POSITIVELY FILIPINO is the premier digital native magazine celebrating the story of the global Filipino. The POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, providing analysis and discussion about the arts, culture, politics, media, sports, economics, history and social justice.
Compared to the Italian, Mediterranean, and other versions, Filipino Macaroni Salad is the sweeter and heartier counterpart. If it’s up to me, I would eat a whole bowl as entree and dessert (and I have).
Read MoreVegan Filipino Chicharon is a fun little snack that has dried shiitake mushrooms coated in rice flour and sweet rice flour then deep-fried. Another way to make it is by deep-frying dried yuba skin.
Read MoreKare-kare is a classic and beloved Filipino stew made of meat and vegetables in thick and creamy peanut sauce, traditionally with shrimp paste (bagoong) and rice on the side. Filipinos often reserve this dish for big parties like town fiestas, christenings, even weddings. It’s a dish that’s both celebratory and celebrated.
Read MoreCould you veganize pork lumpia without tofu, mushroom, or gluten?
Read MoreLongganisa is derived from the Spanish version, Longaniza. Why the Spanish connection? Spain has colonized the Philippines for about 500 years and has left its deep culinary influence in Filipino Food.
Read MoreFilipinos make sweetened saba bananas at home all the time; it’s more of a beloved homemade dish than a restaurant special.
Read MoreThis Vegan Calamari is made out of king trumpet mushroom coated in batter and deep fried until crispy on the outside and chewy on the inside.
Read MoreNeither just crab cakes nor just crab omelettes, Filipino crab cake omelette or tortang alimasag is the best of both worlds plus more. Now, it can be veganized, too.
Read MoreA hearty and healthy alternative for fried rice.
Read MoreAstig Vegan's Richgail Enriquez takes on the popular Filipino dish, Mechado, and provides a vegan alternative.
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