Creamy Macaroni Soup

Written and Posted By: Margie Babon   The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little More »


Written and Posted By: Margie Babon   To make vegetarian Gazpacho soup, omit the anchovy paste, instead use only natural chopped red tomatoes. By using zucchini instead of chopped cucumber makes a More »

Puree of Vegetable Soup

Posted By: Margie Babon     2 tbsp. olive oil 3 leeks, including light green parts, finely chopped 4 carrots, peeled and slice in cube 3 zucchini (courgettes),  sliced  in clube 3 More »

Curried Corn Soup

Posted by: Margie Babon   Slices of lemon blend with the taste of curry makes this soup elegant to serve and taste special!   2 tablespoon olive oil 2 leeks including tender More »

Soba Noodle and King Oyster Mushroom Soup

Posted By: Margie Babon     300 gms dried soba noodles 6 cups vegetable stock 2 cups of water ¼ cup yellow miso 1 tsp. peeled and grated fresh ginger 200gms king More »

Split Pea Soup

    1 tbsp. olive oil 1 yellow onion, finely diced 1 celery stalk, thinly sliced 2 small carrots, peeled and thinly sliced 1 cup dried green or yellow split peas, rinsed More »

Herbed Cucumber Soup with Toasted Almonds

    2 medium size cucumber, seeded if necessary, coarsely chopped 6 cups vegetable stock 2 cups vegetable based cream ¼ cup finely chopped fresh flat-leaf (Italian) parsley 2 cloves garlic, minced More »

Category Archives: Special Cuisine

Vegan Menudo

Written and Posted by: Margie Babon



Menudo is a Filipino dish simmer in tomato sauce. It is like the version of chili beans except Menudo is made of carrots and potatoes. In this recipe, we use defatted flour or Textured Vegetable Flour (TVP) is a highly nutritious soy product. It is a complete protein without fat that is excellent alternative to meat. A good source of dietary fiber, iron, magnesium and phosphorous. Whatever recipe you want to create, TVP makes a wide variety of dishes. Make sure that you buy TVP that is 100% gluten-free.


2 cups gluten-free TVP

5 potatoes, chopped in small cube

2 carrots, chopped in small cube

2 bell pepper, chopped in small size

1 stalk celery, chopped

½  cup cooked green peas

1/2 cup vegetable broth for saute

4-6 cups vegetable broth for simmering

1 cup tomato sauce

2 tbsp. tomato paste

2-3 tbsp soy sauce

2 tbsp. palm oil

4-6 cloves garlic, chopped

2 bay leaf

1 onion, chopped

Freshly cracked black pepper

Sea salt


  1. In a large sauce pan over medium heat, warm palm oil and saute garlic until you can smell the aroma then add chopped onions and saute for 3 minutes.
  2. Add tomato paste then saute for 2 minutes.
  3. Add potatoes and carrots and saute for 2 minutes then add ½ cup vegetable broth then saute for 5 minutes then add 1 cup tomato sauce
  4. Add soy sauce, bay leaf and 2 cups gluten-free TVP and 4-6 cups of vegetable broth then cover to simmer for 20-25 minutes until potatoes and carrots become soft.
  5. Add cooked green peas and the rest of the ingredients.
  6. Season with sea salt and freshly cracked black pepper
  7. Garnish with chopped cilantro and serve with rice


Enjoy Vegan Menudo with rye bread or rice



Vegetarian Pad Thai

Written and Posted By: Margie Babon


Enjoy this vegetarian Pad Thai with your own choice of nuts that you can mix aside from peanuts! This is so easy to prepare, just stir-fry the vegetables for 5 minutes while soaking Pad Thai noodles in cold water for 10 minutes.

The more you add cilantro as garnish and fresh lime juice, the more tastier this recipe could be. Add more adventure in Pad Thai by adding sambal olek for spicier noodles!


 Pad Thai-close up


Rice Noodles Pad Thai

Mung beans sprout

Sesame seeds

Carrots, slice thinly (julienne)

Bell peppers, slice in strips (julienne)

4 blocks tofu, slice into cubes, fried, set aside

1 tbsp soy sauce

1 tbsp olive oil

Sesame oil

Sambal olek (for spice)

Sea salt

Freshly cracked black pepper

4 cloves garlic, chopped

1 medium size sweet onion, chopped

2-3 tbsp fresh lime juice

1 medium size lime, cut in wedges

½ cup chopped cilantro

Chopped nuts (peanut or walnuts)


  1. Soak rice noodles in cold water for 10 minutes or according to the package instructions.
  2. Warm large sauce pan in a high heat then add oil.
  3. Saute garlic until golden brown. Add onion then saute for another 3minutes until caramelized.
  4. Add mung beans, carrots, bell pepper, chopped cilantro and lime juice then cover and simmer for 3-5 minutes.
  5. Mix rice noodles and stir fry for 5 minutes.
  6. Season with salt and freshly cracked black pepper.
  7. To serve, top with tofu, chopped cilantro and peanuts. Add slices of lime wedges on side.
  8. Serve while hot!


Pad Thai-ingredients

Simple ingredients of vegetarian Pad Thai that you can mix together thru’ stir fry


Vegetarian Pad Thai

Serve vegetarian Pad Thai with fresh slices of lime wedges



A Filipino Feast, part 1

Written and Posted By: Margie Babon




Like other culture and tradition, Philippines has its own unique taste when it comes to food. Though we were influenced by Chinese and Spanish, we have our own kinds of food especially when it comes to dessert. Filipinos like to eat sweet after meal. Desserts are made of fruits and vegetables that are prepared in different way and called in different names.

To become a vegetarian in the Philippines is not difficult. As we have a lot of recipes made of vegetables except Filipinos like to mix “meat” in veggies. If you are aspiring vegetarian or just a starter, all you have to do is to omit the meat ingredients and replace it with tofu or mushroom or just cook it as plain vegetables.

Because I am proud of our own recipes, this month of April, we will share three recipesin every post. By sharing egetarian versions of Filipino recipes, we do hope that this will inspire you more not to go back as meat eater but to explore more recipes that will suit your taste as vegetarian.

Here is the first part on Pancit Bihon, LumpiangTogue and Ginatan.

Enjoy cooking! Happy eating!



Pancit Bihon (Flour Noodles with Sautéed Vegetables)


Pansit taste better when served with slices of calamansi

Influenced by Chinese, we love pancit bihon or any kind of pancit in any occasion. In Filipino superstitious belief, it says that to include pancit on birthdays will give long life to the celebrant.

This vegetarian version includes oyster mushroom that will add more flavor especially if saute in low heat for twenty minutes until it becomes golden brown.  To taste the freshness of vegetables, make it crunchy by simmering it for only 3 or 4 minutes.



250gms bihon (noodles)

6 blocks tofu, slice into small cubes

Cooking oil

Soy sauce

200gms oyster mushroom, sliced

Quarter cut cabbage, sliced into thin strips

200 gms Green beans, cut in diagonal

2 small carrots, cut into thin slices (like julienne)

1 small onions, chopped

3 cloves garlic, minced

Chinese parsley (for toppings)

Sea salt and freshly ground pepper

  1. Using small deep frying pan over medium heat, fry tofu cubes until light brown. Drain on paper towel and set aside.
  2. Bring out deep sauce pan, use 2tbsp cooking oil then sautee garlic until aromatic then add onion.
  3. Add 6 cups of water, ¼ cup of soy sauce, and freshly ground pepper and bring to a boil. Add bihon. Mix well the noodles until it absorbs all the water and noodles become soft. Add sea salt and set aside.
  4. In another sauce pan, use 2 tbsp. oil to sauté garlic until light brown then add onions.
  5. Add oyster mushroom and sauté for 10-15 minutes in low heat
  6. Then add all the vegetables. Add 1/3 cup of water and 2 tbsp. of soy sauce.
  7. Cover the veggies and wait for 3-4 minutes.
  8. Add sea salt and freshly ground pepper to taste
  9. Mixed veggies as toppings on pansit. Add chopped Chinese parsley
  10. Serve pancit with slices of calamansi


Lumpiang Togue

(Bean Sprout Vegetable Wrap)


Pancit is best if paired with fried vegetable wrap dip in sweet and sour vinegar sauce.

Bean sprout or called “togue” in Filipino is all-time favorite as snack or to pair with rice.

Lumpia can be made special by adding sweet potatoes and slices of carrots and tofu while sauce for dipping tastes good if mixed with slices of fresh red onions and cucumber. Do not add soy sauce to togue, instead use only salt to season. Soy sauce will make togue sour (this is based on my personal experience for cooking togue for how many years).



500 gms Bean Sprout

1 medium size carrots, julienne slice

2 large orange sweet potatoes

2 block of firm tofu, slice in small cubes

3 cloves garlic, minced

1 medium size red onion, chopped

2 tbsp cooking oil

Sea salt

Freshly ground pepper

1 pack vegetable wrap (readymade)

Cooking oil for frying


For sauce:

4tbsp cane sugar

2 tbsp soy sauce

½ tsp of sugar

Chopped cucumber (small cubes)

Small slices of red onion


  1. Wash bean sprout and drain.
  2. Over medium heat bring out deep sauce pan and add 2 tbsp cooking oil
  3. Saute garlic until aromatic then add onions and saute for 3 minutes
  4. Add small cubes of tofu and saute for 3 minutes.
  5. Add carrots, sweet potatoes and togue (bean sprout) and add ¼ cup of water the cover and simmer for 5-8 minutes.
  6. Add sea salt and freshly ground pepper.
  7. Use ceramic bowl and spoon some mixture to let it cool down
  8. Prepare the wrap by placing on a flat plate
  9. Spoon mixture then wrap by folding first both sides (to seal the sides) before rolling.
  10. Use shallow frying pan over medium heat, fry each wrap per batch.
  11. Drain each friend wrap on a paper towel
  12. Prepare the sauce by combining all the ingredients.
  13. Serve lumpia while piping hot


IMG_5872 copy

Saute slices of tofu


sweet potato

Add sweet potatoes and carrots



Add bean sprout (togue) then cover to cook


IMG_5880 copy

Season with salt and freshly cracked pepper


Spoon some portion on vegetable wrap

wrap lumpia

Fry in cooking oil making sure it has enough oil to cook all the sides

frying lumpia

Drain fried lumpia in paper towel to remove excess oil





(Vegetable mix in Coco milk)

IMG_5912 copy

A popular merienda (snack) in Filipino home is Ginatan made of mixture of vegetables in coconut milk and sugar. This sweet snack is also served as dessert after a complete meal. To make this mixture aromatic, add ripe pieces of jack fruit. The secret to make thick and creamy sauce aside from coconut milk is by adding freshly prepared sticky rice balls or galapong in Filipino and use the natural which is white in color and not the violet one made of artificial food coloring.


IMG_5905 copy

Cut bananas diagonally


Ripe jack fruit makes Ginatan smells so good

IMG_5909 copy

Sticky rice that was formed into balls




6 sweet potatoes, slice in cubes

12 banana saba, slice diagonally

200 gms  white galapong, form into small balls

1 ½ cup of semi-washed sugar

8 cups water

2 cups coconut milk

250 gms ripe jack fruit


  1. Using large deep casserole over medium heat, boil slices of sweet potatoes using  8 cups of water and 2 cups of coconut milk until sweet potatoes become semi-cooked
  2. Add all the ingredients and boil for 10-15 minutes. Mix veggies once or twice making sure ingredients will not stick at the bottom.
  3. Adjust the sweetness by adding more sugar if you want the mixture sweeter.
  4. Serve ginatan while hot




Ginger and Mushroom Noodle Soup

Posted By: Margie Babon


Try this noodle soup in a mixture of different flavor and ingredients by using Japanese style noodles, Chinese cabbage and Italian olive oil with chili in Asian flavor of ginger.


ginger and mushroom soup


1 medium size ginger, finely chopped

100 gms shiitake mushroom

150 gms Japanese style noodles

8 small Chinese cabbage

8 cups vegetable stock

4 cloves garlic finely chopped

2tbsp vegetable oil

3-4 tbsp. sesame oil

Salt to season

Chili in olive oil (for garnish)

2tbsp. freshly grated ginger (for garnish)


  1. Cook the Japanese style noodles according to the instructions. Set aside.
  2. Using a medium size casserole in medium heat, sauté finely chopped garlic in vegetable oil until aromatic. Add finely chopped ginger and sauté for 10 minutes.
  3. Add shiitake mushroom and sauté for 15 minutes.
  4. Pour vegetable stock and simmer for 15 minutes.
  5. Add sesame oil, salt, and Chinese cabbage and simmer for 5-8minutes.
  6. Transfer the soup in a bowl with noodles.
  7. Garnish with freshly grated ginger and chili with olive oil when serving.
  8. Serve piping hot. Makes 4-5 bowls.


Banana Heart in Coconut Milk

Posted By: Margie Babon


Banana heart in coco milk

To clean and cut a banana heart is a skill, this recipe is quite challenging when it comes to cleaning and chopping the banana heart.

How to clean the banana heart, check this link:


What you need:

1 medium size of banana heart, properly cleaned and cut into small strips

1 small onion, chopped

3 cloves garlic, minced

1 tsp. ginger

1 ½ cup coconut milk

¼ cup water

2 tbsp. vegetable oil

Sea salt

Chili pepper (optional)

Tofu (optional)


How to Cook

  1. Using a large heavy pan, warm 2 tbsp. vegetable oil over medium heat. Saute ginger for 3 minutes. Add garlic and sauté for 5minutes then add chopped garlic and sauté for another 5 minutes.
  2. Add tofu puff or fried tofu (this is optional). If you want to have protein extender, tofu will do with the banana heart.
  3. Add strips of banana heart. Saute for 3 minutes then add ¼ cup of water, boil for 10minutes then add coconut milk.
  4. Cover the pan and simmer banana heart for 20-30 minutes until tender.
  5. Season with salt.
  6. You can add chili pepper to add spice.
  7. Serve with rice.


banana heart with chili pepper

Banana heart in coconut milk is a very Filipino classic recipe.


Mushroom Bopis

Posted By: Margie Babon



Mushroom Bopis

Bopis is authentic Filipino dish and to add more chili is a perfect combination for wine or beer.


250 gms. Dried shiitake mushroom, soaked then boil and sliced in tiny cubes (set aside boiled water from shiitake mushroom)

4  blocks tofu (100gms), sliced in tiny cubes,

1 medium size carrots, sliced in tiny cubes

2 bell pepper, sliced in tiny cubes

1 radish, sliced in tiny cubes

1 cup tomato sauce

2 tbsp. soy sauce

2 tbsp. cooking oil + 2 tbsp. for tofu bits

4 cloves garlic, minced

1 medium size onion, finely chopped

Sea salt

Freshly cracked black pepper

Bay leaf

1/2 tsp. freshly sliced Chili


  1. In a large saucepan over medium heat, warm 2 tbsp. cooking oil for 30 seconds
  2. Sauté garlic for 1-2minutes, add onion then sauté for 3minutes to caramelized onion.
  3. Add shiitake mushroom and sauté for 10 minutes
  4. Add 2tbsp. cooking oil and saute tofu tidbits sauté for 5 minutes.
  5. Add radish, carrots, bell pepper, 1-1/2 cup of water from boiled shiitake mushroom, 1 cup tomato sauce, bay leaf and simmer for 15minutes.
  6. Add sea salt and freshly cracked pepper to taste.
  7. Makes 5-6 servings.



Bopis is a Filipino cuisine using the lungs of the pig as the meat. This vegetarian version is 100% guilt-free of animal cruelty.



Mushroom Adobo with FreshThyme


Adobo is a Filipino classic recipe. Usually has brown sugar to taste a little sweeter. Here is the vegetarian version of the famous adobo recipe using rice vinegar which is perfect to use,  has lighter taste suited for vegetable.


Mushroom adobo-LR


4 large potatoes, 500gms

1 large king oyster mushroom, 200gms

100 gms. fried tofu, sliced lengthwise

1 medium size onion

4 cloves garlic, minced

2 tsp. fresh thyme, finely chopped

2 tbsp. cooking oil

¼ cup soy sauce (5 tbsp soy sauce)

4 tbsp. rice vinegar

¾ cup vegetable stock

Sea salt

Freshly ground pepper


  1. In a large sauce pan, warm cooking oil and sauté minced garlic until slightly brown. Add onion and sauté for 3 minutes.
  2. Add mushroom and saute for 4 minutes. Add potatoes and tofu, soy sauce, vegetable stock and vinegar. Cover  and simmer for 20-25 minutes.
  3. Then add fresh thyme, sea salt and freshly cracked pepper.
  4. Makes 4-6 servings.


Note: If you want to have more sauce, add ¼ cup of vegetable stock, 2tbsp. soy sauce and 1 tbsp. vinegar and simmer for 5minutes.



Special Vegetable Paella


Creating paella with homemade vegetable patties made of organic mushroom & onion. You can use mushroom as alternative to veggie patties.



2 cups Jasmin rice
2 Organic Mushroom & Onion patty
3-5 bulb of Artichoke (canned), slice in the middle
5 Broccoli florets
4 ripe tomatoes
6 cloves garlic
1/4 cup red Onion, finely chop
1/2 cup Black pitted olives
1/2 cup green pitted olives, slice in half
1/2 cup Green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup Red bell pepper, thinly slice
Small bunch String beans, slice to 2 inches
Small bunch Asparagus, slice to 2 inches
1 cup Carrots, diced
1 cup green peas
1 tsp Saffron (15-20gms)
1/4 tsp Spanish Paprika
2 tbsp extra virgin Olive Oil
1 tbsp canola oil (for veggie patties)
1 cup Parsley
1/2 tsp Sea Salt
1/2 tsp fresh ground Pepper
4 cups Vegetable stock
1/4 cup Pineapple tidbits
6 Cherry tomatoes


Preparing ingredients
1. Finely chop red onion, red & green bell pepper and 6 cloves of garlic and parsley leaf.
2. Slice tomatoes to half. Using a box grater or hand grater, puree the tomatoes discarding the seed and skin. Alternatively, you can use tomato paste but I choose to use fresh ripe tomatoes.


To prepare the rice and flavor base
1. To prepare sofrito (a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes including paella). In a non-stick skillet or large pan, heat 2 tbsp. olive oil over medium heat. Sauté garlic, onion, parsley and bell pepper. Add paprika and tomato puree and cook for 4-5mins. Set aside the red bell pepper as you will need this for toppings. Transfer sofrito in a bowl and wipe clean the pan.
2. Heat 2 tbsp. of extra virgin olive oil in the pan and cook the dice carrot, red and green red bell pepper. Bring 4 cups of vegetable stock to boil, add saffron and Spanish paprika. Simmer for 5 minutes.
3. Add jasmine rice and distribute it well with the vegetable stock mixture. Add 1 ½ tsp. sea salt and fresh ground pepper. Cover and cook for 15 minutes without stirring.
4. When rice absorbs the stock, don’t be tempted to stir it, lower the heat to avoid too much toasted socorrat (toasted paella rice bottom that is highly prized).
5. Add broccoli, artichoke, string beans, cherry tomatoes and asparagus around the paella rice, cover the pan and cook for 8 minutes. Notice the vegetables are cook separately and not with the rice. Steam for half-cooked to make it crunchier and look fresh.
6. Season with sea salt and fresh ground pepper if desired.
7. When you smell the paella rice toasting, remove paella pan from the heat.

To prepare Vegatty toppings
1. In a non-stick pan, heat 1 tbsp. of canola oil and fry Organic mushroom & Onion patties
2. When nearly cook, divide the patty into 4 slices

To prepare the Paella
1. Add Vegatty’s Organic Mushroom & Onion patties top with Sofrito, a cup of green peas and sliced bell pepper
2. Cover the paella pan with foil until warm


Presenting the Paella
Finally, present the paella with pineapple tidbits, black and green pitted olives and lemon wedge.

Make 4-6 servings.



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