I was going to call this chickpea “tuna” salad sandwich. The chickpea, according to many sources I read in the Internet, is supposed to taste like “tuna,” and is a good substitute of tuna for those trying the vegetarian or vegan diet. I’d say, the chickpeas did not taste anything like tuna. It tasted like, well, chickpeas! So, I’m not going to fool anyone by mislabeling a chickpeas salad as a “faux tuna” salad or “vegan tuna” salad. Despite it not tasting like tuna at all, I found the chickpeas salad really, really, really delicious, and creamy. I could not point to a similar taste but the chickpeas provided a good base for the condiments I used. Continue reading “Chickpeas Salad Sandwich”
My husband and I have been frequenting the Farmers’ Market at SRP, and last Saturday, we bought half a kilo of bananas. Because we had a rather heavy dinner last night (thank you family!), I decided to make a healthier breakfast to try to make up for the scrumptious dinner. These banana pancakes are an update to these Flourless, 3-Ingredient Pancakes as today’s pancakes involved more than three ingredients and incorporated a new twist. Continue reading “Banana-Coconut Flour Pancakes”
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”
My oatzcaldo (last recipe here) just got updated. In the last two months, we have been consuming rolled oats instead of the usual instant or quick-cooking oats. The rolled oats are heaven-sent as they give me a fuller stomach compared to instant or quick-cooking oats. A little research tells me that rolled (or regular) oats packs in a lot of fiber, which is good for the heart and the digestive system. The rolled oats take a little more time to cook, though, compared to instant. But, the difference in taste has me saying “I won’t go back to quick-cooking” anymore. Continue reading “FOOD | Rolled Oats-caldo”
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. Continue reading “FOOD | Pita “Grilled” Vegetables Pocket”
I’m not a very big fan of oatmeal but I eat it for two reasons: (1) to give me fiber and help my bowel movement and (2) when I’m running low on ideas what to eat for breakfast. For the past 29 years, I’ve eaten oatmeal the same way — cooked with some liquid, either water or milk, and sweetened with sugar. Oftentimes, to spice up my oatmeal, I’d add cinnamon, peanut butter and bananas. I am not a fan of eating sweet breakfasts and I’ve never deviated from this way of eating oatmeal that it was no wonder it never made it to my favorite-food list. Until.. I followed food delivery services in Instagram and took a peek into what they are serving their health-conscious clientele. Continue reading “FOOD | Oatzcaldo (Oatmeal Arroz Caldo)”
In an attempt to (i) live a healthier life, and (ii) save money, I am always in the hunt for new vegetable recipes. One of my vegetable obsession nowadays is eggplant. Eggplant is not my favorite vegetable — in fact, I almost hate it, especially when the fruit is too ripe and it has lots of seeds already. The only time I was able to love an eggplant dish was when my mother made tortang talong using small organic eggplants from our town’s TESDA garden. That dish was delicious, so now I am obsessed with eggplants. Eggplants are quite versatile. In the Philippines, aside from tortang talong, they can be used as extenders for meat, in soups, and in salads. Eggplants are low fat but they also contain almost no nutritional value.
Anyhow, back to my search for new vegetable recipes… I love donburis, so I attempted to replicate one using eggplants. Continue reading “FOOD | Spicy Breaded Eggplant”
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”
Happy hump day!
If you’re at a loss of what to prepare for lunch today, I’m sharing with you one of the easiest and delicious vegetable dish I know how to make (there are not many of them, by the way). Continue reading “FOOD | Beans in Oyster Sauce”