Sarciado Tokwa Recipe

Ingredients

• 4 tokwa (hard soybean curd), cut in four parts
• 2 cloves garlic, crushed
• 1 big onion sliced
• Green onions, chopped
• 2 tomatoes, chopped
• 2 tablespoons cornstarch
• Sage, optional
• 3 tablespoons sugar
• 2 tablespoons lime juice

Procedure

• Fry tokwa until golden brown.
• Saute garlic, onions, and tomatoes. Season with salt.
• Add a little water, and sugar to sweeten.
• Add the lime juice, then mix in the fried tokwa.
• When it boils, pour in the cornstarch. Mix briskly.
• Season with sage. Garnish with onion leaves

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Bulanglang

Ingredients

• 1 cup malunggay (moringa oleifera) leaves

• 1 cup squash, cubed

• 1 cup upo (bottle gourd), sliced

• Salt

• 1 cup tokwa (soybean curd), cubed, fried

• 1/2 onion

• 1 cup rice water

• Tomatoes

Procedure

• Mix tomatoes, onion, and squash in deep saucepan or pot.

• Add rice water and boil.

• After 5 minutes cooking, add tokwa and upo.

• When upo is almost tender, add malunggay and cook 2 minutes longer.

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Mock Chicken Balls

Ingredients

• 1 cup toasted oatmeal

• 2 cups ground, fried gluten

• 1 cup chopped hard-cooked eggs

• 1/2 cup onions, minced

• 2 tablespoons, ground garlic

• 1 cup celery, minced

• 1 cup mashed tofu

• 2 tablespoons soy sauce

• 2 teaspoons savory or poultry seasoning

• 1 tablespoon oil

• 1/2 cup peeled tomatoes, chopped

• 2 beaten eggs

• 1/2 cup crumbs or flour

Procedure

• Mix all ingredients very well.

• Form into small balls.

• Roll in eggs and then in crumbs or flour mixed with 1 teaspoon baking powder.

• Serve with desired sauce.

Variation: Make the balls small. After frying drop in stock.

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How to Prepare Kaldereta

Ingredients

• 1 kilo gluten cut into pieces (pre-cooked in soy sauce broth)

• 1/4 cup oil

• 5 segments garlic, crushed

• 6 potatoes, quartered

• 1 large onion

• Slice of hard-cooked eggs

• 6 tomatoes, sliced

• Paprika, salt to taste

• 1 cup cooked peas (guisantes)

• Sliced pimientos

• Bread crumb mixture

Procedure

• Heat oil and brown garlic. Remove garlic and saute onion and tomatoes, then add gluten and seasonings.

• When partly done, transfer into a deeper pan, then add gluten stock to cover the mixture.

• Add potatoes and continue cooking.

• When potatoes are tender, add bread crumb mixture, pimientos and peas.

• Serve hot and garnish top with slices of hard cooked eggs.

Bread crumb mixture

• 1/2 cup fine toasted bread crumbs

• 2 tablespoons lemon juice

• 1 cup gluten stock

• Sugar and a little bit salt to taste

• Mix well.

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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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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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Suggested Seasonings for Vegetables

Asparagus: lemon juice, chives, thyme, tarragon
Beans, dried: bay leaf, garlic, marjoram, onion, oregano
Beans, green: basil, dill seed, thyme, onion, tarragon
Beets: lemon juice or lemon peel
Broccoli: lemon juice, dill, oregano
Cabbage: creole, cabbage with tomatoes, green pepper, garlic, and onion
Carrots: parsley mint, dill weed, lemon peel, sesame seeds
Cauliflower: Italian seasonings, paprika, sesame seeds
Celery: stir-fry with low-salt soy sauce, sesame seeds and tomatoes
Corn: bell pepper, pimiento, tomatoes, chives
Okra: try boiling for a crisp texture
Peas: fresh mushrooms, pearl onions, water chestnuts
Potatoes: parsley, chopped green pepper, onion, chives
Spinach: lemon juice, rosemary
Squash: bake with chopped apple and lemon juice
Tomatoes: sprinkle with curry powder; broil with mushrooms, green pepper, and onion

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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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How to Prepare Tempura Chunks

Ingredients

• 3/4 kilo vegetarian chunks or choplets or gluten
• 1 small pack (60 to 70 grams) tempura powder
• 1/4 cup water
• Oil for deep frying
• Tomatoes (optional)
• Cucumber (optional)
• Atsara (pickled papaya) [alternative]

Procedure

• Make a batter out of tempura powder with water until hotcake mix consistency is attained.

• Dip vegetarian chunks in batter. Deep fry.

• Garnish with tomatoes and cucumber or with atsara, if desired.

Good for 6 to 8 persons. 2 pieces per serving.

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Gluten Picadillo

Ingredients

• 2 tablespoons shortening

• 2 segments garlic, crushed

• 2/3 cup finely chopped tomatoes

• 1/2 small onion, sliced

• 2 1/2 cups water

• 3 cups ground gluten

• 3 small potatoes, cut in long strips

• 1/2 cup atsuwete (annato) water

• 1 1/2 teaspoon salt

Procedure

• Saute garlic, onions and tomatoes. Press tomatoes with the back of the spoon.

• Add atsuwete water and let boil till the atsuwete odor is gone.

• Add the gluten, potatoes and water, cover and let boil.

• Season with salt. Makes 6 to 8 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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