Make It Plant-Based! Filipino

A Cookbook

Ria Elciario-McKeown, Mehreen Karim

$42.99

Hardback

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English

Workman Adult
13 May 2025

Vegetarian cookery; National & regional cuisine; Cookery by ingredient

Discover the deliciousness of vegan versions of favorite 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 flavored 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 colorfully packaged volumes highlight the endless possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!

By: Ria Elciario-McKeown
Contributions by: Mehreen Karim
Imprint: Workman Adult
Country of Publication: United States
Dimensions: Height: 232mm, Width: 180mm, Spine: 20mm
Weight: 710g
ISBN: 9781523525621
ISBN 10: 1523525622
Pages: 200
Publication Date: 13 May 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.