Vegetarian Friendly Restaurants in Manila

All Veg!!!

Greens. The best time to make that trip is during their vegetarian food festivals and make sure to try their vegetarian isaw, fried shitake, tofu kebabs, and cap your meal with their non dairy chocolate or apple walnut cake. Celphone#09185687649

Bodhi in the SM Malls and Evergreen in Glorietta 4 Food Court --- if you miss Pinoy food, you can get veggie versions of kare kare, menudo, afritada, etc. Try their Bopis! Take some home and make a yummy bopis fried rice! Upside: Fastfood.

Downside: Uses corn oil which is not the best oil to use for cooking

Has a Separate Vegetarian Menu

New Bombay. The flavorful Indian food is matched by the graciousness of the owners. This Indian restaurant has its humble beginnings along Buendia near the “riles.” Now they have 3 branches, open til midnight. Dela Costa St, Makati # 8192892 / 893750; Wilson St. # 7270737 /
7234135; Columns, Gil Puyat # 9013275

Red Kimono. If you and your girlfriends are craving for modern Japanese cuisine, then this is the place to go. I highly recommend their Kyuri Kani salad and their Crunch Veggy Maki as starters and their Vegetable Katsu curry for your entrée. For their mouth watering menu, visit
www.redkimono.com.ph/veg_menu.htm Tiendesitas # 7061464 and The Fort Strip # 816-6642

Queens. Craving for variety? This is a good place for you. They serve Indian, Malaysian, Indonesian, and Pinoy fusion. At the end of the meal, have their homemade Indian style ice cream. My personal fave is the pistachio. 146-B Jupiter Street, Makati # 8951316

With Vegetarian Options

Alba’s Spanish Restaurant. I highly recommend their Paella Verde. Call them in advance if you want other vegetarian food like plain potato croquettes and artichokes in olive oil without the jamon. Makati # 896-6950 Tomas Morato # 925-1912

Som’s Noodle House. Feast on their Thai curries! Their vegetarian red curry and tofu in yellow curry is to die for! Pair these dishes with the vegetarian red curry rice. You can also request patis-free Som Tam (papaya salad) to add an ultra fresh dimension to your meal. Algiers St, parallel to Rockwell Drive, # 7578079

Lai Lai. They can make a vegetarian version of your much loved Chinese dishes. Just tell the manager and they’ll prepare it for you. Request them to skip the MSG. I highly recommend this place for your weekend family gatherings. It’s worth the trip. 839-843 Ongpin Street, Binondo,
Manila.

Sonya’s Garden. When you go to Tagaytay, this is the place to go. They have a fantastic dressing for their freshly picked salad. And don’t forget to ask for the tarragon tea in the end. Before you leave, get chocolate cake from their bakery. (with eggs though!) # 09175329097,
09175335140 for reservations.

Likha Diwa. The restaurant opened after I graduated from the UP, Diliman. Located at the former Gulod, Likha Diwa serves creative Pinoy vegetarian alternatives like kare kare and tofu in coconut milk. For people on the go, try the vegetarian wraps, similar to burritos. If you like
Durian, they have a yummy durian milkshake. 1 Lot J. Francisco St. Brgy. Krus na Ligas, UP Diliman Quezon City # 925-5522

Zaifu. Request for vegetarian miso ramen with lots of vegetables – definitely a spot hitter. Powerplant Mall, Rockwell

Isshin. If you miss dumplings, they can serve vegetarian gyoza! You can also request for vegetarian miso ramen. 1024 Arnaiz Ave, Makati., # 844-1512

Zong. Order the vegetable fried rice and the steamed broccoli with garlic. Ask for some ginger in oil on the side. You can also request them to make vegetarian fried string beans without the Malaysian shrimp paste. Great for family style dining. The Fort Strip · Any Italian Restaurant should be able to prepare a vegetarian pasta dish. My favorite is the angel hair Pomodoro
with mascarpone cheese in Pasto at the Fort and the spicy Contadina with fresh homemade pasta in Bellini’s at the Marikina Shoe Expo in Cubao, # 9132550

[Taken From www.artofliving.org.ph]

Finding my center in food

Yesterday, I signed up for yoga classes in Pulse Yoga Makati. My New Year attempt in getting back on track with a healthy life style. I've been eating so much junk these days.

I know I need to lose the five pounds I've gained from eating all things creamy and fattening sweet goodies during the holidays. No regrets though, food and getting to spend time with my family eating is always something worth dieting after for.

While Lisette tells me she's going on this Buko (Coconut) fast which i think made her sick yesterday.

A friend suggested a low starch diet.

I've been pretty lenient with food these days. I know I should be paying more attention. I'm thinking I should go on a fast to cleanse all the toxins that I've taken in from the holidays. Fasting is a good way to start the year. Start clean, lean and healthy (In my case, not so lean, since I gained five pounds hanging out with my niece nephew eating donuts, cakes and ice cream.) Not minding our 20 year metabolism age difference.

One Bean Gone Green

When I was in NYC, I opted to work in vegetarian place because I wanted work that will support the lifestyle that I am creating. Something that is very challenging to do when you are living in Manila. I also wanted to explore possibilities of creating beautiful tasty food.

So I got a job at The Green Bean Cafe in NYC, located at the upper east side. It's a tiny vegetarian joint in this side of town serving tasty pasta dishes, casseroles, salads (galore!), cakes, cookies, cupcakes (that I used to ice! I am the best cupcake icer!) Icing beautiful vegan cupcakes is one of the highlights of my day at Green Bean.

Luis is one of my favorite human beings in Green Bean. He used to make me some amazing salads!

When I started, I asked Barabara, Darrel's (the owner) mom if I could work in the kitchen but they needed someone to be in the counter and so I stayed in the counter and so I did. Where I got to learn making dark green juices and enjoy too. We get all the extras that we make. I felt my skin to be really radiant while I was working in that place.

Pasta with Creamy Brocolli Sauce

Ingredients:

1/3 cup olive oil
1 carrot, sliced
1/4 cup garlic
2-3 cups broth
1 cup chopped onion
2 cups cream, whipped
1/4 kilo tomatoes, quartered
1 big broccoli, cut into flowerettes, blanched
Salt and pepper to taste

How to cook Pasta with Creamy Brocolli Sauce:

• Cook 1/2 kilo pasta of your choice according to package directions. Toss with olive oil. Saute garlic, onion, carrots, tomatoes and broccoli. Set aside.

• In the same pan, stir in whipped cream and broth. Season to taste. Return sauteed vegetables and let cook for a few seconds before tossing in cooked pasta.

• Sprinkle with parmesan cheese and serve.

COOKING AND HEALTH TIPS:
Crisper Veggies
Line the bottom of crisper with a paper towel to absorb liquids that make veggies wilt.

Frozen Vegetables
A quick way to separate vegetables is to pour boiling water over them in a colander and then add them to your casserole or stove-top dish to finish cooking.

[Taken from Filipino Vegetarian Recipe.com]

Have a Vegetarian Christmas!!!

With Christmas just around the corner and preparations in full swing, you might be starting to think of meal planning for the big day. It can often be challenging for vegetarians and those catering for them to get a meat-free Christmas dinner just right, especially since not all vegetarians will be happy with just roast potatoes and vegetables. Even for non-vegetarians, a meat-free dinner can be a heart-healthier option and can eliminate the pressure of finding oven space and waiting for the turkey to cook.

Meat-free mycoprotein roasts or fillets with stuffing and all the trimmings make a delightful dinner and you can marinade them with garlic and red chillies for an extra kick.

Serve up veggie burgers made with beans and lentils for a tasty fibre fix.

A nut roast made with walnuts, almonds and hazelnuts can be a delicious way to get a heart-healthy omega-3 boost.

Stuff large mushrooms and peppers with a mixture of couscous, onions, sliced peppers, carrots, almonds and fresh herbs. Mushrooms are a good source of potassium, which is great for a healthy blood pressure Butternut squash is low in fat and full of fibre and can be roasted and served with quinoa, spinach, courgettes and tomatoes.

Although roasted vegetables are traditional accompaniments to a Christmas dinner, why not go for something fresh and different such as a salad with spinach, red onion and pomegranate. Avocados can be a heart-healthy addition to a salad as they may help lower cholesterol.

A homemade tomato, basil and oregano sauce can be a heart friendly alternative to the high fat, high salt gravy. If you're feeling really adventurous why not try a tomato, cucumber and onion relish.

It doesn't matter if you're having a vegetarian dinner or not, remember to include a wide variety of vegetables and use herbs instead of salt to help keep your heart healthy this Christmas.

[From Medical News Today 10 Dec]

Spiced Coconut Sweet Potato

Spiced Coconut Sweet Potato

(Serves 4)

Ingredients
1 Onion, chopped
3 Garlic Cloves, crushed
2 Large Chillies, finely chopped
1 teasp Ground Turmeric
1 teasp freshly grated Root Ginger
Salt and Black Pepper
1 tbsp Soy Sauce
240ml/8fl.oz. Coconut Milk
360ml/12fl.oz. Water
1 tbsp Lemon Juice
450g/1lb Sweet Potato, peeled and sliced

Directions

1. Place all the ingredients, except the sweet potatoes, in a large saucepan, bring to a boil while stirring, then reduce the heat and simmer for 5 minutes.
2. Add the sweet potato, mix well and simmer for 15-20 minutes or until the potatoes are tender. Serve hot.

Banana Blossom Ginataan

Banana Blossom Ginataan

2 banana blossoms (I just used the ones in the can, 10 oz drained)
1 cup pure coconut milk
2 tbsp vinegar (if using 5% acidity vinegar, try 1:1 vinegar/water)
1/4 cup sliced tomatoes
1/4 cup sliced onion
2 cloves garlic, crushed
1 tbsp veg oil
2 dried red chillies (optional if you want this slightly spicy)
salt and pepper to taste

If using fresh puso ng saging (banana blossoms): remove the tough covering of the blossoms. Slice thin crosswise. Add 2 tbsp salt and squeeze off bitter juice. Rinse in water and squeeze dry. Set aside.

If using canned puso ng saging: drain, rinse then drain again. Slice thin crosswise. Set aside.

Heat oil in skillet, if using dried red chillies, add them when the oil is hot but not smoking and let the skins darken somewhat before you add the garlic. Saute garlic until light brown. Add onion, fry till translucent, then add tomatoes. Cook for around 3 minutes. Add banana blossoms and vinegar/water mixture and then bring to boil without stirring. Simmer for around 3 minutes. Add salt and pepper to taste and stir. Continue to cook until banana blossom is tender. Add pure coconut cream and remove from heat. Let stand for a few minutes to help develop the flavours.