Saturday, February 23, 2019

Baby Bok Choy with Three Ingredient Sauce



Easy vegetable side dish to prepare.

Baby Bok Choy with Three Ingredient Sauce


  • 4 baby bok choy, cut in half
  • 1 tbsp hoisin sauce
  • 1 tbsp chili garlic paste
  • Garlic powder to taste
Add the bok choy to a skillet and add water enough to steam them. 

Mix the hoisin sauce and chilic paste in a small bowl. Set aside.

Top the cooked bok choy with the sauce. Sprinkle with garlic powder.

Enjoy!


Woke up a worry wart






Then I heard the birds 
singing. Knew then God would take
care of all those stuff.

Friday, February 22, 2019

A Privilege




To be needed. To
give. To share. A soul to soul
meet with Him along.


Thursday, February 21, 2019

Vegan Coffee Chocolate Mousse






This mousse was inspired by the one brought by the adorable YouTuber, Brittany Jaroudi, to the gathering of our Murrysville Plant Based Group headed by Sally Lipsky last December. Check out Brittany's highly entertaining and informative YouTube channel  for the original recipe and other whole food plant based ones. Do view and be inspired by her story on how plant based eating has changed her life.


I tweaked the original recipe by adding tofu to give more body to the mousse and coffee granu!es to further enhance its chocolate taste. Oh my this is so darn delicious and creamy I could have eaten the whole thing! This is an easy dessert to concoct for your next family gathering. It is irresistible.

Vegan Coffee Chocolate Mousse

About six servings

  • 1/2 cup cashews (soak in water for 30 minutes or so if you are not using a high speed blender)
  • 1/4 cup tofu
  • 4 pitted dates ( soak in water beforehand if not using a high speed blender) or use stevia to taste
  • 1 cup unsweetened almond milk or any nondairy one
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 1/2 - 1 tsp instant coffee granules

Blend in a high speed blender until smooth.

When serving, top with more coffee granules if you like.


Wednesday, February 20, 2019

Vegan Ricotta Spinach Olive Roll Ups



The ricotta cheese recipe I used was adapted from the one on this wonderful site. I did not have the fresh basil in the original recipe so I added dried basil and upped the flavor by adding lemon and nutritional yeast.

The combination of cashew nuts, tofu and almond milk made the texture spreadable and yet had form and body like a ricotta. It is a bit different from the feel of the cream cheese recipe I made from straight cashew in a past blog post. Both are good in terms of texture with a tiny difference I could note. 

Aside from being utilized for this roll up or pinwheel recipe it is good on practically any dish that calls for a ricotta or just as a spread.. Right now I  could not stop spreading it on naan bread, crackers, pita bread about anything cuz it is so addictive. This is a wonderful and delicious addition to my list of vegan portable food I can depend on as I jump from one errand or exercise class to another. So happy.


Vegan Ricotta Spinach Olive Roll Ups

Adapted from this site

Ricotta Cheese

  • 7 to 9 oz firm tofu
  • 1\2 cup cashew
  • 1\4 cup almond milk unsweetened
  • 1 tsp  distilled vinegar
  • 1 small garlic clove
  • 2 tsp garlic powder
  • 1\4 of a lemon including the peel
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste
Place all the ingredients in a powerful blender and  blend till smooth.

Assembling the Roll Ups

  • 4- eight inch flour tortillas
  • 2 cups  spinach leaves
  • 1\2 cup green olives with pimento centers, chopped
  • 1 to 2 large  tomatoes,  chopped
  • Ricotta cheese prepared  above

Spread the  ricotta cheese equally on all four tortillas  and  cover the  top with the spinach leaves. Distribute the tomato and olives on top. Roll tightly into cylinders and cut  the ends. Cut each cylinder into six pieces.

Sunday, February 17, 2019

One of the Little Things




I am happy to
just wake up to a new day,
a new beginning.




Slow Cooker Lentil Sweet Potato Soup






This was adapted from a recipe for Yellow Split Pea and Butternut Squash Soup shared by the talented Judi Carvell with the members of the Plant Based Community that we belong to that meets at the Murrysville Library. I substituted lentils for the split pea and sweet potato for the butternut squash since these were what I had in hand when the craving for this soup came up. I also used the "dump and forget it" slow cooker approach to simplify the cooking process.

The soup is spicy and comforting like the Dal soup I used to make from Aarti Sequeira’s recipe but simpler to prepare using less steps. I hope you try this hearty and healthy soup. It is highly satisfying but oh so easy to make.


Slow Cooker Lentil Sweet Potato Soup 


  • 1 tsp cumin powder 
  • 1 tsp coriander powder
  • 1 onion, chopped 
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup lentils
  • 2 pieces jalapeño from a jar
  • 1 tbsp ginger, grated
  • 1 large sweet potato, peeled and diced
  • 1/4 tsp turmeric 
  • 1/8 tsp cayenne pepper 
  • Salt to taste 
  • 4 cups vegetable broth 
  • 1/4 tsp black pepper 
  • 1/8 tsp cardamom (optional)
  • 1/8 tsp cinnamon (optional)
  • 1/2 tsp garlic powder

Place all the ingredients in a slow cooker and cook for 3 hours at high setting or 6 hours at low.  I cooked mine in an  Aroma brand rice cooker/slow cooker for two hours at slow cooker setting.

When cooked, you can use an immersion blender and blend the mixture till creamy in texture if you like. 

Garnish with cilantro and lemon slices. 





Friday, February 15, 2019

Lemon Miso Shrimp Soup (Sinigang)



Sinigang is the Filipino answer to the Chinese hot and sour soup or the Thai Tom Tum Yum. We resort to using tamarind or even guava or both as the souring agent.  Filipinos have lately resorted to packaged Tamarind Soup Mix from the Asian Store to prepare the dish. Easy peasy. But there is a catch, it has MSG. 

i usually do not react to this flavoring agent, MSG, but I noticed I have had headaches lately when eating dishes cooked with it. But I love my Sinigang and so does my husband who is American. So one day in desperation I decided to use lemon as the souring source. It actually worked to satisfy my craving. 

I used shrimp as my protein but other meat or seafood can be used. So forget about making that extra trip to the Asian store, good old lemon will satisfy that craving for this iconic Filipino dish.

Lemon Miso Shrimp Soup (Sinigang)

See this blogpost and references therein for other ways to cook Sinigang

  • Juice of two lemons
  • 1/4 cup miso
  • 2 cups water 
  • 1 Onion, sliced
  • 1 large, tomato, sliced
  • 1 whole Banana pepper 
  • 2 bunches of baby bok choy
  • 4 napa leaves, sliced
  • 8 shrimps 

Place all the ingredients except the bok choy, napa leaves and the shrimp in a soup pot. Allow the mixture to boil. 

Once it is boiling, add the bok choy, napa cabbage and shrimp. Continue boiling till the shrimp is pink. Do no boil too long or the sbrimp and vegetables will be overcooked.

Enjoy with a bowl of rice and fish sauce if you like. You can squeeze open the whole banana pepper for more heat if you dare to.

Wednesday, February 13, 2019

My Childhood Enchanted Forest


Nestled in our childhood memories are those lessons we had to take to be well versed in a musical instrument or in dance. In my case they were piano lessons which I and my siblings took under Miss Gutierrez who was actually a distant cousin of my father.

What makes the lessons memorable for me among other reasons was the fact I had to take them not because I wanted to but to satisfy the vision of my parents that their children go through training in some kind of artistic discipline.  My maternal grandmother, Lola Sefa, used to encourage me to continue taking them by saying if I did not I would regret it later in life.

I was not really interested.  My practice consisted of the actual playing of the piece assigned that day during the piano lesson itself. I usually stayed on one book or even one piano piece for one year being left behind as a result by my other contemporaries.

Every Saturday, we were usually dropped off by our driver in front of the wooden gate with the large metal handle of our piano teacher's house which I believe was in Naval Street in Malabon.  The door looked like the one you see in a house in a fairy tale like Hansel and Gretel.

Once you enter the yard you would feel like you were in an enchanted forest in one of those fairy tales. The landscaping was unique and rustic with a mysterious ambience about it.  The whole yard had a  canopy of leaves from the branches of tall trees some of which were fruit bearing. The ground was carpeted not by grass or barren ground but by tiny seashells and small rocks. Two Japanese inspired ponds complete with bridges were focal points of the expansive, beautiful but dark yard.

Lush towering bamboo trees served as the border of the perimeter of the grounds. I remember there was space between these trees and the concrete wall where I sometimes ran around to just prove to myseIf that I could do it. That I was not scared of this enchanted forest of my childhood especially this secluded area. It did help that this particular space was bright since this was where the sun rays were able to shine through being unencumbered by any canopy of leaves on branches like the rest of the grounds.


One third of the yard had empty space huge enough for us the students, when waiting for our sundo or people who would pick us up, to play two popular Filipino group games, patintero and tumbang preso (see a past blogpost for descriptions of these games). Since the ground had shells and rocks not grass we could easily write with a stick, the lines dividing the different areas of the two games. However these lines were also easily erased which brought about some heated arguments if we were out or inside the lines or that we stepped on them.

Aside from the memories of play and fun in this yard, I, the future foodie, loved  picking up santol fruit that had fallen from one of the gigantic fruit trees in the garden. Santol fruit (see photos below) which is also known as wild mangosteen has a light orange kind of hairy like skin that sometimes split open when it fell on the ground. If unopened it meant we had to open it by squeezing with our two hands  sometimes while between our thighs to reveal the seeds coated with the delectable sour flesh. We sometimes ate it with gusto dipped in salt while waiting in the parlor of the house for our turn in having our piano lessons.



I have also fond memories of eating luscious sliced green mangoes that fell from the backyard trees that one of Miss Gutierrez's nephews would generously share with us at the parlor. It was sour but was it good with salt.

Students waited for their turn for lessons in this parlor while reading the numerous comic books of fairy tales that Miss Gutierrez provided. I savored stories of Cinderella, Snow White and Rumplestiltskin among others during this waiting time. I think this was how I developed my wild imagination that  pictured out of my piano teacher's yard an enchanted forest. No matter, this huge tree laden magical garden was where fun filled memories were woven that compensated for those
piano lessons I had to take.



Monday, February 11, 2019

Vegan Air Fried Asian Meatballs




Easy and convenient to prepare using pantry ingredients. The meatballs can be eaten as is as a portable snack or appetizer or stuffed into a baguette to make a Banh Mi sandwich ( see this post).


Vegan Air Fried Asian Meatballs 


Makes around 15 to 18 balls
Preparation 30 minutes


1- 14 oz can great northern beans or any white beans, drained
1 tbsp soy sauce
1 tbsp dry onion flakes
1/2 tbsp dry garlic flakes
1 tsp garlic powder
1/8 tsp ginger powder
1 packet stevia
1/8 tsp black pepper
1 /8 tsp salt
1/4 cup Cilantro, chopped coarsely
2 cups spinach leaves
1\4 cup oats
2- 4 tbsp panko crumbs

                                         
Combine all the ingredients except the panko crumbs in the blender. Pulse till ingredients are into small pieces and well mixed but not too pasty. Add the panko crumbs to the mixture as needed to make the handling to balls easier.

Using a small ice cream scoop form the mixture to balls.

Air fry in single layer for 12 minutes at 380 degrees Fahrenheit.

Can be served as is or in a baguette as Banh Mi filling.


Saturday, February 9, 2019

Vegan Tomato Soup with Air Fried Croutons




I love the tomato soup at Panera Bread restaurant. It really is good. I have had this soup at another place but it did not have that mellow smooth taste of the one at Panera. Again that desire to make a vegan version asap engulfed me and this is the recipe I came up with.

After reading on one site that the soup splashes when pureed with an immersion blender, I used canned diced tomatoes instead of the whole ones they used and it worked. It helps also to cook the soup in a pot that has at least 6 cup capacity to prevent the splashing. One can also do an extra step of transferring the soup in a blender to puree it if using whole tomatoes. Come to think of it you can also just cook the soup in a Vita Mix blender designed to heat and cook soups.   Oh next time.

Note the recipe called for baking soda to neutralize the acidic taste of the tomatoes I used. This is a tip I learned from the Arlene's Home Cooking show in the Cornerstone channel I watch.

For me the croutons is a must have. I prepared oil free ones using aquafava or liquid from canned chickpeas I have. Just barely wet the bread in it. Do not soak the bread. You just need it to make the garlic mixture to adhere. I also find it easier to air fry the whole bread slices rather than cubed ones because of having to use aquafava instead of oil.

I was happy with this soup and so was my picky taster, my husband Bob. This recipe is a keeper.

Vegan Tomato Soup with Air Fried Croutons

1- 24 oz can diced tomatoes
1 tbsp dried onion flakes
1 tbsp dried garlic flakes
1 tsp garlic powder
1 cup water
1 tsp dried basil
1 tsp dried oregano
1/8 tsp dried red pepper flakes
1/8 tsp black pepper
1/4 tsp salt
1 packet stevia or regular sugar to taste
1/8 tsp baking soda
1 cup coconut milk from can

Add all the ingredients except the coconut milk in a 6 to 8 cup pot and allow the mixture to boil till the flavors are blended.

Add the coconut milk at the last few minutes of cooking.

Using an immersion blender, puree the soup till smooth in texture.

Serve topped with Air Fried Croutons (recipe below)

Air Fried Croutons


4 bread slices (I used sprouted grain bread)
1 tsp garlic powder
1 tsp dried parsley
1/8 tsp salt
4 tbsp aquafava or liquid from a can of chickpeas or white beans

Mix the garlic powder, parsley and salt in a small bowl and set aside.

Lightly wet the bread with aquafava. Then sprinkle the garlic mixture on top of both sides of the bread.

Toast the bread slices in an air fryer for 10 minutes  at 400 degrees Fahrenheit. Cut each slice into cubes.


Sunday, February 3, 2019

A Song





A bridge between you
and your soul. To touch, move it.
Transform you to be.


Saturday, February 2, 2019