![]() I experimented with three methods of cooking the longganisa, namely pan frying with coconut oil, baking and microwaving. ![]() Since I did not have liquid smoke I used instead smoked paprika. I did not add the pine nuts since it is taken cared of by the cauliflower and walnut meat mixture. I also dropped the porcini mushroom but kept the shitake mushroom in my tweaked recipe. For extra oomph, I substituted the chili oil or sesame oil in the list in the Astig Vegan recipe with chili garlic sauce from a bottle. I substituted the tofu called for in the recipe with a combination of walnuts with cauliflower which I have used previously in the past in this blog as a meat substitute, see here. ![]() Enriquez's recipe by substituting some of the ingredients with what I have or preferred to use. ![]() This vegan version of this popular breakfast Filipino sausage was adapted from the awesome blog Astig Vegan written by the brilliant and creative RG Enriquez. The Filipino breakfast is usually graced by the presence of a cylindrical shaped sausage made of usually ground pork, pork fat, sugar, garlic and other spices.
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