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Thursday, February 17, 2011

Vegetarian Recipes (Entrees)

Scrambled Eggs, Ocean Trout - Dr Jekyll AUD14.50Image by avlxyz via Flickr
By Juvy S. Iliwiliw

I know everybody loves to be healthy and to live a long love-filled life. There are of course plenty of things that one can do with a healthy body and spirit. It is not only you who will enjoy the satisfying benefit but your family as well.

I endeavor to give you these vegetarian recipes with less expensive preparations. Health is not ensured though by the use of expensive preparations. We can have just as good health while using simple preparations from the fruits, grains and vegetables. All these are freely given to us by God to supply our necessities and our need to enjoy life to the fullest.


You will need:
1      cup gluten, cubed
1      cup tokwa, cubed
1      cup yellow camote, cubed
2      tomatoes, sliced
2      red and green peppers, squared
1      onion, sliced
1      clove garlic, minced
1/2   cup tomato sauce
2      tbsp. soy sauce
2      tbsp. vegetable oil
1/4   cup whole wheat bread crumbs
1      cup water (optional)

Here's how:
Saute garlic and onion in vegetable oil.
Add tomatoes and simmer for 15 seconds.
Add gluten, tokwa and camote and mix gently.
    Add water, if desired.
Season with soy sauce
Add red and green peppers and tomato sauce.
Thicken with bread crumbs.
Serve hot.


You will need:
1/2    kilo tofu, mashed
1/2    cup broccoli, chopped
1       onion, chopped
3       tablespoons vegetable oil
1/4    tablespoons turmeric
1/2    tablespoon mustard
3       tablespoons lemon or calamansi extract
2       tablespoons soy sauce
1       9-inch raw pie shell, unbaked
         salt to taste

Here's how:
Saute onion in vegetable oil.
Mix in tofu, turmeric, mustard, calamansi extract,
      and soy sauce then season with salt.
Put broccoli at bottom of pie shell and pour in mixture.
Bake at 200C for 12 to 15 minutes.
Serve hot


You will need:
3/4    kilo gluten, sliced
1/2    cup Kikkoman teriyake sauce
1       tablespoon vegetable oil
2       tablespoons sesame seeds, roasted
1       teaspoon cornstarch
1       teaspoon sugar
1       teaspoon water

Here's how:
Combine teriyaki sauce and sugar in bowl.
Add gluten and stir well. Marinate for 30  minutes, stirring occasionally.
Remove gluten from marinade.
Mix 2 tablespoons marinade, cornstarch, and water in another bowl. Set aside.
Heat oil in skillet then add gluten and sesame seeds and stir-fry for 2 minutes.
Stir in cornstarch mixture.
Cook until mixture boils and sauce thickens, stirring occasionally.
Serve hot.


You will need:
3/4    kilo choplets, drained, sliced
2       eggs, beaten
1       tablespoon kinchay, finely chopped
1/2    teaspoon garlic powder
         Vegetable oil
         Salt to taste
         Tomatoes or catsup

Here's how:
Mix eggs, kinchay, garlic powder, and salt.
Dip choplets into the mixture.
Fry in oil.
Serve with tomatoes or catsup.


You will need:
6      eggs, beaten
3      tablespoons butter
3      tablespoons soy sauce
        salt to taste
        cucumber (optional)
        tomatoes (optional)

Here's how:
Mix eggs, soy sauce, and salt thoroughly.
Heat butter in skillet until melted. Add eggs, reduce heat, and cook over low fire.
Stir constantly from the bottom until firm and cooked. (Use wooden ladle, if possible)
Garnish with tomatoes or cucumber.


You will need:
2     cups tofu, mashed
1     cup gluten, ground
4     tablespoons cornstarch
2     eggs, beaten
       oil for grilling or frying
       salt to taste
       Seasoning to taste (optional)

Here's how:
Mix all ingredients except oil
Form into patties or burger, then grill or deep fry.


You will need:
2      cups red or white kidney beans, boiled
2      tablespoons vegetable oil
2      cloves garlic, crushed
1/2   onion, sliced
1/2   cup bell peppers, chopped
2      tomatoes, sliced
1      cup tomato sauce
1/4   teaspoon chili powder (if desired)
        or 1 small hot chili
3-4  tablespoons soy sauce
1      cup water
        basil leaves (optional)

Here's how:
Saute garlic and onion in vegetable oil.
Add bell peppers and tomatoes. Cook until tomatoes are well done.
Add chili or chili powder, soy sauce, and tomato sauce. Add water if needed.
Cook for 3 minutes, stirring often.
Add beans. Continue cooking for 5 to 7 minutes over low fire.
Garnish with basil leaves.
Serve hot.


You will need:
1     cup choplets, diced
1/2  cup carrots, diced
1/2  cup frozen peas
1/2  cup singkamas, diced
1/2  cup chayote, diced
1/2  cup whole kernel corn
1/2  cup cream of corn
1/2  cup red and green peppers, diced
2     tablespoons cornstarch
4     cups water
       Garlic powder

Here's how:
Boil water.
Add all ingredients, except garlic powder and cornstarch.
Boil for 1 minute.
Thicken with cornstarch.
Sprinkle with garlic powder.
Serve on top of unpolished rice.


You will need:
3        cups choplets, cubed, slightly fried
1        egg, beaten
2        tablespoons vegetable oil
1        clove garlic, crushed
1        onion, sliced
2        cups tomatoes, finely chopped
1-3/4  cups water
          salt to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add tomatoes and simmer for 2 minutes.
Add water, then bring to a boil.
Add choplets and egg and cook until slightly thick, stirring continuously.
Season with salt.
Serve hot.


You will need:
2    cups monggo beans, boiled, drained
1    cup tokwa, fried, cut into strips
2    tablespoons vegetable oil
1    clove garlic, minced
1    medium onion, sliced
2    pieces tomatoes, sliced
2    cups thick coconut milk
      salt to taste

Here's how:
Saute garlic and onion in oil.
Add tomatoes and cook until tender.
Add monggo and coconut milk and bring to a boil.
Season with salt.
Put tokwa on a separate platter as a side dish before serving.
Serve hot.


You will need:
1     cup red kidney beans, boiled
1/2  cup spaghetti sauce
1     tablespoon vegetable oil
1/2  onion, chopped
1/4  clove garlic, crushed
1     cup vegemeat, ground
2     tablespoons banana catsup
       Salt to taste
1/4  small head cabbage or lettuce, shredded
2     tomatoes, diced
1     cup cornchips
1/4  cup cheese, shredded
1/2  cup bell peppers, ringed (optional)

Here's how:
Saute garlic and onion in vegetable oil.
Add vegemeat and beans then simmer for 1 minute.
Add spaghetti sauce and banana catsup and simmer for another minute.
Add 2 tablespoons cheese (reserve rest for layer) and season with salt.
Bring to a boil and simmer for 2 minutes. Remove from fire.
Arrange individual plates (Here's how: The bottom layer starts with the bean mixture.
     Next add the cabbage or lettuce, followed by tomatoes, then the cornchips,
     and lastly the shredded cheese.
Garnish with bell peppers.

You will need:
1/2     kilo potatoes, half boiled, diced
3        eggs, well-beaten
1/4     cup spring onions, sliced thinly
1/2     onion, chopped
          Salt to taste
          Oil for frying
          Sauce or catsup (optional)

Here's how:
Mix all ingredients well except oil and sauce or catsup.
Fry in small individual servings or in a bigger size to be cut later.
Place on an absorbent material such as table napkin or cheese cloth to reduce fat.
Top with sauce or catsup.
Serve hot.


You will need:
1     big cabbage head
12   vegetarian sausages, slightly fried
36   multicolored marshmallows
12   saba bananas, cut lengthwise, slightly fried
3     spring onion curly flowers (optional)
1     bell pepper tulip (optional)

Here's how:
Cut bottom of cabbage.
Remove its 3 outer leaves.
Arrange leaves on platter and set cabbage.
   (You may also use parsley leaves)
Thread sausage-marshmallow combination on barbecue sticks.
Do the same with saba-marshmallow combination.
Arrange sticks decoratively around cabbage.
Garnish with bell pepper tulip and spring onion curly flowers.
Serve hot.


You will need:
3/4    kilo gluten, cubed, slightly fried
2       cups potatoes, peeled, cubed, fried
2       tablespoons curry powder
1/2    tablespoon cornstarch
2       tablespoons vegetable oil
1       clove garlic, minced
1       onion, sliced
2       red or green bell peppers, sliced
2       cups thick coconut milk
1       tablespoon calamansi extract
1/2    cup water
         Salt to taste

Here's how:
Dilute curry powder and cornstarch in water.
Saute garlic and onion in vegetable oil.
Add bell peppers, coconut milk, and curry powder-cornstarch mixture.
Simmer for 1 minute.
Add gluten, calamansi extract, and potatoes. Season with salt. Serve hot.


You will need:
3/4     cup gluten, cubed, slightly fried
1        cup pineapple chunks, drained
2        tablespoons cornstarch
1/4     cup water
1/4     cup pineapple chunk syrup
1/4     cup calamansi extract
2        tablespoons vegetable oil
1        cup red and green bell peppers, cut into strips
2        tablespoons raisins
          Salt to taste
          Dash of brown sugar

Here's how:
Mix cornstarch in water, syrup, and calamansi extract.
Cook mixture in vegetable oil until sauce thickens.
Add fried gluten and pineapple chunks. Mix gradually.
Season with salt and a dash of brown sugar.
Remove from fire and garnish with bell peppers and raisins.


You will need:
3/4     kilo gluten, ground
1/4     cup evaporated milk
1-1/4  cups soft bread crumbs
2         eggs, beaten
1         onion, chopped
1         tablespoon soy sauce
           salt to taste

Here's how:
Mix milk, bread crumbs, and eggs until well blended.
Add gluten, onion, and soy sauce then season with salt. Mix well. Add a little water if needed.
Bake until golden brown.
Serve with gravy or catsup, or top with grated cheese. If desired, bake until grated cheese melts.


You will need:
3/4   cup gluten, sliced big
1/4   cup soy sauce
1/2   cup water
2      tablespoons tomato catsup
1/2   small onion, sliced
1      tablespoon cornstarch
2      tablespoons vegetable oil
        Salt to taste
        Brown sugar to taste
        Vegetable oil
        Parsley, onion rings, and bell pepper rings (optional)

Here's how:
Soak gluten in soy sauce, water and catsup for about 15 minutes. Drain and set aside mixture.
Fry gluten in vegetable oil and set aside.
Saute onion, then add soy sauce-catsup mixture and mix.
Add sugar and salt to taste.
Add cornstarch and stir until sauce thickens.
   Simmer for 2 minutes.
Pou sauce over gluten.
Garnish with parsley, onion rings, and bell pepper rings.
Serve hot.


You will need:
6     eggs
18   tomatoes, sliced as desired
2     tablespoons sesame oil
       Salt to taste

Here's how:
Place eggs in kettle and add water just enough to cover the eggs. Bring to a boil.
  (Boil with kettle uncovered)
Once water begins to boil, set time for 12 minutes. Immediately remove eggs and place in tap water.
When cooled, remove shells and slice as desired.
Season with salt.
Arrange mixture on platter.
Garnish with tomatoes and lettuce.


You will need:
3/4   kilo gluten, sliced to desired sizes
2      tablespoons soy sauce
3      teaspoons cornstarch
1      teaspoon Oriental sesame oil
1      teaspoon chili paste
2      tablespoons vegetable oil
2      onions, slice lengthwise
1      clove garlic, minced
1      tablespoon water
        Salt or seasoning to taste

Here's how:
Combine 1 tablespoon soy sauce and 1 teaspoon cornstarch in a bowl.
Add gluten and mix well. Let stand for 30 minutes.
On a separate bowl, mix in remaining soy sauce, sesame oil, and chili paste.
Heat skillet and pour in vegetable oil.
Add onion and garlic. Stir until onion is tender.
Add gluten and stir-fry for 2 minutes or until lightly brown.
Stir in the soy sauce-chili paste mixture.
Stir in remaining cornstarch and the water.
Season with salt, then cook until sauce thickens, stirring constantly.
Serve hot.


You will need:
2      cups red kidney beans, boiled, mashed
1      cup bread crumbs
1/2   cup cheese, grated
2      eggs, beaten
1      onion, chopped
2      tablespoons vegetable oil
1/2   cup bean juice (as needed)
        Salt to taste
        Tomatoes or catsup (optional)

Here's how:
Saute onion in vegetable oil.
In a deep bowl, mix all ingredients except tomatoes or catsup. If mixture is too dry, add bean juice. Mix well.
Bake until golden brown.
Serve hot with tomatoes or catsup.


You will need:
3/4    kilo vegemeat, cut into strips
2       tablespoons vegetable oil
1/2    clove garlic, minced
1       small onion, sliced
1       tablespoon ginger, cut in small strips
1/2    cup calamansi extract
1/2    cup thick coconut milk
         Green onions
         Salt to taste

Here's how:
Saute garlic and onion in vegetable oil.
Add vegemeat strips and ginger. Season with salt.
Add calamansi extract.
Transfer to platter and pour coconut milk over vegemeat.
Garnish with green onions.

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