Juana Manahan-Yupangco shares her easy-to-follow plant-based holiday recipes

What food do you like to serve and why?

I specialise in plant-based dishes using Filipino vegetables; this is because I believe strongly that Filipino vegetables are nutritious and can be used to make delicious food. This is the concept that is central to my two cookbooks, Mesa ni Misis and Juana’s Table. They are often mistaken for being Filipino vegetarian books, but actually, the recipes are international. When serving guests, I always include at least three of my dishes: a starter, a salad and a main. If I have meat-eaters, I will prepare meat for them; I actually cook meat very well! I don’t want people to be uncomfortable in my home or to go hungry. When I first turned plant-based and was quite strict, people would say they would eat before coming for fear of going hungry! When I invite people to my home, I want them to feel welcomed, entertained and well-fed. At the very least they would have tried one more new vegetable dish, and that’s what matters to me, getting people to eat more vegetables, especially local ones.

What is your playlist? What music do you like to put on?

The only time I match the food with the music is if I am serving Korean food. I play K-pop which is my current hobby, so I cook a lot of Korean food! For the most part it’s a mix of my husband and my taste in music, so this would be new wave, disco, EDM (from Rick’s side), then Nineties hiphop, R&B and boy bands (like Backstreet Boys and NSYNC), but I will always sneak in one or two K-pop songs.

What scent do you use in your home, from candles to diffusers?

Do you have a signature scent? I love scents. I think they really set the mood for a gathering and can dictate the vibe. Scents can evoke memories and feelings. I just launched my own line of candles along with my book; the collection is also named after my book, Juana’s Table. I use these scents at home to hopefully leave lasting good memories for my guests. I have four scents: Brunch which has notes of sweetpea, pear, tayberry, freesia and peony; Happy Hour, with notes of black currant, berries, cotton, rose and linen; Fancy Dinner, rooted in fig, which I really love; and The Kitchen, with tomato leaf, clove, thyme and basil.

What is your go-to look for your dining table, pica-pica table or buffet? For example, can you tell us if you like using a tablecloth, runner, place mats, centrepieces?

I change the dining setup depending on the food I am serving. I recently had people over and did a formal five-course plant-based meal, so that was all plated. For more casual gatherings we do a buffet. For guests, I am totally at home with family style, unless we decide to dress up that day! I always have a table-runner (I have bauls full of these) and some flowers or veggie-flowers at the centre. Depending on the plates I am using, I will add some small sculptures or art pieces in the middle. I also like working with themes because it’s always fun to go all out.

What flowers do you typically have on display?

I always have orchids on a daily basis at home. My go-to cut flowers are paper roses (lysantheums) and pink stargazer lilies.

What drinks do you like to serve or are staples at your home bar and why?

A bottle of champagne to welcome guests, followed by wine or gin-based cocktails. My husband has become a Negroni expert so our good friends will ask him to make that.

What is the lighting like in your home when entertaining?

We have some fun-coloured LED lights at home that come on after dessert has been served. Otherwise, the lights start bright when guests arrive and progressively get dimmer. We always have candles around the living-dining area.

Why do you enjoy cooking for guests?

I’m pretty choosy about whom I invite over. For me, cooking for someone is an expression of friendship love and intimacy. If I invite you to my home and cook for you, then it must mean I like you, and want to know more about you

Serves 4 to 6

INGREDIENTS

2 cups pickled puso ng saging (recipe on page 103 of Juana’s Table)
2 cups alugbati leaves
1 tsp olive oil
1 tbsp minced onions
3 cloves garlic, minced
8 oz cream cheese (preferably the cooking version which is softer)
1/4 cup sour cream
2 cups mozzarella cheese, divided
1 cup other preferred cheese (optional)
Salt and pepper, to taste
Crudités, crackers or pita bread

1. Heat up a saucepan on low heat and add the olive oil.
2. Sauté the onions and garlic until translucent.
3. Add the alugbati leaves.
4. Slice the puso rounds into halves and add to the saucepan. Gently push the puso rounds until they fall apart in strips. Stir fry for one minute.
5. Add the cream cheese, stirring it in slowly, or in chunks if using a whole bar.
6. Pour in the sour cream and stir to combine.
7. Add one cup mozzarella cheese and melt it into the mixture. If adding other kinds of cheese, add them now and melt them into the mixture.
8. Taste the mixture and add salt and pepper to your liking.
9. Transfer the dip to an oven-safe ramekin. Sprinkle the remaining mozzarella cheese on top.
10. Place the ramekin in a hot oven or oven toaster to melt the cheese on top.
11. Serve hot with a side of crudités, crackers or pita bread.

Serves 2

INGREDIENTS

3 camote or sweet potatoes, preferably orange or yellow
2 eggplants
salt, to taste
1 tsp butter or vegan butter
1 tbsp plant milk
1/2 tsp ground cumin
1 tsp cooking oil
1 cup camote top leaves, loosely packed
1 tbsp rendang paste (store-bought) fried shallots, microgreens and edible flowers, for garnish

1. Peel and boil the camote. Set aside the water used for boiling. Cube the camote and put in a bowl.
2. While the camote is boiling, cut the eggplants lengthwise. Rub salt all over and let sit on a paper towel for 15 minutes.
3. Combine the cubed camote, butter, plant milk and cumin. Mash the camote, making sure to combine well with the other ingredients. Set aside and keep warm.
4. Gently press the liquid out of the eggplants. Slice into 2-inch long pieces.
5. Heat the cooking oil in a pan. Gently sear the eggplants and set aside.
6. Quickly blanch the camote leaves in the water used for boiling the camote. Set the leaves aside.
7. On a dinner plate, put two scoops of the mashed camote in the centre. Using the back of a spoon, spread out the mash in an outward direction until you reach the edge of the plate.
8. Lay out the sliced eggplant on the mash, creating a nice pattern.
9. Arrange the blanched camote leaves on the plate.
10. Using a teaspoon, spread a bit of the rendang paste on the eggplant pieces.
11. Garnish with fried shallots, microgreens and edible flowers.

Serves 4 to 6

INGREDIENTS

3 large whole singkamas
2 tbsp olive oil
Mini capers and chives, for garnish

CRÈME DE PARIS SAUCE

1 pack soft tofu
2 tbsp Pommery or Dijon mustard (for a sharper taste)
1 tbsp capers
1 tbsp lemon juice
1 tbsp finely chopped shallots or red onion
2 tsp tarragon
2 tsp parsley
2 cloves garlic
5 slices anchovies (optional, for non-vegans or non-vegetarians)
salt, to taste

1. Peel the singkamas whole. If using large ones, slice them lengthwise, into three steak shapes. If using smaller ones, turn them on their sides and slice in half to make two steaks.
2. Arrange the singkamas steaks on a lined baking tray and drizzle with olive oll coating each steak well.
3. Preheat the oven to 230°C. Bake the singkamas for approximately 30 minutes. You will know they are ready when you can poke a fork through each steak.
4. For the sauce, place all the ingredients in a blender and blend until creamy. Adjust salt to taste.
5. To serve, place the steak on a plate or serving dish and coat it with alagero sauce. To garnish, scatter capers and sliced chives on top.

Serves 4 to 6

INGREDIENTS

1 bunch camote tops
6 pc calamansi
2 tbsp honey

1. Boil the camote tops for five to ten minutes.
2. Steep for five more.
3. Stir in the honey and calamansi. Transfer to a vessel and let cool.
4. Enjoy over ice.

Serves 4 to 6

INGREDIENTS

6 to 8 camote or sweet potatoes, preferably yellow or orange
2 tablespoons + 1 tablespoon brown sugar, divided
1 cup plant milk, unsweetened
4 cups small to medium marshmallows
1 teaspoon cinnamon powder
1 tablespoon butter or vegan butter

1. Peel and boil the camote. Cut into small squares.
2. In a bowl, mash and mix together the camote,
2 tablespoons brown sugar and plant milk. Alternatively, you can run the mixture through a food processor.
3. Transfer the mixture to an oven-safe casserole or pie dish and smooth it out evenly.
4. Sprinkle the remaining 1 tablespoon brown sugar on top.
5. Arrange the marshmallows on top of the camote mixture, working your way from one side of the dish to the other.
6. Preheat the oven to 250°C and bake for 15 minutes, carefully watching to make sure the marshmallows do not burn.
7. Serve as a festive side dish or on its own!

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