Mock Pi-Quat

Ingredients

• 1 cup gluten, cut in strips

• 2 tablespoons flour or cornstarch

• 3 tablespoons soy sauce

• 1 egg

• Salt

Procedure

• Beat egg, fold in flour or cornstarch.

• Add salt and soy sauce. Mix well.

• Dip each gluten piece into egg batter and fry in deep hot fat until brown.

Make the following sauce:

• 3 tablespoons soy sauce

• 3 tablespoons vinegar

• 3 tablespoons brown sugar

• 1/2 cup water

• Salt

Procedure

• Mix all ingredients and cook over low fire until thick, stirring all the time.

• Put fried gluten into the sauce and stir together.

• Place in a platter, garnish with onions and green pepper cut into fine strips.

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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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Patola with Gluten

Ingredients

• 4 fresh young patola (luffa or sponge gourd)

• 1 onion, minced

• 1 cup gluten, cut in strips

• Salt to taste
• Optional: Sotanghon

Procedure

• Peel the patola, divide lengthwise into pieces 1 cm. thick.

• Saute the garlic in hot fat until golden brown.

• Add onions and gluten and 1/4 cup of water.

• Let it boil, then add the patola and salt.

• Continue cooking until done, adding more water if necessary.

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Neapolitan Macaroni

Ingredients

• 2 cups cooked gluten

• 1/2 cup tomato puree

• 1 onion, minced

• 1/2 cup grated cheese

• 1 package macaroni, cooked

• 1/2 cup white sauce

• 1/2 cup oil

• Salt to taste

Procedure

• Mince the gluten very fine, mix and saute in oil the onions, sauce and tomato puree. Add salt.

• Sprinkle the bottom of the pan with grated cheese.

• Add a layer of the gluten, then a layer of macaroni, then more cheese.

• Pour sauce over the cheese.

• Allow to simmer in the oven for some minutes and serve

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Mock Beef Loaf

Ingredients

• 2 cups ground gluten

• 1 cup ground mushrooms

• 1 onion, minced

• 1 can (8 oz) tomato sauce

• 1 small can peas

• 1 small box raisins

• 1/2 cup chopped sweet pickles

• 2 tablespoons green pepper

• 1 can crushed pineapple

• 1 cup crumbs

• 1 teaspoon crushed sage

• Salt

• 2 hard-cooked eggs

Procedure

• Combine all ingredients except pineapple and eggs.

• Grease well a loaf pan.

• Line bottom with slices of hard-boiled eggs and then with crushed pineapples.

• Pack well gluten on top of it.

• Bake in a moderate oven 350ºF. until cooked.

• Serve with ketchup.

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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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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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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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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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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 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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Gluten in Egg Gravy

Ingredients

• 3 cups gluten cubes

• 1 teaspoon crushed garlic

• 2 cups finely sliced tomatoes

• 1/2 onion, sliced

• 1 3/4 cups water

• 1 egg beaten

• 1 1/2 teaspoon salt

• 2 tablespoons oil

Procedure

• Fry gluten cubes lightly in hot fat. Set aside.

• Saute garlic and onions. Add tomatoes and let simmer for 5 minutes.

• Bring to a boil and season with salt.

• While mixture is boiling, stir in the beaten egg vigorously.

• Serve hot - 6 servings.

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Gluten a la King

Ingredients

• 1/4 kilo gluten, cut in cubes and fried

• 2 hard cooked eggs, chopped coarse

• 3 tablespoons margarine

• 1 tablespoon minced onion

• 3 tablespoons flour

• 1/2 green pepper cut in big pieces

• 1/2 teaspoon salt

• 1 cup water

• 1/2 cup evaporated milk

• 1 piece of canned pimiento cut in pieces (optional)

Procedure

• Saute onion and green pepper.

• Stir in the flour and water, little by little, stirring after each addition.

• Add the seasonings and pimiento.

• Let boil, stirring constantly, then add the milk.

• Mix together the sauce, gluten and chopped eggs.

• Serve hot - 4 servings.

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Chili con Gluten

Ingredients

• 2 cloves garlic, crushed

• 1 cup onion, sliced

• 3 cups ground or chopped fine gluten

• 4 tablespoons oil

• 2 cups cooked kidney beans

• 1 can condensed tomato soup

• 1/2 teaspoon chili powder

• 1 tablespoon flour

• 3 tablespoons water

• Salt

Procedure

• Saute garlic and onion in hot oil.

• Add gluten and cook for 2 minutes.

• Add beans and tomato soup, cook for 10 minutes.

• Make a paste of the flour, water, salt and chili powder and add to above.

• Cook over low heat, stirring frequently.

• Season with salt.

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Chili 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

• 1 small hot chili or

• 1/4 chili powder (if desired)

Procedure

• Saute garlic, onion, pepper and tomatoes.

• Cook until tomatoes are well done.

• Add chili or chili powder, 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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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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