Recipes
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Filipino Vegetable Adobo

A tangy, savoury, slow-simmered vegetable dish using soy, vinegar, garlic, and garden-fresh produce.

Ingredients

  • 2 cups mixed vegetables (green beans, eggplant, okra, carrots, squash)
  • 1 onion
  • 4–6 garlic cloves
  • ¼ cup soy sauce
  • ¼ cup vinegar (coconut, rice, or white)
  • 1 cup water or broth
  • 1–2 bay leaves
  • Peppercorns
  • Optional: tofu, sweet potato, chili, coconut milk

Method

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Swaps & variations

  • Low-sodium: use light soy or tamari
  • Creamy version: add coconut milk at the end
  • Root-vegetable adobo: use carrots, potatoes, squash only

Storing & freezing

Keeps 3–4 days refrigerated. Sauce freezes well; vegetables soften slightly when thawed.

Grow it yourself

  • Direct sow after frost.,Need full sun and regular picking. Green Beans
  • Heat-loving crop.,Start indoors early; transplant after soil warms. Eggplant
  • Thrives in hot climates.,Sow directly; drought-tolerant. Okra
  • Cool-season; sow directly.,Keep soil loose. Carrots
  • Requires space and warmth.,Provide compost and deep watering. Squash
  • Plant in autumn; harvest midsummer. Garlic
  • Start from sets or seed; need full sun. Onions
  • Neem oil protects eggplant and squash leaves.
  • Marigolds deter nematodes.
  • Floating row covers prevent caterpillars on beans.
  • Companion planting: basil & beans support growth.
  • Harvest young pods every 2–3 days. Beans
  • Pick when glossy and firm. Eggplant
  • Harvest very young (2–4 inches) to avoid toughness. Okra
  • Pull when firm and bright. Carrots
  • Harvest when skin resists pressure from fingernail. Squash

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