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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Boiled Camote (Sweet Potato)

Ingredients

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

Procedure

• 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.

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Asado de Carajay

Ingredients

• 1/3 cup fried tokwa (tofu)
• 3 segments garlic crushed
• 1/2 medium onion, sliced fine
• 2 small tomatoes, sliced
• 3 tablespoons oil
• 1 cup gluten, cut into cubes
• 1/4 kilo yellow kamote (sweet potato), cut into cubes
• 4 teaspoons soy sauce
• 1 small red pepper, cut into strips
• 5 laurel leaves

Procedure

• Saute, garlic, onion, tomatoes and add 1 cup broth.

• Add tokwa, gluten, and kamote. Season with soy sauce, cover and cook 5 minutes.

• Add pepper and laurel leaves.

• Cover and cook for 1 minute. Makes 6 servings

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