Make It Plant-Based! Filipino

Discover the deliciousness of vegan versions of favorite Filipino foods—part of Workman’s new series of passionate plant-based cookbooks. 

Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Filipino shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes such as: 

*Spicy Curried Taro Leaves
*Sizzling Mushroom and Tofu Sisig
*Chickpea Lumpia
*No-Churn Ube Ice Cream
*Sweet Banana Spring Rolls
And much more!

Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the endless possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!

Preface
Introduction
Keep Your Kitchen Stocked

Breakfast and Brunch
Mango and Coconut Chia Pudding
Breakfast Chocolate Porridge (Champorado)
Cozy Rice Porridge (Lugaw)
Garlic Fried Rice (Sinangag)
Banana Ketchup Fried Rice
Filipino-Style Tofu Sausage  (Longganisang Tokwa)
Classic Avocado Smoothie
Silken Tofu with Sago Pearls and Syrup (Taho)
Mango-Coconut Smoothie

Salads, Starters, and Staples
Green Mango Salad (Ensaladang Mangga)
Eggplant Salad (Ensaladang Talong)
Pomelo Salad (Ensaladang Pomelo)
Quick Pan-Fried Eggplant in Soy Sauce  (Pritong Talong)
Tangy Pickled Papaya (Atchara)
Multipurpose Tofu Crumbles
Crispy Pan-Fried Tofu
Daily Dipping Sauce (Sawsawan)
Crunchy Garlic Chips
Golden Coconut Curd (Tagalog Latik)

Stews and Soups
Low-and-Slow Vegetable Stew  (Afritadang Gulay)
Squash and Green Bean– Coconut Stew  (Ginataang Kalabasa at Sitaw)
Creamy Jackfruit-Coconut Stew  (Ginataang Langka)
Mung Bean Stew (Ginisang Munggo)
Hearty Peanut Stew (Kare Kare)
Vegetable Noodle Soup (Sotanghon)
Earthy Mushroom Noodle Soup  (Mushroom Batchoy)
Filipino Wonton Soup (Pancit Molo)
Silky Noodle Soup (Pancit Lomi)

Dinners and Mains
Stir-Fried Squash with Okra, Long Beans,   and Eggplant (Pinakbet)
Spicy Curried Taro Leaves (Laing)
Tofu and Green Bean Stir-fry  (Ginisang Tokwa’ t Sitaw)
Stir-Fried Bok Choy with Ground Tofu  (Ginisang Pechay at Tokwa)
Bok Choy Adobo (Adobong Pechay)
Roasted Mushrooms with Sticky Adobo Sauce
Sizzling Mushroom and Tofu Sisig
Stovetop Coconut and Lemongrass Rice
Arroz a la Valenciana
Vegetable Stir-Fried Noodles  (Pancit Guisado)
Noodles in Annatto Gravy (Palabok)
Vegetable Spring Rolls (Lumpiang Gulay)
Fresh Spring Rolls (Lumpiang Sariwa)

Snacks
Crunchy Vegetable Fritters (Okoy)
Garlicky Fried Peanuts (Adobong Mani)
Adobo Fries
Steamed Mushroom Buns  (Siopao Mushroom Asado)
Chickpea Spring Rolls (Lumpiang Garbanzo)
Vermicelli Spring Rolls (Lumpiang Vermicelli)

Sweets and Treats
Banana Fritters, Two Ways (Maruya)
Banana Chips
Steamed Rice Cakes Wrapped in Banana Leaves  (Suman)
Sweet and Sticky Coconut Rice Cake (Biko)
Flat Rice Cakes in Coconut Syrup  (Palitaw sa Latik)
Glutinous Rice Balls in Coconut Soup  (Ginataang Bilo Bilo)
Creamy Strawberry and Mango Sago  (Mangga Sago)
No-Churn Ube Ice Cream
Fried Twisted Doughnuts (Bicho-Bicho)
Sweet Banana Spring Rolls (Turon)
Cassava Cake
Coconut Hand Pies (Buko Pie)
Peach-Mango Float
Chilled Coconut and Pandan Dessert Salad  (Buko Pandan)
Cranberry-Calamansi Fizz
Pineapple Margarita

Resources
Acknowledgments
Index
About the Author