Johnny Morillo

Johnny Morillo comfort food, made with plants
high protein • asian inspired • active living
contact: [email protected]

09/03/2026

I’m proud to say I’m officially the newest ambassador for Saucony

Honestly feels a little unreal to be saying that. I’m so gassed to be part of the team. I’ve been running in Saucony for most of my races over the years, so this partnership genuinely feels like a match made in heaven.

Excited for what’s coming this year. Let’s run.

Met the owner of this brand a few years ago & stayed connected. Last year he mentioned him and his wife were launching a...
09/03/2026

Met the owner of this brand a few years ago & stayed connected. Last year he mentioned him and his wife were launching a vegan protein brand

They just launched their kickstarter, I am so pumped for it! I genuinely believe this brand will do good, with such amazing research behind their ingredients. You’ll be seeing on the shelves like planet organic or wholefoods.

Feel free to check out their kickstarter too

https://www.kickstarter.com/projects/origin-bar/return-to-origin?ref=2yqb5g

06/03/2026

Cheeseburger Skewers

Well, this was a new way of eating a cheeseburger if you’d like to call it that now. It was probably more effort than anything. I think it’s a great little option if you’re having a barbecue outside, you want to get people involved. Just something different.

Ingredients
• 4 vegan burger patties
• 4 tortillas
• ½ tsp garlic granules
• ½ tsp onion granules
• ½ tsp smoked paprika
• Salt and black pepper
• ½ small onion, sliced
• 4 slices vegan cheese
• Skewers

Burger Sauce
• 2 tbsp ketchup
• 2 tbsp vegan mayo
• 1 tbsp pickled relish
• 1 tbsp finely chopped onion
• 1 tsp mustard

Method
1. Break the vegan patties into a bowl. Mix with garlic granules, onion granules, smoked paprika, salt and pepper.
2. Cut the tortillas into squares.
3. Layer tortilla, patty mixture, onion and cheese onto skewers. Repeat for about 4 layers.
4. Air fry at 180°C for 8 to 10 minutes until golden.
5. Mix the burger sauce ingredients together and serve with the skewers. 🍔.

27/02/2026

Tasty marinades for 2026

Tofu ratio
400 to 450g extra firm tofu
Marinate 20 minutes minimum
Longer the better

Cooking methods
Air fry 180°C 12 to 15 mins
Bake 200°C 25 to 30 mins
Pan fry medium high until golden

Zesty Ginger-Orange Marinade
Flavour: Fresh, tangy, warming�
* 3 tbsp fresh orange juice
* 1 tbsp soy sauce or tamari
* 1 tsp grated fresh ginger
* 1 garlic clove, minced
* 1 tsp olive oil
* 1 tsp maple syrup (optional for sweetness)
Ideal for glazing tofu for salads, bowls, or stir-fries

Herby Lemon-Garlic Marinade
Flavour: Bright, herbilicous, Mediterranean-inspired

* 2 tbsp lemon juice
* 1 tbsp olive oil
* 2 garlic cloves, minced
* 1 tsp chopped fresh oregano or thyme
* 1/2 tsp Dijon mustard
* Salt and black pepper to taste
Ideal for roasting or grilling tofu

Tandoori-Inspired Yogurt Marinade
Flavour: Creamy, spiced, bold�
* 3 tbsp unsweetened vegan yogurt (e.g., coconut or soy)
* 1/2 tsp turmeric
* 1 tsp garam masala
* 1/2 tsp chili powder or paprika
* 1/2 tsp cumin
* 1 tsp grated ginger
* 1 clove garlic, minced
* Juice of 1/2 lemon
Ideal for baked tofu or skewers

25/02/2026

Vegan Ube Cheesecake
20 cm springform tin

This has to be one of my favourite creations of all time, I have never been so happy with the end result. It was a long process but it was worth every bite! Definitely give this one a go

Oreo Base
Ingredients
* 300 g Oreo biscuits
* 100 g dairy free butter, melted
Method
1. Blitz Oreos into fine crumbs.
2. Mix with melted butter until evenly coated.
3. Press firmly into a lined 20 cm springform tin, pushing slightly up the sides if you like.
4. Refrigerate whilst you make the next process

Ube Cheesecake Filling
Ingredients
* 300 g cashew nuts, soaked 4 hours or boiled 15 minutes, drained
* 400 g dairy free cream cheese, room temperature
* 500 g silken tofu, drained
* 130 g caster sugar
* 5 tbsp Natures Charm Ube Condensed Milk
* 120 g ube halaya or roasted purple sweet potato, mashed smooth
* 2 tbsp fresh lemon juice
* 1 tsp vanilla extract
* 1 tsp ube extract
* 2 tbsp cornflour

Method
1. Blend the soaked cashews first until completely smooth. Scrape down the sides.
2. Add cream cheese and tofu. Blend again until silky.
3. Add sugar, ube condensed milk, ube halaya or sweet potato, lemon juice, vanilla, and cornflour.
4. Blend until completely smooth and vibrant purple. No grainy bits.
5. Pour over the cooled base. Tap the tin gently on the counter to remove air bubbles.

Baking
1. Bake at 160°C fan for 55 to 65 minutes.
2. The centre should still have a slight wobble.
3. Turn the oven off, crack the door open, and let the cheesecake cool inside for 1 hour.
4. Chill in the fridge for at least 6 hours, ideally overnight.
It will firm up significantly once chilled.
Ube Cream Topping
Ingredients
* 220 ml dairy free whipping cream
* 1 tbsp Natures Charm Ube Condensed Milk
* ½ tsp vanilla extract
* Optional: Coconut flakes & Crumbled Oreo

Method
1. Whip cream to soft peaks.
2. Fold in condensed milk, and vanilla.
3. Spread over fully chilled cheesecake.
4. Add any toppings you’d like
5. I refrigerated for a further an hour to allow the cream to harden
6. Enjoy :)

31/01/2026

Have a great weekend everyone!

27/01/2026

Lion’s Mane Steak (Juicy, Smoky & Meaty)

This Lion’s Mane steak is tender, flavourful, and packed with umami goodness. It sears beautifully, has that perfect chew, and best of all—it’s 100% vegan. I am not the first creator to use Lion’s Mane mushroom, but I now know why it’s such popular ingredient and a great meat alternative.

If you manage to get your hands on this, I promise you you won’t regret it :)

Ingredients (Serves 1)
1 large Lion’s Mane mushroom
70ml beetroot juice (for colour + earthy depth)
1 tbsp agave syrup (for caramelisation)
1 tsp smoked paprika (for that deep smoky flavour)
1 tsp garlic powder (because garlic = life)
½ tsp liquid smoke (for extra ‘off-the-grill’ vibes)
1 tbsp soy sauce (for umami and depth)
1 tbsp olive oil (for searing)
Salt & black pepper (to taste)

Sandwich
Ciabatta
Caramelised onions
Argula (Rockets)
Chimichurri

Method
1. Heat olive oil in a pan over medium-high heat. Place the mushroom in and cook for 3-4 minutes per side, pressing down slightly for that perfect steak-like sear.
2. In a bowl, mix beetroot juice, agave, smoked paprika, garlic powder, liquid smoke, soy sauce, salt, and pepper. Slice the mushrooms into thick “steak” slabs if they’re large, or keep them whole for a chunkier texture. Let them soak for at least 30 minutes, or up to 2 hours for max flavour.
3. Return the Mushroom back onto to the skillet, cook for 1-2 minutes, pressing down slightly to char the sides. Spoon over some of the leftover marinade as they cook.
4. Once both sides are golden, turn the heat to high for the last minute to get a slight char. The agave will help create that caramelised crust.
5. Let the steaks rest for a couple of minutes before serving. Slice, plate up, and enjoy

22/01/2026

Creamy chicken (ve)

Growing up this is one of my favourite dishes that my dad used to cook, I don’t know why but the simplicity of it soon became my favourite and I used to beg my dad to cook this all the time. So hopefully you enjoyed this dish as much as I did when I was younger.

Ingredients
300g vegan chicken pieces (soy, seitan, or a store-bought brand)
1 cup dairy-free double cream (soy or oat cream works great)
1 cup vegetable broth
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp garlic granules
1 tbsp mixed herbs (e.g., thyme, oregano, basil)
2 tbsp olive oil (for sautéing)
Salt and pepper to taste
Fresh chives for garnish (optional)

Instructions:
1. Heat olive oil in a pan over medium heat. Add the chopped onions and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
2. Add the vegan chicken pieces to the pan and cook until they are golden brown and crispy on the outside, around 5-7 minutes. Stir occasionally to ensure even cooking.
3. Pour in the vegetable broth and let it simmer for 2-3 minutes. Reduce the heat to low and stir in the dairy-free double cream. Allow the mixture to simmer for another 5 minutes until the sauce thickens.
4. Sprinkle the garlic granules and mixed herbs over the chicken mixture. Stir well to coat the pieces evenly. Add salt and pepper to taste.
5. Once the sauce has reached a creamy consistency, remove from heat. Garnish with fresh parsley, if desired.
6. Serve over rice, pasta, or mashed potatoes for a comforting meal

21/01/2026

Lugaw (1-2 serving)

if you like me and you’re feeling under the weather, then look no further for this amazing recipe. This is the one recipe that I know will make me feel good and always remind me of my mum.

🔪:
Ingredients
• ½ cup glutinous rice (or any rice)
• 1 tbsp oil
• 2 garlic cloves, minced
• 1 thumb-sized piece ginger, minced
• Spring onions (use the white part for cooking)
• 1.5 cup water or when you don’t see the rice no more, then just gradually add more water later on.
• Salt & Pepper, to taste

Toppings (optional)
• Spring onions
• Fried onions
• Chilli sauce

⸻

Method (short & snappy)
1. Heat oil in a pot.
2. Sauté garlic, ginger, and spring onions until fragrant.
3. Add rice and stir for 1 minute.
4. Add water and bring to a boil. Add Salt and Pepper.
5. Lower heat and simmer 20 to 30 minutes, stirring every 10 minutes.
6. Add more water in the last 10 minutes if you want it looser.
7. Season with salt and serve with toppings.

18/01/2026

Everyone deserves a partner who can feed them

16/01/2026

Have a great weekend!

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London

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