How to Prepare Cardillo

Ingredients

• 1 block (1 pound) tokwa (soybean curd)

• 2 tablespoons oil

• 1/2 cup water

• Salt

• 1 clove garlic, crushed

• 1/2 cup sliced tomato

• 1/4 cup chopped onion

• 2 eggs

Procedure

• Cut tokwa into pieces suitable for serving, salt to taste and fry in oil until golden brown.

• Remove from pan and fry the garlic in the remaining oil.

• When golden brown add the onion, tomatoes, and salt.

• When tomatoes are cooked, add water and boil for 3-5 minutes.

• Drop the fried tokwa into the mixture, remove from heat and add well-beaten eggs. Serve hot.

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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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Ground Gluten Lumpia

Ingredients

• 1/2 cup ground gluten

• 1 onion, sliced

• 1 medium-sized tomato

• 1 small box raisins

• 2 potatoes, finely cubed

• 2 cloves garlic, crushed

• 20 lumpia wrappers

• 1/2 cup oil

• Salt

Procedure

• Heat oil in frying pan and saute the garlic, onion and tomato.

• Add potatoes and ground gluten and cook till done.

• Add raisins and season to taste.

• Transfer to shallow plate and cool.

• Drop 1 tablespoon mixture on each lumpia wrapper; fold and fry in hot oil.

• Serve with sauce. 

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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 Boiled Malunggay

Ingredients

• 8 cups malunggay leaves, free from hard stem

• 6 cups water

• 1 medium-sized onion, quartered

• Salt to taste

Procedure

• Pour water in deep pan. Add onion and boil for 5 minutes.

• Add malunggay and boil for another 3 minutes. Season with salt.

• Remove from fire right away to preserve bright green color and nutrients.

Note: For bleeding ulcers, use soft leafy vegetables like spinach.
Cook this recipe just before serving time.
Good for 6 to 8 servings. 3/4 to 1 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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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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Boiled Malunggay (Horse Radish Leaves)

Ingredients

• 8 cups malunggay leaves, free from hard stem
• 6 cups water
• 1 medium-sized onion, quartered
• 1 small ginger, peeled, sliced
• Salt to taste

Procedure

• Pour water in deep pan. Add onion and ginger and boil for 5 minutes.

• Add malunggay and boil for another 3 minutes. Season with salt.

• Remove from fire right away to preserve bright green color and nutrients.

Cook this recipe just before serving time.
Good for 6 to 8 servings. 3/4 to 1 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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Burger in the Round

Ingredients

• 2 1/2 cups ground gluten

• 1 cup finely diced tokwa (tofu)

• 1/2 cup chopped onion

• 1 cup chopped green pepper

• 3/4 cup soft bread crumbs

• 3/4 cup milk

• 1 egg slightly beaten

• 1 clove garlic, minced

• 1 tablespoon margarine

Procedure

• Combine gluten and tokwa with onion, bread crumbs, milk, eggs; put half the mixture into a greased 8-inch round baking dish.

• Cook garlic and green pepper in butter till almost tender; spread over gluten mixture.

• Bake at 350ºF for 35 minutes. Makes 6 servings.

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Squash Soup

 Ingredients:

• 3 cups diced squash

• 1 medium size onion, chopped

• 2 cloves garlic, crushed

• 2 chopped tomatoes

• 1 cup milk

• 1 cup diced red and green pepper

• Salt

Procedure:

• Saute crushed garlic, onion, tomatoes and then add the diced squash.

• Add water and let boil for about 10 minutes, add the salt.

• To enhance the flavor thicken with milk. Serve hot.

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