It's Friday, June 13. This post is going to be brief. I would like to thank each and everyone of you individually for all your sweet birthday wishes and love, it means a lot to me. To celebrate this very special day, I am sharing one of my favorite summery drink: Mango & Thai Basil . . .
After several days in the kitchen testing and altering recipes, I finally perfected my Vegan & Gluten-Free Kare-Kare (Filipino Peanut Stew) with banana blossom, adapted from the recipe of the fabulous Astig Vegan and served with her tasty vegan bagoong (’shrimp-free paste’), which is now available to order here. I have ZERO experience in Filipino . . .
A few years ago when I was visiting Manila, one of the most memorable dishes I tried was a traditional Filipino peanut stew called Kare-Kare with bagoong. Having little experience cooking Filipino food, I went to the wonderful Astig Vegan and adapted her Kare-Kare recipe and used her delectably salty-fermented vegan bagoong. One of the . . .
For those of you who don't use Instagram, I thought I could show you what I've been up to lately aka InstaLately this May. Should I do this more often? Follow @veganmiam for more updates. Puss xx Top row, from left: (1) Finally tried Earth Balance Kettle Chips, Cheddar. (2) From Greece: Violife cheese slices (new . . .
There's always something exciting at the Farmers' Market. One of the things I'm loving from the market at the moment are the golden beetroots. I've had golden beetroot-based dish in a restaurant, but I've never used them in my dishes before. Golden beetroots are easy to prepare and won't bleed like red beetroots (another reason . . .
Let's talk about that vegan beer flatbread I've been raving about lately and there are only five core ingredients to make it: bread flour, yeast, garlic powder, vegan beer and salt. We've used it to make perfect calzones, wraps, and even crispy pizzas using a different cooking method. Garlic powder is optional and not always . . .