Crunchy Broccoli (Recipe)

Ingredients

6 cups broccoli florets, cut into bite sizes

Salt to taste

Ranch dressing (available at grocery stores)

Water

Orange ring (optional)

Steps

1. Blanch broccoli in water seasoned with salt.

2 Garnish with orange ring.

3. Serve with ranch dressing.

Creamy Patola (Recipe)

Ingredients

6 cups patola, cubed

4 tablespoons cream of mushroom powder

1 cup water

Salt to taste

Steps

1. Dissolve cream of mushroom powder in water then boil mixture.

2. Add patola and cook until half done.

3. Season with salt.

4. Serve hot.

Chop Suey (Recipe)

Ingredients

1 can cream of mushroom soup

1 cup water

1 small onion, sliced

2 tablespoons vegetable oil

1/4 kilo vegetarian chunks, thinly sliced

1 carrot, thinly sliced

2 chayote fruits, thinly sliced

1/4 cabbage sliced

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1/2 cup celery, diagonally sliced

Salt to taste

Steps

1. Dilute cream of mushroom soup in water. Set aside.

2. Saute onion in vegetable oil.

3. Pour in water and cream-of-mushroom-soup mixture.

4. Add rest of ingredients. Simmer for a minutes or until vegetables are half-cooked.

5. Serve hot with rice of noodles.

Chinese Vegetables (Recipe)

Ingredients

1 kilo broccoli

4 stalks celery, diagonally sliced

1 cup spinach, coarsely chopped

1/8 kilo snow peas, strings removed

2 carrots, sliced into strips

8 spring onions, diagonally sliced

3 1/2 teaspoons fresh ginger, minced

1 clove garlic, minced

2 onions, wedged

1 1/2 teaspoons vegetable oil

3/4 cup water

Salt or soy sauce to taste

Steps

1. Separate broccoli florets from stalks and cut the inner part of the stalks into strips.

2. Heat vegetable oil in a nonstick skillet.

3. Add broccoli stalks, onion, garlic, and ginger. Stir-fry for a minute.

4. Add broccoli florets, spinach, celery, snow peas, carrots, and spring onions. Toss gently.

5. Add water and soy sauce or salt and toss again.

6. Cover, bring to a boil, and cook for 1 1/2 minutes or until vegetables are crisp-tender.

7. Serve hot.

Chinese Celery With Peas (Recipe)

Ingredients

6 cups frozen peas

1 cup chinese celery, chopped

1 tablespoon vegetable oil

1/2 clove garlic, finely chopped

1/2 onion, chopped

2 tablespoons cream of asparagus

Salt to taste

Water

Steps

1. Saute garlic and onion.

2. Add peas and water as desired. Simmer for 5 minutes.

3. Season with salt and cream of asparagaus.

4. Add Chinese celery before removing from fire.

Chinese Cabbage With Eggs (Recipe)

Ingredients

1 chinese cabbage

3 eggs, beaten

1 clove garlic, minced

1 small onion, sliced

2 tablespoons vegetable oil

2 cups hugas bigas

Salt to taste

Steps

1. Separate hard stems of chinese cabbage from leaves, slice, and set aside.

2 Saute garlic and onion in vegetable oil.

3. Add hugas bigas and bring to a boil.

4. Add hard stems and season with salt. Cook until half done.

5. Add the leaves and eggs. Stir and simmer for 30 seconds.

6. Serve hot.

Cauliflower With Vegetarian Strips (Recipe)

Ingredients

6 cups cauliflower florets

1/4 kilo vegetarian strips, cut into big slices

1 tablespoon vegetable oil

1/2 clove garlic, chopped

Salt to taste

Water

Tomato floweret

Parsley (optional)

Steps

1. Saute garlic until golden brown. Remove from pan and set aside.

2. Slightly fry vegetarian strips in pan.

3. Add cauliflower and a little water. Simmer until half done.

4. Season with salt.

5. Mix with sauteed garlic just before serving.

6. Garnish with tomato floweret and parsley.

Camote Tops Melchor Steam (Recipe)

Ingredients

3 medium-size bundles camote tops

1 teaspoon calamansi extract

3 tablespoons soy sauce

3 tablespoons vegetable oil

Steps

1. Mix soy sauce and calamansi extract. Set aside as dip.

2. Heat oil then spread around the pan.

3. Dip camote tops with stem in water and place on hot skillet. (The water will cause the oil to sizzle.) Cover right away. Reduce fire.

4. After 1 minute, turn over camote tops, cover again, and cook for 30 seconds.

5. Serve immediately.

Buttered Abitsuelas and Carrots (Recipe)

Ingredients

3 cups abitsuelas, cut into strips

3 cups carrots, cut into strips

2 tablespoons margarine

1 cup water

Salt to taste

Steps

1. Boil water in a saucepan.

2. Add 1 tablespoon margarine and season with salt.

3. Add abitsuelas and carrots, cover, and cook until half done.

4. Add 1 tablespoon margarine before removing fromfire.

5. Arrange both beans and carrots on a platter.

6. Serve hot.

Bulanglang (Recipe)

Ingredients

1 cup malunggay leaves

1 cup squash, cubed

1 cup upo, cubed

1 cup tokwa, cubed, fried

1/2 onion, cut into 4 parts

1 tomato, sliced

1 cup hugas bigas

Salt to taste

Steps

1. Combine tomato, onion, squash, and hugas bigas and cook under low fire until squash is half tender.

2. Add tokwa and upo. Season with salt.

3. When upo is half done, add malunggay and simmer for 2 minutes.

4. Serve hot.

Broccoli Con Mais (Recipe)

Ingredients

5 cups broccoli florets, cut into bite sizes, blanched

1 cup canned whole kernel corn or boiled corn, blanched

2 tablespoons cream of asparagus powder

1 tablespoon cornstarch

1/2 clove garlic, minced

1 onion, sliced

2 tablespoons butter

1 cup water

Salt to taste

Steps

1. Saute garlic and onion in butter.

2. Dissolve cream of asparagus powder and cornstarch in 1 cup water.

3. Stir into sauteed mixture and cook until sauce thickens.

4. Season with salt.

5. Place the blanched broccoli and whole kernel corn on the platter, then top with white sauce.

6. Serve hot.

Broccoli and Red Pepper Saute (Recipe)

Ingredients

4 cups small broccoli florets

2 red bell peppers, cut into strips

1/4 cup cashew or almond nuts, toasted

1/2 clove garlic, finely chopped

1 onion, sliced

2 tablespoons vegetable oil

1 cup water

Salt or spice seasoning to taste

Steps

1. Heat vegetable oil then add broccoli, bell peppers, onion, and garlic. Cook for 5 minutes or until onion is tender, stirring occasionally.

2. Add water and season with salt or seasoning. Simmer for 5 minutes.

3. Sprinkle with cashew or almond nuts.

4. Serve hot.

Breaded Mushrooms (Recipe)

Ingredients

3/4 kilo whole abalone mushrooms

2 eggs, beaten

1 tablespoon cornstarch

1 tablespoon flour

1/2 cup water

Vegetable oil

Salt to taste

Steps

1. Mix eggs, cornstarch, flour, and water.

2. Season with salt.

3. Dip mushrooms one at a time in egg mixture.

4. Fry util golden brown.

5. Serve right after frying.

Boiled Vegetables (Recipe)

Ingredients

4 mdium-size bundles alugbati

1 cup squash flowers

1/2 clove garlic, minced

1 onion, sliced

1 tablespoon vegetable oil

1 cup hugas bigas

Salt to taste

Steps

1. Prepare alugbati leaves. Set aside.

2. Saute garlic and onion in vegetable oil.

3. Add squash flowers and hugas bigas and simmer for 30 seconds.

4. Add alugbati leaves.

5. Season with salt.

6. Serve hot.

Boiled Cabbage (Recipe)

Ingredients

1 big cabbage, cut into 6 from middle

2 onions

4 tablespoons soy sauce

6 cups water

salt to taste

Calamansi extract to taste

Steps

1. Drop whole onions in boiling water and cook until done.

2. Add cabbage.

3. Season with soy sauce and salt.

4. Boil for half a minute.

5. Serve hot.

Note: You may opt to dip boiled cabbage in a soy sauce-calamansi extract mixture.

Banana Blossom Tempura (Recipe)

Ingredients

1 banana blossom

2 eggs, beaten

2 tablespoons flour

2 tablespoons cornstarch

1 onion, chopped

Salt to taste

Water

Tomatoes or catsup

Steps

1. Remove hard portions of banana blossom and cut lengthwise into 6 parts.

2. Soak in water with a little salt for a few minutes.

3. Boil until half done. Drain and set aside.

4. Mix beaten eggs thoroughly with flour, cornstarch, and onion. Add a little water until batter slightly thickens.

5. Season with salt.

6. Dip banana blossom into flour mixture.

7. Deep-fry.

8. Serve hot with tomatoes or catsup.

Ampalaya Guisado (Recipe)

Ingredients

1 kilo ampalaya, sliced

3 eggs, beaten

3 tomatoes, sliced

1/2 clove garlic, minced

1 onion, chopped

2 tablespoons vegetable oil

Salt to taste

Steps

1. Saute garlic, onion, and tomatoes in vegetable oil until done.

2. Add ampalaya and cook until crisp and tender.

3. Add beaten eggs and continue stirring.

4. Season with salt.

5. Serve hot.

Alukon con Malunggay Fruits (Recipe)

Ingredients

3 cups alukon tops

4 cups malunggay fruits, cut into strips

2 tomatoes, sliced

1/2 clove garlic, minced

1 onion, sliced

2 tablespoons vegetable oil

1/2 cup water

Salt to taste

Steps

1. Saute garlic and onion in vegetable oil.

2. Add tomatoes and simmer until cooked.

3. Add water and malunggay fruits. Simmer until half done.

4. Season with salt.

5. Add alukon tops and simmer until half done.

6. Serve hot.

Vegetarian Stroganoff (Recipe)

Ingredients

3/4 kilo vegemeat, cut into strips, slightly fried

2 potatoes, cut into strips, slightly fried

1 small can cream of mushroom soup

4 tablespoons margarine

3 tablespoons flour

1 cup milk

1/2 cup sour cream

Salt to taste

Red pepper

Steps

1. Melt margarine on a heated skillet over low fire.

2. Add cream of mushroom soup.

3. Gradually stir in milk and rest of ingredients.

4. Season with salt.

5. Simmer for 3 minutes.

6. Serve hot.

Vegetarian Scallops With Vegetables (Recipe)

Ingredients

1/2 kilo choplets, cubed

1 cup button mushrooms, sliced

1/2 cup abitsuelas, trimmed, cut into 1"

1/2 onion, wedged

1 cup canned baby corn, drained

3 stalks celery, diagonally sliced

2 teaspoons ginger, minced

2 tablespoons vegetable oil

1 cup water

4 teaspoons soy sauce

4 teaspoons cornstarch

6 spring onions, thinly sliced

Salt or seasoning to taste

Steps

1. Saute onion and garlic.

2. Add celery, abitsuelas, and ginger and stir-fry for 2 minutes.

3. Add water, soy sauce, and cornstarch then simmer for half a minute.

4. Add choplets, mushrooms, spring onions, and baby corn.

5. Season with salt.

6. Cook for 1 minute.

7. Serve hot.

Vegetarian Roulades With Vegetables (Recipe)

Ingredients

1/2 kilo vegemeat, sliced

1/2 kilo brocoli florets, blanched

1/2 cup quick melt cheese, grated

3/4 cup all-purpose cream

200 grams butter

1 cup evaporated milk

2 tablespoons all-purpose flour

200 grams ubod, cut into strips, blanched (oprional)

1 carrot, shredded

Lettuce for garnishing

Salt to taste

Steps

1. Place sliced vegemeat on a flat surface.

2. Put ubod, carrot, and broccoli on vegemeat and roll as you would do in a jelly roll.

3. Arrange on a bed of lettuce. Set aside.

4. Melt butter.

5. Add flour, then gradually pour milk. Stir continuously to prevent lumps. Simmer until thick.

6. Add cream and cheese.

7. Season with salt.

8. Pour thick cream on both ends of vegemeat rolls.

Vegetarian Nuggets (Recipe)

Ingredients

1 kilo tofu, drained, mashed

1 onion, chooped

1 kinchay, chopped

4 tablespoons flour

2 tablespoons cornstarch

2 tablespoons cream of mushroom powder

Salt to taste

Vegetable oil

Steps

1. Mix well tofu, flour, cornstarch, and cream of mushroom powder.

2. Add kinchay, onion, and salt then mix well.

3. Heat a nonstick pan and brush with vegetable oil.

4. Form tiny nugget sizes and grill on both sides until seared.

Vegetarian Morcon (Recipe)

Ingredients

1/2 kilo gluten, ground

3 hard-boiled eggs, cut into thin lengthwise slices

3 eggs, beaten

4 tablespoons sweet pickles

4 tablespoons raisins

1 onion, chopped

Vegetable oil

Salt to taste

Steps

1. Season beaten eggs with salt, then fry thinly like omelet. Set aside.

2. Saute onion and gluten.

3. Add pickles and raisins.

4. Season with salt. Let cool, then spread mixture on fried scrambled eggs.

5. Place the sliced hard-boiled one after the other lengthwise on the fried eggs, and roll the fried eggs as you would do in a jelly role.

6. Bake until golden brown.

Vegetarian Meat With Coconut Milk (Recipe)

Ingredients

3/4 kilo regular vegemeat, cubed

2 cups thick coconut milk

6 whole laurel leaves

1/2 clove garlic, minced

1 onion, sliced

Vegetable oil

Salt to taste

Marinade

1/2 cup water

4 tablespoons soy sauce

1 tablespoon calamansi extract

Steps

1. Marinate vegemeat for about 10 minutes.

2. Fry vegemeat slightly in hot oil. Set aside.

3. Saute garlic and onion in vegetable oil.

4. Add vegemeat, laurel leaves, and the maribade.

5. Bring to a boil.

6. Pour coconut milk and simmer until sauce thickens.

7. Serve hot.

Vegetarian Lumpiang Shanghai (Recipe)

Ingredients

1/2 kilo vegemeat, ground

1 onion, finely chopped

1 head garlic, chopped

1/2 carrot, finely chopped

1 bell pepper, finely chopped

1 teaspoon cream of mushroom powder

1/2 cup kinchay, finely chopped

12 lumpia wrappers

Salt to taste

Vegetable oil

Steps

1. Saute garlic and onion.

2. Add all ingredients except the lumpia wrappers and oil. Cook for 2 minutes.

3. Spoon mixture onto wrapper and oil.

4. Fry until golden brown.

5. Serve immediatey with calamansi or sweet-and-sour sauce or barbecue sauce

Vegetarian Kebabs (Recipe)

Ingredients

6 vegetarian sausages, cut into 4, slightly fried

1 cucumber, cubed

3 saba bananas, cubed, fried

Marshmallows for garnishing

Barbecue sticks

Barbecue sauce (bottled)

Stpes

1. Thread alternately pieces of sausage, cucumber, saba, and marshmallow on a barbecue stick.

2. Repeat the procedure with rest of ingedients.

3. Serve with barbecue suace.

Vegetarian Casserole (Recipe)

Ingredients

1/2 kilo vegemeat, cut into strips

1/2 cup cheddar cheese, shredded

1 small can mushroom soup

1 small can evaporated milk

1 cup bread crumbs

1 onion, finely chopped

Salt to taste

Steps

1. Combine mushroom soup, milk, and onion in a saucepan. Heat thoroughly.

2. Add vegemeat. Remove from fire then set aside.

3. Spread bread crumbs on bottom of greased casserole or baking dish.

4. Pour mixture over crumbs.

5. Sprinkle with cheese.

6. Bake until cheese has become light brown.

Vegetarian Afritada (Recipe)

Ingredients

1/2 kilo gluten or vegemeat, cubed

1 cup potatoes, cubed, fried

1 carrot, cubed

1 cup canned or frozen peas, drained

1 bell pepper, squared

3 cloves garlic, crushed

1 onion, sliced

3/4 cup potatoes, chopped

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 cup water

Salt to taste

Cornstarch or bread crumbs (optional)

Stpes

1. Saute garlic and onion in vegetable oil.

2. Add tomatoes and cook until well done.

3. Add soy sauce. Simmer for 2 minutes.

4. Add gluten or vegemeat, potatoes, bell pepper, carrot, and peas. Continue cooking for another 3 minutes over low fire or until mixture is well-blended.

5. Add water then thicken with cornstarch or bread crumbs, if desired.

6. Season with salt.

7. Serve hot.

Vege Mechado (Recipe)

Ingredients

3/4 kilo vegemeat, cubed, slightly fried

1 potato, peeled, cubed, fried

1 carrot, cubed

1 red bell pepper, cut into big strips

1 green bell pepper, cut into big strips

1 small can tomato sauce

1 tablespoon calamansi extract

1 cup water

1/2 clove garlic, minced

1 onion, sliced

2 tablespoons vegetable oil

Soy sauce to taste

Salt to taste

Steps

1. Saute garlic and onion in vegetable oil.

2. Add potato, tomato sauce, water, and calamansi extract.

3. Season with salt and soy suace. Simmer for 2 minutes.

4. Add vegemeat, carrots, and bell peppers. Simmer for 5 minutes.

Vegemeat With Pineapple (Recipe)

Ingredients

3/4 kilo vegemeat, cubed

1 can pineapple chunks, drained

1 cup green bell peppers, cut into strips

1 cup red bell peppers, cut into strips

2 cups celery, sliced

1 tablespoon cream of mushroom powder

1/2 tablespoon cornstarch

1/2 clove garlic, minced

1 onion, sliced

2 tablespoons vegetable oil

1/2 cup water

Salt to taste

Steps

1. Saute garlic and onion in oil.

2. Add vegemeat and cook for 3 minutes.

3. Add celery and bell peppers.

4. Dissolve cornstarch and cream of mushroom powder in water and pour into vegemeat mixture. Simmer until sauce slightly thickens.

5. Season with salt.

6. Add pineapple chunks.

7. Serve hot.

Vegemeat Curry (Recipe)

Ingredients

3/4 kilo vegemeat, cubed, slightly fried

2 potatoes, cubed, slightly fried

2 red or green bell peppers, squared

1 carrot, cubed, slightly fried

2 cups thick coconut milk

1 tablespoon curry powder

1 onion, ringed

Salt to taste

Steps

1. In a cooking pan, combine coconut milk, onions, and bell peppers. Bring to a boil.

2. Season with salt.

3. Add rest of ingredients and simmer for 2 minutes more.

4. Serve hot.

Vege Loaf (Recipe)

Ingredients

3/4 kilo vegemeat, ground

1 cup bread crumbs

1 cup wheat germ

1 small can tomato sauce

2 red and green bell peppers, diced

Salt to taste

Steps

1. Mix all ingredients thoroughly.

2. Place in well-grreased loaf pan.

3. Bake at 190c for about 15-20 minutes or until brown and firm.

Tokwa With Pineapple (Recipe)

Ingredients

3/4 kilo tokwa, cubed, fried (optional)

1 can pineapple chunks, drained

1 cup green bell peppers, sliced

2 cups celery, sliced

1 tablespoon cream of mushroom powder

1/2 tablespoon cornstarch

1/2 clove garlic, minced

1 onion, sliced

2 tablespoons vegetable oil

1/2 cup water

Salt to taste

Steps

1. Saute garlic and onion in oil.

2. Add tokwa and cook for 3 minutes.

3. Add celery and bell peppers.

4. Dissolve cornstarch and cream of mushroom powder in water and pour into vegemeat mixture. Simmer until sauce slightly thckens.

5. Season with salt.

6. Add pneapple chunks.

7. Serve hot.

Tofu With Corn (Recipe)

Ingredients

1 kilo tofu, sliced, slightly fried

1 white corn on the cob, boiled, scraped

1/2 clove garlic, minced

1 onion, sliced

2 tablespoons vegetable oil

2 tablespoons cream of mushroom powder

1/2 cup water

Steps

1. Dissolve cream of mushroom in water.

2. Saute garlic and onion in vegetable oil.

3. Add corn, tofu, and cream of mushroom.

4. Simmer until sauce slightly thickens.

5. Serve hot.

Tofu Stir-Fry (Recipe)

Ingredients

3/4 kilo tofu, cubed

6 ounces sitsaro, trimmed

1/2 cup cashew or almond nuts, toasted

2 tomatoes, chopped

1 teaspoon ginger, minced

1 onion, sliced

2 tablespoons vegetable oil

1/3 cup Kikoman Stir-Fry sauce

1/8 teaspoon salt

Steps

1. Heat vegetable oil in a wok orskillet.

2. Add ginger and stir-fry for 30 seconds or until fragrance comes out.

3. Add onion and salt then stir for 2 minutes.

4. Add sitsaro and stir for 1 minute.

5. Add kikoman sauce, tomatoes, and tofu. Gently stir to coat mixture with sauce.

6. Reduce heat and cook until tomatoes are done and tofu cubes are heated through.

7. Sprinkle with cashew or almond nuts.

8. Serve hot.

Tofu Steak (Recipe)

Ingredients

3/4 kilo tofu, sliced, slightly fried

2 tablespoons catsup

1/2 cup water

1/4 cup soy sauce

1 onion, ringed

1 tablespoon cornstarch

2 tablespoons vegetable oil

Salt to taste

Steps

1. Saute 1/4 part of onion sightly. Set aside the rest for garnishing.

2. Add soy sauce and catsup.

3. Dilute cornstarch in water, then add to mixture. Stir until evenly mixed.

4. Add tofu and season with salt.

5. Simmer for 2 minutes.

6. Garnish with onion rings.

7. Serve hot.