Sunday, July 02, 2017

Pipino Vegetarian Restaurant

Sunday, July 02, 2017 0 Comments

As I have told you in my previous post, I have already embraced the Vegan/Vegetarian lifestyle. Of course, being vegan won't be completely satisfying without dining in vegan restaurant around the metro. My goal is to try most, if not all of them should my pocket will allow.

This particular day was a good time and my schedule was not so hectic so I went to visit this resto. Located at Malingap Street in Teacher's Village, this restaurant offers healthy and yummy dishes for non-meat eaters like me. 

Dining in a restaurant wouldn't be complete without having a selfie. This cozy corner is the best for taking pictures or just feast your eyes with the artwork. 

Their small kitchen is just being used for preparing desserts, I think, because the food was cooked downstairs at Pino. 
They also have goodies for sale like these vegan cookies, cupcakes and chips. 

This corner is my favorite. The lighting is perfect for food photography.

I ordered this vegan kare-kare with brown rice (P195), enough for a person with small appetite like me. It is bursting with flavor that you forget it's not the "real thing". The bagoong tasted the same as real one too. I'm amazed how they veganized everything.
And for my dessert, I had a big serving of the famous halo-halo (P255). It comes with a slice of vegan leche flan, nice cream and of course plant-based milk (soy milk). 


My overall dining experience was awesome. I would rate the ambiance 4/5, taste 4/5 and price 4/5. I will surely be back to try other dishes. This place is highly recommended for you my veggie-lover friends.


Pipino Vegetarian Food by Pino
39 Malingap Street, Teachers Village
Quezon City
Tel Num: 441-1773

Tuesday, June 13, 2017

Recipe: Vegan Laing

Tuesday, June 13, 2017 0 Comments

Laing is one of my favorite while I was growing up. My grandmother cooks laing almost everyday. It's a staple in every household especially if you are a Bicolana. Laing is made from Taro leaves - fresh or dried, coconut milk, and your choice of pork, shrimp, dried/smoked fish. It is also seasoned with alamang and lots of siling haba or labuyo. And since I'm going vegan already, I did not add meat or fish in this recipe and it's just as delicious as the one with pork. Even my daughter who doesn't eat laing tasted it and said it's okay as her baon. 


Ingredients
  • ½ kg gabi (taro) leaves 
  • 1 cup coconut cream (1st extraction)
  • 3 cups coconut milk (2nd extraction)
  • 2 tbsp black bean garlic sauce
  • 1 tbsp ginger
  • 4 cloves garlic
  • 1 medium onion
  • siling haba or labuyo (chili) 
  • salt to taste
  • veggie chicharon for toppings
Directions
  1. Sauté garlic, then onion and ginger. Then add the black bean garlic sauce.
  2. Add coconut milk. Cover until boiling.
  3. Add gabi and do not stir, just press the leaves to soak into the coconut. Over low heat, cover until all the leaves are wilted and tender. 
  4. Add the coconut cream (thick coconut milk), sili (chili) and salt. Cover until coconut milk looks like oil.
  5. Serve hot with rice and veggie chicharon.
Original recipe is from astigvegan.com

Wednesday, May 31, 2017

Recipe: Vegan Longganisa Inspired by AstigVegan

Wednesday, May 31, 2017 0 Comments


It's been over a month since I had eaten pork. And there are days when I crave for adobo, sinigang and my favorite longganisa. So I searched for recipes and voila, the first hit was from astigvegan.com which is very popular on the internet. I'm not vegan (just yet) but it is a very healthy substitute and of course delicious! I omitted some ingredients (porcini mushrooms, liquid smoke and pine nuts) from her original recipe because I don't have them in my kitchen. 

I fried some organic egg, made some cauli rice and there goes my favorite Longsilog! Craving satisfied!


INGREDIENTS

1 small pack dried shiitake mushrooms, soaked in warm water, minced
1 pack extra-firm tofu, drained, pressed, crumbled
¼ cup brown sugar
3 garlic cloves, peeled, crushed, and minced
¼ cup tomato paste
1 teaspoon paprika
1 tablespoon vinegar
2 tablespoon chili oil (or more if you're a bicolana like me)
2 tablespoons soy sauce
drizzle of honey
black pepper
salt to taste
1 cup or more of breadcrumbs
3 tablespoons vegetable oil

PREPARATIONS
  1. Mix all ingredients in a bowl except the breadcrumbs and vegetable oil. Mix, mix, mix.
  2. Add the breadcrumbs. Mix everything using your hands so all the ingredients are properly combined.
  3. Set aside and let it marinate for at least 30 minutes.
  4. Taste mixture and adjust seasoning to taste.
  5. Use your hands to form mixture into sausage shape, add more breadcrumbs if needed so your longganisa will not be soggy.
  6. Heat your pan or skillet over medium heat.
  7. Once hot enough, pour vegetable oil.
  8. Fry vegan "longganisa" until all sides are brown.
  9. Turn off heat and transfer to a serving plate.
  10. Serve hot with tomato on the side.
Find the original recipe here: www.astigvegan.com/vegan-longganisa-sausages

Sunday, May 28, 2017

Recipe: Vegetarian Sushi Roll

Sunday, May 28, 2017 0 Comments

Hello guys! I'm so back from a long absence. As you may have noticed if you follow me on instagram, I have been eating healthy foods since April. This is because of some health issues that came out after my annual physical exam. Year after year, a new illness is discovered by my doctor (nothing so serious and dreaded btw) but it still made me praning. So, I decided to make some changes in what I put inside my body. I started incorporating whole foods into my diet. More fruits and veggies, less meat (no pork at all) and fish especially processed. I also started going to the gym to stretch those muscles out. After all, prevention is better than cure right? Cooking is one of my passion and I think I will be sharing some of my vegetarian recipes on this blog once in a while..

I love sushi, maki and everything japanese. I always buy them whenever I get the chance. It is such a satisfying meal and makes me so full after eating. So, while I was shopping at the supermarket, I saw some sushi and thought why not make it myself? It will be more tipid and more delicious than the ones sold in Tokyo-Tokyo charot. Of course I made the vegetarian version, no raw fish involved. 

Heres my recipe:

INGREDIENTS
  • cooked sushi rice 2 cups 
  • rice wine vinegar 2 tbsp
  • sugar 2 tbsp
  • salt to taste
  • roasted nori seaweed 4 sheets
  • English cucumber 1/2, thinly sliced
  • carrot 1/2, peeled and thinly sliced
  • ripe avocado 1/2, thinly sliced
  • ripe mango 1/2, thinly sliced
  • red bell pepper 1/2, thinly sliced
  • light soy sauce for dipping
  • wasabi paste (optional)
PREPARATIONS
  1. Combine the rice and water in a rice cooker. If you don’t have a rice cooker, combine the rice, water and 1 teaspoon of olive oil and bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Let it cool.
  2. In a small bowl, combine the rice wine vinegar, sugar and salt. Stir well to allow the sugar to dissolve.
  3. Prepare and slice the filling ingredients for the rolls and set aside.
  4. Transfer the rice to a large bowl and pour in the vinegar mixture. Use a spatula to gently fold in the rice until the mixture is fully incorporated. The rice will start to look glossy. 
  5. Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings. Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls.
  6. Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
  7. Serve immediately with kikkoman soy sauce and wasabi.
Till next recipe guys. 

Monday, March 27, 2017

Pan De Amerikana: A Unique Place to Dine

Monday, March 27, 2017 0 Comments

Pan De Amerikana is a bakery-restaurant located in Marikina with an amazing setting to eat in. I have been to this place for several times already. The main reason why I always visit this restaurant is not the food itself but the unique interior of the place. I'm not saying that the food is terrible, in fact, they have the best tasting pandesal and ensaymada in town. Their menu is not out of the ordinary but the place is worth visiting I tell you. It is kinda rustic place with elegance and I would say that it is a tourist destination for curious visitors like me. The whole place is good for photo shoots or if you just want a different kind of dining experience. So before you visit the place, don't forget to bring your camera.

This barrel faucet is so cool I want to take it home

The place is like a museum! 

Their faucet and sinks are so old looking but pretty! 

You can actually play with this giant chess board

This old kalesa is perfect place to take your fb profile pic!

I feel like I'm in a different time zone

They have pictures of Filipino actors and actresses hanging on their wall.

I ordered this platter good for 2-3 persons. I also ordered the pumpkin soup and the crispy mushroom which is by the way the best in their menu.

So guys, if you are looking for a unique place to dine, Pan De Amerikana is the perfect place to go. Don't expect the food to be exemplary, it's just enough to satisfy your hunger. But for the cheap price, you can't really complain.