Vegetarian Ginisang Monggo (Mung Bean Soup)

Dec 27, 2019 · 4 Comments

This Vegetarian Ginisang Monggo is the ultimate comfort food and a staple in all Filipino homes. It's hearty, savory, full of nutritional benefits like and great to eat on a nice cold day.

Looking for more Ginisang Dishes? Try my Ginisang Repolyo (Sautéed Cabbage) or my Ginisang Sayote.

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What is Ginisang Monggo?

Ginisang monggo is made of softened mung beans, mixed with vegetables, edible leaves like ampalaya leaves, malungay leaves, or petchay leaves. And there are so many different names and spellings for this recipe like:

Mung Bean
Monggo Soup
Monggo Beans
green mung beans

to name a few. So throughout the recipe, you'll see me write it in different variations.

Health Benefits

Rich in Nutrients: Mung beans are packed with essential nutrients, including protein, fiber, vitamins (such as folate, vitamin B1, and vitamin B6), and minerals (such as iron, magnesium, potassium, and phosphorus).
High Protein Content: Mung beans are an excellent plant-based source of protein, making them especially beneficial for vegetarians and vegans. Protein is essential for muscle repair, growth, and overall health.
Heart Health: Mung beans contain antioxidants like flavonoids, polyphenols, and phenolic acids, which may help reduce the risk of heart disease by preventing oxidative stress and inflammation.
Regulates Blood Sugar Levels: The low glycemic index of mung beans means they are digested and absorbed slowly, leading to a gradual rise in blood sugar levels. This can help regulate blood sugar levels and reduce the risk of diabetes.

Top Tips

Pre-soak mung beans overnight so cooking will be faster. Overnight is best or at least 4 hours before cooking.
To speed up the softening process of monggo beans, use a pressure cooker. In just 10 to 15 minutes, they'll be ready for cooking, saving you hours of waiting time.

Variations

Coconut Milk Addition: For a creamier texture and a hint of sweetness, add coconut milk to the soup. Simmer the mung beans with coconut milk along with your choice of vegetables and seasonings.
For an authentic hint of seafood flavor, add vegan fish sauce to your dish.

Substitutions

Mung Beans: If you don't have mung beans, you can substitute with other legumes like lentils or split peas. Each will provide a slightly different texture and flavor, but they will still work well in the soup.
Vegetables: Feel free to customize the vegetables based on what you have on hand or your personal preferences. Common vegetables used in ginisang monggo include malunggay (moringa) baby spinach leaves, kale, tomatoes, eggplant, squash, bok choy, and green beans.
Broth: Instead of using water as the base for the soup, you can use vegetable broth or bouillon cubes for added flavor. If you don't have either, water with additional seasoning such as salt, pepper, and herbs can also work.
Aromatics: While garlic and onions are traditional aromatics used in ginisang monggo, you can also experiment with other aromatics like lemongrass for a different flavor profile.
Protein: If you want to increase the protein content of the soup, you can add tofu, tempeh, or seitan along with the mung beans. Alternatively, you can serve the soup with a side of protein-rich foods like tofu scramble or grilled tempeh.

Storage

Refrigeration: If you have leftovers, store the mung bean soup in an airtight container in the refrigerator. It will stay fresh for up to 3-5 days.
Freezing: For longer storage, you can freeze the mung bean soup. Allow it to cool completely before transferring it to a freezer-safe container or resealable plastic bag. Label the container with the date and freeze for up to 2-3 months. (I suggest removing the vegetables, you can add them after you defrost it.)
Thawing and Reheating: When ready to enjoy the frozen soup, thaw it overnight in the refrigerator. Reheat it on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave it in a microwave-safe container, stirring occasionally, until thoroughly heated.

Ginisang monggo with ampalaya leaves in a wooden bowl

Ingredients

These are the Ginisang Monggo ingredients that you will need:

mung beans
water
coconut oil
tofu
garlic
onion
ginger
salt
pepper
ampalaya leaves or malunggay leaves

Instructions

In a saucepan or large pot, over medium heat, add 2 cups of water in the pot. Then add mung beans and cook for about 20-25 minutes or until cooked:

The cooked monggo should be fluffier, skin is opened, and soft, just like what we have here:

cooked monggo beans in a pot and white bowl

When it is cooked, strain the water and set aside:

Heat a nonstick pan over medium heat with coconut oil and fry tofu until it’s lightly brown on both sides, then set aside:

In the same pan, sauté garlic, onion, ginger:

sauteing the garlic, ginger and onions in a pan for Ginisang monggo recipe

Add the cooked mongo beans, mixed, saute, and add water if you like the Ginisang Monggo soupy:

adding the cooked monggo in the pan with the spices

Add salt and pepper until you get your desired taste:

seasoning the Ginisang monggo with salt and pepper

In another bowl, gently smash the ampalaya leaves in salt and remove the green juice to lessen the bitter taste.

Going back to the pan with the monggo beans, you can now add in the fried tofu:

adding the fried tofu to the ginisang monggo in the pan

Add the ampalaya leaves on top of the mung beans and mix. You can add water if you love it to be soupy. Simmer again for a few minutes then turn off fire:

adding the ampalaya leaves and adding water to the ginisang monggo

Your Ginisang Monggo is all done! It's best to serve with hot rice or you can eat it as is since monggo is already filling and has enough carbs to make you full.

Frequently Asked Questions

Where can I buy mung beans?

At your local asian market, but I'm seeing it now at most grocery stories.

Are mung beans inflammatory?

No, mung beans are generally not considered inflammatory and are often praised for their anti-inflammatory properties due to their high content of antioxidants, vitamins, and minerals.

More Delicious Authentic Filipino Food Recipes:

By the way, for those of you who are learning Filipino cooking, this recipe is a great start. This was one of the first Filipino dishes I made and mastered and I'm still learning how to make it even better!

Because Filipinos are creative, this has made this ginisang monggo recipe an ultimate comfort food since it is very versatile, you can change the flavor easily by adding coconut milk or adding your favorite vegetarian meat.

This recipe is so simple, cost-friendly, nutritious, and easy to cook.

Vegan Bopis

Dec 20, 2019 · 4 Comments

This Filipino Vegan Bopis is loaded with nutritious ingredients and bold flavors! It's usually made with pork and other meats, but to veganize the recipe, we used tofu and shitake mushrooms without losing the authentic taste. Try making this plant-based version for a heathy option!

Are you interested to try more vegan Filipino recipes? Check out my Filipino Vegan Corned Beef Hash, Vegan Binakol, and Vegan Chicken Afritada recipe!

delicious and Filipino vegan bopis on a blue plate

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What is Vegan Bopis?

Bopis is a unique Filipino recipe that uses body parts of the pig that many people wouldn't think they can be made into a recipe. It is mainly made with pig's lungs and heart, finely minced. It is considered a go-to meal with alcoholic beverages during Filipino gatherings but as years passed, it has turned into a main dish.

For a plant-based version, I used shiitake mushrooms and tofu to replace the meat of the recipe but it still has the goodness of the authentic taste. Feel free to serve this healthy and savory vegan bopis with steamed rice or use lettuce leaves to wrap it!

Discover more of this easy Filipino dish below. Enjoy reading!

vegan bopis on a blue plate with fresh lettuce leaves and red chili on top

Variations

Spicy flavor: If you love spicy bopis, add more chili peppers, siling labuyo, a dash of chili oil, or diced jalapeños.
Sweet flavor: To add sweetness, use a little pineapple juice and diced pineapple.
Dry texture: You can omit adding the water or decrease the water quantity if you prefer a dry bopis.

Substitutions

Coconut Oil: For a neutral option, use olive oil, vegetable oil, or avocado oil.
Water: Bicolanos love coconut milk in their bopis, so you can also add coconut milk as a replacement for water. It makes a creamier bopis.
Ginger: Substitute with galangal or turmeric for a similar aromatic and earthy flavor.
Annatto Powder: Use turmeric for color and paprika or smoked paprika for a slight smoky flavor.
Firm Tofu: Replace with tempeh for a firmer, nuttier texture, or seitan for a chewy, meaty texture.

Storage

To keep vegan bopis fresh, refrigerate in an airtight container for up to 4 days.
Freeze it in portioned containers for up to three months for extended storage, and reheat it completely before serving.

Ingredients

These are the ingredients that you will need:

ginger
coconut oil
garlic
onion
chili peppers
firm tofu
dried shiitake mushroom
soft tofu
annatto powder
vinegar or calamansi
soy sauce
bay leaves
water
carrots
radish

Instructions

In a saucepan over medium heat, preheat oil and saute the garlic and ginger:

Add onion and saute until translucent, for about 1 minute:

sauteing onion with garlic for bopis recipe

Add chili peppers:

adding chili to the garlic and onions for bopis recipe

Then add in ¾ cup of diced tofu and the diced shitake mushroom:

At this point, also add the mashed tofu then mixed and stir for 2-3 minutes:

mixing the soft tofu to the ingredients of vegan bopis

Then add 1 tablespoon of annatto powder and mix:

Add vinegar or calamansi:

pouring in calamansi juice to the vegan bopis

Add soy sauce and mix:

Add bay leaves and allow it to simmer for 2 minutes:

Next, add water:

Then add in the carrots and radish then mix until well combined:

adding carrots and radish to the vegan bopis in the pan

Allow it to simmer for 2-3 mins then add salt and pepper:

seasoning the vegan bopis with salt and pepper

Mix well and serve with steamed rice.

mixing the vegan bopis with a wooden ladle

Enjoy a healthy meal!

Top Tips

It is important to mince or slice the ingredients into the same sizes as it is one of the characteristics of the bopis recipe.
For a fancier presentation and of course, taste, top with grated vegan cheese before serving.

FAQ

Where can I buy annatto powder?

It can be purchased from any Asian market or you can purchase it here. (affiliate link)

What is Bopis made of?

For the meat version, it is commonly made from a pig's lungs and heart that are minced and added with spices.

Should Bopis be eaten with rice or by themselves?

Filipinos love rice so they regularly eat it with steamed white rice but you can eat Bopis as is.

delicious and Filipino bopis on a blue plate

More Recipes

If you're looking for more delicious authentic Filipino food, check out these recipes:

Vegan Dinuguan

Dec 13, 2019 · 4 Comments

This Vegan Dinuguan is a bold and delicious adaptation of the traditional Filipino pork blood stew! This recipe is pork-free, savory, and rich in taste, and pairs best with Filipino rice cake (puto) or hot steamed rice! It's a healthier version of the original recipe, but still packed with the delicious traditional flavor of dinuguan!

Hungry for more Filipino vegan cooking inspiration? Create my Vegan Bagoong, Vegan Batchoy, and Vegan Bistek.

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What is Vegan Dinuguan?

The word dinuguan literally means "cooked with blood." Sounds scary, right? A favorite in the Philippines, Dinuguan is known for its bold, dark sauce, made traditionally with blood and offal. Many people love this Filipino food.

Where did the dish originate from?

Dinuguan is a Filipino savory dish with deep Spanish influence, traditionally made with pork meat and blood. Known for its black broth and tangy kick from Datu Puti white vinegar, it’s one of the most meat-heavy dishes in the country’s cuisine.

But with health trends growing and foodies exploring more sustainable options, this vegan version provides a strong justification for ditching the meat, especially for people dealing with cholesterol or avoiding medical bills from too much red meat.

This dish is a mixture of umami-rich ingredients like mushrooms, tofu, and blended black beans to mimic the taste and creamy texture of the sauce.

It’s a meatless dish that still carries the heavy mark of tradition.

Health Benefits of Black Beans

Rich in fiber for digestive health
High protein content aids muscle repair
Lowers the risk of heart disease due to antioxidants
Manages blood sugar levels with a low glycemic index
Supports weight management through satiety

delicious filipino meat-free dinuguan served in two bowls

Substitutions

Dried shiitake mushroom – Use oyster mushrooms or gluten cake for chewy texture
Soy protein – Replace with wheat gluten cake (seitan), tempeh, or extra firm tofu
Coconut oil – Use olive oil or vegan butter for a rich flavor
Tofu – Sub with tempeh or seitan; use extra firm tofu to avoid breakage
Vinegar or calamansi – Datu Puti white vinegar is ideal; lemon or apple cider vinegar works too
Chili peppers – Use serrano peppers, finger chilis, or red chili flakes
Salt & pepper – Use vegetable bullion or cup vegetable broth for a richer taste

Variations

Gluten-free – Skip soy protein and seitan, and stick with mushrooms and tofu
Sweet and tangy – Add a pinch of organic brown sugar or turbinado sugar
More savory – Stir in vegetable broth or a touch of vegan butter

Storage

Countertop – Not recommended due to tofu
Refrigerator – Store in a sealed container for up to 4 days
Freezer – Freeze for up to 2 months; reheat over low heat

delicious vegan pork free dinuguan in a bowl with red chili

Ingredients

These are the ingredients that you will need:

dried shiitake mushrooms
soy protein (magic meat) soaked in water and sliced into small cubes
water
canned black beans
coconut oil
ginger
garlic
white onion
firm tofu
chili peppers
vinegar or calamansi
salt
black pepper
lemongrass
bay leaves

Instructions

Pre-soak dried shiitake mushrooms and soy protein in 3-5 cups of water until softened. Then squeeze out the water from the mushroom and soy protein, and then slice it into small cubes.

Pour a little amount of water (2.5 cups) into the blender and add the pre-drained and rinsed black beans:

adding water to the black beans in a blender

Blend it until it becomes mushy and grayish-black, then set aside:

In a medium size pot or pan over medium heat, preheat the oil and first sauté the ginger. After 15 seconds, saute garlic and medium onion and cook until translucent:

sauteing ginger and garlic for vegan dinuguan

Then add soy protein and sauté for 3 minutes:

sauteing the vegan meat with the garlic and ginger

Note: Once you pre-soak the magic meat, it will expand. Just squeeze the water out, then slice into specified cuts.

Add shitake mushrooms, and continually sauté for 5 minutes:

Note: Dried mushrooms will expand once soaked in water. After soaking, squeeze out the water and slice into specified cuts.

Next, add tofu and sauté for 3 minutes:

Then add the blended black broth to the pot and mix until combined:

Add 1 cup of water to the blender to wash out the remaining black beans and add it to the pot:

Add chili peppers and cover the pot for 5 minutes or until it simmers:

Place the lemongrass:

adding the lemongrass to the vegan dinuguan

Then add vinegar:

adding the vinegar to the vegan dinuguan

Then add salt:

Followed by pepper:

seasoning the vegan dinuguan with pepper

Mix and cover for a while:

mixing the vegan dinuguan using a wooden ladle

Season according to your taste. Some love Dinuguan that's not too salty, and some also like it sour. You will also love it with red chilis if you are a spicy food lover.

This vegan dinuguan is always best served with rice. Yum!

Top Tips

If you can't find the magic meat, you can also find seitan tofu or any vegetarian meat. It tastes just as delicious.
To make your vegan dinuguan extra creamy, you can replace the water with coconut milk. It gives an authentic flavor to the dinuguan, which you will surely love.
For a more exciting texture to your vegan dinuguan, add oyster mushrooms right before you take it off the stove. Oyster mushrooms cook quickly.
You can find shiitake or oyster mushrooms in Asian grocery stores or farmers' markets near you.
Use a high-performance blender to get a smooth, creamy texture from the black beans. This helps mimic the original black color and feel of traditional Dinuguan.
Feel free to add more chili if you have a high tolerance for spiciness.

FAQ

What is Dinuguan made of?

For the pork version of Dinuguan, it is made of meat bits and slices, then added with pork blood to make the soup creamy and give that unique taste to the dish. But for this vegan version, you can eat it guilt-free since it has no meat, just vegan protein meat and tofu.

What does Dinuguan taste like?

For the pork dinuguan, it is savory, rich, and a bit spicy. The vegan version dinuguan tastes also rich, savory, and a bit spicy, but without the unhealthy fat content 🙂

Is Dinuguan healthy?

The vegan/vegetarian version surely is! But the pork/meat version should be eaten moderately, as it is high in animal fat.

Here are more delicious, authentic Filipino desserts:

Easiest Cassava Cake Ever

Dec 8, 2019 · 28 Comments

Cassava Cake is a Filipino delicacy in the Philippines. It is rich, creamy, custard-like, and coconutty with a little texture from the grated cassava and it's gluten-free! This is a great dish to bring for potluck or simply eat for an afternoon snack

Love Filipino snacks? Try reader favorites Buko Pandan (Coconut Pand in Pearls), Mango Float, Binignit (Dessert Coconut Soup), or Cassava Bibingka.

a slice of sweet, creamy, and delicoius cassava cake on a white dessert plate

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When I actually started to enjoy eating Filipino Desserts, Cassava Cake was one of the first dishes I came to love and enjoy. There are so many different Cassava Cake versions out there, but this is an easy one to start with. Let me know how it goes!

What is Cassava Cake?

It is a very popular dessert in the Philippines made from yuca or tapioca plant. Since the Philippines has wide farmlands, Filipinos plant tapioca as one of their root crops. Tapioca is popularly called Kamoteng Kahoy in the Philippines which means "camote tree" or "tapioca tree".

Cassava cake is a dessert that is very easy to prepare. It can be baked, steamed, or broiled. It just needs some basic mixing skills and you are good to go! The only hard thing to do when making cassava cake is the waiting time since it takes an hour or more to make.

But the waiting is always worth it! When you take a bite of the creamy, soft, and cheesy Cassava cake, you know you are eating one of the best desserts in the Philippines.

delicious slices of cassava cake on a white bowl

Top Tips

For a thinner cassava cake, divide the mixture evenly between two baking dishes and bake. If you’re in the Philippines, you're in luck—fresh cassava roots are readily available at public farmers' markets. Many friendly vendors will even grate the roots for you at a minimal fee, saving you the hassle!
If you love a sweeter cassava cake, you can mix a jar of macapuno strings which you can buy in Asian grocery stores.
If using frozen cassava, leave it at room temperature for at least 30 minutes to 1 hour to thaw.

Substitutions

For the Cake:

Fresh Cassava:
- Frozen Grated Cassava: Thaw and drain before use.
- Grated Sweet Potato: Provides a different flavor but similar texture.
- Yam: Another alternative with a comparable texture.
Coconut Milk:
- Almond Milk or Soy Milk: For a non-coconut flavor.
- Evaporated Milk: For a richer, less coconutty flavor.
Melted Butter:
- Vegetable Oil: Provides moisture, though with less flavor.
- Coconut Oil: Adds a subtle coconut flavor.
Egg:
- Flaxseed or Chia Egg: Mix 1 tablespoon of flaxseed or chia seeds with 3 tablespoons of water, let sit until gelatinous.
- Applesauce: Use ¼ cup as a substitute for 1 egg.
Evaporated Milk:
- Regular Milk: For a less creamy texture.
- Cream: For a richer, more decadent result.
Sugar:
- Honey or Maple Syrup: For a natural sweetener.
- Brown Sugar: Adds a caramel-like flavor.
Condensed Milk:
- Sweetened Coconut Milk: For a dairy-free option.
- Homemade Sweetened Condensed Milk: Simmer 2 cups of milk with 1 cup of sugar until reduced by half.

For the Topping:

Condensed Milk:
- Sweetened Coconut Milk: For a dairy-free alternative.
- Maple Syrup: For a different sweetness profile.
Coconut Milk:
- Almond Milk or Soy Milk: For a different flavor.
- Heavy Cream: For a richer, creamier topping.
Egg Yolk:
- Egg White: For a lighter topping.
- Flaxseed or Chia Egg: As a plant-based alternative.
Grated Cheese:
- Shredded Coconut: For a different texture.

Variations

Ube Cassava Cake
- Ingredients: Add 1 cup of ube (purple yam) puree to the cassava mixture and 1 teaspoon of vanilla extract
- Topping: Mix a little ube extract into the topping for added flavor and color.

Coconut and Mango Cassava Cake
- Ingredients: Mix in 1 cup of diced fresh or dried mango into the cassava batter.
- Topping: Garnish with shredded coconut and additional mango chunks.

Matcha Cassava Cake
- Ingredients: Add 2 tablespoons of matcha powder to the cassava mixture for a green tea flavor.
- Topping: Dust with extra matcha powder before serving.

Storage

Store cassava cake in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw in the refrigerator before serving and check for freshness before consuming.

Ingredients

Cassava

fresh cassava
coconut milk
melted butter
egg
evaporated milk
sugar
condensed milk

For the Topping:

condensed milk
coconut milk
egg yolk
grated cheese

ingredients for the custard topping for cassava cake

Instructions

Before starting the mixing process, preheat the oven to 350F, and don't forget to grease the pan with butter or your trusted non-stick baking spray:

Make sure that you squeeze out all the water or liquid from the grated cassava:

In a large mixing bowl, stir cassava, coconut milk, butter, egg, evaporated milk, sugar, and condensed milk:

adding the wet ingredients to the grated cassava

Mix until well combined then set aside:

mixing the ingredients of the cassava cake

Pour the mixture into a greased pan and bake for 35 minutes:

pouring the cassava cake batter to the baking pan

Meanwhile, prepare the topping ingredients namely, condensed milk, coconut milk, and egg yolk:

custard topping ingredients in a large bowl

Mix thoroughly until well combined, then set aside:

mixed custard topping in a clear large bowl

When the cassava is golden brown, firm or 50 minutes into baking, remove the cassava from the oven:

Pour the topping over the cassava and spread it, then bake in the middle racks for 15 to 20 minutes more:

pouring the custard topping on top of the baked cassava cake

Add grated cheese or use a cheese grater to grate a block of your favorite cheese, and cook for another 10 minutes:

adding grated cheese on top of the cassava cake with custard topping

To check for doneness, use a toothpick and if it comes out clean, it's finished baking.

Soft, milky, and creamy - an all-in-one dessert that's so easy to make! You can eat cassava cake warm or chilled. I like to eat them both ways 🙂

taking a slice of cassava cake with a fork

Frequently Asked Questions

What are the differences between steamed cassava cake and stove oven cassava cakes?

Steamed cassava cake is softer and moister with a smooth surface, while oven-baked cassava cake is firmer, with a golden-brown, sometimes crispy top. The choice between them depends on whether you prefer a dense, pudding-like texture or a slightly drier, caramelized crust.

Can I use frozen grated cassava?

Yes, frozen grated cassava can be used. Thaw and drain it well before mixing with other ingredients to prevent excess moisture.

More Delicious Authentic Filipino Food:

Top Hint: It's not advisable to use parchment paper for cassava cake as it tends to stick on the cake itself, making it hard to peel off after baking. It's best to use a non-stick baking pan or use a non-stick baking spray or slather with butter or margarine.

Mushroom Chicharon

Dec 6, 2019 · 3 Comments

This Mushroom Chicharon, made with crispy oyster mushrooms and a blend of savory spices, is crunchy, simple, and absolutely delicious! A crowd favorite at parties and potlucks, it's the perfect snack to share with friends and family.

Looking for more Filipino Appetizer dishes? Try my Fishless Crab Cakes, Addicting Filipino Empanada, or my Crispy Kangkong!

delicious and crispy mushroom chicharon in a bowl

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What is Chicharon?

Chicharon, also spelled tsitsaron in the Philippines, is a popular crunchy snack usually made from pork belly, pork rinds, beef rinds, or chicken skin.

Filipinos love to dip chicharon in spicy vinegar and use it as a garnish for dishes like monggo soup and pancit.

Though delicious, chicharon is considered unhealthy when eaten too much because it's made from pork belly, pork rinds, beef rinds, or chicken skin, all of which are high in fat and cholesterol.

Filipinos usually enjoy chicharon with beer, but because of its health risks, they try to eat it in moderation, especially those with health concerns.

delicious and crispy mushroom chicharon in small bowls

As a chicharon lover, I created a vegan/vegetarian version called Mushroom Chicharon. It offers the same crispiness and great taste without the high cholesterol.

Mushroom Chicharon is a healthy alternative to traditional Filipino chicharon, making this recipe a must-try!

crispy mushroom chicharon in a bowl lined with brown paper towel

Top Tip

Dry the Mushrooms Thoroughly: Ensure the mushrooms are completely dry before coating them. Excess moisture can make the batter soggy and prevent it from sticking properly.

Substitutions

Flour:

Cornstarch: For a crispier texture.
Rice Flour: For a lighter, gluten-free option.
Chickpea Flour: For a nutty flavor and gluten-free alternative.

Baking Powder (Optional)

Club Soda: Adds lightness to the batter, though the texture may differ.

Pepper:

White Pepper: For a milder, less pungent flavor.
Cayenne Pepper: For added heat.
Smoked Paprika: For a smoky, mildly spicy flavor.

Garlic Powder:

Fresh Garlic: Minced and sautéed for a stronger flavor.
Onion Powder: For a different but complementary flavor.
Shallot Powder: For a milder, sweeter garlic-like flavor.

Paprika:

Smoked Paprika: For a smoky twist.
Chili Powder: For added heat and depth of flavor.
Cayenne Pepper: For more spice.

Annatto Powder (Optional):

Turmeric: For a yellow color and earthy flavor.
Paprika: For color with a mild flavor.
Saffron: For a unique flavor and color, though more expensive.

Salt:

Sea Salt: For a slightly different mineral content.
Kosher Salt: For a different texture and a cleaner taste.
Soy Sauce: For added umami and saltiness.

Water:

Vegetable Broth: For added flavor.
Plant-Based Milk: For a richer texture.
Sparkling Water: For a lighter, airier batter.

Oyster Mushroom:

Shiitake Mushrooms: For a meaty texture and rich flavor.
King Oyster Mushrooms: For a similar texture and size.
Portobello Mushrooms: For a heartier, more robust flavor.

Breadcrumbs:

Panko: For a lighter, crispier coating.
Crushed Cornflakes: For a crunchy texture.
Ground Almonds: For a nutty, gluten-free option.

Variations

Spicy Mushroom Chicharrón

Ingredients: Add cayenne pepper or chili powder to the seasoning mix.
Flavors: Serve with a spicy dipping sauce or sprinkle with extra chili flakes for an added kick.

Garlic-Parmesan Mushroom Chicharrón

Ingredients: Mix grated vegan parmesan and extra garlic powder into the breadcrumbs.
Flavors: Sprinkle with fresh parsley and serve with a garlic aioli for a rich, savory twist.

Smoky Mushroom Chicharrón

Ingredients: Use smoked paprika instead of regular paprika, and add a bit of liquid smoke to the batter.

Storage

Store mushroom chicharrón in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator before reheating and check for freshness before consuming. Reheat in an oven or air fryer at 350°F (175°C) for 5-10 minutes to restore crispiness. Avoid microwaving as it may make the chicharrón soggy.

Ingredients

all purpose flour
baking powder
pepper
garlic powder
paprika
annatto powder
salt
water
oyster mushroom
breadcrumbs

Instructions

In a bowl, mix together all the dry ingredients except the bread crumbs:

dry ingredients of the mushroom chicharon in a clear bowl

Add water and mix until well combined:

This is how the batter should look like after mixing:

mixed batter of the mushroom chicharon in a bowl

Add oyster mushroom in the flour mixture and submerge all parts:

coating the oyster mushrooms with batter

In a saucepan, add 1 cup of coconut oil and heat until hot enough to fry the mushrooms:

Deep fry mushroom until it’s golden brown:

Take out from the saucepan when the mushroom chicharons are golden brown, just like this one. Strain and drain mushrooms to remove oil:

taking out golden brown mushroom chicharon from the pot using a tong

Mushroom chicharon is best when served hot. Doesn't these mushroom chicharon look enticingly delicious? I am drooling!

Enjoy your Mushroom chicharon - a Filipino favorite snack but the healthier way to have it!

Frequently Asked Questions

Is mushroom chicharon healthy?

Mushroom chicharrón can be a healthier alternative to pork chicharrón due to its lower fat content and higher nutrient value, but its healthiness depends on preparation methods like frying or baking.

What is the difference between chicharon and chicharrones?

"Chicharon" and "chicharrones" refer to the same crispy, fried snack made from pork rinds or other ingredients, with "chicharrones" being the plural form in Spanish.

Is there a way to maintain the crispiness of the mushroom chicharon for a week?

You can try keeping it in an airtight container but per experience, the crispiness won't last a week. You can re-fry it to make the mushroom chicharon crispy again before serving.

What kind of mushrooms are used for mushroom chicharon?

Various types of mushrooms can be used, but common choices include oyster, shiitake, and king oyster mushrooms due to their texture and flavor.

Is chicharon a junk food?

The usual chicharon can be considered a junk food since it's made out of animal skin containing a lot of fats but when you eat the mushroom chicharon (vegetarian version), it's not considered a junk food 🙂

Is Chicharon a Filipino Food?

The Filipino version of chicharon was influenced by the Spaniards. Over the years, Filipinos made different versions of the beloved chicharon.

More Delicious Authentic Filipino Food Recipes:

Pancit Bihon
Fried Rice
Buko Pandan
Cassava Cake
Vegan Filipino Champorado
Biko – Filipino Sweet Sticky Rice
Filipino Vegan Escabeche – Sweet & Sour Fish
Vegan Pochero
Mango Float

Best Binignit

Dec 1, 2019 · 1 Comment

This Binignit is made with ube, taro, and tapioca pearls and is the ultimate snack or dessert. It's creamy, rich, and loaded with coconut flavor that will satisfy your craving and it's plant based and you can't even tell the difference!

Looking for more Filipino desserts? Try my Sweet Ginataang Munggo or my Easy Bilo Bilo!

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What is Binignit?

Binignit (sweet stew or dessert soup) is a beloved dessert among Filipinos, and it's pretty simple to whip up. You just toss all the ingredients into a pot, give it a good stir, and let everything cook.

Originally from the Visayas island in the Philippines, Binignit has become a Holy Week tradition for Cebuano Roman Catholics. They eat it on Good Friday as a way of fasting. But nowadays, you can find Binignit in restaurants any day of the week.

While the basic recipe includes coconut milk, water, taro, ube, sweet potatoes, and saba bananas, people have gotten creative over the years, adding their own twist to it. Brown sugar is commonly used to sweeten Binignit for its rich flavor. And to make it even more fun, colorful tapioca pearls are often added at the end!

With its perfect mix of sweetness and warmth, Binignit is like a cozy hug, especially on rainy days.

What is the difference between bilo-bilo and binignit?

Bilo-bilo is a type of sticky rice ball made from glutinous rice flour. These balls are often cooked in sweet coconut milk and served with fruits like bananas and jackfruit.

Binignit, on the other hand, is a sweet soup or stew that usually contains a variety of root vegetables like taro, sweet potatoes, and purple yam (ube). It's cooked in coconut milk and sweetened with sugar, and sometimes it has bilo-bilo in it too.

So, while both bilo-bilo and binignit are made with coconut milk and can have similar ingredients, the main difference is that bilo-bilo focuses on the sticky rice balls, while binignit is more of a sweet soup with various ingredients.

Top Tips

To make the binignit thicker and stickier, which I really enjoy, you can add ground rice flour or ground glutinous rice. Put this in the pot before adding the other ingredients because it takes longer to cook. Also, remember to adjust the amount of water since rice flour and glutinous rice soak up water while cooking.

Substitutions

Coconut milk: Almond milk or regular milk.
Water: Coconut water or milk.
Brown sugar: White sugar, honey, muscovado sugar, or maple syrup.
Taro: Sweet potatoes or yams.
Ube: Purple sweet potatoes.
Sweet potato: Yams or butternut squash.
Saba banana: Plantains or regular bananas.
Purple tapioca pearls: White tapioca pearls.
Sago: Small tapioca pearls or chia seeds.
Rice flour: All-purpose flour or cornstarch.

Variations

Fruit Variation: Experiment with different fruits such as jackfruit, langka (jackfruit), or pandan jelly.
Root Vegetables: Try using yams, cassava, or purple yam (ube) for a unique twist.
Tapioca Pearl Alternatives: Use small or large sago pearls, or even chia seeds for added texture.
Coconut Milk Replacement: Explore using other non-dairy milk alternatives like soy milk or oat milk for a different flavor profile.

Storage

Refrigeration: Allow the Binignit to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Ensure the container is tightly sealed to prevent absorption of odors from other foods.
Freezing: Binignit can be frozen for longer-term storage. Portion it into individual servings or larger batches, then place them in freezer-safe containers or heavy-duty freezer bags. Ensure to leave some space at the top of the container or bag to allow for expansion. Frozen Binignit can last for up to 2-3 months in the freezer.
Thawing: When ready to enjoy frozen Binignit, transfer it to the refrigerator to thaw overnight. Alternatively, you can gently reheat it on the stovetop over low heat or in the microwave, stirring occasionally until heated through.
Reheating: To reheat refrigerated or thawed Binignit, gently warm it in a saucepan over low to medium heat, stirring frequently to prevent burning or sticking. Alternatively, you can microwave it in short intervals, stirring in between, until heated to your desired temperature.

Ingredients

coconut milk
water
brown sugar
taro
ube
sweet potato
saba banana
purple tapioca pearls or regular tapioca pearls
sago
rice flour

Instructions

In a large pot over medium heat, add coconut milk and cook, and continuously stir until it thickens:

stirring the coconut milk in a pot using a wooden ladle

Then add 2 cups of water and continuously stir. If you love a soupy Binignit, add 1 more cup of water or coconut milk:

adding water to the boiling coconut milk for binignit recipe

Once it boils, add brown sugar and continue to stir:

adding brown sugar to the water and coconut milk mixture

Once the sugar has melted, add the taro and cook for 5 minutes:

Then add the ube and cook for another 5 minutes:

Next, add sweet potato for 5 minutes:

adding the orange sweet potatoes to the binignit

Add saba banana, cover and cook for 3 minutes:

adding the saba bananas to the binignit in the pot

Now, let's do my favorite part and my favorite Binignit ingredient! Add the purple tapioca pearls:

adding the pearl tapioca to the binignit

Then add sago and cover and cook for another 5 minutes:

Serve and enjoy.

serving the binignit using a wooden ladle

Frequently Asked Questions

Why do I need to slice the taro, sweet potato, and ube into smaller cubes?

This allows even cooking and makes the cooking time faster.

Can I use coconut milk in cans or pouches if I don't have fresh coconut milk?

Yes you can use the instant coconut milk versions, but of course, the fresher, the better 🙂

What's the difference between Ube and Taro?

Ube, also known as purple yam, is a tuberous root vegetable. Taro is also a root vegetable known as gabi in the Philippines.

Where can I buy Saba Banana?

It can be purchased at your local Asian Market in the produce section or frozen aisle. Or Trader Joe's in the frozen aisle.

Why is binignit famous during Holy Week?

Binignit is famous during Holy Week, particularly in regions of the Philippines like Cebu, because it is often consumed as a traditional dish during Good Friday. Good Friday is a solemn day in the Christian calendar, marking the crucifixion of Jesus Christ, and it is observed by many Filipino Catholics with acts of fasting and abstinence from meat.

Humba

Nov 29, 2019 · 1 Comment

Enjoy the sweet and savory taste of this Filipino vegan Humba. This recipe is perfect for vegans who love the authentic taste of the meat in the recipe but without losing the authentic taste of the Humba.

Want more easy and healthy Filipino recipes? Try cooking my Tofu Sisig, Congee, or this easy Sinigang.

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What is Humba?

Humba is basically a braised pork dish in pineapple juice which can be bought in cans or made by pressing the pineapple fruit itself.

Humba is usually made with pork belly meat, dried banana blossoms, black beans, laurel leaves, soy sauce, brown sugar, salt, and pepper.

To veganize it, we used tofu but kept most of the usual ingredients to keep the authentic pork humba flavor. Enjoy!

cooked vegan humba in a pan and on a white plate

Substitutions

You can use artichokes if you don't have banana blossoms.
Swap the pork-like meat with these vegetarian meats that would go with this recipe: Porkless Bites (save the sauce for another dish), Vegetarian Roast Duck , and Soy Curls. You can buy then at a local Asian grocery store or online retailers.
Substitute soy sauce with tamari or coconut aminos for a gluten-free alternative.

Variations

Try adding a splash of coconut milk for a creamier twist.
Toss in some chopped bell peppers or mushrooms to boost the veggies, or add saba banana for an extra dose of carbs!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat, adding a splash of water if the sauce thickens too much.

Top Tips

Before frying your tofu for the Vegan Humba, pat it dry after slicing. Patting it dry with a kitchen towel or paper towel will prevent oil splatters which can hurt and burn your skin.
After frying the tofu, get rid of excess oil by placing them on a kitchen paper towel. It will absorb all the excess oils from the fried tofu.
If you do not have coconut oil for sautéing the spices, you can use olive oil instead. Just remember that olive oil has a high smoke point so you have to be quick in sautéing and adjust the stove heat properly.

Ingredients

Here's a quick overview of all the ingredients you will need:

vegetarian pork-liked protein meat (find vegetarian meat in health food stores or online)
block tofu
garlic
red onion
peppercorns
vinegar or lime
soy sauce
coconut oil
water
pineapple juice
dried banana blossoms
black beans
bay leaves
brown sugar
salt
pepper

Instructions

In a large bowl, add garlic, onion, peppercorns, vinegar or calamansi, and soy sauce, and mix until well combined:

adding the soy sauce and spices to the vege meat and tofu

In the same bowl add vegetarian pork-like meat and tofu to marinate for 30 minutes to 1 hour (the longer the better):

marinating the vege meat and tofu for vegan humba recipe

Heat a nonstick pan or pot over medium-high heat and add oil. Fry the marinated vegetarian pork and tofu until golden brown and set aside:

frying the vege meat and tofu for the vegan humba recipe

Take out from the pan and place in a bowl. Set aside and proceed to the next cooking steps of the Vegan Humba:

golden brown vege meat and tofu in a white bowl

In the same pan, add marinated sauce:

Then add cup water and bring to a simmer:

adding water to the vegan humba marinade in the pan

Add a mixture of cornstarch and water to thicken the sauce. Add the cup of pineapple juice:

adding pineapple juice to the vegan humba marinade

Add in the fried vege pork and tofu chunks, cover with a lid and bring to a boil:

adding the vege pork and tofu and letting it simmer in the pan

Add banana blossoms:

adding banana blossoms and salted black beans to the vegan humba

Then add the black beans and bay leaves. Allow it to simmer:

adding the laurel leaves to the vegan humba

After allowing it to simmer, add brown sugar, salt, and pepper then stir:

adding the brown sugar to the vegan humba

Cover the pan and let it continue to simmer for at least 2 minutes:

Taste and season if needed. Vegan Humba is best served hot and eaten with steamed white rice 🙂

scooping the vegan humba with a wooden ladle

Perfect vegan Humba for breakfast, lunch, or dinner!

vegan humba in a pan and on a white plate

Frequently Asked Questions

Is Humba the same as adobo?

Humba and adobo are similar but not the same. While both are Filipino dishes, humba is sweeter because of pineapple juice and sugar, while adobo is more tangy and savory.

What is the meaning of Humba?

Humba means "braised pork" in Bisaya, a Filipino language. It's a traditional dish that's known for its sweet and savory flavors.

Where is Humba originated?

Humba comes from the Visayas and Mindanao regions of the Philippines. It’s a popular dish enjoyed in Filipino homes and celebrations.

Here are more delicious Filipino Food to try:

Vegan Pochero

Nov 24, 2019 · 5 Comments

Try this delicious and nutritious Vegan Pochero that is easy to cook, without animal fat, and does not compromise in taste. It is a comfort food and a Filipino favorite in many homes. It's a healthy dish to serve for any occasion, too. Check this out!

Try more of my delicious Filipino vegan recipes that you will surely love: Tofu Sisig, Congee, and my comforting Sinigang

vegan pochero in a pot loaded with delicious vegetables and vege meat

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What is Vegan Pochero?

Pochero is a famous Filipino main dish inspired by the original hearty stew dish of the Spaniards. The word "Puchero" literally means stew pot.

Most Pochero recipes use chunks of pork meat, vegetables like carrots, sweet potatoes, potatoes, and saba banana cut also in generous chunks. Some also cook Pochero using beef and chicken breast.

Some even add in chorizo, cabbage, green peas, and leeks. The taste of Pochero is mildly sweet which comes from the saba bananas and savory, which comes from the seasonings like fish sauce, soy sauce, pepper, and salt.

Pochero truly is comfort food for many, as it is a complete meal in itself. You get loads of carbohydrates, protein, vitamins, and minerals from the vegetables and tomato sauce.

This vegan version of pochero has now become a popular option for Filipinos and non-Filipinos who also love the Pochero dish. Because we are using pork-like vegan meat, you really won't know it's vegan.

Health Benefits of Sweet Potato

Rich in Nutrients: Packed with vitamins A, C, and B6, as well as essential minerals like potassium and manganese, sweet potatoes support overall health.
Boosts Immune System: High levels of beta-carotene (converted to vitamin A) strengthen the immune system and improve vision health.
Supports Digestive Health: Contains a good amount of dietary fiber, promoting better digestion and preventing constipation.

Substitutions

Coconut oil: You can use olive oil instead. Just remember that olive oil has a high smoke point so you have to be quick in sauteing and adjust the stove heat properly.
Saba bananas: Plantains are an excellent substitute, offering a similar sweetness and texture.

Variations

Add in coconut milk after adding a bit of water to the vegetables. I am sure that would be a delicious twist to this Vegan Pochero recipe.
Try splashing a bit of hot sauce for a little kick in your taste buds.

Storage

Let the stew cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Freeze in individual portions for up to a month. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop or microwave, adding a splash of water if the broth thickens.

Ingredients

Here's a quick overview of all the ingredients you will need:

coconut oil
garlic
red onion
sweet potato
water
ginger
saba banana or saba na saging
carrots
lemongrass
soy sauce
pork -like protein meat (bought in a Buddhist shop or any health food store)
bell pepper
pechay (bok choy)
salt
pepper

Instructions

Preheat a nonstick pan over medium heat with oil. Saute garlic and onion:

sauteing the onion and garlic in a pot for vegan pochero recipe

Add in the sweet potato and cover until the potato softens:

sauteing the cubed sweet potatoes together with the onion and garlic

Add water to the sauteed spices and sweet potato:

adding water to the sauteed sweet potato and spice

Cover until it boils. You can mash it to thicken the pochero soup:

Now it's time to add the cubed potatoes:

adding the potatoes to the simmering vegetables

Add ginger to enhance the flavor of the soup:

adding ginger to the simmering vegetables

Add saba bananas:

adding saba bananas to the simmering vegetables for the Vegan Pochero recipe

Add in the carrots, and lemongrass, and cover with a lid to boil:

adding carrots and covering the pot with a lid

Mix in soy sauce:

seasoning the vegan pochero with soy sauce

Add in the vege meat, bell pepper, salt, and pepper. Mix and season according to your taste:

seasoning with salt, pepper and adding the bell pepper to the simmering vegetables

Add a bunch of pechay or cabbage then cover to simmer for 3 to 4 minutes. Do not stir:

adding in the pechay or bok choi and the vege meat to the rest of the Vegan Pochero ingredients

Here it is with all the lively colors from the vegetables. This is such a nutritious and healthy treat!

Serve it with steamed brown rice or quinoa. I am sure you will love the taste of this Filipino soup!

Top Tips

Do not overcook your vegetables. A delicious vegan pochero has to have that crunch from the vegetables.
If you are not in a hurry, you can fry your veggies separately. By doing so, you get that slightly crispy texture from your vegetables.
You can mash the vegetables like sweet potatoes to thicken the soup of the vegan pochero.
Make sure to cut your vegetables evenly - not too small and not too big - just enough for them to get cooked faster and evenly.
If you love stews with tomato sauce, you can add tomato sauce to this Vegan Pochero recipe.

FAQ

Why is it called Pochero?

Pochero comes from the Spanish word "puchero," which means stewpot, reflecting its origins as a hearty Spanish-inspired dish. Over time, it was adapted in the Philippines with local ingredients like saba bananas and vegetables.

Is pochero good for diet?

Pochero can be a healthy addition to your diet, especially when made with fresh vegetables and plant-based proteins. Its nutrient-rich ingredients provide fiber, vitamins, and minerals while being naturally low in calories.

What is the difference between Pochero and bulalo?

Pochero is a sweet and savory stew made with bananas, sweet potatoes, and a tomato-based broth. Bulalo, on the other hand, is a bone marrow soup with a clear broth, often featuring corn and leafy greens.

Here are more delicious Filipino food to try:

Best Filipino Mango Float

Nov 22, 2019 · 4 Comments

Mango Float is a creamy and refreshing no-bake dessert that is so easy to make! With layers of honey graham crackers, crushed graham, sweet cream, and mango slices, mango float is always a no-fail dessert!

Looking for more mango dessert dishes? Try my Easy Mango Sago, Filipino Mango Ice Cream, or my Whipped Mango (Dalgona Inspired)!

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What is Mango Float?

Frozen mango layered with graham crackers, sweetened cream, and mangos.

Filipinos call this yummy and easy to make mango dessert by different names: mango graham cake, mango supreme, mango royale, crema de mangga, mango ice cakebox and so on.

But the most popular name is simply Mango Float.

What is the best kind of mango to use for mango graham cake?

The Philippine Mangoes. In the Philippines, mangos are everywhere! It is one of the fruits that is available all year round and because of that, Filipinos love sharing their favorite mango dessert for parties or gatherings.

If you can't get that, you can use your favorite variety.

a slice of delicious Mango Float on a plate

Top Tips

To see if your mangoes are ripe enough for a mango float, check if they smell sweet and feel soft when you gently press them. A ripe mango should also have golden yellow skin.

Substitutions

Heavy Whipping Cream:

Coconut Cream: For a dairy-free, tropical flavor.
Whipped Topping: For a lighter, store-bought alternative.
Greek Yogurt: For a tangier, healthier option.

Vanilla Extract:

Almond Extract: For a different, nutty flavor.
Maple Syrup: For a subtle sweetness with a hint of maple.
Lemon Zest: For a citrusy twist.

Condensed Milk:

Coconut Condensed Milk: For a dairy-free option with a coconut flavor.
Sweetened Evaporated Milk: For a less rich, but still sweet alternative.
Homemade Condensed Milk: Made with milk and sugar for a similar consistency.

Graham Crackers:

Digestive Biscuits: For a similar texture and flavor.
Vanilla Wafers: For a sweeter, lighter alternative.
Shortbread Cookies: For a richer, buttery flavor.

Storage

Store mango float in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 1 month. Thaw in the refrigerator before serving and check for freshness before consuming. Mango float is best enjoyed chilled, allowing the layers to set and the flavors to meld together.

Ingredients

These are the Mango Float ingredients that you will need:

nestle cream or heavy whipping cream
vanilla extract
condensed milk
graham crackers
mangos

Mango Float ingredients and kitchen tools

Instructions

Peel the mangoes, slice in half and then slice the cut halves lengthwise into thin strips. Set aside. (see picture above)

In a bowl, add nestle cream and condensed milk and using an electric mixer, mix very well. Also, if you are unable to get nestle cream, feel free to use heavy cream. Note it will not have the fluffy consistency as heavy cream but will taste just as good:

adding condensed milk to the cream for the Mango Float recipe

Add vanilla extract:

adding vanilla to the condensed milk and cream mixture

Add in the cinnamon powder:

adding cinnamon to the milk and cream mixture

Mix until well combined:

mixing the mango float cream using a wire whisk

In a rectangular glass container, place graham cracker on a preferable size of the container that it will fit the whole area, cut some to fit in the container. Then sprinkle with crushed graham cracker to fill in the gaps:

arranging the honey graham crackers and graham crumbs for the mango float recipe

Pour around ¼ batter mixture or more and cover the whole graham cracker top:

pouring the cream and milk mixture on top of the honey graham crackers

Then put on mango strips 14-20 mango stips on either position:

Sprinkle crushed graham on top and repeat the first step by adding another layer of graham crackers:

putting another layer of graham crackers on top of the sliced mangoes

This is the last layer of the mango float:

adding sliced mangoes on the last layer of the mango float

On the top portion, add the last remaining batter mixture and mango strips or you can use mango cubes. Sprinkle it with the crushed graham crackers and chill for at least 2 hours before serving:

sprinkling crushed graham and putting cream mixture on top of the sliced mangoes

Look at those delicious, sweet layers!

This dessert is so easy to make and no baking is required! It really tastes like ice cream but will all the yummy textures and creaminess.

mango float slice on a plate drizzled with milk and cream

Cut the Mango Float in squares before serving, just like how you would slice a cake or if you are eating this as a family, you can directly dig in right into the dish.

Frequently Asked Questions

Are mango float and mango graham the same?

Yes, mango float and mango graham refer to the same dessert in the Philippines. This popular no-bake dessert consists of layers of graham crackers, sweetened condensed milk, cream, and ripe mangoes, often chilled or frozen before serving. The terms are used interchangeably to describe this creamy, fruity treat.

What is the best kind of mango to use for the mango float Filipino dessert?

The best mango variety for the mango float is the Mangga Cebu variety. It is sweet, easy to peel and slice and is always available in groceries and supermarkets.

Can dried mangoes be used for the mango float?

No, fresh is best.

Can I use other fruits in place of mangoes?

Yes, you can substitute mangoes with other fruits like peaches, strawberries, or bananas, but the classic version uses mangoes.

Can I make mango float ahead of time?

Yes, mango float can be made a day or two in advance, which can enhance its flavor as the layers meld together.

Can I not whip the cream before mixing it with the condensed milk?

You can directly mix it together but it would have a fluffier and creamier consistency when you whip it before adding the condensed milk.

More Delicious Authentic Filipino Food Recipes:

5 from 3 votes

Print Pin Recipe

Best Filipino Mango Float

Mango Float is a creamy and refreshing no-bake dessert made with layers of ripe mangoes, graham crackers, and sweetened whipped cream—it's incredibly easy to make and always a no-fail treat!

Prep Time15

Freeze Time2

Total Time2 15

Course: Dessert

Cuisine: Filipino

Servings: 4 servings

Author: Lainey

Ingredients

▢ 2 ¼ pounds about 4-5 large mangoes, sliced into flat thin strips
▢ 2 ½ cups heavy whipping cream
▢ 1 cup condensed milk
▢ 1 teaspoon vanilla extract
▢ 7 ounces about 14 whole sheets honey graham crackers
▢ 1 cup crushed graham crackers

Instructions

Prepare the Mangoes:

Peel the mangoes, slice them in half, and then cut the halves lengthwise into thin strips. Set aside.

Make the Cream Mixture:

In a bowl, add the heavy whipping cream and condensed milk. Using an electric mixer, beat until the mixture is light and fluffy.
Add the vanilla extract and mix until well combined.

Assemble the Layers:

In a rectangular container, place whole graham crackers to cover the entire bottom. Cut some crackers if needed to fit the container perfectly.
Sprinkle some crushed graham crackers to fill any gaps between the whole crackers.

Add the Cream and Mango Layers:

Pour about ¼ of the cream mixture over the graham crackers, spreading it evenly to cover the entire surface.
Arrange 14-20 mango strips on top of the cream layer.

Repeat the Layers:

Sprinkle more crushed graham crackers on top of the mangoes, then repeat the layering process with more graham crackers, cream mixture, and mango strips.

Finish and Chill:

For the final layer, add the remaining cream mixture and top with the last of the mango strips. Sprinkle with a little more crushed graham crackers.
Chill the dessert in the refrigerator for at least 2 hours before serving.

Leave a Comment

Notes

*Feel free to use heavy cream for more of a fluffy cakelike dessert.

Watch The Recipe Video!

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

Vegan Afritada

Nov 17, 2019 · 2 Comments

This Vegan Afritada is a healthier take on a popular Filipino afritada made with fried tofu and vegetables simmered in a rich tomato sauce. It's perfect for cozy, chilly days, especially when paired with steaming hot rice! It's also ideal to serve for parties, family gatherings, or any occasion!

Love Filipino recipes? Try my fan-favorite Tofu Sisig, Congee, and Sinigang!

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What is Vegan Afritada?

Filipino cuisine is all about bold flavors and hearty dishes, and Afritada is no exception. Afritada means that the meat in the dish is fried. The name of this Filipino dish comes from the Spanish word "fritada" which means fried.

The flavors are similar to kaldereta, kare kare, or menudo and can be made with either beef, chicken, or pork. To make it vegan-friendly, I used tofu without compromising the taste.

This Vegan Afritada is rich in fiber, vitamins, and plant-based protein. The mix of vegetables provides essential nutrients, while tofu offers a healthy dose of calcium and iron. Try it for a healthier meal!

Substitutions

Water: You may use vegetable broth or bouillon with added water instead.
Tofu: Replace this with soy curls or other vegan meat substitutes.
Oil: If you do not have coconut oil for sauteing the spices, you can use olive oil instead. Just remember that olive oil has a high smoke point so you have to be quick in sauteing and adjust the stove heat properly.

delicious vegan chicken afritada in a blue plate

Variations

Gluten-Free Option: Replace soy sauce with tamari for a gluten-free twist.
Sweet and Spicy Afritada: Add a dash of chili flakes, cayenne pepper, or fresh chopped chilies and increase the sugar slightly for a sweet heat.
Protein-Packed Version: Add chickpeas or lentils alongside the tofu for an extra protein boost.

Storage

Let the dish cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
Reheat on the stovetop over low heat, adding a splash of water to loosen the sauce.

Ingredients

Here's a quick overview of all the ingredients you will need:

coconut oil
firm tofu
garlic
white onions
red tomato
water
potato
carrot
green peas
bell pepper
tomato sauce
brown sugar
soy sauce
salt
black pepper

Instructions

Preheat a nonstick pan over medium heat with oil, and fry tofu until golden brown and crispy. Set aside.

In the same pan, sauté the minced garlic:

sauteing garlic in a hot pan for the vegan chicken afritada recipe

Next, add the onion until translucent:

adding onion to the sauteed garlic in the pan for vegan chicken afritada recipe

Then add the tomatoes and saute for 2 to 3 minutes or until translucent:

sauteing tomatoes with the onion and garlic in the pan

Add water and bring the water to a simmer:

Then add potatoes, and cover for 5-7 minutes or until it softens:

cooking the potatoes together with the spices in the pan

It is important to cover your pan so that the hot steam from the simmering liquid will help cook the vegetables faster:

covered pan with the ingredients of the vegan chicken afritada

Stir in carrots, and green peas and cook for 2 minutes:

adding in the green peas to the ingredients of vegan chicken afritada

After that, you can now add the green bell pepper and the tomato sauce and mix:

adding tomato sauce to the cooked vegetables and spices for vegan afritada recipe

Add soy sauce to the ingredients:

adding soy sauce to the vegan chicken afritada

Now, add the brown sugar and mix:

adding in the brown sugar to the vegan afritada

Cover and bring to a boil. This will take about a minute or two to boil:

simmering the vegan chicken afritada in a covered pan

Once it comes to a boil add tofu, salt, pepper, and mix:

adding the fried tofu cubes to the rest of the vegan chicken afritada ingredients

Season with salt and pepper to taste. Do you see that lovely simmering dish? It makes me so excited to taste it!

delicious and nutritious vegan chicken afritada in a pan

You can eat this delicious and satisfying vegan dish with steamed white rice or just as it is. I am sure your family will love this healthier version of the regular chicken afritada!

Top Tips

Do not overcook your vegetables. A delicious afritada has to have that crunch from the vegetables.
Before frying your tofu for the Vegan Chicken Afritada, pat it dry after slicing. Patting it dry with a kitchen towel or paper towel will prevent oil splatters which can hurt and burn your skin.
After frying the tofu, get rid of excess oil by placing it on a kitchen paper towel. It will absorb all the excess oils from the fried tofu.
If you are not in a hurry, you can fry your veggies separately. By doing so, you get that slightly crispy texture from your vegetables.
Make sure to cut your vegetables evenly - not too small and not too big - just enough for them to get cooked faster and evenly.

FAQ

What is the taste of afritada?

Afritada has a slightly sweet and sour taste to it. The sourness comes from the tomato sauce and the sweetness from the brown sugar and the vegetables like carrots.

Do the carrots and potatoes get done in 5-7 minutes?

Yes, they can get cooked in just 5 to 7 minutes because of their size and even size. Also, overcooked vegetables won't taste good in an Afritada.

Where do I buy tofu?

You can buy tofu in grocery stores and vegan specialty stores.

Here are more delicious Filipino foods to try:

Vegan Filipino Champorado

Nov 15, 2019 · 3 Comments

This Vegan Filipino Champorado is extra rich, creamy, and chocolatey rice porridge, made from cocoa and sweet rice served with milk. A great dairy-free dish for breakfast or for those late night dinners.

Try more of my Filipino recipes that taste great: Pancit Bihon, Fried Rice, and Pinakbet.

vegan chocolate champorado in a white bowl

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What is Champorado?

Champorado is taken from the Spanish dessert called Champurrado.
It is cooked by boiling sticky rice until soft and cooked, then adding in the traditional tablea, milk, and sugar. Some even put coconut milk for the flavor.
It's widely known in the Philippines to be a breakfast food and also as a snack, especially during cold, rainy days.

What type of rice is used in Champorado?

Sticky rice, also known as glutinous rice, is traditionally used in cooking champorado. However, if you are unable to get sticky rice, white long-grain or short-grain rice will suffice.

What types of chocolate are used in Champorado?

Champorado is traditionally made with tablea chocolate (this works too if you can't find Filipino Tablea) or dark chocolate made from cacao beans. But feel free to use:

chocolate chips
unsweetened cocoa powder
instant chocolate powder (hot chocolate mix)
chocolate fudge syrup

vegan filipino champorado in a white bowl with almond milk

Substitutions

For different kind of sweetness, you can use coconut sugar instead of regular brown sugar. Organic cane sugar works as well.
Sticky rice is essential for a classic Champorado, but you can use regular white rice (jasmine rice) if necessary. The texture will be different, but still tasty.
Try using coconut milk or any non-dairy milk in place of almond milk. It will add more creaminess to the champorado.

Variations

For a superfood-level champorado, you can top it with chia seeds or a pinch of nutmeg before serving. Delicious and packed with nutrients!
Some filipino homes drizzle their tsampurado with condense milk or evaporated milk. You can use a non-dairy one.
Make this into an ube champorado recipe by adding ube halaya.

vegan filipino champorado in a pretty bowl

Storage

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Since Champorado tends to thicken when it cools, you may need to add a splash of water or almond milk when reheating to return it to the desired consistency.

Top Tips

If you want to save time cooking the sticky rice, you can soak it ahead in water for at least 30 minutes before boiling it. Sticky rice is harder and longer to cook than regular white rice.
For a creamier champorado, keep stirring the champorado while cooking, lifting the ladle in an upward motion. Just be careful you don't spill and burn yourself. The repetitive upward stirring makes the champorado more sticky and creamier when cooked.

Ingredients

These are the ingredients you will need:

water
sticky rice
carob powder
brown sugar
salt
cinnamon
almond milk

Instructions

In a small pot, add water and bring it to a boil. Add sticky white rice and stir slightly:

adding sticky rice to boiling water to make

Cover with a lid. When it starts to boil, reduce the heat and continue to cook for about 10–12 minutes. Periodically check the rice if it’s cooked because it can be easily burned:

boiling sticky rice in covered orange pot

Once sticky rice is cooked, add carob powder:

adding the carob powder to the sticky rice

Then add brown sugar:

adding the brown sugar to the boiling champorado

Add the salt:

adding the salt to the vegan filipino champ

Add the cinnamon:

adding the cinnamon to the vegan filipino champorado

Finally, add the almond milk and mix:

adding the almond milk to the vegan filipino champorado

The sticky rice would then be fluffy and soft once it is cooked. You will also notice that the mixture will be sticky:

mixing the vegan filipino champorado with green spoon

Allow it to cool, then serve. You can add more almond milk or more sugar if you prefer a creamier and sweeter champorado. 🙂

two bowls of delicious vegan filipino champorado

Enjoy!

delicious and comforting vegan filipino champorado in a pretty bowl

Frequently Asked Questions

Can champorado be eaten cold?

Yes. Many people love to eat chilled or cold champorado. In fact, it is easier to eat it cold than to eat it after cooking. Hot food burns! 🙂

Can champurrado be reheated?

Yes, champurrado can be reheated. To do this, warm it gently on the stove over low heat while stirring continuously to prevent it from sticking to the bottom of the pot. You may need to add a little bit of water or milk to adjust the consistency, as it can thicken when cooled.

Can you make champorado with leftover rice?

Yes, for sure. Add enough chocolate powder and sugar and you now have a low-cost breakfast or snack. The consistency of the champorado would just be a bit different because it would be less sticky.

What kind of chocolate should I use when cooking champorado?

Champorado is traditionally made with tablea or the chocolate made from cacao beans. But nowadays, there are so many options on what chocolate to use for this delicious champorado recipe. You can use chocolate chips, instant chocolate powder, or even chocolate fudge or syrup.

More Delicious Authentic Filipino Food Recipes:

5 from 1 vote

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Vegan Filipino Champorado

Try this delicious and easy to make Vegan Filipino Champorado recipe using 7 ingredients only - truly a comfort food and an energy booster for the whole family!

Prep Time5

Cook Time15

Total Time20

Cuisine: Filipino

Servings: 2 - 3 servings

Calories: 314kcal

Author: Lainey

Ingredients

Instructions

In a pot, add water and bring to a boil. Add sticky rice, cover with a lid and when it starts to boil, reduce the heat and continue cook for about 10-12. Periodically check the rice if it’s cooked because it can be easily burned.
Once sticky rice is cooked, add carob powder, brown sugar, salt, cinnamon, almond milk and mixed until combined.
Allow it to cool then serve.

Leave a Comment

Notes

*cocoa powder is another option to use

Serving: 1 servingCalories: 314kcalCarbohydrates: 77gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 693mgPotassium: 181mgFiber: 7gSugar: 33gVitamin A: 3IUVitamin C: 0.04mgCalcium: 162mgIron: 1mg

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

Filipino Vegan Escabeche - Sweet & Sour Fish

Nov 10, 2019 · Leave a Comment

This Filipino Vegan Escabeche is tangy, sweet, and delicious with a bowl of steamed rice. The main ingredient is tofu which replaces the fish, but this Filipino Vegan Escabeche doesn't lack in taste!

delicious Filipino Vegan Escabeche on a white plate with spring onions on top

What is Filipino Vegan Escabeche?

Escabeche is a dish that is typically made from fish that is marinated and cooked in vinegar and vegetables. In the Philippines, it refers specifically to sweet and sour fish, where the fish is first fried and then soaked or marinated in sweet and sour sauce.

The vegetables and spices in this recipe are what the fish version uses - carrots, onion, garlic, ginger, and bell pepper. The sauce is what makes it very unique in taste and such an appetizing addition to your Filipino vegan collection of recipes.

What can I use instead of tofu?

I found using this vegan fish product works really well for this dish. Here is another version of the vegan fish which you can find at some of your local health food stores. I usually find the vegan fish at my local Asian market.

Tips and Tricks for Making This Filipino Vegan Escabeche - Sweet & Sour Fish Recipe:

Once you have added the vinegar, it is important to wait a bit before stirring the Escabeche. A few seconds will allow the vinegar to "cook", thus releasing a delicious tang to the dish.
You can keep Escabeche for two to three days in the chiller and about a week in the freezer. Just place in an airtight container and warm it up before serving.
Do not overcook your vegetables. A delicious Escabeche has to have that crunch from the vegetables.
Before frying your tofu for the Escabeche, pat it dry after slicing. Patting it dry with a kitchen towel or paper towel will prevent oil splatters which can hurt and burn your skin.
After frying the tofu, get rid of excess oil by placing them on a kitchen paper towel. It will absorb all the excess oils from the fried tofu.

How to Make this Filipino Vegan Escabeche - Sweet & Sour Fish Recipe:

Here's a quick overview of all the ingredients you will need:

coconut oil
tofu
garlic
ginger
red onion
tomato
carrots
bell pepper
water
vinegar
soy sauce
tomato paste
brown sugar
cornstarch

ingredients for Filipino Vegan Escabeche recipe

Pre-heat a nonstick pan over medium heat and add coconut oil. Once it’s hot, fry tofu until it’s golden brown and set aside:

In the same pan, saute garlic, ginger, and onion until translucent:

sauteing onion, garlic and ginger in a pan for Filipino Vegan Escabeche recipe

Next, add the tomato and stir until the thinly sliced tomatoes are cooked just right:

sauteing the sliced tomatoes together with the spices for Filipino Vegan Escabeche

After about 3 minutes, add the thinly sliced carrots:

sauteing the thinly sliced carrots for the Filipino Vegan Escabeche

Then add the bell pepper strips and mix until well combined:

adding the bell pepper strips for the Filipino Vegan Escabeche

After about 2 minutes, add 1 cup of water and allow it to boil:

adding water for the Filipino Vegan Escabeche to simmer

Then add vinegar, wait about 30 seconds and then add the soy sauce and allow it to simmer:

adding in soy sauce to the Filipino Vegan Escabeche

Mix in the tomato paste, brown sugar, and cornstarch to thicken the sauce:

adding in tomato paste to the Filipino Vegan Escabeche

Add fried tofu, salt, and pepper and mix:

adding in spices to the vegetables of Filipino Vegan Escabeche

If needed, season with salt and pepper:

seasoning the Filipino Vegan Escabeche with salt and pepper

Vegan Escabeche is best eaten with steamed rice but you can also eat it on its own 🙂

ready to serve Filipino Vegan Escabeche on a white plate topped with green spring onions

Frequently Asked Questions for the Filipino Vegan Escabeche:

Q: Where can I find Vegetarian Meat?

A: Vegetarian meat is available in Asian grocery stores and also in regular grocery stores. Also, there are vegan vegetarian specialty stores that sell everything vegan and vegetarian.

Q: Where is Escabeche from?

A: Escabeche is an original dish from Persia where they cook or poach the fish and cook it with vinegar and add seasonings like paprika or saffron, which in the Philippines has a local version called kasubha.

Q: What is the difference between ceviche and escabeche?

A: Ceviche is a fish dish that is eaten raw. Both recipes use vinegar but there is a big difference between the two since Escabeche is using fried fish and has a sweet and sour sauce.

Q: Do I need to use tofu as the fish for this recipe?

A: If you can eat fish, you can omit the tofu. Also if you live in the USA, there's different options for ...

More Delicious Authentic Filipino Food Recipes:

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Biko Recipe (Filipino Sweet Sticky Rice)

Nov 8, 2019 · 2 Comments

Here's a famous Filipino dessert called Biko—a sweet sticky rice dessert that is quick and easy to make and uses only 6 ingredients. Plus, if you're curious about adding a special touch, instructions for making Latik, a yummy coconut topping, are included too.

Looking for more easy crowd-favorite Filipino dishes? Try my Pancit Bihon, Fried Rice, and Pinakbet recipes.

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What is Biko?

Biko is a popular Filipino sweet rice cake dessert. It's one of the most loved kakanin in Philippines that is usually served in a bilao tray.

It's notable ingredients are

sticky rice (other names are malagkit and glutinous rice)
coconut milk
brown sugar

Biko (pronounced bee-koh) is usually served as a snack or even during breakfast especially on special occasions like Holidays, or birthday parties.

Substitutions

If you are unable to get calamansi leaves, lime or pandan leaves are another option.

Variations

Do you love desserts with a little tangy flavor? Add in orange, lemon or calamansi zest to the biko during the last part of mixing. It gives out a delicious smell and also makes an interesting twist to the Biko recipe.
If you have access to fresh banana leaves, cover the biko with it after cooking and leave it on for a few minutes. It somehow makes the biko much more aromatic and more appetizing to the nose 🙂

Storage

Room Temperature: Biko will last in an airtight container at room temperature for up to 1 day.
Refrigerator: Store leftovers in the fridge for up to 3 days. Warm it slightly in the microwave before serving.
Freezer: For longer storage, freeze portions in airtight containers for up to 2 months. Thaw and reheat gently to enjoy.

Top Tips

When cooking the sticky rice, make sure to add enough amount of liquid. Adding too much will make the sticky rice soggy and adding less than what is needed will make it hard and won't taste good for the Biko.
When cooking rice, it's important to partially cook it. You will continue to cook it in the coconut milk. (see recipe directions)
You can cook the sticky rice in a rice cooker. Just make sure to put the right amount of liquid and check it once in a while to see if it lacks water and/or coconut milk.

Ingredients

These are the ingredients you will need:

sticky rice
plant-based milk
water
coconut milk
brown sugar
salt
calamansi leaves (optional)

Instructions

Wash the sticky rice before adding it in a pot, then add plant-based milk:

pouring plant-based milk into the washed sticky rice in a pot

adding in water to the sticky rice in the pot

Add water,

Cover the pot after adding in the liquid ingredients:

simmering the sticky rice in the pot with lid

Over medium heat, place the pot on the stove and cook partially for about 10 minutes and set aside after cooking:

cooked sticky rice in a pot for Biko dessert

In another pan over medium heat, add ½ cup coconut milk and continuously stir:

cooking latik using coconut milk in a pan

Stir continuously until coconut milk turns light brown, lower the heat and continue to cook until it turns to oil and it curdles:

stirring the coconut oil until it becomes latik using a wooden ladle

Eventually, it will turn dark brown which we call in the Philippines, latik and using a strainer separate the oil and the latik. Set aside the coconut oil and the latik:

separating the oil from the latik using a sieve

In the same pan over medium heat, pour the remaining coconut milk and stir for about 2 minutes or until it thickens:

heating the coconut milk in a pan and stirring it with a wooden ladle

Then add the brown sugar, salt and then stir vigorously until the sugar is dissolved:

adding in the brown sugar for the biko dessert recipe

Let it simmer for a bit. Add in the cooked sticky rice and continue cooking until all the liquid evaporates (but do not overcook):

adding in the cooked sticky rice into the caramelized coconut milk and sugar

Place the calamansi leaves to infuse the aroma into the biko and leave it there for a few minutes:

adding calamansi leaves into the cooked biko

Scoop the Biko and place it 8” x 8” glass baking dish (or any container of choice) and flatten the surface, like so:

This sticky rice dessert is perfect to eat with a steaming hot choco or your favorite blend of coffee!

Wasn't that so easy to make? Try this at home and I'm sure you will add this Biko recipe to your go-to dessert list 🙂

FAQ

What mixture is Biko?

Biko is a mixture of cooked sticky rice combined with coconut milk and brown sugar, cooked until thick and sticky. It’s topped with Latik, which is browned coconut curds, for extra flavor.

What is the difference between Bibingka and Biko?

Bibingka is a baked rice cake often topped with cheese or salted egg and cooked in banana leaves. Biko, on the other hand, is sticky and chewy, made with glutinous rice and coconut milk, and is not baked.

What’s the difference between Biko and Kalamay?

Biko is made from sticky rice cooked with coconut milk and brown sugar, while Kalamay or Pinoy coconut caramel sauce is usually made with glutinous rice flour and often has a softer, pudding-like texture. Kalamay is smoother and less chewy compared to Biko. To enhance Biko's sweetness, a layer of Kalamay is often used as a glaze on top of this Filipino rice cake.

More Delicious Authentic Filipino Food Recipes:

5 from 1 vote

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Biko Recipe (Filipino Sweet Sticky Rice)

This Biko recipe is a famous Filipino dessert made of sticky rice, coconut milk and brown sugar mixed and cooked to make a perfect dessert to pair with hot choco or coffee!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Desserts

Cuisine: Filipino

Servings: 8 - 10 servings

Calories: 253kcal

Author: Lainey

Ingredients

Instructions

Wash the sticky rice before adding it in a pot, then add plant-based milk, water and cover the pot.
Over medium heat, place the pot on the stove and cook for about 10 minutes, set aside. Take note that the rice should be halfway cooked. It will be fully cooked in the succeeding steps.)
In another pan over medium heat, add ½ cup coconut milk and continuously stir until coconut milk turns light brown, lower the heat and continue to cook until it turns to oil and it curdles. Eventually, it will turn dark brown which we call in the Philippines, latik and using a strainer separate the oil and the latik. Set aside the coconut oil and the latik.
In the same pan over medium heat, add the remaining coconut milk and stir for about 2 minutes or until it thickens, then add the brown sugar, salt and then stir vigorously until the sugar is dissolved. Continue cooking until all the liquid evaporates (but do not overcook).
Scoop the Biko and place it in a 8” x 8” glass baking dish (or any container of choice), flatten the surface and serve.

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Serving: 1servingCalories: 253kcalCarbohydrates: 43gProtein: 3gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 116mgPotassium: 123mgFiber: 1gSugar: 13gVitamin C: 0.4mgCalcium: 51mgIron: 2mg

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

I love Biko- it has my favorite ingredients, rice, coconut milk, and sugar! It's also an authentic Filipino delicacy that is loved by Filipinos and people around the world. Something to note is there's so many ways to make Biko and this is just my way of making it.

Guys, I have to admit it took me a few tries to get it right. But once you know how to make it, it will be much easier and more delicious.

Creamy Spaghetti Recipe Filipino Style

Nov 1, 2019 · 8 Comments

This Creamy Spaghetti Recipe Filipino Style is a delicious vegan take on the classic favorite pasta dish of the Philippines. It's sweet, creamy, and unlike any spaghetti, you've had before.

Looking for more celebration Filipino Food recipes? Why not try my Tofu Sisig, Filipino Spring Rolls, and Cassava Cake.

freshly cooked vegan Filipino Spaghetti on a white plate with fresh basil leaves

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What is Creamy Spaghetti Recipe Filipino Style?

Filipino Spaghetti is a traditionally made with a blend of spaghetti noodles, ground pork, and a unique mixture of tomato sauce and banana catsup or ketchup, often with a creamy twist from evaporated milk or all purpose cream.

This dish is beloved in Filipino gatherings for its sweet and savory flavor, making it a staple at celebrations and fiestas. Read on below for the creamy vegan twist of this Filipino household favorite.

delicious and filling Creamy Spaghetti Recipe Filipino Style on a white plate

Substitutions

You can use non-dairy milk as a replacement for coconut milk.
If you don't want to use coconut milk, feel free to use evaporated milk. However, spaghetti will no longer be vegan.

Variations

Use gluten-free pasta and ensure your Filipino-style spaghetti sauce is gluten-free as well to make it gluten-friendly.
This recipe kid-friendly as the sweetness of the sauce and familiar flavors make it a hit with kids.

Storage

Place leftovers in an airtight container and refrigerate for up to 3 days.
Reheating: Warm in a saucepan over low heat, adding a splash of water or coconut cream to restore the sauce's consistency.

Top Tips

If you love texture in every bite of this vegan creamy Filipino spaghetti, you can fry crumbled tofu with seasoning and top it on the cooked spaghetti when you are ready to serve it.
The spaghetti that is loaded with lots of cheese is definitely a delicious treat! After cooking, plate the vegan spaghetti and grate your favorite vegan cheddar cheese.

Ingredients

Gather the ingredients for this Creamy Spaghetti Recipe Filipino Style and once the ingredients are all ready, let's begin!

For Pasta:

water
coconut oil
pasta

For the Sauce:

coconut oil
onion
garlic
vegetarian ground protein
vegetarian hot dog
spaghetti Filipino sauce
tomato paste
coconut cream
brown sugar
salt
pepper

list of ingredients for Creamy Spaghetti Recipe Filipino Style

Instructions

In a pot over medium heat, add 3 cups of water and bring to a boil:

Add 1 tablespoon of oil, and salt and boil pasta according to the package's directions, or for about 7 to 9 minutes or until firm to bite:

Strain spaghetti well and set aside:

While letting the pasta drain, let's start making the spaghetti sauce.

In a large saucepan, heat the oil. Sauté the minced onion and cloves garlic until the onions are translucent and the garlic is cooked:

Then add ground vegetarian protein, sliced hot dogs, and stirring occasionally, cook for about 3 minutes or until lightly browned:

added ground vegetarian protein and sliced hot dogs to mixture

Next add the Filipino spaghetti sauce, tomato sauce, coconut cream, and mix:

added spaghetti sauce, tomato sauce and cream

Allow the sauce to simmer for about 2 to 4 minutes, then add sugar, salt, and pepper:

added sugar, salt, and pepper to mixture

To serve, spoon the spaghetti sauce over the spaghetti noodles:

putting the cooked spaghetti sauce on top of the spaghetti noodles

Top it with vegan cheese and enjoy!

delicious and easy to cook Creamy Spaghetti Recipe Filipino Style

Frequently Asked Questions

What is different about Filipino style spaghetti?

Filipino-style spaghetti is sweeter than regular spaghetti, made with a unique blend of tomato sauce, sugar, and creamy ingredients. It often includes sliced hotdogs and ground meat (or plant-based alternatives), giving it a fun and nostalgic twist.

What does adding milk to spaghetti sauce do?

Adding milk or cream makes spaghetti sauce richer and creamier, giving it a smooth texture. It balances the acidity of the tomatoes and creates a comforting, velvety flavor.

How to make Filipino spaghetti sauce less sweet?

You can reduce the sugar or skip it altogether when making the sauce. Adding more tomato paste or a splash of soy sauce can bring a savory balance to the flavors.

Here are more delicious Filipino Food to try:

Filipino-styled spaghetti is my FAVORITE pasta dish EVER. If you haven't tried it, you are missing out. I've shared this dish with my friends at church, school, and workplace, and everyone loves it!

Filipino Spaghetti is usually made with lots of meat so when I became vegetarian, I stopped eating it because most people cooked it with ground beef and beef hot dogs. And growing up, I wasn't much of a cook and usually ate what was in front of me.

Fortunately one year, my family started to adopt the vegan vegetarian lifestyle and one of my aunties decided since all of us are now vegetarian, she would make Filipino Spaghetti vegan. I was ecstatic!

Throughout the years, I've tried so many different versions of this dish with different kinds of vegetarian meats. Here are my top 2 ground vegetarian meats and top 2 vegetarian hot dogs.

Ground Vegetarian Meat

Loma Linda
Beef TVP - (TVP= Textured Vegetable Protein)

Vegetarian Hot Dog

If you can't get these, feel free to use whatever you have available.

Something to note, most Filipino Spaghetti recipes use condensed milk or banana ketchup as the key ingredients to make the spaghetti sweet. I decided to go without it so the recipe can stay vegan. 🙂

Vegetarian Bicol Express

Oct 25, 2019 · 2 Comments

This vegan vegetarian Bicol Express is a favorite Filipino food that is heartwarming, creamy and spicy. It's best served with steamed rice and will bring a smile to anyone who enjoys authentic Filipino Dishes, but without the meat.

Trying something new? Make these equally healthy stuffed Zucchini Boats full of crisp and soft textures.

vegetarian Bicol Express on a white plate with peppers

Many times, I eat Filipino dishes without knowing the actual name of the Filipino food I'm eating and this is one of those dishes. I usually called this recipe Tofu with Green Beans.

And sometimes I didn't include coconut milk when cooking this dish, but the coconut milk gives the authenticity of this vegan vegetarian Bicol Express. So as much as possible include it when you make it.

Anyways, I hope you enjoy this recipe and let me know what's your favorite Filipino food in the comments.

overhead photo of vegetarian Bicol Express on a white plate with chilis

Why is it called Bicol Express?

The famous and long-time favorite dish of the Filipinos, Bicol Express was named after a public passenger train who travels from Manila, the capital city, to the region of Bicol. (Very anti-climatic, right?)

The Bicol region is very well-known as the place of all the spicy cuisine in the Philippines since they grow a lot of chili peppers and the Bicolanos are pepper lovers. There are several chili peppers that can be used for the Bicol Express dish. Some use the long chili peppers which are green in color.

Others use the small chili peppers that are very tiny but gives out a very spicy taste. But if you don't like spicy food, feel free to omit the chili peppers.

Tips and Tricks for Making This Vegetarian Bicol Express Recipe:

After slicing the tofu into cubes, make sure to tap it dry using a clean kitchen cloth. Allowing the tofu dry will prevent you from getting burns because tofu can sometimes be watery. When you fry watery tofu, it tends to splatter oil and it can be a cause of burn in your skin.
The original Bicol Express recipe has its ingredients finely chopped. So in cooking this vegetarian version of Bicol Express, try your best to chop the vegetables and tofu in almost the same sizes. It also makes it prettier when plating it 🙂
You can reduce the number of chili peppers in the recipe if you are not very tolerant to spicy dishes.
When adding the coconut milk, make sure not to add too much water to the grated or ground coconut meat. Adding too much water will make your coconut milk too thin and we want the Bicol Express to be creamy, not too soupy or watery.
The vegetarian bean paste replaces the original ingredient shrimp paste. It's optional to use vegetarian bean paste, but it certainly makes the recipe better if you can get it.

How to Make this Vegetarian Bicol Express Recipe:

Gather the ingredients for this Vegetarian Bicol Express and once the ingredients are all ready, let's begin!

coconut oil
onion
garlic
tofu
vegetarian bean paste
coconut milk
soy sauce
string beans
Baguio beans
salt
pepper
chilies (siling haba)

ingredients of the vegetarian Bicol Express

Heat a nonstick pan over medium heat and add oil. Add onions, garlic, and saute for 1 minute or until translucent:

sauteing the onion and garlic in a hot pan for vegetarian Bicol Express

Add tofu and cook, stirring occasionally, until lightly browned. Then add bean paste and cook, stirring occasionally, for about 1 to 2 minutes:

adding bean paste to the sauteed onion, garlic and tofu

Add coconut milk and bring to a simmer, then add soy sauce:

adding coconut milk and soy sauce to the tofu and spices for vegetarian Bicol express recipe

Add 1 cup of string beans and mixed cover it for 3 minutes:

adding in the string beans to the fried tofu

Then add 1 cup Baguio beans then cover for 2 minutes:

adding in the Baguio beans to the tofu and string beans

Add chili peppers and mix:

adding in the chili peppers for the vegetarian Bicol express recipe

After about 5 minutes or when veggies are cooked (beans will be tender) and the liquid has evaporated, add the remaining coconut milk and continue to simmer until it thickens and begins to render the fat:

adding in the rest of the coconut milk to the vegetarian Bicol Express

Add salt and season with pepper and more salt to taste:

seasoning the vegetarian Bicol Express with salt and pepper to taste

See how easy and quick that was?!? This Vegetarian Bicol Express is best served hot. It can be eaten by itself or with a cup (or even more) of steamed white or brown rice. Yum!

cooked vegetarian Bicol Express on a pan with wooden ladle

Plate your Vegetarian Bicol Express in lovely white plates 🙂

vegetarian Bicol Express on a white plate with chili peppers

This dish is spicy and so appetizing!

vegetarian Bicol Express on a white plate

Frequently Asked Questions for the Vegetarian Bicol Express Recipe:

Q: Where can I find Vegetarian Meat?

A: Vegetarian meat is available in Asian grocery stores and also in regular grocery stores. Also, there are vegan vegetarian specialty stores that sell everything vegan and vegetarian.

Q: Who invented Bicol Express?

A: Bicol Express was first cooked and invented by a lady restaurateur in the Philippines named Mrs. Cecilia Villanueva who was born and raised in the place of Laguna, Philippines.

Q: What is the use of coconut milk in the recipe?

A: The coconut milk is the thickening agent in the recipe. It makes the Bicol Express creamy and it binds all the flavors of the spices and vegetables together.

Q: Can I add in other vegetables aside from Baguio Beans and string beans?

A: Yes, in fact, you can add in eggplants, okra or patola in this dish.

Q: Can I cook this ahead and freeze it?

A: Yes, freezing this dish is a must since dishes with coconut milk or coconut cream tend to spoil a lot faster. Just make sure that you thaw it before serving. You can also warm the vegetarian Bicol Express in a microwave or a stovetop.

More Delicious Authentic Filipino Recipes:

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Foolproof Ginataang Gabi

Oct 18, 2019 · 4 Comments

This vegan vegetarian foolproof Ginataang Gabi also known as laing is mainly made of taro leaves and coconut milk. It's easy to make and a classic Bicolano dish that is delicious, creamy, and best served with steamed rice!

Looking for another Filipino coconut recipe? Try easy Ginataang Gulay! Or try my other authentic Filipino dishes: Vegan Bola Bola, Vegan Cansi, Vegan Tocino, Vegan Adobong Kangkong!

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What is Ginataang Gabi?

Ginataang Gabi or Laing is a Filipino dish that is made of taro leaves, stalks, and roots cooked in coconut milk and then seasoned with salt, pepper, spices, and herbs. Preparing this ginataang gabi is going to be the easiest Filipino food you will make. All you need to do is simply combine the initial ingredients and allow them to cook without mixing the ingredients for at least 15 to 20 minutes. The longer you allow it to sit without mixing it- the better!

The original laing from Bicol region of the Philippines uses a whole taro leaf (natong in Bicolano) rather than shredded ones. This version is the one most commonly referred to as pinangat, also known as ginataang laing, pinangat na laing, pinangat na gabi. It is usually served with steamed white rice, bread, or as a side dish to meat.

What does it mean when the gabi is itchy?

In simmering this dish, it is not advised to mix it. It should be seasoned without mixing it because if you do so, you will feel an itch on your tongue when you eat it. In science, the itchiness in taro is explained as a natural pesticide of the plant itself.

Chewing raw taro gives an itchy feeling to the throat. So when cooking it, it is advised not to mix it. By letting it simmer and unmixed for some time, it will destroy the toxins which prevents the itchiness when eating it.

Variation

If you love a bit of spice, you can slice one pepper in half and add it to the dish. It will give that delicious spice!
Adding malunggay leaves is another vegetable option and gives additional health benefits (1 cup).

Substitution

If you can't get fresh taro leaves you can also use dried taro leaves and stalks.
Replace batwan with unripe green mango or calamansi juice for its sour taste.

Storage

It can be stored in the refrigerator for up to 3 days in an airtight container.
Coconut milk tends to spoil fast, so smell it before eating.
To reheat, simply warm in the microwave for 1-2 minutes.

Ingredients

The ingredients you will need:

fresh taro (gabi) stalks
coconut milk
ginger
garlic
red shallots
green chili peppers
batwan or calamansi
coconut vinegar
coconut cream
salt
pepper

ingredients for the ginataang gabi recipe

Instruction

In a deep pot, add the taro (gabi) stalks:

adding the taro or gabi roots, and stalks to the deep pot to simmer

Add the coconut milk:

adding the coconut milk to the taro roots and stalks

Then add ginger, garlic, onion, chili peppers, and salt in the pot:

adding spices and salt to the taro or gabi roots and stalks

Place the pot on the stove, cover it with a lid, and turn on the fire on medium heat. Set the timer for 15 minutes. IMPORTANT: Do not mix or touch the mixture because it will make the taro itchy.

Next, add the batwan fruit to the ingredients in the pot:

adding batwan to the vegetarian ginataang gabi ingredients

Then, add in the vinegar and allow it to boil for about 2 minutes:

adding vinegar to the ingredients of vegetarian ginataang gabi

Add coconut cream, and pepper, and allow it to simmer again until the oil comes out of the cream, about 10 minutes.

cooked vegetarian ginataang gabi or taro

Check if the seasoning and taste are perfect for your taste buds and serve with steamed brown or white rice!

Top Tip

Do not mix or touch the mixture because it will make the taro itchy.

FAQ

Is gabi or taro poisonous?

No, it is not poisonous. It contains a natural pesticide that is designed to ward off animals who want to eat or destroy it. Once Taro or Gabi is cooked properly, the calcium oxalate or the natural pesticide that it contains will be gone.

Can I use coconut cream in boxes that are bought in grocery stores?

Absolutely! It's best to use freshly squeezed coconut milk or cream, but the one in boxes or can works.

How is coconut cream made?

Coconut cream or coconut milk is made by grating or grinding the coconut flesh and squeezing the liquid, which we call the coconut milk.

More Filipino Recipes

Looking for more vegan vegetarian dishes?

My favorite Filipino Desserts:

Every time we eat Ginataang Gabi, my husband never fails to tell me he prefers eating this dish when his dad cooks it. His dad will let it sit on the stove for a very long time (I think he forgets, lol).

My husband's mom tends to mix it or check on it, so the Gabi is a little itchy when he eats it.

Also, this is one of those recipes where it tastes even better after a day or two in the fridge!

Authentic Vegetarian Chicken Adobo

Oct 10, 2019 · 2 Comments

Enjoy the national dish of the Philippines, Filipino vegan vegetarian Chicken Adobo without all the cholesterol! It's full of delicious flavors like vinegar, black pepper, and bay leaves. You can whip it up in just 30 minutes, and it's a meatless twist on the classic Filipino Chicken Adobo that'll make you want seconds!

Looking for more veganized Filipino recipes? Tofo Adobo Lettuce Wraps or my Mango Salad.

vegetarian Filipino Chicken Adobo with brown rice

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What is Chicken Adobo?

Chicken Adobo is a beloved Filipino dish, traditionally a type of stew. Originally, "Adobo" referred to a method of meat preservation, as refrigeration wasn't available in early Filipino households. To preserve meat, they cooked it in large batches with vinegar. Over time, "Adobo" evolved into the name of the dish itself.

Now, I've veganized it! By replacing the chicken with plant-based alternatives and using ingredients like tofu or mushrooms, I've transformed this classic dish into a delicious vegan version that's perfect for those looking for a meat-free option packed with all the bold flavors of traditional Chicken Adobo.

vegetarian Filipino Chicken Adobo with brown rice on a white plate

Top Tips

Letting the adobo simmer for at least 45 minutes or longer will really enhance the flavor. Simmering helps the flavors blend together perfectly.
If you want your vegetarian Filipino Chicken Adobo to be a bit spicy, pound the peppercorns using a mortar and pestle or a grinder. Cracking the peppercorns bring out a delicious spice to the Adobo.

Substituions

If you can't find magic meat, feel free to use soy curls, Just Like Beef, or Vegan Beef Slice.
Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
Vinegar: Apple cider vinegar or rice vinegar can be used instead of traditional vinegar.
Brown Sugar: Substitute with coconut sugar, maple syrup, or agave syrup for a vegan sweetener.
Pepper: Use black pepper or add a touch of crushed red pepper flakes for heat.

Variations

To boost the flavor of your vegetable meat, consider marinating it beforehand. Simply combine soy sauce, a touch of brown sugar, and pepper, then pour the mixture over the vegetable meat and let it marinate for at least 30 minutes before cooking.
Feel free to add vegetables like carrots.

Storage

Leftover adobo, whether it's tofu, mushrooms, vegetables, or lentils, should be stored in an airtight container in the refrigerator.
It's best to consume refrigerated adobo within 3-4 days to ensure freshness and safety.

vegetarian Filipino Chicken Adobo with brown rice on a white plate garnished with green onion leaves

Ingredients

Gather the ingredients for this Filipino Vegetarian Chicken Adobo and once the ingredients are all ready, let's begin!

vegetable oil
red shallot
garlic
ginger
shitake mushroom
magic meat
small potato
water
soy sauce
white vinegar
peppercorn
dried bay leaves
eggplant
dark brown sugar
mushroom seasoning
salt
pinch of pepper
onion green leaves
bell peppers

vegetarian Filipino Chicken Adobo ingredients

Instructions

First marinade the magic meat for at least 15 minutes.

Heat a nonstick deep skillet over medium high heat and add oil. Add the onions, garlic and saute for 1 minute or until it becomes translucent:

sauteing onion and garlic in a nonstick pan

Add ginger:

sauteing ginger with the onions and garlic for the vegetarian Filipino Chicken Adobo

Then add the shittake mushroom and stir fry for about 2 minutes:

sauteing the shitake mushrooms together with the ginger, onion, and garlic

Add the meat protein and mix:

adding the vege meat or magic meat to the sauteed spices

Then add the potatoes and cover for about 3 minutes or until it softens:

adding potatoes to the spices and vege meat

Add 1 cup of water and cover until it simmers:

covered pan with the potatoes, shitake mushroom, vegemeat and spices

Add soy sauce:

Next, add the vinegar:

adding the vinegar to the vegetarian Filipino Chicken Adobo

Then the black peppercorns:

adding peppercorn to the vegetarian Filipino Chicken Adobo

And finally the bay leaves and mix:

adding the dried bay leaves to the adobo

Then add the eggplant and cover until it softens or for about 5 minutes:

adding the eggplant to the adobo and covering the pan to cook the vegetables

Add dark brown sugar:

seasoning the vegetarian Filipino Chicken adobo with dark brown sugar

Then season with salt and pepper:

seasoning the vegetarian Filipino Chicken Adobo with salt and pepper

You can also add mushroom seasoning to enhance the taste:

seasoning the vegetarian Filipino Chicken Adobo with mushroom powder for added taste

Add bell pepper mix and finish it off by garnishing it with green onion leaves. Vegetarian Adobo is one of the Filipino favorites and I understand why - this dish smells so good!

cooked vegetarian Filipino Chicken Adobo in a pan and wooden ladle

Frequently Asked Questions

Where can I find VegeMeat?

Vegemeat is available at Asian grocery stores in the frozen and canned section.

What vegetable is paired with adobo?

Here are some:
Potatoes
Carrots
Bell Peppers
Green Beans
Eggplant
Bok Choy
Spinach
Kangkong (Water Spinach)

Can you add vegetables to adobo?

Yes!

Can I use Coconut Vinegar?

Yes, you can use coconut vinegar. In the Philippines, that is what is usually used when cooking Adobo.

More Filipino Cuisine:

My Favorite Filipino Desserts:

I grew up eating Chicken Adobo and it was one of my favorite Filipino meat dishes my Grandma made. She used to make it every other week and just thinking of it makes me salivate. (It's the flavor that makes me salivate. 😉)

I remember the last time I ate Chicken Adobo was when I was 18 years old. I wasn't vegetarian yet but I had spent the summer being vegetarian because I was in a summer program that only served vegetarian/vegan meals.

Anyways, I came home for the weekend and my dad had made Chicken Adobo and I ate 2 platefuls and I kind of felt guilty- so that was the last time I ate chicken adobo.

It's been years since I had a flavorful vegan chicken adobo. Until earlier this year (May 2019), I visited a restaurant in the Philippines that served vegan chicken adobo and it was AMAZING! The flavor was just right and the vegetarian meat melted in your mouth! I didn't want to tell my husband it tasted like the real thing because I know it would freak him out. (He's been vegetarian most of his life and never liked the idea of eating real meat.)

Since then, I've been working on a recipe to replicate it and I think this may come close! I hope you enjoy it!

Vegetable Lumpia Shanghai Recipe

Oct 3, 2019 · 3 Comments

Vegetable Lumpia Shanghai Recipe is delicious and crunchy spring rolls (Lumpia) that are the perfect appetizers for parties. The star ingredient is the potato! It adds a nice texture and takes it to the next level.

Looking for more recipes from the Philippines? Try my Easy Cabbage Stir Fry or my Binakol (soup recipe).

freshly fried vegetable lumpiang shanghai with a slice of mango on a white plate

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How to keep lumpia crispy?

Remove excess oil: Once fried, lay the lumpia on a paper towel to blot away any extra oil.
Cool down: Before serving, give the lumpia a few minutes to cool. This helps prevent the filling from making the wrapper soggy by avoiding steam buildup.
Avoid covering: Leaving the lumpia uncovered helps maintain their crispiness. Covering them up could trap moisture and make them lose their crunch.
Reheat in the oven: Opt for the oven when reheating instead of the microwave. Microwaving can introduce moisture and make the lumpia less crispy.

What are the differences between Vegetable Lumpia, Lumpiang Shanghai, Eggrolls & Spring Roll?

A vegetable lumpia is a denser type of Filipino spring roll filled with different kinds of vegetables. Filipinos usually make the vegetable lumpia filling with chayote, or water chestnuts, carrots, onions, and garlic. Some also add raisins for a sweeter flavor in every bite.
Lumpiang Shanghai is more likely to be similar to the vegetable lumpia but made with ground meat like beef, pork, or chicken. Some even use fish like tuna for pescetarian lumpia lovers.
Eggrolls are also a wrapped, delicious dish but the wrapper is slightly different. It is made of wheat and eggs, thus making it harder and thicker. The filling is usually ground meat with spices.
Spring rolls are the generic name for all wanton-wrapped dishes. While the egg roll wrapper is thicker, spring rolls have thinner, translucent wrappers that are made with flour and seasoned with a bit of salt.

Top Tips

To prevent the lumpia or wanton wrapper from breaking when wrapping the cooked vegetables, use two pieces of wrapper for each lumpia.
Do not overcook the vegetables in the process of sautéing. The vegetables will still be cooked when you fry the wrapped vegetable lumpiang shanghai.

Variations

Protein Addition: Incorporate cooked tofu, tempeh, or seitan for added protein and texture.
Different Vegetables: Experiment with a variety of vegetables such as shredded cabbage, bell peppers, bean sprouts, or water chestnuts for different flavors and textures.
Nutty Twist: Incorporate chopped nuts such as peanuts or cashews for added crunch and nutty flavor.
Sweet and Savory: Mix in some finely chopped pineapple or mango for a hint of sweetness, balancing the savory flavors.

Substitutions

Use any neutral tasting oil for frying.
Potatoes: Any kind works, but I like using brown russets
Wrapper: Instead of traditional lumpia wrappers, you can use rice paper wrappers for a gluten-free option or phyllo dough for a flakier texture.
Vegetables: Experiment with different vegetables such as jicama, mushrooms, bamboo shoots, or spinach to vary the flavors and textures.
Seasonings: Use different seasonings and sauces to flavor the filling, such as vegetarian oyster sauce, vegan fish sauce, or soy sauce, to add depth of flavor.
Cooking Method: Instead of frying, you can try baking or air-frying the lumpia for a healthier alternative with less oil.

Storage

Refrigeration: Place the cooled lumpia in an airtight container or zip-top plastic bag. Arrange them in a single layer to prevent sticking together. (It will get soggy, so it's best to eat it fresh)
Freezing: If you want to store them for a longer period, you can freeze the uncooked lumpia. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag, placing parchment paper between layers to prevent sticking. Frozen lumpia can last for up to 2-3 months (sometimes even longer, but beware of it being freezer burned).

Ingredients

coconut oil or vegetable oil
red shallot
garlic cloves
sweet potato
yukon gold potato
carrot
chayote
mung bean sprouts
soy sauce
salt
pepper
lumpia or spring roll wrapper
vegetable oil for frying

Instructions

Heat a nonstick pan or wok over medium heat and add oil. Add the shallots, and garlic and saute for 1 minute or until it becomes translucent:

sauteing the onion and garlic for the vegetable lumpiang shanghai

Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes:

sauteing the sweet potato with the onion and garlic

Add the carrots, chayote, mung beans and mix them just enough to get the vegetables well incorporated:

adding in the chayote for the vegetable lumpiang shanhai

adding the mung bean sprouts for the vegetable lumpiang shanghai

mixing all the vegetables for the vegetable lumpiang shanghai recipe

Add the soy sauce, salt, pepper, and stir-fry for about 3-5 minutes:

Adjust seasoning by adding more salt to taste:

seasoning the vegetables with salt and pepper

Assembling Lumpiang Shanghai

On a large plate place the wrapper, and add about 1-2 tablespoons of the stir fry vegetable on the wrapper:

placing the cooked vegetables in the middle of the wanton wrapper

Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides inward to seal, then continue to roll until you have about 2 inches left of the wrapper:

wrapping the vegetables with a wanton wrapper

Using your finger, brush the edges with a little water then seal completely. It must be tightly secured:

Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone:

ready to fry vegetable lumpiang shanghai on a blue plate

Frying the Lumpiang Shanghai:

Preheat a deep pan on med heat and add 1 cup of oil. Add lumpia, but do not overfill the pan:

frying the vegetable lumpiang shanghai on a frying pan

Deep fry lumpia until it turns a golden color:

turning the golden brown vegetable lumpiang shanghai with a chopstick

Remove from frying and allow the oil to drain by placing the Lumpiang Shanghai on a plate covered with a paper towel. Best served with sweet chili sauce or the authentic spicy vinegar sauce. Enjoy immediately!

freshly cooked vegetable lumpiang shanghai on a white plate

Frequently Asked Questions

How to make the lumpia crunchy?

To make the lumpia crunchy, ensure they are tightly wrapped, fried in hot oil, not overcrowded, and drained of excess oil after frying.

Can the vegetable lumpiang shanghai be baked instead of fried?

Vegetable lumpiang shanghai is usually deep-fried and I have not tried baking it, but I have used an airfryer and although it doesn't turn golden brown it still still crispy and amazing.

Where to buy the wanton/eggroll wrappers?

At any grocery store, but if you're looking for the Filipino wrappers it's only found at most asian markets.

What is lumpia shanghai?

Lumpia Shanghai is a type of Filipino spring roll that is typically filled with a mixture of ground pork, minced onions, carrots, and spices, then rolled into a thin wrapper and deep-fried until crispy. It's similar to the Chinese spring roll but with a distinctly Filipino flavor. It's often served as an appetizer or snack and is popular at parties and gatherings. The name "Shanghai" in Lumpia Shanghai refers to the largest city in China, likely indicating its Chinese influence on Filipino cuisine.

Here are more delicious Filipino Food Recipes:

When I tell non-Filipinos I'm Filipino, they always ask me if I can make Filipino Egg Rolls. Is this true for you too?

Anyways, growing up, I always assisted my grandma whenever she made vegetable lumpiang shanghai. Back then, I called it lumpia because I didn't know the difference. As a kid, it was a tedious process because I had to make the lumpia look uniform, and if I didn't, I would have to do it again.

As an adult, I try to make uniformed lumpia whenever I make it, but if it doesn't look nice or it's falling apart after I fry it, I keep it for myself. 🙂

I also love biting into fresh-made lumpia after dipping and soaking it in spicy vinegar dip, which is so unhealthy but oh so good. Also, keep in mind that lumpia is best served fresh and warm off the pan with a side of chili sauce, banana ketchup, or spicy vinegar dip.

Best Ginataang Kalabasa

Sep 26, 2019 · 25 Comments

This healthy Ginataang Kalabasa is one of the most simple Filipino vegetable dish you will make! It's full of nutrient dense vegetables like kalabasa and moringa leaves, heartwarming, and a great dish to eat with steamed rice!

Love Filipino vegetable recipes? Try my Easy Jackfruit Humba, Vegan Laswa (Vegetable Soup), Bicol Express (Tofu with Vegetables), or Stir Fry Mung Beans.

Ginataang Kalabasa in a pink bowl on a white table

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What is Ginataang Kalabasa?

Ginataang Kalabasa (Squash in Coconut Milk) is a creamy and delicious Filipino dish that is very popular in Filipino culture. This healthy recipe is made with two key ingredients: kabocha squash (kalabasa) and coconut milk(gata).

The flesh (yellow part) of the kalabasa makes any dish creamy, but when cooked with coconut milk or cream, the creaminess intensifies as if there was milk mixed in.

Ginataang Kalabasa is considered one of the Filipino comfort foods and a favorite to those who love coconut milk and coconut cream. (Like me :))

What is Kalabasa?

Kalabasa also known as kabocha squash looks like a small pumpkin, is green with white/yellow spots. And the inside of the kalabasa looks very similar to a pumpkin, but it's a bit more on yellow side.

Health Benefits of Kalabasa

The vegetable is high in:

Vitamins A
VitaminsB6
Vitamins C
Folate
Magnesium
Fiber
Riboflavin
Phosphorus
Potassium

Filipinos love meat and seafood in their soups, so they often add in pork, shrimp, and even dried fish. Nevertheless, this vegetarian Ginataang Kalabasa is a delicious dish in itself without the meat and seafood. But feel free to add your favorite vegetarian meat.

vegetarian ginataang kalabasa in a bowl and in a pot with ladle

Top Tips

Look for young squash with a greenish colored peel and not brown because it is tough and flesh is very firm and ready to be cooked.
When cooking squash or kalabasa, you can either have the skin peeled or not. If you are sure that the kalabasa is grown organically, you can choose not to peel it.

Substitutions

Squash (Kalabasa): If you can't find squash, you can substitute it with other similar vegetables like pumpkin, sweet potatoes, or carrots. These vegetables have a slightly different taste and texture but will still work well in the dish.
Additional Vegetables: Feel free to add other vegetables you have on hand, such as green beans, spinach, or eggplant, to customize the dish to your liking. Just be mindful of the cooking times to ensure all the vegetables are cooked evenly.

Variations

Add mung beans (monggo beans) to this dish. Make sure to boil the mung beans ahead before adding them to save cooking time.
Adding chopped string beans or long beans to this dish, makes it much more delicious and healthier!
Add chili peppers to make it spicy.
Enjoy the authentic flavor by pairing it with my Vegan Bagoong.

Storage

Since it has coconut milk, remember to keep this dish in the fridge for up to three days. Freezing isn't recommended for the best flavor.

Ingredients

Gather the ingredients:

vegetable oil
onions
garlic
ginger
kalabasa (kabocha squash)
water
pure coconut milk or coconut cream
salt
moringa or spinach leaves
green onions
pepper

vegetarian ginataang kalabasa ingredients and pot with wooden ladle

Instructions

Heat a nonstick pot over medium heat and add oil. Add the onion, garlic and cook until transparent or for about 1 minute:

sauteing onions for vegetarian ginataang kalabasa recipe

Then add ginger and cook until fragrant:

sauteing ginger tofether with the onions for the vegetarian ginataang kalabasa recipe

Add the kalabasa squash and cover the pot with a lid and cook for about 5 minutes:

cooking the kalabasa with the onion and garlic in a pot covered with glass lid

The squash or kalabasa should look like this, an almost translucent yellow color. You can try to poke it with a fork or knife to see if it is already soft:

cooked squash or kalabasa for vegetarian ginataang kalabasa recipe

Next, add 3 cups of water and cover until it boils. (Keep an eye on it, you might have to add more if the water starts to evaporate):

adding water to the cooked kalabasa for vegetarian ginataang kalabasa recipe

Next add coconut milk or cream, salt, and allow it to simmer for about 3-5 minutes:

adding coconut milk cream to the cooked ginataang kalabasa

Season with salt and a pinch of pepper:

seasoning the vegetarian ginataang kalabasa with salt and pepper

Then add moringa leaves:

adding the moringa leaves or malunggay leaves to the simmering vegetarian ginataang kalabasa

Next, add the green onions and mix until just combined:

adding the green onions to the simmering vegetarian ginataang kalabasa

There you have it! This vegetarian soup is slightly sweet and savory at the same time. The sweetness comes from the squash or kalabasa.

cooked vegetarian ginataang kalabasa in a pot beside a moringa flower

You can never go wrong if you eat this Ginataang Kalabasa with steamed rice!

FAQs

Can you freeze and serve the dish later?

Yes! First, make sure to allow the soup to cool down completely before freezing it. When you are ready to serve, heat the Ginataang Kalabasa on the stovetop for 5 minutes or until it bubbles or microwave it for 60 to 80 seconds.

What other leafy vegetables can I add if I don't have moringa (malunggay leaves)?

Use water spinach, water spinach, or kale.

What is ginataang kalabasa in english?

Squash in coconut milk.

Here are more delicious Filipino Recipes:

Ensaladang Talong

Sep 19, 2019 · 1 Comment

Ensaladang Talong is a refreshing eggplant salad made with onions, tomatoes, and grilled eggplant. It's usually eaten with fried fish or chicken, but it still tastes great when eaten with dishes like Tofu Sisig or Pancit Bihon.

If you love eggplant, try my delicious and super easy Grilled Ginataang Talong with Malunggay, Grilled Eggplant with Coconut Milk, or the classic Tortang Talong.

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What is Ensaladang Talong

Grilled Ensaladang Talong or eggplant is a popular vegetable and side dish to Filipinos. It has long been a common dish on the Filipino table because of the dish's simplicity and delicious smoky flavor. Alternative ways for grilling eggplant without a grill are provided below.

How Ensaladang Talong is made

Filipinos place the eggplants (popularly know as Talong in the Philippines) on a hot coal fire. After it's finished cooking, some love it with the skin on, but it's commonly removed because the skin is bitter especially if it's grilled too much.

Why is Ensaladang Talong unique?

What makes an Ensaladang Talong so good is the smoky flavor from grilling and from the natural vinegar used in seasoning it. Ensaladang talong is perfectly paired with any fish or meat main dish like a crispy pork belly but works as great when eaten on its own.

Substitutions

If you can’t find Chinese eggplant, you can use Japanese eggplant or even the regular globe eggplant. The key is to choose eggplants that are firm and have smooth skin.
If you don't have calamansi or lemon, lime works as well.
Substitute white onions with red onions for a sharper, deeper flavor.
Most people use white vinegar when making this recipe, but coconut liquid aminos or coconut vinegar works great.
Coco liquid aminos can be replaced with soy sauce or tamari for a gluten-free option.

Variations

Add diced mangoes for a sweet contrast to the smoky eggplant.
Drizzle sautéed garlic in olive oil for an extra bite.
Enhance with fish sauce and chilli for added umami and heat.

Storage

If you have leftovers, store them in an airtight container in the refrigerator. Ensaladang Talong will stay fresh for up to 2 days.
For the best flavor and texture, consume the salad within 24 hours. The eggplant may become a bit mushy if stored for too long, but it will still be tasty.

Top Tips

Grill ahead and freeze to save time in preparing the Ensaladang Talong especially if you are making a big batch. After grilling and cooling the eggplants completely, keep in an airtight container and freeze or chill them.
Under-seasoning or over-seasoning can throw off the balance of flavors in this dish. Taste as you go and adjust accordingly.
When grilling the eggplant on charcoal, the eggplant takes in the smokiness of the charcoal and takes this dish to the next level.
Use pre-roasted eggplant or broil quickly to reduce total prep time.

Ingredients

Gather the ingredients for this Ensaladang Talong and once the ingredients are all ready, let's begin!

Chinese eggplant
tomatoes
white small onion
green onions
fresh lemon juice or 5 calamansi
coconut liquid aminos or soy sauce
salt
Pinch of black pepper

Instructions

How to grill the eggplant:

On the Grill: Using a fork or a knife, poke holes in the eggplant at least 4 times, wrap the eggplant with foil and place on the grill rack. Grill for at least 5-8 minutes or until the eggplant is tender.

On a gas stovetop: Using a fork or a knife, poke holes in the eggplant at least 4 times, Place the eggplant directly over the flames and cook by rotating regularly with tongs, for about 4 to 6 minutes or until evenly charred.

In the oven: Using a fork or a knife, poke holes in the eggplant at least 4 times, then place the eggplants on a baking sheet, and brush it with oil and bake for 30 minutes at 400 F or until the eggplant is tender when poked with a fork.

Allow the eggplant cool and gently peel skin. Rinse under cold, running water to rid of any stray skin then proceed with the recipe as directed:

slicing the grilled eggplant with a knife over a chopping board

Remove the stem, then cut the eggplant into 3 or 4 inches, then slice open without cutting all the way through to each of the pieces (see picture above).

Place the eggplant flesh in a bowl, and add chopped tomatoes and white onions:

sliced onions and tomatoes for ensaladang talong recipe

Squeeze the lemon or the calamansi into the bowl making sure the seeds are not included:

drizzling calamansi juice over ensaladang talong

Then add the coconut Liquid aminos or soy sauce and gently mix:

aminos added to the ensaladang talong and sliced spring onions

Finally, garnish with the green onions and serve.

Guys, this vegetable salad is best eaten with steamed brown or white rice. I assure you, this recipe is a keeper!

overhead shot of the delicious ensaladang talong

Frequently Asked Questions

What kind of mixture is the ensaladang talong?

Ensaladang talong is a type of salad made with grilled eggplant, so it is a mixture of different ingredients like vegetables and seasonings. It is considered a heterogeneous mixture because you can see and separate the different parts.

What is the meaning of Ensaladang?

Ensaladang means "salad" in Filipino. It usually refers to a dish made with various fresh vegetables.

What are the health benefits of Ensaladang talong?

Ensaladang talong is healthy because it is low in calories and high in vitamins. The eggplant and other vegetables provide nutrients that are good for your body.

Here are more delicious Filipino Food Recipes:

5 from 1 vote

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Ensaladang Talong

Ensaladang Talong is a refreshing Filipino eggplant salad featuring charred eggplant, fresh tomatoes, onions, and a zesty citrus dressing. This easy-to-make dish is perfect as a side or light meal, adding delicious flavor while incorporating more vegetables into your diet.

Prep Time30

Cook Time5

Total Time35

Course: Appetizer

Cuisine: Filipino

Servings: 4 servings

Calories: 92kcal

Author: Lainey

Ingredients

▢ 2 medium-size Chinese eggplant grilled and peeled
▢ 2 medium-size tomatoes sliced into cubes
▢ 1 white small onion
▢ 2 leaves green onions chopped
▢ 1 fresh lemon or 5 calamansi
▢ 2 tablespoons coconut liquid aminos or soy sauce
▢ ¾ teaspoon salt
▢ Pinch of pepper

Instructions

How to Grill the eggplant:

On the Grill: Using a fork or a knife, poke holes in the eggplant at least 4 times, wrap the eggplant with foil and place on the grill rack. Grill for at least 5-8 minutes or until the eggplant is tender.
On a gas stovetop: Using a fork or a knife, poke holes in the eggplant at least 4 times, Place the eggplant directly over the flames and cook by rotating regularly with tongs, for about 4 to 6 minutes or until evenly charred.
In the oven: Using a fork or a knife, poke holes in the eggplant at least 4 times, then place the eggplants on a baking sheet, and brush it with oil and bake for 30 minutes at 400 F or until the eggplant is tender when poked with a fork.
Allow the eggplant cool and gently peel skin. Rinse under cold, running water to rid of any stray skin then proceed with recipe as directed.
Remove the stem, then cut the eggplant into 3 or 4 inches, then slice open without cutting all the way through to each of the pieces (see picture above)
Place the eggplant in a bowl, and add chopped tomatoes and white onions.
Squeeze the lemon or the calimansi into the bowl making sure the seeds are not included, then add the coconut Liquid aminos or soy sauce and gently mix.
Season to your taste with salt and pepper.
Finally, garnish with the green onions and serve.

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Serving: 1servingCalories: 92kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 733mgPotassium: 777mgFiber: 9gSugar: 12gVitamin A: 576IUVitamin C: 30mgCalcium: 43mgIron: 1mg

Watch The Recipe Video!

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

I love eating eggplant- especially if it's cooked well. And growing up, my mom usually made eggplant with eggs and a few green onions- it was so delicious and it always reminded me of camping because of the smokey flavor. (Don't worry, I will share the recipe soon.)

When I married my husband, I started eating more at his parent's house and my mom in law had an abundance of Filipino Food every time I visited. And one of the dishes she often cooked was fried eggplant with, lemon juice, salt, and soy sauce. It sounds simple, but it was delicious and became one of my favorite eggplant dishes!

But this recipe is not that dish :), Ensaladang Talong is a simple recipe and a great way to learn how to cook eggplant especially if you're a beginner.

What's your favorite?

Vegetarian Congee Recipe

Sep 12, 2019 · 2 Comments

This Vegetarian Congee Recipe is a popular rice dish in the Philippines that is loved by everybody! It's heartwarming, delicious, and great to eat for breakfast or on those days you feel sick or cold!

In search for more delicious Filipino Recipes to add to your meal plan? Try my best ever Tofu Sisig, Cassava Cake, Halo Halo, and Turon!

delicious vegetarian porridge in a black bowl with boiled eggs, toasted garlic, and green onions

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What is Congee

Congee is a rice porridge dish popular in Asian countries and is commonly served to children who feel sick because it's so heartwarming- it is a comfort food.

The consistency of Congee is sticky since many people use sticky rice grains. Some people use regular rice, jasmine rice, or even brown rice, but I found using brown rice didn't get the sticky consistency as sticky rice.

And what makes it tastier are the spices that are included in the ingredients such as garlic, onion, shallots, ginger, turmeric, soy sauce, sesame oil, and the list can go on.

Most people add in chicken meat to Congee, but for vegan/vegetarians like me, we have many choices as a substitute to meat or you can just simply use mushrooms. My favorite kind of mushrooms to use in Congee are shitake mushrooms, but feel free to use what you have available.

Read on below on what delicious meat substitute I added in!

Substitutions

Soy Meat Protein: Replace with diced tofu, jackfruit, or tempeh for added fiber.
Sticky Rice: Swap with short-grain rice or quinoa for a slightly different texture. Use brown rice for a higher fiber content (adjust cooking time accordingly).
Turmeric Powder: Use a pinch of saffron or omit it entirely if unavailable.

Variations

Instant Pot Congee: Reduce total time by using the high-pressure setting to cook your congee in about 12 minutes.
Toppings: Experiment with crispy fried shallots, toasted sesame seeds, or fresh herbs like cilantro.
Protein Boost: Add shredded chicken, shrimp, or mushrooms for non-vegetarian options.
Spicy Congee: Serve with a drizzle of chili oil and a sprinkle of white pepper for an extra kick.

Storage

Fridge: Store leftover congee in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to loosen the texture.
Freezer: Freeze congee in single-serving portions for easy reheating. Thaw in the fridge overnight before reheating.
Reheating Tips: Use medium-high heat on the stove or a microwave for 1-2 minutes, adding a few cups water to restore consistency.

Top Tips

Giving time for the sticky rice to cook is always great when cooking congee. Having the sticky rice softened gives the congee a tastier sticky texture.
To save time in cooking the sticky rice, soak the rice in advance. Recommendations is at least an hour before starting to cook your vegetarian congee.
If you have fresh herbs like ginger or lemongrass, these are the best to use for the congee. But the powdered ones also works great!
When sautéing the spices like garlic, onion, and ginger, be careful not to burn them or your congee will turn bitter.
Feel free to use vegetable broth or vegetable stock with low sodium in place of water for more flavor.
If you can't find fresh shitake mushrooms, dried shiitake mushroom works just as well. Be sure to soak it for at least 15 minutes before using it.

Ingredients

Gather the ingredients for this Vegetarian Congee and once the ingredients are all ready, let's begin!

garlic
white onion
soy meat protein
ginger
water
fresh lemongrass
sticky rice
turmeric powder
salt
mushroom powder
Pinch of pepper
salt & pepper to taste

Instructions

Heat a nonstick pan or pot over medium heat and add oil. Add garlic and saute for 1 minute:

sauteing minced garlic in a sauce pan for vegetarian congee recipe

Saute the garlic it becomes browned and remove half and set aside:

golden brown garlic for vegetarian congee recipe

Add onions and cook until translucent:

sauteing onion with the garlic for vegetarian congee recipe

Then add the soy protein and cook for about 2-3 minutes:

adding soy protein to the sauteed onion and garlic for vegetarian congee recipe

Add the ginger, water, and allow it to boil:

adding ginger to the vegetarian congee ingredients

Add the lemongrass to the simmering congee base:

After adding the lemongrass, add the sticky rice, and cover with the lid, and allow to cook for about 15-20 minutes stirring continuously:

adding in the sticky rice for the congee recipe

Let it cook until the rice has softened and stir until it looks like this, you can now season the vegetarian congee:

Add the seasonings and cook for about 2 more minutes. First, add the turmeric powder:

adding turmeric powder to the simmering vegetarian congee

Then add the salt:

Add in the pepper:

seasoning the vegetarian congee with pepper

Finally, add the mushroom powder and mix well:

seasoning the vegetarian congee with mushroom powder

Finally, garnish with the browned garlic, green onion, and boiled egg and serve hot. Also, feel free to season with soy sauce.

cooked vegetarian congee topped with boiled eggs, toasted garlic bits, and green onions

Frequently Asked Questions

Is congee actually healthy?

Yes, congee is healthy as it’s light, easy to digest, and provides a good source of energy from rice while being low in fat. Adding vegetables, spices like turmeric, and toppings like tofu or kale boosts its nutrients and fiber content.

What is the secret to Great congee?

The secret to great congee lies in using the right rice-to-water ratio, cooking on medium-high heat, and stirring often to achieve a creamy texture. Enhancing flavor with aromatics like ginger, garlic, and optional spices like white pepper makes it even better.

What to eat with congee vegetarian?

Pair vegetarian congee with sautéed kale, tangy kimchi, or a drizzle of chili oil for extra flavor. You can also enjoy it alongside steamed vegetables, crispy tofu, or pickled radish for a complete meal.

Some of my favorite breakfast recipes to eat with Congee:

Pinakbet Without Meat

Sep 6, 2019 · 6 Comments

Here is a colorful, healthy, and easy to cook Filipino dish - Pinakbet Without Meat! It's a Vegan Vegetarian recipe and such a crowd-pleaser wherever I go, and you can make this recipe without any meat or seafood and under 20 minutes!

This dish is delicious with Pancit Canton, Easy Misua Soup, Bola Bola (Filipino Veggie Meatballs), Fried Fish Balls, or Vegan Isaw!

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What is Pinakbet?

Pinakbet (or pakbet) is a colorful Filipino vegetable dish full of healthy vegetables. In travel and food videos, I've noticed that people from Ilocos love eating veggies because they grow a lot of them on their farms.

They have big fields where they plant and pick their own vegetables, which is why they make the famous Pinakbet. Over time, other places in the Philippines have also learned to cook this dish.

Filipinos regularly use Kalabasa or squash, ampalaya or bitter gourd, also known as bitter melon, okra, and eggplants. The usual cooking of Pinakbet for Filipinos is to mix the vegetables with some ground pork meat, pork belly, or bagoong (fermented shrimp paste or fermented fish).

Who invented Pinakbet?

Pinakbet originated from the Ilocos Region of the Philippines. The word pinakbet is derived from the Ilocano word pinakebbet, which means “shrunk” or “shriveled”.

The original Ilocano pinakbet uses bagoong of fermented monamon, ginisang bagoong isda or alamang and variety of vegetables that are grown in the backyards or gardens of most Ilocano households.

Substitutions

Use a Different Sauce: If you don’t have tamari soy sauce, regular soy sauce works fine. You can also use coconut aminos for a slightly sweeter flavor.
Change the Squash: If you can't find kalabasa (a type of squash), you can use butternut squash or pumpkin.

Variations

Spice It Up: For a bit of heat, add some chopped chili peppers or a pinch of chili flakes.
Extra Flavor: Try adding a teaspoon of ginger for a different taste.
Add Tofu: For extra protein, you can add some tofu cubes. Cook them until they are golden before adding the vegetables.

Storage

Can be stored for up to 5 days in the refrigerator in an airtight container.

Top Tips

Cut the vegetables in uniform sizes to ensure even cooking!
When mixing the vegetables, gently do so because cooked vegetables are softer.
Always add the hardest vegetable first - in this case, it is the kalabasa (squash). They take longer to soften compared to okra.
How do we know that our vegetables are cooked just enough? When a vegetable is at its darkest or brightest color, that's the time we can say it's cooked just right. For example, the ampalaya when raw is colored green, so when it is cooked just right, it would look super green.
When cooking the vegetables, pay attention to the texture and softness. Vegetables are delicious to eat when they still have a little crunch and "bite" in them.

Ingredients

Here are the ingredients you will need:

red shallot
garlic cloves
kalabasa, also known as squash
string beans
ampalaya (bitter melon)
long eggplant
okra
coconut cream
tamari or soy sauce
salt
pepper

Instructions

Heat a nonstick pan over medium heat and add oil. Add onions, garlic, and saute for 1 minute or until translucent:

sauteeing onion and garlic in a pan for Pinakbet recipe

Add the kalabasa, cover, and cook until for 5 minutes or until kalabasa is tender yet crisp:

cooking the kalabasa or squash together with the onion and garlic in a pan with lid

Next add the string beans, ampalaya (bitter melon), eggplant:

adding ampalaya, string beans and eggplant to the sauteed kalabasa for Pinakbet recipe

and cover with the lid for 2 to 3 minutes or until they are semi tender:

covering the pot with lid to tenderize the vegetables for Pinakbet recipe

Add okra, cover with lid and continue cooking for about 1 minute:

adding the ampalaya, okra and string beans to the ingredients of Pinakbet recipe

Now, this is my favorite part (because I LOVE coconut cream)! Add coconut cream, tomatoes, soy sauce, salt and allow it to simmer for 2 to 3 minutes or until okra is cooked. It is important to NOT OVERMIX your vegetables (look up the reason in the Top Tips section 🙂 ).

Season with salt, pepper and eat with rice:

There you have it! A very healthy meal packed with vitamins and minerals, all in one authentic Filipino vegetarian recipe!

I promise you guys, it is best to eat Pinakbet with white rice ♥

delicious and easy to cook Pinakbet over steamed red rice in a white plate

Frequently Asked Questions

What are the health benefits of Pinakbet?

Pinakbet is packed with vegetables, providing essential vitamins, minerals, and fiber that support overall health and digestion. It's low in calories and fat, making it a nutritious and heart-friendly meal option.

How do I decrease the bitterness of the ampalaya (bitter melon)?

To decrease the bitterness of ampalaya (bitter melon), you can soak the slices in salted water for about 30 minutes before cooking. Rinse them well afterward to remove the excess salt.

How do I prevent the eggplant from turning brown after slicing them?

Soaking it in water and take it out when you are ready to mix it in

I love pinakbet and I loved it even before I knew what the dish was called. I usually called it Filipino Vegetable Medley! 🙂

Anyways, there are so many variations of this recipe out there, like some people make it without coconut cream, but I believe the coconut cream elevates the recipe. I hope you enjoy it as much as I do!

Ampalaya Recipe

Aug 29, 2019 · 2 Comments

If you're up for a quick, easy, and budget-friendly breakfast dish, check out this stir-fry ampalaya recipe! This Filipino dish is full of nutrients, delicious, and perfect for a healthy vegetarian breakfast for the whole family!

Looking for more ways to incorporate vegetables? Try my Filipino Chop Suey!, Porbidang Kangkong, and Eggplant Chickpea Stew recipe!

cooked ampalaya with eggs on a white plate

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What is Ampalaya Recipe?

This ampalaya recipe, locally known as ginisang ampalaya, is a classic Filipino vegetable dish made of sauteed sliced ampalaya, tomatoes, scrambled eggs, and spices which make a healthy and delicious breakfast!

This quick and easy stir-fried ampalaya is a staple breakfast dish in the Philippines. It balances the gourd's bitterness with savory and somewhat sweet flavors making it a popular option for a tasty and healthy meal.

Try making this dish on your own for a nutritious breakfast for your family. Learn more about this recipe below!

Health Benefits of Ampalaya (Bitter Melon)

Its juice acts as a blood purifier.
It has a high content of potassium, higher than that of bananas.
A great source of dietary fiber, zinc, manganese, phosphorus, B vitamins, folate, magnesium, calcium, and iron
It has a high amount of beta carotene which is twice as much in broccoli.

Variations

Adding tofu bits to this dish is a great way to enhance its flavor and texture.
Add chili slices or red chili flakes while sautéing for a spicy kick.
After combining the eggs, sprinkle grated cheese over the dish to add a creamy and savory taste
Garnish this dish with finely sliced green onions for a fresh finish.

Substitutions

Sliced zucchini can be used instead of ampalaya for a less bitter option.
For a vegan option with extra protein, use crumbled tofu for the eggs.
Use halved cherry tomatoes instead of regular tomatoes for an added boost of color and taste.

Storage

To ensure freshness, store the leftover ampalaya dish in an airtight container and refrigerate for up to three days.
To reheat, gently warm in a pan over low heat, adding a splash of water or oil as needed to restore texture and taste.
Make sure to check for any signs of spoilage before reheating.

Ingredients

Gather the following ingredients for this dish:

ampalaya (bitter melon)
coconut oil
small white onion
garlic
tomatoes
eggs
salt
pinch of pepper

Instructions

Slice the ampalaya (bitter gourd) vertically into two pieces, remove the seeds/strings, and then slice into thin wedges. After slicing the ampalaya, soak it in a bowl with salt and water for at least 30 minutes to 1 hour (the longer the better).

Heat a nonstick pan over medium heat and add cooking oil. Add onions, and garlic, and sauté for 1 minute or until fragrant:

sauteeing onion and garlic in a hot pan for ampalaya with eggs recipe

Add tomatoes and cook until tender (about 5 minutes).

Add ampalaya, cover, and simmer for about 3-5 minutes or until it softens. (The softening of the ampalaya will take an additional 5 minutes minimum):

In a small bowl, beat together the eggs, salt, and pepper then add it to the frying pan.

beaten eggs in a bowl for ampalaya recipe

Mix the eggs and ampalaya until well combined:

Allow it to simmer for about 1 minute:

Serve it warm with steamed rice or as its own:

perfectly cooked ampalaya with egg in a clear bowl

Enjoy a healthy and tasty dish!

Top Tips

Soaking the ampalaya in salt and water will remove the bitter taste (although it might lose some of the health benefits).
There is also one trick that is quicker than soaking the ampalaya in salted water. After slicing the ampalaya in half, scrape off all the white pulp where the seeds are. They say that the white pulp causes the bitterness of ampalaya (Note: It is said that the bitterness is what makes the ampalaya healthy, so it's kind of hard to decide, lol)
Avoid overcooking the ampalaya as it brings out more of its bitterness.

FAQ

How do you remove bitterness from ampalaya?

Soaking it in salt water for about 30 minutes to 1 hour will decrease or remove the bitterness.

Can I slice the ampalaya ahead and chill it before cooking?

Yes, you can. But they say that when fruits or vegetables are sliced and left uncooked for quite a time, the vitamins and minerals are less potent.

Is it OK to eat ampalaya every day?

Ampalaya can be a healthy addition to your diet but it is recommended to eat it in moderation. Otherwise, it may result in negative side effects such as diarrhea and abdominal pain.

More Filipino Recipes

If you like this Filipino dish you will enjoy these as well:

healthy ampalaya recipe on a white plate

5 from 1 vote

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Ampalaya Recipe

This is an easy ampalaya recipe made with sauteed ampalaya slices, tomatoes, and spices with scrambled eggs. It's popular Filipino dish perfect for a healthy and savory breakfast with the whole family!

Prep Time10

Cook Time15

Soak Time30

Total Time55

Course: Breakfast

Cuisine: Filipino

Servings: 1 person

Calories: 477kcal

Author: Lainey

Ingredients

Instructions

Vertically slice ampalaya into two pieces, remove the seeds/strings, then slice into thin wedges.
After slicing the ampalaya, soak it in a bowl with salt and water for at least 30 minutes to 1 hour. (The longer the better.)
Heat a nonstick pan over medium heat and add oil. Add onions, and garlic, and saute for 1 minute or until fragrant.
Add tomatoes and cook until tender (about 5 minutes).
Add ampalaya, cover and simmer for about 3-5 minutes or until it softens. (The softening of the ampalaya will take an additional 5 minutes minimum)
In a small bowl, beat together the eggs, salt, pepper then add it into the frying pan.
Mix the eggs and ampalaya until well combined. Allow it to simmer for about 1 minute then serve.

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Serving: 1bowlCalories: 477kcalCarbohydrates: 27gProtein: 16gFat: 37gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 327mgSodium: 1311mgPotassium: 1177mgFiber: 8gSugar: 12gVitamin A: 2965IUVitamin C: 123mgCalcium: 134mgIron: 3mg

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

Growing up ampalaya was a staple at my house, but I did not like eating it. As a kid, my parents encouraged (more like forced) me to eat at least one bite -which I did because I was a good kid. haha.

Now as an adult, I've learned to eat ampalaya for the health benefits and not so much for the taste. I found that cooking ampalaya with eggs makes it more bearable and I try to remember ampalaya has really awesome health benefits, so it's definitely worth it!

Vegan Sinigang Recipe

Aug 23, 2019 · 5 Comments

In 5 simple steps, make this heartwarming authentic Filipino vegan sinigang recipe! Some of the notable ingredients of this dish are kangkong, taro, and vegetarian fish/salmon which makes a healthy vegan soup for family lunch or dinner!

Looking for more comfort soup? Try my Sotanghon at Upo Soup, Sour Cabbage Soup, and Vegan Misua Soup recipe and enjoy!

overhead shot of the best and delicious vegetable sinigang soup in wooden bowls beside a wooden ladle

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What is Sinigang?

Sinigang is a popular Filipino sour soup and a favorite comfort food in the Philippines. Many Filipinos love it because the tamarind broth is very soothing and tasty, especially with all the vegetables in it. People in the Philippines often cook sinigang every day. They might make it with pork belly, beef, fish (usually bangus or milkfish), shrimp, or chicken.

Different Ways to Cook Sinigang

Different regions in the Philippines have their own ways of cooking sinigang and making the soup taste sour. Some use tamarind paste or pulp, batuan, santol, kamias, green mango (a native fruit found in many areas of the Philippines), and calamansi as souring agents.

Almost all citrus fruits, even lemons, can be used in this delicious dish. Filipinos are creative with cooking, especially in the early times before instant sinigang mixes were available.

two bowls of vegetarian sinigang with a wooden ladle

Health Benefits of Taro

Rich in dietary fiber for digestive health
High in potassium, great for heart health
Provides essential vitamins like A and C
Contains antioxidants for overall well-being
Supports healthy skin with vitamin E

Variations

If you love to add a little healthy fat to this sinigang dish, pour in some pure coconut milk and it will give your vegan sinigang a slightly sweet taste!
You may add some seaweeds such as nori or wakame for a hint of oceanic taste like in traditional fish sinigang.
Try adding herbs like lemongrass or basil for an aromatic boost to this dish.

Substitutions

Tangy Flavor: Mix lime or lemon juice with a little of vinegar if batuan fruit or tamarind is unavailable.
Broth: Replace the water with a rich vegetable broth to add depth of flavor to the soup.
Protein: Substitute vegetarian soy salmon with tempeh, tofu, seitan, or chickpeas for a variety of textures and protein.
Vegetables: Use kale, zucchini, or bok choy instead of the typical sinigang vegetables to provide a unique and fresh twist.

vegetarian sinigang with vegetarian salmon in a wooden bowl and a pan

Ingredients

water
taro
daikon radishes or labanos
string beans or sitaw
eggplants
batuan fruit or tamarind
red tomato
red onion
ginger
bell pepper
okras
green onions
vegetarian soy salmon
kangkong or spinach
mushroom powder, optional
salt & pepper to taste

Instructions

Gather the ingredients for this vegan sinigang recipe and once the ingredients are all ready, let's begin!

In a large pot, boil 4 cups of water on medium heat. Once it’s boiling, add the taro and wait about 8-10 minutes for it to soften:

boiled the taro until soft in a large pot

Next, add the radish and allow it to boil for 2 more minutes. Add the string beans, eggplants and lower the heat, and cover with the lid to allow it to simmer for 2 minutes:

adding the string beans and eggplant slices to the softened taro

Next, add batuan or tamarind, tomatoes, onions, bell peppers and ginger, cover with the lid and simmer for 2 more minutes:

adding the batuan, ginger, okra and red bell peppers to the cooked vegetables for vegetarian sinigang

Next, add the okra and vegetarian salmon fish and make any final seasoning adjustments with salt and black pepper or mushroom seasoning, if needed. Cover with lid for 3 minutes:

adding the vegetarian soy salmon and the mushroom powder

Finally, add the kangkong and green onions. This dish is best when served hot and eaten with rice (especially in the Philippines wherein every meal, there has to be rice):

There you have it! A very nutritious and vegetarian version of the authentic Filipino dish, Sinigang!

a bowl of vegan sinigang with vegetarian salmon, red pepper and tomato slices

Top Tips

To test the doneness of the taro, poke the taro with a fork and if it's tender- it's ready.
Always slice and prepare your vegetables ahead so that your cooking time would be stress-free.
Slicing ahead the eggplant would make its flesh turn brown in color. To avoid that, soak the eggplant slices in water after slicing and just take it out when you are ready to cook it.
Do not overcook the vegetables, especially the soft ones like the kangkong. When you see that the vegetable is at its darkest or brightest color, that means it is perfectly cooked.

FAQ

What is kangkong and where can I get it?

Kangkong, also known as water spinach, is a leafy green vegetable commonly used in Asian cuisines. It resembles spinach but has a milder flavor and is often used in stir-fries and soups. You can find it in Asian grocery stores or well-stocked local markets.

What is batuan or tamarind and where can I get it?

In a nutshell, it gives the sourness of the soup. It's difficult to find batuan in the states, but tamarind can be found at your local Asian Market. In some specialty stores, I've seen tamarind, but it's a bit more pricy.

Where can I find mushroom powder?

You can find it at your local Asian market or Trader Joes.

Where can I buy vegetarian fish/salmon?

Most Asian Markets sell them or your local grocery specialty store. I've been fortunate enough to find them easily. I live in California. 🙂

More Filipino Recipes

Happy cooking!

I grew up eating this vegetarian sinigang every day, even in California's hot summers! This dish broth was made with fish, which I occasionally ate since I wasn't vegetarian. Sinigang is definitely a must-try Filipino dish!

Vegan Pancit

Aug 15, 2019 · 4 Comments

Vegan Pancit is a plant-based version of the popular Filipino pancit served almost every day because of it's quick, easy, and crowd-pleasing taste! It features the healthy goodness of tofu, beans, bihon and oh-so-good Lauriat sauce. Try this healthy recipe for your next parties or gatherings!

Love Filipino Noodles? Try my delicious and easy Palabok, heartwarming Misua Soup, and my delicious Bam.i recipe!

pancit bihon with fried tofu and vegetables

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What is Vegan Pancit?

Pancit is an all-time favorite and a staple in every Filipino gathering. is also known to be one of the comfort noodle dish of Filipinos. It is “believed” to symbolize a long life when it is prepared for birthday parties in a Filipino home.

Filipinos eat pancit dishes as is, with other viands, and surprisingly with rice! Filipinos love to eat carbohydrates with other carbohydrates. 🙂

This iconic food for special occasions in Filipino homes is believed to have been cooked first by Chinese traders in the Philippines a long time ago. Then, during the Spanish era, this dish which mainly consisted of rice noodles was the first food to be sold for take-out.

It was sold in roadside small make-shift restaurants, famously known as carenderia in the Philipines. Since then, Pancit Bihon has never left the Filipino tradition of food and festivities.

In this vegan pancit recipe, I used fried tofu as an alternative to meat along with vegetables slices and spices for a healthy option. Read more below of the tips and cooking steps. Enjoy!

Health Benefits of Pancit Bihon

Packed with essential nutrients like carbohydrates, protein, and dietary fiber.
Contains minimal fat, making it a heart-healthy option.
Provides vitamins B and E, as well as minerals like iron, magnesium, and phosphorus.
Rice noodles are gluten-free, accommodating those with gluten sensitivities.

Variations

Savory Taste: Experiment with different stir-fry sauces like oyster sauce, fish sauce, or even a touch of hoisin sauce for a unique twist.
Spicy Kick: Add chili flakes, chopped chilies, or sriracha for a spicy kick.
Zesty Flavor: Squeeze fresh kalamansi, lime, or lemon juice over the cooked pancit for a tangy, citrusy flavor.
Mushroom Medley: Add a mix of button, oyster, and shiitake mushrooms to provide a rich umami taste.

Substitutions

Plant-based Protein: If you're not a fan of tofu, consider adding tempeh or seitan.
Noodles: Replace bihon (thin rice noodles) with wheat or glass noodles for a different texture.
Soy Sauce: For a gluten-free option, try tamari or coconut aminos.
Broth: For added taste, use vegetable or mushroom broth in place of water.

Storage

Store leftovers in an airtight container in the refrigerator.
You can keep this in the fridge for two days at most. As it is made with soft rice noodles, it cannot be kept too long in the fridge.

freshly cooked pancit bihon on a white dish

Ingredients

Here is the quick look of the ingredients for vegan pancit:

extra firm tofu
pancit bihon noodles
garlic
red shallots
water
lauriat soy sauce
dark brown sugar
baguio beans
carrots
sayote
red or green pepper
cabbage
soy sauce
stir fry seasoning
salt & pepper

Instructions

In a large bowl, add room temperature water and soak the pancit bihon for about 15 minutes or until it softens, then drain the water using a colander. Set that aside.

Pre-heat a nonstick pan or wok with some vegetable oil and fry tofu and season with salt and black pepper (while tofu is frying in the pan) then set aside. (see here how to fry tofu)

In the same pan, add oil and heat for a few minutes, then add the garlic, onions and cook until fragrant:

Then add 1 ½ cup water:

adding water to the sauteed garlic and onion in a pan

After 2 minutes, add ¼ cup lauriat soy sauce and season with more salt and pepper. Add dark brown sugar and allow it to boil:

adding soy sauce and garlic for pancit bihon recipe

Put some msg-free seasoning to the sauce:

adding msg-free seasoning for the pancit bihon recipe

Once it’s boiling, add the pancit bihon and mix until the sauce is absorbed:

adding the soft rice noodles for the pancit bihon recipe

Once it’s absorbed, transfer the pancit bihon in a bowl and set aside:

mixing the pancit bihon noodles with the sauce using a chopstick

In the same pan, add 2 tbsp of water, baguio beans, carrots, sayote, red or green peppers, and stir fry the veggies for about 3 minutes:

cooking the vegetables in the pan for the pancit bihon recipe

Next mix in the cabbage and cover with a lid until veggies are well cooked. Add fried tofu:

adding the fried tofu to the sauteed vegetables

Add 1 teaspoon soy sauce, season with salt, pepper:

pouring in soy sauce to the sauteed vegetables and fried tofu

Now it's time to add the msg free stirfry seasoning/MSG free mushroom powder or chicken broth powder to add flavor:

adding the stir-fry seasoning to the vegetables and fried tofu

Finally, mix in the pancit bihon and serve hot. Top it with calamansi juice or lemon wedges for that sour kick. Yum!

freshly cooked pancit bihon with vegetables

Top Tips

Use extra-firm tofu in this vegan Filipino dish. You will love that crunch and delicious texture with the veggies and rice noodles.
Don't soak the pancit bihon noodles more than 15 minutes. Soaking it longer would make the noodles soggy.

FAQ

Where can I get mushroom powder?

Mushroom powder is available at health food stores, Asian markets, and online shops such as Amazon.

Can I use a regular brand soy sauce instead of lauriat soy sauce?

Yes, but the Lauriat brand has a better taste compared to all soy sauces. (This is just my opinion. 🙂

What are baguio beans and where can I buy it?

Baguio beans also known as green beans are commonly grown in Baguio, a cold place in the Philippines. You can get them in Asian grocery stores and markets.

More Filipino Recipes

My favorite Filipino recipes that you might love too. Check these out!

Vegan Kare Kare

Jul 18, 2019 · 6 Comments

This Vegan Kare Kare recipe is just like the authentic, a meatless rendition of the classic dish. Indulge in the rich, creamy peanut sauce reminiscent of the traditional recipe, offering a delightful alternative for both vegans and meat lovers alike.

Looking for more Filipino Cuisine? Try my Porbidang Kangkong or my Homemade Ramen Soup.

What is Kare-Kare?

Kare-Kare is a popular Filipino dish believed to have originated in Pampanga, a place in the Philippines which is considered the Culinary Capital of the country because of its many original dishes. Because this is a dish that has been present 200 years ago, there are many twists and versions to this authentic Filipino dish. I'm sharing you one version and hopefully soon, I'll be sharing with you another way of making Kare-Kare.

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The different versions of Kare-Kare

Kare-Kare mainly consists of

oxtail
beef
peanut sauce
healthy vegetables like banana heart or blossoms
- bok choy or commonly known as pechay
- and green string beans

Kare-Kare is usually eaten with shrimp paste, be it spicy or just the regular shrimp paste and a bowl of steamed rice.

Did you know?

It was believed that Kare-Kare was always present in feasts and was usually served to elite guests of special gatherings. Studies show the word Kare-Kare was derived from the Indian term "curry".

Some culinary researchers also say that this delicious and unique peanut stew was brought in the Philippines by the Japanese during the pre-colonial period.

As a vegetarian it's difficult to find vegan vegetarian Filipino dishes- luckily for you here's a vegan vegetarian version of this delicious and easy to cook Filipino dish!

delicious and easy to cook vegan kare kare in a white bowl and saucepan

Top Tips

If you can't find annatto oil but only have annatto seeds or atsuete seeds, make your own annatto oil by just putting enough oil in a saucepan and place the seeds. Let it "simmer" for a few minutes until the orange-red tint of the seeds come out. You can store the oil for several months.
To prevent the vegetable ingredients of Vegan Kare-Kare from turning brown, soak it in a bowl of water after slicing them.
I love adding freshly squeezed calmansi to this dish- feel free to do it as well.

Variations

To give an instant orange-red color to your vegan Kare-Kare, use annatto oil when sautéing the ingredients.
Shrimp paste are a popular pair when eating Kare-Kare but vegan shrimp paste is also available in the market today. It is made of fermented bean paste so you won't miss out the complete experience of eating authentic Kare-Kare.
If you can't find bok choy at your local Asian grocery market, feel free to use baby bok choy. Something to note, baby bok choy is slightly bitter than regular bok choy. (Just in case you decide to eat it fresh)

Substitutions

If you cannot find fresh banana blossoms, canned works too.

Peanut Sauce Alternatives:

Almond Butter: Almond butter can provide a similar creamy texture and nutty flavor to peanut butter. It's a great alternative for those with peanut allergies or if you simply prefer almonds over peanuts.
Cashew Butter: Cashew butter offers a creamy consistency and a slightly sweet flavor, which can work well as a substitute for peanut butter in kare kare sauce.
Sunflower Seed Butter: Made from ground sunflower seeds, this butter has a nutty flavor and can be used as a peanut butter alternative. It's a good option for those with nut allergies.

Storage

Cooling Down: Allow the vegan kare kare to cool down to room temperature before storing it. Placing hot food directly in the fridge can raise its internal temperature and affect other perishable items.
Airtight Containers: Transfer the kare kare into airtight containers. Make sure they're made of food-safe material and are clean. Glass or plastic containers with tight-fitting lids work well.
Portioning: If you've made a large batch, consider dividing it into smaller portions before storing. This makes it easier to reheat only what you need at a given time, minimizing waste.
Refrigeration: Place the containers of vegan kare kare in the refrigerator promptly after it has cooled down.
Consume Within Timeframe: While vegan kare kare can typically last for 3-4 days in the refrigerator, it's best to consume it within 2-3 days to enjoy it at its freshest. The exact timeframe may vary based on the ingredients used and how they were prepared.
Reheating: When ready to eat, reheat the vegan kare kare thoroughly. You can do this on the stove over low to medium heat or in the microwave. Stirring occasionally can help ensure even heating.
Check for Spoilage: Before reheating and consuming leftover vegan kare kare, always inspect it for any signs of spoilage such as an off smell, unusual texture, or mold growth. If you notice any of these signs, it's safest to discard the food.

Ingredients

Gather the ingredients for this Vegan Kare-Kare and once the ingredients are all ready, let's begin!

tofu
coconut oil
yellow onion
garlic cloves
soy meat protein or seitan
soy sauce
water
annatto powder
peanut butter
dark brown sugar
banana blossom bud
eggplants
string beans or long beans
fresh coconut milk or canned coconut milk
bok choy sliced into halves
salt
pepper

Instructions

Cut the tofu into 1 inch cubes, then deep fry until golden brown. Set aside.

In a large pot, heat the oil over medium high heat. Saute onions and garlic until it becomes translucent:

sauteed garlic and onions for vegan kare kare recipe

Add the soy protein meat or seitan and cook on both sides until it turns a darker brown:

garlic, onions, and seitan for vegan kare kare recipe

Mix in the tofu:

sauteed tofu, seitan, garlic and onions for vegan kare kare recipe

Add the soy sauce and let it sit for about 2-3 minutes:

adding soy soauce to the sauteed tofu and seitan for vegan kare kare recipe

Then mix in the water and cover the pan with a lid until it boils:

adding water to the ingredients of vegan kare kare recipe

Add brown sugar, salt, and pepper. Mix well and check the thickness of the sauce and if it's too thick add water gradually:

adding salt, sugar, and pepper to the vegan kare kare stew

Then mix in the peanut butter and allow it to simmer by turning down the heat to low and putting a lid:

adding peanut butter to the vegan kare kare

Add in the annatto powder, bean paste, and mix well:

adding annatto powder and bean paste to the vegan kare kare

Add banana blossom bud cover the pan until it softens it will be about 8-10 mins:

adding banana blossom and covering the vegan kare kare to boil

Add eggplant and string beans and cover for 3 to 5 minutes:

adding string beans and eggplants to the vegan kare kare

Cover for a few minutes just enough for the vegetables to be cooked:

covering the pan to cook the vegetables for the vegan kare kare

Add the coconut milk, bok choy, season with salt and pepper:

adding in coconut milk to the vegan kare kare

Gently mix and cover with the lid for 3 minutes:

That's it Simply Bakers! Wasn't it easy? This vegan Kare-Kare might seem complicated to cook because of the long list of ingredients, but once you look past that it's very easy.

Frequently Asked Questions

What is Banana Blossoms?

Banana blossoms are also known as banana heart. It is actually the flower of a banana trunk, which is edible and good to use in any vegetable soup or dish. Filipinos have a lot of recipes using banana blossoms.

What is atsuete also known as annatto seeds or annatto powder? Where can I buy it?

Atsuete seeds are orange-red seeds that are commonly used in cooking to give a natural orangey red color to any dish. The annatto powder is derived from these seeds, then packed and sold mostly in Asian grocery stores.

What is meat protein or seitan and where can I buy it?

Meat protein or seitan is a popular vegan protein source made from wheat gluten and water. It is cooked before being eaten and is widely used by vegans in their day to day dishes. Seitan is sold in vegan grocery stores or even regular grocery stores that has a vegan section.

I don't have Annatto powder, can I use atsuete instead?

Yes, if you can't get annatto powder you can use atsuete, but remove the seeds and soak it.

I don't have string beans, can I use green beans instead?

Yes, string beans and green beans are actually the same things!

Try these Filipino Desserts that go well with this dish:

Happy Cooking!

Tofu Sisig Recipe

Jul 8, 2019 · 9 Comments

Tofu Sisig is a tasty Filipino dish that’s made with fried tofu, chopped chili peppers, and mushrooms. It’s vegan and has a nice spicy kick, packed with flavors you’re sure to enjoy!

Looking for more tofu dishes? Try my Chicken Afritada (made with tofu of course), Bicol Express, Filipino Tofu in Coconut Milk or my personal favorite Tofu Poke or Vegan Kung Pao Tofu!

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Where did Sisig come from?

The region Pampanga in Luzon. Sisig has been a Filipino dish way back 1732 with the name derived from "sisigan" which in Kapampangan means "to make it sour". During those years, sisig mainly consists of pig ears, snout, belly, and pig cheeks. They cook it three times - boiled, grilled, and finally sautéed with garlic, onion, and lastly drizzled with calamansi juice just before serving.

The popular Filipino dish was frequently given to those suffering from a hangover or from a night of alcoholic overindulgence. It was believed that it prevents vomiting because of its salty and sour flavor, all in one amazing dish.

But as times have gone by, more and more versions of the famous Filipino sisig has been made. Vegetarians, like me, also developed a delicious vegetarian counterpart, which is what I am sharing with you now. The main ingredient is tofu, also known as fermented bean curd. This is a healthier version of the classic meat sisig but nonetheless, tastes so good without the cholesterol guilt

Health Benefits of Tofu

High in plant-based protein for muscle growth and repair
Rich in calcium, iron, and magnesium for strong bones and overall health
Low in calories and fat, aiding in weight management
Contains antioxidants that protect cells from damage
Can help reduce the risk of chronic diseases

a bowl of tofu sisig with red chili on top

Substitutions

Vegetable oil is a good alternative to coconut oil because it's tasteless and has a high heating point.
Replace soy sauce with vegan oyster sauce for richer flavor.
Feel free to experiment with different types of mushrooms. Portobello, button, and enoki mushrooms can add unique textures and flavors.

Variations

Take the sisig to the next level by drizzling Philippine lime or calamansi juice (instead of lemon juice) right before serving.
For a milder spice version, reduce the amount of chili peppers or use bell peppers instead.

Storage

Store any leftovers in an airtight container in the refrigerator. Tofu Sisig can last up to 3 days when stored properly.
Reheat in a pan over medium heat until warmed through. You may need to add a splash of water or more vegan mayonnaise to keep it creamy.

Top Tips

To make your tofu crust extra crispy, coat it with cornstarch before frying.
Frying Tip: Frying tofu is a bit challenging when the excess water isn't removed. To do this, use the "press" method where you cover the block of tofu with paper towels. Then, find anything in your kitchen that is heavy enough but not too heavy to break the tofu. Place it above the tofu for about 15- 30 minutes. This process will help remove the excess water and the oil splatters when frying the tofu.
Impress guests (or yourself) with your cooking skills, by making this into a sizzling sisig. Simply use a sizzling plate and serve.

Ingredients

Here is the quick look of the ingredients for Tofu Sisig:

refined coconut cooking oil or vegetable oil
vegan mayonnaise
mushrooms
soy sauce
extra-firm tofu
salt
white onion
garlic
red or green chili peppers
shallots
lime juice
brown sugar
pepper
spring onions

Instructions

Once the ingredients are all ready, let's begin!

Heat a nonstick pan or skillet over medium heat, add ½ cup of vegetable oil until it heats up, fry your tofu until all its sides turn golden brown:

Set aside the tofu cubes:

golden brown tofu cubes set aside in a wooden bowl

On the same pan, lower heat. Sauté shallots and minced cloves garlic until fragrant or when onions turn translucent:

sauteed garlic, onions, and mushroom for tofu sisig recipe

On medium heat, sauté mushrooms, and add soy sauce. Allow to cook for another 5 to 10 minutes until the mushrooms become tender:

adding soy sauce to the spices and mushroom

After the mushrooms have tenderized, you can now toss in the fried tofu. Mix well:

Add chili pepper, sauté for a minute. (Can add additional chili pepper if you want it to be spicier):

adding sliced chili or green and red peppers to the tofu sisig

Season with salt and pepper:

adding salt and pepper to the tofu sisig

Add mayonnaise and sauté for a minute or two:

Add brown sugar to taste:

adding dark brown sugar to the tofu sisig

Now it's time to make it look more sumptuous! Garnish it with lime juice and chopped spring onions or leeks:

healthy and delicious tofu sisig on a sizzling plate

Serve hot. This Tofu sisig is best enjoyed with steamed white rice or brown rice. You can even eat this together with quinoa and other healthy grains.

Frequently Asked Questions

Is extra-firm tofu already pressed?

Extra-firm tofu is not always pre-pressed. You usually need to press it yourself to remove extra water.

What not to mix with tofu?

Don't mix tofu with acidic ingredients like citrus juice or vinegar before cooking. It can make the tofu crumbly and break apart.

When should you not eat tofu?

You should not eat tofu if it smells bad or is past its expiration date. Also, avoid tofu if you have a soy allergy.

Here are some great desserts that pair well with this recipe:

Happy Cooking!

Nutella Stuffed Cookies

Jun 4, 2019 · Leave a Comment

Tips and Tricks for Making This Nutella Stuffed Cookies Recipe:

When baking in a non-stick cookie sheet, make sure you have parchment paper on top of the sheet or spray it with non-stick cooking spray.
To make the mixing process of the butter and sugar easier, make sure you have the butter at room temperature for at least 15-20 minutes after taking it out from the chiller - or longer if you have a frozen butter.
Keep these cookies for days by putting it in an airtight container.

How to Make this Nutella Stuffed Cookies Recipe:

Make sure to preheat your oven to 350F before starting the mixing process.

Get your ingredients ready and let's begin!

In your mixing bowl, you're going to add the softened butter and the white and brown sugars. Mix it until it is light and fluffy:

Once that is done, add in the vanilla extract and the eggs and continue mixing. After thoroughly mixing, set the bowl aside:

In another bowl, mix the salt and all-purpose flour:

While in another small bowl, mix in the baking soda into the water and pour that into the wet ingredients and mix:

Add the wet and dry ingredients and mix well. After mixing, add in the mini chocolate chips to it and mix again:

Now, you are almost ready to bake! Your cookie dough should look like this:

To make the Nutella stuffed cookie, get cookie dough and place the Nutella in the center:

After that, get another cookie dough and place it on top of the first cookie dough, just like so.

Seal it carefully by pinching the sides of the cookie so the Nutella won't ooze out while baking.

Pop them in the oven and bake for ten to eleven minutes.

There you go! I was so excited to open up these cookies, guys! They tasted so delicious!

Frequently Asked Questions for the Nutella Stuffed Cookies Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy Nutella stuffed cookie recipe could make up to 12-16 cookies.

Q: Can I use melted chocolate instead of Nutella?

A: Yes you can. Whatever chocolate you have in your pantry or fridge, you can use it.

Q: Will this recipe work if I put smooth peanut butter instead of Nutella?

A: Yes, for sure, that would be equally delicious.

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NO BAKE Banana Strawberry Pie

May 15, 2019 · 6 Comments

Try making this easy No-bake Banana Strawberry Pie recipe for a delicious, creamy, and healthy dessert! Enjoy the goodness of bananas, oreo crust, fresh strawberries, and vanilla pudding in every bite!

For more yummy no-bake dessert ideas, check out our Oreo Cheesecake and Nutella Cheesecake recipes that are just as easy and delicious!

no bake strawberry banana pie topped with whipping cream topping

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What is NO BAKE Banana Strawberry Pie?

No-Bake Banana Strawberry Pie is a simple and delicious dessert made without the need for an oven. It features a pre-made Oreo crust layered with fresh bananas, a creamy vanilla pudding, and whipped topping mixture, and juicy chopped strawberries.

This pie is frozen to set, making it a refreshing treat perfect for warm days. The combination of chocolatey crust, smooth pudding, and fresh fruit creates an irresistible flavor that’s easy to prepare and enjoy.

Substitutions

You can swap some of the whipped toppings for cream cheese to make it a little richer and add a tangy flavor.
Instead of buying a crust, you can make one by crushing graham crackers and mixing them with melted butter and a pinch of salt.

Variations

If you want something lighter, use Cool Whip instead of whipped topping, or whip up your cream from scratch for a fresh taste.
Try using different flavors of Jello or pudding mix, like vanilla or strawberry, to create your awesome dessert.

Storage

Store the pie in the refrigerator if you plan to eat it within 3-4 days. Cover it with plastic wrap or a lid to prevent it from absorbing odors.
If you want to keep the pie for a longer period, you can freeze it. Wrap the pie tightly in plastic wrap and then in aluminum foil or place it in an airtight container. It can be stored in the freezer for up to 2 months.
Freezing may slightly change the texture of the whipped topping and strawberries, so it's best enjoyed fresh if possible.

Ingredients

Listed below are the ingredients you will need:

oreo pie crust
milk
instant jell-o pudding
whipped topping
fresh banana
strawberries
chocolate syrup

ingredients for no bake strawberry banana pie recipe

Instructions

Gather the ingredients for this easy pie recipe. Once the ingredients are all ready, let's begin!

On your pre-made Oreo pie crust, arrange the banana slices as the bottom layer, then set aside. I made two layers of bananas because I love bananas so much!

adding layers of fresh bananas to the oreo pie crust

In a large bowl, mix the milk and the instant Jell-O pudding until it thickens:

Now it's time to add the whipped topping and whisk well:

adding whipped topping to the jello and milk mixture

After mixing it well, add the chopped strawberries and mix, mix, mix:

mixing in fresh strawberries to the pudding and cream mixture

Pour this mixture onto your pre-made Oreo pie crust with bananas and freeze it overnight for the best results.:

At this time, I was already so excited to grab a bite, lol!

pouring in the pie mixture to the oreo crust with bananas

Tadaaaaa! Another no-bake delicious and easy dessert just for you, guys!

Add some more creaminess by topping it with whipped cream before serving. Yum!

Top Tips

Make the top of your pie level by using a spoon or a spatula.
For a more festive look, top with whipped cream before serving.
Add fresh strawberry slices on top of the pie for a tasty look and extra flavor.

FAQ

What to put on bananas to keep from browning in banana pudding?

To prevent bananas from browning, toss them in lemon juice or a mixture of lemon juice and water. This acidic solution slows down the oxidation process that causes browning.

Will my fruit pie thicken as it cools?

Yes, the filling of your fruit pie will thicken as it cools due to the setting of the pudding and the absorption of moisture by the crust. Allowing it to chill properly enhances the texture.

What causes a cream pie to get watery?

A cream pie can become watery due to excess moisture from the filling or insufficient thickening agents. Overmixing the whipped topping or not allowing the pie to set properly can also contribute to this issue.

no bake strawberry banana pie in oreo crust

4 from 3 votes

Print Pin Recipe

NO BAKE Banana Strawberry Pie

Layers of no-bake goodness with bananas, oreo crust, fresh strawberries, and vanilla pudding!

Prep Time10

Freeze Time8

Total Time8 10

Course: No-bake Desserts, Pie, Snack

Cuisine: American

Servings: 8 servings

Calories: 268kcal

Author: Lainey

Ingredients

Instructions

On your oreo pre-made pie crust, arrange the sliced bananas as the bottom layer. Set aside.
In a large bowl, mix the milk and the instant Jell-O pudding until it thickens.
Add the whipped topping and mix well.
Add the chopped strawberries and mix.
Pour this mixture onto your pre-made Oreo pie crust with bananas.
Make it level using a spoon or a spatula.
Freeze it overnight for best results.
Top with whipped cream before serving.

Leave a Comment

Serving: 143gCalories: 268kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 206mgPotassium: 208mgFiber: 1gSugar: 23gVitamin A: 112IUVitamin C: 12mgCalcium: 90mgIron: 1mg

Watch The Recipe Video!

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

2 Ingredient Bread

May 15, 2019 · 10 Comments

Forget pizza and kneading a dough ball for a second - try this easy 2 Ingredient Bread recipe for a quick and delicious breakfast, snack or even soup dish! It's great for picnics, potlucks, or any gathering. Pair this with your favorite drink and enjoy!

Bread like French Breakfast Bread and Filipino Spanish Bread are so delicious, aren't they? And now we can make one at home!

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What is Two Ingredient Bread?

The concept of Two-Ingredient Bread has its roots in simplicity and practicality, evolving from traditional quick bread recipes. Its history isn't tied to a specific origin but rather stems from the broader category of "no-yeast breads" that have been around for centuries.

In many cultures, bread made without yeast - such as soda bread in Ireland or flatbreads in the Middle East - was born out of necessity. Self-rising flour, a key ingredient, was invented in the 1840s by Henry Jones, a British baker, to simplify bread-making for sailors.

The modern version of 2-ingredient flatbreads likely gained popularity in the early 2000s as part of the growing trend toward minimalist cooking. It became especially prominent during the COVID-19 pandemic, when home bakers sought easy, accessible recipes with fewer ingredients due to shortages and convenience. Yogurt was a natural choice for its tangy flavor and ability to act as a binder and leavening aid when combined with self-rising flour.

Today, Two-Ingredient Bread remains a favorite for its ease, versatility, and suitability for quick baking without specialized skills or tools.

Variations

Banana Yogurt Bread - Replace half the yogurt with mashed banana; add cinnamon.
Lemon Poppy Seed Bread - Add lemon zest and poppy seeds; glaze with lemon icing.
Cheddar Cheese Bread - Mix in shredded cheddar and paprika.
Olive and Sundried Tomato Bread - Add chopped olives and sundried tomatoes; sprinkle with Parmesan.
High-Protein - Add unflavored protein powder to the dough.

Substitutions

Ice Cream Substitutes:

Frozen Yogurt: Use equal portions of frozen yogurt for a lighter texture.
Whipped Cream + Sweetener: Mix 1 cup of whipped cream with 2 tablespoons of sugar as a substitute.
Mashed Bananas + Sweetener: Combine 1 cup of mashed bananas with 2 tablespoons of sugar for a healthier option.
Coconut Cream + Sweetener: Use 1 cup of coconut cream with 2 tablespoons of sugar for a dairy-free alternative.

Self Raising Flour Substitutes:

All-Purpose Flour + Baking Powder + Salt:
- For every 1 cup of self-rising flour, mix:
  - 1 cup all-purpose flour
  - 1 ½ teaspoons baking powder
  - ¼ teaspoon salt.
Whole Wheat Flour + Baking Powder + Salt: Same ratio as above for a whole-grain option.
Gluten-Free Flour Blend + Baking Powder + Salt: For those avoiding gluten, use a gluten-free flour blend with the same ratio.

Storage

Room Temperature - Airtight container, up to 2 days.
Fridge - Airtight container, up to 5 days.
Freezer - Wrapped and in a freezer-safe bag, up to 3 months. Thaw at room temperature or reheat before serving.

Ingredients

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

ice cream
self-rising flour

See recipe card for quantities.

Instructions

Soften the ice cream in a few minutes and add it to a large bowl. Do a mashing motion with a spatula and mix it a little bit to get a liquid consistency.

self-rising flour and ice cream for 2 ingredient bread recipe

You want your ice cream to look like this.

softening the ice cream for 2 ingredient bread recipe

Add in the self-rising flour and mix using a wooden spoon until it is well combined.

The bread batter should have minimal lumps and the ice cream should be evenly distributed.

adding in the self-rising flour to the softened ice cream

Once you're done mixing, pour the mixture into a pre-greased pan or nonstick pan. Bake this at 350 degrees Fahrenheit for about 35 to 40 minutes.

Check by inserting a toothpick and when it comes out clean, then it is perfectly baked. Let it cool before slicing and serving!

freshly baked 2 ingredient bread in a loaf pan

Hint: Pre-heating the oven would make your baking faster and easier.

⭐ Top Tip

Have the ice cream softened to make it easier for you to mix the self-rising flour.
Always preheat your oven. For this recipe, you have to get the temperature to 350 degrees Fahrenheit.

FAQ

Is 2 ingredient dough healthy?

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs.

What are the only two essential ingredients necessary to make bread?

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet.

What are 2 quick breads?

Muffins, coffeecakes, scones, and pancakes are examples of quick breads, that like their name implies, can be prepared quickly in a kitchen.

More Recipes

5 from 2 votes

Print Pin Recipe

2 Ingredient Bread

This easy-breezy 2 ingredient Bread perfect for potlucks and parties, would make you look like a baking pro!

Prep Time10

Cook Time40

Total Time50

Course: Bread

Calories: 1223kcal

Author: Lainey

Ingredients

▢ 2 cups ice cream your choice of flavor
▢ 1 ½ cups self-rising flour

Instructions

Prepare the Ice Cream: Let the ice cream soften at room temperature for a few minutes. Transfer it to a bowl and mash it slightly to achieve a liquid-like consistency.
Mix the Batter: Add the self-rising flour to the softened ice cream. Mix until the batter is smooth and well-combined.
Prepare the Pan: Grease a loaf pan or use a nonstick pan. Pour the batter into the prepared pan and spread it evenly.
Bake: Preheat your oven to 350°F (175°C).
Bake the bread for 35-40 minutes.
Check for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready.
Cool and Serve: Let the bread cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Slice and serve. Enjoy!

Leave a Comment

Notes

I used chocolate ice cream

Serving: 1gCalories: 1223kcalCarbohydrates: 198gProtein: 32gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 116mgSodium: 215mgPotassium: 713mgFiber: 6gSugar: 57gVitamin A: 1115IUVitamin C: 2mgCalcium: 366mgIron: 2mg

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

Rocky Road Popsicles - 5 Ingredients ONLY

May 15, 2019 · Leave a Comment

Tips and Tricks for Making This 5-Ingredient Rocky Road Popsicles Recipe:

Always gather ingredients first. In that way, all you have to do is to follow the steps on how to make this delicious Rocky Road Popsicles.
Do not take it out form the molds too early. It would be runny and won't look like popsicles at all 🙂
Are you feeling adventurous for this recipe? You can add in some whipped cream. It would be richer in taste and of course, creamier!

How to Make this 5-Ingredient Rocky Road Popsicles Recipe:

Gather the ingredients first to make sure you got them everything. Now, you are ready!

Let's begin!

ingredients of rocky road popsicle recipe

In a large bowl, add in the chocolate milk, instant Jell-O pudding, and mix until well-combined:

mixing the dry ingredients of rocky road popsicle recipe

Then, add the mini chocolate chips, miniature marshmallows, and chopped almonds:

mixing in the marshmallows and almonds in the wet ingredients

Look how rich, thick and creamy that mixture is! This is already dessert for me BUT...

final mixture of rocky road popsicles recipe

You still have to place them in popsicle molds and freeze them overnight before eating them.

Don't forget to put wooden popsicle sticks before freezing.

ready to freeze rocky road popsicles in plastic molds

Tadaaaa!!!! Dessert and refreshment all in one recipe! Are you feeling excited to open it?!?

frozen rocky road popsicles with wooden stick in plastic popsicle molds

Look at those marshmallows, chocolates, and almonds inside! Yum!

delicious and creamy rocky road popsicle

This recipe is definitely a winner! It is so easy to make. The only time you have to wait is the freezing time but it's worth it, guys!

delicious and refreshing rocky road popsicles on a white plate

Frequently Asked Questions for the 5-Ingredient Rocky Road Popsicles Recipe:

Q: Do I have to use specific molds for this recipe?

A: No, any generic popsicle mold will do.

Q: Can I freeze it in one big container instead of individual molds?

A: Yes for sure. You will have a giant rocky road popsicle and you get to scoop it out.

Q: Can I add in more nuts to this recipe?

A: Yes, you can. Just add everything in moderation.

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Rocky Road Popsicles - 5 Ingredients ONLY

Easy and Delicious Rocky Road Popsicles, chocolate, marshmallows, almonds, all together in a frozen treat!

Author: Lainey

Ingredients

Instructions

In a large bowl, add in the chocolate milk, instant Jell-o pudding, and mix until well-combined.
Then, add the mini chocolate chips, miniature marshmallows, and chopped almonds.
Place them in popsicle molds. Don't forget to put wooden popsicle sticks before freezing them.
Freeze it overnight.

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Quick & Easy Cranberry Chip Cookies

May 15, 2019 · Leave a Comment

Tips and Tricks for Making This Quick & Easy Cranberry Chip Cookies Recipe:

I like to scoop my cookie dough and freeze them for about 15 minutes before baking. This allows the butter to chill up that way when they bake, they don't spread as much and you're left with a thicker chewier cookie.
Do you have fresh cranberries at home? Go ahead and use them instead of buying dried cranberries. Just make sure to add ¼ cup more of fresh cranberries to the measurement specified in the recipe 🙂

How to Make this Quick & Easy Cranberry Chip CookiesRecipe:

Before starting off with the mixing process, make sure to preheat oven to 350F.

Let's begin!

Now here are the ingredients you will need for the Quick & Easy Cranberry Chip Cookies:

ingredients for quick and easy cranberry chip cookies

Mix together the flour, Baking Soda and Sea Salt. Set aside.

mixing the dry ingredients for the cranberry chip cookie recipe

Cream together the butter and sugar until light and fluffy. Don't rush things, add just one egg at a time. This will make your cookie dough be properly mixed and all the ingredients are well distributed to all the cookies:

butter and brown sugar in a clear bowl for cranberry chip cookies recipe

Beat until well combined after each egg. Sometimes the mixture can look curdled but don't be nervous. Just keep mixing until it comes together! Now it's time to stir in the vanilla:

pouring in vanilla extract to creamed butter and sugar

Add ALL of the dry ingredients and mix just until you barely see any flour:

putting in the dry ingredients to the wet batter for cranberry chip cookies recipe

Stir in the dried cranberries and white chocolate chips:

adding in the dried cranberries and white chocolate chips to the cookie dough

Scoop on to baking sheets and bake for about 12 minutes (I always rotate my try half way through the baking time):

scooping the cookie dough onto the baking mat

Once they are lightly browned around the edges and the centers look set, remove from the oven:

freshly baked cranberry chip cookies on a baking mat

Immediately dust with a light sprinkle of sea salt. I like to use a mixture of fine and coarse sea salt:

cooling off the cranberry chip cookies in a wire rack

holding a freshly baked cranberry chip cookies in a white plate

Frequently Asked Questions for the Quick & Easy Cranberry Chip Cookies Recipe:

Q: Can I freeze this cookie dough a few days before baking?

A: Sure, you can. Just make sure to thaw it before baking.

Q: How many cookies did this recipe make?

A: I have made about 24 cookies using this recipe.

Q: Can I use fresh cranberries instead of the dried ones?

A: Yes you can fresh cranberries. Just take note to add ¼ cup of cranberries because it would shrink in size after baking.

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Matcha Milkshake - 4 Ingredients Only

May 15, 2019 · Leave a Comment

This delicious and healthy, homemade Matcha Milkshake uses 4 ingredients only! It is perfect for non-coffee drinkers and is very easy to make. It is made with vanilla ice cream, matcha green tea powder, almond milk, and ice!

Tips and Tricks for Making This Quick & Easy 4-Ingredient Matcha Milkshake Recipe:

If you want your matcha green tea to be extra sweet, add in more vanilla ice cream! Yes, you can do that 😉
If you want to make it more vegan, use vanilla sorbet instead of the regular vanilla ice cream.
Do you love matcha green tea flavor more than the vanilla ice cream taste? Add in more of the healthy and delicious matcha green tea powder!
Add chia seeds on top of the matcha green tea after pouring it onto your favorite glass. The more chia seeds, the healthier!

How to Make this Quick & Easy 4-Ingredient Matcha Milkshake Recipe:

Gather the 4 ingredients - matcha green tea powder, almond milk, or any milk you have, vanilla ice cream, and ice cubes.

Now you are ready to mix and blend! Let's begin!

In your handy-dandy blender, you're going to add the ice, the vanilla ice cream or the sorbet, and almond milk:

Pouring almond milk in a blender for matcha green tea recipe

Fun facts about me: I always like the sweeter side so I always add more ice cream 😉 Yeah, I know much about sugar-loading, lol!

Then, add the matcha green tea powder:

putting green tea powder for matcha green tea recipe

Blend it out and have a taste of it before pouring it out so you can adjust the taste:

blending the ingredients for matcha green tea recipe

This is how smooth you want it to be. Yum, right?!?

That's it, Simply Bakers! Go take a sip and enjoy! A delicious, quick drink to quench your thirst without spending too much on store-bought matcha drinks!

matcha green tea in a mason jar with red and white paper straw

Frequently Asked Questions for the Quick & Easy 4-Ingredient Matcha Milkshake Recipe:

Q: Can I use organic matcha powder for this recipe?

A: Using an organic variety of matcha green tea powder would be awesome! Go ahead and use it for this recipe.

Q: I want it to be more creamy and rich in flavor. Can I add in cashew butter?

A: That is a delicious idea. Sure you can add that.

Q: Can I use organic matcha powder for this recipe?

A: Using an organic variety of matcha green tea powder would be awesome! Go ahead and use it for this recipe.

More delicious recipes to try!

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Lemon Ice Cream
No-Bake Oreo Pie
Mocha Ice Cream | 5 Ingredients ONLY
Vegan Chocolate Ice Cream
2 Ingredient Bread
No-Bake Green Tea Kit Kat Cookies
Green Tea Cookies

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Matcha Milkshake - 4 Ingredients Only

A 4-Ingredient Matcha Green Tea That you can Make in Minutes!

Author: Lainey

Ingredients

▢ 1-2 teaspoons Matcha green tea powder
▢ ½ to 1 cup of almond milk
▢ 4-5 large scoops of Vanilla Ice Cream
▢ 1 cup of ice cubes

Instructions

Add the ice, the vanilla ice cream or the sorbet, and almond milk, and matcha green tea powder.
Blend it out and have a taste of it before pouring it out so you can adjust the taste.
Pour in your favorite glass!

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Keto Peanut Butter Cookies - 4 Ingredients ONLY

Apr 26, 2019 · 12 Comments

These quick and easy 4-ingredient Keto Peanut Butter Cookies are chewy and delicious! It's also addictive, and low-carb and you won't even miss the real thing!

a plate full of delicious keto peanut butter cookies

This is my second keto-friendly dessert recipe to share, and I'm really excited for you to try it. I was thrilled when I only used one bowl to mix everything, and it only had 4 ingredients. (Score!!)

Technically, the vanilla extract is optional, but I decided to add it to the cookies to enhance the flavor.

Tips and Procedures:

If you and your friends are on a ketogenic diet, you can bake several batches of keto peanut butter cookies and have a keto cookie party! Sounds fun!
This keto cookie is so easy to mix but if you feel it's easier to mix the ingredients using a stand mixer, you can do so, especially if you are making several batches of cookies
If you do not have powdered stevia, you can use liquid stevia. Just make sure to add a little quantity at a time to make sure you get the right sweetness in your cookies.

How to Make this Keto Peanut Butter Cookies Recipe:

Before starting off with the mixing process, make sure to preheat the oven to 350F and prepare a cookie sheet by lining it with parchment paper or a baking mat.

Let's begin!

Here are the ingredients you need to make these delicious Keto Peanut Butter Cookies:

peanut butter
sweetener
egg
vanilla extract

In a large bowl, mix the peanut butter, sweetener, egg, and vanilla extract until well combined. (If it's very dry, you may add 1 tablespoon of milk):

egg, peanut butter, vanilla and sweetener in a clear bowl for keto peanut butter cookies recipe

Using a cookie scooper, scoop the cookies on the baking mat:

scooping out the keto peanut butter cookie dough onto a baking sheet

Then, using a fork, press down on each of the cookie dough balls to create the crisscross pattern of the classic peanut butter cookies:

doing a crisscross pattern onto the keto peanut butter cookies using a fork

Bake for 11–13 minutes and allow the cookies to cook for about 3–4 minutes (if you don't allow the cookies to cool, they will fall apart):

ready to bake keto peanut butter cookies

Then transfer over to a cookie rack to finish cooling:

freshly baked keato peanut butter cookies on a cooling rack

Please let me know how you guys liked the cookies, I would love to see pictures!

Frequently Asked Questions:

A: The best sweetener that comes out of the list is erythritol. For a more organic approach, stevia is the best for me.

A: Yes, you can mix the ingredients ahead of time and chill them. Once you are ready to bake them, let them stay at room temperature for at least 20 minutes before popping them into the oven.

More Cookie recipes that are easy to make:

Happy Baking!

freshly baked keto peanut butter cookies

4.50 from 2 votes

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Keto Peanut Butter Cookies

Try these Keto Peanut Butter Cookies for a tasty treat that will satisfy your sweet cravings without breaking your keto diet. These cookies have the right blend of nutty and sweet flavors perfect for a quick and yummy dessert or snack!

Prep Time10

Cook Time13

Cool Time4

Total Time27

Course: Dessert

Servings: 24 mini cookies

Calories: 68kcal

Author: Lainey

Ingredients

▢ 1 cup creamy peanut butter
▢ ½ cup keto friendly sweetener - I used Erythritol
▢ 1 large egg
▢ 1 ½ teaspoon vanilla extract
▢ 1 tablespoon of milk* optional

Instructions

Preheat oven to 350 degrees F and prepare a cookie sheet by lining it with parchment paper or a baking mat.
In a large bowl mix the peanut butter, sweetener, egg, vanilla extract until well combined. (If it's very dry, you may add 1 tablespoon of milk)
Using a cookie scooper, scoop the cookies on the baking mat and then using a fork, press down on each of the cookie dough balls to create the crisscross pattern of the classic peanut butter cookies.
Bake for 11-13 minutes and allow the cookies to cool for about 3-4 minutes (if you don't allow the cookies to cool, it will fall apart) and then transfer over to a cookie rack to finish cooling.

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Notes

*I used almond milk

Serving: 1cookieCalories: 68kcalCarbohydrates: 7gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 7mgSodium: 50mgPotassium: 64mgFiber: 1gSugar: 1gVitamin A: 10IUCalcium: 7mgIron: 0.2mg

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Healthy Vegan Muffins

Apr 5, 2019 · 7 Comments

These Healthy Vegan Muffins are perfect for those relaxing Sunday mornings. Easy to whip up, it's crumbly and it even doesn't taste vegan.

freshly baked healthy vegan muffins on a checkered cloth and white plate

Tips and Tricks for Making This Healthy Vegan Muffins Recipe:

Coating the berries in flour before mixing it to the batter will prevent them from sinking into the bottom of the muffin pan. Seeing berries on the muffin surface makes it more enticing, right? 🙂
To prevent air bubbles inside your healthy vegan muffins, tap it gently on your tabletop or kitchen counter to "release" the air that may have formed inside while mixing the batter.
Are you a tangy dessert lover? You can add in a bit of lemon zest to the blueberry and cranberry batter of this healthy vegan muffin. It's definitely a delicious and healthy addition!

freshly baked healthy vegan muffins in three different variants - cranberries, blueberries and chocolate chips

How to Make this Healthy Vegan Muffins Recipe:

Before starting off with the mixing process, make sure to preheat oven to 400F and line your muffins pan with cupcake liners.

Let's begin!

Now here are the ingredients you will need for the Healthy Vegan Muffins:

ingredients of healthy vegan muffin recipe

In a large bowl, whisk together the flour, sugar, baking powder and salt:

flour, sugar, baking powder and salt in a clear bowl for healthy vegan muffin recipe

Make a well in the center and add the milk, oil:

a well of wet ingredients on top of the dry ingredients in a clear bowl

Stir until just combined. It's important not to overmix:

final batter of the healthy vegan muffin recipe

If making 3 different flavors of muffins, divide the batter into 3 bowls and then add the blueberries in one bowl, chocolate chips in bowl #2, and dried cranberries in bowl #3:

three variants of healthy vegan muffins - cranberries, chocolate chips and blueberries

Fold the berries into each bowl of batter and be careful, not to- do not overmix. (Batter will be thick)

mixed in cranberries, blueberries and chocolate chips to the healthy vegan muffin batter

Using a mini cookie scooper add the batter in the baking cups and bake for 8 minutes or when the toothpick comes out crumb-free:

scooping the batter onto the muffin liners

Serve and enjoy!

close up shot of a cranberry vegan muffin

Frequently Asked Questions for the Healthy Vegan Muffins Recipe:

Q: Can I use coconut oil instead of the regular oil used in baking?

A: Sure, you can use coconut oil instead. It makes this recipe more vegan.

Q: Can I add nuts to this recipe?

A: Yes, adding nuts if you are not allergic to them adds more texture to this recipe.

Q: I have frozen berries on my freezer. Do they need to be thawed before folding them into the batter?

A: Using frozen berries in baking is definitely a YES. You don't have to thaw it before folding them into the muffin batter. It won't affect the taste of the final baked product.

Q: How long is the shelf life of this healthy vegan muffin?

A: You can safely eat this when left in room temperature for a day. If you want to keep it longer, it could stay up to a week in the fridge, that is, if you won't be tempted to eat them all 🙂

Q: Can I make this into banana muffins?

A: Sure you can! If you have very ripe bananas on hand, you can add those sweet mashed bananas and you have a delicious and healthy vegan banana muffin! You can also adjust/decrease the sugar since the bananas already have a natural sweet taste to it.

More delicious breakfast recipes you might like:

Happy Baking!

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Best Vegan Fruit Cheesecake

Mar 27, 2019 · Leave a Comment

This smooth and creamy Vegan Fruit Cheesecake is the perfect addition to any potluck or last minute get together. It's delicious and tastes just like real cheesecake!

a slice of vegan fruit cheesecake on a white plate with two slices of kiwi

I used to bake a similar cheesecake cake all. the. time. My sister and I were avid bakers in our late teens and at that time we were into vegan baking. She made this delicious vegan cheesecake using siliken tofu and it was delicious! Maybe someday in the future, I'll invite her over to share the recipe.

For now, enjoy this delicious cheesecake using vegan cream cheese as the base layer.

a slice of gluten free and dairy free fruit cheesecake on a white plate with two kiwi slices

Tips and Procedures:

Are you having a party? Make this recipe into vegan fruit cheesecake bites!
Keep your fruit toppings looking fresh! Before arranging them on top of the cheesecake, soak them in lemon juice for a few minutes. The lemon's acidity will maintain its vibrant color, thus not making it brownish after a few hours.

How to Make this Best Vegan Fruit Cheesecake:

Listed below are all the ingredients you will need:

Graham Crust
vegan cream cheese
organic cane sugar
fresh lemon juice
vanilla extract
salt

Assorted Fruits:

Sliced Strawberries
Blueberries
Kiwi
Mango

Before starting, don't forget to preheat the oven to 350 degrees F and prepare the ingredients ahead. It saves you a lot of time to lay them all out, plus, you know you are not missing an ingredient.

Here are the ingredients you will need: ready-made Graham Crust, vegan cream cheese, organic cane sugar, fresh lemon juice, vanilla extract, salt, assorted Fruits (sliced strawberries, blueberries, kiwi, and mango.

ingredients for vegan fruit cheesecake recipe

In a large bowl, add the cream cheese and sugar:

cream cheese and sugar in a large bowl fro vegan fruit cheesecake recipe

Beat until light and fluffy:

well-beaten mixture of cream cheese and sugar for vegan fruit cheesecake recipe

Then add lemon juice, vanilla extract, and salt:

cream cheese and sugar mixture with vanilla, salt and lemon juice

Continue mixing until well combined. Now it's ready to be added to the graham pie crust:

cream cheese mixture on a large bowl beside graham pie crust

Add the cream cheese mixture into the prepared graham crust and bake for 30 minutes:

ready to bake cheesecake for vegan fruit cheesecake recipe

Allow to cook for about 20 minutes, then place in the fridge for about 3-4 hours or best overnight:

freshly baked cheesecake base for vegan fruit cheesecake recipe

Once the tart has set, add assorted fruit and decorate:

a layer of sliced strawberry for vegan fruit cheesecake recipe

Isn't that a pretty Vegan Fruit Cheesecake?!? True enough, I never wanted to slice it. But I did. Well, I couldn't stop myself, it tasted very good!

pretty summer dessert - vegan fruit cheesecake

Take a slice and indulge!

a slice of vegan fruit cheesecake on a white plate with a fork

This best Vegan Fruit Cheesecake is a perfect summer potluck dessert. The vibrant colors of the fresh fruits scream summer and one big bonus is when you make this, everyone would say you are a dessert pro!

vegan fruit cheesecake beside a white plate with two kiwi slices and a fork

Frequently Asked Questions:

Q: Can I do this a few days ahead?

A: Yes, sure you can. You can opt to decorate it ahead or decorate it with fresh fruits just before serving.

Q: How many servings would this recipe have?

A: You can have six to eight regular slices of vegan fruit cheesecake.

Q: Will the cheesecake melt in room temperature?

A: Yes. This vegan fruit cheesecake should be chilled and taken out from the fridge just a few minutes before serving. The cheesecake could hold up its shape for about 20-30 minutes of exposure to room temperature.

More Vegan Desserts you will enjoy:

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Best Coconut Flour Chocolate Chip Cookies

Mar 21, 2019 · 12 Comments

Look out - here come my best Coconut Flour Chocolate Chip Cookies! These have the perfect texture and taste just like traditional chocolate chip cookies. They are chewy and delicious and will stay soft for days!

Looking back on experiences I had like attending Cookie Con, I learned a lot of things from people like how to make special cookies like Expresso Brownie cookies and Samoas cookies. Oh, what delicious fun times you can have with these recipes too!

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These golden brown cookies are an excellent choice for both everyday enjoyment and special occasions!

What are Coconut Flour Chocolate Chip Cookies?

The history of nut-free Coconut Flour Chocolate Chip Cookies ties into the rise of gluten-free and alternative baking trends, which began gaining popularity in the early 2000s. Coconut flour emerged as a byproduct of the growing demand for coconut products, such as coconut oil and milk, especially among those seeking healthier or paleo-friendly options.

As gluten-free diets became more mainstream, bakers started experimenting with coconut flour due to its high fiber content and mild sweetness. Chocolate chip cookies, an iconic American dessert created in the 1930s by Ruth Wakefield, became a natural choice for adaptation. The result was a modern twist: a cookie that retained the comforting flavors of chocolate chip cookies but was suitable for those avoiding gluten or seeking lower-carb alternatives.

Today, Coconut Flour Chocolate Chip Cookies are a staple in many gluten-free kitchens, celebrated for their unique texture and wholesome ingredients.

Variations

Cinnamon Spice - Add ½ teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients.
Zesty Orange - Add 1 teaspoon orange zest to the wet ingredients.
Holiday Cookies - Add ¼ teaspoon peppermint extract instead of vanilla extract.

Substitutions

Coconut Flour - Substitute coconut flour with almond flour (4x the amount).
Baking Soda - Use baking powder (2x the amount).
Butter - Replace with coconut oil, vegan butter, or ghee (equal amounts).
Coconut Sugar - Swap for brown sugar, granulated sugar, maple syrup, or honey (adjust liquids).
Eggs - Use flax eggs, chia eggs, applesauce, or mashed bananas (¼ cup per egg).
Vanilla Extract - Replace with almond extract, coconut extract, or maple syrup (adjust for flavor strength).
Chocolate Chips - Substitute with regular chocolate chips, dark chocolate chips, cacao nibs, or carob chips.
Salt - Use sea salt, Himalayan salt, or omit if using salted butter.

Storage

Room Temperature: Store cookies in an airtight container for up to 3 days.
Refrigerator: Place in an airtight container in the fridge for up to 1 week to maintain freshness.
Freezer: Freeze cookies in a freezer-safe container or zip-top bag for up to 3 months.

Ingredients

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

coconut flour
baking soda
salt (optional)
unsalted butter
coconut sugar
eggs
vanilla extract
mini vegan chocolate chips

See recipe card for quantities.

Instructions

Preheat the oven to 350°F (175°C) before starting. Then in a bowl, whisk together coconut flour, baking soda, and salt until well combined. Set aside.

In another bowl, beat together the butter and sugar using an electric hand mixer or stand mixer until light and fluffy.

Add eggs and vanilla extract to the mixed batter.

Mix well until combined.

Add the dry ingredients and mix.

Then stir in the chocolate chips!

Using a cookie scoop, place the cookie dough on a baking pan lined with parchment paper.

Making small pieces of dough with scooper

Flatten the dough so it would bake evenly. Bake for 10-12 minutes.

Small pieces of cookie dough flattened on pan

Take out from the oven and cool on a cooling rack.

Freshly baked cookies transferred to cooling rack

Transfer to a plate. Then serve!

Hint: Adding chia seeds to this coconut flour chocolate chip cookies recipe is a big YES! It's healthier and gives you a higher energy boost so if you have them, go ahead.

⭐ Top Tip

I used a small cookie scooper to create bite-size keto cookies. But if you want to make larger cookies, add about 5-7 minutes of baking time. If you don't, your cookies will taste grainy.

I used coconut sugar to make these cookies, and for those of you who don't know, coconut sugar is not very sweet. So if you want to have sweeter cookies, add more. Or you can double the number of chocolate chip cookies.

For those who are into the keto diet and cannot get coconut flour nearby, you can substitute the coconut flour with keto-friendly almond flour or psyllium husk powder. Those two are also perfect for baking but of course, the cookie would come out differing in taste when using coconut flour.

FAQ

What is the secret to baking with coconut flour?

Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

Why are my coconut flour cookies dry?

No one enjoys eating dry bread, cakes, or cookies, but if you've made these baked goods with coconut flour, chances are you've encountered some dry baked goods. That's because coconut flour can dry out baked goods. This can be solved by adding pureed fruit such as apple sauce for half of the liquid or fat.

Is coconut flour or almond flour better for cookies?

Almond flour is particularly well-suited for recipes that require a light and airy texture, such as cakes and muffins. Coconut flour works best in recipes that require moisture and density, such as brownies and dense bread.

More Cookie Recipes

4.34 from 3 votes

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Best Coconut Flour Chocolate Chip Cookies

My Coconut Flour Chocolate Chip Cookies are soft, chewy, and naturally gluten-free. It comes together quickly and is perfect for satisfying your sweet tooth!

Prep Time10

Cook Time12

Total Time22

Course: Cookies, Dessert

Cuisine: American

Servings: 12 cookies

Calories: 164kcal

Author: Lainey

Ingredients

Dry Ingredients:

▢ ½ cup coconut flour
▢ ½ teaspoon baking soda
▢ ¼ teaspoon salt optional

Wet Ingredients:

▢ ½ cup unsalted butter softened
▢ ½ cup coconut sugar
▢ 3 eggs
▢ 1 teaspoon vanilla extract

Mix-ins:

▢ ½ cup mini vegan chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or use a silicone baking mat.
In a medium bowl, whisk together the coconut flour, baking soda, and salt until evenly combined. Set aside.
In a large bowl, beat the softened butter and coconut sugar together until light and fluffy. Add the eggs and vanilla extract, then mix until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Fold in the mini vegan chocolate chips.
Using a small cookie scooper or spoon, scoop the dough onto the prepared baking sheet. Flatten each cookie slightly with your hand or the back of a spoon.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and enjoy!

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Serving: 1gCalories: 164kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 62mgSodium: 139mgPotassium: 17mgFiber: 2gSugar: 9gVitamin A: 313IUVitamin C: 0.05mgCalcium: 17mgIron: 0.4mg

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This recipe was my first time baking with coconut flour and I loved it!

The texture of the cookies is chewy and a bit on the cakey side, but I love cakey cookies. I gave some to one of my friends, and she told me it tasted like store-bought cookies! (Score!)

Foolproof Blondies (Eggless)

Mar 8, 2019 · 19 Comments

Need more vegan desserts? Try easy Vegan Chocolate Cake or my gluten-free Chocolate Chip Cookies!

sliced vegan blondies on parchment paper

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What do blondies taste like?

Blondies are similar to brownies but have a vanilla and brown sugar flavor profile rather than the chocolatey richness of brownies. They're chewy and moist, with a slightly caramelized taste from the brown sugar. Overall, they're deliciously sweet and satisfying, perfect for anyone who loves baked goods but prefers a lighter, less intense taste compared to brownies.

Top Tip

Sinking in the middle: If your blondies sink in the middle whilst baking, it's due to overmixing the batter. The key point is don't overmix.

Substitutions

Sweeteners: Use granulated monk fruit sweetener or Swerve instead of brown sugar. Monk fruit is preferably, as Swerve can sometimes develop a bitter taste after baking.
Nuts: Feel free to omit the nuts or use peanuts or pecans.
Use Carob Chips instead of vegan chocolate chips.

Variations

Extra Goey: To make the blondies even gooier add 1 tablespoon of molasses.
Spice: Change up the flavors by replacing the cinnamon with pumpkin spice.
For added texture, incorporate chocolate chunks for a richer chocolate experience.

Storage

Storage: After the blondies have cooled down completely store in an airtight container for up to 3 days at room temperature or 1 week in the fridge.

close-up view of dairy-free vegan blondies

Ingredients

vegan butter
brown sugar
vanilla extract
all-purpose flour
baking powder
ground cinnamon
salt
dairy-free chocolate chips
chopped walnuts

Before gathering the ingredients, preheat the oven to 350F and line an 8x8 inch square baking pan with parchment paper.

In a large bowl, put together the vegan butter, brown sugar, and vanilla extract:

vegan butter, brown sugar and vanilla extract in a clear mixing bowl

Beat until light and fluffy then set aside:

mixed vegan butter, brown sugar and vanilla extract in a clear bowl for vegan blondies recipe

In a medium bowl, whisk together the flour, cinnamon, baking powder, salt until combined:

mixed all-purpose, ground cinnamon, and salt in a clear mixing bowl for vegan blondies recipe

Then add the dry ingredients into the wet ingredients and mix. Once everything is incorporated add the chocolate chips and walnuts:

mixing carob chocolate chips and walnuts to the vegan blondies batter

The batter will be thick, just like so:

Add to the baking pan and spread out evenly:

Now you are ready to pop this in the oven and bake for 15-17 minutes:

ready to bake vegan blondies batter in a baking dish

Cool completely and cut into pieces, then serve:?

slices of freshly baked vegan blondies on parchment paper

Hint: Do not leave the blondies in the oven too long, it will overbake. Once they become golden around the edges remove them from the oven or insert a toothpick in the center at the 15-minute mark and if it's clean remove them from the oven.

Frequently Asked Questions

How come my blondies didn't rise?

Don't expect much rise in the batter with this recipe, so don't be deceived. Check for doneness around the 15-minute mark by inserting a toothpick.

Why are my blondies still raw in the middle?

Check if you're baking them for the right amount of time.
Ensure your oven is at the correct temperature.
Use the correct pan size as specified in the recipe.
Measure your ingredients accurately.
Place the oven rack in the center for even baking.

Why are my blondies cakey?

You overbaked them, don't bake them more than 17 minutes.

What is the difference between a Brownie and a Blondie?

The chocolate. Blondies are made without cocoa powder while brownies are.

Here are 3 fan favorite vegan desserts:

I love baking vegan treats like this vegan blondie recipe because I can taste the batter and not be nervous about eating raw eggs.

I've been eating vegan desserts since I was a little girl- not on purpose, my family preferred eating healthy, avoiding eggs and butter if possible. Only as an adult, I allow myself the luxuries of butter and eggs in my house. (Although my husband would rather not have me cook or bake with eggs. haha oh well.)

Something to note, I used carob chips to make the vegan blondies, however, if you don't use high-quality carob chips, it's not going to taste good as using vegan semisweet chocolate chips. (Trader Joe's has delicious vegan semisweet chocolate chips and it's affordable).

Lemon Brownies with Lemon Glaze

Feb 28, 2019 · 6 Comments

Not just for blondies, of course, these Lemon Brownies with Lemon Glaze are a citrus lover’s dream - soft, chewy, and bursting with bright lemon flavor! Topped with a sweet and tangy lemon glaze, every bite melts in your mouth, delivering the perfect balance of zing and sweetness. Best of all, they’re incredibly easy to make, so you can whip up a batch anytime a lemon craving strikes!

Craving more bright and zesty lemon recipes? Try my Funfetti Lemon Cake Cookies, Simple Lemon Cake, or Lemon Ice Cream!

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What are Lemon Brownies with Lemon Glaze?

This classic American dessert, lemon brownies with lemon glaze, is a chewy, citrusy twist on classic brownies, featuring a dense, fudgy texture without chocolate! Packed with fresh lemon juice and zest, these treats offer a perfect balance of sweetness and tang. Topped with a zesty lemon glaze, they deliver an extra burst of citrus flavor, making them an irresistible dessert for lemon lovers!

Easy to make and refreshingly bright, they’re perfect for any occasion! Give these delicious brownies a try!

History of Lemon Brownies with Lemon Glaze

Lemon blondie is a modern take on traditional brownies, swapping chocolate for bright citrus flavors. While the exact origin is unclear, they likely evolved from lemon bars popularized in the 1960s.

Home bakers began experimenting with dense, chewy lemon-based treats, inspired by the texture of brownies but craving a tangy alternative. The rise of food blogs and social media in the early 2000s helped lemon brownies gain popularity, with bakers sharing their variations online.

Today, they are a beloved treat worldwide, especially favored in warm seasons for their refreshing, zesty flavor. It is typically enjoyed during the spring and summer months when citrus flavors are most refreshing.

They make a perfect dessert for picnics, brunches, tea parties, and warm-weather gatherings. Their bright and tangy taste also makes them a favorite for Easter, Mother’s Day, and bridal showers. Read on to learn more about this easy lemon brownie with lemon glaze recipe!

Substitutions

Unsalted butter - ½ cup coconut oil (for a dairy-free option) or ½ cup applesauce (for a lower-fat version)
Cane sugar - ¾ cup coconut sugar (for a less refined option) or ½ cup honey or maple syrup (reduce other liquids slightly)
All-purpose flour - ¾ cup gluten-free all-purpose flour (for a GF version) or ¾ cup almond flour (for a nutty, lower-carb option)
Powdered sugar - blended coconut sugar (for a refined sugar-free version) or monk fruit sweetener (powdered) for a lower-sugar option.

two slices of freshly baked Lemon Brownies with Lemon Glaze

Recipe Variations

Orange Lemon Brownies – Swap half of the lemon juice with freshly squeezed orange juice for a milder, sweeter citrus flavor.
Berry Lemon Brownies – Fold in ½ cup of fresh or freeze-dried raspberries, blueberries, or blackberries for a fruity burst.
Coconut Lemon Brownies – Add ½ cup shredded coconut to the batter and sprinkle some on top of the glaze for a tropical touch.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Then, thaw at room temperature or in the fridge before serving.
For longer storage, freeze unglazed or glazed brownies in a freezer-safe container for up to 3 months, placing parchment paper between layers if glazed.

Ingredients

Listed below are all the ingredients you will need:

Unsalted butter
Cane sugar
All-purpose flour
Salt
Eggs
Fresh lemon juice
Lemon zest
Powdered sugar

See recipe card for quantities.

All ingredients of Lemon Brownies with Lemon Glaze in separate white bowls

Instructions

Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish and add parchment paper for easy removal.

Beat the butter, sugar, and salt in a large bowl until well combined.

Mix together the eggs, 3 tablespoons of lemon juice, and 2 tablespoons of lemon zest in a separate bowl.

lemon zest, eggs, and lemon extract in a bowl

Add the wet ingredients to the flour mixture.

adding the wet ingredients to the flour mixture in a mixing bowl

Beat on medium speed until smooth, about 2 minutes until you achieve a smooth batter. You may use a stand mixer.

smooth batter of lemon brownies recipe in a clear bowl

Pour batter into the prepared baking dish.

lemon brownies batter in a baking dish leveled with a rubber spatula

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes.

freshly baked lemon brownies in a baking dish

Mix together the powdered sugar, lemon juice, and lemon zest.

pouring lemon juice to powdered sugar to make lemon glaze

Mix well until it forms a thick glaze consistency.

homemade lemon glaze for lemon brownies recipe

Add to cooled brownies and allow to sit for 10 minutes so the glaze will harden.

freshly baked lemon brownies topped with homemade lemon glaze

And here you go - a tart lemony dessert!

Lemon brownie with glaze and lemon slice.

Hint: Use fresh lemon juice and zest for the best flavor - zest adds extra citrusy goodness! 🍋✨

⭐ Top Tips

If you are like me, who always forgets to take out the butter from the chiller before baking, slice the unsalted butter into cubes. It will help soften it quickly and will be ready for baking in a few minutes.
If you do not have a non-stick baking pan, it is best to line your baking pan with parchment paper. It is so much easier to take out your lemon brownies after baking.
Before pouring the lemon glaze into your lemon brownies, wait for a good ten to fifteen minutes. Cooling the lemon brownies will prevent the glaze from being too watery, and the glaze adheres better to a cooler surface.

FAQ

What makes a brownie cakey vs fudgy?

Fudgy brownies typically contain more melted chocolate, chocolate chips or cocoa powder, which gives a richer flavour and denser consistency. Cakey brownies, on the other hand, typically contain more flour and less fat compared to fudgy brownies.

What effect does egg have in brownies?

Most brownie recipes call for two... They give brownies a lighter, drier, and more cake-like texture.

What are the two types of brownies and what causes them to be different?

Cakey brownies are lighter and more cake-like in texture. They are taller and contain more flour and leavening agent, and less fat than the other two brownie types.

Can bottled lemon juice be used instead of freshly squeezed lemon juice?

For sure, it would work perfectly fine. But if you have fresh lemons available, go ahead and use them. But I recommend fresh lemons because fresh is always best!

More Lemon Flavored Desserts:

Storytelling Time!

Is it weird that I don't like to buy lemons? Let me explain. All my life, if I wanted to use lemons in a recipe, I only had to walk into my backyard and pick a lemon. And if I purchased a lemon, my mom or dad would mention we had lemons in the backyard - and that is why I don't like buying lemons.

Anyways, these lemons came from my parents' backyard. They were juicy and sour- just the way I like them. I hope you enjoy the recipe!

PS: What fruits do your bakers have in your backyard? Feel free to share!

Foolproof Caramel Cake Recipe

Feb 22, 2019 · 1 Comment

Craving a dessert that’s rich, buttery, and irresistibly sweet? This Foolproof Caramel Cake Recipe is everything you need! With soft, moist cake layers, a luscious homemade caramel sauce, and a smooth buttercream frosting, this cake is pure indulgence.

Looking for more salted caramel recipes? Try my Salted Caramel Bundt Cake, Mini Salted Caramel Cheesecake, and Caramel Salted Chocolate Cookies.

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What is a Foolproof Caramel Cake Recipe?

This Foolproof Caramel Cake Recipe is a mouthwatering dessert that combines a soft, fluffy cake with a rich salted caramel frosting, making it perfect for any celebration. Not only is this cake easy to prepare, but it’s also incredibly satisfying, featuring layers of buttery goodness and a luscious caramel sauce that takes its flavor to the next level.

The recipe uses simple, everyday ingredients like unsalted butter, sugar, eggs, and buttermilk, resulting in a batter that’s both reliable and delicious. Once baked, the cake is topped with creamy buttercream frosting and a generous drizzle of homemade caramel sauce, making it the ultimate centerpiece for any dessert spread.

Caramel cakes have their origins in the Southern United States, known for rich, flavorful desserts with indulgent toppings. This "foolproof" recipe ensures success for everyone, even beginners, making it easy to create a gorgeous and delicious dessert. Perfect for birthdays, holidays, or satisfying a sweet tooth, this cake never disappoints!

Substitutions

Unsalted Butter: Substitute with coconut oil or margarine (use the same amount).
Granulated Sugar: Use coconut sugar or a sugar substitute like stevia (adjust quantity as per the substitute's conversion chart).
Brown Sugar: Substitute with coconut sugar or a mix of granulated sugar with molasses (1 cup granulated sugar + 1 tablespoon molasses).
Eggs: Use flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or applesauce (¼ cup per egg).
Vanilla Extract: Substitute with almond extract or omit if unavailable.
Baking Soda: Use baking powder (triple the amount) or cream of tartar (½ teaspoon baking soda + 1 teaspoon cream of tartar).
Cake Flour: Substitute with all-purpose flour (use the same amount) mixed with cornstarch (1 cup all-purpose flour - 2 tablespoons + 2 tablespoons cornstarch).
Buttermilk: Use milk mixed with vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar/lemon juice, let sit for 5 minutes).
Salted Butter: Use unsalted butter plus a pinch of salt (same amount).
Agave Syrup: Use honey or maple syrup (same amount).
Powdered Sugar: Use granulated sugar blended until fine (adjust for sweetness).
Unsalted Butter (Frosting): Substitute with coconut oil or margarine (use the same amount).

Variations

Caramel Cream Cheese Cake: Replace the buttercream frosting with cream cheese frosting for a tangy twist. After leveling the cooled cakes with a serrated knife, spread a generous layer of cream cheese frosting on the first cake layer. Pour additional caramel icing over the top for a rich finish.
Chocolate Caramel Cake: Add cocoa powder to the cake batter for a chocolate version. Use caramel icing instead of buttercream. Or add homemade chocolate syrup.
Caramel Pecan Cake: Fold chopped pecans into the batter for added texture. Top with a caramel icing and sprinkle with toasted pecans.

Storage

Room Temperature (1-2 days): Store in an airtight container. Keep in a cool, dry place away from heat and sunlight. Best for short-term storage when planning to eat soon.
Refrigerator (Up to 5 days): Place the cake in an airtight container or cover it tightly with plastic wrap. Keep it in the fridge to maintain freshness. Let it sit at room temperature for 20-30 minutes before serving for the best texture.
Freezer (Up to 3 months): Wrap individual slices or whole cake layers in plastic wrap. Place the wrapped cake in a freezer-safe bag or airtight container. Label with the date for easy tracking. Thaw overnight in the fridge, then bring to room temperature before serving.

Ingredients

For the Cake:

For the Caramel Sauce:

For the Frosting:

Instructions

Before starting, don't forget to preheat the oven to 350 degrees F and prepare cookie sheets using parchment paper or a baking mat. Also, prepare the ingredients to be used. It helps to set them nicely and all measure according to your needs.

mixing unsalted butter and sugar for homemade caramel cake recipe

Add two large eggs and the vanilla extract and mix in a mixing bowl using a stand mixer:

adding and mixing two large eggs to the butter and sugar mixture for homemade caramel cake recipe

Now, carefully add the dry ingredients to the wet ingredients. This step would be a mess if you do not slowly incorporate the dry ingredients, so just be extra careful 🙂

adding the dry ingredients to the wet ingredients for homemade caramel cake recipe

As the mixture will thicken, add in the buttermilk:

adding buttermilk to the homemade caramel cake batter

Your homemade caramel cake batter should look like this after mixing. This is now ready to pop in the oven:

Place the batter in two round pans so it makes two layers of homemade caramel cakes. Spread it out evenly up to the sides of the pan:

two baking pans of homemade caramel cake batter

Now it's time to make the caramel sauce while that is baking.

In a pan, put together the butter, vanilla extract, and brown sugar. Cook this until it thickens.

When your caramel looks thick like this, add the milk to make the sauce thicker. It would become like a honey texture:

making caramel sauce for homemade caramel cake

While waiting for the cake and the caramel sauce to cool down, make the buttercream frosting.

Mix the butter and the powdered sugar in a large bowl. You can either use a standing mixer or a handheld mixer. I prefer using a handheld mixer because I feel I can control its motion and it's very comfortable for me to use.

putting powdered sugar to the butter for buttercream frosting

Mix it very well until it gets to a consistency of smooth ice cream:

ready to use buttercream frosting for homemade caramel cake

After the cake has cooled down, flatten them by cutting the "dome":

cutting the dome of the homemade caramel cake

Now spread the buttercream frosting and add caramel sauce on top:

frosting the first layer of homemade caramel cake with butter frosting and caramel sauce

Put the other cake layer on top and you can crumb-coat it. This is a very important step before finally frosting it:

Tadaaa! A delicious homemade caramel cake. This smells so yummy and so filling!

a slice of homemade caramel cake on a white plate with a fork

Top Tips

Crumb coating your homemade caramel cake is a step you should not skip. It helps to achieve a smooth-looking frosting on your cake.
I used agave for this recipe's caramel sauce instead of corn syrup. It is much healthier to use but corn syrup makes your caramel sauce much glossier.

FAQ

Can I use ready-made caramel sauce for this recipe?

Yes sure, you can use store-bought or ready-to-use caramel sauce for this homemade caramel cake.

Can I use this recipe to make cupcakes?

Yes, you can make cupcakes out of this recipe. Just adjust the baking time and the temperature since cupcakes are baked separately from each other and are in smaller portions, so they bake more quickly than cakes.

How do you thicken caramel for a cake?

To thicken caramel for a cake, you can simmer it for a longer period to allow more moisture to evaporate, which concentrates the sugars and thickens the mixture. Alternatively, adding a small amount of cornstarch mixed with water can help achieve the desired consistency.

What I love about this cake is that I used brown sugar to sweeten it, and the flavor is very subtle. Of course, the salted caramel frosting stands out like a champ.

I love baking and decorating cakes, but I am not a pro. I always enjoyed watching others decorate cakes and even took classes at Michael's to learn how to do it. Check out how ugly my cakes were, keep in mind these were the times before Pinterest so I had to come up with my ideas and these were before all the nice filters and when I was slender. lol

My sister said the one with the vines and flowers looked like a Grandma decorated it. 😩

a girl holding a cake and a cake with flower designs

For this class, I had to create a cake with written text and I couldn't think of anything except for what I wrote. 😅

Anyway, this Caramel Cake took me 3 days to finish, but I have to mention I spent about 3 hours working on it each day. I hope you guys enjoy this recipe and please tag me if you recreate this cake. 😄

Vegetarian Ginisang Monggo (Mung Bean Soup)

What is Ginisang Monggo?

Health Benefits

Top Tips

Variations

Substitutions

Storage

Ingredients

Instructions

Frequently Asked Questions