The Happy Home Cook: Maja Blanca and Latik Topping

The Happy Home Cook: Maja Blanca and Latik Topping

Filipinos serve Maja Blanca in a container lined with banana leaves. Because of its simple methods, you can easily make this pudding at home. because of its simple methods. Perhaps the hardest part is waiting for it to set so you can finally eat it!

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The Happy Home Cook: Quinoa Lugaw

The Happy Home Cook: Quinoa Lugaw

Lugaw is a Filipino porridge with rice as its main ingredient no less. Lately though, my parents have been watching their sugar intake. My dad is diabetic and avoids white rice (which could be tough when you love Filipino food). I don’t want him to break his low-sugar diet but I also don’t want him to give up entirely on Filipino food. So when I make him lugaw, I switch rice to quinoa. Much to everyone’s surprise, the quinoa lugaw doesn’t taste that much different from its rice counterpart.

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The Happy Home Cook: Vegan Munggo Stew (Munggo Guisado)

The Happy Home Cook: Vegan Munggo Stew (Munggo Guisado)

Munggo Stew is probably one of the (if not the) easiest Filipino dishes to veganize because the main component of the dish is not the meat but the beans. And it traditionally has tofu!

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The Happy Home Cook: Vegan Arroz a la Cubana

The Happy Home Cook: Vegan Arroz a la Cubana

Arroz a la Cubana is a vibrant Filipino dish made of ground beef topped with saba bananas. Astig Vegan travels to Manila to feature a vegan version created by chef, Kitchen Revolution.

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The Happy Home Cook: Vegan Filipino Spaghetti

The Happy Home Cook: Vegan Filipino Spaghetti

There used to be only one way I knew how a spaghetti sauce should be -savory, sweet, and meaty. Growing up in the Philippines, I was exposed to only the Filipino-style spaghetti sauce. While the Italian version focuses on the flavors of the tomatoes, the Filipino version focuses on the sweet meat.

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The Happy Home Cook: Vegan Dinuguan

The Happy Home Cook: Vegan Dinuguan

There’s no doubt about it, Dinuguan is one scary-looking dish. It’s all black with mysterious looking ingredients (because they’re covered in thick, black sauce). Also, learning that the sauce is pig’s blood grosses people out. But the reason Filipinos don’t mind its appearance is because the taste makes up for it. It has the perfect balance of savory, sweet, with a touch of tang. It’s rich, creamy, and perfect with starch like steamed rice or steamed rice cake aka puto.

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The Happy Home Cook: Vegan Filipino Macaroni Salad

The Happy Home Cook: Vegan Filipino Macaroni Salad

Compared to the Italian, Mediterranean, and other versions, Filipino Macaroni Salad is the sweeter and heartier counterpart. If it’s up to me, I would eat a whole bowl as entree and dessert (and I have).

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The Happy Home Cook: Vegan Filipino Chicharon

The Happy Home Cook: Vegan Filipino Chicharon

Vegan Filipino Chicharon is a fun little snack that has dried shiitake mushrooms coated in rice flour and sweet rice flour then deep-fried. Another way to make it is by deep-frying dried yuba skin.

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The Happy Home Cook: Vegan Kare-Kare (Filipino Peanut Stew)

The Happy Home Cook: Vegan Kare-Kare (Filipino Peanut Stew)

Kare-kare is a classic and beloved Filipino stew made of meat and vegetables in thick and creamy peanut sauce, traditionally with shrimp paste (bagoong) and rice on the side. Filipinos often reserve this dish for big parties like town fiestas, christenings, even weddings. It’s a dish that’s both celebratory and celebrated.

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The Happy Home Cook: Vegetable Lumpiang Shanghai

The Happy Home Cook: Vegetable Lumpiang Shanghai

Could you veganize pork lumpia without tofu, mushroom, or gluten?

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