Participants in Vegan Filipino Cooking will acquire hands-on knowledge in the preparation of a number of dishes from the Philippines, including a mastery of the various timing techniques necessary to produce just the right consistency, texture, and viscosity of the food. Each participant will be involved in the preparation, cooking, garnishing, and food presentation with the help of expert VZC cooks.
Food is always at the center of celebrations in the Filipino culture. Filipino food is distinguished by its strong combination of sweet, sour, tangy, spicy, and salty flavors. A typical Filipino meal often consists of white rice eaten with a variety of dishes and desserts, all of which taste better when consumed with family and friends.
The Philippines is surrounded by water, which is why seafood is the main source of protein. However, being a tropical country, Pinoys have access to a great many fruits and vegetables. As such, there’s no need to look far for healthy food choices; one’s own kitchen can easily become a Filipino vegan’s paradise.
Traditional Filipino food uses very little dairy and eggs. Therefore, replacing the meat naturally and effortlessly transforms the dish into one suitable for vegans and vegetarians. It is not surprising, then, that this course will open up a world of possibilities to go vegan in a delicious and exciting cuisine.
What You Will Learn
Participants will explore how to make authentic Filipino dishes, vegan style, using available plant-based ingredients. You will acquire the basic skills necessary to prepare and achieve the distinctive taste and flavor of Filipino food. The creativity and inventiveness involved in this course will inspire you to prepare vegan food that is both healthy and delicious, which you will then enjoy for lunch. A recipe book is included in the cost of the course.
Filipino Vegan Dishes (menu items highlighted)
Sizzling Sisig (grilled mushroom, smoked tempeh cooked in garlic, ginger, chilli, and vegetable mayonnaise)
Adobo (seitan/tofu with garlic stewed in vinegar)
Kaldereta (vegetable medley, smoked tempeh cooked in tomato and coconut milk sauce)
Tortang Talong (grilled stuffed eggplant)
Pansit Bihon (rice sticks mixed with vegitables)
Puto (Steamed Bun)
Fresh Lumpiang Ubod (bamboo shoots, yam, mushroom, beans, carrots and cabbage in a vegan wrap, topped with fresh garlic and peanut sauce )
Sinigang sa Sampalok (fresh tamarind vegitable stew with okra, eggplant, spinach, taro, tomato)
Vegan Dinuguan (black beans stewed in ginger and vinegar)
Tinola (raw papaya stewed in ginger and chilli leaves [excellent for cold and flu!])
Nilaga (boiled vegetables including mushroom, taro, cabbage, chilli and banana plantain)
- Other Dishes
Arroz Caldo (rice gruel, almost like congee cooked in ginger and tumeric)
Raw Mango Salad (depends on the availability of raw manila mango fruit)
Pinakbet (vegetable medley including bitter gourd [momordica charantia], yam, eggplant, squash, long beans, bean seeds, and ginger)
Bicol Express (chilli and coconut flavored stew)
Apritada (seitan/mushroom stew)
Kalamay with jack fruit (Steamed rice cake topped with crystallized coconut cream in heavy jackfruit syrup)
Suman (sweet rice in banana leaves)
Buko Pandan (coconut water in boiled Pandan leaves)
Sago (Boiled Pandan leaves with tapioca & vanilla)
Instructor, Maria Delia Zamora Crosby
Maria Delia, a member of the Vermont Zen Center, grew up in the Philippines and moved to Canada in 1998. She has lived in the U.S. since 2003. Delia is an illustrator, cartoonist, pre-med student and a talented cook, skilled at adapting her native dishes to vegan cooking. The food she creates is not only delicious, but beautiful.
E-mail Maria Delia
Assisting Maria Delia will be Ramiro Barrantes and Louise Piché, both long-time members of the Zen Center and experienced cooks.