I just had a dream where I was ugly crying. I was missing my maternal grandmother and was in her room in Camaligan. The room was a bit more dramatic, with the ceiling a bit higher than how it was. I went to lie on her bed and was surrounded by these different framed Holy images, along with her arsenal of medicinal bottles.

I swept her walls for one particular image, that of Mama Mary, which I cross-stitched with gold thread on a black cloth and gave her.

My memory is failing me. But I did wake up with a gaping hole in my heart.

I miss my grandmother. 

2 tbsps maple syrup
4 tbsps soy sauce
2 tbsps sriracha sauce
1 tsp paprika
1/2 tsp pepper
1 block of firm tofu

Slice tofu into 1 cm thickness. Press between a towel.

Combine marinade in a container. Coat each slice of tofu and leave in the marinade. Leave for at least 30 minutes.

To cook, fry the ones that are soaked in the marinade first and work your way up. Serve it on top of a salad, as a sandwich and with cauliflower fried rice. 

4 cups cauliflower florets
3 cloves of garlic
2 cups vegan broth (I used 2 cubes of Massel dissolved in 2 cups of hot water)
2 Cups non-dairy milk
1/4 cup nutritional yeast
2/3 tsp soy sauce
1/2 teaspoon salt (or more to taste)

Add the first four ingredients into a pot and simmer. Cook for about 10 minutes or until the cauliflower falls apart. Cool.

Add the cauliflower mixture into the blender and pulse with the flavorings. If you want a thicker sauce, bring back to the pan.

Quick thickener: Mix cold water with equal part tapioca flour (begin with 1 teaspoon). Pour into the sauce. Adjust salt to taste.

P.S. Coconut bacon isn't as nice as imagined. I will try home-made spam tofu next time.

BBQ Sauce:
13 oz. can of tomato paste
13 oz. water
3 Tbsp. raw apple cider vinegar (I use Bragg’s)
2 Tbsp. maple syrup
3 cloves garlic- minced
1/4 c. fresh minced onion or 1 tsp. dried
1 tsp. sea salt

Put all ingredients into sauce pan; cook over medium heat for 15 minutes. Store in glass jar in the refrigerator for up to 2 weeks.

Pulled pork:
2 20oz Cans of Young Green Jackfruit in Brine or Water
1 Tablespoon Olive Oil
1/2 an Onion, sliced
3 Cloves of Garlic, minced
1/4 Cup Vegan Broth or Water
1/2 to 3/4 cup BBQ sauce

Preheat your oven to 400F (200C). Lightly grease a baking pan. Drain and rinse the jackfruit. Cut the jackfruit into smaller pieces by cutting it from core to the edge for the most pulled texture.

Add the olive oil to a large frying pan or skillet over medium-high heat. When hot, add the onions then garlic. Sauté until the onions are tender and beginning to brown, about 5 minutes. Add in the chopped jackfruit and vegetable broth. Cover and continue to cook another 8 to 10 minutes, until the jackfruit is soft enough that it can be mashed. Mash the jackfruit with fork until it breaks apart. Mashing gives it the 'pulled' texture.

Spread in an even layer across the baking pan and then pop it in the oven for 15 minutes. Remove from oven and pour over 1/2 cup BBQ sauce. Stir to combine then back in the oven for about 10 minutes. Turn off the oven and keep the tray there.

3 cups almond flour
1/2 cup coconut flour
1/2 tsps cinnamon
6 tsps Nutiva or equivalent granulated sweetener
1 tsp vanilla extract
1 cup almond butter
1 cup maple syrup
2 tbsp almond milk
choice of filling



Mix all dry ingredients together.

Warm almond butter and maple syrup in microwave. Mix and add the vanilla.

Fold into the dry mix and add the almond milk.

Form into golf-sized balls. Press a small hole in the center to form a crevice for the filling.

Refrigerate to firm up. Add the filling of your choice.*


*I used a bottled vegan caramel made with coconut milk and coconut sugar. And sprinkled with some salt.

Original recipe is by The Big Man's World.