Bean Patties Recipe

Ingredients

• 1 cup boiled navy beans
• 2 eggs
• 2 tablespoons minced onions
• ½ cup bread crumbs
• 1 green pepper, chopped
• Salt

Procedure

• Mash the beans, beat the eggs, and mix with other ingredients.
• Make balls or flatten into patties, and fry.

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Ground Steak Rolls

Ingredients
Filling:

• 1/2 kilo gluten

• 2 tablespoons onion

• 2 tablespoons oil

• 1 tablespoon parsley

• 1/4 cup ketchup

• 3 tablespoons flour

• 1 teaspoon pepper

Pastry:

• 4 cups pastry flour

• 1 tablespoon dry yeast

• 1/3 cup warm water

• 2 tablespoons sugar

• 1 teaspoon salt

• 3/4 cup milk

• 1 egg

• 1/4 cup shortening

Procedure

• Mix all the ingredients for the filling.

• To prepare the pastry: dissolve yeast in warm water, combine shortening, sugar, salt and mlk; add unbeaten egg and soften yeast, add flour to a stiff dough.

• Knead dough on the floured board until smooth.

• Roll to about 1/4 inch thick. Cut into small rounds. Brush with butter.

• Place 2 tablespoons filling and cover with another round dough.

• Seal edges and brush with milk.

• Allow to rise until dough doubles in bulk, about 45 minutes.

• Bake at 400ºF., 12 to 15 minutes.

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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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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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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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Sotanghon with Gluten Balls

Ingredients

• 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

Procedure

• 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.

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Gluten Loaf with Pineapples

 Ingredients

• 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

Procedure

• 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.

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