Listed below are all the ingredients you will need:

• strawberries
• coconut milk
• granulated sugar
• cornstarch
• latte-grade matcha powder

See the recipe card for quantities.

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Instructions

First, cook the coconut milk with cornstarch and sugar until thick, then blend part of it with strawberries and the rest with matcha powder.

Next, layer the mixtures into popsicle molds. Then, insert sticks and freeze for at least 8 hours, then unmold.

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Best Matcha Strawberry Popsicles

Made with strawberries, coconut milk, and matcha powder, these matcha strawberry popsicles are vegan frozen treats that have a soft pudding-like texture and a pretty layered look. They're creamy, healthy, and refreshing!

Course Dessert, Snack

Cuisine Fusion (Filipino-American)

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Freeze Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 10 popsicles

Calories 143kcal

Author Lainey

Ingredients

• 1 ½ cups strawberries fresh or frozen and defrosted
• 2 ¼ cups coconut milk
• 6 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 2 teaspoons latte grade matcha powder

Instructions

Prepare the Coconut Mixture

• In a medium saucepan, combine the cornstarch and sugar.
• Add a small amount of the coconut milk and whisk until smooth.
• Add the remaining coconut milk and stir until smooth.

Cook the Mixture

• Cook over medium heat, stirring frequently until slightly thickened. This may take 8 to 10 minutes.
• Remove from heat.
• Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
• Set aside.

Prepare the Strawberry Layer

• Blend the strawberries into a smooth puree.
• Add ⅓ of the coconut milk mixture to the pureed strawberries.
• Blend until smooth.

Prepare the Matcha Layer

• Whisk the matcha powder into the remaining ⅔ of the coconut mixture.
• Whisk until smooth and no dry matcha spots remain.

Fill the Popsicle Molds

• Alternatively, pour the strawberry and matcha mixtures into the molds, starting and ending with the matcha mixture.
• To create more interesting layers, pour the mixtures against the side of the molds.
• Once the molds are filled, tap them on the table to remove any air bubbles.

Freeze the Popsicles

• Place the cover on the popsicle mold if it has one.
• Place a popsicle stick in the center of each well, leaving about 1 ½ inches of the stick exposed.
• Freeze for at least 8 hours.

Serve

• When ready to unmold, fill a pan with hot water.
• Place the tips of the popsicle mold in the hot water for 10 seconds to help release the popsicles.
• Remove from the molds and serve immediately.

Nutrition

Serving: 1g | Calories: 143kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 7mg | Potassium: 145mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 43IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 2mg

You Might Also Like:

• Buko pandan ice cream
• 2 ingredient vegan ice cream
• Easy banana pudding ice cream

The post Best Matcha Strawberry Popsicles appeared first on Simply Bakings.

Get more veggies with my easy vegan binakol and green beans with black bean sauce recipes!

Why You’ll Love This Recipe

Filipino lentil soup is dairy-free and vegan. In under 30 minutes, you can make this dish for lunch or dinner. The ingredients are simple, but it's already warm and filling.

Lentils are very healthy because they're rich in fiber and plant-based protein. They make the soup more satisfying and keep you full longer. It also has kamote tops, which add extra nutrients.

You can keep this recipe regularly spicy or just mild if you have kids. And as the day passes by, the flavors deepen, and the food tastes better.

The Story Behind Filipino Lentil Soup

This dish is inspired by the simple way many Filipino homes cook soup. It brings together lentils and local-style vegetables like kamote tops. It is not a fancy dish. But it feels warm, practical, and nourishing.

Where Filipino Lentil Soup Comes From

This Filipino dish is an inspired home recipe. It's probably created from a simple lentil soup that tastes more familiar to families in the Philippines. Home cooks made it special by adding rice-friendly flavors.

When is this Dish Typically Enjoyed?

This soup is usually made during rainy days and cool evenings. It is also a good meal if you want something light but filling. You can enjoy it for lunch or dinner with steamed rice.

Ingredients

Listed below are all the ingredients you will need:

• lentils
• water
• olive oil
• garlic
• onion
• ginger
• chilies
• salt
• mushroom seasoning
• cinnamon powder
• leeks
• kamote tops

See the recipe card for quantities.

Instructions

Prepare the Vegetables

1. Mince the garlic, chop the onion, and grate or pound the ginger.

2. Remove the stems from the kamote tops and keep the leaves.

3. Wash the kamote tops well and set aside.

4. Slice the leeks or onion leaves.

Cook the Lentils

5. In a pot, add 3 to 4 cups water and bring to a boil.

6. Add the lentils and cook for 15 to 20 minutes, or until soft.

Sauté the Aromatics

7. In a pan, heat the oil over medium heat.

8. Add the garlic, onion, and ginger.

9. Cook until fragrant and slightly softened.

Season the Soup

10. Add the sautéed mixture to the pot with the lentils.

11. Add the chilis, salt, mushroom seasoning, and cinnamon.

12. Stir well and let the soup simmer for a few minutes.

Add the Greens

13. Add the kamote tops and leeks.

14. Cook just until the greens are wilted.

Serve

15. Turn off the heat and serve hot with steamed rice.

Substitutions & Variations

• Ingredient Swap
  Instead of kamote tops or sweet potato leaves, try using malunggay, pechay, or spinach.
  
• Variation
  If you want a thinner soup, you can add more water.
  You can also adjust the spice level by adding more or less chili. You can skip it too if you're not fond of spicy food.
  
• Mistake to Avoid
  Don't overcook the kamote tops! The leaves will become too soft and dull. Add them near the end so they stay vibrant and fresh.
  

Storage Tip

Store in an airtight container in the fridge for 3 to 4 days. It tastes even better the next day as the flavors deepen.

The lentils and broth freeze well for up to 2 months. For best texture, freeze the soup without the leafy greens, then add fresh kamote tops when reheating.

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Classic Filipino Lentil Soup

This easy vegan Filipino lentil soup is a warm, hearty, and comforting soup made with tender lentils, fresh kamote tops, and seasonings. It pairs well with a bowl of steamed rice, perfect for a simple and healthy lunch or dinner!

Course Main Course, Side Dish, Soup, Vegan

Cuisine Fusion (Asian-Filipino)

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3 -5 servings

Calories 302kcal

Author Lainey

Ingredients

• 1 cup lentils
• 3-4 cups water
• 1 tablespoon olive oil or cooking oil
• 3 cloves garlic minced
• 1 medium onion chopped
• 1 small piece ginger pounded or grated
• 2 chilis optional
• 1 teaspoon salt
• Pinch mushroom seasoning
• Pinch cinnamon powder or grated cinnamon bark
• 2-3 stalks leeks or onion leaves chopped
• 7 stems kamote tops leaves only, stems removed and washed

Instructions

Prepare the Vegetables

• Mince the garlic, chop the onion, and grate or pound the ginger.
• Remove the stems from the kamote tops and keep the leaves.
• Wash the kamote tops well and set aside.
• Slice the leeks or onion leaves.

Cook the Lentils

• In a pot, add 3 to 4 cups of water and bring to a boil.
• Add the lentils and cook for 15 to 20 minutes, or until soft.

Sauté the Aromatics

• In a pan, heat the oil over medium heat.
• Add the garlic, onion, and ginger.
• Cook until fragrant and slightly softened.

Season the Soup

• Add the sautéed mixture to the pot with the lentils.
• Add the chilis, salt, mushroom seasoning, and cinnamon.
• Stir well and let the soup simmer for a few minutes.

Add the Greens

• Add the kamote tops and leeks.
• Cook just until the greens are wilted.

Serve

• Turn off the heat and serve hot with steamed rice.

Video

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 46g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 796mg | Potassium: 796mg | Fiber: 21g | Sugar: 5g | Vitamin A: 411IU | Vitamin C: 50mg | Calcium: 64mg | Iron: 5mg

You Might Also Like:

• Vegan Tinola
• Healthy Bulalo Recipe
• Ginataang Langka Recipe
• BEST Cucumber Gazpacho

Recipes for Every Moment

Had a long day? If you need some comfort food, make yourself some Filipino lentil soup! This healthy bowl can be ready in under 30 minutes!

The post Classic Filipino Lentil Soup appeared first on Simply Bakings.

Are you a fan of tofu recipes? You'll love my tofu sisig recipe and pinoy fried tofu recipes, too!

Why You’ll Love This Recipe

This Filipino kinamatisang tofu recipe is easy to make, affordable, and only needs simple pantry ingredients, making it perfect for beginners and home cooks. It has tofu, a great source of plant-based protein, and tomatoes, which provide vitamin C and antioxidants.

It is one of the simple, healthy, and delicious Filipino dishes you can try. Serve it with steamed rice for a comforting, filling, quick meal!

The Story Behind Kinamatisang Tofu

It's a beloved Filipino home-cooked dish. Families usually have it with steamed rice. It makes a simple, everyday meal more comforting.

Where Kinamatisang Tofu Comes From

Kinamatisang tofu is a Filipino dish created with local ingredients. Home cooks combined tomatoes and tofu to make this flavorful meal.

When is this Dish Typically Enjoyed?

This dish can be enjoyed any time of the year. People have it for lunch or dinner with steamed rice. It's a comfort meal, after all.

Ingredients

Listed below are all the ingredients you will need:

• cooking oil
• firm tokwa
• garlic
• white onion
• red tomatoes
• water
• tomato paste
• salt
• sugar
• ground black pepper
• green onions or leeks

See the recipe card for quantities.

Instructions

Prepare Ingredients

1. Cut tokwa into cubes and pat dry.

2. Chop tomatoes and onion. Mince garlic.

Fry the Tofu

3. Heat oil in a pan over medium heat.

4. Fry tofu until golden brown on all sides. Remove and drain on paper towels.

Make the Tomato Sauce

5. Leave 1 tablespoon oil in the pan. Sauté garlic until fragrant.

6. Add onion and cook until soft.

7. Stir in tomatoes and lightly mash. Add water and simmer.

8. Mix in tomato paste and cook 3–5 minutes until sauce thickens.

Season and Combine

9. Add salt, sugar, and black pepper. Cover and simmer 2 minutes.

10. Return tofu to the pan and gently coat with sauce. Simmer 2–3 more minutes.

Serve

11. Transfer to a serving dish. Garnish with green onions or leeks. Serve hot with steamed rice.

Substitutions & Variations

• Ingredient Swap
  You can use cherry tomatoes instead of just regular tomatoes.
  
• Variation
  For added spice, toss in chopped chili when sautéing the garlic.
  Add a splash of soy sauce to the tomato base for a richer taste.
  
• Mistake to Avoid
  Do not overcrowd the pan when frying tofu so it will crisp properly.

Storage Tip

Tofu and tomato sauce can be stored separately in the fridge for 2-3 days. Avoid freezing, as the texture of fried tofu and fresh tomatoes may change.

FAQs

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BEST Kinamatisang Tofu

Kinamatisang tofu is a delicious and comforting Filipino dish made with fried tofu simmered in a slightly sweet and savory tomato sauce. It's perfect for a quick weeknight meal with steamed rice.

Course Main Course, Side Dish

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 servings

Calories 247kcal

Author Lainey

Ingredients

• 2 tablespoons cooking oil
• 1 block firm tokwa cut into 1-inch cubes
• 4 cloves garlic minced
• 1 large white onion chopped
• 3–4 medium red tomatoes chopped
• ½ cup water
• 1 tablespoon tomato paste
• 1 teaspoon salt to taste
• 1 teaspoon sugar
• ½ teaspoon ground black pepper
• minced green onions or leeks to garnish (optional)

Instructions

Prepare Ingredients

• Cut tokwa into 1-inch cubes and pat dry with a paper towel.
• Chop tomatoes and an onion. Mince garlic.

Fry the Tofu

• Heat oil in a pan over medium heat.
• Fry tofu until golden brown on all sides. Remove and drain on paper towels.

Make the Tomato Sauce

• Leave 1 tablespoon of oil in the same pan. Sauté garlic until fragrant.
• Add onion and cook until soft.
• Stir in tomatoes and lightly mash. Add water and simmer.
• Mix in tomato paste and cook 3–5 minutes until sauce thickens.

Season and Combine

• Add salt, sugar, and black pepper. Cover and simmer for 2 minutes.
• Return the tofu to the pan and gently coat with sauce. Simmer 2–3 more minutes.

Serve

• Transfer to a serving dish. Garnish with green onions or leeks.
• Serve hot with steamed rice.

Video

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 18g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 839mg | Potassium: 439mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1109IU | Vitamin C: 23mg | Calcium: 201mg | Iron: 2mg

You Might Also Like:

• Vegan Kung Pao Tofu
• Vegan Fried "Chicken" Tofu
• Crispy Wasabi Tofu with Creamy Coconut Sauce

Recipes for Every Moment

Craving a bit of quick comfort? Make yourself a bowl of kinamatisang tofu. This plant-based meal is full of flavor, healthy, and ready in just 30 minutes!

The post BEST Kinamatisang Tofu appeared first on Simply Bakings.

Both vegan lemongrass soup and 5-ingredient banana oat pancakes will complement this eggplant omelette well!

Why You’ll Love This Recipe

This eggplant omelette is an easy, healthy, and budget-friendly Filipino vegetable recipe. It only needs simple ingredients and cooking tools, so even beginners can make it in under 30 minutes.

It has eggplant slices that add fiber and antioxidants, which boost heart health and aid digestion. It also has moringa leaves that contain vitamins and minerals, which make this dish a healthy option for a vegetarian meal!

This Filipino dish is also customizable. So you can replace the eggs with a plant-based substitute if you want it vegan or make any flavor adjustments you like!

The Story Behind Eggplant Omelette

Eggplant omelette, or tortang talong, is a Filipino dish traditionally made by grilling peeled eggplant and mixing it with eggs. It became popular as an affordable, home-cooked meal. Today, sliced eggplant versions make it quicker for busy kitchens.

Where Eggplant Omelette Comes From

This dish originates in the Philippines, with Spanish influences in the cooking style. It's a simple home-cooked comfort food in Filipino cuisine that uses local ingredients, like a whole eggplant. It spread across regions in the Philippines as a beloved everyday meal.

When is this Dish Typically Enjoyed?

Filipinos usually serve this eggplant omelette for breakfast, lunch, or light dinner. It’s light, filling, and pairs well with steamed rice for a quick meal.

Ingredients

Listed below are all the ingredients you will need:

• cooking oil
• eggplants
• eggs
• salt
• ground black pepper
• paprika
• onion powder
• whole wheat flour
• moringa leaves
• tomato
• sesame seeds

See the recipe card for quantities.

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Instructions

Prepare the Egg Mixture

1. In a bowl, beat the eggs.

2. Add salt, ground black pepper, paprika, onion powder, and whole wheat flour. Stir until smooth and no lumps remain. Set aside.

3. Slice the eggplants into thin rounds.

Cook the Eggplant

4. Heat 1 tablespoon of cooking oil in a pan over medium heat.

5. Place eggplant slices side by side in a single layer. Cook until soft and lightly browned on both sides, about 5–7 minutes.

Add the Egg Mixture

6. Lower the heat slightly and pour the egg mixture evenly over the eggplants.

7. Sprinkle minced moringa leaves over the top. Arrange tomato slices and sprinkle sesame seeds.

8. Cook until the bottom is golden brown and the top begins to set, about 3–4 minutes.

Flip the Omelette

9. Place a large plate over the pan and carefully flip the omelette onto the plate.

10. Add the remaining 1 tablespoon of oil if needed. Slide the omelette back into the pan.

11. Cook the other side for 1–2 minutes until golden and fully set. Then, turn off the heat.

Serve

12. Slice and place on a serving plate with steamed rice or enjoy on its own.

Substitutions & Variations

• Ingredient Swap
  Moringa leaves can be replaced with kale or spinach.
  
• Variation
  If you'd like a different texture, try zucchini or bell peppers instead of eggplants.
  
• Mistake to Avoid
  Don't fill the pan so that the dish browns properly.
  

Storage Tip

Wet ingredients stay fresh 2–3 days in the fridge, separate from the cooked omelette. Eggplant and eggs don’t freeze well.

FAQs

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Classic Eggplant Omelette

This eggplant omelette is a delicious combination of fried eggplant slices, tomatoes, moringa leaves, and scrambled eggs. It’s a quick and easy Filipino vegetable recipe that pairs perfectly with steamed rice!

Course Main Course, Side Dish

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 376kcal

Author Lainey

Ingredients

• 2 tablespoons cooking oil divided
• 2 medium eggplants sliced into thin rounds
• 2 large eggs
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ½ teaspoon onion powder
• 2 tablespoons whole wheat flour
• 2 tablespoons minced moringa leaves
• 1 small tomato sliced into rounds
• 1-2 tablespoons sesame seeds

Instructions

Prepare the Egg Mixture

• In a bowl, beat 2 large eggs.
• Add salt, black pepper, paprika, onion powder, and whole wheat flour. Stir until smooth and no lumps remain. Set aside.
• Slice the eggplants into thin round pieces.

Cook the Eggplant

• Heat 1 tablespoon of cooking oil in a pan over medium heat
• Place the eggplant slices side by side in a single layer. Cook until soft and lightly browned on both sides. This takes about 5 to 7 minutes total.

Add the Egg Mixture.

• Lower the heat slightly. Pour the egg mixture evenly over the eggplants, covering the entire pan.
• Sprinkle minced moringa leaves over the top. Arrange tomato slices on top and sprinkle sesame seeds.
• Cook over medium heat until the bottom is golden and the top begins to set. This takes about 3 to 4 minutes.

Flip the Omelette

• Place a large plate over the pan. Carefully flip the omelette onto the plate.
• Add the remaining 1 tbsp oil to the pan if needed. Slide the omelette back into the pan to cook the other side.
• Cook for about 1 to 2 minutes until golden and fully set. Then, turn off the heat.

Serve

• Slice and serve hot with steamed rice or enjoy on its own.

Video

Notes

• Slice the eggplant evenly so it cooks at the same rate.
• Do not overcrowd the pan.
• If you prefer a crispier texture, cook slightly longer on each side.
• Moringa leaves add extra nutrients but are optional.

Nutrition

Serving: 1g | Calories: 376kcal | Carbohydrates: 41g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 674mg | Potassium: 1331mg | Fiber: 16g | Sugar: 18g | Vitamin A: 1004IU | Vitamin C: 49mg | Calcium: 186mg | Iron: 3mg

You Might Also Like:

• Ginataang Inihaw na Talong
• Best Adobong Talong
• Eggplant Chickpea Stew

Recipes for Every Moment

Preparing a quick and healthy meal? Make this easy eggplant omelette. This dish is nutritious and approved by kids!

The post Classic Eggplant Omelette appeared first on Simply Bakings.

Some of my other favorite similar recipes include easy stir fry cabbage and vegetarian congee!

Why You’ll Love This Recipe

This pechay recipe is a light, savory, and healthy Filipino dish. The ingredients are simple, and the steps are easy to follow. So it's perfect for beginners and busy home cooks who need a quick meal.

Pechay is rich in vitamins A and C and provides strong support for your immune system. This dish does not need ground meat, so this is vegetarian-friendly. It's also customizable so you can skip the eggs if you'd like it vegan and adjust the taste.

If you're looking for a quick, easy, and healthy vegetable dish, this is a great option!

The Story Behind the Pechay Recipe

Filipino households make many stir-fried dishes like this pechay recipe. It's common because they are affordable and simple. It can be a light main dish or a quick side dish with a bowl of rice, which Filipinos love to eat.

Where Does the Pechay Recipe Come From

Pechay is a pantry ingredient used in many Asian dishes, which are influenced by Chinese cooking traditions. Many Filipino cooks started using it in simple dishes like this stir-fried pechay recipe.

When is this Dish Typically Enjoyed?

It can be prepared and enjoyed any day of the year. People usually have it for lunch or dinner. It's best enjoyed with a bowl of steamed rice for a quick, healthy meal.

Ingredients

Listed below are all the ingredients you will need:

• pechay
• garlic
• onion
• eggs
• oil
• soy sauce
• salt
• black pepper
• mushroom seasoning

See the recipe card for quantities.

Instructions

Sauté the Aromatics

1. Heat oil in a pan over medium heat.

2. Add garlic and sauté until fragrant.

3. Add onion and cook until slightly softened.

Cook the Eggs

4. Push the aromatics to one side of the pan.

5. Pour in the beaten eggs and gently scramble until half-cooked.

Add the Vegetables

6. Add the pechay stems first and stir-fry for 1–2 minutes.

7. Add the pechay leaves, soy sauce, mushroom seasoning, salt, and pepper.

8. Stir-fry for another 1–2 minutes until the leaves are wilted but still bright green.

Serve

9. Taste and adjust seasoning if needed.

10. Serve hot with steamed rice.

FAQs

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Best Pechay Recipe

Here's a light, savory, and comforting Filipino dish made with crisp stems and tender leaves of pechay mixed with soft scrambled eggs. It’s a quick and healthy vegetable recipe that pairs perfectly with steamed rice.

Course Main Course, Side Dish

Cuisine Filipino

Prep Time 8 minutes minutes

Cook Time 10 minutes minutes

Total Time 18 minutes minutes

Servings 2 servings

Calories 210kcal

Author Lainey (Elaine)

Ingredients

• 1 bunch pechay stems and leaves separated and sliced
• 2-3 cloves garlic minced
• 1 small onion sliced
• 2 eggs beaten
• 1 tablespoon oil
• 1-2 tablespoons soy sauce
• salt to taste
• pepper to taste
• pinch of mushroom seasoning

Instructions

Sauté the Aromatics

• Heat oil in a pan over medium heat.
• Add garlic and sauté until fragrant.
• Add onion and cook until slightly softened.

Cook the Eggs

• Push the aromatics to one side of the pan.
• Pour in the beaten eggs and gently scramble until half cooked.

Add the Vegetables and Serve

• Add the pechay stems first and stir-fry for 1–2 minutes.
• Add the pechay leaves, soy sauce, mushroom seasoning, salt, and pepper.
• Stir-fry for another 1–2 minutes until the leaves are wilted but still bright green.
• Taste and adjust seasoning if needed.
• Serve hot with steamed rice.

Video

Notes

• Do not overcook the pechay to keep its color and texture fresh.
• Add more soy sauce or seasoning based on your taste preference.
• Best served immediately while warm.

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 16g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 164mg | Sodium: 626mg | Potassium: 1240mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19005IU | Vitamin C: 194mg | Calcium: 486mg | Iron: 4mg

You Might Also Like:

• Kalabasa Squash Pasta
• Filipino Hot Soup
• Vegan Bopis

Recipes for Every Moment

Craving a healthy meal with so little time? This quick pechay recipe takes only a few minutes to prepare and enjoy!

The post Best Pechay Recipe appeared first on Simply Bakings.