For certified vegan chef Mimi Vergara-Tupas, vegetables are always the star of her dishes.
“We started with cold-pressed juices and salads in 2014 and gradually expanded to carry more healthier on-the-go meals as our market grew,” she said.
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Plant-based cooking, she said, takes a lot of creativity and unlearning.
“Our menu ranges from nutritious to indulgent, on-the-go meals to tasting menus, plated dishes to chopped salads to grain bowls. We’ve created hundreds of recipes, each with its own particular flavor that has made it a best-seller in its own right,” she added.
