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Thursday, February 17, 2011

Vegetarian Recipes (Entrees 2nd part)

Grilled ground meat filled in bell pepper (231...Image via Wikipedia
By Juvy S. Iliwiliw




MONGGO PATTIES


You will need:
2       cups red monggo, boiled, mashed
3       eggs, beaten
1/2    onion, finely chopped
1       cup kinchay, finely chopped
         Vegetable oil
         Tomatoes or cucumber
         Salt to taste

Here's how:
Combine monggo, eggs, onions and kinchay.
Season with salt.
Shape into patties and fry until golden brown.
Garnish with tomatoes or cucumber slices.
Serve hot.


MONGGO with AMPALAYA LEAVES


You will need:
3     cups monggo, boiled
2      tablespoons vegetable oil
1      clove garlic, minced
1      onion, sliced
2      cups water
2      cups ampalaya leaves
         Salt to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add monggo and water. Simmer for 5 minutes.
Season with salt, then add ampalaya leaves. Simmer for another minute or until ampalaya leaves are half done.
    Remove immediately from fire.
Serve hot.


MUSHROOM SARCIADO


You will need:
1      kilo abalone mushrooms, whole
2      tablespoons vegetable oil
1      clove garlic, crushed
1      onion, sliced
1/2   kilo tomatoes, sliced
        Salt to taste
        Water

Here's how:
Saute garlic and onion in vegetable oil.
Add tomatoes and simmer for 5 minutes.
Add mushrooms and cook until done. Add water as needed.
Season with salt.
Serve hot.


PIGEON PEA SEEDS WITH SOTANGHON


You will need:
3      cups black pigeon pea seeds, boiled
100  grams sotanghon
2      tablespoons atsuwete seeds
2      stalks spring onions
        Water
         Salt to taste

Here's how:
Soak atsuwete seeds in 1/2 cup water until water turns red. Discard the seeds.
Bring 3-1/2 cups water to a boil then add pigeon pea seeds. Boil for 3 more minutes.
Add sotanghon and season with salt then cook until tender.
Pour the atsuwete liquid and boil for 30 seconds.
Add spring onions. Serve hot.


SAUSAGE EN ONIONS


You will need:
12      vegetarian sausages, whole, slightly fried
4        onion flowerets
1        cup tomatoes, sliced
2         tablespoons vegetable oil
1        cup tahure, mashed
1/2     clove garlic, minced
1        onion, sliced
1/4     cup water
          Salt as needed

Here's now:
Saute garlic and onion in vegetable oil.
Add tomatoes and cook for 3 minutes.
Add water and tahure.
Season with salt. Simmer for 5 minutes.
Add sausages and simmer for 3 minutes.
Add onion flowerets and simmer for 30 seconds more.
Serve hot.



VEGE LOAF


You will need:
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

Here's how:
Mix all ingredients.
Place in well-greased loaf pan.
Bake at 190C for abotu 15-20 minutes or until brown and firm.


VEGEMEAT CURRY


You will need:
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


Here's how:
In a cooking pan, combine coconut milk, onions and bell peppers. Bring to a boil.
Season with salt.
Add rest of ingredients and simmer for 2 minutes more.
Serve hot.


VEGEMEAT WITH PINEAPPLE


You will need:
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


Here's how:
Saute garlic and onion in oil.
Add vegemeat and cook for 3 minutes.
Add celery and bell peppers.
Dissolve cornstarch and cream of mushroom powder in water and pour into vegemeat mixture.
Simmer until sauce slightly thickens.
Season with salt. Add pineapple chunks. Serve hot.


VEGE MECHADO


You will need:
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

Here's how:
Saute garlic and onion in vegetable oil.
Add potato, tomato sauce, water and calamansi extract.
Season with salt and soy sauce. Simmer for 2 minutes.
Add vegemeat, carrots, and bell peppers. Simmer for 5 minutes.


VEGETARIAN AFRITDA


You will need:
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 tomatoes, chopped
2        tablespoons soy sauce
2        tablespoons vegetable oil
1        cup water
          Salt to taste
          Cornstarch or bread crumbs (optional)

Here's how:
Saute garlic and onion in vegetable oil.
Add tomatoes and cook until well done.
Add soy sauce. Simmer for 2 minutes.
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.
Add water then thicken with cornstarch or bread crumbs, if desired.
Season with salt. Serve hot.


VEGETARIAN CASSEROLE


You will need:
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

Here's how:
Combine mushroom soup, milk, and onion in a saucepan. Heat thoroughly.
Add vegemeat. Remove from fire then set aside.
Spread bread crumbs on bottom of greased casserole or baking dish.
Pour mixture over crumbs.
Sprinkle with cheese.
Bake until cheese has become light brown.


VEGETARIAN LUMPIANG SHANGHAI


You will need:
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

Here's how:
Saute garlic and onion.
Add all ingredients except the lumpia wrappers and oil. Cook for 2 minutes.
Spoon mixture onto wrapper and roll.
Fry until golden brown.
Serve immediately with calamansi or sweet-and-sour sauce or barbecue sauce.



VEGETARIAN ROULADES with VEGETABLES


You will need:
1/2   kilo vegemeat, sliced
1/2   kilo broccoli 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 (optional)
1      carrot, shredded
        Lettuce for garnishing
        Salt to taste

Here's how:
Place sliced vegemeat on a flat surface.
Put ubod, carrot, and broccoli on vegemeat and roll as you would do in a jelly roll.
Arrange on a bed of lettuce. Set aside.
Melt butter.
Add flour, then gradually pour milk. Stir continuously to prevent lumps. Simmer until thick.
Add cream and cheese.
Season with salt.
Pour thick cream on both ends of vegemeat rolls.


VEGETARIAN SCALLOPS with VEGETABLES


You will need:
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
1      clove garlic, 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

Here's how:
Saute onion and garlic.
Add celery, abitsuelas, and ginger and stir-fry for 2 minutes.
Add water, soy sauce, and cornstarch then simmer for half a minute.
Add choplets, mushrooms, spring onions, and baby corn.
Season with salt.
Cook for 1 minute.
Serve hot.


VEGETARIAN STROGANOFF


You will need:
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

Here's how:
Melt margarine on a heated skillet over low fire.
Add cream of mushroom soup.
Gradually stir in milk and rest of ingredients.
Season with salt.
Simmer for 3 minutes.
Serve hot.







      












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