Cleodia Martinez Archives - Forks Over Knives

Air-Fried Vegan Lumpia

Cleodia Martinez — Tue, 05 Sep 2023 17:25:51 +0000

The crispy Filipino spring rolls known as lumpia are traditionally stuffed with minced meat and vegetables, but this vegan version from Cleodia Martinez features a succulent filling of mushrooms, mashed sweet potato, and quinoa for extra texture. The veg-forward stuffing is infused with simple but flavorful seasonings, and the delicate wrappers get delightfully crispy in the air fryer sans oil. Make sure to look for egg-free lumpia wrappers in the frozen section of Asian markets, and while you’re there pick up some spiced vinegar to use as a dipping sauce. If you can’t find the vinegar, feel free to use reduced-sodium soy sauce, Sriracha, hoisin sauce, or any other tasty sauce that you think would pair well with crunchy, savory air-fried lumpia. Happy snacking!

For more vegan Filipino recipes, check out these tasty ideas:

Yield: Makes 16 lumpia

1 cup diced peeled sweet potato
1½ cups cooked quinoa
½ cup thinly sliced fresh shiitake mushrooms, stems removed
¼ cup fresh or thawed frozen green peas
1 teaspoon onion powder
Sea salt, to taste
Freshly ground black pepper, to taste
Eight 8-inch frozen round lumpia wrappers, thawed
Spiced vinegar, such as Datu Puti Spiced White Vinegar (optional)

Instructions

Place sweet potato in a large pot with enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender; drain. Transfer sweet potato to a large bowl. Mash until creamy. Let cool 5 minutes.
Add the next five ingredients (through salt and pepper) to the mashed potato. Stir to combine filling.
Cut lumpia wrappers in half to make 16 semicircles.
Prepare an assembly station with the wrappers, a large cutting board, a bowl of water, and a large platter.
Place flat edge of a wrapper semicircle near you on cutting board. Place about 2 tablespoons of the filling near flat edge, leaving a ½-inch margin. Fold in sides and roll up like a burrito. Dip a finger into bowl of water and run along the seam to seal. Transfer to platter. Repeat with the remaining filling and wrappers.
Preheat an air fryer to 380°F. Place assembled lumpia in a single layer in airfryer basket. (You may need to work in batches.) Air-fry 6 to 8 minutes or until crisp. Serve lumpia with spicy vinegar for dipping (if using).

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Vegan Ube Ice Cream

Cleodia Martinez — Mon, 21 Aug 2023 18:39:54 +0000

Ube, aka purple yams, are a popular ingredient in Filipino cuisine and make for an eye-catching treat that instantly brings a smile to your face. This frosty vegan ice cream blends the colorful spuds with maple syrup, vanilla, and plant-based milk to create a delicious earthy-sweet flavor that will leave you licking your fingers for every last drop. Feel free to include the optional frozen banana to create a creamier texture so your nice cream resembles halo-halo, another classic Filipino dessert with a custardy composition. Sprinkle each scoop with shredded coconut to get a taste of island life with each scrumptious bite.

For more nice cream recipes, check out these tasty ideas:

Strawberry Nice Cream Sundaes
Caramelized Pineapple Nice Cream
Mexican Chocolate Nice Cream
Or take a look at our full collection of nice cream recipes

Yield: Makes 2 cups

2 medium ube (purple yams), peeled and quartered
½ of a banana, frozen (optional)
½ cup unsweetened, unflavored plant-based milk
¼ cup pure maple syrup
2 teaspoons pure vanilla extract
Lemon juice, to taste
2 teaspoons shredded coconut, toasted (optional)

Instructions

Place yams in a medium saucepan; add enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until very tender; drain. Spread evenly on a parchment-lined baking sheet. Freeze at least 4 hours.
Transfer yams to a blender. Add frozen banana (if using), the plant milk, maple syrup, vanilla, and lemon juice. Cover and blend until smooth.
Spoon nice cream into bowls and top with shredded coconut (if using).

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Grilled Chinese Eggplant with Spiced Vinegar Sauce

Cleodia Martinez — Fri, 04 Aug 2023 17:32:05 +0000

This satisfying side dish will steal the show at your next cookout. When you’re shopping for ingredients, look for Chinese eggplants that have smooth, unblemished skin and feel heavy for their size: This means they’re perfectly ripe and ready to grill. Sizzle them over the flames (or on a grill pan) until you see delicious char marks start to form on the tender skin. While the eggplants roast, whip together the spiced vinegar sauce: Known as sukang sawsawan in the Philippines, it features white miso for subtle umami flavor and a red Thai chile pepper for heat. (Feel free to omit the chile if you aren’t a fan of spice.) Fresh cilantro creates a colorful garnish that will entice everyone around the table to have an extra helping.

For more excellent eggplant recipes, check out these tasty ideas:

Fried Rice Waffles with Silken Braised Eggplant
Sichuan Eggplant with Potatoes
Thai Basil Eggplant
Or take a look at our full collection of eggplant recipes

Yield: Makes 4 cups

4 Chinese eggplants, halved lengthwise and crosswise
1 cup apple cider vinegar
¾ cup chopped red onion
3 cloves garlic, minced
1 tablespoon brown pure cane sugar or coconut sugar
1 teaspoon freshly ground black pepper
1 teaspoon white miso paste
1 red Thai chile pepper, sliced, or a pinch of crushed red pepper (optional)
Fresh cilantro leaves (optional)

Instructions

Grill eggplants cut sides down over medium 5 minutes or until tender when squeezed with tongs. Flip and grill 3 minutes more. Transfer to a platter.
In a medium bowl whisk together the next seven ingredients (through chile, if using). Spoon some over grilled eggplants; serve the remainder for dipping. If you like, top with cilantro.

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Filipino Cucumber Salad (Ensaladang Pipino)

Cleodia Martinez — Mon, 31 Jul 2023 17:28:19 +0000

Commonly paired with grilled foods, ensaladang pipino is a Filipino cucumber salad that brightens the flavor of whatever it’s served alongside. Cucumber, carrot, radish, and red onion soak in a tangy pickling liquid that’s enhanced with garlic and black pepper to deliver drool-worthy results. All you have to do is stick everything in a Mason jar and let it chill for several hours before topping your meal with the eye-catching nibbles. This recipe will keep up to one week when stored in an airtight container in the refrigerator.

For more recipes that use pickled veggies, check out these tasty ideas:

Yield: Makes 3 cups

1 English cucumber, thinly sliced
½ cup apple cider vinegar
½ of a medium carrot, peeled and thinly sliced
½ of a daikon radish, thinly sliced
¼ of a red onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons freshly ground black pepper

Instructions

In a large jar or glass bowl combine all ingredients. Add ½ cup water. Seal jar or tightly cover bowl. Chill at least 8 hours before serving.

The post Filipino Cucumber Salad (Ensaladang Pipino) appeared first on Forks Over Knives.

Vegan Sisig

Cleodia Martinez — Wed, 05 Jul 2023 17:27:31 +0000

Traditionally, sisig is a pork-heavy Filipino dish featuring spicy, sour, and citrusy flavors that blend together into a mouthwatering aroma. In this vegan version, minced tofu and mushrooms take the place of meat and the spice levels are lowered quite a bit (although you’re welcome to add more heat if you like). Colorful bell peppers dot the umami-rich mixture with earthy sweetness, and a simple mixture of tamari and lemon juice flavor the meal with savory-tart notes. Be sure to thoroughly slice and dice the tofu and mushrooms for this stir-fry medley, because the finer the mince, the better the mouthfeel and the more flavor you’ll get with each bite. Serve vegan sisig inside lettuce leaves for a handheld meal, or scroop over brown rice for extra heartiness.

For more vegan lettuce cup recipes, check out these tasty ideas:

Yield: Makes 4 cups

1 16-oz. package extra-firm tofu
1 lb. fresh cremini mushrooms, chopped
8 oz. fresh shiitake mushrooms, stems removed, caps chopped
1 cup finely chopped yellow onion
1 cup finely chopped bell pepper, any color
¼ cup low-sodium coconut aminos or reduced-sodium tamari
Lemon juice, to taste
Freshly ground black pepper, to taste
8-10 butter lettuce leaves

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Place tofu between two clean cotton towels and weigh down with a heavy plate 20 minutes to remove as much liquid as possible.
Finely chop tofu and spread out in a single layer on the prepared baking sheet. Bake 10 minutes. Turn tofu over and bake 8 minutes more.
Meanwhile, in an extra-large skillet cook mushrooms over medium-high 2 minutes or until lightly browned, stirring frequently. Transfer mushrooms to a bowl.
In the same skillet cook onion over medium 5 minutes or until lightly browned, stirring occasionally. Add bell pepper; cook 1 minute more. Add baked tofu, browned mushrooms, coconut aminos, lemon juice, and black pepper. Stir to combine. Cook until heated through. Serve scooped into lettuce leaves or over brown rice.

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