And just like that, it is April and we’re just about ready to get into Easter! I don’t know about you but what I love spring season are the wonderful colors; flowers blooming, days are longer, and everyone is starting to get into the groove from new year’s blues. Let alone, spring break…
Category: Breakfast
Vegan Blueberry Cinnamon Scone (Better than Coffee Shop)
Alright, be honest! Do you enjoy scones or hate them? Personally, I love scones. There is, without any doubt, a better way to enjoy a cup of coffee with a great-tasting-flaky scone. While I do enjoy these flaky, buttery goodness, there’s often one issue I cannot stand. Scones can be awfully dry –…
Vegan Arroz a la Cubana
Going to be completely honest, I’m not really a breakfast person. When I’m not working my day job, and having to fuel early in the day to be productive, I’m usually a brunch kind of gal. I mean, what is not to love about brunch? It is hearty breakfast food mixed in a…
Vegan Egg Fried Rice
Fried rice, like in many Asian-Pacific Islander household, is a staple. I, along with many others like me, grew up with rice, eggs, frozen veggies, and soy sauce as a meal. Now, I see it as a total comfort easy-lazy one pot dish. But back then, it wasn’t always that way. One, my…
Vegan Pandesal (Filipino Bread Rolls Tangzhong Method)
As a kid, my parents had always made sure that there was fresh bread on the table. While they were not bakers, they’d make every effort to wake up early in the morning, before work, to drive to the nearest bakery and buy a loaf of bread or half a dozen pandesal. I…
Vegan Cheddar & Chives Flaky Biscuits
Okay, let’s be real here. I am a sucker for really good flaky buttery biscuits! I don’t know why but there is just something about freshly baked, flaky goodness that make my heart sing. At least, next to breads and other buttery pastries. I love biscuits, in a sense, it is a soul…
Vegan Arroz Caldo (Congee)
Arroz Caldo, also be known as aroskaldo, congee or lugaw (looh-gao) in Tagalog, is a hot rice porridge traditionally made with heavily infused garlic and ginger flavors with boiled chicken. Its origin, actually, came from congee (con-jee) which is a Chinese rice porridge; Chinese-Filipino influences developed during the time of the Spanish colonization…
Vegan Filipino Style Tapa
Let’s talk about tapa. Tapa is dried or cured meat seasoned with salt and spices as a form of preservation. It is comparable to beef jerky. And where I am from on Guam, we have tinala’ katne or dried / exposed beef. Filipino style tapa, are thinly sliced strips of cured sirloin, which…
Vegan Malunggay Pandesal (Moringa Filipino Bread Rolls)
Two things: Pandesal, or rather pan de sal, is the national bread of the Philippines that’s toasted golden brown and coated in bread crumbs. Pandesal is often paired with coffee or hot chocolate in the morning for breakfast or as a midday snack. Secondly, malunggay (ma-loong-gai) leaves, or moringa leaves, are grown from…
Vegan Kimchi Fried Rice
Now, if you’ve been following my recipes on a regular occasion, you’d probably have seen my vegan kimchi recipe published a few days ago and the step-by-step guide of how to ferment at home. Maybe, you’re stuck with a jar of kimchi and unsure what to do with it? Well, when in doubt,…