Friday, January 21, 2011

Suggested Seasonings for Vegetables

suggested seasonings for vegetables
Asparagus: lemon juice, chives, thyme, tarragon
Beans, dried: bay leaf, garlic, marjoram, onion, oregano
Beans, green: basil, dill seed, thyme, onion, tarragon
Beets: lemon juice or lemon peel
Broccoli: lemon juice, dill, oregano
Cabbage: creole, cabbage with tomatoes, green pepper, garlic, and onion
Carrots: parsley mint, dill weed, lemon peel, sesame seeds
Cauliflower: Italian seasonings, paprika, sesame seeds
Celery: stir-fry with low-salt soy sauce, sesame seeds and tomatoes
Corn: bell pepper, pimiento, tomatoes, chives
Okra: try boiling for a crisp texture
Peas: fresh mushrooms, pearl onions, water chestnuts
Potatoes: parsley, chopped green pepper, onion, chives
Spinach: lemon juice, rosemary
Squash: bake with chopped apple and lemon juice
Tomatoes: sprinkle with curry powder; broil with mushrooms, green pepper, and onion

Moving Towards the Optimal Diet

optimal diet

Use whole-grain brads and cereals. They have the victims, minerals, and fiber that products made with refined flour lack.

Enjoy a variety of fresh fruit each day.

Eat a wide variety of vegetables. Dark-green leafy vegetables are essential for the total vegetarian. (One cup of greens contains more calcium than milk.) Yellow vegetables are high in vitamin A.

Use nuts sparingly. They are high in minerals and vitamins but also contain lots of fat.

Use a wide variety of beans and peas. They provide protein and fiber and are low in fat.

Thursday, January 20, 2011

How to Prepare Soy Shake

soy shake
  • 1 piece ripe banana
  • 8 oz. skim milk
  • 25 grams soy powder
  • 4 oz. fat-free ice cream

  • Mix banana, skim milk, and soy powder in blender.
  • Add ice cream and blend lightly.
  • Consider adding a high-fiber cereal to the blend for added benefit, or a cupful of vanilla.

Easy Zucchini

easy zucchini
  • 6 small zucchinis
  • 1/4 teaspoon thyme
  • 3 cups tomato juice
  • 1/2 teaspoon Mrs. Dash

  • Slice zucchini into 1/4-inch-thick slices.
  • Place them into baking dish with other ingredients.
  • Cover and bake at 375ºF for 20 minutes.

Meatless Health Advantages

meatless health advantages
People who don't eat animal products have:
  • Greater longevity
  • Fewer heart attacks and strokes
  • Fewer weight problems
  • Lower cholesterol
  • Lower blood pressure
  • Less diabetes
  • Fewer hemorrhoids, less diverticular disease, and good regularity
  • Less cancer of the breast, prostate, and colon
  • Stronger bones, less osteoporosis
  • Fewer stones of the kidney and gallbladder, less kidney disease, and less gouty arthritis
In addition, such a diet is fun, rewarding, and cost-effective.

Monday, January 17, 2011

Gluten in Egg Gravy

gluten in egg gravy
  • 3 cups gluten cubes
  • 1 teaspoon crushed garlic
  • 2 cups finely sliced tomatoes
  • 1/2 onion, sliced
  • 1 3/4 cups water
  • 1 egg beaten
  • 1 1/2 teaspoon salt
  • 2 tablespoons oil

  • Fry gluten cubes lightly in hot fat. Set aside.
  • Saute garlic and onions. Add tomatoes and let simmer for 5 minutes.
  • Bring to a boil and season with salt.
  • While mixture is boiling, stir in the beaten egg vigorously.
  • Serve hot - 6 servings.

Gluten a la King

gluten a la king
  • 1/4 kilo gluten, cut in cubes and fried
  • 2 hard cooked eggs, chopped coarse
  • 3 tablespoons margarine
  • 1 tablespoon minced onion
  • 3 tablespoons flour
  • 1/2 green pepper cut in big pieces
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup evaporated milk
  • 1 piece of canned pimiento cut in pieces (optional)

  • Saute onion and green pepper.
  • Stir in the flour and water, little by little, stirring after each addition.
  • Add the seasonings and pimiento.
  • Let boil, stirring constantly, then add the milk.
  • Mix together the sauce, gluten and chopped eggs.
  • Serve hot - 4 servings.

Friday, January 14, 2011

Gluten Curry

gluten curryIngredients
  • 1/3 kilo gluten, cut in cubes and fried
  • 2 cups thick coconut milk
  • 1 cup sliced onions
  • 1 tablespoon crushed garlic
  • 1 cup green and red pepper, big cubes
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons salt
  • 1 teaspoon chopped ginger (optional)

  • Saute garlic and onions.
  • Add the gluten and curry powder, then add the pepper and coconut milk.
  • Cook till mixture boils.
  • Add lime juice before removing from fire.
  • The sauce must be thick.

Gluten Barbecue

gluten barbecueIngredients
  • 12 pieces gluten, fried
  • 1/4 cup margarine or oil
  • 3 cloves garlic, crushed
  • 1 medium onion, chopped
  • 1 cup tomato juice
  • 1/4 cup lemon-lime bottled soda drink
  • 1/4 cup pineapple juice
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 tablespoon cornstarch

  • Melt margarine over low fire.
  • Saute garlic and onions,add the rest of the ingredients except the gluten.
  • Bring to a boil, then add the gluten.
  • Cover and let simmer until half of the liquid is absorbed.

Thursday, January 13, 2011

Gluten Banana Rolls

gluten banana rollsIngredients
  • 6 thin slices gluten
  • 6 firm cooking bananas (fried if desired)
  • 2 1/2 tablespoons melted butter or margarine
  • Cheese sauce

  • Spread each slice of gluten lightly with margarine. Peel bananas.
  • Wrap a slice of the gluten around each banana.
  • Brush tips of bananas with margarine.
  • Place gluten-banana rolls into a well-greased shallow baking dish and pour cheese sauce over them.
  • Bake in a moderate oven (350ºF.) 30 minutes or until bananas are tender - easily pierced with a fork.
  • Serve hot with cheese sauce from the baking dish. Serves 6.

Gluten Adobo with Coconut Milk

gluten adobo with coconut milk
  • 2 cups gluten cubes
  • 4 teaspoons soy sauce
  • 1/4 cup water
  • 1 1/2 cups thick coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons crushed garlic
  • 1 1/2 teaspoons salt

  • Combine the water, soy sauce, lime, garlic; soak the gluten in this for about 10 minutes.
  • Drain the gluten and fry lightly in hot oil.
  • Place fried gluten in a saucepan and pour the thick coconut milk over it and add the salt and garlic. Stir constantly.
  • Let boil till mixture thickens.
  • Just before taking off the fire, add 1 tablespoon lime juice.

Wednesday, January 12, 2011

Fried Gluten with Sweet-Sour Sauce

fried gluten with sweet-sour sauce
  • 12 pieces gluten steak, cut lengthwise and fried (1/2 kilo cooked gluten)
  • 1 can pineapple tidbits
  • 1 medium size green pepper, cut in strips
  • 1/2 cup pineapple juice
  • 2 tablespoons lime juice
  • 1 teaspoon garlic crushed
  • 3 tablespoons cornstarch
  • 2 cups water
  • 1 1/2 teaspoon salt

  • Place 1 cup water in saucepan.
  • Add the pineapple, pepper, garlic, soy sauce, pineapple juice and lime juice. Boil for 5 minutes.
  • Add the cornstarch mixed with 1 cup water.
  • Cook for 3 minutes, stirring constantly to prevent from scorching.
  • Pour mixture over fried gluten.

Sweet-Sour Gluten Cutlet

sweet sour gluten cutlet
  • 12 pieces gluten cutlet or equivalent of 1/2 kilo cooked gluten
  • 2/3 cup flour
  • Garlic powder
  • 1 onion, sliced
  • 2 stalks celery, sliced
  • 1 green pepper, sliced
  • 3 tablespoons oil
  • 1 tablespoon cornstarch
  • 1 can pineapple tidbits, undrained
  • 1 cup water
  • 1/4 cup lime juice
  • 1 tablespoon soy sauce
  • Marjoram (optional)

  • Season gluten cutlet with garlic and marjoram. Dredge with flour and fry.
  • Cook the onion, celery, green pepper in the oil for 5 minutes.
  • Blend in the cornstarch and add the pineapple tidbits with the syrup, water, lime juice, soy sauce and a little sugar.
  • Mix the fried cutlet and pour onto shallow baking dish.
  • Bake in hot oven 400ºF for 30 minutes.

Tuesday, January 11, 2011

Sotanghon with Gluten Balls

sotanghon with gluten ballsIngredients
  • 1 cup chopped or ground gluten
  • 2 tablespoons chopped onion
  • 2 eggs
  • 1 tablespoon flour
  • 1 teaspoon salt
  • Pepper to taste
  • 2 segments garlic, minced
  • 2 tablespoons sliced onion
  • 2 cups gluten broth
  • 1/2 cup soaked sotanghon (transparent bean noodle)
  • Salt to taste
  • 1/4 cup onion, cut fine

  • Combine gluten, onion, eggs, flour, salt and oil. Form into balls about 1/2 inch in diameter.
  • Saute garlic and onion; add broth and bring to a boil.
  • Drop in gluten balls, one by one.
  • Cook until it is almost done, then add the sotanghon and cook for 5 minutes longer.
  • Season with salt, then pour into a soup bowl.
  • Sprinkle with sliced green onions. Serve as first course.

Chili con Gluten

chili con glutenIngredients
  • 2 cloves garlic, crushed
  • 1 cup onion, sliced
  • 3 cups ground or chopped fine gluten
  • 4 tablespoons oil
  • 2 cups cooked kidney beans
  • 1 can condensed tomato soup
  • 1/2 teaspoon chili powder
  • 1 tablespoon flour
  • 3 tablespoons water
  • Salt

  • Saute garlic and onion in hot oil.
  • Add gluten and cook for 2 minutes.
  • Add beans and tomato soup, cook for 10 minutes.
  • Make a paste of the flour, water, salt and chili powder and add to above.
  • Cook over low heat, stirring frequently.
  • Season with salt.

Monday, January 10, 2011

What is Balanced Diet

balanced diet

What It Is
Balanced Diet is a food preparation which provides complete nutrients as well as supplies carbohydrates, proteins, fats, vitamins, minerals and fiber in their normal proportions. It is the basis for all diet modifications.

Some Tips
  • Eat 3 meals a day instead of frequent ones or eating between meals.
  • Establish a regular eating habit.
  • Eat a heavy breakfast, a moderate lunch, and a light supper.
  • Eat food of the right kind, at the right time and interval, in the right amount, and in the right condition of mind (eating in a relaxed atmosphere is ideal).
  • Have at least a 5-hour interval between meals for digestion to be efficient. Last meal of the day should be taken at least 3 hours before sleeping.
  • Eat more fresh fruits instead of rich desserts.
  • Eat at least one serving of dark green leafy vegetables a day.
  • Eat more unrefined, unprocessed foods.
  • Avoid tea, coffee, alcoholic and carbonated beverages (soft drinks).
  • Drink at least 6 glasses of water a day between meals.
  • Include a variety of foods each meal.
  • Take time to enjoy your food. Do not hurry.

Balanced Diet (3-Day Sample Menu)

balanced diet 3-day sample menu
Day 1

  • Banana
  • Whole wheat bread with margarine
  • Soy coffee with milk
  • Baked, boiled or fried nuts

  • Fresh pineapple

Day 2


  • Papaya
  • Warm milk, no sugar
  • Baked, boiled or fried nuts

Day 3


  • Apple
  • Pandesal with cheese


Balanced Diet Food Selection Guide

balanced diet food selection guide
Foods Allowed:

Protein-rich Foods

For Vegetarians:
  • All legumes, preferably with skin and membrane
  • Vegetarian meats, like tokwa (tofu), gluten, vegemeat, vegesausage
  • Nuts
For non-vegetarians
  • All fish, preferably those with scales and fins
  • Lean meat, preferably beef, poultry, veal
  • Carbohydrates
  • All cereals and grains, preferably unrefined
  • Tubers or root crops
  • Noodles, pasta
  • All, preferably fresh with skin and membrane
  • All, preferably fresh with seed and membrane
  • Dark green leafy and yellow vegetables
Fat-rich Foods
  • Vegetable oil (seed and nut oils)
  • Fresh fruit juices
  • Whole milk, skim milk, soymilk

    Foods Not Allowed:

    Protein-rich Foods

    • Pork
    • Shellfish
    • Internal organs
    • None
    • None
    • None
    Fat-rich Foods
    • Animal fat
    • Coffee, tea
    • Cola drinks
    • Alcoholic beverages

    Sunday, January 9, 2011

    Unpolished Rice Health Information

    1/2 cup, packed
    unpolished rice health information

    Unpolished rice is a high-fiber energy food. It is also a rich source of B complex vitamins. Unpolished rice, also called brown rice or pinawa, is recommended because it is rich in Vitamin B and fiber. However, unpolished rice requires more water. Red rice is another variety seasonal rice; it is generally sold semi-polished.

    Preparing Buko Juice

    Buko (Young coconut fruit)
    how to make buko juice

    • Cut, slice, grate or puree buko meat.
    • Mix with buko water (preferably fresh).
    • No sugar and milk.

    Chili Beans

    chili beans
    • 2 cups red or white kidney beans, boiled
    • 2 cups gluten, ground or chopped
    • 2 medium-size segments garlic, crushed
    • 1/2 medium-size onion, chopped
    • 1/2 cup bell pepper, chopped
    • 2 pieces tomatoes, sliced
    • 3 to 4 tablespoons soy sauce
    • 1 cup water
    • 2 tablespoons oil
    • 1 small hot chili or
    • 1/4 chili powder (if desired)


    • Saute garlic, onion, pepper and tomatoes.
    • Cook until tomatoes are well done.
    • Add chili or chili powder, soy sauce and gluten. (Add water if needed.)
    • Cook for 3 minutes, stirring often. Add beans.
    • Continue cooking for another 5 to 7 minutes over low fire.
    Good for 6 to 8 persons. 1/2 to 3/4 cup per serving.

    How to Prepare Soymilk

    Formulate your own soy milk. Drink and enjoy its refreshing taste. You can be sure of its quality protein and zero cholesterol.

    • 2 cup fresh soybeans
    • Water
    • Salt to taste
    • Sugar to taste

    • Soak soybeans in water for at least 6 hours. Rinse thoroughly.
    • Grind soybeans or blend with water at high speed.
    • Extract soybean milk by squeezing, using cheese cloth (katsa).
    • Add water to soybean milk to make 8 cups of liquid.
    • Cook soy-milk in a kettle over medium flame. Bring to a boil, stirring occasionally.
    • Lower fire and keep kettle uncovered. Simmer for at least an hour.
    • Add salt and sugar to taste.
    • Let cool. Serve hot or cold.
    Good for 6 person. 3/4 cup per serving.

    Boiled Malunggay (Horse Radish Leaves)

    boiled malunggay (horse radish leaves)Ingredients
    • 8 cups malunggay leaves, free from hard stem
    • 6 cups water
    • 1 medium-sized onion, quartered
    • 1 small ginger, peeled, sliced
    • Salt to taste

    • Pour water in deep pan. Add onion and ginger and boil for 5 minutes.
    • Add malunggay and boil for another 3 minutes. Season with salt.
    • Remove from fire right away to preserve bright green color and nutrients.

    Cook this recipe just before serving time.
    Good for 6 to 8 servings. 3/4 to 1 cup per serving.

    Vegetarian Apritada/Afritada

    vegetarian apritada/afritadaIngredients
    • 1/2 kilo gluten or vegemeat, cubed
    • 1 cup potatoes, cubed, half-fried
    • 1 medium-size carrot, cubed
    • 1 cup peas, canned or frozen
    • 1 medium-size bell pepper, squared
    • 3 segments garlic, crushed
    • 1 medium-size onion, sliced
    • 3/4 cup tomatoes, chopped
    • 2 tablespoons soy sauce
    • 2 tablespoons vegetable oil for sauteing
    • Salt to taste
    • Cornstarch or bread crumbs (optional)

    • Saute garlic, onion, pepper and tomatoes.
    • Cook until tomatoes are well done.
    • Add soy sauce. Simmer.
    • Add gluten, potatoes, carrots, and peas.
    • Continue cooking for another 5 minutes over low fire or until the mixture is well-blended.
    • Add liquid then thicken with cornstarch or bread crumbs, if desired. Season with salt.
    Good for 6-8 servings. 1/2 cup per serving.

    Salabat (Ginger Ale)

    salabat (ginger ale)Ingredients
    • 1 medium-size ginger
    • 4 cups water

    • Wash ginger thoroughly. Add to water and boil for 5 minutes.
    • Add honey or brown sugar to taste. Serve warm.

    Champorado (Chocolate Gruel)

    champorado (chocolate gruel)
    • 1/4 cup rice
    • 5 cups water
    • 1/2 cup evaporated milk
    • 1/4 cup brown sugar
    • 1/2 cup peanut, roasted, finely ground
    • 1/4 cup cocoa powder

    • Boil rice into 4 cups water.
    • Melt cocoa in 1 cup of water.
    • Add melted cocoa, sugar and peanuts to cooked rice.
    • Boil for another 5 minutes, stirring constantly to thicken porridge.
    • Add evaporated milk before serving.
    Good for 6 to 8 persons. 1 cup per serving.

    How to Prepare Tempura Chunks

    tempura chunks
    • 3/4 kilo vegetarian chunks or choplets or gluten
    • 1 small pack (60 to 70 grams) tempura powder
    • 1/4 cup water
    • Oil for deep frying
    • Tomatoes (optional)
    • Cucumber (optional)
    • Atsara (pickled papaya) [alternative]

    • Make a batter out of tempura powder with water until hotcake mix consistency is attained.
    • Dip vegetarian chunks in batter. Deep fry.
    • Garnish with tomatoes and cucumber or with atsara, if desired.
    Good for 6 to 8 persons. 2 pieces per serving.

    Saturday, January 8, 2011

    Fruit Gulaman Delight

    fruit gulaman delightIngredients
    • 1 bar gulaman (agar)
    • 2 teaspoons honey or molasses or 3 tablespoons brown sugar
    • 1/2 cup fruit juice, unsweetened
    • 2 cups water
    • Fruits (grapes, mangoes, pineapple, bananas, apples)


    • Boil gulaman in water until dissolved. Remove from fire.
    • Add fruit juice and honey or substitute.
    • Strain as mixture is poured into a mold. (Let it gel.)
    After straining, add any of the following:
    • 6 slices medium-size ripe mangoes (cubed or diced)
    • 42 pieces medium-size grapes (halved)
    • 1/2 small pineapple (sliced crosswise, blanched)
    • 3 small apples (stripped)
    • 3 big bananas (sliced crosswise).
    • Chill until firm.
    Good for 6 to 10 persons. 1 slice per serving.

    Sauteed Mongo Beans

    sauteed mongo beans
    • 2 cups cooked mongo beans (mung bean, green)
    • 1 cup tokwa (tofu), cut into medium-size strips, fried
    • 1 tablespoon vegetable oil
    • 1 tablespoon garlic, crushed
    • 1 piece medium-size onion, sliced
    • 1/2 cup tomatoes, chopped finely
    • 2 cup hugas bigas (rice water)
    • Salt to taste

    • Saute garlic, onion, and tomatoes.
    • Add boiled mongo beans and hugas bigas. Season with salt.
    • Simmer for 3 minutes stirring while cooking.
    • Add tokwa. Cook for another 3 minutes.
    • Serve hot.
    Good for 6 persons. 1/2 to 3/4 cup per serving.

    Boiled Camote (Sweet Potato) Tops/Leaves

    boiled camote (sweet potato) tops/leaves
    • 4 small bundles camote tops/leaves
    • 1 small onion, cut into quarters
    • 1/2 small ginger, sliced
    • 1/2 tablespoon vegetable oil
    • 3 cup hugas bigas (rice water)
    • Salt to taste

    • Sort camote tops/leaves. Wash thoroughly.
    • Cook ginger and onion in boiling hugas bigas.
    • Add tops/leaves and vegetable oil. Season with salt.
    • Serve hot with broth.
    • Good for 6 persons. 1 cup per serving.

    Note: Mature leaves are as nutritious and as edible as the tops of young leaves.

    Sweet-and-Sour Gluten

    sweet and sour gluten
    • 3/4 kilo gluten, sliced, fried

    • 1 1/2 cups water
    • 1/2 medium-size carrot, cut into flowerettes
    • 1/2 cup pineapple tidbits
    • 2 tablespoons cornstarch
    • 1 tablespoon sugar
    • 1 1/2 tablespoon soy sauce
    • 4 pieces medium-size calamansi (lemon)
    • Salt to taste

    • Mix cornstarch, sugar, soy sauce, calamansi juice, and water in a saucepan until smooth.
    • Cook over medium fire. Add salt to taste.
    • Stir until boiling. Add carrots and pineapple and cook until half done.
    • Add gluten and cook for 5 minutes more. Serve hot.
    Good for 6 persons. 1/2 to 3/4 cup per serving.

    Note: Fish (with fins and scales) may be substituted for gluten.

    Boiled Camote (Sweet Potato)

    boiled camote (sweet potato)
    • 1 small piece sweet potato (1/2 of 11 cm long by 4 1/2 cm or 1/2 cup) per serving

    • Boil camote. Remove skin.
    • Cut into desired size.
    • Coat with either jam, jelly, peanut butter or butter/margarine.
    • Serve hot.

    Note: Butter/margarine is not allowed for low-fat diet.

    Fried Vegetarian Tocino

    fried vegetarian tocino
    • 3/4 kilo vegetarian tocino, sliced
    • 2 pieces medium-size cucumbers, sliced
    • 2 pieces medium-size tomatoes, sliced

    • Slightly fry vegetarian tocino.
    • Arrange on a platter.
    • Garnish with cucumber and tomato slices. Serve hot.
    Good for 6 persons. 1 slice per serving.

    Note: Cucumbers and tomatoes give this recipe a high-fiber identity. If vegetarian tocino is not available, substitute fish.

    Friday, January 7, 2011

    Ginataang Vegemeat (Vegetarian Meat)

    ginataang vegemeat (vegetarian meat)
    • 3/4 kilo vegemeat, cubed, slightly fried, drained
    • 2 tablespoons garlic, minced
    • 1 small piece ginger, cut into small strips
    • 1 small bay leaf
    • 1 tablespoon vegetable oil
    • 1/2 cup thick coconut milk
    • Salt to taste

    • Combine all ingredients except coconut milk.
    • Simmer until liquid is reduced a little.
    • Add coconut milk.
    • Boil for 2 to 3 minutes more. Serve hot.

    Good for 6 persons. 1/2 cup per serving.
    Note: If vegetarian meat (vegemeat) is not available, substitute fish.

    Sauteed Squash and String Beans

    sauteed squash and string beans
    • 1 medium bundle or 3 cups string beans, cut into 1-inch length
    • 1 cup squash, cut into medium-size strips
    • 1 cup gluten, cut into medium-size strips, fried
    • 1/2 piece medium-size onion, sliced
    • 1 clove garlic, minced
    • 1 tablespoon vegetable oil
    • Salt to taste
    • 1/2 cup water

    • Saute garlic and onion.
    • Add string beans, squash and 1/2 cup water.
    • Cook until string beans and squash are slightly tender. (Do not overcook to preserve bright color.)
    • Season with salt. Garnish with fried gluten strips. Serve hot.
    Good for 6 persons. 1/2 cup per serving.

    Tokwa Adobo

    tokwa adobo
    • 3/4 kilo tokwa (hard soybean curd), sliced or diced
    • 1 cup vegetable oil for deep frying
    • 1/4 cup calamansi (lemon) juice
    • 1 head garlic, minced
    • 1 bay leaf
    • 2 tablespoons soy sauce
    • 1 tablespoon cream of mushroom powder (optional)
    • Salt to taste

    • Marinate tokwa in calamansi juice, garlic, bay leaf, soy sauce, salt, and cream of mushroom powder overnight. Drain.
    • Fry tokwa to desired browning. Serve hot.

    Good for 6 persons. 1 slice or 1/2 cup diced per serving.

    Potato-Egg Omelet

    potato-egg omelet
    • 1/2 kilo medium-size potatoes, peeled, diced
    • 1 cup oil for deep frying
    • 1/2 piece medium-size red pepper, chopped
    • 1/2 piece medium-size onion, chopped
    • 1 clove garlic, minced
    • 3 eggs, well beaten
    • Salt to taste

    • Boil potatoes until almost cooked. Drain.
    • Mix all ingredients well, except oil.
    • Fry in small individual servings or in a bigger size to be cut later.
    • Place on an absorbent material such as table napkin or cheese cloth to reduce fat.
    • Serve hot with sauce or ketchup.

    Good for 6 persons. 1 slice per serving.

    Thursday, January 6, 2011

    Burger in the Round

    burger in the round
    • 2 1/2 cups ground gluten
    • 1 cup finely diced tokwa (tofu)
    • 1/2 cup chopped onion
    • 1 cup chopped green pepper
    • 3/4 cup soft bread crumbs
    • 3/4 cup milk
    • 1 egg slightly beaten
    • 1 clove garlic, minced
    • 1 tablespoon margarine

    • Combine gluten and tokwa with onion, bread crumbs, milk, eggs; put half the mixture into a greased 8-inch round baking dish.
    • Cook garlic and green pepper in butter till almost tender; spread over gluten mixture.
    • Bake at 350ºF for 35 minutes. Makes 6 servings.

    Gluten Picadillo

    gluten picadillo
    • 2 tablespoons shortening
    • 2 segments garlic, crushed
    • 2/3 cup finely chopped tomatoes
    • 1/2 small onion, sliced
    • 2 1/2 cups water
    • 3 cups ground gluten
    • 3 small potatoes, cut in long strips
    • 1/2 cup atsuwete (annato) water
    • 1 1/2 teaspoon salt

    • Saute garlic, onions and tomatoes. Press tomatoes with the back of the spoon.
    • Add atsuwete water and let boil till the atsuwete odor is gone.
    • Add the gluten, potatoes and water, cover and let boil.
    • Season with salt. Makes 6 to 8 servings.

    Wednesday, January 5, 2011

    Gluten Pot Pie

    gluten pot pie
    • 1/2 cup chopped onion
    • 1 1/4 cups butter
    • 1 1/4 cups flour
    • 6 cups gluten broth
    • 2 kilos cooked gluten, diced
    • 2 cups diced potatoes
    • 25 biscuits - uncooked dropped biscuit topping
    • 2 cups diced carrots
    • 2 cups diced celery
    • 2 cups cooked or canned peas
    • 1 tablespoon salt
    • 10 cups undiluted evaporated milk

    • Saute onions lightly in butter in heavy skillet over low heat.
    • Add flour, stir until smooth.
    • Slowly add gluten broth and stir until thickened.
    • Stir in remaining ingredients and continue to heat until thoroughly blended.
    • Place in individual casseroles or large pans.
    • Drop biscuits from spoon to casserole, leaving space between biscuits.
    • Bake for 20 minutes at 425ºF. Makes 25 servings.

    Gluten Loaf with Pineapples

    gluten loaf with pineapples
    • 1/2 kilo ground gluten (may be fried or adobo style)
    • 2 cups mashed tokwa (soy bean curd)
    • 1 cup soda-cracker crumbs
    • 2 eggs, well-beaten
    • 1 teaspoon MSG (optional)
    • 1/8 teaspoon pepper
    • 2 tablespoons minced onions
    • 1/2 cup pineapple juice
    • 6 cherries, optional
    • Salt to taste


    • Arrange pineapples in a greased pan.
    • Put cherries in center of pineapples.
    • Mix gluten, tokwa, pepper, crumbs, eggs, juice, salt, and onions.
    • Bake 1 hour, 350°F. When cool, unmold onto a platter.

    Sunday, January 2, 2011

    Gluten Loaf, Barbecue Style

    gluten loaf - barbecue style

    • 2 1/2 cups ground gluten
    • 1 1/4 cups cracker crumbs
    • 1/4 cup finely chopped onions
    • 1 raw egg
    • 1/2 teaspoon salt
    • 1/4 teaspoon MSG (optional)
    • 1 1/2 cans tomato sauce (8 oz. can)
    • 1/2 cup water
    • 1/2 bottle of lemon-lime soda drink
    • 3 tablespoons brown sugar
    • 3 tablespoons ketchup


    • Mix together the gluten, onions, beaten egg, salt, and half of the tomato sauce.
    • Form into loaf and place in a greased shallow pan.
    • Combine the remainder of the tomato sauce and the rest of the ingredients.
    • Pour over loaf and bake at 350°F. for 1/2 hour or until done.
    • Serve with gravy. Serves 6-8.

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