milk so feel free to add even just half a cup of creamy, coconut milk and simmer until it leaves a thick, creamy sauce.

FAQ

What are the best meat substitutes for vegan corned beef?

The best substitutes include shredded jackfruit and seitan.

What type of potatoes work best?

Russet or Yukon Gold potatoes work best because they hold their shape and crisp well when pan-fried. You can also use red potatoes for a firmer texture.

How do I prevent the hash from becoming mushy?

Parboil or steam potatoes before frying for a crispy texture. Drain excess moisture from jackfruit or any other meat substitute. Use a hot pan with minimal stirring to allow browning.

What is the difference between Mexican Saffron spice and saffron?

Mexican saffron or safflower is a milder version of the saffron itself. Both come from completely different plants, but they have a similar trait - that is, to give a natural coloring to food.

What is annatto powder?

Annato powder is derived from the famous seeds of atsuete. It grows well in places where it has tropical weather. When mixed to any food gives out a really sumptuous look to it and an extra kick of nuttiness and spice.

More Filipino Breakfast Recipes:

Non-Filipino Breakfast Recipes

Storytelling Time!

Whenever my grandparents took care of us, corned beef (meat version) was one of the dishes they cooked for us as children. My parents didn't like us eating it(because it's very unhealthy), but we loved it! I always ate it with rice and ketchup and to this day, I actually miss eating it.

I'm not sure if it's the memories of eating corned beef with my grandparents or it was just THAT good. So when I become plant-based, this dish was one of the dishes I missed.

This vegan corned beef hash comes pretty close to the real thing!

Tsokolate (Filipino Hot Chocolate)

Mar 8, 2020 · Leave a Comment

Tsokolate or Filipino hot chocolate is a homemade Filipino version of hot chocolate. Made with plant-based milk and tablea (or cocoa tablets), and a little bit of sugar to warm your palate on those cold mornings.

I grew up in the church, and my family and I were very active, meaning we not only attended church weekly, but we went to other church-related events. And the event we often attended was the church continental breakfast.

What is a continental breakfast?

Think of breakfast buffets, but a Filipino version. There was rice, eggs, pancakes, hotcakes, champorado, Arroz Caldo (congee), plus so much more! It was technically brunch, but most Filipinos eat heavy breakfasts, so this was normal. (My husband eats rice and vegetables almost every day for breakfast.)

And one of my favorite breakfast foods was Filipino Hot Chocolate served with pan de sal. As soon as we arrived at the church, I went straight for the pan de sal and Filipino Hot Chocolate and ate till my hearts desire OR if I got caught eating too many.

What's your favorite brunch dish? Let me know in the comments!

What is Tablea Chocolate?

Tablea is a Spanish word that means tablet, and tsokolate, pronounced Cho-Ko-Lat-Eh, is a Filipino word that means chocolate. The tablea can be a thick disk, flat, or even in square form. But the more popular forms are the balls which are considered one of Batangas delicacies.

How is Tablea made?

Cacao beans are used to make chocolate. The purest chocolate is cacao mass, plus sugar. But to make traditional tablea, you simply grind the cacao beans a little less and then form the mass into balls to store for later use (instead of adding sugar and refining further)

Tips on How to Make Tsokolate (Filipino Hot Chocolate):

For the tablea to dissolve faster, you can chop them into bits using a kitchen knife.
If you don't have the whisk, you can use the batidor or batirol. It is a local wooden whisk, especially used in making Filipino Tsokolate.
Are you making this for Christmas breakfast or any special occasion? Add mini marshmallows to each delicious cup of hot chocolate! I am sure the kids will love that extra sweetness!
If you love to use the more natural version of sweetener, use muscovado sugar to sweeten this delicious hot drink.

How to Make Tsokolate (Filipino Hot Chocolate):

These are the ingredients that you will need:

Tablea (found in most Asian markets)
soy milk
brown sugar

In a saucepan over low heat, heat milk until bubbles begin to form around the edges:

boiling soy milk in a pan and stirring it using a wooden ladle

Next, add the tablea:

adding the cacao balls or tablea to the simmering milk

Whisk it until dissolved:

Add sugar, mix, and cook for 2 more minutes:

boiling hot chocolate in a pan mixed with a wire whisk

Pour into individual mugs and serve hot.

pouring the cooked hot chocolate in a cup

I consider this a staple for the Filipinos for their breakfast meals. It goes well with Biko, white rice Puto, and especially Puto Maya. Yum!

Frequently Asked Questions for the Tsokolate (Filipino Hot Chocolate) Recipe:

Q: Where can I purchase tablea or cacao nibs or tablets?

A: You can find them in Asian, Latin, and Filipino stores nearby. They are usually found near the coffee aisles.

Q: Can I use condensed milk to sweeten it?

A: Yes, for sure. You can omit the brown sugar if you are already using condensed milk to avoid too much sweetness.

Q: What is the white, powdery "coating" outside the tablea?

A: The white "powder" is called bloom. It means that the table or cacao tablets have been exposed to different temperatures or too humid storage. Don't worry, it will not do any harm to the cacao tablets or tablea.

More heartwarming recipes:

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Tsokolate (Filipino Hot Chocolate)

Make this super easy, comforting, hot chocolate drink called Filipino Tsokolate made from cacao nibs!

Prep Time1

Cook Time10

Keyword: Filipino Hot Chocolate, Tsokolate

Servings: 2 -3 people

Author: Lainey

Ingredients

▢ 2 pieces Tablea
▢ 1 ½ cup soya milk
▢ 3 tablespoon brown sugar

Instructions

In a saucepan over low heat, heat milk until bubbles begins to form around the edges.
Next add tablea and whisk until dissolved
Add sugar, mix, and cook for 2 more minutes
Pour into individual mugs and serve hot

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Cansi Recipe (Meat Free & Healthier)

Mar 6, 2020 · 4 Comments

This Vegan Cansi recipe is a soup bursting with savory and sour flavors of young jackfruit and spices. Some of the notable ingredients of this recipe are the young jackfruit, tamarind powder, lemongrass, and star anise.

Looking for more Filipino Recipes? Try my Corn Soup Recipe or my Filipino Hot Soup.

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What is Cansi?

This delicious dish called Cansi (also spelled as Kansi) is a native favorite of the Ilonggos, locals from the beautiful place of Iloilo. Cansi is usually made with beef shanks or beef bones with marrows and a bit of beef fat and tastes like Bulalo and sinigang combined.

And to veganize it, we used langka (jackfruit) instead of the beef, but no flavor was lost when making this dish!

How did we make this healthier without loosing the authentic flavor?

We kept the key ingredients: Batwan or tamarind powder, lemongrass, star anise, and annatto powder (atsuete).

What is Batwan?

Batwan is a tropical fruit native to the Philippines, particularly in the Visayas region. It is commonly used as a souring agent in Filipino cuisine, similar to how tamarind is used. Batwan fruit is small, green, and sour, with a flavor profile that adds tanginess to dishes. It is often used in soups, stews, and other savory dishes to impart a distinct sour taste.

Health Benefits of Jackfruit

A great source of beta carotene
A filling fruit that is low in calorie content
Sodium-free
Loaded with vitamins like Vitamins A and C
Fiber-rich and grat for the lowering of blood sugar

Top Tips

To know that jackfruit is good to use for this recipe, the color of the jackfruit of the flesh should be white and not yellowish.
Soak the soy beans overnight to allow it to cook faster

Variations

Use batwan powder if you can't find fresh Batwan.
Use canned soy beans for faster cooking.
Do you love a rich coconut milk dish? Incorporate coconut milk into the soup. Add it instead of adding water. For sure, you will love the rich, sour and milky taste!

Substitutions

If you can't find batuan fruit, you can use tamarind or even sinigang mix.
Use canned or dried black eyed peas instead of soy beans.
Use canned young jackfruit if you are unable to get fresh young jackfruit.
If you are avoiding salt, you can use mushroom seasoning. You can find this at your local Asian market or Trader Joes

Storage

Refrigeration: Allow the cansi to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
Freezing: If you want to store cansi for a longer period, you can freeze it. Place the cooled cansi in a freezer-safe container or freezer bags, removing as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 2 to 3 months. (Keep in mind freezing may change the texture of the jackfruit and vegetables)
Thawing and Reheating: When ready to eat, thaw frozen cansi in the refrigerator overnight. Reheat it gently on the stovetop over low to medium heat until heated through. Alternatively, you can microwave it, stirring occasionally, until warmed to your liking.
Storage Tips: To maintain the best quality, ensure that the cansi is properly sealed to prevent moisture loss and absorption of other flavors from the refrigerator or freezer. Label the containers with the date of preparation to keep track of storage time.

Ingredients

These are the ingredients that you will need:

dried soybeans or black eyed peas
water
fresh langka (young jackfruit)
red onion
red tomatoes
ginger
Batwan (batuan) or tamarind powder
lemon grass
star anise
annatto powder (atsuete)
tofu
magic soy protein meat (here's a similar version of the protein meat)
salt
pepper
chili peppers
sesame oil

Instructions

In a pot over medium heat, add 1 ½ cups of water, dried soy beans and cover the pot and cook until beans are soft, about 20 minutes:

Note: Some of the water will evaporate and be absorbed by the beans so you may need to add 2 cups of water again and allow it to boil.

Next, add young jackfruit and cover pot with lid until it softens, about 10 minutes:

boiling soup of vegan cansi with jackfruit

Then add onions, tomato, ginger and batwan or tamarind, star anise, lemongrass, mix and cover until it boils:

boiling cansi soup with batwan and tomatoes

Once it’s boiling, add annatto powder:

vegan cansi soup with annatto powder and star anise

Now, it's time to add the tofu cubes:

Then add the vegetarian meat:

Season with salt, pepper, and chili peppers mix until combined, then cover for a minute or two:

vegan cansi seasoned with salt and pepper

Add sesame oil to attain the fatty meat usually seen in boiling meat:

And that's it! Vegan Cansi is so easy to cook and the ingredients are easy to find! I love to have this with warm, steamed rice 🙂

Hint: To keep the jackfruit flesh from browning after slicing them, soak it in water squeezed with a bit of lemon juice or calamansi juice.

Frequently Asked Questions

What are the best substitutes for meat in cansi?

The best substitutes for meat in cansi are tofu, tempeh, seitan, or even mushrooms. These options provide protein and texture similar to meat, enhancing the flavor of the dish. I used jackfruit and magic meat in for this recipe.

Where can I get batuan fruit?

Check your local asian market in the fresh produce section and the freezer section. If you can't find it, use tamarind powder or even sinigang mix.

What is the difference between Bulalo and Kansi?

Bulalo is a Filipino dish made with beef shanks and marrow bones, known for its rich and savory broth. Kansi, originating from the Western Visayas region, also features beef shanks but incorporates sour flavors from ingredients like batwan fruit, offering a unique sour and savory taste profile.

How to achieve the same rich flavor in vegan cansi without meat?

To achieve a rich flavor in vegan cansi without meat, it's essential to use flavorful vegetable broth, traditional seasonings like lemongrass and batwan fruit, and allow the ingredients to simmer together to develop depth of flavor.

More Filipino Recipes:

Grilled Eggplant with Coconut Milk

Mar 3, 2020 · 4 Comments

This delicious Grilled Eggplant with Coconut Milk is a quick and easy recipe you can make in under 30 minutes. It's a favorite in my house because of the simple ingredients, and hopefully, it will be a family favorite in your house.

Looking for more Filipino Recipes? Try my delicious Menudong Nagcarlan or my Paksing Demonyo.

delicious and fresh grilled eggplant with coconut milk in a bowl

This is my all-time favorite eggplant recipe- Grilled Eggplant with Coconut Milk. There's something about grilled eggplant that reminds me of camping when I was a kid.

What food aroma reminds you of camping? Let me know in the comments. 🙂

closeup of grilled eggplant with coconut milk and spices

Health benefits of Eggplant:

It is a good source of vitamins and minerals
Helps aid constipation
It improves bone density and improves heart health
It is a good source of iron, thus help prevent anemia
Stimulates brain function
It promotes blood sugar control

Tips on How to Make Grilled Eggplant with Coconut Milk:

Choose eggplants that have a soft flesh when you slightly pinch it. It will tell you that the eggplant is fresh and does not contain eggplant worms. When you feel that an eggplant flesh is hard, it might have worms in it.
It's best to grill young, tender eggplants because it cooks faster than the big ones.
If you are avoiding salt, you can use mushroom seasoning. You can find this at your local Asian market or Trader Joes
It is best to prick eggplant on all sides so it won’t burst during the grilling process. You can use a sharp knife or even a toothpick to poke tiny holes on the eggplant skin.

How to Make Grilled Eggplant with Coconut Milk:

These are the ingredients that you will need:

eggplants
tomatoes
white onion
red bell pepper
leeks or green onions
coconut cream
chili peppers
salt
pepper

grilled eggplant with coconut milk ingredients

Wash all ingredients and pre-heat grill pan to 250F. Prick eggplant on all sides so it won’t burst during the grilling process.

Add the eggplant to the grill, and grill the eggplants by turning them frequently to ensure even cooking:

Make sure to cover the grill pan so that the heat will be trapped inside, thus helping the eggplant cook a bit faster and evenly:

Grill until the skins are dark brown or black, and eggplant is soft to touch:

After grilling, allow the eggplant to cool, then peel off the skin. Something to note, if eggplant is green, you’ve grilled it correctly:

Next slice eggplant into four parts, then add to a large bowl:

sliced grilled eggplant on a white chopping board

Add tomatoes, onions, bell pepper, leeks or green onions to the eggplant:

Add in the coconut cream and mix until combined. Feel free to add chili peppers if you like it spicy:

pouring the coconut milk onto the fresh spices

Add salt and pepper then serve immediately.

This Filipino dish is a real treat to those who love grilled vegetables. It also serves as a great side dish to grilled fish.

Frequently Asked Questions for the Grilled Eggplant with Coconut Milk Recipe:

Q: Do you put the whole eggplant on the grill and grill on all sides with the skin on it?

A: Yes, the whole eggplant with skin should be grilled on all sides.

Q: Can I freeze the grilled eggplant?

A: Yes, you can grill it ahead of time and freeze it. Just thaw it completely before using it and reheat in a microwave or grill it quickly.

Q: Aside from salt, what can I use to season it?

A: You can use mushroom seasoning to add flavor without too much of the sodium content.

Check out more delicious Filipino Recipes:

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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!

Best Jackfruit Smoothie

Feb 28, 2020 · 1 Comment

After new recipes? This 5-ingredient Best Jackfruit Smoothie recipe is delicious, creamy, and refreshing! Made with fresh jackfruit, dates to sweeten the smoothie, and full of nutritional benefits packed in a glass.

As you can see, I love smoothies like these: Coconut Smoothie, Guyabano Smoothie and Papaya Banana Smoothie!

Langka smoothie with chia seeds in a glass

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What is Jackfruit Smoothie?

A jackfruit smoothie is a creamy, tropical drink made with ripe jackfruit, blended with milk or dairy-free alternatives, and sweeteners like honey or dates. It has a naturally sweet, fruity flavor with hints of mango, banana, and pineapple.

Jackfruit smoothies are popular in Vietnam, where jackfruit is widely grown. They are a refreshing way to enjoy this nutritious fruit, which is rich in fiber, vitamin C, and antioxidants.

Some variations include light coconut milk for extra creaminess or a touch of vanilla for added depth. You can also blend in coconut water, dry ice, or frozen fruit for a thicker, milkshake-like consistency.

History of Jackfruit Smoothie

Jackfruit smoothies originated in Southeast Asia and South Asia, where jackfruit has been a staple for centuries. Traditionally, it was blended with full fat coconut milk or condensed milk in countries like India, Sri Lanka, and the Philippines.

As smoothies gained popularity in the late 20th century, jackfruit became a favorite for its naturally sweet, tropical flavor. Today, it’s enjoyed worldwide, often mixed with bananas, mangoes, or coconut milk for a creamy, refreshing tropical smoothie.

Health Benefits of Jackfruit

Packed with Vitamin C and potassium
Rich in fiber to keep your gut healthy
A great source of protein
Moderate in calories to sustain energy naturally

Health Benefits of Dates

Great source of antioxidants
High in fiber content
Low in added sugar
Aids in better memory
Good source of calcium and potassium

Substitutions

Dates - Maple syrup, honey, agave syrup, or soaked raisins (for natural sweetness)
Ripe jackfruit - Mango, pineapple, or canned jackfruit in syrup (drained and rinsed)
Banana cuts - Avocado (for creaminess) or mango (for sweetness)
Soy milk - Coconut milk, almond milk, oat milk, or dairy milk

Recipe Variations

Creamy Coconut Jackfruit Smoothie - Swap soy milk for coconut milk and add ½ cup shredded coconut for extra richness. Sweeten with maple syrup or honey if needed.
Spiced Jackfruit Smoothie - Mix in ½ tsp cinnamon, a pinch of nutmeg, and cashew or oat milk for warmth. Sweeten with dates or coconut sugar for a caramel-like taste.
Mango Jackfruit Smoothie - Blend ripe jackfruit with ½ cup mango for a bright tropical twist. Use coconut water or light coconut milk for a refreshing drink.

Storage

Refrigerate: Store the smoothie in an airtight container or mason jar in the refrigerator for up to 24 hours. Shake or stir before drinking, as separation may occur.

Freeze: Pour into ice cube trays or freezer-safe containers and freeze for up to 1 month. Blend frozen cubes with free milk for a quick smoothie.

Prep Ahead: Store prepped ingredients (jackfruit, banana, and other fruits) in freezer bags. Blend when ready for an easy smoothie.

Ingredients

Listed below are all the ingredients you will need:

Ice cubes
Dates
Frozen ripe jackfruit
Frozen banana cuts
Soy milk
Chia seeds (for garnish)

See recipe card for quantities.

Instructions

Add all ingredients except chia seeds to a high-powered blender. Place the hardest ingredient closest to the blade.

Blend for 30 seconds to 2 minutes or until smooth. Pour into serving glasses, garnish with chia seeds, and serve immediately!

Edible flower on top of Jackfruit Smoothie

Hint: Freeze this smoothie to make Jackfruit Ice Cream!

⭐ Top Tip

Remove jackfruit seeds before freezing – Freezing jackfruit with seeds means extra prep later. Deseed before freezing so it’s ready to blend straight from the freezer!
Remove pits from dates before blending – Blending whole dates can damage your blender. Check for pits and soak firm dates in warm water for smoother blending.

FAQ

Can you freeze jackfruit smoothies?

Yes, definitely! You can eat them frozen or you can thaw and blend them again before serving.

Can I make a jackfruit smoothie the night before?

Yes you can. Just make sure to freeze and blend again before serving.

How do you make a jackfruit smoothie dairy-free?

Like what I used in this recipe, you can use soy milk or almond milk. It tastes equally delicious as dairy milk.

More Smoothie Recipes

5 from 1 vote

Print Pin Recipe

Best Jackfruit Smoothie

Nothing beats a glass of the best Jackfruit Smoothie. Make yourself some with dates, banana cuts, and of course - jackfruit!

Prep Time5

Cook Time2

Total Time7

Course: Breakfast, Snack

Cuisine: Filipino

Servings: 2 cups

Calories: 497kcal

Author: Lainey

Ingredients

Instructions

Add all ingredients except chia seeds to a high-powered blender. Place the hardest ingredient closest to the blade.
Blend for 30 seconds to 2 minutes or until smooth.
Pour into serving glasses, garnish with chia seeds, and serve immediately.

Leave a Comment

Serving: 1gCalories: 497kcalCarbohydrates: 79gProtein: 9gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 99mgPotassium: 1201mgFiber: 8gSugar: 59gVitamin A: 871IUVitamin C: 33mgCalcium: 310mgIron: 2mg

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With only 7 ingredients only a few steps, these creamy and over the top Patriotic Vegan Shortbread Trifle are perfect for your dessert table for 4th of July! You get various delicious textures in one dessert - creaminess, crunch, and that awesome chocolate flavor!

Tips and Variations:

Ingredients You'll Need:

Frequently Asked Questions:

Q: What kind of flour can you use to make shortcake biscuits?

Q: Would I be able to use gluten-free flour for this recipe?

Q: Would this recipe work for cookie cutter shapes?

Q: Can the dough be made ahead of time and kept in the refrigerator?

Patriotic Vegan Shortbread Trifle

Ingredients

Instructions

How to Make Shortbread Cookies:

Preparing the Trifle:

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What is Buns Stuffed with Lentils?

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For the Pita:

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Prepare stuffed pita

What makes Filipino Mango Ice Cream unique?

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