Auguest 2020: Jenel Laureta

Deconstructed Spicy Seafood Jambalaya

“Learn as much as you can through reading cookbooks, watching cooking shows, attending short cooking classes, and from other people. Then try to incorporate all these in your daily cooking.” — Jenel Laureta

Auguest 2020: Jenel Laureta

I was greatly influenced by my paternal grandfather to love food and cooking! Hands down, he was a great cook because there was not a dish I didn’t like. All his dishes were simply delicious. His cooking was not by-the-book and he had no recipes to follow. He cooked by taste and with utmost passion.

In my Lolo Pepe’s kitchen, I began with peeling garlic and onions for homemade atchara. We were busiest in the kitchen during town fiestas. Lolo Pepe would whip up his specialties: Asadong Manok, Mechadong Baka, and Adobong Hito to name a few. I would linger in the kitchen to smell the bubbling sauces and of course to get a taste of each cooked dish.

From him, I also learned how to appreciate good food. We weren’t rich but he wouldn’t settle for less than the best. I remember that he would always buy our butter from a PX store and we would always travel to a nearby city to eat good food.

A great part of my childhood memory is about food and cooking, and this may be the reason why until now I love to eat and cook! In my kitchen now, I try to replicate Lolo Pepe’s cooking. Although I do not have any recipes to follow, I just try to remember the smell, the taste, and the look of a certain dish!

Deconstructed Spicy Seafood Jambalaya

Jambalaya is a popular dish of West African, French (especially in Provençal cuisine), Spanish and Native American influence; similar to, but distinct from, other rice-and-meat dishes known in Louisiana cuisine.

An easy Jambalaya recipe is pure comfort food filled to the brim with flavor. A soffritto-like trinity of onion, bell peppers and celery are also included, along with rice, chilies, cajun spice, other seasonings, and broth. Jambalaya is a quintessential one pot recipe, usually cooked together until the rice is done, but since this is a recipe for a deconstructed Jambalaya, we’re going to need a pot/pan more or two.

Deconstructed Spicy Seafood Jambalaya Ingredients

PREP TIME 10 MINS | COOKING TIME 45 MINS | SERVES 1-2

INGREDIENTS

  • 1 pc river prawn
  • 1 pc blue swimmer crab
  • 1 pc crab claw
  • 3 pcs large prawns
  • 4 pcs mussels
  • 2 stalks celery, sliced
  • 1 whole green bell pepper, cubed
  • 1 medium-sized white onion, minced
  • 5 cloves garlic, minced
  • 1-2 pcs red chili, diced (optional)
  • 1 & 1/2 to 2 cups seafood broth or water
  • 1 to 1 & 1/2 tbsp cajun spice
  • 1 can (approx. 400g) diced tomatoes
  • Olive oil
  • Salt, to taste
  • 2 cups cooked rice
  • Cherry tomatoes, lightly fried, for garnish

METHOD

  1. Jambalaya Stew: Add olive oil in a shallow pan and start sautéing in this order: green bell pepper, celery, white onion, and then garlic. Add cajun spice and continue cooking for a further 2 minutes.
  2. Pour the can of diced tomatoes and let it cook until softened before adding a cup of seafood broth or water. Bring to a boil.
  3. Add assorted seafood and cover until cooked. Add more seafood broth or water as needed and leave to simmer, seasoning with salt according to your taste.
  4. Once the assorted seafood is cooked through, fish out into a bowl and set aside.
  5. Jambalaya Rice: In a separate pan, sauté the garlic until golden and fragrant.
  6. Ladle about a cup of the jambalaya stew and add it to the pan with sautéed garlic. Leave to simmer to allow the flavors to concentrate.
  7. Add the cooked rice and mix well. Season with salt and pepper to taste, and allow the rice to absorb all the stew.
  8. Jambalaya Soup: Add half a cup of seafood broth to the remaining jambalaya stew and simmer.
  9. Season with salt and pepper, to taste. Optional, if you want an intense jambalaya flavor, you can add a half teaspoon more of cajun spice.
  10. Purée the stew in a blender and pass it through a fine sieve.
  11. Pour soup in a bottle and keep warm.
  12. Assembly: Arrange the assorted seafood in a large shallow plate and garnish with lightly fried cherry tomatoes.
  13. Pour the warm jambalaya soup over the assorted seafood and serve with jambalaya rice. Enjoy!

Deconstructed Spicy Seafood Jambalaya

Deconstructed Spicy Seafood Jambalaya

Photo Courtesy & Recipe Copyright © 2020 | Jenel Laureta (@jenel.laureta)

BON APPÉTIT

– Jenel Laureta

myTaste.com

Auguest 2020: Melissa Delos Reyes

Crispy Orange Tofu with Broccoli

“Creating food is a therapeutic process. It’s a way for me to unwind and slow down in this fast-paced world. To see my family & friends enjoy what I create is worth all the effort.” — Melissa Delos Reyes

Auguest 2020: Melissa Delos Reyes

Ola! I’m Melissa or Mel, the smol lady behind Eats Meru on Facebook and Instagram. I am a social media associate by profession and I freelance in photography and graphic design. Ever since I was young, I’ve always enjoyed cooking, experimenting with food, and following recipes!

I created Eats Meru pre-pandemic to share my food adventures at first. Everything changed when the Covid-19 virus struck. No one was prepared. Businesses were greatly affected, especially the small/start-up local brands. Since then, I’ve converted my goal for Eats Meru as a platform where I can help local MSMEs to share their products especially now that everyone is doing their best to make a living.

For this post in the Auguest series, I chose the color orange. I’ll be sharing a healthy and plant-based version of the famous Orange Chicken that uses tofu as the protein of the dish; it’s sticky, orange-y, tangy, crispy, and tasty too! You can easily make this dish as most of the ingredients can be found in your fridge and pantry. It is also perfect for those busy weeknights as it comes together in 20 minutes.

Crispy Orange Tofu with Broccoli Ingredients

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the crispy tofu

  • 2 packs firm tofu, drained and cut into 1-inch size cubes
  • 2 tbsp cornstarch
  • 1 tsp rice flour
  • 1/4 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp salt
  • Vegetable oil, for frying

For the orange sauce

  • 1 cup fresh orange juice (about 3 medium-sized oranges)
  • 1/4 cup water
  • 3 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp white or rice vinegar
  • 1 & 1/2 tbsp cornstarch (2 tbsp for a thicker sauce)
  • 1 tsp chilli, minced
  • 1/8 tsp salt
  • 4 garlic cloves, finely chopped
  • 1 inch ginger, minced (or 1 tbsp grated)
  • Spring onion (for garnishing)
  • Blanched broccoli

METHOD

  1. Crispy Tofu: In a large bowl, combine the cornstarch, rice flour, garlic powder, salt, and pepper. Mix well and coat the tofu in the cornstarch mixture.
  2. In a deep, heavy-bottomed pot, heat the vegetable oil (enough to cover the tofu) over medium-high. Carefully drop the coated cubed tofu in the oil and fry until slightly golden brown. Do not overcrowd the pot; work in batches if needed.
  3. Once done, use a slotted spoon to remove the tofu and transfer to a wire rack or strainer to cool down.
  4. Orange Sauce: Combine all the ingredients for the orange sauce, except water and cornstarch in a saucepan over medium heat. Cook and bring to a boil.
  5. Mix the cornstarch in the water together to create a slurry and gradually stir it into the simmering sauce. Cook until the sauce thickens, stirring well for even thickening. Taste for salt, sweetness, flavour, etc. and adjust as you go.
  6. Turn the heat off and add the crispy tofu. Toss to evenly coat them with the sauce. Transfer to a serving bowl and garnish with the spring onions. Serve immediately while hot, with rice and blanched broccoli (or any of your favorite greens for that matter). Enjoy!

This Crispy Orange Tofu can be modified for an even healthier option. For this recipe, the tofu is deep-fried in oil, but if you prefer, and have a bit more time on your hands, you can bake the tofu instead. Additionally, you can consider serving it with some cauliflower rice and other greens of your choice.

Crispy Orange Tofu with Broccoli

Crispy Orange Tofu with Broccoli

Photo Courtesy & Recipe Copyright © 2020 | Melissa Delos Reyes (@eatsmeru)

BON APPÉTIT

– Melissa Delos Reyes

myTaste.com

Auguest 2020: Karina Pineda

Adlai Tomato Risotto

“Take off on a food journey that is both healthy and happy” — Karina Pineda

Auguest 2020: Karina Pineda

Hello! My name is Karina, the girl behind wander little girl on Instagram. Two years ago, I initially started my food blog to document my #foodjourney—basically a marriage between transitioning to a healthy lifestyle (which was then a strictly plant-based diet) and learning my way around the kitchen. Fast forward to the present, a few things have changed, from my perspective on health and wellness to the direction of my blog. I decided to see wander little girl as a serious brand and grow it (especially now that we’re in the midst of a global pandemic).

At one point within that two-year timeline, Allison and I followed each other. Though we hardly interacted with one another, it was when she opened slots for this year’s Auguest series that we began to communicate.

When Allison told me the chosen theme and the recipe guidelines, I was thankful for having seen and grabbed the opportunity to guest in this series. Titled Colors of the Rainbow, participating guests (or should I say, Auguests) were tasked to come up with a vegan, vegetarian, or pescatarian recipe in line with their assigned color. For me, this served as a walk down memory lane, back to wander little girl’s roots.

Adlai Tomato Risotto

Having picked the color red, I challenged myself to cooking beyond my comfort zone, hence Adlai Tomato Risotto. I had never made risotto prior and I wanted to add a few twists to the beloved dish. First, the risottos that I’ve tried are usually creamy, and so I whipped up a tomato-based version; that way, it would scream bloody RED! Next, I veganized it by using vegetable broth made from scratch and vegan margarine. Last (but definitely not the least), I swapped rice (specifically arborio rice) with adlai. Before anything, please hear me out! Since I live in the Philippines, I wanted to promote a grain that was both locally produced and a healthier alternative. Since adlai absorbs more than the regular white rice here, this Adlai Tomato Risotto is just as creamy and thick as its traditional counterpart! The entire process from preparing to cooking may be tedious and time-consuming, but I promise that the hard work is worth it; it’s like a dish straight out of an Italian restaurant!

Adlai Tomato Risotto Ingredients

PREP TIME 45 MINS* | COOKING TIME 30 MINS | SERVES 4-5

* Includes making of the vegetable broth

INGREDIENTS

For the adlai tomato risotto

  • 1 cup uncooked adlai
  • 1 & 1/2 cup of canned diced tomatoes
  • 2 tbsp tomato paste
  • 1 & 1/2 tsp olive oil
  • 1 & 1/2 tsp vegan margarine or spreadable
  • 1 tsp rosemary (+ more for topping)
  • 1 tsp thyme (+ more for topping)
  • 3-4 cloves of garlic
  • Half a white onion (or less, depending on your taste)
  • Sliced mushrooms
  • Ground pepper
  • Spanish paprika
  • Brown sugar (optional)

For the vegetable broth

  • 6 cups water
  • Chosen vegetables (in picture: carrots, stems of sweet potato leaves, garlic, and ginger)
  • Ground pepper
  • Salt

METHOD

  1. Vegetable Broth: Gather the vegetables to be used for the broth and place them in a pot. Add ground pepper and salt to taste. Pour 6 cups of water into the pot. Allow it to boil on a stove top for 30 minutes. Set it aside afterwards.
  2. Adlai Tomato Risotto: Mince garlic cloves and half a white onion. Heat a pan on the stove top. Add olive oil. Sauté the minced garlic and onions. Add margarine to enhance the flavor.
  3. Pour the cup of uncooked adlai, and cook it until slightly toasted. Start with a bit of the vegetable broth from earlier (I used a ladle and poured two servings) and stir it. Once the broth has been absorbed, pour another portion again. Repeat the process until all of the vegetable broth has been used and the adlai is cooked.
  4. Add sliced mushrooms. Pour diced tomatoes and tomato paste. Mix well until everything is incorporated and evenly colored.
  5. Sprinkle the herbs (i.e. rosemary and thyme) as well as the spices (i.e. ground pepper and Spanish paprika). Add brown sugar to taste, but this step is optional. Continue to mix everything.
  6. Once cooked, allow the risotto to cool. Transfer it into a large plate or bowl. Top it with more rosemary and thyme. Eat the risotto on its own or pair it with corn. Enjoy!

Adlai Tomato Risotto

Adlai Tomato Risotto

Photo Courtesy & Recipe Copyright © 2020 | Karina Pineda (@wanderlittlegirl)

BON APPÉTIT

– Karina Pineda

myTaste.com

Auguest 2020: Shazrinah Shazali

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

“Cooking is an exploration of our own creativity. Always try out new flavour combinations, different cooking techniques, build on textbook recipes, and have fun!” — Shazrinah Shazali

Auguest 2020: Shazrinah Shazali

Hello Everyone! I am a neuroscientist and home-grown chef best known as ShefShaz. I started my entrepreneurial journey from home, supplying healthy lunch meal plans to offices and homes. I then ventured into collaboration with The Healthy Habit in January 2018 to develop menus and co-founded FUEL’D. Just this year I’ve also recently co-opened a cafe in the gardens to work with the garden’s nursery to develop menus and create delicious food from their produce.

Tonight I will be sharing a delicious and healthy dish that is packed with the flavours of roasted garlic, chilli, and balsamic vinegar. You can easily whip up for a quick weeknight dinner if you’re pressed for time!

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle Ingredients

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the tagliatelle

  • 200g dried tagliatelle pasta
  • 1 can (approx 400g) butter beans, drained
  • 1 can (approx. 185g) tuna in olive oil
  • 1 can (approx. 400g) roasted garlic and onion tomato pasta sauce
  • 4 garlic cloves, minced
  • 4 shallots, minced
  • 2 red bird’s eye chillies, minced
  • 1 tsp sweet ground paprika
  • Salt and freshly cracked black pepper, to taste
  • Parmesan cheese (optional)

For the chilli balsamic drizzle

  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 red bird’s eye chilli, minced
  • 2 tbsp balsamic vinegar
  • 1 tsp fresh parsley, minced
  • Salt and freshly cracked black pepper, to taste

METHOD

  1. Chilli Balsamic Drizzle: In a mortar and pestle, grind the garlic, chilli, and parsley together. Add the olive oil, balsamic vinegar, and season with salt and pepper to taste. Adjust to your liking and set aside.
  2. Roasted Garlic & Onion Tomato Tagliatelle: In a large pot with boiling salted water, cook the tagliatelle pasta according to packet directions or until al dente. Drain and set aside, reserving about half a cup of the pasta water.
  3. In a separate pan over medium-high heat, sauté the minced garlic, shallots, and chilli until golden, fragrant, and translucent, about a minute or two.
  4. Add in the drained butter beans together with the tuna in olive oil and cooked until warmed through. Add the ground paprika and season with salt and pepper to taste.
  5. Stir in the canned tomato pasta sauce plus the half cup of reserved pasta water. Bring to a rapid simmer before adding the cooked pasta. Once done, transfer to individual serving plates.
  6. Top with parmesan cheese if desired, fresh arugula or any other leafy greens you prefer, and drizzle with the chilli balsamic mixture. Serve and enjoy!

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

Roasted Garlic & Onion Tomato Tagliatelle with Butter Beans,Tuna, and a Chilli Balsamic Drizzle

Photo Courtesy & Recipe Copyright © 2020 | Shazrinah Shazali (@shefshaz // @fueld.bn // @glowcafebn)

BON APPÉTIT

– Shazrinah Shazali

myTaste.com

Auguest 2020: Brendon D'Souza

Brioche Loaf

“When someone cooks with love, the meal deserves to be celebrated. You get dressed, choose a killer playlist, and pour a glass of wine then sit down to share the magic with your loved ones.” — Brendon D’Souza

Auguest 2020: Brendon D'Souza

In the middle of typing out a fairly lengthy email at work, my phone vibrates. It’s Dad. A red box of Lowan Whole Foods Instant Dried Yeast appears on the screen. He’s finally found it! For weeks we’ve been on the hunt for a packet of dried yeast. The fourth-highest sought commodity after toilet paper, hand sanitiser, and plain flour. Not too long after the lockdown, Dad had picked up a 5kg bag of bread-making flour thinking it was plain flour. We could finally put it to good use.

As you can imagine, I jumped straight on the #BakeCorona bandwagon. Out came the Pyrex mixing bowls and measuring jug, and the plastic kitchen scale. Years ago I bought a book called Bread Revolution by Duncan Glendenning and Patrick Ryan. The pair had quit their day jobs and founded their artisan bakery The Thoughtful Bread Company so that they could ‘put a smile on people’s faces’ with bread that was lovingly crafted and shaped by hand. It’s a song that foodies have tooted for years. Making food the old fashioned way with time, love, and passion. It seemed to align perfectly with the requirements of the lockdown. We had to slow down and learn to relish in a simpler life. Spending more time surrounded with our immediate family or housemates. For most households, this included cooking more meals at home and actually having the time to sit down to a shared meal instead of eating on the go or by oneself.

Brioche Loaf

My first loaf worked out fairly well. It rose in the tin and had a light brown crust and was demolished within the hour with plenty of butter. Still, I felt I needed to give it another try. This time adding a little more olive oil to the base dough to make it more elastic. This helps to give it a longer shelf life too. I let this batch rise on the tray and scored it with a sharp knife to give the bread a chance to rise and create those perfect cuts. Another secret I learned probably by accident is that dough will continue to rise even in cold conditions. I had left a batch to rest overnight in the fridge in an oil-lined bowl wrapped in cling film. Funnily enough it had grown about four times its original size and produced one of the fluffiest loafs I think I have ever baked. A few loaves later I was adding in melted butter and egg yolks which produced a golden crumb and deep hazelnut crust. This is an adaptation of Duncan and Patrick’s white loaf.

Brioche Loaf Ingredients

PREP TIME 25 MINS* | COOKING TIME 1 HOUR | MAKES 1 LARGE LOAF (700G)

* Allow for an extra 60 to 90 minutes to proof the dough

INGREDIENTS

  • 600g strong white bread flour, plus extra for dusting
  • 125g unsalted butter, melted
  • 300 ml water
  • 3 egg yolks, plus 1 extra egg for glazing
  • 2 tsp brown sugar
  • 2 tsp instant dried yeast
  • 2 tsp salt
  • Olive oil, for greasing

Brioche Loaf Step-by-Step

METHOD

  1. Place the flour, salt, sugar, and dried yeast into a large mixing bowl. Combine the wet ingredients in a medium jug and slowly add to the dry ingredients. Combine using a whisk to form a sticky dough.
  2. Dust a clean work surface with flour. Tip out the dough and then knead for 10 minutes to form an elastic and pliable dough. You can test the dough by poking it with your finger and it should bounce back into shape.
  3. Brush a large clean mixing bowl with the olive oil. A clear glass bowl is handy so you can easily check on how the dough rises. Cover with a clean tea towel or cling wrap and set aside for 60 to 90 minutes for the first proof.
  4. Remove the covering and ‘knock-back’ the dough by gently punching it down. Turn it out onto a clean work surface and shape onto an oval. Transfer this to a loaf tin lined with baking paper. Allow the bread to proof for a second time.
  5. Preheat an oven to 230C (450F or gas mark 8). Position 2 baking racks in the centre and base of the oven. After 10 minutes reduce the temperature to 210ºC (400F or gas mark 6). Your bread goes into the top rack, and a baking dish filled 2cm high with cold water on the bottom rack. The water will steam and help the bread to rise evenly.
  6. The bread will take about 35 to 50 minutes to cook. You’ll know it’s done as your kitchen will suddenly be filled with an incredibly rich yeasty aroma. The top of the loaf will be golden and the loaf will sound hollow when tapped.
  7. Remove from the oven and allow to cool. Once cool enough you can remove the loaf from the tin.
  8. Slice thick and serve with butter or your favourite spread. Enjoy!

Brioche Loaf

Brioche Loaf

Photo Courtesy & Recipe Copyright © 2020 | Brendon D’Souza (@brendonthesmilingchef)

BON APPÉTIT

– Brendon D’Souza
Follow me on Instagram at @brendonthesmilingchef

myTaste.com

Auguest 2019: Ferreli Virtudazo

Vegetarian “Pulled Pork”

I’m Ferreli, the woman behind @acupofjasminerice. I started my account in 2016 as a form of creative outlet. I needed to do something different besides my corporate job. I can’t remember if I came up with that handle because acupofjasminetea was already taken or I was in a phase where I ate ONLY jasmine rice. Haha! For others I only post pictures of food; for me it’s a form of self-expression. It’s also putting myself out there as I reveal bits and pieces of me in the captions and engage with people who comment on my posts.

I started my love for cooking when I was very little. I could think back to the time I made pancakes with my grandmother and fried shrimp crackers with my mom. Those were my early memories of cooking. I think I was 5 years old then! As a child, it was all play. Now that I’m an adult, my perspective of cooking has evolved and so has my palate. These days, most of my posts are inspired by food trends. I take delight in recreating dishes I’ve seen on Youtube and Instagram.

Vegetarian “Pulled Pork”

I don’t recall who followed who but I remember that my initial interactions with Allison was with her “guess the next dish” on Instagram. I soooo take pride on my correct answers. Lol! I also couldn’t help but be amazed if I guessed it wrong. I’d go “Wow! I didn’t think of that!” I also like that she follows themes because being organized is important to me. I recently tried to be consistent with my themes as well.

I’m excited and honored to be one of her Au-guests. Her theme this month is about fruits and it’s something I can incorporate with food trends. I chose jackfruit or langka because it is gaining popularity stateside. Instead of making a local dish (I can only think of Ginataang Langka. Hehe.), I decided to go for Vegetarian Pulled Pork because it’s something new for me. I’ve found recipes as old as 3 years but I only got to see it on IG about a month ago or so. I’m calling it vegetarian instead of vegan because I’m not sure if the ingredients of the barbecue sauce are all plant-based.

I hope you enjoy making AND eating this dish as much as did. It’s easy to make and it’s something you can add to your #meatlessmonday entry 😉

Recipe adapted from:

Vegetarian “Pulled Pork”

PREP TIME 10 MINS | COOKING TIME 1 HOUR | SERVES 4

INGREDIENTS

  • 1 pack (approx. 350g) pre-sliced young jackfruit
  • 4 small red onions, chopped
  • 3 cloves garlic, minced
  • 1 cup barbecue sauce*
  • 1/2 cup water
  • 2 tbsp sunflower oil (or any cooking oil is fine)
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp brown sugar

*If you want to make a vegan version of this dish, you may source for plant-based barbecue sauce as a substitution.

METHOD

  1. Chop the young jackfruit to smaller pieces so the core gets broken down and the “flesh” appears to have the pulled pork texture.
  2. Heat oil in a large pan and sauté the onions and garlic until slightly softened.
  3. Add in the jackfruit, spices, and brown sugar. Mix well.
  4. Add in water and simmer for 30 minutes until the jackfruit is tender and the liquid has almost been absorbed.
  5. Mash the jackfruit with a masher (I don’t have any so I used a wooden spoon. Lol!) until you achieve your desired pulled pork texture and the liquid has fully evaporated.
  6. Coat the jackfruit in barbecue sauce and toss well.
  7. Let sit for 3-5 minutes to brown the jackfruit and to give it a charred appearance.
  8. Serve warm and enjoy!

Vegetarian “Pulled Pork” Sliders

After a number of taste tests, my coworkers have said it really tasted like pork. At the same time, they could tell that the last batch I made (pictured) didn’t have the pulled pork feel because I didn’t shred it enough. So, chopping the core and mashing it thoroughly is really important if you want to really go for the pulled pork “look and feel”.

In addition, I agree with several blogs that I’ve read that the barbecue sauce can make or break this dish. I recommend the smoky flavor kind. Some blogs would also suggest pairing it with coleslaw. I’m not into mayo though… My coworkers and I enjoyed eating it plain with pickled jalapeños or kimchi on the side. We also had fun having it as pulled pork sliders. We just packed it and the pickled veggies in a tiny dinner roll and gobbled it up in one bite. Haha!

Vegetarian “Pulled Pork” Sliders

Photo Courtesy & Recipe Copyright © 2019 | Ferreli Virtudazo

BON APPÉTIT

– Ferreli Virtudazo

myTaste.com