{"product_id":"make-it-plant-based-filipino-60-recipes-for-vegan-soups-stews-noodles-snacks-and-desserts","title":"Make It Plant-Based! Filipino: 60+ Recipes for Vegan Soups, Stews, Noodles, Snacks, and Desserts","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface \n\u003cbr\u003e Introduction \n\u003cbr\u003e Keep Your Kitchen Stocked \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBreakfast and Brunch\u003c\/b\u003e\n\u003cbr\u003e Mango and Coconut Chia Pudding \n\u003cbr\u003e Breakfast Chocolate Porridge (Champorado) \n\u003cbr\u003e Cozy Rice Porridge (Lugaw) \n\u003cbr\u003e Garlic Fried Rice (Sinangag) \n\u003cbr\u003e Banana Ketchup Fried Rice \n\u003cbr\u003e Filipino-Style Tofu Sausage (Longganisang Tokwa) \n\u003cbr\u003e Classic Avocado Smoothie \n\u003cbr\u003e Silken Tofu with Sago Pearls and Syrup (Taho) \n\u003cbr\u003e Mango-Coconut Smoothie \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSalads, Starters, and Staples\u003c\/b\u003e\n\u003cbr\u003e Green Mango Salad (Ensaladang Mangga) \n\u003cbr\u003e Eggplant Salad (Ensaladang Talong) \n\u003cbr\u003e Pomelo Salad (Ensaladang Pomelo) \n\u003cbr\u003e Quick Pan-Fried Eggplant in Soy Sauce (Pritong Talong) \n\u003cbr\u003e Tangy Pickled Papaya (Atchara) \n\u003cbr\u003e Multipurpose Tofu Crumbles \n\u003cbr\u003e Crispy Pan-Fried Tofu \n\u003cbr\u003e Daily Dipping Sauce (Sawsawan) \n\u003cbr\u003e Crunchy Garlic Chips \n\u003cbr\u003e Golden Coconut Curd (Tagalog Latik) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eStews and Soups \u003c\/b\u003e\n\u003cbr\u003e Low-and-Slow Vegetable Stew (Afritadang Gulay) \n\u003cbr\u003e Squash and Green Bean-Coconut Stew (Ginataang Kalabasa at Sitaw) \n\u003cbr\u003e Creamy Jackfruit-Coconut Stew (Ginataang Langka) \n\u003cbr\u003e Mung Bean Stew (Ginisang Munggo) \n\u003cbr\u003e Hearty Peanut Stew (Kare Kare) \n\u003cbr\u003e Vegetable Noodle Soup (Sotanghon) \n\u003cbr\u003e Earthy Mushroom Noodle Soup (Mushroom Batchoy) \n\u003cbr\u003e Filipino Wonton Soup (Pancit Molo) \n\u003cbr\u003e Silky Noodle Soup (Pancit Lomi) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDinners and Mains\u003c\/b\u003e\n\u003cbr\u003e Stir-Fried Squash with Okra, Long Beans, and Eggplant (Pinakbet) \n\u003cbr\u003e Spicy Curried Taro Leaves (Laing) \n\u003cbr\u003e Tofu and Green Bean Stir-fry (Ginisang Tokwa't Sitaw) \n\u003cbr\u003e Stir-Fried Bok Choy with Ground Tofu (Ginisang Pechay at Tokwa) \n\u003cbr\u003e Bok Choy Adobo (Adobong Pechay) \n\u003cbr\u003e Roasted Mushrooms with Sticky Adobo Sauce \n\u003cbr\u003e Sizzling Mushroom and Tofu Sisig \n\u003cbr\u003e Stovetop Coconut and Lemongrass Rice \n\u003cbr\u003e Arroz a la Valenciana \n\u003cbr\u003e Vegetable Stir-Fried Noodles (Pancit Guisado) \n\u003cbr\u003e Noodles in Annatto Gravy (Palabok) \n\u003cbr\u003e Vegetable Spring Rolls (Lumpiang Gulay) \n\u003cbr\u003e Fresh Spring Rolls (Lumpiang Sariwa) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSnacks\u003c\/b\u003e\n\u003cbr\u003e Crunchy Vegetable Fritters (Okoy) \n\u003cbr\u003e Garlicky Fried Peanuts (Adobong Mani) \n\u003cbr\u003e Adobo Fries \n\u003cbr\u003e Steamed Mushroom Buns (Siopao Mushroom Asado) \n\u003cbr\u003e Chickpea Spring Rolls (Lumpiang Garbanzo) \n\u003cbr\u003e Vermicelli Spring Rolls (Lumpiang Vermicelli) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSweets and Treats\u003c\/b\u003e\n\u003cbr\u003e Banana Fritters, Two Ways (Maruya) \n\u003cbr\u003e Banana Chips \n\u003cbr\u003e Steamed Rice Cakes Wrapped in Banana Leaves (Suman) \n\u003cbr\u003e Sweet and Sticky Coconut Rice Cake (Biko) \n\u003cbr\u003e Flat Rice Cakes in Coconut Syrup (Palitaw sa Latik) \n\u003cbr\u003e Glutinous Rice Balls in Coconut Soup (Ginataang Bilo Bilo) \n\u003cbr\u003e Creamy Strawberry and Mango Sago (Mangga Sago) \n\u003cbr\u003e No-Churn Ube Ice Cream \n\u003cbr\u003e Fried Twisted Doughnuts (Bicho-Bicho) \n\u003cbr\u003e Sweet Banana Spring Rolls (Turon) \n\u003cbr\u003e Cassava Cake \n\u003cbr\u003e Coconut Hand Pies (Buko Pie) \n\u003cbr\u003e Peach-Mango Float \n\u003cbr\u003e Chilled Coconut and Pandan Dessert Salad (Buko Pandan) \n\u003cbr\u003e Cranberry-Calamansi Fizz \n\u003cbr\u003e Pineapple Margarita \n\u003cp\u003e\u003c\/p\u003e Resources \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index \n\u003cbr\u003e About the Author\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRia Elciario-McKeown\u003c\/b\u003e is a Filipino Canadian writer, recipe developer, and creative producer. At age twelve, Ria and her family moved from Manila to Toronto, which ultimately shaped her unique approach to blending contemporary cooking techniques with traditional Filipino cuisine. Her recipes and articles have been published in media outlets such as Food52, The Kitchn, Food Network Canada, and more. When she's not writing about food, she covers design and culture for various magazines.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eDiscover the deliciousness of vegan versions of favorite Filipino foods--part of Workman's new series of passionate plant-based cookbooks. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, \n\u003ci\u003eMake It Plant-Based! Filipino\u003c\/i\u003e 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: \n\u003cp\u003e\u003c\/p\u003e *Spicy Curried Taro Leaves \n\u003cbr\u003e *Sizzling Mushroom and Tofu Sisig \n\u003cbr\u003e *Chickpea Lumpia \n\u003cbr\u003e *No-Churn Ube Ice Cream \n\u003cbr\u003e *Sweet Banana Spring Rolls \n\u003cbr\u003e And much more! \n\u003cp\u003e\u003c\/p\u003e Part of an exciting series including \n\u003ci\u003eMake It Plant-Based! Indian\u003c\/i\u003e, \n\u003ci\u003eMake It Plant-Based! Mexican\u003c\/i\u003e, and \n\u003ci\u003eMake It Plant-Based! Southern\u003c\/i\u003e, 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!\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Elciario-McKeown, Ria\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-05-13\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Southeast Asian|Cooking|Vegetarian|Cooking|Specific Ingredients|Natural Foods\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Philippine|Vegetarian cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781523525621\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781523525621\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":51110228263190,"sku":"SP-9781523525621","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781523525621_spiral.png?v=1774947875","url":"https:\/\/lusper.myshopify.com\/products\/make-it-plant-based-filipino-60-recipes-for-vegan-soups-stews-noodles-snacks-and-desserts","provider":"Lusperbooks","version":"1.0","type":"link"}