Filipino that I am, I am a big rice eater. Even when I’m eating noodles, there should be rice on the side. At worst, even when I’m eating spaghetti, I sneak in a few spoons of rice. Rice is not bad, not bad at all, but I’ve been trying to experiment with cooking rice and incorporating vegetables and proteins into it so that I can consume less of the rice (carbohydrates!) and more of the nutrients from the vegetables and meat. Continue reading “Cauliflower Rice”
The weather here in Cebu has been summery the past days and eating ice cream is one thing I’ve been thinking of doing to ward off the heat. One of the most recurring recipes in vegan/vegetarian/raw Youtube channels and blogs is the banana “nice” cream. I thought it must be a good recipe then because of the many suggestions but I also thought must be just a hype — because bananas are easily available, and some Youtubers and bloggers purport it as a “healthy” and easy alternative to ice cream. Continue reading “Banana-Nice Cream”
In the middle half of last year and for most part of this year, I was into “vegan” cooking. I was influenced by the Cebu Farmers’ Market, which still continues to thrive and displays organic produce at Handuraw. One of the first vegan recipe I searched for was a recipe for pancakes because my then-boyfriend loves pancakes. The recipe should be easy and the ingredients easy to find. Finally, I found the pancake recipe I was looking for from One Ingredient Chef‘s website. Continue reading “Vegan Pancakes”
Having made the no-baked and stove-top pita and gobbled two pieces immediately after they were cooked, I thought to save the rest of the dough for lunch the next day for a pita pocket. I had no ready-to-eat meat the following day and only had vegetables so I thought of eating a vegan lunch with lots of onions. I love onions that even as I child I would often go to school with rice and fried onions as baon for lunch.
Grilled or roasted vegetables would have been delicious, but I had no means of cooking either of the two so I decided to pan-fry the vegetables with a tiny dot of oil and char them a little bit to give them that “grilled” look. I sliced up onions, minced some garlic (which I also love), thinly sliced eggplants, and bell peppers and cucumbers. Except for the cucumbers, I threw everything into a pan and seasoned them with dried basil, oregano and black pepper, which were the only dried herbs I had that time.
Why I didn’t cook the cucumbers, I have no reason, except I have not tasted cooked cucumbers before. I cooked the eggplants, tomatoes and onions until they were wilted, but left the garlic and bell peppers crunchy. I then placed a portion of each of the vegetables unto a pita bread and rolled everything into place. The juices from the tomato dripped in my mouth I was thankful I was eating that lunch alone. My lunch ended in a mess, but in a really healthy and delicious mess. Happy cooking!
My pantry is small, as the rest of my apartment, and oftentimes, I get lazy to go out and buy food. So I make few searches in Google and try to make do with what I have. One week, I was craving for healthy, and easy-to-make no-bake bread. I was able to find what I was looking for with PITAS! I adopted a recipe from The Kitchn and I had a stock of pita breads I ate for lunch and snacks that week. Continue reading “FOOD | Easy Stovetop, No-Bake Pitas”