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Make It Plant-Based! Filipino

A Cookbook

Make It Plant-Based! Filipino Open the full-size image

Contributors

By Ria Elciario-McKeown

Contributions by Mehreen Karim

Formats and Prices

Price

$25.00

Price

$33.00 CAD

Format

Format:

  1. Hardcover $25.00 $33.00 CAD
  2. ebook $13.99 $17.99 CAD

Also available from:

Plant-based eaters and curious home cooks will learn everything to start (or continue) their vegan journey and turn their favorite Filipino foods into plant-based delights—part of Workman’s new Make It Plant-Based! series of accessible and useful plant-based cookbooks.
Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved and inspired 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 like Spicy Curried Taro Leaves, Sizzling Mushroom and Tofu Sisig, Chickpea Lumpia, and No-Churn Ube Ice Cream. The book includes salads, stew, soups, snacks, mains, and desserts to suit every taste and occasion from Tangy Pickled Papaya to Sweet Banana Spring Rolls.
 
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 wide possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!

Genre:

Series:

On Sale
May 13, 2025
Page Count
200 pages
Publisher
Workman Publishing Company
ISBN-13
9781523525621

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Ria Elciario-McKeown

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.

Learn more about this author

Plant-Based Cookbooks

Make It Plant-Based! Indian
Make It Plant-Based! Indian
Make It Plant-Based! Southern
Make It Plant-Based! Southern