Discovering Pandesal—one of the most popular breads in the Philippines —felt fortuitous. It was introduced to me by my Filipino coworker, Abby. Abby has a particular kind of warmth that can shift the mood of the entire room. You might first notice her giggle, erupting at expected and unexpected moments—something I was amused by at first, and now find completely endearing.

​Abby grew up in Sucat, Muntinlupa, inside Metro Manila, the Capital of the Philippines, with her parents and lola (grandmother). While Abby is skilled at most things culinary, her love for baking especially comes through in her work. Naturally, we chat often about featured desserts and respective baking projects. I can't remember exactly how we stumbled upon the topic of Pandesal, but for several weeks, it was something we'd revisit. Then cue me, imagining this sweet, fluffy bread roll for so long that I eventually couldn’t resist trying to make it for myself. I knew intuitively it was something special—evidently something nostalgic for Abby. As I imagined the warm scents of yeast and wheat, I wondered what I would discover if I could recreate Pandesal at home.

Traditional Pandesal uses basic ingredients: flour, sugar, yeast, salt, milk or water, shortening, lard or oil. It's likely that some variations were (as I refer to them): "accidentally vegan". There was no intention behind it, people simply were using what is available. 

Modern variations sometimes do include eggs and or butter to enrich the dough.

Vegan Pandesal: I first tested my recipe using canola oil and JUST egg product. The result was a delicious enriched bun, but it reminded me more of brioche. When I finally swapped out the oil for shortening, and omitted the JUST egg altogether, was I able to achieve a lighter, fluffier and softer crumb that is associated with traditional Pandesal. 

This rich, soft and fluffy bread roll is traditionally served for breakfast or a snack, often with coffee or hot chocolate (go ahead and dip it) or with meats and cheeses tucked between sliced halves. (I actually really like mine with peanut butter) The most unmistakable characteristic of Pandesal are the sandy bread crumbs coating each roll. Before baking, the rolls (or often a long dough log) are rolled in a coating of fine breadcrumbs adding delightful texture and visual appeal. 

​Pandesal is a morning ritual in the Philippines, much like the croissant is in France, yet (and I can't believe I am saying this) I think I like Pandesal more, this is perfect because I can't see myself getting around to making a lamented dough any time soon. If you are interested for a deeper dive into Pandesal, it's history, and some of Abby's insights from her childhood, I wrote a piece on Substack all about it, called Breaking Bread: Pandesal and the Filipino Table, which you can read here.

Before baking, Pandesal dough should be quite tacky and supple, which I find a pleasure to work with. I do mix my dough in a kitchen aid, and haven't tried making it by hand though you certainly could.

Rising times will depend on the time of year and the temperature of your room and ingredients. I tested this recipe in the spring and it was a five to six hour time frame from start to finish, though the majority of time the dough is just rising, first in a single mass of dough, then the second rise after it has been formed into individual buns. 

If the dough is as it should be, tacky and not too sticky, the balls of dough are easily formed using the palm of your hand shaped like a dome over each ball, without the ​use of additional flour. If the balls are too dry, they won't roll into nice even balls and the bread crumbs won't stick, too wet, and additional flour needs to be worked in. 

Pandesal is one of those things that is truly best enjoyed fresh. If you aren't eating it within two days, it might be best to pop them in the freezer. Keep them in a sealed container on your counter or in the freezer. 

I left mine out and on day three when I was having some for breakfast, I noticed they were significantly dryer. Easy fix: I just started dipping it in my coffee, like the locals do, and my friend Abby does. Strangely I liked it dipped in my coffee on day three better than day one when they are so fresh and perfect I didn't want to dilute the experience. 

​Rolls are dense and heavy This usually points to under-proofing or yeast that has expired. Since quick-rise yeast goes directly into the flour, check that yours is fresh and within date. Give your dough adequate time to proof in a warm, draft-free spot.

Dough is too stiff after mixing Flour absorbs liquid differently depending on humidity and brand. Since the liquid is added after the flour, add a little more if the dough feels tight or isn't coming together smoothly. A slightly tacky dough is correct and will produce a softer roll, it shouldn't feel stiff or dry, or overly sticky.

Breadcrumbs are falling off during or after baking The rolls are coated before proofing, so if crumbs are dropping off, the surface of the dough balls may have dried out before baking. Keep the shaped, coated rolls covered loosely during the final proof to retain moisture and help the crumbs stay anchored.
​
Crust is too hard or dry Pandesal should have a delicate, soft crust. If yours is tough, your oven may be running hot or the rolls baked a little too long. They're done when just lightly golden.

1. ​Add flour, sugar, quick-rise yeast, and shortening to the bowl of a KitchenAid fitted with the dough hook and mix on medium-low until the shortening is dispersed. Add oat milk, increase to medium speed, and knead for about 5 minutes, adding a splash more oat milk if needed until the dough forms a single mass. It should be tacky but not sticky.

2. Scrape the dough into a lightly oiled bowl, then flip it to coat both sides. Cover and let rest until doubled in size. (This can take anywhere from 1.5 - 2.5 hours in my experience, depending on how cool or warm your space is. When doubled, turn out onto your work surface. (do not punch down dough)

3. ​Divide into 16 equal portions using a pastry cutter or sharp knife. Using a scale here is helpful, though not necessary.

4. ​Roll each piece of dough into a ball. Cup your hand over a portion of dough and, using the heel of your palm with light pressure, roll until a smooth ball forms. A dough that is tacky but not sticky will come together easily.

5. ​Dump breadcrumbs into a small bowl or plate. Roll each piece of dough in the breadcrumbs. Place on a parchment-lined baking sheet, about an inch apart.

6. ​Cover and let rest in a warm place until double in size. If your space is warm enough this should take 1.5 - 2 hours, though mine have taken up to 3 hours in a cooler room.

7. Uncover and bake in a 350°F oven until golden and the sides spring back when poked. About 25 minutes. Cool for 15 minutes, enjoy warm. Best if enjoyed the same day.

Cajun spice blends are a hallmark of Louisiana’s Cajun and Creole cuisines, which draw on rich traditions from French, African, and Native American culinary influences. These bold, flavorful blends were originally crafted to enhance the abundant seafood and game in the region, and over time they’ve gained popularity far beyond Louisiana, finding their way into kitchens around the world. I love using Cajun spice to flavor my tofu, and I’m excited to experiment with it in many other dishes—maybe even sprinkling it on potatoes before roasting for an extra kick.

A typical Cajun spice blend combines paprika, garlic powder, onion powder, cayenne pepper, and a medley of other herbs and spices. Some variations include thyme, oregano, basil, black or white pepper, and mustard powder. You’ll often find these spices in traditional dishes like gumbo, jambalaya, and blackened chicken or fish. While pre-made blends are available (I haven’t tried them yet, but I imagine they’re convenient), you can also create your own custom mix to suit your taste.

Beyond using Cajun spice on proteins and vegetables, it’s fun to get creative: sprinkle it on popcorn for a savory snack, stir it into mayo, use it in marinades (like I do with tofu), or even mix it into dressings for an extra kick.

This Cajun Tofu recipe is really simple, tasty and versatile. There are a couple of steps, but it's all relatively passive so it feels like a lazy tofu recipe to me. No hovering over a pan to cook them, as they are baked in the oven. I love Cajun Tofu in tacos, power bowls, or on a chopped salad. 

Sourcing Tofu
​Not all tofu is created equal flavour wise. I would suggest trying different brands. I've never had any that I thought were bad, but some do just taste better to me. Where I currently live I can even get locally made tofu that is super fresh and delicious. For this recipe I use firm tofu. ​

Pressing Tofu
I don't always press my tofu before cooking with it, especially if I'm trying to be quick, but I do for this recipe, even if for a short amount of time. Just wrap the tofu block in paper towel, then in a kitchen towel. I usually double this recipe, then place two blocks under my big butcher block cutting board to press. You can buy tofu presses, but I don't love kitchen tools that are used for one thing.
​
To Reheat:
For leftovers, I do want to try reheating them in a pan or oven, but thus far I've just zapped them in the microwave for convenience.  

Cajun Tofu Tacos
I’m still experimenting with toppings to find my perfect taco, but this variation was really tasty. I like adding extra heat before serving—either a sprinkle of chili flakes or some chopped pickled jalapeños.

​Ingredients:

Tortillas: Corn tortillas, warmed in a pan

Slaw: 1 small bag slaw mix (~2 cups cabbage)

• Dressing:
  • 1/2 cup mayo
  • Juice of 1/2 lime
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp oregano
  • Small handful fresh cilantro, chopped

Instructions: Toss the dressing with the slaw mix until evenly coated.

Mango Salsa:

• 3 large mangos, small dice
• 1/2 cup minced red onion
• 2–3 jalapeño peppers, minced (to taste)
• Handful of fresh cilantro, chopped
• 3/4 tsp sea salt (to taste)
• Juice from 1–2 limes (to taste)

Instructions: Mix all ingredients in a bowl and taste for seasoning.

Avocado: 

• Sliced
• Squeeze of lime and sprinkle of sea salt

I wouldn’t skip this—it adds delicious richness.

Crunchy Topping:

• Crushed corn tortilla chips (I used an open bag of regular tortilla chips)

Adds a fun crunch on top of the tacos.

Garnish:

• Fresh cilantro
• Pickled jalapeños or chili flakes for extra heat

Assembly:

1. Warm the corn tortillas in a pan.
2. Layer slaw on the tortilla.
3. Add Cajun tofu (recipe not included here, but pan-seared or baked works great).
4. Spoon mango salsa on top.
5. Add avocado slices.
6. Sprinkle crushed corn chips for crunch.
7. Garnish with fresh cilantro and pickled jalapeños or chili flakes.
8. Enjoy immediately! 

​Power Bowl with Cajun Tofu 

• cilantro lime brown rice. (I stirred in Mojo Verde into my cooked rice. Delicious)
• mango salsa (red onion, lime juice, cumin, s & p)
• Roasted Broccoli & Red Cabbage
• Avocado
• Mojo Verde (for drizzling over top of everything)

1. Press and slice tofu into 1/2 inch squares. Toss with cajun spice and marinade ingredients, rubbing everything into all sides of tofu. Let sit at least 30 minutes. 

2. Arrange on a parchment lined baking sheet. 

3. Bake 425 F for 18-20 minutes. Flipping part way through. 

​About Mojo Verde
Mojo sauces are a traditional part of Canary Islands cuisine, which comes from the islands off the northwest coast of Africa. They’re typically made with a combination of oil, garlic, and either red peppers or green herbs, and are used to add flavor to meats, seafood, and vegetables.

Mojo verde, or green mojo, is one classic variation. Traditionally, it uses fresh green herbs like cilantro and parsley and is often brightened with sour orange juice, which is native to the Canary Islands. Outside of the Canaries, lime is sometimes used as a practical substitute.

​Why I Love Mojo Verde
My version usually includes:

• Chopped cilantro
• Extra virgin olive oil
• Garlic
• Lime juice (sour orange would be authentic)
• Jalapeno
• Cumin, salt & pepper

It’s herby, garlicky, and bright, perfect spooned over roasted vegetables, potatoes, rice, salads, or your favorite protein. I keep some variation of mojo verde, chimichurri, or salsa verde in my fridge almost all the time.

For comparison:

• Chimichurri: Cilantro + parsley + red wine vinegar
• Salsa verde: Parsley + lemon juice
• Mojo verde: Cilantro + olive oil + garlic + lime/sour orange

What stays consistent across all these sauces is their herby, vibrant, and versatile nature.

​How I Make It

1. Chop the herbs
   • By hand for a rustic texture
   • Or pulse in a food processor for speed
2. Include the stems if they aren’t too woody, they add flavor.
3. Combine with olive oil and remaining ingredients
   • I like to stir in the oil by hand so it pools around the herbs rather than emulsifying completely, but it’s still delicious if you blitz everything together.

Tips

• Adjust the heat by swapping jalapeno for another pepper or leaving it out.
• Choose a light tasting olive oil, or any neutral tasting oil.
• Let it sit for 10–15 minutes before serving for flavors to meld.
• Store in a glass jar in the fridge for up to a week.

1. Chop the herbs.

2. Drizzle in Extra Virgin Olive Oil until it starts to pool around the herbs

3. Add garlic, jalapeno and season with salt. I sometimes add cumin but this isn't traditional. I read that paprika is sometimes added, but I haven't tried it.  

4. Stir together, add lime juice to taste. 

5. Enjoy spooned or stirred into your fav protein, starch, or vegetables. 

Veggie Seitan Skewers
The photo below was my dinner that I made from a recipe in a Spanish Cookbook I have. Vegan Recipes from Spain by Gonzalo Baro. I skewered chunks of bell peppers, red onion, zucchini, and seitan, with cherry tomatoes and broccoli at each end, then grilled them with a bit of olive oil, s & p until everything was softened a bit with some blackened bits. The mojo verde spooned over top was insanely good! You don't really need a recipe for this one it is so simple. Perfect with Roasted Potatoes & Mojo Verde along side. 

There is something perfect about the combination of sausage, kale, and white beans simmered together in a simple stew with mirepoix, garlic, and fresh herbs. It’s something I used to make long before becoming vegan, and while I don’t crave meat in the same way, I do appreciate plant-based alternatives occasionally—especially when they truly enhance a dish.

I don’t cook with Beyond Meat often, which is what I use here, but when I do, it’s intentional. The sausages add depth to the broth and great texture to the final dish. 

If you’re trying to eat less meat but still find yourself craving it, or if you’re plant-based but occasionally reach for alternative meat products, this recipe is for you.
Heck, it’s for anyone who just wants something delicious.

I’ve been thinking about where something like Beyond Meat fits. It’s not a health food, but I've heard of a study across various platforms and podcasts. The SWAP-MEAT trial. It found that replacing animal meat with plant-based alternatives improved certain cardiovascular risk markers. It made me pause. We tend to draw hard lines between processed and whole foods, but nutrition rarely fits neatly into those categories. 

I’m not making a case for eating more of it, just sharing the nuance. 

1. Add a generous glug of extra virgin olive oil in a soup pot over medium heat. Sweat mirepoix, garlic and a pinch of chili flakes until softened. Add tomato paste stir and cook until the colour darkens and starts sticking to the bottom of the pan a bit. (This is called the fond, and it's desireable flavour.)

2. Deglaze the pan with red wine ( or as pictured: balsamic vinegar, see notes for alcohol free variation)

3. Add vegetable stock and fresh chopped rosemary. (pictured: dried and ground rosemary from my garden) Bring to a boil, reduce to a simmer.

5. While your veg stock is coming to a boil, cook the sausages. Heat a large pan over medium heat. Add a good drizzle of extra virgin olive oil. Brown chunked sausages on all sides. Then, dump them into the soup pot, scraping up all the brown bits stuck to the bottom and adding them along with whatever juices are in the pan. (all good flavour)

6. Now you can add canned beans & season the stew with the lemon juice, a swirl or two of olive oil, smoked paprika, salt & pepper

7. Simmer/reduce for about 50 minutes. The idea is to concentrate flavour and also to evaporate enough liquid so it thickens and seems more stew like. Finally add chopped kale. Stir and cook until softened and tender. Ladel into bowls, serve with crusty bread and if desired parmesan (vegan or otherwise. I often make my own using walnuts and nutritional yeast)

1. Handling the Beyond Meat Sausages

• Brown first: Sear in a pan to add color and deepen flavor before adding to the stew.

​2. Maximizing Flavor

• Garlic and herbs: Sweat garlic in the beginning to bring out sweetness. Use herbs lightly so they complement, not overpower.
• Red wine / balsamic: A splash boosts depth. I deglaze the pot after adding tomato paste. Wine or for alcohol free balsamic. (way less balsamic than wine, and for alcohol free I tend to add extra tomato paste)
• Lemon finishing: Adds a fresh lift at the end; helps balance richness from the sausage and olive oil.

3. Beans

• Canned beans: Rinse well to reduce saltiness and give a cleaner flavor.
• Add towards the end to prevent them from turning mushy. 

4. Kale Tips

• Remove thick stems: Makes it more tender.
• Add at the end: Keeps color bright and texture slightly crisp.