WHO WE ARE
Ube Kitchen is for those that want fun with unexpected flavors and colors who also want energy from whole plant food, including fruits, vegetables, legumes, and whole grains in their most natural form, sourced from local farms wherever possible, and limit processed and animal-based products.
We aim to create a lounge for work, eat, and play; a digital publication called Plant Vibing covering plant-based food news, online store, and reviews; and a cooking school for aspiring chefs in the Philippines.
Legumes with purple ice-cream? Masticated ube juice pulp dehydrated into chips? Frozen beets, apples, and chia seeds? Ube Kitchen is where you’ll have fun and unexpected combinations of flavor where process forms together sourced from local and sustainable farms from Local Bushel.
Newly-weds, Vanz and Nick met while waiting in line at a Brooklyn restaurant and their love of flavors began. With a history of cooking, juicing, and experimenting together, they wanted a vessel for having fun with flavors and Ube Kitchen was born.
A signature dessert from the Phillippines that translates to English as ``mix mix``, our first variation has layers of organic granola, diced mangos, semi-sweetened black beans, blackberries, raspberries, homemade ube ice cream (vegan option available), mini tapioca, and diced dragon fruit drizzled with coconut milk and toasted coconut flakes.
JUICE PULP CHIPS & MANGO SALSA
Chips and salsa made from dehydrated juice pulp mix from fresh apples, beets, and ube with seeds and a refreshing mango salsa on the side.
FROZEN FRUIT POPS
Flavor combinations from mango and chia seeds to sweet ube coconut cream with blueberries to a full slice of kiwi dusted with toasted coconut flakes. The juice from the juice pulp chips are used to create the frozen fruit pops.
WHO WE ARE
Vanz, a culinary enthusiast who loves the art of fun in flavor combinations. Graduated with a B.S. of Culinary Arts from De La Salle in Manila, Philippines and internships at the 5-star luxury Gran Hotel La Florida in Barcelona, Spain; the Delano Boutique Hotel in Miami, Florida; and the Crystal Springs Resort in Hamburg, New Jersey.
A nutritionist-fanboy and advocate for whole plant and whole grain sources of energy, Nick has a deep history of blending food with the digital world as a producer of digital campaigns for restaurants, tech news, and non-profit work with foodbanks as a former food safety instructor and fundraiser. Currently at Ziff Davis, he manages the digital newsletters and commerce tech deals to over 2 million subscribers.