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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Swiss Steak

Ingredients

• 1/2 kilo gluten, sliced into steaks
• 1/2 cup flour
• 1 teaspoon salt
• 2 cloves garlic, crushed
• 1 cup minced onion
• 1 bay leaf
• 1/2 cup margarine
• 1 1/2 cups lemon-lime drink
• 2 tablespoons tomato catsup
• 2 cups diced potatoes, fried
• 1/4 cup water

Procedure

• Combine the flour and salt. Roll gluten in it.
• Brown the steaks on both sides in the melted margarine. Set aside.
• Saute garlic and onion. 
• Add the rest of the ingredients, including the leftover flour-salt mixture.
• Cook till thickened.

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Quick Chowder

 Ingredients:

• 1 small onion

• 1 clove garlic

• Bay leaf

• 1/4 teaspoon thyme, optional

• 2 teaspoons olive oil or corn oil

• 1 teaspoon lemon juice

• 1 can or 10 ounces tomato soup

• 1 cup soup water

• 2 cups fried sliced tofu

• 4 slices French bread

Procedure:

• Cook garlic, onion, bay leaf and thyme in oil until tender.

• Add the sliced tofu, soup water, lemon juice and tomato soup.

• Bring to boil, cover, and simmer 5 minutes.

• Ladle over toast in bowls.

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