Plotting with Namnamsam

Sharing plant-based meal options to lessen our everyday meat-intake. Practicing food activism, one plate at a time.

[namnamsam]

Vegan Katsu Bowl

Our old vegan version of Eggplant Katsu just got better. We have now included additional protein, more flavors, and sprinkled so much love and appreciation into it. I mean, look at it. It’s so pretty it makes me cry because it tastes even better!! You might want to try this recipe at home. There’s nothing like serving this straight from the airfryer. Thank me later!🌷

RECIPE

Vegan Katsu Bowl

WHAT YOU NEED

Eggplant, cut 1-inch thick

Firm tofu, cut 1-inch x 1-inch thick

Flour

Soy sauce and pepper

Garlic powder

Soy milk

Panko or bread crumbs

Sesame oil

Black roasted sesame seeds

Nori flakes

Chopped leeks — garnish on top of your katsu

Vegan Japanese mayo (see recipe below)

Cabbage salad (see recipe below)

Sesame rice (see recipe below)

HOW TO MAKE

In two bowls, place soy milk, flour, soy sauce and pepper in one, and panko or bread crumbs in another. Now you have a wet bowl and a dry bowl.

Dip your eggplant slices and tofu slices on the wet bowl first, then onto the dry bowl. Coat them well, then put them in the airfryer for 5 minutes in 200 degrees.

Once done, set them aside, ready for plating or serving.

Vegan Japanese Mayo

WHAT YOU NEED

100ml Soy milk, unsweetened

100ml Olive oil

1 Tbsp. Lemon squeeze or apple cider vinegar

1 Tbsp. Soy sauce (you may add more, depending on your taste preference)

HOW TO MAKE

Put everything in the blender except for the olive oil.

Blend thoroughly.

Gradually add the olive oil until you get the consistency that you like. I prefer it not so thick.

Pour it in a squeeze bottle and drizzle it generously on top of your eggplant and tofu katsu.

Cabbage Salad

WHAT YOU NEED

Cabbage, shredded

Carrot, thinly sliced

Japanese vegan mayo

Sesame oil

Black roasted sesame seeds

Soy sauce and black pepper

Chili flakes or chili powder

HOW TO MAKE

Combine all ingredients in one bowl. Adjust the taste according to your taste preference.

Serve it on the side of your eggplant and tofu katsu.

Store it in a container. You may make a lot and refrigerate it for later.

Sesame Rice

WHAT YOU NEED

Cooked rice — we usually use brown rice or adlai

Sesame oil

Soy sauce and pepper

HOW TO MAKE

Combine all ingredients in one bowl. Adjust the taste according to your taste preference.

Plate and serve while warm. 🫶🏽

Enjoy your plant-based meal! It is best paired with a loved one. 🌷

[namnamsam]

Mushroom Steak

Recently, we have been frequently cooking this recipe. Despite the fact that the weather has been making me anxious and worried, both for all humans and animals to take shelter, I am equally grateful that it’s been very generous with our mushroom harvests.

This recipe was first enjoyed using portobello mushrooms. However, we had no regular local suppliers available in our area. Good thing brown oyster mushrooms were abundant and had been producing madly in large sizes, more so recently. Just perfect for this recipe to be enjoyed regularly. Eventually, in goes the homemade chimichurri and found out that it’s a match-made in plant-based heaven. 🫶🏽

RECIPE

Mushroom Steak with Homemade Chimichurri (makes 2 servings)

WHAT YOU NEED

4-5 large pieces of Brown Oyster Mushrooms

Olive oil

3-4 cloves of garlic, sliced

4 tbsp. coconut sugar

4 tbsp. paprika

2 tbsp. pink salt

1 tbsp. ground black pepper

2 tsp. garlic powder

1 tsp. cumin

1 tsp. coriander

1 tsp. cayenne pepper

lemon slice

HOW TO MAKE

Place your mushrooms on a baking tray. Drizzle it with some olive oil and place your sliced garlic on top of the mushrooms. Place it in the oven or airfryer for 5 minutes at 200•C.

While waiting, combine all your dry herbs on a plate. Mix well.

Generously coat your mushrooms with the dry herbs once they’re out the oven or airfryer. Make sure that both sides are coated.

Once that is set, place your mushrooms on the griller or grill pan, and cook them for 5-7 minutes per side on high heat.

Serve them sliced over a squeeze of lemon with homemade chimichurri. 🌿

Homemade Chimichurri

WHAT YOU NEED

Fresh coriander or parsley

1 garlic clove

1 siling labuyo or red bell pepper, sliced

Lemon squeeze

Olive oil

2 tsp cane vinegar

Salt and pepper

HOW TO MAKE

Chop your fresh coriander or parsley.

Combine all the ingredients and put them in a small jar.

Refrigerate it overnight before serving so that the flavors come alive just right. ✨

[namnamsam]

Cauliflower Wings

This recipe has been enjoyed by kids of all ages, with so many variations, depending on what sauce you want to coat it with. Here, I’m going to share with you the recipe and a few sauces that you can do with it.

RECIPE

Cauliflower Wings (makes 2 servings)

WHAT YOU NEED

200g Cauliflower florets

3 Tbsp. Cornstarch

1 Tbsp. All-purpose flour

Pink salt and ground pepper

Garlic powder

100ml oil for frying (we use blended olive oil)

1 bowl

HOW TO MAKE

In a bowl, mix all our dry ingredients, adding the cauliflower florets last. Once the florets are in the bowl, shake them to coat them evenly.

In a deep frying pan, add the oil over high heat. Make sure the oil is hot before putting the florets in.

Once that’s set, put the florets in and deep fry them for about 7 minutes on each side, or until it’s golden brown in color.

Set it aside over paper towels to remove excess oil.

Sauce — Gochujang-Garlic

WHAT YOU NEED

1 Tbsp. Gochujang paste

1 Tbsp. Ketchup (whatever best-tasting ketchup you prefer)

1 Tbsp. Garlic paste

1 Tbsp. Sesame oil

2 Tbsp. Soy sauce

A bit of water to make the sauce not too thick

A squeeze of lemon

Nori flakes

Sesame seeds

Sauce — Honey Garlic

WHAT YOU NEED

3 Tbsp. Organic Honey

1 Tbsp. Garlic paste, or 3 Tbsp. Signature Vegan Garlic Sauce

1 Tbsp. Soy sauce

1 Tbsp. Coco sugar or mascovado

2 Tsp. Rice vinegar

A bit of hot water, added gradually

HOW TO DO

In a deep bowl, mix all your ingredients. Mix well and evenly.

Add your florets. Mix and coat them well. Serve with steamed rice and enjoy 🌻

Make your sauce and enjoy this at home, depending on your preference. Happy healthy eating, my friend!

Made with love,

Namnamsam

[namnamsam]

Tofu Sisig

This upgraded recipe has become our go-to when there are guests at home who are new to eating vegan food. It’s flavorful that they usually forget they are eating in a vegan home. Also, it’s super quick and easy to prepare. It’s perfect for busy parents like us. The best part is, you can make it not spicy for kids to enjoy, too.

For this recipe, you would need a blender because I will share with you our signature vegan garlic sauce. Let’s go.

RECIPE

Vegan Garlic Sauce

WHAT YOU NEED

5-7 cloves of garlic

150ml soy milk or 150ml chickpeas brine

150ml olive oil

1/2 lemon squeeze

Herbs and spices: cumin, fennel powder, coriander powder, pink salt, black pepper

HOW TO MAKE

Get your blender and put in your garlic cloves, soy milk/brine, lemon squeeze, and herbs and spices all together.

Start blending.

Gradually add your olive oil. This will slowly make your sauce thick, and will also keep it that way once you store it in the fridge for later. This will prevent your sauce from separating the oil from everything else, making your sauce runny.

Have a taste test. Adjust the taste accordingly. Store it in a jar or squeeze bottle.

Tofu Sisig

WHAT YOU NEED

200g firm tofu

5 tbsp. Flour

Olive oil

Garlic powder

1 whole onion, chopped (white or red)

1 green sili

Options: Chili garlic, chili flakes, or sriracha

2 tbsp. Soy sauce

Garlic sauce

Black pepper

Optional (but so so recommended) ingredients:

Bell pepper, roasted

Bread crumbs

Spring onion

Sesame oil

Black sesame seeds

HOW TO MAKE

Cut your firm tofu into 1/2 inch cubes, and coat it with flour and garlic powder. Shake well and then fry/airfry with a drizzle of olive oil. Set aside.

Using the same pan (if in case you fried your tofu), drizzle some olive oil and sautee your onions, chili option, and green sili. Let that do its magic until it’s all tender and aromatic.

Add your tofu. Mix it well with your onions and chilies.

Add your soy sauce, garlic sauce and black pepper. Mix them well all together. You may do this with your heat turned off or turned low. Your sisig will continue to cook itself without releasing the olive oil from your garlic sauce, keeping your sisig nice and creamy.

Serve it stuffed in a large roasted bell pepper. Generously add some bread crumbs if you want to make your sisig crunchy, chopped spring onions, a drizzle of sesame oil, and top it with a bit of black sesame seeds.

Enjoy and eat healthy!

Made with love,

Namnamsam

[namnamsam]

Mushroom Skewers

Served with Tzatziki Sauce

We are slowly reopening our doors, and we would love to relaunch this blog as well.

Our journey to a sustainable and low-impact small-scale food business has been progressing and evolving slowly but surely. Our goal is to lessen meat in our diets to improve our bodies, minds, and our environment.

Relaunching this blog full of plant-based recipes will hopefully make plant-based meals more accessible to a whole lot more people.

Starting this movement with a recipe that will surely jumpstart your busy week —

RECIPE

Mushroom Skewers (makes 2 servings)

WHAT YOU NEED

- 12 pcs. boiled shiitake mushrooms

- barbecue sticks, 4-5 inches long

- 1 red bell pepper, sliced in 1 x 1 inch piece

- 1/2 white onion, sliced and pealed in layers

- 6 pcs. cherry tomatoes

- 50g greek yogurt

- herbs and spices: cumin, turmeric, cayenne, garam masala, pink salt, ground black pepper

- 2 tbsp. Soy sauce

- 2 tbsp. Olive oil

HOW TO MAKE

In a bowl, combine boiled shiitake mushrooms, greek yogurt, dry herbs and spices. Mix them all up and marinate for 10-15 minutes.

Get your grill pan and start heating it up. While that is heating, get your barbecue sticks and start skewing your sliced onions and bell pepper.

Add your marinated mushrooms after 10-15 minutes — 2 pcs per stick is fine. And lastly, add your cherry tomatoes on top.

By now your grill pan should be ready. Pour in your olive oil and line up your sticks carefully. It’s nice to have those pretty grill marks on. Listen to it sizzle. Smell that gorgeous set of herbs and spices fill your space. And then cover your grill and let it create some magic.

Flip it after 5-7 minutes. And then pour in your soy sauce on top of each stick. Cover it again, and wait for it to cook. You may turn off the heat a little after you flip them since it will continue to cook just as long as you keep it covered.

Tzatziki

WHAT YOU NEED

- 1/2 cucumber

- 50g greek yogurt

- lemon juice

- garlic powder or grated garlic

- 1/2 tbsp. Olive oil

- pinch of pink salt

- chopped herbs: dill, mint

HOW TO MAKE

Grate your cucumber, and collect them in to a cheesecloth. Squeeze the liquids out — this is a must because this will make your tzatziki creamy. Plus, you can collect the liquid to make cucumber juice for later.

Put everything together in a bowl and start mixing. Serve it with your skewers. 🌻

[namnamsam]

Vegan Mayo

Ingredients:

1/2 cup (125 ml) Soy Milk, Unsweetened

1 cup (250 ml) Oil

2 tsp. Apple Cider Vinegar

1/2 tsp. Salt

Tools:

Blender

Instructions:

1. Combine soy milk, apple cider vinegar, and salt in the blender. Blend it.

2. Gradually add the oil until it becomes thick.

Some notes:

1. Store it in a jar and refrigerate for about an hour or two before consumption.

2. Make sure your oil and milk is room temperature. If your mayo in the blender is still watery, add oil. If it’s too thick, add milk.

3. You may add additional ingredients like wasabi (for Wasabi Mayo), or garlic/garlic powder (for Garlic Mayo).

4. Consume within 4-5 days. Always refrigerate.

[namnamsam]

Tampipi with Pepe, Episode 2 -- Pasta

Here is an oil-based pasta recipe that will surely fill your stomach, and fit your busy schedule, too! Farm to table ingredients, easy to make dish, all in just 20 minutes. 🌿

Ingredients:

Onions and garlic, chopped

Eggplant, chopped

Cherry tomatoes

Shiitake mushrooms, chopped

New Zealand Spinach

Fresh Rosemary and Thyme

Olive Oil

Pasta -- here we used Angel Hair Pasta because it cooks in 2 minutes

Salt and Pepper to taste

Instructions:

1. Over medium-heat pan, drizzle Olive Oil and add chopped eggplant. Wait until it softens.

2. Add onions, garlic, cherry tomatoes. Sautee for about 5 minutes before adding Shiitake mushrooms.

3. Drizzle some more Olive Oil. Put the Rosemary and Thyme in there. Let the herbs do their thing before adding the Spinach. Note: Always add your greens last to keep the color and its crunch. Sautee for 1 minute or so.

4. Put some salt and pepper to taste before adding the pasta. Mix them all together. Serve immediately. You may sprinkle Parmesan Cheese for Non-Vegans. :)

Music: Jenova 7 & Mr. Moods, Walk Together 

[namnamsam]

Tampipi with Pepe, Episode 1 -- Soup

As a young urban mom, I am thrilled to get my hands on these --  fresh veggies straight out from the farmers, all thanks to Good Food Community. Thank you also to my ever-reliable taste-tester who is none other than my husband, Pepe.

For those of you watching, this is to support and participate in Good Food Community’s CSA or Community Shared Agriculture movement. The Tampipi, which is a native container that’s usually made out of bamboo, rattan, or palm leaves, is filled with the best seasonal local produce grown by small holder organic farmers. This is delivered weekly, and the tampipi’s are returned every last Thursday of the month, making it a zero-waste transaction. This farmsharing promotes a sustainable food system that is by people, for people by supporting farmers grow nutritious food for us. Join me, and let’s exercise our civic action and food activism in the kitchen!

Today, I am sharing with you our go-to soup recipe using fresh ingredients from our tampipi. This is perfect for rainy days just like today.

For more information, you may contact them here:

Instagram: https://www.instagram.com/goodfoodcommunity/ , @goodfoodcommunity Email: [email protected] Mobile: [phone] Address: Unit 108 Union Square Condo, 145 15th Avenue, Cubao, Quezon City

Music: offonoff, Mind

[namnamsam]

Steak ala Pobre

Ingredients:

Mashed potatoes

1/2 kg marble potatoes, boiled

2 tbsp. Olive oil

Oregano powder

Salt and pepper

Steak - makes 2 servings

4 pcs. Portobello Mushrooms (or Shiitake mushrooms if you happen to get large ones), rinsed

5 cloves of garlic, minced

2 tbsp. Olive oil

2 tbsp. Soy sauce

2 tbsp. Balsamic vinegar

Salt and pepper

1 tsp. Smoked paprika

Gravy

Leftover marinade - make sure to get every garlic bit from the pan

2 tbsp. All purpose flour

3 tbsp. Mushroom broth

Half cup hot water

Salt and pepper

Instructions:

Mashed potatoes

1. Mash the boiled potatoes — I usually leave the skin on.

2. Add the olive oil, oregano powder, salt and pepper.

3. Mix them all together. Set aside.

Steak

1. Put the minced garlic, olive oil, soy sauce, balsamic vinegar, salt and pepper, and smoked paprika in a big flat container. Mix them all together. This will be the marinade.

2. Marinate the rinsed mushrooms, 5 minutes on each side.

3. Over low-medium heat, put the marinated mushrooms in an iron skillet. Brush over some marinade every time you flip the mushrooms, around every 2-3 minutes each side or until golden brown.

Gravy

1. Using the same skillet, add some olive oil and all-purpose flour.

2. Add the broth and hot water gradually. Make sure the thickness is consistent. Drizzle over served mashed potato and steak. Enjoy! 🍄

[namnamsam]

Adobo Flakes

Ingredients:

4 pcs. King Oyster Mushrooms, shredded

5 cloves of garlic, diced

3 tbsp. Olive oil

3 tbsp. Soy sauce

1 tbsp. Vinegar

Bay leaf

Peppercorns

Instructions:

1. Shred the stems of the King Oyster mushrooms using 2 forks.

2. Place your pan on low heat. Put the olive oil and garlic. Wait till aromatic. Then add your shredded mushrooms. Sauté until golden brown.

3. Add soy sauce, vinegar, bay leaf, and peppercorns. Let it simmer over medium-high heat for about 5 minutes or until crispy. Don’t forget to remove the bay leaf once done.

4. Sprinkle with chopped onion leeks and bread crumbs on top. For vegetarians, you may serve with sunny side up. 🍳

[namnamsam]

Black Rice Mushroom Risotto

Ingredients:

Old rice — 2-4 servings worth (I used black rice here)

White onion, medium — grated

3 tbsp. Olive oil

500 ml Mushroom broth

Salt and pepper

Thyme

Rosemary

(Vegan) Cheese

Mushrooms

Parsley or Leeks

Instructions:

1. Heat the olive oil and the onion over medium heat for about 5 minutes. Then add rosemary and thyme.

2. Add the rice. Mix it for over a minute.

3. Gradually add the broth — use a ladle or a cup. You will notice the rice getting thicker and thicker.

4. Add your mushrooms and (vegan) cheese. Salt and pepper to taste.

5. Plate this. Drizzle a little olive oil, topped with parsley or leeks. 🌿

[namnamsam]

What the quarantine has taught me is how to be more mindful with my food and waste consumption. It’s a bit of a challenge getting food (thank goodness for online groceries) and that for me was a good wake up call. So I decided to maximize what I can get a hold of in terms of food, and that’s how I’ve landed on regrowing what I get from my groceries.

Here’s a list of veggies that we usually get from the grocery that we can actually regrow in our own homes, and how to simply do it.

1. Onions

What you need: pot, soil, water

What to do: Slice the bottom part of the onion (where the roots are), and bury it in the soil. Water it everyday.

2. Garlic

What you need: pot, soil, water

What to do: Get a clove of garlic, and bury it in the soil. Water it everyday.

3. Tomato

What you need: pot, soil, water

What to do: Slice the tomato in half, and bury it in the soil. Water it everyday.

4. Onion Leeks/Spring Onions

What you need: glass jar, water

What to do: Cut the bottom part — just about 2 or 3 inches long, and submerge it in water. Make sure to clean the roots regularly, and replace the water daily. Optional: These may be transfered to a pot with soil after a few weeks.

5. Ginger

What you need: pot, soil, water

What to do: Make sure that your ginger has eyes already. Bury that in the soil. Water it everyday.

6. Potatoes

What you need: pot, soil, water

What to do: Make sure that your potatoes have eyes already. Bury that in the soil. Water it everyday.

7. Celery

What you need: glass jar, water

What to do: Cut the bottom part of your celery — just about 1 or 2 inches long, and submerge it in the water. Make sure to replace your water daily. Optional: These may be transfered to a pot with soil after a few weeks.

A few tips:

No pots? No problem! There are lots of options for us to use as gardening pots. Here are some ideas and some of my recommendations:

1. Re-use cans from canned goods that you get from your groceries. Just punch some holes at the bottom before putting in the soil so our plants can breathe.

2. Milk cartons are great for using gardening pots. Just keep the spout at the bottom and cut off the top part. Make sure to open the spout when watering plants.

3. For plants that just need water (like onion leeks, spring onions, celery), you may re-use plastic or glass jars that you get from your groceries — from pasta sauces, sardines, bread spreads, etc.

Sharing with you my home grown babies. I’m feeling very hopeful that you guys will be able to try this at home one of these days — that is if you haven’t done this yet. I believe what the healing world needs now is a bunch of people doing this imperfectly instead of just one person doing it perfectly. Together, let’s make a better normal. 🌿

[namnamsam]

Adlai Champorado

When my husband turned 33 last April, I surprised him with this comforting dish for breakfast. Dark chocolate Loacker wafer is his favorite so I added some of those for finishing touches. Try it at home!

Ingredients: 1 cup of adlai rice grains 2.5 cups of water pinch of fine sea salt 1/4 cup unsweetened cocoa powder 1/4 cup coconut sugar 1 cup Loacker wafer, crushed sliced almond nuts almond milk, steamed cacao nibs or dark chocolate granola

Instructions: 1. In a sauce pot over medium heat, throw in the adlai rice grains, water, and salt. Bring to boil. 2. Once the consistency is sticky enough, reduce the heat to simmer. Stir it every so often — this is the key. Do this until the rice is almost done. 3. Add the cocoa powder and sugar. Continue to stir until rice is done. 4. Serve in a bowl. Pour some steamed milk, and sprinkle the crushed wafer, almond nuts and cacao nibs. Yay!

Happy days!

[namnamsam]

Jackfruit Pulled “Pork”

Ingredients: 1 onion, chopped 2 cloves of garlic, minced 40 oz young jackfruit 1 tsp. cumin 2 tsp. paprika powder 2 tsp. brown sugar 1/2 tsp. red pepper flakes 3/4 cup BBQ-sauce 1/4 cup mushroom broth salt and pepper to taste

Instructions: 1. Remove the core of jackfruit and put in a mixing bowl. Stir in the spices — paprika, cumin, brown sugar, red pepper flakes. Make sure jackfruit is coated well. 2. In a low-medium heat, put the olive oil. Sauté onion for about 3 minutes or until it becomes translucent. Then add the garlic and cook for another minute. 3. Add the jackfruit and cook for about 3 minutes. 4. Add the BBQ sauce and broth. Cook for another 15-20 minutes. 5. Use a fork to shred the jackfruit. Serve this over rice, in a bun, or in a wrap. Enjoy!

[namnamsam]

Avocado Pasta

Ingredients: 2 ripe avocados (mashed) 2 cloves of garlic (grated) half a lemon (squeezed) scallions or spring onions (chopped) 2 tbsp. Tomato sauce Salt and pepper to taste Whatever pasta you have in your pantry Instructions: 1. Combine all the ingredients in one bowl. Mix well to make this your creamy sauce. 2. Cook your pasta. Save some of the pasta water to make the sauce creamier. 3. Once the pasta is cooked, mix well with your avocado sauce. You may add parmesan cheese on top. Makes 2-3 servings. Enjoy! 

[namnamsam]

Planting Seeds

Hello everyone!

I would like to start fresh by saying, I have slowly started shifting to a plant-based diet. I admit, I do still eat meat -- limited to chicken and fish -- though I would like to eventually be able to let go of them since I want to raise my daughter in a meat-free (and zero-waste!) environment.

During this Enhanced Community Quarantine (ECQ), I am fortunate to have more time cooking and perfecting plant-based dishes. I would like to use this platform to share with you recipes and tips on how to eat better and healthier. Hopefully these meals will make you feel better and healthier, too.

Let’s all help each other lessen our meat consumption on a daily basis by eating and serving less meat, one plate at a time.