Edgy Veggy Serves Your Favorite Filipino Dishes Made of Oyster MushroomsMarch 20, 2018
Like many small food start-ups, vegetarian brand Edgy Veggy started as a stall in Legazpi Sunday Market, initially as an outlet for the products from founder Denise Celdran’s organic farm. “We were serving salads . . . pastas . . . it was kind of an offshoot of my agricultural background, and then the demand just grew,” says Celdran. “It wasn’t my core business, [but] I figured there must be a need for vegetarian food [because the business] was really growing.”
It was in fact her agricultural background (she studied Agriculture in UP-Los Baños) that first got Celdran interested in vegetarianism after a traumatizing experience during a Meat Processing class. “Back then [in 1987], it was only monggo. If you wanted to be vegetarian, all you ate were beans, so that didn’t last. I was vegetarian for about 1 year, and then I started to eat a little fish—only because it was available—and a little meat.” It was in 2006 when she finally became full-fledged vegetarian and found that the diet really suited her. 2 years later, she opened a stall in the Legazpi Market, and 4 years after that (when Celdran says she had gotten sick of using her home kitchen as a commissary) she opened the Edgy Veggy retail store.
The store has since evolved into The Good Seed, but Celdran tells us the commissary still goes by Edgy Veggy, and specializes in creating the food for The Good Seed as well as dishes for their weekly ketogenic-vegetarian meal plans, bottled goods, catering for corporate or other private events, and their frozen dishes made from organic oyster mushrooms.
Celdran tells us that she develops all the dishes herself, and her trusted team at Edgy Veggy produces the frozen goods after they have perfected a recipe. They all use organic oyster mushrooms flavored with spices, garlic, onions, and only non-GMO tofu and gluten-free flour where applicable. The results are tasty, easy-to-make dishes that mushroom lovers can celebrate, and those observing lent can get on board with.
The commissary of The Good Seed restaurant, which makes frozen vegetarian food for home consumption, and weekly meal plans.