Tagala Brothers: Vegetarian Voices and Violins
Here, from an episode of Ruffa and Ai, performing So Happy Together. The brothers were raised and homeschooled by musically-inclined parents and have been vegetarian since 1991. They were breastfed and are supporters of the breastfeeding movement, garnering for themselves the Lifetime Achievement Award of Breastfed Princes at the Malacanang Palace, 2009.
Thank you Nona D. Andaya-Castillo of Vegetarian Philippines, for the link! Vegetarian Philippines advocates vegetarianism and breastfeeding.
Ginisang Munggo

This is a soup I love to serve to omnis. It took me weeks to get the taste to how I like it.
Ingredients:
1 cup munggo
10 cloves of garlic (5 crushed, 5 minced)
5-6 cups water
vegan bouillion cube
4 native tomatoes
1 kilo gluten, sliced into 5mm thick strips
1 bunch malunggay
1 onion, minced
2 1/2 tablespoons olive oil
calamansi – optional
Directions:
In a covered medium pot, boil water, 5 pieces of crushed garlic, and munggo for 1 hour or until the skin comes off the munggo. Add the vegan bouillon cube.
In another pot, saute minced onion (till it sweats) then add the minced garlic (till it browns lightly), and then, the tomatoes, in olive oil.
When the tomatoes become tender, add the gluten. Stir fry until the gluten absorbs the flavors of the previous ingredients. Add more olive oil if needed. Set aside until the munggo is ready.
Add the munggo soup to the stir-fry mixture. Allow the soup to boil again.
Add the malunggay leaves.
Serve immediately. Squeeze a bit of calamansi juice, if desired.
Vegan’s Hundred
1) Copy this list into your blog, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out or italicize any items that you would never consider eating.
1. Molasses
2. Cactus
3. Scrambled Tofu
4. Grilled Portobella Caps
5. Horseradish
6. Sweet Potato Biscuits
7. Cornbread
8. Vegan Cole Slaw
9. Carrot/Squash/Sweet Potato Soup
10. Fiddlehead Ferns
11. Roasted Garlic
12. Umeboshi
13. Almond Butter
14. Aloe Vera
15. Fresh Bagels
16. Butternut Squash
17. Truffles/truffle oil
18. Fruit wine made with something other than grapes
19. Wasabi
20. Coconut Milk Ice Cream
21. Heirloom tomatoes
22. Apple cider
23. Mango
24. Quinoa
25. Papaya
26. Raw Scotch Bonnet
27. Goji Berry
28. Fennel
29. Vegan Chocolate Chip Cookie
30. Radishes
31. Starfruit
32. Sourdough bread
33. Sangria
34. Sauerkraut
35. Acai
36. Blue Foot Mushrooms
37. Vegan Cupcakes
38. Tempeh
39. Falafel
40. Spelt Crust Pizza
41. Oyster Mushrooms
42. Jicama Slaw
43. Edamame
44. Hemp seeds/milk
45. Champagne
46. Persimmon
47. Avocado
48. Tofu Pesto Sandwich
49. Vegetable juice
50. Seitan
51. Prickly pear
52. Almond Milk
53. Concord Grapes
54. Ramps
55. Coconut Water
56. Arugula
57. Vidalia Onion
58. Kale/Collards/Swiss Chard
59. Honeycrisp Apple
60. Taro Root
61. Vegan Smores
62. Grapeseed Oil
63. White Peach
64. Pita bread with hummus
65. Chestnut
66. Guava
67. Vegan Oatmeal Cookies
68. Vegan marshmallows
69. Plantains
70. Mache
71. Beets
72. Pickles
73. Liquid Smoke
74. Meyer Lemon
75. Veggie Paella
76. Vegan Lasagna
77. Kombucha
78. Soy Milk
79. Loose tea
80. Lychee fruit
81. Tempeh Bacon
82. Sprouted Grain Bread
83. Lemon Pepper Tofu
84. Vanilla Bean
85. Watercress
86. Carrots
87. Vegan Pie
88. Edible Flowers – at Sonya’s Garden
89. Corn Chowder
90. Vegan (raw) chocolate
91. Yellow Kiwi
92. White Flesh Grapefruit
93. Harissa
94. Coconut Oil
95. Jackfruit
96. Risotto
97. Spirulina
98. Tangerine
99. Sorbet
100. Fresh Peas
Gulay Girl♥
The Best Sisig Ever
This is the best sisig ever, hands down.

It approximates the texture and taste of real sisig better than all of the restos that have tried. And Look Ma, no clogged arteries! (Please let me know if you’ve discovered a sisig better than this!)
Too bad I don’t live in Quezon City. The people in Greens would see a lot more of me if I did!
Greens
92 Scout Castor Street Barangay Laging Handa , Quezon City
02 376 2781
Calling for Reservations
Gulay Girl: Hi. Can I make a reservation for tonight, please?
Reservation Guy: For what ar?
GG: Huh?
Reservation Guy: For what ar?
GG: Pardon me?
Reservation Guy: For what time, ma’am?
GG: Oh, 7:30.
RG: How many pax?
GG: Four.
RG: OK, that’s four f**ks.
(Oh no!)
The Best Thing About a Delayed Flight

The best thing about a delayed flight especially when you’re travelling Seattle-Manila via Delta Airlines, is when you’re billeted at Hotel Nikko in Narita, Japan, and you get to sample their in-house buffet for free! It is not a 5-star hotel by any means, but the food was impressive. It is authentic Japanese food at its best! This photo doesn’t do their miso soup justice, because it is not the miso soup served there. Hehe. Sorry. This is one of my stock photos. I didn’t bring my camera to the dining room area, and I was super hungry that I didn’t want to go back to the hotel room to grab it. I am just disappointed that there weren’t any labels for the dishes, because I wanted to research for recipes.
Kitchen Revolution
I tried the cupcakes at Kitchen Revolution, which makes vegan cupcakes, cakes, cookies and bars! I’ve since ordered banana bars from them and they were superb!
TOSS BP Pasta!
I got inspired by Melissa d’Arabian’s stint at The Next Food Network Star. She had a helpful tip to add each ingredient “to let the flavors build”. It was something that stuck when she was learning to make ratatouile (remember EZPOT?), and she applied this is in their grill challenge with habaneros. Anyway, I hope my interpretation is right – I’m thinking once the “chemical change” is apparent in one ingredient so that it is more receptive of the last ingredient’s flavor, then it is time to add the next one. I wanted to see if the tip applied to making a pasta using whatever you had in the pantry. So here it is – I humbly present to you my sundried tomato and basil pasta, which I’ve nicknamed TOSS BP for tomato, olives, sea salt, sundried tomato, basil, pepper/parmesan cheese.
Melissa – you are the tip master!
250 g whole wheat pasta, cooked according to package directions
1 medium firm tomato (get the orange kind), chopped, seeds included
1/2 to 1 cup oil-packed sundried tomato, coarsely chopped
about 2/3 cup olives (get the ones with pimiento in the middle)
4 cloves of garlic, sliced
1-2 tablespoons olive oil
1/2 to 1 cup fresh basil, chopped
vegan “parmesan cheese”
sea salt, to taste (optional)
pepper
1. Saute the garlic in olive oil until lightly browned.
2. Add the fresh tomato. Cook in the oil until it softens and soaks up the flavor of the garlic.
3. Add the olives. Season with some sea salt until you get the desired taste.
4. Add the sun-dried tomato and basil. (Here, I’m not cooking it too long because 1). the sun dried tomato has it’s own flavor that I don’t want to mess with; 2). I don’t want to overcook the basil so it adds a nice, fresh texture as well as it’s distinct flavor)
5. Season with pepper.
6. Top with vegan parmesan cheese. If using parmesan cheese with sodium, do away with the sea salt.
Buon Appetito!
Slicing Techniques
Melissa d’Arabian talks to a kitchen klutz about slicing techniques. I have to warn you – she cuts a piece of chicken, but everything else is non-meat. Go Melissa! (She recently became a Seattle-ite. Woohoo!)
http://blog.seattlepi.com/video/bcplayer.asp?bcpid=1543292903&bctid=37938850001
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