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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Vegetarian Apritada/Afritada

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

• 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)

Procedure

• 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.

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Sauteed Mongo Beans

Ingredients

• 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

Procedure

• 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.

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Boiled Camote (Sweet Potato) Tops/Leaves

Ingredients

• 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

Procedure

• 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.

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Ginataang Vegemeat (Vegetarian Meat)

Ingredients

• 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

Procedure

• 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.

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Tokwa Adobo

Ingredients

• 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

Procedure

• 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.

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Garlic Soup

Ingredients:
For each person allow -

• 1 clove of garlic
• 1 thin slice of bread
• A little oil
• 1/2 cup water
• 1 egg

Procedure:

• Fry the garlic in a little oil till it begins to brown, then add the bread.

• Season with salt.

• Pour the boiling water over this.

• Boil for 1 minute and serve

A beaten egg may be added if the soup is preferred thick.

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