Grain-Free Flax Bread Wraps Recipe (Gluten-Free, Vegan, Paleo)

In this video, I show you step by step how I make these soft flat grain free breads that you can fill with anything you desire! Yummy! I made these twice las...

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PHOnomenal Meatless Pho

Co Lan from the CSS Cooking Club gives a quick lesson on making vegetarian pho. A part of Episode Culture: Vietnam.

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Mock 'PHO' Soup Recipe (Vegetarian)

If you love the Vietnamese soup Pho, you will love this quick and simple alternative. Same great flavors in less time! Don't forget to comment, like, subscribe!

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SEAFOOD KARE-KARE Pinoy recipe

Kare-kare is a Popular Philippine stew. It is made from peanut sauce with a variety of vegetables Karekare recipe to make into seafood instead of beef tripe,...

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How to make Filipino Pancit- Easy Vegetarian Recipe!

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Stir fried beef with broccoli recipe

Hey Joe in Singapore Cajan style.

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Chocolate Chai Bread Pudding w/ Haupia Cream Sauce Recipe :: Vegan

Recipe Difficulty::EASY. The spiciness of chai and the richness of chocolate are topped off with a creamy haupia(coconut) sauce in this delicious vegan bread...

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My favorite Filipino dish PINAKBET!!

My favorite Filipino dish PINAKBET!!

Ingredients:

4 Japanese long eggplant, cut in 3-inch pieces

2 cups water

1 teaspoon Hawaiian salt

25 dried shrimp

2 cups cherry tomatoes, cut in half 

1/2 small onion, sliced

2 inch finger piece ginger sliced in half crushed

1-2 tablespoon minced garlic  More the better!

Salt and pepper, to taste

2 tablespoons bagoong (Filipino fish sauce) or harm ha (Chinese fine shrimp paste)

1/2 cup water 

2 cups long beans, in 2- to 3-inch pieces

1/4 lb sweet peppers

2 long bittermelons cut in 3-inch pieces

1 pound whole okra pods

2.5-ounce bag chicaron (fried pork rinds) or fresh sitsaron or lechon kawali.

Instructions:

Soak eggplant in water and Hawaiian salt for 30 minutes then drain.

Heat a large pot over medium-high heat. Add dried shrimp to hot, dry pot. Add dash of water to lock in flavor. Layer tomatoes, onion, ginger, garlic, salt, pepper and 1 tablespoon bagoong over shrimp. Add water. Reduce heat and simmer until tomatoes are soft, 3 to 5 minutes.

Add long beans and stir gently. Cover and cook until beans are half-done, about 3 minutes.

Layer bittermelon, eggplant and okra in pot. Break pork rinds into bite-sized pieces; sprinkle over top. Add remaining 1 tablespoon of bagoong and a little more water, if needed.

DO NOT STIR!   True Ilocanos never stir the pinakbet in the pot.  Because it would smash the already tender veggies.

Cover and simmer until vegetables settle, about 10 minutes. "Intalta" -- turn the ingredients by lifting, tossing, and shaking the pot. Cover and simmer 5 minutes. Serves 8.

Watch the videos below!

Pinakbet or pakbet is a popular Ilokano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilokano word pinakebbet, meaning "shrunk" or "shriveled".[1] The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, while further south, bagoong alamang is used. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are also optionally added. The young pod of marunggay is also added. It is usually spiced with ginger, onions, or garlic. A Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilokano households. As its name suggests, it is usually cooked until almost dry and shriveled; the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Ilocos region of the Philippines.

The vegetable dish pinakbet is more than a regional cuisine. It is an enduring symbol of the Ilokano palate and a lucid display of the Ilokanos' history of contestations and struggles with the physical and social environment. The recipe weaves intimations of the cultural productions of the Ilokanos' transaction to their arid and less productive land. (Caday, 2009)
Pinakbet is similar to the Provençal (French) vegetable stew ratatouille except for its sauce.

Enjoy and let's kaukau!!  :D

Check out this Raw Food Vegan, Vegetarian Video Recipe Site!

Check out this Raw Food Vegan, Vegetarian Video Recipe Site!

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Got smoothie and juicing recipes too!!  :D

Easy Falafel Recipe

Close up!! uh-oh I'm hungry now!! :D

Ingredients:

* 1 can S&W garbanzo beans rinsed and drained a few times unless you want to buy the dried beans and soak them overnight. 
* 1 medium white or yellow onion, roughly chopped (about 1 cup)   
* 1 bunch tablespoons finely chopped fresh italian parsley (optional) about 1/4 cup  
* 1 bunch tablespoons finely chopped fresh cilantro or chinese parsely.  Use the roots, stems, everything!! about 1/4 cup
* 1-2 teaspoon salt   
* 1/2-1 teaspoon dried red pepper flakes more or less if you want spicy (optional)
* 4 cloves of garlic   
* 1-2 Tbsp cumin   
* 1-2 teaspoon baking powder   
* 4-6 Tbsp flour
* fresh cracked black pepper to taste
* canola oil for deep or pan frying
* 1-2 large tomatoes chopped or 8-10 cherry tomates quarted
* 1-2 english or japanese cucumbers peeled and sliced or cubed chopped
* 1 chopped or sliced sweet red onion (optional)
*  pita bread heated on a warm dry frying pan.
* 3-4 romaine leaf lettuce roughly chopped

Method:

1.  Place the drained, chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.  

2.  Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse just a time or two. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.  

3.  Form the chickpea mixture into balls about the size of walnuts. Did you know that there are such tools as falafel scoops? They are available in Middle-Eastern markets. I use my cookie dough scoop which is about the same size. You can also make patties instead of balls.  

4.  Heat 3-4 inches of oil to 375 degrees in a deep pot and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

We enjoy falafel stuffed into pita bread and then we add chopped tomato, lettuce cucumbers and the following yogurt sauce.

Yogurt Sauce for Falafel

* 1 cup no-fat, plain yogurt   
* 3 tsp minced garlic   
* 2 T fresh lemon juice   
* 1 T dill leaves
* salt and pepper to taste!

prepped and ready!

prepping to go into food processor!

roll into balls and drop into hot deep fry oil!! Can be made into patties for falafel veggie burgers!!

S&W Garbanzo Beans

Lo Han Jai (Monk's Food or Buddha's Delight) Recipe

Chinese New Year is actually celebrated for 15 days - from the New Moon to the Full Moon. This vegetarian dish is served for breakfast on the first day of the New Year. It was created by the 18 personal disciples of Buddha to avoid starting the New Year by taking a life. At other times of the year, it can be flavored with oysters and oyster sauce to become a rich, filling dish. It has a lot of ingredients, but is not really that much work. Each ingredient has a lucky meaning. We do not use fresh tofu in jai because the white color symbolizes death. But, other than that, there are as many versions of jai as there are cooks who enjoy serving it!


Lo Han Jai (Monk's Food or Buddha's Delight)

(4 servings)

2 c. hot water
2 T. sesame oil

Soak the following in the water, saving the liquid after use. Squeeze excess water from the ingredients back into the pan. The water will be used in making the gravy.


½ c. chin ngee (tree fungus) 1,000 years longevity
¼ c. lin gee (lotus seed) many children
¼ c. bak ko( ginko nuts) 100 grandchildren
½ cup fat choi (black moss seaweed) wealth (sounds like the New Year greeting)

6 gum choi (dry golden lily) gold and good luck
2 foo jook (dried tofu sticks) sounds like "rich enough"
1 bundle jun see (long rice) longevity, beauty, culture
Heat a wok and add the sesame oil. Stir-fry the soaked ingredients lightly, until just heated through. Add the fresh and canned ingredients and stir-fry until heated through.

½ c. sliced bamboo shoots longevity
½ c. sliced lotus root looks like Buddhist symbol - religious diligence 1 carrot, peeled, cut into "coins" red for luck, looks like money
1c. ho lan dow (Chinese peas) sounds like good luck, green color for new growth, peas are round like money
3 leaves bok choi (Chinese cabbage) green of spring

Thoroughly blend the following ingredients:


2 T. Chinese shoyu
1 T. cornstarch
2 tsp. cold water

Add them to the wok and stir quickly until the mix thickens and becomes shiny. Slowly add the soaking water, stirring well. When the gravy is hot and glistening, serve accompanied by freshly cooked rice.

Gung Hee Fat Choy! Happy New Year of the Rabbit 2011!!