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Make It Plant-Based! Filipino

Ria Elciario-McKeown
€27.50
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animal-free
Author_Ria Elciario-McKeown
bowls
breakfast
brunch
Category=WBJ
Category=WBN
Category=WBT
champorado
dairy alternative
dinners
eggplant
ensaladang
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eq_food-drink
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eq_isMigrated=2
eq_nobargain
eq_non-fiction
Filipino
fried rice
green mango
healthy recipes
herbs
jackfruit
lentil
lugaw
lumpia
mains
noodles
okra
Philippines
plant-based
recipes
rice cakes
salads
sisig
sitaw
snacks
soups
Spices
spring rolls
staples
starters
stews
sweets
taro
tofu
treats
Vegan

Product details

  • ISBN 9781523525621
  • Weight: 710g
  • Dimensions: 180 x 232mm
  • Publication Date: 22 May 2025
  • Publisher: Workman Publishing
  • Publication City/Country: US
  • Product Form: Hardback
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Description

Discover the deliciousness of vegan versions of favorite Filipino foods-part of Workman's new series of passionate plant-based cookbooks.

Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Filipino 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:

*Spicy Curried Taro Leaves
*Sizzling Mushroom and Tofu Sisig
*Chickpea Lumpia
*No-Churn Ube Ice Cream
*Sweet Banana Spring Rolls
And much more!

Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, 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!
About Ria Elciario-McKeown
Ria Elciario-McKeown is a Filipino Canadian writer covering food and culture. At age twelve, Ria and her family emigrated from Manila to Toronto, where she was exposed to a world of new ingredients and flavors. She watched with fascination as her parents incorporated western ingredients into their traditional Filipino dishes, ultimately shaping her unique cooking style. Ria studied culinary arts at George Brown College, where she gained in-depth knowledge of cooking techniques. She has since worked in kitchens and written recipes for outlets such as Food52, Food Network Canada, and Chatelaine. When she's not working on food, Ria works as a creative producer and screenwriter.

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