Category Archives: Snacks

Seasoned Popcorn :Vegan

Why do I have to share my family’s popcorn recipe? The answer is simple — it tastes good and healthy compared to store-bought, ready-to-eat or microwaveable popcorn that are loaded with unhealthy ingredients! I have not eaten lots of popcorn in my entire life until I married my husband! It’s true, because it’s his and his family’s favorite! 😀 Typically at night we don’t eat heavy meals, but light supper. It usually consist of bread (toast), peanut butter-banana-sandwich, chips, fruits, popcorn, and some variation. I especially like it when my husband seasons the popcorn. I know that nutritional yeast flakes is not readily available in some countries, so if you want to try this out just use whatever ingredients you have available in your area. Whether you are snacking, watching a movie, enjoying a bonfire night with friends, having a wholesomely seasoned popcorn is a way to go. 🙂

POPCORN : Vegan
Good source of fiber, protein, antioxidants, trace minerals

INGREDIENTS

popcorn kernels – 1/2 cup
olive oil or coconut oil – 3 tablespoons (divided)
nutritional yeast flakes – 3-4 tablespoons (divided)
sea salt – 1 teaspoon (divided)
kelp powder or granules – 1 teaspoon

METHOD:

1. Place unpopped popcorn kernels in a popper until it’s all popped. Popcorn must be in big mixing bowl for easy stirring.

2. Drizzle about 1 and 1/2 tablespoon of olive oil/coconut oil over popcorn. Sprinkle about 2 tablespoon of nutritional yeast, 1/2 teaspoon of salt, 1/2 teaspoon of kelp powder. Stir gently with a spoon so the seasoning won’t fall off the kernels.

3. Drizzle the rest of olive oil and sprinkle the rest of the seasoning (You can always adjust the amount of seasoning according to your taste) Stir again gently… And enjoy!

Popcorn seasoning

Popcorn seasoning

Seasoned Popcorn

Seasoned Popcorn

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Seasoned Popcorn

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Puto (Steamed Rice Cake) :Filipino style

Puto is a kind of steamed rice cake in Philippine cuisine derived from the Indian dish Puttu. It is eaten as is or with butter and/or grated fresh coconut, or as an accompaniment to a number of savoury viands.

The traditional way of making Puto takes time, although most of it involves inactive waiting periods. The process spans three to four days from the initial rice soaking to taking the finished product out of the steamer. :Excerpt from Wikipedia

What I am sharing with you here is the quick way of preparing Puto. While some traditional puto uses aged coconut wine as a leavening agent, I used baking powder… And obviously using plastic mold instead of banana leaves. Some Puto recipes include butter, food coloring, or tapioca flour (I used soy milk powder to replace tapioca and butter). Making Puto is very easy, maybe you want to give it a try 🙂

Classification: Vegan
Good source of carbohydrates, protein

What you need:
a steamer
cup cake (silicon or regular plastic) or small ramekin molds

Note: I bought my Puto mold in the Philippines. I couldn’t find this (smooth) type here in the US. There are some similar style you can use that is made of silicon but usually they are ridged.

INGREDIENTS:

rice flour – 3 cups
sugar – 3 cups
coconut milk – 1 and 1/2 can (of 13.5 oz/400 ml can coconut milk) or about 2 cups
soy (supreme) milk powder – 1/2 cup (optional) or other regular powder milk of your choice
water – 2 cups
baking powder – 4-5 TBspoons baking powder

Note: I used Ramford baking powder. When I use only 3 TBspoons of baking powder it did not raise the cooked Puto well enough so I added about 1 to more TBspoon. The stronger and the fresher your baking powder the lesser amount you put into the mixture.

a pinch of salt (1/8 of a teaspoon)
soy cheese, shredded (optional if you want it to be Puto Cheese)

PREPARATION:

1. In a steamer put about 7 to 8 cups of water. Bring it to boil while preparing the Puto batter.

2. In a large mixing bowl, mix all the ingredients well using a beater, except for cheese.

3. Pour puto mixture in every single mold leaving about a half an inch space below the mold rim. Sprinkle cheese topping before steaming (or baking). If you’re not using cupcake paper, you can grease the molds with coconut oil or butter to prevent sticking. The more oily it is or the more coconut milk you put in your batter the less likely it is to stick.

4. Carefully place the steamer rack (with molds filled with batter) into the steamer with hot water.

5. Cook for 20 minutes or until it’s done. Using a toothpick or a skewer, poke a Puto to check its doneness. If it’s still watery as you pull the skewer out, it needs more cooking time. Puto should look puffy and some ridged up. (The bigger the cracks on top the “happier” the Puto is 🙂 Ask a Filipino.)

Let it cool off for a couple of minutes before taking the Puto out of the mold. It makes about 60 small-sized Puto or about 35-40 pieces cup cake size.

It’s best to eat Puto when it’s freshly made and warm with some hot chocolate drink, or some tea of your choice. 🙂 It keeps good in the fridge for several days but cold temperature naturally changes the (rice) puto from being smooth to firmer texture. Enjoy!

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