follow us on

Veggies Rule! Cook Juana Manahan-Yupangco’s Delicious Camote Detox Soup And Monggo Bolognese

Juana Manahan-Yupangco of Mesa Ni Misis has been enjoying a plant-based diet for the past year. That means she eats fresh, local vegetables 100% of the time, except for the rare occasions when she allows herself a little meat, especially during the holidays. This diet, according to Juana, has done wonders for her health.


While most of us may not be ready to go “all the way” with a purely plant-based diet, Juana urges us to simply add more vegetables to our diet. She plans her weekly menu around whatever local, fresh vegetables in season she finds at the wet market. She advises cutting down on the consumption of packaged and processed foods, as well as animal products like pork, beef, even chicken. She then suggests eating only plant-based foods, perhaps starting with three meals a week, and gradually moving up to three times a week. See how you feel, she says, and if you’re ready, you can even transition to a 100% plant-based diet.

To prove that eating a plant-based diet is eminently doable, Juana shares two of her easy-to-cook recipes that showcase how vegetables can be the stars of your meals.


Camote Detox Soup 

Inspired by Ayurvedic healing principles, this soup doesn’t just warm the body but cleanses it as well, thanks to the detox properties of the seeds and spices used.


  • 6 camote, boiled, peeled, and diced
  • 1 tablespoon ghee or coconut oil
  • 1 teaspoon cumin seed
  • 1 teaspoon fennel seed
  • 1 teaspoon cinnamon
  • 2 cardamom pods
  • 5 cups water 


1. In a pot, heat up the ghee or coconut oil. 

2. Add all the spices to release their flavors. 

3. After 2 minutes, add in the boiled camote and coat with spice mix.

4. Add the water. Simmer for 10 minutes.

5. Purée in a blender until smooth. Put the mixture back in the pot. Add more water to desired consistency. Serve hot.


Monggo Bolognese

This recipe is a family favorite in Juana’s household—minus the meat. Juana likes to use monggo which gives a “meaty” texture to the pasta sauce, and provides lots of protein, too.

  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped onions
  • 2 cups vegetable broth or mushroom broth 
  • 1 cup dried monggo
  • 3 cups tomato sauce 
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning


1. In a pan, heat a little oil. 

2. Add the garlic, onions, carrots, and celery.

3. Add the monggo and the stock. Cook monggo until softened. 

4. Add tomato sauce, Italian herb mix, and oregano. 

5. Simmer until flavors blend. Serve on top of pasta. 



For more plant-based recipes and to learn more about Mesa Ni Misis, visit and follow on Instagram @mesanimisis and Facebook @MesaNiMisisPH