Tag Archives: vegan

Thai Zucchini Noodle Salad

Thai Zucchini Noodle Salad with spiralized zucchini and carrots, bok choy, purple cabbage, red bell pepper, green onions, and a lime vinaigrette

My recipe is inspired by this one by Jenn Segal of Once Upon a Chef. Jenn’s quinoa version of this salad is delicious, but since I mostly eat a grain-free diet these days, I decided to break out the spiralizer and make zucchini noodles. My friend Bee gave me her Paderno spiralizer when she upgraded to a new model, but I’ve also used the low-tech Vegetti with good results. You can also cut your zucchini into thin strips using a mandoline slicer or a good old vegetable peeler.

This salad is filling on its own, but you could also add a protein. Tofu, shrimp, chicken, thin slices of beef, or even lightly battered fish would all work.

Thai Zucchini Noodle Salad

 Ingredients:

  • 2 medium zucchini, spiralized or cut into thin strips
  • 2 carrots, peeled and spiralized or grated
  • 2 baby bok choy, chopped
  • 1 cucumber, peeled, seeded and diced
  • 1 red bell pepper, seeded and sliced into thin strips
  • 1 cup purple cabbage, chopped
  • 2 scallions, white and green parts, finely sliced
  • ½ cup cilantro, chopped
  • 2 tablespoons mint, chopped

 Dressing:

  • ¼ cup freshly squeezed lime juice, from 3-4 limes
  • 2 tablespoons coconut sugar (or sugar of your choice)
  • 2 ½ teaspoons fish sauce (or coconut aminos to make this salad vegan)
  • ¼ teaspoon crushed red pepper flakes (optional)

Directions:

In a small bowl, whisk dressing ingredients together until sugar is dissolved and set aside.

Put the vegetables and herbs in a large serving bowl. Pour dressing over salad and toss well. Chill in the refrigerator until ready to serve.

Serves 4-6.

Advertisements

3 Comments

Filed under Savory

Recipe – Kabocha Squash and Kale in Coconut Milk

Kabocha squash and kale in coconut milk

I don’t really write recipes–I’d rather spend my time cooking. But my friends Dawn and Helen asked me to put this one together. It’s inspired by RG Enriquez of Astig Vegan, a blogger you should definitely check out if you want to explore vegan and/or Filipino food.

This recipe is vegan, but you could modify it to meet your dietary needs or taste preferences. It can stand alone as a main dish or as a hearty side. Eat it with rice and bagoong if you’re feeling Filipino.

Kabocha Squash and Kale in Coconut Milk 

Ingredients:

  • 1 tablespoon vegan margarine (or your fat of choice)
  • 1/2 an onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch kale, middle stems removed and leaves torn into bite-sized pieces
  • 4-6 cups kabocha squash, peeled and chopped into 1-inch pieces (half of a small-to-medium squash)
  • 2 14 oz. cans unsweetened coconut milk
  • Salt and pepper to taste

Directions:

Melt vegan margarine over medium-high heat in a large saucepan or Dutch oven. Add chopped onion and cook 3-5 minutes until soft and translucent. Put in minced garlic and cook for another minute. Stir in kale and cook for 5 minutes until kale is wilted. Place chopped squash in pan, pour in coconut milk, and add salt and pepper. Bring to a boil, and then turn heat to low and simmer for 15-20 minutes, stirring occasionally. You’ll know it’s done when you can easily pierce the squash with a fork. Taste and add more salt and pepper to your liking.

Leave a comment

Filed under Filipino food, Recipes, Savory

Creamy Coconut Garlic Mushrooms Healthy Way to Satisfy Comfort Food Craving

While many in the United States have spent much of this winter enduring one snowstorm after another, here in Seattle we’ve been enjoying balmy, spring-like days featuring bright blue skies, blossoming trees, and glorious sunsets.

Then Mother Nature reminded Seattleites that we live in Seattle.

And that it’s March.

Rainy day in Seattle

On this wet, gray day, I craved a warm and comforting dish. I also needed something that was healthy and in line with the grain-free, dairy-free diet that I’ve been following for the last 8 months. I opened my fridge, spied a box of mushrooms, and knew exactly what I should make.

Continue reading

1 Comment

Filed under For the Glow, Savory

My For the Glow Journey with Jenn Jordan

It’s 5:30 in the morning. I’m in my basement staring bleary-eyed at my laptop, and I’m sweating—a lot—as I do my best to follow an online workout video.

After completing a particularly grueling set of exercises, the instructor takes a quick break on her mat. She catches her breath and says, “I don’t enjoy that. Not at all.”

The moment makes me laugh because it is exactly what I was thinking. It also inspires me because right after the instructor says this, she launches into another set of challenging moves.

This is Jenn Jordan and For the Glow.

Continue reading

2 Comments

Filed under For the Glow, So right

The Agony and Ecstasy of Adobo

When I first heard about Adobofest, I instantly knew it was an event for me.

First, it’s a community block party in my beloved Beacon Hill neighborhood in Seattle. Second, it’s hosted by Geo and Sabzi of Blue Scholars, one of my favorite hip hop groups. And finally, this event is all about adobo, a dish near and dear to my heart.

Adobo is the one dish that every Filipino should know how to make. It can take many forms—saucy, succulent or crisp—but all involve the Filipino trinity of vinegar, soy sauce and garlic and is traditionally made with pork or chicken.

The other thing about Adobofest that excited me was the adobo cook-off. Anyone could enter their favorite adobo recipe and cook it for the judges and everyone else attending Adobofest. The winner would receive bragging rights, a trophy, $100 cash prize, and an invitation to have his or her adobo featured in the “Jose Rizal” sandwich at Beacon Ave Sandwiches.

I really wanted to enter a vegan and gluten-free adobo so that my friends—and others—who have these kinds of diets would be able to experience this quintessential Filipino dish.

Image

One of my vegan adobo attempts

I’ve made vegan adobo before, and while it tasted pretty good, it wasn’t competition grade. I tinkered with a few recipes, but with the contest deadline looming, I realized that none of my vegan adobos would withstand Filipino scrutiny (which can be TOUGH).

While I was disappointed not to enter, I look forward to tasting the other adobos (and refining my vegan and gluten-free adobo for next year). The top 3 vote-getting dishes chosen by the Adobofest audience will advance to a final round live-tasting where the winner will be chosen by a judges panel.

Adobofest is Sunday, August 18 at The Station coffee shop on Beacon Hill (16th Ave South, Seattle, Washington 98144) from 12-5pm. Prices are: $6 for 3 tastes and a drink, $10 for 5 tastings and a drink, or $25 for all you can eat and drink.

For more details, visit the Adobofest event page on Facebook.

1 Comment

Filed under Events, Filipino food

Raw, Vegan and Totally in Control: The For the Glow Spring Cleanse

I’ve always been somewhat skeptical of detox diets. Many of them seem to be based on dubious nutrition claims, and the people I know who’ve gone through these programs were never happy about it. Instead, they were irritable and depressed.

However, after 6 months away from the gym due to a knee injury and an indulgent vacation that included one too many piña coladas, the number on the scale was truly alarming. I weighed almost as much as I did when I was pregnant with my son 5 years ago.

So I started researching cleanses.

Continue reading

4 Comments

Filed under For the Glow, Reviews, Savory

Vegan Filipino food—not a contradiction in terms

My friend Helen, who is vegan, and I like to joke that Filipino food—the food that I grew up eating—is the least vegan cuisine out there. It’s meat with a side of meat and some rice.

However, Helen remained curious about Filipino food and is a perseverant cook. She surprised me by making her own karioka, which is essentially a set of Filipino doughnuts on a stick. It turns out that karioka is vegan.

That piqued my interest, and I started wondering if there were other vegan Filipino foods. One day Helen and I were chatting on Twitter about a recipe by Astig Vegan for vegan lumpia, one of the quintessential Filipino foods.

I was surprised to find that lumpia wrappers are vegan. I had been sure that there they were made with eggs, but they aren’t. This revelation opened up a world of possibilities.

Continue reading

8 Comments

Filed under Filipino food, For the Glow, Savory, So right, Sweet