By Elena Johnson This refreshing salad makes a filling lunch or, paired with some crusty bread, a light dinner. Hominy has a unique texture and flavor which compliments the flavors of edamame (immature soybeans), tomato, and basil vinaigrette found in this recipe. Edamame beans...

By Elena Johnson Pan Bagnat is a delicious and hearty sandwich – perfect for bringing on a picnic or serving at a pool party. The style of sandwich comes from the south of France (literal translation: bathed bread) where the bread and ingredients are drizzled with a tangy...

By Elena Johnson This is a convenient recipe since almost all of the ingredients can be found in the pantry. It’s also handy for using up leftover cooked rice. However, if you choose to cook the rice specifically for this recipe, I recommend substituting vegetable broth for the...

by Elena Johnson Bibingka is the richest cake I’ve ever eaten – or baked. But traditionally, it’s loaded with eggs and butter, along with coconut milk, which means it’s also loaded with artery-clogging cholesterol and saturated fat. That’s why I created a heart-healthy egg and...

By Elena Johnson Regular tofu (not the softer “silken” variety) is sold in the refrigerated case of most grocery stores. Medium or firm tofu is a healthy alternative to cholesterol-laden eggs. And tofu absorbs flavors and spices, so this recipe elevates the tomato and garlic...

By Elena Johnson On a recent trip to the Asian market, I found ingredients which inspired me to experiment and create some vegetarian Thai recipes. I wanted to try my hand at vegan versions of the dishes that I normally order at Thai restaurants – my all-time favorite being...

By Elena Johnson While thinking of ways to use plantains in a savory main course, I came up with this recipe for a hearty Meat-Free Puchero. This version pairs a number of sweet flavors – plantains, sweet potatoes, and carrots – with savory flavors from a vegetarian meat...

by Elena Johnson  Pancit is the Filipino meal that brings up many fond childhood memories. While growing up, my grandfather made it every time we visited his house. It quickly became one of my favorites and years later, after I became vegan, my grandfather and I learned together...

by Elena Johnson When you think of Adobo, you probably think of chicken. As the centerpiece of the dish, with only a few other ingredients adding flavor, you may be wondering: is it possible to make a vegetarian version? Fortunately, there are many varieties of delicious...

by Elena Johnson  As a long-time vegetarian, I’ve discovered many quick and easy ways to enjoy all the traditional Filipino flavors I grew up with, but without all the artery-clogging meat, dairy, and eggs. In this four-part series I’ll share with you the vegetarian version of a...