Healthy Recipes

Steamed Vegetable Buns

2009-12-13T00:00:00.000-08:00

Ingredients:

4 cups flour
1 tbsp sugar
3 tbsp yeast
1/2 cup hot milk
3/4 cup hot water
4 cloves garlic (minced)
2 tbsp ginger (minced)
1 cup onions (finely chopped)
1 carrot (minced)
3 cups cabbage (finely chopped)
1 zucchini (finely chopped)
2 cups mushrooms (finely chopped)
1 1/2 cups bean sprouts(chopped)
3 tbsp oil
3 tbsp dry wine
2 tbsp soy sauce
1 tbsp hoisin sauce
1 1/2 tablespoons chili paste
1 tbsp cornstarch
2 tbsp water
24 pieces wax paper or aluminum foil (3"x3")

Procedure:

Mix 3 1/2 cups flour, sugar and yeast in a large bowl. In a small bowl, combine milk and water. Using a thermometer to verify temperature between 120 and 130 degrees. Add milk mixture to flour and stir until flour clumps. Turn dough onto lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Let rest for 15 minutes. Knead lightly for 1 minutes. Place dough in lightly greased large bowl to rise till doubled about 30-45 minutes.

FILLING:

Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste in small bowl. Combine cornstarch and water in another small bowl. In hot wok add peanut oil. Stir fry garlic, ginger, and onions for 30 seconds. Add carrots, cabbage, zucchini and bean sprouts. Stir-fry 3 minutes. Add mushrooms and stir-fry for 4 minutes. Add soy sauce mixture and stir till bubbly. Briefly stir cornstarch and water; add to vegetables, stirring quickly while mixture thickens. Cook 1 minute and remove from heat to cool.

BUNS:

When dough is doubled, punch down. Turn onto lightly floured surface and knead for 5 minutes. Split dough into quarters. Roll each quarter into 3-inch long cylinder. Split each cylinder into 6 pieces. Flatten and strech pieces to 3 1/2 to 4 inch circles. Place 1 tablespoon of filling in the center. Take up sides and pinch together in the middle. Place on wax paper with pinched side down on steamer rack. Place filled steamer rack and remaining filled buns in oven with 1 1/2 cups of boiling water to rise for 30 minutes. Steam for 20 minutes.

Fettuccine with Tomato Avocado Sauce

2009-11-19T04:27:00.000-08:00

Ingredients:

1 tbsp Olive oil
1 med Onion; finely chopped
2 Garlic cloves; minced
1 Fresh hot chili pepper seeded and minced
4 med tomatoes cut into 1/2-inch cubes
3/4 tsp salt
1/8 ts Freshly ground black pepper
1/2 c Chopped fresh cilantro (optional)
12 oz Fettuccine made without eggs
2 med Ripe avocados peeled, stone removed, and cut into 3/4" cubes
3 tbsp Extra virgin olive oil
2 tbsp Freshly squeezed lime juice

Procedure:

    1.     Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and chile pepper, and cook until softened, about 5 minutes. Add the tomatoes, salt, and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.

    2.     Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in a large saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes. Drain well and transfer to a warmed serving bowl.

    3.     Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice. Toss to mix well, and serve immediately.

Squash in Coconut Milk

2009-11-17T04:17:00.000-08:00

Ingredients:

1 head garlic, minced
2 tablespoons of ginger root, crushed and minced
2 pieces long chili peppers
2 tablespoons of shrimp paste
2 cups coconut milk
3 pieces tomatoes, diced
1/4 kilo shrimp, shelled and deveined
2 cups chicken stock
4 tablespoons of cooking or olive oil
1 kilo squash, cut into cubes (1"x1")
1 cups coconut cream 2 tablespoons of fish sauce

Procedure:

On a big pan, heat oil. Stir fry garlic, onions until light brown then add ginger, cook until onions become translucent.
Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
Serve hot with plain rice.

Gourmet Spinach Soup

2009-11-15T04:22:00.000-08:00

Ingredients

5 T Butter, sweet
1/4 lb Mushrooms, fresh; washed, dried, trimmed & diced
1 Scallion; chopped
5 T Flour, all-purpose
2 c Chicken broth
2 c Milk
1/2 ts Salt; (opt)
Pepper, black
Nutmeg, ground; (opt)
1/4 lb Cream cheese; softened & cut into cubes
1 c Swiss cheese; grated
3/4 lb Spinach, fresh

Procedure:

Wash spinach; trim, cook, and chop.
Melt the butter in a large saucepan. In it slowly saute the mushrooms and scallion until tender. Add flour and stir just until flour is cooked, a couple of minutes.
Whisk in first chicken broth and then milk, stirring until thickened. Add salt if desired, pepper, nutmeg if desired, cream cheese and Swiss cheese; stir until melted. Then stir in spinach. Heat and stir very gently.
Season to taste. Serve hot.

Crispy Kangkong (Crispy Swamp Cabbage)

2009-11-11T04:16:00.000-08:00

Ingredients

4 bunches kangkong leaves, cleaned
3 cups corn starch
5 cups cooking oil
salt to taste
1-1/2 cup water
1 cup flour
1 pc boiled egg, grated medium

Procedure:

Clean kangkong and draw off leaves thoroughly.
Remove leaves from stem. Set aside.
Combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ) in a clean mixing bowl.
Mix until smooth in consistency.
Heat oil to 250°F and reduce fire to medium. Dip leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.

Prawn in Curry

2009-10-17T20:21:00.000-07:00

Ingredients:

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
2 tablespoons curry powder
1 teaspoon ginger powder
1 cup milk
2 cups coconut milk
1½ tablespoons lemon juice
¼ sliced green onion
450 grams prawns
Hot Rice

Procedure:

1. In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, and ginger.

2. Blend in the milk and then the coconut milk, gradually. Cook, covered, until the mixture comes to a boil , stirring from time-to-time to keep the flour in suspension.

3. When the curry sauce is simmering and thickened, stir in the lemon juice and then the prawns.

4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are bright pink and tender.

5. Serve with hot rice sprinkled with green onions as garnish.

6. Enjoy

Vegetables in Sour Soup

2009-06-19T09:38:00.000-07:00

Ingredients:

* 1 can (14 oz) diced tomatoes
* 1 large potato, diced
* 1 large bok choy or other greens
* 1 cup fresh green beans, cut into 1 inch
* 1 lb tofu, diced
* 1 chayote (Mexican Pear), diced
* 1 medium onion, diced small
* 4 garlic cloves
* 1/2 package tamarind soup mix or 5 g tamarind broth cubes
* salt and pepper to taste
* 6 cups water

Procedure:

Chop all vegetables
If you're using tamarind remove the hard outer shell.
Soak the tamarind pulp, seeds and all, in 1 cup of warm water, fish out the seeds and the membranes and reserve the liquid to add after.
Cook potatoes in water for 10 minutes
Add salt to taste
Add remaining vegetables, tofu and seasoning
Cook 10-15 minutes more
Add the tamarind soup
Simmer
Serve

Fish Adobo (Spanish Style)

2009-05-29T07:12:00.000-07:00

Ingredients:

1/2 cup water
3 Tbsp cane vinegar
1/4 cup soy sauce
½ cup olive oil
½ cup sliced sour pickles
½ cup Sliced carrots
2 pcs Chili
3 cloves garlic, crushed
5 pcs whole cloves
1/4tsp peppercorn
1 bay leaf
1 tbsp Spanish paprika
1/2 kilo fish fillet, (cubed)

Procedure:

Sauté all the vegetables in olive oil then add in all the spices.
Add the water, vinegar and soy sauce to the pot and simmer.
Add the fish and simmer until the fish cooks.

Tostada and Grilled Veggies

2009-05-19T07:09:00.000-07:00

Ingredients:

3Tbsp olive oil
3 medium zucchinis, cut diagonally into 1/2 inch wide
4 portabello mushrooms, stemmed
1 1/2 bunches scallions, root ends trimmed
4 flour tortillas
3 cups tomato salsa, store bought
120 grams of feta cheese, crumbled
1 lime cut into 4 wedges

Procedure:

Heat grill and lightly oil.
In separate piles, arrange zucchini, mushrooms and scallions on baking sheet.
Drizzle with olive oil.
Add some salt and pepper.
Brush tortillas with oil.
Grill till brown and crispy.
Place 1 tortilla on serving plate.
Cover with zuchinni and mushrooms.
With kitchen shears, snip the scallions over the vegetables.
Top with salsa and feta cheese. Serve with lime wedeges.

Fish Tacos

2009-05-09T07:04:00.000-07:00

Ingredients:

4 fish fillets (preferably Salmon)
2 teaspoons chili powder
1 T olive oil
1 can corn kernels
1 garlic clove, minced
1/2c scallions
1 cup prepared salsa
lime wedges for garnish

Procedure:

Heat the griddle with a little of olive oil.
Rub the fillet with salt and pepper.
Sprinkle top of fillets with chili powder.
Grill till fish is opaque and coked through and through.
In another pan, add corn and garlic.
Remove from pan.
Stir in the salsa and scallions.
Season with salt and pepper.
Serve in plate with corn and garnish with a wedge of lime.

Shrimp Tempura

2009-04-23T01:23:00.000-07:00

Ingredients:

1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled
2 quarts oil for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder

Procedure:

In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate.
Heat oil in deep-fryer.
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels.
Serve

Chicken Spinach Lasagna

2009-04-11T08:16:00.000-07:00

Ingredients:

1 pack frozen chopped spinach

(Cook in 1/2 c. boiling water & 1/4 tsp. salt):

3/4 tsp. salt
6 lasagna noodles
1/4 c. cornstarch
2 c. milk
1/2 c. chicken broth
1/8 tsp. pepper
Pinch nutmeg
6 tbsp. butter
2 tbsp. grated Parmesan cheese
1 egg, beaten
2 c. cooked chicken

Directions:

Place in layers in pan and bake at 350 degrees for 30 minutes.
Serve and enjoy

Celery Root Salad

2009-03-25T08:11:00.000-07:00

Ingredients:

3/4 mayonnaise
celery root
1 tbsp. (15 ml) dried onion flakes
1 tbsp. (15 ml) lemon juice
1 tbsp. (15 ml) light cream
Lettuce leaves

Directions:

Assemble salad maker with shredder disc and large bowl.
Wash celery root, cut into 1 inch (2.5 cm) slices and pare slices.
Process celery root.
Prepare mayonnaise, then add remaining ingredients to blender container.
Cover and process at blend just until mixed.
Add to celery root and mix to coat.
Chill for several hours.
Arrange on lettuce in salad bowl.
Sprinkle with paprika, if desired.

Red Chili Dream

2009-03-24T23:41:00.000-07:00

Ingredients:

1 c pinto beans,dried
5 c water
2 T lard
1 T bacon drippings
1 onion
12 oz pork sausage
1 lb beef,coarse grind
4 garlic cloves
1 t anise
1/2 t coriander seeds
1/2 t fennel seeds
1/2 t cloves,ground
1 cinnamon stick,ground,1
1 t black pepper,freshly ground
1 t paprika
1 nutmeg,ground,whole
1 t cumin
2 t oregano,dried
4 T sesame seeds
1 c almonds,blanched
12 red chiles, whole dried or
1 1/2 c chile caribe
1 1/2 oz milk chocolate (small pieces)
1 can tomato paste(6 oz )
2 T vinegar
3 t lemon juice
1 soft tortilla,chopped
salt

Procedure:

Place the rinsed beans in a bowl
add 2 to 3 cups of water and soak overnight.
Check the beans occasionally and add water as necessary to keep them moist.
Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.
Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary.
Drain the beans, reserving the cooking liquid.
Melt the lard in a heavy skillet over medium heat.
Add the beans and lightly fry them in the lard.
Set aside.
Melt the drippings in a large heavy pot over medium heat.
Add the onion and cook until it is translucent.
Combine the sausage and the beef with all the spices up through the oregano.
Add the meat-and-spice mixture to the pot with the onion.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.
Add the reserved bean-cooking liquid to the pot.
Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally.
Add water only if necessary to maintain the consistency of a chunky soup.

Spinach Lasagna

2009-03-20T08:06:00.000-07:00

Ingredients:

3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
2 teaspoons minced garlic
3 cups marinara-style pasta sauce
9 no-boil lasagna noodles
2 cans (15 ounces) spinach, well drained
1/2 teaspoon black pepper, cracked
pinch of red pepper flakes

Directions:

Preheat oven to 375° F.
Combine 2 cups of mozzarella cheese, ricotta cheese, Parmesan cheese and garlic, chopped parsley and red and black pepper. Set aside.
In a 9x13 inch baking dish pour 3/4 cup marinara sauce. Place 3 pieces of noboil lasagna on the sauce, covering with another 1/2 cup of the sauce.
Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.
Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.
Allow to sit 10 minutes before serving.

Brocolli Rabe

2009-03-15T08:02:00.000-07:00

Ingredients:

2 lbs. broccoli rabe
1/3 c. olive oil
2 cloves garlic, crushed
1 c. chicken broth
1 tsp. crushed red pepper
Salt to taste

Directions:

Wash broccoli rabe and remove stems.
Heat oil and saute garlic until lightly brown
Add broccoli rabe and saute until soft (10 to 15 minutes).
Add chicken broth and cook for 20 minutes longer or until tender.
Add crushed pepper and salt to taste.

Baked Fish Fillets

2009-03-10T07:59:00.000-07:00

Ingredients:

1 lb. fish fillets
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. celery salt
1/2 tbsp. finely cut parsley
1 c. milk
4 tbsp. melted butter
1 c. bread crumbs

Directions:

Preheat oven to 350 degrees.
Butter 1 1/2 quart shallow baking dish.
Place fish in dish.
Sprinkle with flour, seasonings and parsley.
Combine milk, butter, and crumbs.
Spread over fish.
Bake for 25 minutes or until top is browned.

Lettuce Wrapped Tuna Salad

2009-03-02T07:52:00.000-08:00

Ingredients:

1 1/2 tsp Ceasar Salad dressing
1/2 can of tuna
2 small carrots, chopped
2 lettuce leaves
3 olives
1/2 cup tomato chopped
1/2 tsp garlic powder
1/2 tsp basil leaves
1/2 tsp ground black pepper
1/2 tsp salt

Direction:

In a small bowl, combine tuna, chopped carrot, olives, and tomato.
Chop one of the lettuce leaves and add.
Spinkle with remaining spices, salad dressing, then mix thoroughly.
Using the other lettuce leaf, place tuna salad in the center and fold

Tortillas with Grilled Vegetables

2009-02-03T18:47:00.000-08:00

Ingredients:

3 Tsp olive oil
3 medium zucchinis, cut diagonally into 1/2 inch wide
4 portabello mushrooms, stemmed
1 1/2 bunches scallions, root ends trimmed
4 flour tortillas
3 cups tomato salsa, store bought
120 grams of feta cheese, crumbled
1 lime cut into 4 wedges

Procedure:

Heat grill and lightly oil.
In separate piles, arrange zucchini, mushrooms and scallions on baking sheet.
Drizzle with olive oil.
Season with some salt and pepper.
Brush tortillas with oil.
Grill till brown and crispy.
Place 1 tortilla on serving plate.
Cover with zuchinni and mushrooms.
With kitchen shears, snip the scallions over the vegetables.
Top with salsa and feta cheese.
Serve with lime wedges.

Baked Oysters with Cheese

2009-01-30T09:26:00.000-08:00

Ingredients:

garlic, minced
onions minced
1 Cup Spinach
Worsertershire Sauce
6 pieces fresh oysters
1 Cup grated cheese
rock salt

Procedure:

Saute garlic, onions, bacon, spinach.
Add worcestershre sauce
Pour Spinach mixture on top of all oysters on baking tray and top with grated cheese.
Bake in preheated oven at 350F for 5 minutes and serve in plate with rock salt.

Spanish Styled Fish Stew

2009-01-20T18:42:00.000-08:00

Ingredients:

1/2 cup water
3 Tsp cane vinegar
1/4 cup soy sauce
½ cup olive oil
½ cup sliced sour pickles
½ cup Sliced carrots
2 pcs Red Chili
3 cloves garlic, crushed
5 pcs whole cloves
1/4 tsp peppercorn
1 bay leaf
1 tbsp Spanish paprika
1/2 kilo fish fillet, cubed

Procedure:

Sauté all the vegetables in olive oil then add in all the spices.
Add the water, vinegar and soy sauce to the pot and simmer.
Add the fish and season with salt to taste. Simmer until the fish cooks.
Serve with bread.

Green Mango Salsa

2009-01-18T18:37:00.000-08:00

Ingredients:

1 pc Green mango, de-seeded and diced
1 pc ripe tomatoes, de-seeded and diced
1 pc red onion, diced
2 pcs salted egg, diced,
2 Tsp vinegar
1 Tsp cilantro, chopped

Procedure:

Mix all in gredients together in bowl and refrigerate before serving

Italian Style Stuffed Peppers

2009-01-13T18:28:00.000-08:00

Ingredients:

4 green bell peppers, halved and seeded
1 loaf stale focacia bread, crumbled
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (2 ounce) can anchovy fillets, chopped
8 pitted green olives, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 (15 ounce) can tomato sauce
Parmesan cheese grated

Procedure:

Preheat oven to 350 degrees F (175 degrees C).
Place peppers in a greased baking dish; Place in the oven.
Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
Heat oil in a large heavy skillet over low heat.
Saute onion until translucent, then stir in garlic.
Let garlic cook for 2 minutes, then stir into bread.
Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended.
Mound pepper halves with stuffing.
Surround peppers with tomato sauce and a small amount of water in baking pan.
Sprinkle w/ parmesan cheese.
Broil for 1 minute.

Baked Oyster

2008-12-16T18:54:00.000-08:00

Ingredients:

8 pieces bacon
1 garlic, minced
2 onions minced
Rock Salt
1 Cup Spinach
Worcestershire Sauce
6 pieces fresh oysters
1 Cup grated cheddar cheese

Procedure:

Fry bacon till crispy and slice to small pieces.
Saute garlic, onions, bacon, spinach.
Add Worcestershire sauce.
Pour Spinach mixture on top of all oysters on baking tray and top with grated cheese.
Bake in preheated oven at 350F for 5 minutes and serve in plate with rock salt.

Pad Thai

2008-11-16T17:47:00.000-08:00

INGREDIENTS:

1 (8 ounce) package rice noodles
1 1/2 teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
12 medium fresh shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 eggs, lightly beaten
1/4 pound bean sprouts
1/2 cup dry-roasted peanuts, chopped
1/4 pound bean sprouts
1 lemon, sliced
1/2 cup chopped peanuts
1/4 cup coarsely chopped cilantro

Procedure:

In a medium bowl, soak the noodles in cold water; drain. Cover; drain. Place in hot water. Drain.
Heat oil in a wok or large heavy skillet over medium heat.
Saute onion and garlic. Add shrimp, and cook. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar.
Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts.
Mix while cooking until noodles are tender.

Tofu Steak

2008-10-11T00:05:00.000-07:00

Ingredients:

3 cloves garlic chopped
4 tbsp Light/fat free butter
1 block tofu, sliced (4 squares)
1 tbsp oil
4 pcs shiitake mushroom
4 tbsp soy sauce
2 tbsp (sake) rice wine
1 cup onion leeks, julienned

Procedure:

Saute garlic in butter. Add a little oil.
Add shitake mushrooms. Cook for a while and set aside.
In the same sauce pan, heat rice wine, soy sauce and tofu.
Add onion leeks and mushrooms and cook for 3 minutes.
Serve hot

Simple Shrimp Salad

2008-10-01T21:21:00.000-07:00

INGREDIENTS

3/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 1/2 pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

PROCEDURE

In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
In a large salad bowl, toss together the shrimp, red and yellow bell peppers, tomatoes, parsley, and feta cheese. Whisk vinaigrette to blend, Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Chili Pasta

2008-09-23T23:30:00.000-07:00

Ingredients:

10 pcs Garlic cloves (finely chopped)
1 tablespoon butter
1 tablespoon Olive oil
2 tablespoons Capers
2 tablespoons Chopped parsley
1 teaspoon Chili flakes
12 pcs Anchovy fillets (chopped) dried
2 tablespoons Black olives (sliced)
6 pcs Fire grilled and peeled tomatoes
medium sized cup Brandy
250g Uncooked spaghetti noodles
2 tablespoons Parmesan cheese (and baguette 8 slices)
Salt to taste

Procedure:

1. Cook noodles in boiling salted water.
2. Saute the garlic in olive oil and butter.
3. Add in the anchovies, capers, olives,and chili flakes.
4. Pour in the brandy and flamb.
5. Mix in the tomatoes and stir and season with Salt
6. Toss in the cooked noodles.
7. Garnish with parmesan cheese and chopped parsley before serving.
8. Serve with garlic crostini.

Bitter Gourd with Tuna

2008-09-20T23:17:00.000-07:00

Ingredients:

1 tablespoon non fat cooking oil
1/4 cup sliced onions
2 cups water
1/2 cup tomato sauce
1 tablespoon black beans
2 cups long beans, cut into 1" length
1 tablespoon oyster sauce
3 cups sliced bitter gourd
1/2 cup canned tuna(in water or brine)
1 small head lettuce
Salt to taste

Procedure:

In hot oil, saute onions until transparent.
Add water, tomato sauce and black beans, Simmer for 20 minutes.
Add Long beans, oyster sauce and simmer for 5-7 minutes.
Add bitter gourd and continue to simmer for another 3 minutes.
Add tuna and sprinkle with salt.
Mix well before turning off the fire.
Arrange lettuce leaves on a serving plate, place beef on top before serving.

Apple and Carrot Salad

2008-09-18T23:10:00.000-07:00

INGREDIENTS:

1 cup shredded fresh carrot
1/3 cup yogurt
4 sachets Calorie Free Sweetener
1 cup chopped apple
1/4 cup raisin
1/4 cup chopped cashew nut
Salt to taste

PROCEDURE:

In a bowl, put carrots and your desired amount of salt.
Blend yoghurt and Calorie Free Sweetener until smooth.
Toss in apples, raisins, cashew nuts and carrots.
Serve chilled.

Vegetarian Canton Noodles

2008-08-07T09:45:00.000-07:00

Ingredients:

350 grams soaked canton noodles

Sauce:

1/2 cup fried tofu, diced
1/4 cup oil
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup sliced button mushrooms
1/4 teaspoon Italian seasoning
1/2 cup tomato sauce
1/4 teaspoon grated veggie cheese
Salt to taste

Procedure:

Drain soaked canton noodles, transfer in a serving plate, set aside.
Heat oil and saute onions, diced tofu, red bell pepper, button mushroom, Italian seasoning and tomato sauce.
Mix well and simmer in medium heat for 2 minutes.
Sprinkle salt for desired taste.
Simmer for another minute.
Pour over canton noodles.
Top with grated veggie cheese
Serve immediately

Fried Bitter Gourd with Salted Eggs

2008-06-24T01:19:00.000-07:00

Ingredients:

300g bitter gourd
4 salted eggs
4 eggs

Seasoning:

1/2 tsp monosodium glutamate
1/2 tsp sugar
pinch of pepper

Procedures:

Cut bitter gourd lengthwise into half. Remove seeds and pith, and shred finely.
Remove salted egg yolks, quarter and slice. Combine with salted egg white, bitter gourd and Seasoning.Beat thoroughly to combine.
Heat some oil and quick fry egg mixture in procedure (2 ) until eggs are done. Sprinkle with sesame oil, dish up and serve.

Eggplant with Basil

2008-06-23T01:10:00.000-07:00

Ingredients:

3 Chinese eggplants
4 stalks basil
4 cloves garlic, smashed

Seasoning:

1 tbsp soy sauce
1/2 tsp salt
1/2 monosodium glutamate (msg)

Procedures:

Rinse eggplants and roll-cut into small pieces. Soak in salt water.
Heat 4 cups oil in a wok and deep fry eggplant until soft. Remove and drain.
Heat 2 tbsps oil in a wok and stir fry smashed garlic until fragrant. Add in eggplants and Seasoning. Stir well. Stir in basil leaves. Dish up and serve.

Spicy Radish Appetizer

2008-06-23T00:40:00.000-07:00

Ingredients:

3 radish
1/2 cup salt
3 tbsps rock sugar, pounded fine
1 tbsp chili sauce
1 tbsp sesame oil

Procedures:

Rinse radish, cut into finger size strips. Sun all day until dry and soft, remove at night, coat evenly with salt, wrap in clean cloth and press under heavy weight overnight. Sun dry for a day again. Repeat this process for a week without adding salt.
Cut radish into thin strips, rinse and soak in cold boiled water for 1/2 hour, remove and drain. Stir in sugar, chili sauce and sesame oil.

Clay Pot Vegetarian Stew

2008-06-22T00:48:00.000-07:00

Ingredients:

1 medium Chinese celery cabbage
1 small carrot
300g baby cabbage
150g bean curd skin
40g dried bamboo shoot tips
10g mushrooms
35g black moss
50g glass noodles
1 small piece ginger

Seasonings:

1 tbsp each of salt and soy sauce
1 tsp each of sugar and sesame oil
3 cups vegetables stock

Procedures:

Peel cabbage leaves and halve baby cabbages, Peel carrot, slice; shred ginger.
Soak bean curd until soft and cut into pieces. Soak mushrooms until soft. Soak black moss and rinse several times. Soak bamboo shoot, tear into long thin strips and cut into small sections. Soak glass noodles and cut into sections.
Heat 2 tbsps il in a wok, stir fry celery cabbage until soft; spread in a clay pot.
Heat 1 tbsp oil, stir fry ginger and mushrooms until fragrant; add soy sauce and sugar, simmer for a few minutes; add bamboo shoot, carrot and bean curd skin, stir well, remove to clay pot. Add in stock, bring to a boil and simmer over low heat for 30 minutes. Add noodles and black moss, cook for 5 more minutes. Add salt to taste.
Heat 1 tbsp oil in a wok and quick fry baby cabbage. Spread on top of the clay pot. Drizzle sesame oil over the dish, and serve.

Sour and Spicy Chinese Okra

2008-06-22T00:30:00.000-07:00

Ingredients:

1 Chinese okra or hairy melon(patola)
3 red chillies
300g clams
1 tbsp minced garlic
1 tbsp minced ginger

Seasoning
1 tsp each of salt, vinegar and sugar

Procedures:

Soak clams in water to eject sand, dirt etc. Steam clams until all shells open. Remove clam meat. Reserve 3 tbsps liquid from steamed clams for later use.
Peel Chinese Okra, rinse, slice and blanch in boiling water until done. Remove and drain. Remove seeds from red chillies and shred finely.
Heat 2 tbsps oil in a wok and saute garlic and ginger until fragrant. Add in reserved liquid in procedure 1.
Bring to boil and remove from heat. Add in seasoning and all the remaining ingredients. Combine well. Dish up and serve.

Deep- Fried Bean Curd

2008-06-17T00:26:00.000-07:00

Ingredients:

2 pieces bean curd
30g carrots
30g white Chinese cabbage
50g canned or pre-cooked bamboo shoot
8 mushrooms
3 stalks spring onions
1 tbsp each of cornflour and water

Seasoning:

1 tbsp soy sauce
1 tsp each of salt and sugar

Procedures:

Cut bean curd into triangular pieces. Slice carrots and bamboo shoot. Soak mushrooms until soft and remove stems. Remove and wash leaves of cabbage. Section spring onion and cabbage leaves.
Heat 2 cups of oil in a wok and deep fry bean curd until golden brown. Remove and set aside.
Heat 2 tbsps of oil. Saute spring onion. Add in carrot, bamboo shoot and mushrooms. Fry until cooked. Add in bean curd, Seasoning and 3/4 cup water. Bring to a boil and simmer over low heat for 10 minutes.
Lastly, add in the cabbage and thicken with cornflour solution.
Dish up and serve.

Fried Spicy Tofu

2008-06-16T00:00:00.000-07:00

Ingredients:

1 (16 ounce) package extra-firm tofu, drained and pressed
2 cups vegetable broth
3 tablespoons vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sage
1/2 teaspoon cayenne pepper

Procedure:

Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks.
Place tofu in a bowl, and pour broth over the top. Set aside to soak.
In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
Warm oil in a large skillet over medium-high heat.
Remove tofu sticks from broth, and squeeze most of the liquid.
Roll sticks in breading.
Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

Black Beans and Rice

2008-06-15T00:00:00.000-07:00

Ingredients:

1 tbsp vegetable oil
1 onion, chopped
1 (15 ounce) can black beans, undrained
1 (14.5 ounce) can stewed tomatoes
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 1/2 cups uncooked instant brown rice

Procedure:

In large saucepan, heat oil over medium-high.
Add onion, cook and stir until tender.
Add beans, tomatoes, oregano and garlic powder.
Bring to a boil; stir in rice.
Cover; reduce heat and simmer 5 minutes.
Remove from heat; let stand 5 minutes before serving.

Vegan Peanut Butter Cupcakes

2008-06-14T00:16:00.000-07:00

INGREDIENTS

3/4 cup soy milk
2 teaspoons distilled white vinegar
1/2 cup crunchy peanut butter
1/3 cup cañola oil
2/3 cup white sugar
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons flax seed meal
1 1/8 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Creamy String Beans Soup

2008-06-13T00:13:00.000-07:00

INGREDIENTS

3 tablespoons flour
2 1/2 cups milk
1 cup sour cream
1 pound fresh green beans, trimmed
Salt to taste
1/4 cup white wine vinegar

DIRECTIONS

Stir the flour and 1/4 cup of the milk together in a saucepan until no lumps remain.
Stir in the remaining milk and sour cream. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 15 minutes.
Add the green beans, and cook until tender, about 5 minutes.
Stir in the vinegar, and season to taste with salt before serving.

Fruit Pizza

2008-06-12T00:10:00.000-07:00

Ingredients:

1 cup unsweetened apple butter
1 kiwi fruit, peeled and sliced
6 large strawberries, sliced
1 apple or pear, peeled, cored, and thinly sliced
1/4 teaspoon cinnamon

Procedure:

Spread apple butter over pita bread.
Arrange slices of fruit on top of apple butter.
Sprinkle with cinnamon.
Serve as is or heat in 350-degree oven for 15 minutes and serve warm.

Vegetarian Siomai

2008-06-11T00:01:00.000-07:00

Ingredients:

2 tbsp peanut oil
1 garlic cloves
1 tsp ginger (minced)
1 scallion (chopped)
1 onion (coarsely chopped)
1/2 small cabbage (coarsely chopped)
2 tsp thin soy sauce
1/2 tsp sesame oil
1 tsp rice wine or dry sherry
1 tsp cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup boiled or frozen green peas
10 lettuce leaves

Procedure:

Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic, ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes. Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until the sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool.
Place a dumpling wrapper on the work surface. With your fingers, completely moisten the surface of the wrapper with water. Place 1 tablespoon for filling in the center. Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap the dumpling on the work surface to flatten the bottom.
Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a garnish. Cover the dumplings as they are finished and fill the remaining wrappers.
Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof place and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately with Soy Dipping Sauce.

Makes: 24 pieces of Siomai

Spinach Ravioli

2008-06-10T00:03:00.000-07:00

Ingredients:

1 cup tomatoes (peeled, seeded,diced)
1 small onion (oven roasted)
1 cup mushrooms (minced)
2 tsp garlic (minced)
1/2 pound spinach leaves (blanched, chopped)
1/4 cup nonfat cottage cheese
3/4 cup tofu (mashed)
2 tablespoons fresh basil (minced)
freshly ground black pepper
salt to taste
48 eggless pot sticker skins

Procedure:

In a large saucepan, combine the tomatoes, onion, mushrooms and garlic. Cook over medium heat until the liquid from the mushrooms completely evaporates and the mixture is somewhat dry. Be careful not to burn it. Set aside to cool.
In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil. Season to taste with pepper and salt.
On a cutting board, lay out a single layer of pot-sticker skins. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each skin. Cover with a second pot sticker skin and press the edges together with the tines of a fork to seal.
Cook the ravioli in boiling water or vegetable stock for 3 minutes, or until the pot sticker skin is al dente. Serve hot.

Makes: 6 servings

Pasta with Black Bean Sauce

2008-06-09T00:00:00.000-07:00

Ingredients:

1 pound pasta, cooked and drained
One 15-ounce can black beans, rinsed and drained
One 10.5-ounce can mandarin oranges, drained
2 large ripe tomatoes, finely chopped
1/2 teaspoon cinnamon

Procedure:

Heat beans, oranges, tomatoes, and cinnamon in a medium-size pot over medium heat for 8 minutes, stirring occasionally. Serve over your favorite cooked pasta.

Bean Quesadillas

2008-06-08T00:00:00.000-07:00

INGREDIENTS

1 tablespoon vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 green bell pepper, chopped
2 tomatoes, chopped
1/2 (10 ounce) package frozen corn
12 (12 inch) flour tortillas
1 cup shredded Cheddar cheese
1/4 cup vegetable oil

DIRECTIONS

Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Lentils and Tomatoes

2008-06-07T00:42:00.000-07:00

INGREDIENTS

1 quart water
1 cup dry lentils
3 tablespoons olive oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2 1/2 cups peeled, seeded, and chopped tomatoes
salt and pepper to taste

DIRECTIONS

In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender.
Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.

Baked Lima Beans

2008-06-06T00:40:00.000-07:00

Ingredients:

One 6-ounce package vegan "bacon"
2 teaspoons oil
One 24-ounce package frozen lima beans
1/2 small onion, finely chopped
One 8-ounce can tomato sauce
1/2 cup molasses
2 Tablespoons nutritional yeast

Procedure:

Fry vegan "bacon" in oil in a non-stick frying pan until crisp on both sides (about 10 minutes). Chop into very small pieces.
Preheat oven to 350 degrees. Meanwhile, cook lima beans in boiling water for 10 minutes and drain.
Mix all the ingredients together and pour into a medium-size oven-proof baking dish.
Cover and bake 30 minutes. Serve warm.

Stir Fried Chinese Mushrooms and Broccoli

2008-06-05T00:00:00.000-07:00

Ingredients:

6 dried Chinese mushrooms
1 bunch fresh broccoli
1/2 cup mushroom soaking liquid
2 tbsp light soy sauce
1 tbsp rice wine or dry sherry
1 tsp honey
3 tbsp peanut oil
1 tbsp cornstarch

Procedure:

Soak the Chinese mushrooms in 2 cups of hot water for 30 minutes. Strain and reserve 1/2 cup of the soaking liquid for the sauce. Trim and discard the mushroom stems, and cut the caps in half. Set aside.
Rinse the broccoli and cut the tops into florets. Peel the stems and diagonally cut them in 1/2-inch slices. Mix the ingredients for the sauce in a small bowl, stirring to dissolve the sugar.
Place a wok over medium-high heat. When it is almost smoking, add the peanut oil. When the oil begins to smoke, add the broccoli and the mushrooms. Stir-fry 2 minutes, then pour in the sauce and bring to a boil. Cook 1 minute. While the vegetables are cooking, dissolve the cornstarch in 2 tablespoons of cold water. Pour into the wok and stir constantly until the sauce thickens, about 30 seconds. Serve immediately.

Onions in "Barbecue" Sauce

2008-06-04T00:00:00.000-07:00

Ingredients:

2 medium onions, sliced into rings
1/4 cup vegetable broth
1/2 cup vegan barbecue sauce

Procedure:

Sauté onions in broth in a large pan over medium-high heat for 8 minutes.
Add barbecue sauce and heat 2 minutes longer. Serve warm.

Serve over your favorite veggie burger or as a side dish.

Grilled Vegetable Sandwich

2008-06-02T00:00:00.000-07:00

INGREDIENTS

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4x6 inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS

Mix the mayonnaise, minced garlic, and lemon juice in a bowl. Set aside in the refrigerator.
Preheat the grill for high heat.
Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
Spread some mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Spinach Filled Wanton

2008-06-01T22:50:00.000-07:00

Ingredients:

10 ounces fresh spinach
1 tbsp oil
1 garlic cloves (minced)
¼ cup onion (minced)
10 water chestnuts (minced, rinsed, & drained)
1 pound wanton wrappers (about 60 pcs)
Salt & pepper (to taste)

Procedure:

Wash the spinach, and trim hard stems. Drain, and then dry with paper towels, chop coarsely and set aside.

Place wok over medium-high heat. When it begins to smoke, add the oil, then the garlic and onion. Stir-fry for 30 seconds. Add the spinach and water chestnuts and stir-fry until the spinach is dry, for about 3 minutes. Transfer the vegetables to a bowl and season with salt and pepper.

When the filling has cooled slightly, form the wanton. Dip you fingers in warm water and moisten the entire surface of a wrapper. Place 1 teaspoon of filling in the center of the wrapper and fold it in half. Press the edges to seal. Bring the ends together and moisten with water; press to seal. Cover and set aside the finished wantons while shaping the remainder.

Cook the wantons either in boiling water or soup stock until they are just tender, or deep-fry until golden brown.

Makes: 60 pieces of wantons

Brittle Bean Curd

2008-05-31T08:28:00.000-07:00

Ingredients:

2 pieces soft bean curd(about 300g)
2 stalks spring onion
1 tbsp minced ginger
3 cloves garlic
1/2 tsp salt
1/2 cup flour

Seasonings:

1.) 1 cup all purpose flour
1 tsp cornflour
1 egg
2/3 cup water
1 tbsp oil
1/4 tsp baking powder

2.) 3 tbsps tomato sauce
1 tbsp sugar
1 tbsp vinegar
1/4 tsp sesame oil
1 tsp cornflour
2 tbsps water

Procedures :

Cut bean curd into small equal squares. Sprinkle salt evenly over each piece.
Mix seasoning (1) well into a batter.
Mix seasoning (2) well and set aside.
Mince spring onion and garlic.
Coat each bean curd with flour, then dip in batter. Deep fry bean curd in hot oil until golden brown, remove and drain.
To make the dip, heat 1 tbsp of oil in a wok. Stir fry spring onion, ginger and garlic until fragrant. Add mixed ingredients in Seasoning (2) and cook until sauce thickens.
Serve bean curd with dip on the side.

Fried Eggs with Radish

2008-05-30T09:41:00.000-07:00

Ingredients:

75g Radish
1/2 tsp chopped garlic
2 tbsps chopped spring onions
3 eggs
pinch of salt
1 tsp sweetened chili sauce

Procedures:

Wash radish, squeeze dry and chop finely.
Beat eggs in a bowl, add in chopped radish, salt and chopped spring onion. Mix well.
Heat some oil in a wok. Saute garlic until fragrant. Pour in egg mixture. Fry over low heat until both sides are golden brown.
Dish up, spoon chili sauce at the center and serve.

Bean Lasagna

2008-05-25T04:20:00.000-07:00

Ingredients:

1 can vegetarian refried beans
1 12 oz bottle mild taco sauce
2 cans stewed tomatoes, one drained, one not
1 cup cottage cheese
1 cup corn kernels, frozen is ok
10-12 lasagna noodles, uncooked
1/4 cup black olives, sliced

Procedure:

In a bowl mix beans with about half the juice from one can of tomatoes and a couple of tablespoons of taco sauce.
Put about a quarter of the taco sauce mixture in the bottom of a 9x13" lasagna pan. Cover sauce with a layer of noodles. Layer, in any orderyou want, the beans, corn, cheese, drained tomatoes, sauce and noodles
Cover tightly with foil. Bake at 350 for about an hour, until the noodles are tender. Check every 5-10 minutes after 45 minutes of cooking
Remove foil, sprinkle with olives. Bake another couple of minutes. Let sit for about 5 minutes before serving.

Makes: 3-4 servings

Casserole with Chesnuts

2008-05-24T04:10:00.000-07:00

Ingredients:

1tbsp sunflower oil
350g leeks, trimmed and diced
3 sticks celery, chopped
350g parsnips, trimmed and diced
350g carrots' peeled and diced
50g chestnuts
1.2L stock
1 bay leaf
3tbsp chopped fresh parsley
3tsp chopped fresh thyme
1tbsp shoyu
salt and pepper
extra chopped parsley for garnish

Procedure:

Heat the oil and gently fry the leeks and celery until fairly soft.
Add the root vegetables and chestnuts and cook for a few minutes, stirring well.
Pour over the stock and mix in the herbs.
Add the shoyu.
Bring the casserole to the boil, simmer for 1½ hours or until all the vegetables and chestnuts are quite soft.
Remove approximately a cup full of vegetables and liquid. Purée until smooth, then stir back into the casserole.
Season to taste.
serve garnished with the extra chopped parsley.

Vegetarian "Chicken" Patties

2008-05-24T04:08:00.000-07:00

INGREDIENTS:

12.5 g vegetarian fried chicken
1 celery
5 small onion
2 large green bell pepper
4 eggs, beaten
100 g dry bread stuffing mix
salt and pepper to taste
15 ml olive oil

DIRECTIONS:

Process the 'chicken' in a food processor and then transfer it to a medium mixing bowl. Run the celery, onion and green pepper through the processor. Add the vegetables to the mixing bowl and stir in the eggs, stuffing, salt and pepper; mix well. Form into patties.
In a medium frying pan heat olive oil over medium-high heat. Fry patties on each side until browned.

Garlic Bread

2008-05-23T03:58:00.000-07:00

Ingredients:

1 loaf fresh bread
dried tomato paste
chopped garlic

Procedure:

Pre-heat oven to 350 degrees.
Mix garlic to taste with tomato paste to cover the bread; slather over sourdough bread.
Pop into oven and bake for approximately 15 to 20 minutes or till crisp on edges
Serve

Stir Fried Tofu and Peanuts

2008-05-21T03:54:00.000-07:00

INGREDIENTS:

1 teaspoon vegetable oil
1 (16 ounce) package frozen stir-fry vegetables
1/2 teaspoon minced fresh ginger
salt and pepper to taste
2 eggs, beaten
1 cup cornstarch
salt and pepper to taste
1 (14 ounce) package firm tofu, drained and cubed
1/2 cup vegetable oil
3/4 cup peanut sauce
1/4 cup chopped peanuts

Procedure:

Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside.
Place the eggs in a bowl and, in a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.

Black Eyed Bean Hotpot

2008-05-20T03:48:00.000-07:00

Ingredients:

4 oz (110g) black eyed beans, soaked overnight
1 tbsp (15ml) oil
1 onion, peeled and chopped
6 oz (175g) carrots, chopped
2 bay leaves
1 tsp (5ml) caraway seeds
4 oz (110g) parsnips, chopped
4 oz (110g) swede, chopped
12 oz (350g) potatoes, scrubbed and chopped
6 oz (175g) brussel sprouts, cut in half
4 tomatoes, peeled and chopped
3 tbsp (45ml) red wine or 2 tbsp (30ml) red wine vinegar and 1 tbsp water
2 tsp (10ml) fresh or 1tsp dried thyme
2 tsp (10ml) tamari (fermented soya sauce)
salt and black pepper

Procedure:

Drain the black eyed beans.
Boil for ten minutes, then simmer until tender, about 30-35 mins. Drain, reserving ¾ pint of the cooking water.
Fry the onion in the oil until soft.
Add the carrots, bay leaves and caraway seeds and stir over the heat for a few minutes.
Add the swede, parsnip, potatoes and cook for a further 3-4 mins.
Add the brussel sprouts, cooked beans, tomatoes, red wine or vinegar, bean stock and cook for 30 mins, or until the potatoes are soft, in a covered saucepan.
Add the thyme, tamari and seasoning and cook for a further 15 minutes. Serve hot.

Makes 4 Servings

Vegetarian Fried Rice

2008-05-16T21:34:00.000-07:00

INGREDIENTS:

1/4 cup soy sauce
3 tbsp rice wine
1/2 tsp salt
6 tbsp oil
2 eggs slightly beaten
1 carrot cubed 1/2 inch
1 red bell pepper cubed 1/2 inch
1/2 cup frozen peas
4 cups cooked rice

Procedure:

Combine the ingredients for the sauce in a small bowl.
Mix to blend well and set aside.
Heat a small skillet over medium heat.
Add 2 tablespoons of oil and the lightly beaten eggs.
Stir until the eggs are firm but moist.
Put the eggs from the skillet to a small bowl and break them into small curds.Set aside.
Boil 1 quart of water in a small saucepan.
Add the carrot and boil 1 minute. Drain and reserve.
Heat a wok over medium-high heat, add the remaining 1/4 cup of oil and the garlic.
Stir briefly.
Add the carrots, celery, red pepper, and peas.
Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute.
Pour in the sauce and cook until the rice is heated through,
Stir fry for another 5 minutes
Serve hot.

Vegetarian Baked Mac and Cheese

2008-05-15T21:55:00.000-07:00

Ingredients:

1 1/2 cups soy milk
1 cup water
1/3 cup soy sauce
1 1/2 cup nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
1/4 block of firm tofu
1 cup vegan margarine
1 1/2 lbs macaroni
a large baking pan

Directions:

Pre-heat oven to 350 degrees Fahrenheit.
Boil water in a big pot for the pasta.
Put all the ingredients in a blender until mixed throughly. Set Aside as a "cheese" sauce
Once pasta is cooked drain and place in baking pan
In the pan pour the sauce over the pasta.
Bake until the top of the pasta looks slightly browned (about 15 minutes)
Let cool for 5 mins
Serve

Vegetarian Burger

2008-05-09T00:00:00.000-07:00

Ingredients:

1 kilo gluten-burger, chopped
12 burger buns
3/4 cup fine dry bread crumbs
1/2 cup shredded cheese
3 potatoes, cooked and mashed
Mayonnaise
Oil for frying
1 small onion, minced
1 egg beaten
Salt to taste
12 pineapple slices, drained well
Flour

Procedure:

Mix the gluten-burger with mashed potatoes, beaten egg, onion, cheese and salt.
Shape into patties, dust with flour, dip in beaten egg and coat with bread crumbs.
Fry to golden brown on both rides and drain.
Heat pineapple slices on pan after cooking patties.
Spread mayonnaise on buns and top with burgers and pineapple.
Garnish with tomatoes or olives and serve immediately.

Yield: 10 to 12 servings.

Vegetarian Green Chili

2008-05-08T20:26:00.000-07:00

Ingredients:.

1 onion chopped
4 garlic cloves, smashed or chopped
1 tbsp olive oil
6 cups vegetable bouillon
12 pcs roasted, peeled, chopped green chili
2 tbsp. flour or cornstarch
salt & pepper to taste

Procedure:

Saute onion, garlic in olive oil.
Add chili, and vegetable stock.
Add salt and pepper.
Dissolve flour or cornstarch in a cup of hot water and add, stirring to prevent lumps.
Simmer for 45 minutes.

Chilled Bean Curd with Mushrooms

2008-05-06T05:14:00.000-07:00

Ingredients:

3 pieces chilled bean curd
3 mushrooms
75g golden needle mushrooms
75g snow peas
1 1/2 tsps each of corn flour and water

Seasoning:

2 tbsps oyster sauce
1/2 tbsp sugar
pinch of pepper
1/2 cup water

Procedures:

Sliced chilled bean curd. Soak mushrooms until soft, remove stems and cut into 1/2. Remove root tips of golden needle mushrooms. Scalds in hot salt water. String now peas, wash and set aside.
Heat 2 tbsp of oil in a wok and fry mushrooms. Add in golden needle mushrooms, bean curd and seasoning. Stir well. Lower heat and simmer until the falvour of the sauce is absorbed (about 30 minutes).
Add snow peas and fry briefly. Thicken with the cornflour solution. Dish up and serve.

Soft Bean Curd Vegetarian Soup

2008-05-03T01:34:00.000-07:00

Ingredients:

1 large piece of soft bean curd
2 wood ears
4 mushrooms
1 tomato
1 stalk celery
3 cups vegetable stock

Seasoning:

1 tsp salt
1 tbsp each of cornflour and water
pinch of pepper
dash of sesame oil

Procedures:

Soak mushrooms until soft, remove stems and cut into slices. Break wood ears into smaller pieces, soak until soft. Scald tomato with boiling water, peel skin and cut into wedges. Chop celery.
Heat 1 tbsp of oil. Saute mushrooms. Add in wood ears and stir fry. Add in 3 cups stock and bring to a boil. Lower heat, add in tomato and simmer until cooked.
Add in seasoning. Use spatula and scoop layers of the soft bean curd into the soup. Bring to a boil.Turn off heat. Dish up, garnish with chopped celery and serve.

Fried Eggs with Anchovies

2008-05-02T05:14:00.000-07:00

Ingredients:

100g Anchovies
4 eggs
4 stalks spring onion

Seasoning:

1/2 tsp. salt
1/4 tsp. sesame oil

Procedures:

Chop spring onion. Soak anchioves until soft, drain and mix with beaten eggs and Seasoning.
Heat 2 tbsp of oil in a wok and fry into a round pancake until 1/2 cooked.
Add in chopped spring onion and use the spatula to roll up the egg pancake.
Simmer over low heat until dry and cooked. Cut into pieces, dish up and serve.

Bean Curd Sandwich

2008-04-30T05:46:00.001-07:00

Ingredients:

2 pieces long bean curd
200g vegetarian ham
6 mushrooms
1 carrot
1 cup vegetable stock
1/2 tsp salt
1 tsp cornflour and 1 tbsp water
few drops of sesame oil

Procedures:

Sliced bean curd. Soak mushrooms until soft, remove stems and slice. Slice ham. Boil carrot until cooked. Rinse in cold water and slice.
Arrange bean curd, carrot, mushroom and ham one after another in a dish, as shown in the photograph. Steam over medium heat for 10 minutes.
Bring stock and salt to a boil. Thicken with cornflour solution. Sprinkle with a few drops of sesame oil.
Pour thickened stock over the steamed bean curd and serve.

Vegetarian Tofu Fillet

2008-04-28T20:47:00.000-07:00

Ingredients:

1 (19-ounce) block firm tofu
2 tablespoons sherry vinegar
2 tablespoons Worcestershire sauce
Dashes of hot pepper sauce
Canola oil to cover skillet by 1/8-inch
2 eggs
1/2 cup all-purpose flour

Procedure:

Slice the block of tofu into 4 equal portions. Place the slices on paper towels and fold the towels over in both directions to cover the tofu.
Place a baking sheet on top of the tofu and weigh it down with a 28-ounce can of tomatoes for 1 hour.
Combine the sherry vinegar, Worcestershire sauce, and hot pepper sauce and place the tofu into the marinade. Marinate for 15 minutes on each side.
Place the flour into a shallow dish and the eggs into another. Lightly beat the eggs.
Heat the canola oil in the skillet over medium-high heat.
Remove tofu from marinade and drain on paper towels to remove any excess marinade.
Lightly dredge the tofu in the flour, knocking off any excess flour and slide into the eggs until completely, but thinly, coated on both sides.
Slide tofu gently into the hot oil and fry for 2 minutes until golden brown and delicious.
Flip the tofu using the tongs, and cook for another 2 minutes.

yields: 2 Servings

Vegetable Lasagna

2008-04-28T20:07:00.000-07:00

Ingredients:

16 lasagna noodles
1 cup ricotta cheese
1 cup cottage cheese, drained
2 eggs
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped red pepper
1 cup chopped green pepper
1 chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1 carrot, grated
1 zucchini, grated
1 16 oz. can whole tomatoes
1 6 oz. can tomato paste
1/3 cup red wine
2 teaspoons parsley flakes
2 teaspoons salt
2 teaspoons sugar
1 teaspoon basil
1 teaspoon oregano
2 bay leaves
3 cups grated mozzarella cheese

PROCEDURE:

Cook the lasagna noodles according to the package directions. Then put the noodles in cold water and set aside.
In a bowl combine the ricotta cheese, cottage cheese, eggs, Parmesan cheese, salt, and pepper. Stir until the ingredients are mixed and set the bowl aside.
In a microwave-safe bowl combine the peppers, onion, garlic, and oil. Microwave the vegetables for 5 to 6 minutes, until the vegetables are tender. Stir the carrot and zucchini into the cooled vegetables. Set the bowl aside.
Smash the tomatoes a little with a fork. Then stir in the tomato paste and the wine, until smooth. Substitute water or grape juice for the wine or any other liquid. Mix in the parsley, salt, sugar, basil, oregano, and bay leaves. Microwave the mixture on high for 10 minutes. Discard the bay leaves after.
Grease a 9x13 pan and fill it with 1 cup of tomato sauce. And start assembling the lasagna rolls.
Drain the noodles and pat them dry. Lay 2 noodles end to end and overlap about an inch. Spread with the ricotta mixture, then cover the ricotta with vegetables, sprinkle with cheese, spoon some tomato sauce over the cheese. Now you're ready to roll it up.
To form the rolls, start at one end and roll the noodle like a sleeping bag. When you get to the end, secure it with a wooden toothpick. Place the rolls in a ring around the outer edge of the dish. Do not place any rolls in the center of the dish.
Microwave the rolls for 5 minutes, then let them stand for 10 minutes to set before eating. If you think making the lasagna rolls seems like too much trouble, you can make a pan of lasagna with this same recipe. Cover the bottom of the dish with noodles and make layers of ricotta, vegetables, mozzarella, and sauce. End with a layer of mozzarella cheese on top.

Yields: 8 Servings
Preparation time: 53 minutes

Vegetarian Pizza

2008-04-28T20:01:00.000-07:00

Ingredients:

1 tablespoon olive oil
1 medium zucchini, diced
1 medium-size yellow crookneck squash, diced
1/2 tablespoon dried crushed red pepper
1 16-ounce baked cheese pizza crust
1 14-ounce jar mushroom pizza sauce
3 large garlic cloves, minced
1 cup shredded mozzarella cheese (about 4 ounces)
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/3 cup grated Parmesan cheese

Procedure:

Preheat oven to 450 deg. F.
Heat oil in heavy medium skillet over medium heat.
Add zucchini, yellow squash and crushed red pepper; saute until vegetables are almost tender
Place pizza crust on baking sheet.
Spread mushroom sauce over.
Sprinkle with garlic, then mozzarella.
Top with squash mixture and tomatoes.
Sprinkle with Parmesan cheese.
Bake pizza until cheese melts and crust is crisp
Cut into pieces.
Serve and enjoy!

Vegetarian Pad Thai (Noodles)

2008-04-23T20:05:00.000-07:00

Ingredients:

12 ounces dried flat rice noodles
3 tablespoons tamarind
1 cup boiling-hot water
1/2 cup light soy sauce
1/4 cup light brown sugar
2 tablespoons Sriracha (Southeast Asian chile sauce)
1 bunch scallions
4 large shallots
1 (14- to 16-ounce) tofu
1 1/2 cups peanut or vegetable oil
6 large eggs
4 garlic cloves, finely chopped
2 cups bean sprouts
1/2 cup roasted peanuts, coarsely chopped

Procedure:

Soak noodles in a large bowl of warm water for 25 - 30 mins or until softened.
Drain well in a colander and cover with a dampened paper towel.
Make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
Cut scallions into 2-inch pieces
Cut shallots crosswise into very thin slices
Rinse tofu, then cut into 1-inch cubes and pat dry
Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

Makes 4 - 6 servings

Buckwheat Noodles with Snow Peas

2008-04-22T18:57:00.000-07:00

Ingredients:

1 1/2 tablespoons sesame oil
1 large onion, cut in half and sliced
1 large carrot, thinly sliced
1 1/2 to 2 cups snow peas
8 ounces buckwheat noodles

Sauce:

1 1/2 cups canned vegetable stock
3 to 4 tablespoons soy sauce, to taste
3 tablespoons dry sherry
1/2 to 1 teaspoon grated fresh ginger, to taste
2 tablespoons cornstarch, dissolved in 1/4 cup cold water
Chopped cashews for topping, optional

Procedure:

Heat the sesame oil in a stir-fry pan or wok.
Stir-fry the onion and carrot over moderately high heat until tender-crisp.
Add the snow peas and stir-fry just until they have lost their raw quality but are still quite crisp.
Break the noodles in half and cook them al dente.
Combine all the ingredients for the sauce in a small mixing bowl and stir well to combine. When the noodles are done, drain them and add them to the stir-fry pan along with the sauce. Toss together. Cook just until everything is thoroughly heated through and the sauce has thickened.
Top each serving with chopped cashews, if desired.

Makes 4 - 6 Servings

Vegetarian Spaghetti

2008-04-20T00:00:00.000-07:00

INGREDIENTS

1 (16 ounce) package spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 (26 ounce) jar meatless spaghetti sauce
1 (16 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese

DIRECTIONS

Cook spaghetti according to package directions.
Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender.
Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
Bring to a boil; cover and simmer for 10 minutes.
Discard bay leaf. Drain spaghetti
Top with sauce and Parmesan cheese.

Baked Vegetarian Pasta

2008-04-19T00:00:00.000-07:00

Ingredients:

1 pound penne pasta
2 tablespoons olive oil
8 ounces portobello mushrooms, cut into 1/2 inch pieces
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 (28 ounce) jar spaghetti sauce
4 cups shredded mozzarella cheese
8 ounces Gorgonzola cheese, crumbled

Procedure:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
Bake for 30 to 45 minutes, or until cheese is browned.
Serve.

Artichoke Pasta Salad

2008-04-18T00:00:00.000-07:00

Ingredients:

1/4 cup mayonnaise
2 tbsp lemon juice
2 cups pre-cooked pasta
1 cup tomatoes, diced
4 green onions, diced
1 6 ouce jar artichoked hearts, drained and chopped
1 tbsp basil
salt and pepper to taste

Procedure:

Mix together the mayonnaise and lemon juice with the pasta until well coated.
Add the remaining ingredients and mix well.

Lentil Salad

2008-04-17T00:00:00.000-07:00

Ingredients:

2 Cups dried lentils
1/4 Cup olive oil
1 teaspoon salt
1 small can mandarin oranges, drained
2 cloves garlic, minced
1 teaspoon grated lemon zest
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/2 Cup raisins
1/3 Cup finely chopped red onion
1 small carrot, grated
1 small red or yellow bell peppers, finely chopped
1 tablespoon fresh parsley
1 tablespoon chopped fresh chives or minced green onion
2 teaspoons fresh mint

Procedure:

Cook lentils according to package directions until tender, about 30 minutes.
Drain, rinse in cold water to stop the cooking process and drain again.
Add remaining ingredients and mix well.
Can be served at room temperature or chilled

String Beans with Sesame Seeds

2008-04-16T21:59:00.000-07:00

Ingredients:

1/4 kilo String beans
2 tablespoons toasted sesame seeds
2 tablespoons sugar
2 tablespoons dashi stock
1 teaspoon miso paste
2 tablespoons soy sauce

Procedures:

Boil 1/4 kilo String beans until done. Set aside.
Grind 2 tablespoons toasted sesame seeds with mortar and pestle.
Add 2 tablespoons sugar, 2 teaspoons dashi stock, 1 teaspoon miso paste, 2 tablespoons soy sauce. Blend well.
Toss with cooked green beans.
Top with more sesame seeds.

Prep time: 5-10 minutes
Cooking time: 5-10 minutes
Yield : 4 servings

Green Salad with Basil Vinaigrette

2008-04-16T19:40:00.000-07:00

Ingredients:

1 head shredded lettuce
3 sliced tomatoes
1 cup cooked and sliced asparagus
1 julienned carrot
8 black olives
8 green olives
6 tablespoons wine vinegar
2/3 cup olive oil
4 cloves chopped garlic
2 tablespoons chopped fresh basil
Salt and pepper to taste

Procedures:

In a salad bowl; arrange 1 head shredded lettuce, 3 sliced tomatoes, 1 cup cooked and sliced asparagus, 1 julienned carrot, 8 black olives and 8 green olives.
In a small bottle or bowl, combine 6 tablespoons wine vinegar, 2/3 cup olive oil, 4 cloves chopped garlic and 2 tablespoons chopped fresh basil.
Season with salt and pepper.
Just before serving, drizzle the vinaigrette over the salad.

Prep time: 20-25 minutes
Yield : 4-6 servings

Char-grilled mixed vegetables

2008-04-16T19:27:00.000-07:00

Ingredients:

2 large eggplants
2 pieces zucchini
2 red onions
4 tomatoes
2 red bell peppers
2 green bell peppers
Salt, paprika and pepper to taste
1/2 cup butter
2 teaspoons olive oil
2 cloves chopped garlic
4 tablespoons white wine
1/2 cup balsamic vinegar

Procedures:

Cut 2 large eggplants and 2 pieces zucchini into 1/4 thick slices.
Slice 2 red onions and 4 tomatoes into thick rings.
Remove the seeds from 2 red and 2 green bell peppers then cut them in half.
Season the vegetables with salt, pepper and paprika.
Heat 1/2 cup butter and 2 teaspoons olive oil in a pan.
Saute 2 cloves chopped garlic and 4 tablespoons white wine.
Add the vegetables and toast to coat.
Transfer the vegetables to an oiled grill. Cook until done, while basting with the butter mixture.
To serve, drizzle with 1/2 cup balsamic vinegar.

Prep Time: 20-25 minutes
Cooking time: 15-20 minutes
Yield: 4-6 servings

Vegetable Rice Bowl

2008-04-16T19:12:00.000-07:00

Ingredients:

1/4 cup oil
1 small diced onion
1 julienned carrot
1/3 cup peas
1 cup sliced baby corn
1 small can sliced button mushrooms
1 sliced bell pepper
1/2 cup sliced Baguio beans
1 1/2 cups mung bean sprout
Salt and pepper to taste.
1 teaspoon sesame oil
6-8 cups cooked rice

Procedures:

In a skillet, heat 1/4 cup oil then saute 1 small diced onion, 1 julienned carrot, 1/3 cup peas, 1 cup sliced baby corn, 1 small can sliced button mushrooms, 1 sliced red bell pepper, 1/2 cup sliced Baguio beans and 1 1/2 cup mung bean sprout.
Season with salt and pepper.
Drizzle with 1 teaspoon sesame oil.
Add in 6-8 cups cooked rice.
Toss to blend the rice and vegetables.

Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Yield: 4-6 servings

Lasagna roll-ups in Vegetable Broth

2008-04-16T18:52:00.000-07:00

Ingredients:

2 tablespoons oil
3 tablespoons chopped garlic
1/3 cup chopped onions
1/4 kilo spinach leaves
1/4 cup white wine
1 cup breadcrumbs
2 teaspoons dried basil
1/2 cup grated Parmesan cheese
1 box lasagna noodles
2 cups water
2 small heads cabbage, shredded
1/3 cup chopped onions
3 tablespoons chopped garlic
1/2 cup chopped tomatoes
1/3 cup chopped green bell pepper
grated Parmesan cheese

Procedures:

In a pan, heat oil and saute the garlic, onions, and spinach. Add wine.
Remove from the heat and add the breadcrumbs, basil and cheese. Season with salt.
Cook the lasagna al dente. Drain.
In another pan, boil together the water, cabbage, onions, garlic, tomatoes and bell pepper. Simmer until reduced to 1/4 its volume.
Puree the mixture in a blender until smooth. Seasn with some salt and pepper.
Spread about 3 tablespoons of the spinach mixture on each lasagna sheet. Roll up and place, seam side down, on a baking dish.
Pour the pureed vegetable broth over the lasagna rolls. Cover with foil and bake at 350 degrees F for 25-30 minutes.
Before serving, top with more grated Parmesan cheese.

Prep Time: 20-25 minutes
Cooking time: 30-40 minutes
Yield: 4-6 servings

Vegetarian Chocolate Fondue

2008-04-16T00:52:00.000-07:00

Ingredients:

8 ounces quality chocolate
1 cup whipping cream
2 tbsp liquer (Kahlua, Grand Marnier, etc)

Procedure:

In a fondue pot over low heat, combine chocolate and whipping cream, stirring constantly so chocolate doesn't burn.
Once chocolate has melted and is smooth and creamy, slowly add the liquer, stirring to combine
Keep warm in fondue pot.

Vegetarian Brown Rice

2008-04-16T00:45:00.000-07:00

Ingredients:

1 cup short grain brown rice
2½ cups water
½ vegetable bouillon cube
½ cup chopped onion
3 cloves chopped garlic

Procedure:

Place water and bouillon cube in pot and simmer until cube is dissolved.
Place all other ingredients in pot and bring to boil.
Turn down to simmer and cook for 45 minutes to 1 hour.

Serves 3

Apple Carrot Ginger Juice

2008-04-16T00:42:00.000-07:00

Ingredients:

2 carrots
2 apples
1 inch ginger

Procedure:

Juice with a juicer of your choice.
Drink or freeze immediately after juicing.
Makes 1-2 cups.

Chinese Vegetables in Vinegar

2008-04-15T23:23:00.000-07:00

Ingredients:

1 1/2 cups mixed diced vegetables( carrots, capsicum, cabbage, beans)
1/2 cup vinegar
1 tbsp garlic paste
1 tbsp oil
1/4 tsp sugar
1 tbsp cornflour
1/2 cup water
2 tsp soy sauce
1 tbsp tomato sauce
1 tsp pepper powder
Salt to taste

Procedures:

Dissolve the cornflour in water to form a smooth paste.
Then mix the rest of the ingredients in the cornflour paste. Marinate the vegetables in this paste for half an hour.
Then pressure cook the vegetables till the first whistle.
Add the dissolved cornflour to it.
Continue stirring till thick consistency is obtained.
Serve hot.

Green Fruit Salad

2008-04-15T23:11:00.000-07:00

Ingredients:

2 green apples
Juice of 2 limes
1 medium-sized, ripe avocado
4 kiwi fruits
1 cup seedless green grapes, trimmed
Mint sprigs for garnishing

For the dressing:

4 tbsp ginger wine
2 pieces stem ginger in syrup, drained and sliced

Procedures:

Core the apples, then cut into halves and slice thinly, lengthwise. Toss the apples in half of the lime juice and keep aside.
Cut the avocado in half lengthwise, then discard the stone and peel. Slice the avocado flesh lengthwise. Toss the slices in the remaining lime juice and keep aside.
Peel the kiwi fruits. Cut lengthwise into quarters and place in the serving bowl.
Drain the apples and avocado, add the serving bowl with the grapes, ginger wine and ginger. Mix gently. Garnish with the mint and serve.

Note: Dressing should be added only at the time of serving.

Mixed Vegetable Salad

2008-04-15T22:59:00.000-07:00

Ingredients:

1 cup carrot, thinly sliced
1 cup finely chopped capsicum
1 cup finely chopped broccoli
1/2 cup finely chopped cabbage
1/2 cup spring onion stalk
2 tbsp roasted crushed peanuts
4 cups hot water
1 tsp salt

For the dressing:

2 tbsp oil
1/2 mustard sauce
1 tsp cumin powder
2 tbsp lime juice
1 tbsp cumin seeds
1/4 tsp thyme
1 tsp white pepper powder
2 tbsp coriander leaves
A pinch of sugar
Salt to taste

Procedures:

Wash all the vegetables thoroughly and drain.
Boil the water and add 1 teaspoon salt to it. Soak the vegetables in salted water for 10 minutes.
Drain off the water and keep the vegetables aside.
Heat the oil, add the cumin seeds to it.
Remove from the fire, cool and add rest of the ingredients for the dressing to it.
Place the vegetables in a greased baking dish and bake in a hot oven at 200 degrees celcius for 5 minutes.
Remove from the baking tray, mix the dressing.
Then sprinkle the crushed peanuts on it and serve.

Vegetable Soup

2008-04-15T22:52:00.000-07:00

Ingredients:

3 tomatoes, finely chopped
1 1/2 tbsp finely chopped cabbage
1 1/2 tbsp each finely chopped capsicum and cauliflower
1 1/2 tbsp finely chopped onion
1 tbsp finely chopped green chillies
1 bay leaf
2 tsp oil
salt and pepper to taste

Procedures:

Heat the oil in a pan and fry the onion till light brown.
Add all the vegetables and bay leaf and stir fry.
Then add 3 cups of water and bring to the boil.
Lower the flame, cover and let it simmer for 5-10 minutes.
Add salt and pepper. Remove the bay leaf and serve hot.

Sweet Potato Salad

2008-04-15T22:42:00.000-07:00

Ingredients:

1 can (850g) Fruit Cocktail, drained reserved syrup
1/3 kilo (350g) sweet potato, cooked peeled and cut into cubes
1/2 cup mayonnaise
2 tbsp. condensed milk

Procedure:

Soak sweet potato in fiesta fruit cocktail syrup for 15 minutes. Drain. Combine with Fruit Cocktail. Set aside.
Combine mayonnaise and condensed milk. Mix thoroughly. Add to the fruit sweet potato mixture and blend well. Chill until ready to serve.

No fat/cholesterol
Provides 53% RDA for Vit.C
Makes 10 servings.

Carrot Soup

2008-04-15T20:52:00.000-07:00

Ingredients:

1 cup grated carrots
1 cup finely chopped spinach
2 tbsp split green gram
1/2 cup each of roughly chopped onions, potatoes and tomatoes
1 tbsp margarine
2 tbsp tomato sauce
1/2 tsp sugar
1/2 cup chopped coriander leaves
Salt and pepper to taste

Procedures:

Wash all the vegetables except the onions and pressure cook in 6 cups of water with the lentil. Cook for 5 minutes after the whistle.
Cool, blend in a blender.
Reserve the stock.
Melt the margarine in a saucepan and saute the onions lightly.
Then add the stock, sugar, tomato sauce, salt and pepper.
Boil for 5 minutes and garnish with chopped coriander leaves.
Serve hot

Chinese Spinach and Bean Curd Soup

2008-04-15T20:38:00.000-07:00

Ingredients:

200 grams spinach
4 cups water
1 tbsp. chicken powder
1 block tofu
2 tbsp potato starch or cornstarch
1 egg white
2 tbsp chopped ham
sesame oil

Procedure:

Rinse 200 grams spinach then scald in the boiling water until tender.
Squeeze out the water then chop finely. Set aside. Bring 4 cups water to a boil with 1 tablespoon chicken powder.
Add 1 block cubed tofu.
Thicken with 2 tablespoon potato starch or cornstarch dissolved in 1/4 cup water. Beat 1 egg white then stir into soup.
Serve topped with 2 tablespoons chopped ham and dash of sesame oil.

Prep time: 10 minutes
Cooking time: 15-20 minutes
Yield: 4-6 servings