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Make It Plant-Based! Filipino
A Cookbook
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Brief Description
Discover the deliciousness of vegan versions of favourite 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...
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Format: Hardback
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Make It Plant-Based! Filipino
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See morePlant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favourite Filipino foods into plant-based delights-part of Workman's new Make It Plant-Based! series of accessible and useful plant-based cookbooks.
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Description
Discover the deliciousness of vegan versions of favourite 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 flavoured 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 colourfully packaged volumes highlight the endless possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!
Book Details
INFORMATION
ISBN: 9781523525621
Publisher: Workman Publishing
Format: Hardback
Date Published: 22 May 2025
Country: United States
Imprint: Workman Adult
Contributors:
- Contributions by Mehreen Karim
Audience: General / adult
DIMENSIONS
Spine width: 20.0mm
Width: 180.0mm
Height: 232.0mm
Weight: 710g
Pages: 200
About the Author
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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