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.

This slideshow requires JavaScript.


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!

This slideshow requires JavaScript.