Jicama Salad

Settled my craving for a refreshing salad to go along with the vegan refried bean tacos I made for dinner tonight.

Jicama is a root that’s sweet and crunchy.  It kind of has the same starchy texture of a potato.  The Spanish brought it over when they colonized the Philippines.

I grew up on this vegetable. I remember eating it during the summers with vinegar. YUM!

For this salad, I cubed jicama, cucumbers, and orange.  I added lime juice (from one lime), a pinch of chili powder, a couple of dashes of cayenne pepper, and salt and pepper to taste.  I mixed all the ingredients together and chilled it in the fridge for 30 minutes.

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Vegan Filipino Bistek (Beef Steak) with Potatoes

Attempted to cook Filipino Beef Steak or “Bistek” for dinner last night for the very first time and it turned out pretty good!  I used vegan “beef” and I also added potatoes to the dish.  My granny used to make this dish for me growing up but instead of using lime juice for the marinade, as I did, she would use calamansi that she would pick right from our tree in our backyard.  The store I went to didn’t have any calamansis so I had to settle for lime juice.  I’ll definitely need to ask my mom to bring some calamansis up next time she visits so I can attempt to make this dish again.

Vegan Shrimp Lumpias

I remember going to family parties and hoping that there would be shrimp lumpias there!  They are usually made with a pork mixture with the tail left on to just hang at the end of the lumpia roll.

Here is my version of shrimp lumpia.  I even left the “tail” part of the vegan shrimp out just to give it that look that I always remembered.  This was my first attempt at making this.  I had a strong craving and experimented in the kitchen.  For my filling, I added tofu, shredded carrots, green onions, garlic, soy sauce, and ground pepper.  When they were done, I dipped them in sweet chili sauce and they were HELLA good!

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