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Posts Tagged ‘vegetarian’

I’d been craving for Filipino food lately; the one that my mother used to cook! Even though almost all of those culinary memories are associated with meat and fish, I still can’t help but to long for my mother’s cooking. I’m certain it’s not the taste I’m hankering for, but it’s the amount of love and care my mother put into preparing and cooking the food. One of my personal favorite, is the one w/ black beans savory sauce with bokchoy! I love the pungent smell of black bean sauce! I know it sounds weird, but for me, the aroma of it brings back happy childhood memories. So, to satisfy my cravings, I made some veggie 2na with black bean sauce, bokchoy, and added some seasoned tofu. I also added my own masala concoction into this one, hahaha! If you notice in this recipe, a lot of tomatoes are needed. Since the black beans sauce is so salty, the tomatoes helps to mellow it down.

Ingredients:

veggie 2na (about 6-8 pieces)

seasoned tofu (optional)

2 tbsp of black beans sauce

2 tsp of white sugar

1 big tomato (cut in small pieces, if you can’t avail of a big tomato, 3 medium size tomatoes will do too)

2 tbsp minced ginger

2 cups water

1 tsp sesame oil

2 tsp peanut oil

3 cluster of bokchoy

2 medium size red and yellow sweet bell pepper ( cut into small cubes, and you can used any color you want)

broccoli florets (about a handful)

some chives for garnishing

Masala:

1/2 tsp Hungarian paprika

1/2 tsp grounded black pepper

1/2 tsp hing/asoefatida ( you can buy this in any Indian store)

Procedure:

1. Pan fry the veggie 2na until golden brown. Set aside.

2. Cut the seasoned tofu into small cubes and pan fry. Set aside.

3. Cut the bokchoy and separate the leaves from the steam. Cut the steam into medium size cubes.

4. In a hot pan, pour in the peanut oil. When oil is hot, put the ginger and cooked it until slightly brown. Add in the masala and stir it with the ginger.

5. Mix in the tomatoes, bell peppers, and seasoned tofu and add the 2 cups of water. Simmer for 2 minutes.

6. Add the black beans sauce, sugar, bokchoy steams, and broccoli. Stir and simmer again for 2 minutes.

7. Add the bokchoy leaves and sesame oil, and do a quick stir.

8. Lastly, put the veggie 2na and simmer it for a second. Garnish it with some chives.

 

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Tofu Adobo (Updated)

Adobo is a very popular method of cooking in the Philippines. Perhaps, it’s the most popular and most distinguished among all Filipino cuisines, unfortunately, it’s commonly associated with meat. It has simple ingredients and very flexible procedures, so I come up with my own version of vegetarian adobo. You can either cook it right away, or have it marinated and cook the next day. Either way, the result is the same, yummy!

Tofu Adobo

Ingredients:

sliced tofu (sliced as you like but just thick enough in size; I cut mine in triangular shape)

1/2 cup lemon juice

6 pieces of slice lemon

1/2 cup of soy sauce or Bragg aminos

dried bay leaves

1 tsp salt

1 tsp sugar

1/2 tsp black pepper

sliced ginger (about 1/4 cup)

1 tbsp of oil

1 tsp of sesame oil

Procedure:

1. Drained and sliced the tofu and deep fry (you can pan fry also), set aside.

2. Slice the lemon and ginger and set aside.

3. In a bowl combine, the soy sauce, lemon juice, bay leaves, salt, pepper and sugar stir well, this will be our adobo sauce.

4. In a hot pot, put the oil and sauté’ the sliced lemon, ginger and about 3 pieces of bay leaves.

5. Stir in the fried tofu, and let it simmer for 2 minutes.

6. Add the adobo sauce,mix well and make sure that the tofu are fully coated with the sauce, simmer for 2 -3 minutes then add the sesame oil.

7. Offer and serve with love 🙂 Hare Krishna!

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What would it take for a noodle gaga like me? Simple, just dare to cook all those noodle varieties available. From pansit bihon to pansit palabok, Italian spaghetti to Korean jab chae. Heck, even from instant ramen to the unbeatable instant pancit canton, I tried it all and dig it! Come to think of it, I survived my college days by eating instant noodles. Yes, the lazy way of just putting hot water, and viola, you have a hot serving of a hearty noodle. But since I got married, cooking the instant way has to change, or else my husband will disown me,LOL! I’d been eating noodles since time immemorial, in which the amount of noodles I’d eaten could encircle the globe to-and-fro beating Michael Palen, hahahaha! So, this time, I dare myself to cook the famous Pad Thai. I had never cooked Pad Thai, and I always wanted to learn how to do it. At first, I was really intimidated, but after reading some blogs and articles, I conditioned myself not to back out.

One of the best blogs that I find very helpful on how to cook Pad Thai for beginners, is Chez Pim’s blog. In there, she thoroughly explained everything up to the last bits and pieces of ingredients, procedures, and even cooking tips. The article is a long read, but trust me, it’s worth your time. When you’re done reading it, I can assure you that you are now fully equipped on how to make your very first and own Pad Thai, just like me (^_^) Good luck on your Pad Thai quest, and soon enough, you’ll forget about take out!

Click here at Chez Phim on tutorial on how to cook Pad Thai.

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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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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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Bento is a Japanese way of preparing lunch boxes. It is mostly made up of rice, fish, meat, and egg. But now a days, bento has evolved, and it has lots of varieties.  Japanese moms actually designed bento boxes for thier kids in order to encourage the them to eat a variety of foods. Also, it helps in tricking the kids to eat foods that they don’t like to it at all, and one classic example is the greenly leafy healthy veggie. I used to religiously eat my bentos when I was at grade school, even if it includes the veggie that I totally despised before, the bitter gourd.

Lately, I’d been longing to make some bentos, but the only thing that stops me from moving my butt is my laziness. Then one day, my husband and I needs to go to Tampa for  some business, and he told me to packed some lunch since it’s gonna be a long day (duh! he just hate to eat outside,LOL). While checking the cooler to see if what can I whip from our almost bare fridge, making bento lunch boxes pops in my head right away.

Making bento is actually easy. You don’t need to make it fancy and intricate as the Japanese folks does, but to have the basic things in making it is a big help. So, for the basics, you just need rice (sushi rice), nori (dried seaweeds/sushi wrapper), some veggies and fruits, small containers (like a small paper/cupcake cup). You also need some toothpicks to sometimes  hold the food in place, and of course your bento box ( I just use the regular rectangular box). All of these are very easy to avail at your local Asian store. Once you have all of it, then you’re good to go.

When it comes on how to arrange your bento, there’s no pattern at all if which comes first. Whatever suits your needs, then go for it! All you need is your creativity and imagination, and just do things out of the box! You can make pakoras or samosas and have it arrange anyway you want. You can also put some accents for more colors, like cherry tomatoes, grapes, or even m n’ms will do.

If you’ve never tried making a bento box, now is that time to do it, hahaha! If you have problem with your kids on letting them eat some healthy foods, do it the bento way, and I’m pretty much sure it’ll work.

For more detailed steps and how tos in making a bento, I suggest to visit this site, http://lunchinabox.net/. If you have more questions about this, please don’t hesitate to ask. I’m just a click away, and I’ll be happy to be of service.

Some of the simple bentos that I made for my husband :).

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Contents: Seaweeds rolls, onigiri, veggie balls, kiwi, strawberry, candy,cherry tomatoes, and grapes

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Contents: Rice balls, veggie dogs, tofu, vegetarian brownies, gulabjamon, cherry tomatoes, and grapes.

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Contents: Rice rolls w/ cream cheese, tofu, veggie balls with broccoli and marinara sauce, edamame, and kiwis.

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Contents: Rice rolls, zucchini pakora, broccoli, and veggie dogs.

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Contents: Rice balls, steamed asparagus, spring rolls, and stir-fried noodles.

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And that’s me pigging out, 😀 LOL!

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Here is also a video of cute bento boxes. I’m sure we can get an idea or two from this video.

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A couple of days ago Radha Ramana and I had some mouth watering craving for lasagna, so we searched into one of Kurma Prabhu’s recipe book, and we found this excellent lasagna recipe. It is very simple to follow that even for somebody like me who haven’t cooked a lasagna in my entire life has no problem at all. Of course, with the help of my partner in crime, cooking lasagna for the first time is not just fun, but also a memorable gastric enticement experienced to relished!

The lasagna was “plump” because I didn’t wait and let it set for an hour, but it’s still oishi together with a simple salad!

Vegetarian Lasagna

By: Kurma Prabhu

Preparation and Cooking: 1 1/2 hours

Baking time: 45 minutes

Yield: 1 tray of lasagna, 30 cm x 20 cm x 8 cm (12 in x 8 in x 3 in )

This lasagna has five distinct ingredients: pasta, tomato sauce, bechamel sauce, spinach, and cheese.

Pasta

about fifteen 17 cm x 17 cm (7 in x 7 in) sheets of instant lasagna (400 g, or about 14 ounces)

Tomato Sauce

1/2 cup olive oil

1/2 tsp yellow asafoetida powder

1 cup chopped fresh basil

1 tsp dried oregano

1 tsp dried marjoram

2 bay leaves

1 tsp ground black pepper

1 medium eggplant, diced 3 medium diced peppers

24 medium tomato blanched, peeled, and chopped, or six 250 g tins Italian tomatoes cut into cubes (keep the juice)

1/2 cup black olives, chopped

2 tbsp tomato paste

1 tsp salt

1 tsp brown sugar

2 tbsp chopped fresh parsley

Bechamel Sauce

1/2 cup melted butter

1/4 tsp ground nutmeg

1/2 tsp freshly ground black pepper

1/2 cup sifted plain flour

4 cups warm milk

Spinach

1 large bunch of spinach leaves, separated, stalks removed, washed, blanched in boiling water and drained.

Cheese

375 g grated cheddar cheese

250 g grated mozzarella cheese

60 g grated parmesan cheese

1 tbsp grated parmesan cheese, reserved for garnish

To cook the tomato sauce:

1. Heat the olive oil under a moderate heat in a large, heavy-based saucepan. When hot, add th asafoetida. Saute momentarily; then add the fresh basil,oregano, marjoram, bay leaves, and black pepper and saute for another few seconds.

2. Add the eggplant cubes and stir fry for 2 minutes. Add the peppers, and stirring occasionally, cook them with th eggplant pieces until both are softened (about 3 or 4 mins).

3. Add the tomatoes and olives and stir well. Bring to a boil, reduce the heat slightly, and cook uncovered, stirring often, for about 1/2 hour or until it reduces and thickens. Add tomato paste, sugar,salt, and parsley, mix well, and remove from the heat.

To cook the Bechamel Sauce:

1. Place the melted butter in a heavy saucepan over a low heat and stir in the nutmeg, black pepper, and flour and saute until the mixture darkens slightly (about 1/2 min). Remove from the heat.

2. Gradually pour in the warm milk, stirring with a whisk until the sauce is smooth. Return to moderate heat and stir until it boils. Reduce the heat and simmer, stirring constantly until the sauce thickens to a thick-custard consistency (about 5 mins.)

To assemble the lasagna:

1. Combine all 3 cheese (except the reserved parmesan) in a bowl. Divide the tomato sauce and bechamel sauce into 3. Divide the cheese and spinach into 2. Divide the pasta into 5.

2. Spread one-third of the tomato sauce in the bottom of the tomato tray. Place one-fifth of the pasta sheets on top. Spread on one-third of the bechamel sauce then another one-fifth of the pasta. Spread one-half of the spinach leaves; then sprinkle half of the grated cheese on top.

3. Repeat this process twice more and you should end up with the bechamel sauce on top. Sprinkle with parmesan cheese. Place the lasagna in the top of a pre-heated 200 degree C/ 300 degree F oven and cook for 30 -45 minutes or until the top is slightly golden and the pasta “gives” when you stick a knife in it.It’s best to let the lasagna set for at least another hour before serving, as this”plumps” the pasta. Cut into squares and serve.

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