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 . . .
It is never too late to celebrate a national holiday in Mexico and the U.S., Cinco de Mayo, also known as the Anniversary of the Battle of Puebla. In the spirit of the Americanized Mexican holiday, I’ve made a pizza with delicious Mexican flavors. There’s always Mexican cuisine around our kitchen - everything from red or green . . .
Vintners' Alliance has shut down permanently. (October 1, 2014) We enjoy a bit of wine, but it’s not always easy to find confirmed vegan wines. Unfortunately in the production of beer and wine, some producers that still use animal by-products as fining agents (essentially a filtration process). Along with gelatin, some of the . . .