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Archive for the ‘vegetarian’ Category

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      I love spring rolls, and I don’t mind at all how long it takes to make it, after all patience is a virtue . Back home we call spring rolls as “Lumpia”, and it has variety of fillings. It can be a meaty porky filling, or some tutty fruity ones, usually made up of banana, jack fruit, or a sweet mongo bean paste. Come to think of it, I used to sale lumpia back in grade school, and I almost got suspended coz the teacher in-charge of the canteen reported my sorry a$$ to the principal. DUH! How can a 9 years old could be the downfall of a school canteen? Thanks to her, I learned the basics of capitalism. Sad,sad,sad tragic event for a third grader, but did it stop me from selling other food stuff? HELL NO! Yes, at 9, I was already a guerilla vendor,bwahahaha. Me like more my nickles and dimes than to be completely penniless and have nothing to support my needs, hmmm……buying Gundam stickers and different colors of rubber bands. Amen to that!

Here’s a simple vegetarian recipe for a spring roll filling, and a tutorial on how to wrap a spring roll. For first timer rollers (sorry I couldn’t find any appropriate terms on this, lol!), don’t be intimated on how to start your spring rolls rolling. It doesn’t need to be perfectly wrap. Just have some fun, and savor the fruit of your rolling labor .

Ingredients:
Spring Roll Wrapper
2 cups finely chopped cabbage
1 1/2 cups finely shredded carrots
1 cup fresh shredded coconut pulp
Note: Frozen one will do, but if you can’t avail either, replace the coconut with mung bean sprouts which you can easily avail at any grocery store.

1/4 cup roasted sesame seeds
2 tsp salt
1 tsp sugar
1 tsp minced ginger
1 regular size habanero pepper minced
1 tsp soy sauce
1/2 tsp sesame oil
1 tsp cooking oil
black pepper
green onions

Procedure:
1. In a hot pan, add the cooking oil and saute the ginger, habanero pepper, and the onion (put the bulb part of the onion first)

2.Add the carrots and stir for a minute, then add the cabbage,salt,sugar,soy sauce and a dash of black pepper. Stir for 2 minutes.

3. Stir in the roasted coconut and sesame seeds for a minute, then mix in the green onion stalks.

4. Let it cool and set aside.

Wrapping Procedure:
1. Let the spring roll wrapper defrost to room temperature.
I use this brand:

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2. Cover the spring roll wrapper as well as the finish spring roll with a damp paper towel to keep it moist.

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3. Deep fry until golden brown.

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4. Follow this tutorial video, and enjoy rolling.

Wrapping and frying tips:

1. Wrap the filling as tight as you can to avoid opening during frying, but don’t wrap it too tight, or you’ll end up tearing the wrapper.

2. Make sure that the oil is hot, or you’ll end up with a soft and oily spring roll rather than crispy.

 

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Yesterday was Pandava Nirjal Ekadasi, and it was really challenging. Not just physically, but most especially spiritually. By Krishna’s mercy, I made it! Although, I have to take a tiny sip of water, for I was already having double vision due to my headache (LOL)! My husband and I was chanting our rounds, but he chanted more than me. I struggled a bit not to look at the box of champagne mangoes we have at the kitchen counter, and to divert my attention, aside from chanting, I ended up cutting paper patterns for my gopi skirt project. To keep us awake and to be somehow absorb in our KC on Nirjal, we tuned up to Krishna. com’s live broadcast and listened to bhajans and lectures, and of course more chanting. All in all, it was a really nice Nirjal Ekadasi. The following day, we didn’t have anything special to break our fast, instead we just had some mangoes and some home made muesli, and then the usual, going back to work. While I was at work, I received a text message from my husband that we should make some donuts to celebrate, and since it’s the “National Donut Day”. So, since we didn’t really had a feast after fasting, we decided to make some donuts 🙂

This is the hubby’s Recipe, so I’ll call it Radha Ramana’s Donut (^_^) LOL!

 

Radha Ramana’s Donut

 

Ingredients:
23 oz all purpose flour,
1/4 cup sugar,
3 tbsp ener-g egg re-placer,
pinch of salt,
1 tsp fresh ground nutmeg,
1 1/2 cup whole milk,
1/4 cup yogurt,
2 1/2 oz butter or vegetable shortening,
2 packs instant yeast.
Procedure:
Mix all the dry ingredients with the nutmeg. Warm the milk to lukewarm temperature, and the yeast and mix it. Wait for couple of minutes for bubbles to show up. Melt the butter into room temperature. Now, stir in the wet ingredients to the dry ingredients. Set your mixer to setting #2 for 10 minutes. After mixing, the dough will be shiny and not too sticky. Add flour or milk as needed. Set aside the dough for at least an hour covered with a towel. The dough will double it’s size. Sprinkle some flour on the table, and roll the dough into 1 inch thickness, and cut your donuts. Spread the cut donuts because it’ll double its size and also to avoid sticking, and leave it for 20-30 minutes. Ready the frying pan, and make sure it has enough oil at least 1 1/2 deep. Fry the donuts for about 2 minutes on each side until it’s golden. Let the donuts, cool down just a bit and start glazing and filling. Simple glaze example like fresh raspberry, mash them and add a tad of lemon juice and mix with powdered sugar.
Home made donuts! Raspberry and Blueberry glazing, and Dark Chocolate glazing w/ Chocolate soya pudding filling (^_^)!!! These waist expanders are what we’ve eaten after Nirjal Ekadasi!!! Thank you Krishna we made it \(^_^)/!!!

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My first attempt in making a Rainbow Cheesecake. I’m quiet satisfied with it, but there’s still room for improvements! I will try to post the recipe and a tutorial next time about this yummy delight. This is a vegetarian (eggless) cheesecake, by the way.

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Ingredients:
2 1/2 c flour
3/4 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 cup condense milk
1/4 c butter milk
114 gms butter

Procedures:
1. Sift the flour, baking soda and baking powder together.
2. In a mixer, mix sugar,butter,condense milk, and vanilla for 2 mins until mixture becomes fluffy.
3. Add the flour gradually.

4. Pour in the butter milk after all the flour is done.
5. Put in a buttered baking pan and bake for 30-45 mins with 325 degrees F.

As for the purple yam, you can buy them mostly in your nearest Asian stores. Just follow whatever is in the packaging’s directions on how to cook it, and you’re good to go .

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Joachim de Posada takes us to a funny look on how instant and delayed gratifications has something to do with our success. Now, I’m wondering if what would be the outcome if he also performs the marshmallow test in our community. Of course, it’s gonna be a vegetarian marshmallow, so don’t worry prabhus. I’m sure it’s gonna be interesting 😀

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Hare Krishna! Some more veggie bento delights. Enjoy 🙂

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Contents: Panda (I tried, lol) onigiri, jab chae (Korean stir fry noodles),  string beans pakora, steamed asparagus, and some fruits.

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Contents: Yellow rice w/ green peas,corn, and carrots, samosas, spicy strawberry pineapple chutney, pineapple chunks, and some chocolates.

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Contents: Onigiri, Soba (Japanese buckwheat noodles), barbecued tofu, and fruits.

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Contents: sushi rice, stir fried veggies, veggie sushi pakora, kiwis, strawberries, and chocolates.

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Baking and decorating cakes are two of  my fave things in the world. For the past three years that I’d been baking and learning to decorate, I managed to accumulate couple of photos of the cakes that I made. Some are funny, some are ok, and some are even odd looking, LOL! I really enjoy baking and decorating cakes because it’s not just fun, but it’s also a stress reliever for me. To all the devotees who’s planning to embark in the world of baking and decorating cakes, you won’t regret it. It’s not just good as a source for extra income, but it can also be a good way to serve Krishna and the Vaisnavas. Hare Krishna :D.

For Bake and Decorate part 1, please click here.

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