elciario-mckeown

＂Discover the pleasure and deliciousness of vegan versions of favorite Filipino foods-part of Workman’s new series of passionate plant-based cookbooks. Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved and inspired dishes, Make It Plant-Based! Filipino shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes like Spicy Curried Taro Leaves, Sizzling Mushroom and Tofu Sisig, Chickpea Lumpia, and No-Churn Ube Ice Cream. The book includes salads, stew, soups, snacks, mains, and desserts to suit every taste and occasion from Tangy Pickled Papaya to Sweet Banana Spring Rolls. Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Mexican, and Make It Plant-Based! Southern, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!＂--

Ria Elciario-McKeown is a Filipino Canadian writer covering food and culture. At age twelve, Ria and her family emigrated from Manila to Toronto, where she was exposed to a world of new ingredients and flavors. She watched with fascination as her parents incorporated western ingredients into their traditional Filipino dishes, ultimately shaping her unique cooking style. Ria studied culinary arts at George Brown College, where she gained in-depth knowledge of cooking techniques. She has since worked in kitchens and written recipes for outlets such as Food52, Food Network Canada, and Chatelaine. When she’s not working on food, Ria works as a creative producer and screenwriter.