Sift Showcases the Versatility of Beans and Alternative Grains with Their Burger Patties, Sausages, and Pancake Mix

February 25, 2018

Sausages, burgers, and tacos—foods of the sort bring to mind the idea of meat. But go beyond beef, pork, and chicken, and you’ll find a multitude of other options. Beans, too, make for a great medium with their natural nuttiness and “meaty” texture all their own. You’ll find these and more from Sift: a one-woman venture whose specialties venture outside the all-too-familiar world of meat and the like, churning out tasty treats without relying on animal products, gluten, wheat, yeast, soy, corn, or dairy.

Sift’s bean sausages carry a welcome fibrous, “meaty” bite—plus tons of nutty, spicy flavor. “There are days [when] I don’t feel like cooking from scratch,” shares Mauricio. “I wanted to make a faux meat that I can cook right away [while still being] packed with nutrients, protein and flavor, and that won’t hurt my wallet since most faux meats available are way too expensive.”

Sift blends up red kidney beans with eggplant, onion, garlic, chickpea flour, oat flour, and a couple more ingredients consistent with the said philosophy to churn out meatless patties, sausages, and more. Packed with savory, spicy flavors, they’re great on their own or with your starch of choice (we love them with some equally-nutty quinoa, also offered by Sift). And with their pleasant, fibrous chewiness, you won’t be missing the meat—regardless of your dietary preferences. That they’re quick to fry and convenient is a welcome bonus; a tasty, filling pica-pica or meal option’s just a few minutes away.

Just as nutty and hearty are Sift’s bean burgers, which you can have as a classic burger sandwich, or in a Filipino-style “burger steak” plate paired with Sift’s naturally umami gravy.

Owner Mikee Mauricio was inspired to create the said line from having family members who held various food issues, and having once overheard a little girl lamenting about not being able to have gluten and wanting to help out. This became especially relevant a mission as Mauricio (who has taken up pastry arts in culinary school but was already a vegetarian since 2012, and plant-based since 2016) learned she had chronic gut inflammation, herself. Wanting to provide options both nutritious and good-tasting for those with similar food issues, she single-handedly launched Sift in 2017. While she quickly gained fans among the local vegan, gluten-averse, and health-conscious crowds, Mauricio emphasizes Sift’s greater purpose: to spread awareness about health-related food restrictions, which are still widely misunderstood (and often dismissed as fads or mere weight-loss tools). “I don’t want people to take [them] lightly . . . people [like me] who follow such [a] lifestyle . . . have no choice.”

Also on offer are pancake mixes, made with a blend of brown rice flour, tapioca flour, and chickpea flour. The blissfully-bittersweet Cacao variant also uses cocoa sourced from Davao.

Prepared according to package instructions, Sift’s pancakes are just as fluffy and hearty as regular pancakes, with “pops” of chia seeds that add a welcome variation in texture.

Regardless of dietary specifications, it’s worth looking beyond convention and experimenting with alternative proteins, flours, and binders to see how they contribute to a different—but unique—end product. With offerings that are tasty by their own respect (with the bonus of being suitable for more stomachs), Sift well proves that there are tons of great-tasting options once you think out of the box.


Burger patties, sausages, “meaty” crumbles, and pancake mix free of meat, soy, gluten, wheat, yeast, soy, corn, and dairy.

Contact: 0956-675-1408 / siftph@gmail.com
Spend: PHP 200-300
Follow: Facebook / Instagram

Patricia Baes SEE AUTHOR Patricia Baes

Trish thinks too much about everything—truth, existence.....and what’s on her plate. Her ongoing quest for a better relationship with food has led to a passion for cooking, gastronomy, and a newfound interest in its politics. She dreams of perfecting the art of making soufflé with her crappy toaster oven.

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