Morcon with Ketchup

Ingredients

• 2 1/4 cups ground gluten

• 1/2 cup grated cheese

• 3/4 cup sweet pickles

• 1/2 cup seedless grapes

• 3 hard-cooked eggs

• 6 raw beaten eggs

• 1/2 cup chopped onions

• Ketchup

• Salt to taste

Procedure

• Beat eggs with small amount of water and salt. Fry thin and flat.

• Saute the chopped onions and the other ingredients.

• Let cool, then spread it over the fried egg.

• Next, place the hard-boiled eggs one after the other, lengthwise on the fried eggs and roll the fried egg as you would a jellyroll.

• Place on greased pan and warm in oven at 300ºF.

• Serve sliced with ketchup. Makes 8 to 10 servings.

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Gluten Steak Country Style

Ingredients

• 1/4 cup oil

• 1/2 kilo gluten steak

• 1/2 teaspoon salt

• 1/4 cup flour

• 1/2 cup chopped onions

• 3/4 cup water

• 1 teaspoon white sugar

• Ketchup

Procedure

• Mix the flour and salt.

• Roll the gluten and in it and fry in hot oil.

• After taking out the gluten, leave about 1 tablespoon oil in the pan and brown the chopped onions.

• Put the gluten back in and add the ketchup, sugar, and left-over flour-salt mixture dissolved in a little water.

• Let simmer for 10 minutes. Makes 6 servings.

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Gluten Steak

Ingredients

• 3 cups gluten, sliced thin

• 1/4 cup soy sauce

• 1/3 cup water

• 2 tablespoons lime juice

• 1 big onion, sliced in rings

• 1 teaspoon cornstarch

Procedure

• Soak sliced gluten in soy sauce, water and lime juice mixture for 30 minutes or longer.

• Drain and fry lightly. Set aside.

• Saute onions in about 2 tablespoons oil. Set aside.

• Place the soy sauce-lime juice mixture in a pan, add gluten and let boil.

• Thicken with cornstarch. Just before removing from fire, add the onion ring.

• Decorate with raw green and red pepper rings.

• Makes 5 to 6 servings.

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How to Prepare Kaldereta

Ingredients

• 1 kilo gluten cut into pieces (pre-cooked in soy sauce broth)

• 1/4 cup oil

• 5 segments garlic, crushed

• 6 potatoes, quartered

• 1 large onion

• Slice of hard-cooked eggs

• 6 tomatoes, sliced

• Paprika, salt to taste

• 1 cup cooked peas (guisantes)

• Sliced pimientos

• Bread crumb mixture

Procedure

• Heat oil and brown garlic. Remove garlic and saute onion and tomatoes, then add gluten and seasonings.

• When partly done, transfer into a deeper pan, then add gluten stock to cover the mixture.

• Add potatoes and continue cooking.

• When potatoes are tender, add bread crumb mixture, pimientos and peas.

• Serve hot and garnish top with slices of hard cooked eggs.

Bread crumb mixture

• 1/2 cup fine toasted bread crumbs

• 2 tablespoons lemon juice

• 1 cup gluten stock

• Sugar and a little bit salt to taste

• Mix well.

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How to Prepare Kare Kare (Kari-Kari)

Ingredients

• 2 cups gluten in serving sizes

• 1 block tokwa (tofu), cut in serving sizes and fried

• 1 bunch string beans (10 long pieces)

• 2 eggplants, cut in strips

• 4 cloves garlic, crushed

• 1/2 cup atsuwete (food coloring) water

• 1/2 cup roasted rice

• 3 tablespoons vegetable shortening

• 1 banana bud

• 1/2 cup roasted peanuts

• 1 onion, cut in pieces

• Soybean oil

• Salt to taste

Procedure

• Roast peanuts and pound in a mortar.

• Roast rice and pound.

• Saute in oil the garlic, onions, gluten, and tokwa.

• Add broth, rice, flour, peanuts, vegetables, and atsuwete water.

• Continue cooking until vegetables are of proper tenderness.

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Scalloped Gluten and Cabbage

Ingredients

• 2 cups boiling water

• 2 quarters chopped cabbage

• 2 cups evaporated milk

• 1/2 cup cheese

• 1/4 cup flour

• 1 teaspoon salt

• 1 cup gluten, flaked

• 2 cups buttered bread crumbs

Procedure

• Pour boiling water over cabbage, heat to boiling and add 1 cup milk and the cheese, cut into small pieces.

• Cook over hot water until cheese is melted.

• Blend flour, salt, and remaining milk and add to cabbage.

• Add gluten and pour into buttered casserole.

• Top with crumbs and brown in moderate oven (350ºF) for 20 minutes.

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Gluten Roast Especial

Ingredients

• 2 cups ground gluten

• 1/2 cup ground sentai mushrooms (buttons)

• 1/2 cup oatmeal

• 1/2 cup mushroom soup

• 1 teaspoon salt

• 1/2 teaspoon dry turmeric

• 1 tablespoon onions, minced

• 1 tablespoon mayonnaise

• 1 tablespoon sweet pickles, minced

• 1-2 eggs, beaten

Procedure

• Mix all very well.

• Mold into patties and fry in deep oil, or place in roast pans and bake.

• Serve with ketchup.

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Ground Gluten Lumpia

Ingredients

• 1/2 cup ground gluten

• 1 onion, sliced

• 1 medium-sized tomato

• 1 small box raisins

• 2 potatoes, finely cubed

• 2 cloves garlic, crushed

• 20 lumpia wrappers

• 1/2 cup oil

• Salt

Procedure

• Heat oil in frying pan and saute the garlic, onion and tomato.

• Add potatoes and ground gluten and cook till done.

• Add raisins and season to taste.

• Transfer to shallow plate and cool.

• Drop 1 tablespoon mixture on each lumpia wrapper; fold and fry in hot oil.

• Serve with sauce. 

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Lumpia Supreme

Ingredients

• 1 cup ground gluten

• 1 tablespoon finely chopped green onions

• 1/2 cup ground mushroom

• Salt to taste

• 1 can tomato soup

• 3 lumpia wrappers

• 6 small onions

• 1 tablespoon green pepper, cut in cubes

• Bread crumbs

Procedure

• Mix gluten, green onions, mushroom, pepper, and slat.

• Cut lumpia wrapper in halves.

• Roll gluten mixture in wrapper into a roll one centimeter in diameter. Cut 2 inches long.

• Dip both ends in egg then in bread crumbs and fry.

• Peel the onions.

• In 1 tablespoon oil, saute green peppers.

• Add tomato soup and a little salt to taste.

• Arrange lumpias in a casserole alternately with the onions.

• Pour tomato sauce over them. Bake 10 minutes and serve hot.

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Corn Gluten Balls Mexicali

Ingredients

• 1 1/4 kilos ground gluten

• 2 raw eggs

• 4 tablespoons chopped pepper

• 4 tablespoons chopped onions

• 2 cans tomato sauce

• 1 1/2 cups water

• 1 1/4 teaspoons chili powder

• 2 cans whole kernel corn

• Cracker crumbs - as needed

• Salt

Procedure

• Mix the ground gluten, salt, eggs and cracker crumbs and make into small balls. Fry and set aside.

• Saute the onions and pepper, add the tomato sauce, water and chili powder.

• Let boil, season with salt.

• Add the balls and corn. Let simmer.

• Keep in the oven to keep warm.

• Makes 12-14 servings.

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Sweet Potato Gluten Balls

Ingredients

• 1 kilo yellow sweet potatoes, boiled, mashed

• 1 egg beaten

• 1 cup gluten loaf (left-over)

• 1/2 cup pineapple juice

• 1/4 teaspoon salt

Procedure

• To mashed potatoes add salt, pepper, sugar, and egg, mix very well.

• Shape into ball and roll in crumbled gluten loaf.

• Bake in greased pain at 350ºF. 15 minutes.

• Baste balls with syrup made by boiling pineapple juice with 1/2 cup brown sugar for 5 minutes.

• Make a hole in the loaf and insert hard cooked eggs cut into stars.

• Serve on a platter garnished with lettuce leaves.

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Gluten and Tokwa Bola-Bola

Ingredients

• 1 cup ground gluten

• 1 cup mashed tokwa (tofu)

• 1 small onion

• 2 tablespoons oil

• 2 eggs, well beaten

• 2 cups water

• 1 bunch each of kinchay and green onion

• 3 tablespoons cornstarch

• 1 tablespoon salt

Procedure

• Add cornstarch and salt to the ground gluten and mashed tokwa.

• Add well-beaten eggs to the mixture. Mix well.

• Make into small balls.

• Put oil in a pan. Add onions and water.

• When the water boils, drop in the balls and boil for a few minutes.

• Then add chopped kinchay and green onion.

• Salt to taste.

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Gluten Whirl

Ingredients

• 3 1/2 cups ground gluten   

• 2 boiled eggs, chopped

• 1/2 cup bread crumbs

• 1 teaspoon salt

• 1/8 teaspoon celery salt or 1 tablespoon chopped kinchay (cilantro/Chinese parsley

• 2 eggs, slightly beaten

• Cheese slices

• 1/4 cup chopped parsley

• 1/2 cup tomato sauce

• 3/4 cup water

• Soy sauce

Procedure

• Preheat oven to 375ºF. Lightly mix gluten, boiled eggs, bread crumbs, salt, celery salt, and lightly beaten eggs.

• On wax paper, mold gluten mixture into rectangle. Lay cheese slices on gluten, sprinkle with parsley.

• Roll tightly as for jelly roll, lifting paper with one hand and guiding gluten mixture with the other.

• Press ends to seal. Carefully transfer loaf to shallow baking dish (10" by 6" by 1 1/2"), seam side down.

• Combine tomato sauce, water, and soy sauce. Pour over gluten.

• Bake 30 minutes, basting frequently.

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Skillet Dinner

Ingredients

• 2 tablespoons oil

• 1 clove garlic, crushed

• 1 cup finely diced onion

• 3 cups ground gluten

• 1/2 cup finely diced carrot

• 1/2 cup water

• 1 cup cooked rice

• 1 cup finely diced fried potatoes

• 2 teaspoons soy sauce

• Salt to taste

• Dash of sage (optional)

Procedure

• Brown the garlic, onion, and gluten in oil.

• Add carrots and water and simmer until tender.

• Add cooked rice and fried potatoes, season with soy sauce, salt, and sage.

• Garnish it with parsley and serve it hot.

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Gluten-Tokwa Relleno

Ingredients

• 6 thin slices of gluten 6" by 4"

• 1 cup mashed tokwa (tofu)

• 1/4 cup raisins

• 1 small onion, minced

• 1/4 cup chopped, stuffed olives

• 2 hard boiled eggs, chopped

• 2 ripe tomatoes, sliced

• 2 tablespoons chopped pickles

• 1 can peas

• 2 tablespoons ketchup

• 2 tablespoons butter

• 1/4 teaspoon pepper

Procedure

• Saute onions, add tomatoes, catsup; simmer for 5 minutes in slow fire.

• Add tokwa, raisins, olives, pickles, eggs, and pepper.

• Cook over slow fire, stirring constantly for 5 minutes more. Remove from fire.

• Put a tablespoonful or two of the mixture in each gluten slice and roll.

• Dip in eggs and crumbs. Fry.

• Slice 1/2 inch wide. Serve with desired sauce.

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Gluten Patties with Cheese

Ingredients

• 3/4 kilo ground gluten

• 1 cup evaporated milk

• 3 tablespoons minced onion

• 6 tablespoons quick-cooking rolled oats

• 2 tablespoons minced parsley

• 2 teaspoons salt

• 2 tablespoons butter

• 3 thin slices cheese

Procedure

• Mix together everything but the cheese and shape into 6 patties.

• Place in buttered baking pan and dot with butter.

• Bake in moderate oven (350ºF) for 45 minutes, basting twice with drippings in pan.

• Cut cheese slices into halves, place a strip on each patty and bake 10 minutes longer. Serves 6 people.

• Another method of preparing it is to spread gluten mixture on pie plate. Cover with 6 thin onion slices. Top with cheese and cut the whole into wedge-shaped pieces. Bake in oven as above and serve when the cheese is melted.

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Gluten Neapolitan

Ingredients

• 1 1/2 kilos chopped cooked gluten

• Italian dressing

• 2 teaspoons salt to taste

Procedure

• Place gluten in a baking dish, pour dressing over it and marinate for one hour.

• Bake in a moderate oven, 350º F. for about an hour until tender.

• Baste frequently with the dressing.

• Serve hot. Makes 12 to 15 servings.

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Gluten Mechado

Ingredients

• 2 1/2 cups sliced gluten

• 1 cup quartered potato

• 1 cup sliced onions

• 1 1/4 cups chopped tomatoes

• 1 teaspoon salt

• 2 teaspoons pimiento

• 1/4 cup soy sauce

• 1 cup water

Procedure

• Braise gluten and potato in cooking oil.

• Place in a saucepan and add the rest of the ingredients.

• Cover and cook over low heat until one-half of the liquid has evaporated.

• Makes 5 to 6 servings.

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What is Bland Diet (CAP-free diet)

What it is
A bland diet provides foods that are not irritating to the digestive tract and do not increase acid production in the stomach.

CAP stands for: C = Caffeine; A = Alcohol; P = Pepper

Stimulating foods containing CAP are to be avoided.

Some Tips

• Avoid foods that have caffeine, alcohol and pepper.

• Eat regularly.

• Eat in a relaxed manner.

• Manage stress. It can overly increase gastric secretion.

• Observe your tolerance for eating. Since food effects vary from one person to another, master your digestive system. Fresh fruits and vegetables, whole cereals, nuts, and grains may negatively affect some patients.

• Avoid spicy foods like instant noodles, chips, spicy nuts, sauces, and fatty foods. They can cause discomfort and irritation.

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Bland Diet (3-Day Sample Menu)

Day 1

Breakfast
6:00-7:00

Banana
Potato-egg omelet
Whole wheat bread
Rice
Soy coffee with milk

Lunch
11:45-12:15

Tokwa Adobo
Sauteed squash and string beans
Rice
Boiled Nuts

Supper
6:00-6:30

Ginataang vegemeat
Rice
Fresh pineapple

Day 2

Breakfast
6:00-7:00

Papaya
Fried vegetarian tocino
Boiled camote with butter
Rice
Warm milk, no sugar

Lunch
11:45-12:15

Sweet-and-sour gluten
Boiled camote tops/leaves
Rice
Baked or roasted nuts

Supper
6:00-6:30

Sauteed mongo beans
Rice
Fresh gulaman delight

Day 3

Breakfast
6:00-7:00

Apple
Bland Tempura chunks
Pandesal with cheese
Oatmeal with milk
Soy coffee

Lunch
11:45-12:15

Bland vegetarian apritada
Bland boiled malunggay
Rice
Soymilk

Supper
6:00-6:30

Bland beans
Rice
Fresh buko

Note: Balanced diet menu in Days 1 an 2 follows the bland regimen. Day 3 has been modified.

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Bland Diet Food Selection Guide

Foods Allowed

Protein-rich Foods:
For vegetarians

• All legumes, well-cooked

• Vegetarian meats, like tofu, gluten, vegemeat, vegesausage

For non-vegetarians

• All fish, preferably those with scales and fins

• Lean meat, preferably beef, poultry, veal

Carbohydrates:

• All cereals and grains, preferably unrefined, if tolerated

• Tubers or root crops

• Noodles, pasta

Fruits

• All

Vegetables

• All, especially dark green leafy and yellow vegetables

Fat-rich Foods

• Vegetable oil (seed and nut oils)

Beverages

• Juices (not too sour)

• Whole milk, skim milk, soymilk

Non-irritating Spices

• Basil

• Bay leaf

• Coriander

• Dill weed and seed

• Fennel seed

• Marjoram

• Mint

• Oregano

• Paprika

• Parsley

• Rosemary

• Sage

• Saffron

• Tarragon

• Thyme

• Turmeric

Foods Not Allowed

Protein-rich Foods

• None

Carbohydrates

• None

Fruits

• None

Fat-rich Foods

• Animal fat

Beverages

• Coffee, tea

• Cola drinks

• Alcoholic beverages

• Cocoa

Sweets/Desserts

• Chocolates

Use Sparingly

• All spices

• Anise

• Cinnamon

• Cumin

• Nutmeg

Irritating Spices

• Black pepper

• Chili pepper

• Cayenne

• Cloves

• Ginger

• Horse radish

• Hungarian paprika

• Mustard

Note: Know the irritating spices and substitute them with non-irritating ones.

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Bland Beans

Ingredients

• 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

  Procedure

• Saute garlic, onion, and tomatoes.

• Cook until tomatoes are well done.

• Add 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.

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Bland Boiled Malunggay

Ingredients

• 8 cups malunggay leaves, free from hard stem

• 6 cups water

• 1 medium-sized onion, quartered

• Salt to taste

Procedure

• Pour water in deep pan. Add onion 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.

Note: For bleeding ulcers, use soft leafy vegetables like spinach.
Cook this recipe just before serving time.
Good for 6 to 8 servings. 3/4 to 1 cup per serving.

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Bland Vegetarian Apritada

Ingredients

• 1/2 kilo gluten or vegemeat, cubed

• 1 cup potatoes, cubed, half-fried

• 1 medium-size carrot, cubed

• 1 cup peas, canned or frozen

• Frozen peas

• 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)

Procedure

• Saute garlic, onion, peas 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.

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Soy Coffee

Ingredients

• 1 1/2 tablespoons soy coffee powder

• 5 cups water

Procedure

• Add soy coffee to boiling water.

• Boil for another three minutes.

• Good for 6 to 8 persons. 3/4 to 1 cup per serving.

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Oatmeal with Milk

Ingredients

• 8 tablespoons oats

• 8 cups water

• 8 tablespoons milk, powdered

Procedure

• Boil water. Add oats.

• Bring to another boil, then reduce heat.

• Cook for another 10 minutes stirring constantly.

• Serve with milk.

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Bland Tempura Chunks

Ingredients

• 3/4 kilo vegetarian chunks or choplets or gluten

• 1/4 cup flour

• 1 medium-size egg

• 3/4 cup water

Procedure

• Make batter out of flour, egg, and water.

• Dip vegetarian chunks in batter, then fry.

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