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10 Easy-To-Make Bad Vegans Filipino-inspired Recipes



Not because you’re vegan that doesn’t mean that you cannot indulge in great food! The Philippines is known for their diverse culture, friendly locals, and exquisite cuisine, which is why it is one of the most popular tourist destinations in Southeast Asia.

I am born and raised in the Philippines, and to be honest it is quite difficult to find vegan dishes in my country, however, it’s not impossible!

I will share 10 easy-to-make bad vegans recipe with a classic Filipino flare!


Let’s kick things up with the Filipino-style appetizers

It is not usual for Filipino to have appetizers, but since more and more people are discovering the country people and businesses learned to adapt to some Western customs. Here are my personal favorites which are also very popular among foodies!

Vegan Oven Fried Eggplants with Calamansi and Soy Sauce

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes


  • Eggplant
  • 1 Egg
  • ½ cup Flour
  • ½ cup Bread Crumbs
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 teaspoon Salt
  • Pinch of Pepper
  • Olive Oil
  • Non-stick organic baking spray


  • 2 Calamansi or 3 tbsps. Lemon Juice
  • Soy Sauce


  • Chop your eggplants in fries cut if you’re using American eggplant variety. Chop it in small thin circles for the Filipino eggplant variety. If you’re curious click here to learn more about eggplants.
  • Mix egg, garlic powder, onion powder, salt, and pepper.
  • Whisk for at least 1 minute.
  • Dip your chopped eggplant into the egg mixture.
  • Then Dip your egg mixture to breadcrumbs.
  • Then dip it in flour.
  • Spray non-stick organic baking spray onto the pan.
  • Prep your eggplant on your baking pan.
  • Drizzle the olive oil generously.
  • Bake for 10 minutes if Fries Cut. Bake for 5 minutes then flip the eggplant and bake for another 5 minutes for thin circle cut.


  • Mix Soy sauce with 2 calamansi or 3 tbsps. Lemon juice in one small bowl.


Cheesy Fried Spring Rolls with Ground Beef

Prep Time: 30 minutes | Cook Time: 10 minutes | Total Time: 40minutes


  • 1/2 pound Ground Beef
  • Salt
  • Pepper
  • 1 small onion minced
  • 3 cloves of garlic minced
  • ½ cup Water
  • 1 large carrot, peeled and julienned
  • 4 cups bean sprouts
  • 2 large potatoes (diced and peeled)
  • Canola oil
  • Butter
  • Shredded mozzarella


  • Season ½ pound ground beef with salt and pepper and leave overnight
  • In a skillet over medium heat, heat about 1 tbsp. of melted butter. Add onions and garlic and cook until limp.
  • Cook ground beef on sauteed garlic and onion for 2 minutes
  • Add water and bring to boil. Lower heat, cover, and simmer for about 8 to 10 minutes or until beef is tender and liquid is absorbed.
  • Add carrots and potatoes. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are halfway done.
  • Add bean sprouts and cook, gently tossing to combine, for about 30 to 40 seconds. Season with salt and pepper to taste.
  • Immediately remove vegetable mixture from heat and drain in a colander. Refrigerate for a few minutes to completely cool.
  • Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
  • Spoon about 2 tbsps. of vegetable mixture and shredded mozzarella on the middle of the wrapper.
  • Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log.
  • Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
  • In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown.
  • Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately!


What’s for the main course?

Filipino dishes are notorious for being high in calories and not vegan-friendly, however, it is possible to indulge without sacrificing your health and your philosophy.

Pineapple Fried Rice

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes


  • Chunks of half fresh Pineapple
  • 2 – 3 cups of Steamed Rice
  • 1 Egg (skip the egg if you are vegan)
  • 2 tbsps. of Coconut Oil or enough to coat the bottom of the wok.
  • 2 cloves chopped Garlic
  • Soy sauce or Himalayan Sea Salt to taste (whichever you prefer)
  • Cracked Pepper to taste
  • Diced Green Onion (optional) or you can also use some Bean Sprouts


  • Peel the pineapple, remove the tough center core. Chop half of the pineapple flesh in chunks and set aside.
  • Beat the eggs in a bowl and set aside.
  • In a large wok, put some coconut oil in and tilt it a bit so it coats the wok. Fry the beaten egg in it until it solidifies. When done take the egg out and set aside breaking the cooked eggs in pieces with a fork.
  • Add another tbsp. of oil to the wok and fry the chopped garlic. Saute for about a minute.
  • Add the cooked steam rice. Keep stirring just so the rice doesn’t stick into the wok, if you’re not using a non-stick one.
  • Add the fried egg, the pineapple chunks, salt, and pepper or soy sauce to taste. Keep stirring until all the ingredients are well mixed together.  
  • Remove from heat and scoop some in a pretty plate and enjoy!

Vegan LoMien (Vegan Pancit)

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes


  • Lo-Mein Oriental noodles
  • Chinese Broccoli, Bokchoy, kale or any green vegetable will do
  • Shiitake Mushrooms or any mushroom will do
  • Crushed garlic
  • chopped onion
  • crushed ginger (an inch is good)
  • Tamari Soy Sauce – Use it to your liking!
  • Salt and Pepper to taste
  • You can put julienned carrots or red bell peppers for color and crunch if you wish.


  • Soak or rinse the Asian noodles in hot water for a few minutes (putting them in a rolling boil of water is preferable). Pour the liquid out. Set aside.
  • Put a bit of oil in a wok or large fry pan and saute the garlic, ginger, and onions until soft.
  • Add in the mushrooms and stir for a few minutes until mushrooms are wilted.
  • Add in the green vegetables and continue to stir.
  • When the greens are wilted, add the noodles. Stir until everything is mixed in and cooked.
  • Season with soy sauce, salt, and pepper. Best served with lemon wedges.


Jackfruit and Anchovies Cooked in Coconut Milk Recipe (Ginataang Langka and Daing)

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes


  • Extra Virgin Coconut Oil
  • 8 to 10 pieces Anchovies
  • 1 Onion, peeled and chopped
  • 4 cloves Garlic, peeled and minced
  • 2 to 3 pieces Thai Chili Peppers, stemmed and minced
  • 2 (16 ounces each) packages frozen green Jackfruit (Langka), thawed
  • 1 tbsp. Fish Sauce
  • 1 cup Coconut Milk
  • 1 cup Coconut Cream
  • Himalayan Salt and Pepper to taste


  • In a frying pan over medium heat, heat about 2 tbsps. oil. Add dried fish and lightly fry, turning once or twice as needed. Remove from pan and drain on paper towels.
  • In a pot over medium heat, heat about 1 tbsp. oil. Add onions, garlic and chili peppers and cook until limp and aromatic.
  • Then add jackfruit and cook, stirring occasionally, for about 3 to 5 minutes. Add fish sauce and cook for about 1 to 2 minutes.
  • Add coconut milk and bring to a simmer. Continue to cook for about 10 minutes or until vegetable is tender and liquid is reduced.
  • Add coconut cream and stir to combine. Add dried fish. Continue to cook for about 7 to 10 minutes or until liquid is thickened and begins to render fat. Season with salt and pepper to taste. Serve hot.
  • Best serve with Brown Rice.

Bicol Express

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes


  • 1 tbsp. Canola Oil
  • 1 Onion, peeled and chopped
  • 6 cloves Garlic, peeled and minced
  • 2 tbsps. Shrimp Paste
  • 2 pounds Pork Belly, cut into 1-inch cubes
  • 2 cups Coconut Milk
  • 1 cup Coconut Cream
  • 1 cup Water
  • 14 pieces Thai Chili Peppers, stemmed and minced
  • Salt and Pepper to taste


  • In a wide pot over medium heat, heat oil. Add onions and garlic and cook until softened.
  • Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes until it begins to brown.
  • Gradually add pork and cook, stirring occasionally, until lightly browned.
  • Add coconut milk and water and bring to a simmer. Cook for about 10 to 15 minutes or until liquid is reduced.
  • Add coconut cream and chili peppers. Continue to cook for about 20 to 25 minutes or until pork is tender and sauce begins to render fat.
  • Season with salt and pepper to taste. Serve hot.
  • Best served with Brown Rice.

Vegan Sausage (Vegan Longganisa)

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes


  • 1 ounce dried Shiitake Mushrooms, soaked in warm water for at least 20 minutes, minced
  • 5-8 pieces dried Porcini Mushrooms, soaked in warm water for at least 20 minutes, minced (optional)
  • 6 ounces extra-firm Tofu, drained, pressed, crumbled (preferably super extra-firm, vacuum sealed tofu)
  • ¼ cup organic Brown Sugar
  • 3 Garlic cloves, peeled, crushed, and minced
  • ¼ cup Tomato Paste
  • 1 teaspoon Paprika
  • 1 tbsp. Coconut Vinegar
  • 1-2 tbsp. Chili Oil (or sesame oil for non-spicy version)
  • 2 tbsps. Soy Sauce
  • 1 tbsp. Pine Nuts (crushed) (optional)
  • 1 tbsp. Liquid Smoke
  • Drizzle of Maple Syrup
  • Pinch of Black Pepper
  • Pinch of Sea Salt
  • 1 cup of Breadcrumbs (or more if needed) (check ingredients to make sure it’s vegan)
  • 3 tbsps. refined Coconut Oil


  • Using a bowl, mix all ingredients except for the last two ingredients. Mix thoroughly.
  • Add breadcrumbs. Thoroughly combine everything using your hands so the breadcrumbs could soak up the moisture from the mixture.
  • Set aside and let it marinate for at least 30 minutes in the fridge.
  • Taste mixture and adjust seasoning to taste.
  • Still using your hands, form mixture into sausage links (or whatever shape you desire). Add more breadcrumbs if needed to firm up.
  • Heat medium-sized pan over medium heat.
  • Once hot enough, pour refined coconut oil and let it heat for a minute or two.
  • Fry vegan sausages until all sides have nicely browned.
  • Turn off heat and transfer sausages to a serving plate.
  • Serve hot with your favorite starch on the side.


Time for Dessert

Filipinos are known for having sweet tooth, in fact, there are tons of desserts and delicacies which are mostly based on coconut milk or banana. Here are two of the most famous Filipino dessert recipe:

Banana and Cream Cheese Chimichanga (Cheesy Turon)

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes


  • 4 ripe Saba Bananas
  • ½ cup Brown Sugar
  • Cream Cheese
  • 1 tbsp. Ground Cinnamon
  • 16 Lumpia or Spring Roll Wrappers
  • Vegetable or Canola Oil for frying


  • Thaw lumpia or spring roll wrappers. Peel them apart so now to make preparing the turon easier.
  • Shred cream cheese.
  • Cut each saba banana into four pieces lengthwise. I find it easier to leave the skin on, cut the ends and cut into the four pieces before peeling the skin off each piece.
  • Mix brown sugar and ground cinnamon.
  • Spread the mixture of brown sugar and ground cinnamon in a shallow dish. Roll the banana slices in the brown sugar, making sure each piece is covered with a generous amount of sugar.
  • Place a lumpia wrapper in front of you, then place a banana slice on the wrapper ⅔ of the way down. Add the shredded cream cheese along the length of the banana.
  • First, fold from the bottom up. We want to wrap it tightly.
  • Next, fold the sides in and continue to roll up. Use some water to moisten the top inch before rolling it up completely.
  • Once you’ve rolled all the banana slices, dust the rolls with the remaining brown sugar and ground cinnamon mixture. This will give it a light glaze and a bigger crunch.

Cheddar Cheese Ice Cream Recipe

Prep Time: 10 minutes | Cook Time: 5 minutes | Waiting time: 2 to 12 Hours


  • 2 pcs. Egg
  • 3 cups of Sugar
  • 3 Evaporated Milk
  • 2 cups of All-Purpose Cream
  • 1 cup of Coconut Milk
  • Vanilla Extract
  • 250-gram pack cheddar cheese, slices


  • Stir sugar, cream, evaporated milk, coconut milk, and eggs into a saucepan over low heat until sugar has dissolved.
  • Simmer until thick then remove from heat.
  • Put the cubed cheese into the cream mixture.
  • Then chill in the refrigerator for 3 hours remove and beat for 15 minutes or until the mixture has doubled.
  • Stir in vanilla extract and mix thoroughly. Chill for atleast 2 hours or overnight.


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Bad Vegan Recipes

Cheap eats in Philadelphia under $15



There’s something about finding a “hole in the wall” restaurant that you can then call your own. (or worse, brag about it to others) On most weekends, I head over to Philadelphia to explore. During these times, I do my best to push myself to try new things. Some days the theme could be a big salty bowl of pho. Or maybe a hearty sandwich that makes you warm and fuzzy inside. Or maybe it’s the another cuisine that screams authenticity and takes you to that country.

As you can tell, I like to eat. While eating can be costly in terms of your health, it can also be costly to your wallet…IF you don’t research where the good places are.

Whether you’re a native to the city of Philadelphia, a transplant, or maybe a tourist, I’d like to go over my ever expanding list of cheap food in Philadelphia that has the absolute BEST quality, all under the price point of $15.

UPDATE* This list has last been updated on January 12th, 2019 and will continue to grow as I further explore the city.

Center City

Goldie (Vegan/Vegetarian options)

Dizengoff (Vegan/Vegetarian options)

Dinic’s Roast Pork (BadVegan option)

The Foodery

South Philadelphia

Nam Phuong

Pho 75 (BadVegan option)

Hardena (Vegan/Vegetarian options)

Fountain Porter

Ba Le

China Town

Tom’s Dimsum



Sketch Burger

Old City

Khyber Bar



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Why You Must Start Drinking Slow Drip Coffee



Recently, slow drip has been popular among coffee connoisseur, most probably artisanal-loving individuals who love anything “crafty” aka the millennial hipsters. However, hipsters are not the only one who is catching up to the trend.

Most people love this type of coffee because it’s rich, flavorful, and it’s stronger than your average cup of coffee.


What is a slow drip coffee?

Slow drip coffee or Kyoto-style coffee is a brewing style which was popularized in Kyoto, Japan. This type of coffee is a meticulous drop by drop process where water slowly drips over high-quality coffee grounds.

Slow drip coffee brews for 12 to 24 hours which allows the coffee grounds to soak in water for a richer taste. Most high-end cafes are purchasing Kyoto-styled coffee makers to cater to the demands of their customers.


Slow Drip Coffee vs Average Cup of Coffee

They are so similar but so different. Coffee is coffee but there are various methods which you can brew or make your coffee. Today, I am going to discuss the difference between slow drip coffee and your average cup of Americano or espresso.

The first telltale is the brewing process. There are tons of machine which you can use, however, brewing your coffee average cup of espresso or Americano only needed the usual espresso machine or coffee maker, while slow drip coffee needs a special Kyoto-style coffee maker.

The other difference is the waiting game. In just 3 minutes you can enjoy your espresso, but that does not apply with slow drip coffee. It will take you 12 to 24 hours before you enjoy it.

But, it is worth the wait since slow drip coffee is stronger than the usual cup of espresso and it tastes richer and fuller too!


Why is it better?

Other than the taste, slow drip coffee is also known for their health benefits. For one, it is less acidic than your usual cup of coffee which is good for people who are experiencing gastrointestinal disorders such as ulcers.

Since it’s texture is almost syrup-like and it tastes smooth and delicious by itself there is no need to add sugar or creamer. However, you can still add your sweeteners but I highly recommend using healthier alternatives like stevia, honey, or agave.

You can use coconut, almond, or soy milk as your creamer instead of full cream milk. Which are high in saturated fat. With that in mind, you can avoid diabetes and heart diseases in the long run.

Plus, it is loaded with antioxidants which helps fight cancer, and according to recent studies, coffee helps boost your metabolism by stimulating thermogenesis which helps you burn fat faster.

Slow drip coffee is said to have 2% more Chlorogenic acid which helps break down fat and prevents your body to absorb carbohydrates. But, do not mistake it as a weight loss drink or the “easy way out,” our bodies are capable to be immune to fat burning benefits when we drink too much coffee.

According to the International Journal of Epidemiology, people who drink more coffee are less prone to Type 2 Diabetes and obesity. But, keep in mind that this applies only to black coffee and not the sugar-filled frappuccinos.


Psychological Benefits of Slow Drink Coffee

Drinking slow drip coffee has tons of health benefits, but did you know that it is good for your psychological health?

Recent studies have shown, drinking slow drip coffee will boost your brain’s function without the sudden buzz or crash. Slow drip coffee will increase your brain activity by 11%, according to recent studies.

A good cup of coffee itself is a great stress reliever, it’s like the opposite of lavender! I am a holistic freak, and I want to do everything naturally. I always spray lavender essence on my pillow before I sleep and smell my coffee before I start working.

It is quite weird but it makes sense, because you associate lavender with good sleep and coffee with staying woke, and when you smell your coffee before you work tricks your mind into thinking that you need to stay awake.

Making your own slow drip coffee is rewarding and has a calming effect. It takes patience to make your cup of slow-drip coffee. This is why when you finally drink it you will feel rewarded. Your body’s release of endorphins which gives you a feeling of fulfillment and euphoria.

It has calming effects because it is so aesthetically pleasing when you watch your coffee drop by drop. It’s like the equivalent of rain falling on your window pane for coffee lovers.


Best Slow-Drip Coffee Machine

Slow drip coffee wouldn’t be a slow drip coffee without its slow drip machines. I know that not all of us have access to Kyoto-style coffee makers.

However, that doesn’t mean that we couldn’t make our own slow drip coffee. There are tons of awesome coffee maker brands which are capable of making the best slow drip coffee.

I highly recommend Moccamaster KB 741 because not only it is durable and vintage looking but it also makes good slow drip coffee. It keeps the water at perfect temperature, and you can control your brewing time.


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