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Rainbow Adobow "Vegan Adobo"

Now that I live in La Union the land of unity and good vibes, I feel so free and alive being so close to nature. Knowing that my spirit really called me to be here and be one with Mother Nature. Before moving to San Juan, I had only even seen a double rainbow once in my life when I visited Caramoan. But here in the Surf Town of the north I’m blessed with seeing and experiencing it almost every other day this season during sunsets on the beach.

So it inspired me to create this plant based adobo dish with a twist:

Rainbow Adobow

Serves: 3


1 cup oyster mushrooms (kabute)

1 large diced red bell pepper (lara)

1 bunch chopped water spinach (kangkong)

1 large cubed sweet potato (kamote)

15 grams dried banana blossom/flower (pamumulaklak ng saging)

3 cloves minced garlic (bawang)

1 diced red onion (sibuyas)

1 tbsp sesame oil or any vegetable oil

3-4 tbsp soy sauce (toyo)

3 tbsp spiced vinegar (suka)

½ cup water (tubig)

1 tsp whole black pepper corns (paminta)

 ½ tsp ground black pepper (paminta)

3 whole laurel leaves


1. Saute garlic and onion in sesame oil over medium heat until garlic is browned.

2. Add cubed sweet potato (kamote), water, soy sauce, vinegar, banana blossoms, oyster mushroom, ground pepper & pepper corns until the sweet potato softens to desired tenderness.

3. Add kangkong stalks, red bell pepper. After sautéing a bit, then add remaining kangkong leaves.

4. Give it a good mix until kangkong leaves half cook then lastly add the fragrant laurel leaves.

5. Optional add roasted garlic and paprika to garnish plate.

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