Richgirl has presented us with an opportunity to try a dish with which we would not normally be familiar.  It’s a veganized version of a traditional Filipino recipe.  It’s not difficult to make, and it’s healthy.  But, it does have an unusual ingredient, which you will probably have to get at an Asian market.  That’s not a problem if you plan in advance.   Why don’t you grab a foodie friend or two, and make this dish as part of a cooking party.  You’ll like both the dish and friends’ company.  Enjoy!

Richgail and 7 other vegan chefs have organized a youtube collaboration.  Each of them has posted a video recipe for one of their favorite soups, and they all have links to each others’ recipes.  I think this is a great idea.

From the “About” section in her website:

“Richgail Enriquez also known as “RG”, is a cook and a purveyor of recipes of both traditionally vegan and veganized Filipino dishes.

RG grew up in Cavite, Philippines until she was 15 years old. Growing up, she would help her mom in the kitchen prepare and cook Filipino dishes for the entire family. Years later, RG and her family moved to the US.

When she started adopting a vegan lifestyle, she did not want to give up on Filipino Cuisine. Undeterred, she pursued to delve deeper in learning Filipino food as well as sharing her discoveries along the way.

One of these amazing discoveries was that it’s possible to achieve delicious, healthy, and vegan Filipino food without losing its soul.”

She has created and is selling a vegan shrimp sauce, “Bagoong”.

You can follow her activities, and enjoy her recipes on her website, astigvegan.com.

Her youtube channel is here.