Puree of Vegetable Soup

Posted By: Margie Babon     2 tbsp. olive oil 3 leeks, including light green parts, finely chopped 4 carrots, peeled and slice in cube 3 zucchini (courgettes),  sliced  in clube 3 More »

Curried Corn Soup

Posted by: Margie Babon   Slices of lemon blend with the taste of curry makes this soup elegant to serve and taste special!   2 tablespoon olive oil 2 leeks including tender More »

Soba Noodle and King Oyster Mushroom Soup

Posted By: Margie Babon     300 gms dried soba noodles 6 cups vegetable stock 2 cups of water ¼ cup yellow miso 1 tsp. peeled and grated fresh ginger 200gms king More »

Split Pea Soup

    1 tbsp. olive oil 1 yellow onion, finely diced 1 celery stalk, thinly sliced 2 small carrots, peeled and thinly sliced 1 cup dried green or yellow split peas, rinsed More »

Herbed Cucumber Soup with Toasted Almonds

    2 medium size cucumber, seeded if necessary, coarsely chopped 6 cups vegetable stock 2 cups vegetable based cream ¼ cup finely chopped fresh flat-leaf (Italian) parsley 2 cloves garlic, minced More »

Tiny Mushroom Macaroni Soup

  In the Philippines, we have this version called “sopas,” –a macaroni soup with cabbage, string beans, carrots and milk. This recipe doesn’t contain any milk  to taste solely the distinct flavor of   More »

French Onion Soup

    2 tbsp. olive oil 4 large red onions, thinly sliced ¼ tsp. sugar 4 leeks, including tender green parts, thinly sliced 2 cloves garlic, minced 8 cups vegetable stock (mixture More »

Vegan Menudo

Written and Posted by: Margie Babon

 

 

Menudo is a Filipino dish simmer in tomato sauce. It is like the version of chili beans except Menudo is made of carrots and potatoes. In this recipe, we use defatted flour or Textured Vegetable Flour (TVP) is a highly nutritious soy product. It is a complete protein without fat that is excellent alternative to meat. A good source of dietary fiber, iron, magnesium and phosphorous. Whatever recipe you want to create, TVP makes a wide variety of dishes. Make sure that you buy TVP that is 100% gluten-free.

 

2 cups gluten-free TVP

5 potatoes, chopped in small cube

2 carrots, chopped in small cube

2 bell pepper, chopped in small size

1 stalk celery, chopped

½  cup cooked green peas

1/2 cup vegetable broth for saute

4-6 cups vegetable broth for simmering

1 cup tomato sauce

2 tbsp. tomato paste

2-3 tbsp soy sauce

2 tbsp. palm oil

4-6 cloves garlic, chopped

2 bay leaf

1 onion, chopped

Freshly cracked black pepper

Sea salt

 

  1. In a large sauce pan over medium heat, warm palm oil and saute garlic until you can smell the aroma then add chopped onions and saute for 3 minutes.
  2. Add tomato paste then saute for 2 minutes.
  3. Add potatoes and carrots and saute for 2 minutes then add ½ cup vegetable broth then saute for 5 minutes then add 1 cup tomato sauce
  4. Add soy sauce, bay leaf and 2 cups gluten-free TVP and 4-6 cups of vegetable broth then cover to simmer for 20-25 minutes until potatoes and carrots become soft.
  5. Add cooked green peas and the rest of the ingredients.
  6. Season with sea salt and freshly cracked black pepper
  7. Garnish with chopped cilantro and serve with rice

 

Enjoy Vegan Menudo with rye bread or rice

 

 

Herbed Pepper with Lemon

Written and Posted by: Margie Babon

 

Red bell peppers are high in Vitamin C and contains phytochemicals and carotenoids particularly beta-carotene which is a great antioxidant and has anti-inflammatory benefits. And lemons are also high in Vitamin C and potassium than apple and grapes that is good for the heart.

Chopped fresh basil mixed with chopped garlic, thyme, marjoram, rosemary, and oregano either fresh or dry herbs mix together is the most practical way to save money than buying Italian herbs in a pack. Herbed Peppers with Lemons can be served as side dish or appetizer. You can also serve this in mushroom sauce.

 

1 medium size zucchini, slice thinly

1 medium size eggplant, slice thinly

5-6 medium size red or green bell pepper, chopped into 4

2 lemons, slice thinly

1 sweet onion, slice thinly

6 cloves garlic, minced

½ tsp. thyme, chopped

1 tsp. rosemary, chopped

½ tsp. marjoram, chopped

½ tsp. oregano, chopped

handful fresh basil, chopped

sea salt

white pepper, crushed

4 tbsp. extra virgin olive oil

 

for the sauce:

1 tbsp. olive oil

2 cloves, chopped

2 tbsp. dark soy sauce

1 tbsp. unbleached flour, dissolve in warm water

sea salt

1 cup vegetable broth or water

chopped herbs

sea salt

2 tbsp. freshly squeezed lemon juice

 

  1. Arrange all the vegetables including lemon in a large foil. Make sure top is also covered.You can also do this in an open grill method.
  2. Add minced garlic and all the chopped herbs of thyme, rosemary, oregano, and basil.
  3. Drizzle with extra virgin olive oil.
  4. Add sea salt and crushed white pepper to season
  5. Over medium heat, roast mixed veggies for 10-15 minutes, turn to cook other side.
  6. While waiting for the veggies to roast, prepare the sauce.
  7. Over medium heat, warm olive oil in a small sauce pan.
  8. Saute chopped garlic until light brown then add water or vegetable broth
  9. Add dark soy sauce and simmer for 5-7minutes
  10. Add dissolved unbleached flour to thicken the sauce
  11. Season with sea salt and pepper
  12. Pour dark sauce to serve

 

Banana Fritters

Written and Posted By: Margie Babon

 

Cooking bananas originating from Philippines known as Saba bananas (or cardava bananas) are great source of energy as it balances water in the body and regulate heartbeat. Rich in antioxidants and B vitamins, saba bananas can be eaten raw or cooked and usually boiled or fried or mixed with other veggies as viand.  Mix cinnamon powder to add sweetness and aroma to banana fritters.

 

Ingredients:

10 Cardava Banana (saba)

2 small yellow banana

1/2 cup Unbleached flour (gluten free)

1 cup  organic soy milk

1/3  cup Muscovado sugar

1 tbsp Muscovado sugar for batter

Cinnamon (ground)

Palm oil for frying

 

  1. Slice banana in thin slices lengthwise. Set aside.
  2. In a small bowl, sift the unbleached flour then make a well at the center.
  3. Pour organic soy milk then add 1 tbsp muscovado sugar. Mix well for a creamy batter.
  4. Bring over small pan and heat ½ inch deep palm oil
  5. Dip 4 slices of cardava banana in a batter and fry until golden brown. Do in batches.
  6. Put banana fritters on kitchen towel to drain excess oil.
  7. Surface with muscovado sugar and sprinkle with ground cinnamon.
  8. For a crunchy bite, serve while hot.

 

Triple Mushroom Miki Guisado in Dark Thick Sauce

Written and Posted By: Margie Babon

 

Miki noodles is famous ingredients of Filipino cuisine noodle soup called Lomi which has egg, meat and chicken liver.  This yellow noodles have odd after-taste of bitter yet salty. In this recipe, we use dried Miki noodles that don’t have any after taste which is very delicious to try mixed with three different kinds of mushroom. Guilt-free and healthy stir-fry noodles in thick sauce completely vegan!

 

triple-mushroom-miki

 

Ingredients:

150 gms Oyster mushroom,

150 gms Shiitake mushroom, sliced

100 gms Black fungi, sliced

3 block of tofu, thinly sliced lengthwise

250 gms Miki noodles

6 cloves garlic, minced

1 red onion, chopped

1 tsp. chopped parsley

2-3 tbsp. Palm oil

1-2 tbsp    Bragg liquid aminos  (for veggies)

1 tbsp.   Bragg liquid aminos (for mushroom stir-fry)

2 tbsp dark soy sauce

200 gms cabbage, cut in strips

1 medium size carrots, sliced lengthwise

200 gms green beans, sliced lengthwise

3 cups water or vegetable broth

1/2 cup water from mushroom soak

¼ cup dissolved unbleached flour in water

sea salt

freshly ground black pepper

1 tsp. chopped parsley

 

 

Preparing veggies:

  1. Using deep sauce casserole, warm 3tbsp. palm oil over medium heat.
  2. Add garlic and saute for 1-2 minutes then add chopped red onion then saute for 2 minutes.
  3. Add shiitake mushrooms, oyster and black fungi. Mix together then add 1 tbsp. Bragg amino acied and stir-fry for 8-10 minutes. Add slices of tofu then stir-fry for another 5 minutes.
  4. Add the rest of the veggies and 1 tbsp . and saute for 2 minutes.
  5. Add 1 cup veggie stock or water then cover the casserole and simmer for 3-4 minutes.
  6. Transfer veggies to another casserole or pan or large ceramic bowl leaving the liquid in the casserole to use for the noodles then set aside.

 

Preparing Miki in thick sauce:

  1. Using the same deep casserole with the liquid from sautéed veggies, add 250 gms Miki noodles then add 3 cups of veggie stock or water. Add ¼ cup of water from mushroom soak. Do not cover the casserole and let it simmer for 15-20 minutes. Mix well the noodles making sure re it absorbs water.
  2. Add 2tbsp dark soy sauce and mix well.
  3. Add ¼ cup of dissolved unbleached flour in water to create thicker sauce. Mix well with noodles.
  4. Add sautéed vegetables and chopped pasrley and mix well.
  5. Add sea salt and freshly cracked black pepper to taste.
  6. Serve with slices of calamansi (Philippine lemon).
  7. Makes 5-6 servings.

 

triple-mushroom

The technique to make the menu tastier is on how you saute’ mushroom. The longer minutes you saute’ and stir-fry it, the more aroma it will give which means tastier.

 

 

 

Three-Herb Creamy Pesto

Written and Posted By: Margie Babon

 

Add a twist in your traditional pesto of basil and olive oil by adding non-dairy milk. This three-herb combination of garlic, basil and oregano makes this dish so delicious especially when served with veggie crackers.

three-herb-creamy-pesto

 

Ingredients:

500gms spinach fettuccini pasta

1 head garlic, minced

handful basil

¼ cup sunflower seeds

¼ cup nutritional yeast

¼ cup pumpkin seeds

1 tsp ground oregano

¼ cup olive oil for pesto and 2 tbsp for sauté

4tbsp unbleached gluten-free flour dissolved in warm water

1 ½ cups rice milk

Sea salt

 

Procedure:

  1. Cook the spinach fettuccini for 10-12 minutes in a boiling water. Add a tablespoon of oil and salt, drain and set aside.
  2. Prepare the nutty pesto by combining basil, sunflower seeds and ½ cup olive oil in a blender and blend until smooth. Add more olive oil if desired. Transfer the pesto sauce in a small bowl and set aside.
  3. Over medium heat, warm olive oil on a deep sauce casserole and saute minced garlic until slightly brown. Pour pesto and saute for 3 mins. Add rice milk and simmer for 5 minutes. Add flour then simmer for another 3 minutes.
  4. Add the spinach pasta and mix well in creamy pesto sauce. Season with sea salt then set aside.
  5. Roast pumpkin seeds and whisk olive oil and a tsp. of oregano.
  6. Serve creamy pesto with roasted pumpkin seeds.
  7. Makes 4-6 servings. Best serve with crackers of toasted multi-grain bread.

 

Malunggay Cold Noodles Salad

Written and Posted by: Margie Babon

 

Malunggay or Moringa Oleifera is a tropical tree same as horse-radish tree in Western places. Belongs to the list of super amazing food loaded with nutrients and minerals like calcium (which is 4x in milk), vitamin A (four times in carrots) and D, vitamin C (which is seven times in orange), flavonoids, antioxidants like beta-carotene, iron and potassium. Considered as miracle food that is anti-inflammatory and the strengthen immune system.

Try this simple recipe and enjoy malunggay leaves chilled mixed with cold noodles.

 

malunggay-cold-salad

 

250 gms. Malunggay flour noodles

1 cup malunggay noodles

200 gms. Oyster mushroom

4 cloves garlic

2 tbsp olive oil

3 tbsp low sodium soy sauce

sea salt

freshly cracked black pepper

2 cups vegetable broth or water

lemon wedges (to serve)

 

  1. In a large sauce pan, warm olive oil for 5 seconds then add minced garlic then sauté until light brown
  2. Add oyster mushroom and sauté for 15 minutes over medium heat
  3. Add Malunggay flour noodles and stir fry for 2-3minutes. Add soy sauce and water or vegetable stock and simmer for 10-15 minutes.
  4. Add Malunggay leaves and simmer for 5 minutes.
  5. Season with salt and freshly cracked black pepper.
  6. Transfer to a ceramic bowl and let stand for few minutes before putting in the fridge
  7. Chill for an hour. Serve cold with slices of lemon wedges. Best served with fresh fruits on the side.
  8. Makes 2-3 servings

 

Steam Cassava Cake

Written and Posted By: Margie Babon

 

cassava-3

 

Steam cassava cake is a famous Filipino dessert and afternoon snack known as “suman” in Tagalog. Cassava is a root crop that is rich in carbohydrates, fiber, calcium, manganese, iron and potassium. A good replacement for typical white bread since cassava is gluten free. Enjoy this cake with coffee, hot chocolate or tea.

 

     What you need

  • kilo cassava
  • cups brown sugar
  • cups grated coconut
  • banana leaves
  1. Wash cassava cake and clean thoroughly the outer skin to peel
  2. Cut cassava into smaller size that can easily grate
  3. Using large bowl, grate cassava and do not throw the liquid from grate. This will make cassava cake sticky and tastier.
  4. Prepare the wrap. Clean the banana leaves by using clean towel. Cut the banana leaves 6inches width, set aside
  5. Prepare the cassava cake. Add brown sugar to the grated cassava. Optional to add grated coconut.
  6. Prepare the filling. Mix the grated coconut and brown sugar in a small bowl.
  7. Spoon the cassava mixture to the banana leaves. Add small amount of filling on top. Roll the banana leaves and fold both ends. A kilo of cassava can make 20-25 wrapped cassava cake.
  8. Bring deep casserole and arrange the cakes by layer.
  9. Add 2 cups of water and boil for 20 minutes over high heat.
  10. Serve with grated coconut and brown sugar.
  11. Fridge the left over for 3 days or put in the freezer that last for a month.

 

cassava-raw5

Choose cassava that are fresh and the meat is white

cassava-raw6

Wash cassava and making sure the outer is free from soil and dirt

cassava-raw7

Put a lot of patient in grating the cassava cake

cassav-raw2

Optional to add grated coconut. You can add grated coconut as filling

cassava-raw1

Mix properly cassava cake, brown sugar and grated coconut

cassav-raw3

Prepare filling by mixing freshly grated coconut and brown sugar

cassava1

Spoon cassava mixture on banana leaves

cassav-raw4

Add filling on top then roll the banana leaves

steamed-cassava

Arrange cassava cake in a deep casserole then add water to steam

cassava-4

When cooked, you can smell the cassava cake and the coconut aside it turns to brown

cassava-2

Enjoy sticky cassava cake with your favorite tea or coffee or just a dessert

 

 

Vegetarian Pad Thai

Written and Posted By: Margie Babon

 

Enjoy this vegetarian Pad Thai with your own choice of nuts that you can mix aside from peanuts! This is so easy to prepare, just stir-fry the vegetables for 5 minutes while soaking Pad Thai noodles in cold water for 10 minutes.

The more you add cilantro as garnish and fresh lime juice, the more tastier this recipe could be. Add more adventure in Pad Thai by adding sambal olek for spicier noodles!

 

 Pad Thai-close up

 Ingredients

Rice Noodles Pad Thai

Mung beans sprout

Sesame seeds

Carrots, slice thinly (julienne)

Bell peppers, slice in strips (julienne)

4 blocks tofu, slice into cubes, fried, set aside

1 tbsp soy sauce

1 tbsp olive oil

Sesame oil

Sambal olek (for spice)

Sea salt

Freshly cracked black pepper

4 cloves garlic, chopped

1 medium size sweet onion, chopped

2-3 tbsp fresh lime juice

1 medium size lime, cut in wedges

½ cup chopped cilantro

Chopped nuts (peanut or walnuts)

 

  1. Soak rice noodles in cold water for 10 minutes or according to the package instructions.
  2. Warm large sauce pan in a high heat then add oil.
  3. Saute garlic until golden brown. Add onion then saute for another 3minutes until caramelized.
  4. Add mung beans, carrots, bell pepper, chopped cilantro and lime juice then cover and simmer for 3-5 minutes.
  5. Mix rice noodles and stir fry for 5 minutes.
  6. Season with salt and freshly cracked black pepper.
  7. To serve, top with tofu, chopped cilantro and peanuts. Add slices of lime wedges on side.
  8. Serve while hot!

 

Pad Thai-ingredients

Simple ingredients of vegetarian Pad Thai that you can mix together thru’ stir fry

 

Vegetarian Pad Thai

Serve vegetarian Pad Thai with fresh slices of lime wedges

 

 

Day 12- Hormones + Antibiotics = Milk Toxicity

Written and Posted By: Margie Babon

 

Day 12-Milk Toxicity

 

30 Days No Meat Diet Challenge

“Breast milk is perfect food for baby people, and cow’s milk is the perfect food for baby cows.”

Milk is high in saturated fat, calories and lactose. And if there is health benefits you can get from milk, it is too small. Milk is just a food. There is nothing special on it. Do we really need cow’s milk? I think we do not need cow’s milk, it is not really necessary considering it is not perfect for human. To be healthy, you do not have to drink milk. There are other ways to be healthy, there are other fruits and vegetables that contain protein and that can make you healthy without added hormones or antibiotics.

Cow’s milk is the first “foreign” proteins introduced to infants and kids which is too concentrated for human babies and has to be diluted to make an infant formula. Study shows that infants who had been breast-fed for longer period, the less their chance to develop autoimmune conditions. This observation, in turn, led to idea that children fed cow’s milk formulas might be more likely to develop type 1 diabetes, the type that starts in childhood.

 

Hormones added plus antibiotics
Like lactating human mothers, lactating cows secrete estrogen and other hormones into their milk. Natural milk from cow without any drugs included seems that estrogen and hormones has small effect to infants, children, or adult who drink cow’s milk. However, for greater profits and efficiency, cows are producing 20% more milk than typically they do if they are injected every two weeks of cow growth hormone. The hormone is known as recombinant bovine somatotropin (rbST).

The use of rbST has three issues that must resolve: the effects of rsBT on dairy cows, the effects of antibiotics to human health, and the effect of insulin-like growth factor to human health.

The effects on cows have to do with their skin during the biweekly injection of rbST to force them to produce more milk, their skin break and the infection started to develop. And that is where antibiotics come in. The more infections a cow develops, the more antibiotics she needs. Antibiotic gets into the milk she produces and into your digestive system when you drink the milk.

Another theoretical effect of drinking milk that it contains antibiotic can kill friendly bacteria in your intestine and encourage proliferation of unfriendly bacteria that resist treatment with these drugs.

 

Lingering doubts in Organic Milk
Horizon Organic the largest organic dairy in the U.S. proclaims on its milk cartons “Produced without the use of antibiotics, growth hormones an dangerous pesticides.” “Our cows are treated with respect and dignity, fed a certified organic vegetarian diet and never given growth hormones antibiotics…together we can change the world one organic acre at a time.”

This advertising campaign drives anti-organic into an anger that led them to develop a *website that expose marketing campaigns. They are questioning farm owner that if the cow is organically grown, how come after a decade, cow’s milk raise to more than 50,000 compare from year 1990 that only 2,00 cows are producing organic milk. *(visit www.stoplabelinglies.com)

In parts of the world where cow’s milk is not a staple of the diet, people often have less osteoporosis and fewer bone fractures than we do; they maintain calcium balance perfectly well on less than half the calcium intake recommended for Americans.

Dairy foods are not a nutritional requirement. Think of cows. Cows don’t drink milk after calf hood, but they grow bones that fully support 800-pound weights and more. They do this by eating grass. Grass has high calcium, and so does every other food plant: fruits, vegetables, grains, beans and nuts. These foods have small amounts of calcium compare to dairy foods, but small amounts add up can meet the required calcium that our body needs from day to day. People who eat greater proportion of foods from plant sources may do just well—or better—with less calcium in their diets from any source.

Milk is only just one food in the diet of people who can eat many different plant foods available without violence, drugs and toxic.

 

hormones

 

Cows-calcium

 

Day 11- Soul Calling

Written and Posted By: Margie Babon

 

30 Days No Meat Diet Challenge

Day 11-Soul Calling

 

Food is no longer sacred to us: in becoming too efficient we’ve changed its nature. –Mehmet Oz

People often ask my religion every time they learn I am a vegetarian and funny they often say I am Muslim. Of course they can’ say I am Hindu, I don’t look Indian. In Philippines, if you are not eating meat, you are Muslim. So I politely say, “No, I am not Muslim. Muslim doesn’t eat meat but they eat burger in Jollibee.”

My decision to fully embrace the diet of fruits and vegetables has never been connected to my religion. Catholic has no food restrictions except Lenten Season. The only religion that honors the sacredness of animals is Hinduism but then not all Hindu are vegetarian or vegan. Like Buddhist, some of them or most are still eating meat.

To choose our own diet is always a personal choice and not connected to religion that even within your own tribe, your own family, you’re not influenced by them and vice versa. If you’re the only vegetarian in the family, your parents, brother, sisters; they are not willing to give up eating meat and its difficult to convince them. The decision to change will always come from theirs not yours.

Food that we eat doesn’t only give life energy but it can also cause stress, heaviness and disease. The food that we eat could also make us energetic or lethargic. We are nature and we went through this mystery of creation like plants and animals. And to feed on artificial and processed diet, it is like you are creating walls between you and that divine soul in you. The food that we eat is affecting our spiritual life and to eat plant-based diet which comes from the ground, sprout from the soil of earth, we feel more grounded to earth, to nature, that gives us clearer thoughts with happiness and joy.

The food that we eat is considered as material because we live in a physical world. And once digested, vitamins and minerals go to the body and the waste part we eliminate. But the process of digesting foodis more than physical level. Everything around us is spiritual even the kinds and types of food we eat. If you are truly connected with yourself, your soul will tell you what to eat. Observe yourself if you get sick, no one will dictate you what to eat but your own spirit, your instinct will tell you what to eat because it knows what exactly your body and soul need that will bring healing more than the hunger you need.

Do try to feed yourself with junk food and processed food and negative thoughts and unhappiness will disturb you. Eating highly processed food full of chemicals like canned goods, biscuits, potato chips, colorful candies, processed meat, ice cream, coke, etc. cause people to become lazy and lethargic. And they become not interested in eating raw fruits and vegetables. They are so comfortable within their comfort zone that they keep eating just to fulfill the habit though they know that it is not good for the body. People become slave of processed food in order to join the crowd and be comfortable.

A person embarking on a higher spiritual journey, they see food as sacred, as sacred as their soul. And they have this wisdom that herbs, fruits and vegetables are “truly” food of their soul that refresh their mind, soothe their senses, cleanse their aura and make them grounded to the earth, to other creations and to the Divine creator.

There are old men and women in the rural areas or living in the provinces that choose not to eat meat but they don’t call themselves vegetarian or vegan. They know that vegetables are healing physically and spiritually and they need it as they grow old to have more connection with their own spirit and soul.

Imagine this, if you have your own garden and you watch your vegetables and fruits growing, and as you harvest, the joy and happiness it bring is incomparable. Gardening like other artistic hobby feeds our spiritual life. And what more if we eat fruits and vegetables, the energy it brings will brighten our soul.

Starting today be mindful and conscious on what you eat. Choose a diet that will uplift your spirit and soul and not just to fulfill your hunger and serve your bad habit of eating junk.

Eat whole food. Eat natural food. Eat food that doesn’t come from violence and harm. Become grounded by eating fruits and vegetables.

Awaken your soul. Step into a higher level of spiritual journey. Become vegetarian now!

If I had a dream, we’d all be eating more plants and less garbage. –Kris Carr

 

quote-vegan-food-is-soul-food-in-its-truest-form-soul-food-means-to-feed-the-soul-and-to-me-erykah-badu-68-68-06

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