Vegan Pancit Bihon - Filipino Rice Noodle (vegan)

Pancit Bihon is a Filipino noodle dish that is similar to the Chinese Chow Mein noodle except it is made of rice noodle or Bihon, and it consist of vegetables and meat, like pork, chicken or shrimp. It is usually served during one's birthday in the Philippines because the noodle symbolizes long life and good health as long as the noodles are not cut into bite size lengths. Here's a vegan version of Pancit and I hope you like this recipe.

INGREDIENTS:
1 tbsp grapeseed oil or vegetable oil
3-5 cloves garlic, grated or minced
1 small or 1/2 medium size onion, chopped
2 medium carrots, sliced
2-3 stalk celery, sliced
1/2 head cabbage, shredded
1 16 oz rice noodle, pancit bihon
1 pkg meatless soy protein, 1 inch cut or bite size
1/4 to 3/4 cups low sodium soy sauce, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

DIRECTIONS:

1. Soak the rice noodle in hot tap water for about 5 minutes or until playable. Make sure remove it immediately otherwise it'll it will turn soggy or mushy. Drain the water and set it aside.
2. Cook the meatless soy protein in a non-stick pan or wok until it turns brown. After cooking, set it aside for later.
3. In a large wok or pan, heat the oil on medium heat and add the onion and garlic then sauté until the onion turns translucent. Add the carrots and celery and mix, then cook it for about 3 to 5 minutes. Add the cabbage and give it a good stir, keep stirring until the cabbage is wilted.
4. Combine the rice noodle and soy sauce then mix everything. Make sure to turn the heat on low so that it will not overcook the noodles while mixing all the ingredients together. Give it a good stir and cook for another 3 to 5 minutes until the noodles are cooked and the vegetables are tender. Serve it hot and enjoy.

Vegan Fried Rice

I'll show you how to veganize one of the most ordered item on the Chinese menu the "Fried Rice". Once you taste this, it'll be like dining again in your favorite Chinese restaurant.

Restaurant Style Vegan Fried Rice

Ingredients:
1 tbsp grapeseed oil or any cooking oil
4 stalks green onion or scallions, sliced, leave 2 tbsp for garnishn
2 medium or 1 cup carrots, diced
1 cup frozen or canned sweet peas, rinsed and drained
1 pkg extra firm tofu, crumbled
1 pkg meatless soy protein or any plant-based meat substitute
2 cups of uncooked or 6 cups of cooked jasmine rice, 8 hrs to 1 day old
1/4 cup low sodium soy sauce, to taste
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Directions:

1. Line a colander with 2 sheets of paper towel then place the tofu in it. Place another sheet of paper towel, a small plate (that would fit the colander) and a heavy can on top of the tofu to help it drain the excess liquid.
2.  In a large nonstick wok or skillet, cook and brown the meatless protein over medium heat without using any oil (If you don't have any non-stick pan then use a tbsp of oil to cook it). Remove the meatless protein and set it aside for later.
3. On the same wok, add the oil and green onions then sauté for a minute or until green onion is fragrant. Add the tofu by crumbling it then season it with salt & pepper and give it a good stir. Cook it until any extra liquid has dried and has slightly turned browned.
4. Add the carrots and mix it in. Then season with garlic & onion powder and give it a good stir. Cook it for 3 minutes until the carrots are slightly tender but not done. Occasionally stirring to keep it from burning the bottom.
5. Turn off the heat and add the rice, this will prevent it from overcooking the rice. Add the soy sauce and give it a good stir. Turn the heat back on to low-medium and mix in the peas and meatless protein and stir all the ingredients together until everything is well combined. Cook it for another 3 to 5 minutes or until the rice is hot and soft but not overcooked. Serve it hot and enjoy!

Click on the video below

Vegan Laing with Kale ~ Axille's Vegan Corner

When I was a kid, I use to visit my grandfather (lolo) and grandmother (lola) in the province during summer vacation. In one of the bedrooms of their home, sometimes I would see these huge leaves that resembles a water lily leaf hanging on a clothes line. And at the time I use to think they were just wall decorations of some sort. But other than the wall decorations, I also thought he was hanging it dry to make fans out of it...you know like those folding hand paper fans :). What can I say, I'm just one of those kids that has creative imaginations ;). Then I also remembered that he would cook this really yummy dish called Laing accompanied with rice. Just recently, I recalled those memories then I put 2 and 2 together. I never knew that it was the same leaf that he would use to cook Laing until my sister-in-law's mother cooked one and it brought back memories of my grandfather, and I knew I have to learn how to make it.

My grandfather was from Bicol and I think it is one of the dishes that Bicol is known for so it was one of his specialty.  Laing is mainly made of dried Taro leaves, coconut milk and red hot chilies.

Dried taro leaves can be bought from oriental supermarkets and some online. I've tried it before and unfortunately it doesn't seem to taste like the ones my grandfather makes or the ones they serve in the restaurant maybe because of the way they were processed. I'm guessing like my grandfather use to do, is to get it fresh and hang them dry for a few days before cooking which gives it's distinct flavor. But then again, who would have the time or the resources to do that.

Since this ingredient is rare to find in a regular supermarket and I can't possibly purchase them online every time I have a craving, I had to improvise and find a substitute. The ones that came close to it's texture are collard greens and kale, either curly leaf or lacinato. However, the lacinato kale came close to how it taste but with a combination of other ingredients. So after several experiments, here's my vegan concoction. It's vegan because it doesn't have any meat and also it's low in calorie because I'm only using 1 can of coconut milk instead of 2 or more which is usually called for in this recipe. I think it's the closest to how my grandfather use to make it. Even though its not the same, at least it's satisfyingly good.

Laing (vegan)

Ingredients:

1 tbsp oil
1 medium onion, chopped
3-5 cloves garlic, minced or grated
2 tbsp ginger, grated
1 fresno & 1 serrano pepper, sliced (add 1 more serrano pepper to make it hot)
16 oz. crimini or small portobello mushrooms, chopped
1 to 1 1/2 cups vegetable broth
3-4 stringed or bunches lacinato or dinosaur kale, stem removed and cut bite size pieces
1 13.5oz coconut milk
2-4 tbsp white distilled vinegar, to taste
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

 

Directions:

1. In a large pot, heat the oil and sauté the onions, garlic, ginger, peppers and mushroom, cook it for about 5 minutes or until the mushroom start sweating. Then add the kale and 1 1/2 cups of vegetable broth. Cover with a lid and simmer for about 20 to 30 minutes, occasionally stirring and cook till the kale is al dente.
2. Mix in the coconut milk, vinegar, garlic powder, onion powder, salt & pepper, and give it a good stir. Cook for another 10 minutes or until the kale is completely cooked to your liking and the coconut milk has reduced and thickened. Serve hot with rice and enjoy.

Number of Servings: 8-10

Click below to view the YouTube video

Vegan Banana Muffin ~ Axille's Vegan Corner

This Banana Muffin recipe is not just super easy to make but it's super moist. It's cholesterol free and low calorie too.

Banana Muffin

Serves 12 muffins

Ingredients:
4 large or 5 medium ripe bananas
1 cup raw sugar
1/4 cups vegan butter, softened
1 tsp vanilla extract
2 cups unbleached all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt

Directions:

1. In a medium size bowl mash the bananas then add sugar, butter and vanilla. In another bowl mix together the flour, baking soda, baking powder and salt. Fold in the banana mixture into the dry ingredients gradually until all are completely mixed.
2. Preheat the oven at 350 degrees. Line the muffins pans with muffin cups and use an ice cream scoop to place the batter into each cup.
3. Put the pan in the oven and bake for 10 minutes then turn the pan around and bake it for another 8-10 minutes or until toothpick inserted in the middle comes out clean. Let it cool for 10-15 minutes on a cooling rack before serving.

Click on the video below

Vegan Spicy Asian Potato Salad ~ Axille's Vegan Corner

This recipe came to me after eating some mashed potatoes and I wanted to make it a little spicy. We were out of Sriracha but I found another spicy condiment in our refrigerator that I got from the Asian supermarket. I starting adding this ingredient to some of the dishes I cook or a condiment to any food I eat. It has a different kind of taste that was distinct from the other spices I've used before and I was hooked.  Since then it has been my go to ingredient for when I want to add some kick to my dish. This ingredient has inspired me to create my version of the Potato Salad and the star ingredient is "Sambal Oelek" which is a fresh ground chili paste or hot sauce. It is used in many Asian cuisine as a spice or as an accompaniment to any dish to give it some heat.

Spicy Asian Potato Salad

Ingredients:
3 lbs baby red potatoes, scrubbed
3 medium carrots, diced
2 stalks celery, diced
2 stalks scallions, chopped
1 cup mayo, vegan or dairy free
1 - 2 tbsp Sambal Oelek (chili paste), to taste
2 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
salt & pepper to taste

DIRECTIONS:

1. Place the potato and carrots (sliced in half) in a pot of water.  Bring it to a boil then simmer it with the lid on. Cook for 5 to 10 minutes or until tender. Drain the water and let it cool. Peel the skin off the carrots and dice it. Leave the potato skin on and cut it into quarters, halves or bite size pieces depending on the size of the potato. TIP: Place the large pieces of the potato in the bottom of the pot, medium in the middle and smallest on the top. Place the carrots on the very top of the potato when cooking it all together.
2. In a large bowl, mix the potato, carrots, celery, scallions, mayo, sambal oelek, lemon juice, garlic powder, onion powder, salt & pepper to taste. Carefully mix all the ingredients together until everything is well combined. Chill for 1 to 2 hours before serving.