Creamy Macaroni Soup

Written and Posted By: Margie Babon   The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little More »

Gazpacho

Written and Posted By: Margie Babon   To make vegetarian Gazpacho soup, omit the anchovy paste, instead use only natural chopped red tomatoes. By using zucchini instead of chopped cucumber makes a More »

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 »

Category Archives: Breakfast and Brunches

Sweet Chocolate Porridge (Champorado)

Written and Posted By: Margie Babon

 

sweet porridge

Sweet chocolate porridge or “Champorado” is a Filipino favorite breakfast or afternoon snack. Since Filipinos like sweet, this is all-time favorite that they pair with salty fish. This version is completely vegan by using  fresh coconut milk that has richer taste and makes the champorado creamier than processed milk in the box or can. Better to use raw cacao or dark chocolate than using chocolate powder which is highly processed. This vegan version of champorado is made from all-natural ingredients of raw cacao and fresh coconut milk.

 

 Ingredients: 

40 gms. raw cacao, chopped

Or dark chocolate

1 ½ cup sticky rice

10 cups water

2 cups coconut milk

2 cups brown sugar

 

  1. In a large pot over medium heat, boil sticky rice with chopped cacao or dark chocolate until rice become soft
  2. Add sugar and coconut milk and boil for another 5-10 minutes stirring and scraping the sticky rice at the bottom of the pot.
  3. Serve while hot.

 

Dorayaki Pancake – Vegan version

Posted By: Margie Babon

Three weeks ago, my nephew keeps on asking me to make a pancake of Doraemon called Dorayaki.

He is so curious what is the taste of it and why it is a favorite of Doraemon. Last night I teach him how to make a classic pancake and turn it to Dorayaki. After he finished putting the filling to pancakes, he was proud that he made it!

doriyaki 1

1 cup all-purpose flour

2 tsp. baking soda

1 ripe banana

2 cups homemade almond milk or rice milk

2 tbsp. brown sugar

1 ½ cup cooked sweet red beans (for the filling)

2 tbsp. vegetable oil

  1. In a ceramic large bowl, mash cooked sweet red beans. Set aside.
  2. Slice ripe banana and mash until creamy. Set aside.
  3. In a separate bowl, mix flour, baking soda and sugar.
  4. Pour rice milk or almond milk to a separate bowl and mix creamy banana.
  5. Pour milk and banana butter at the center of flour mix.
  6. Using non-stick pan over medium heat, brush 2 tbsp. vegetable oil.
  7. Spoon a butter of pancake and form to circle. Adjust to low heat when bubbles on pancake start to surface.
  8. Arrange a pair of pancakes and spread mashed sweet beans.
  9. Makes 4 pairs of small Doriyaki pancakes.

 

doriyaki 2

If you love sweets, this pancake fits your cravings.

 

 

Corn Tortilla and Chili Beans

Posted By: Margie Babon

 

Homemade tortillas serve with chili beans

It’s fun to make homemade food. You learn what the raw ingredients are, then find ways where you can find it and the process to prepare the recipe. The skills of making homemade food teach you how to be resourceful aside from being creative.

Like this new recipe for today. I learn this morning that making corn tortillas is so easy. And to pair it with chili beans is so yummy!

 

How to Make Corn Tortilla

Corn Tortilla

Using flat surface or griddle, grill tortillas for 3-4 minutes if you want it a little crunchy. If you want it soft, cook it for 1-2 minutes

 

What you need

1 cup of Masa Harina Corn Flour

¼ tsp. Sea Salt

¾ cup Hot water

 

Procedure

  1. In a large bowl, mix the sea salt and Masa Harina corn flour
  2. Slowly pour the water to the corn flour.
  3. Using spatula, mix well to get the consistency of the dough. Make sure that the dough is not sticky or dry.
  4. Using cling wrap, cover the dough and let it rest for an hour.
  5. Divide the dough into 6 equal parts and form it into 2 inches ball
  6. Using 2 sheets of wax paper, press the dough until it turns into flat
  7. Grill the flattened corn tortilla on a hot griddle or flat surface until the top looks cooked for about 2-3 minutes.
  8. Flip the other side and cook for another minute.
  9. Makes about 6 tortillas
Corn tortilla and wax paper

Using 2 sheets of wax paper, press the dough to flatten it

 

 

How to Cook Chili Beans

corn tortilla and chili beans

Corn tortillas with chili beans are perfect pair. This can be for a light dinner, snacks or brakfast

Beans are high in fiber, rich in protein, low in fat and contain no cholesterol.

What you need

1 ¼ cups 13 Bean Soup Mix (Unclle Bob), soaked overnight

2 quarts of water (for boiling)

1 medium onion, chopped

3 cloves garlic, finely chopped

2 tbsp. canola oil

1 ½  cup tomato sauce

1 tsp Sea Salt

½ tbsp.  chili powder

½ tsp Cayenne Pepper

1/t tsp dash of Pepper, freshly cracked

 

  1. Soak dried beans overnight. The drain in the morning.
  2. Bring a large casserole stock and boil dried beans in 2 quarts of water 30-45 mins. Set aside 1 cup of bean stock then drain the beans.
  3. Using a large sauce pan, warm canola oil then sauté garlic until light brown. Add onions and caramelized it for 3-4 minutes.
  4. Add cooked beans, chili powder, and tomato sauce and put 1 cup of bean stock.
  5. Simmer for 15 minutes.
  6. Add cayenne pepper, sea salt and freshly cracked pepper.
  7. Serve with corn tortillas while hot
  8. Makes 4-5 servings.

 

Banana Chocolate Pancake

 

It is always best to use local raw cacao chocolate and raw cacao nibs.

The problem with commercial processed chocolate  is that it has a mixture of animal bones to make it thicker. I had a very bad personal experience in eating commercial chocolate that I bite a small animal bone in a chocolate bar. Read this experience that I share publicly  in this link: http://www.hyperkreeytiv.com/animal-bone-in-the-chocolate/

After that experience, I use local raw cacao in making homemade chocolate.

Banana-chocolate pancake

 

6 medium size yellow bananas, sliced

250 gms.  All-purpose flour (plain, pre-sifted)

2 tbsp. sugar

4 tbsp. baking powder

¼ tsp. salt

2 cups 7-grain milk (or soy,rice milk and full cream)

2 tbsp. melted butter

4 tbp. raw cacao nibs (or chocolate chips)

2 tbsp. vegetable oil

1/44 cup raw bitter sweet melted chocolate

Confectionary sugar (for dusting)

 

  1. In small bowl whisk together flour, sugar and baking powder and salt. Set aside.
  2. Bring out blender and blend bananas with 1 cup of milk until smooth.
  3. Using another bowl, mix together banana smoothie and melted butter.
  4. Mix into the flour, combining well making sure no flour lumps. And add remaining 1 cup of milk.
  5. Add melted chocolate and chocolate nibs, mix well.
  6. Using non-stick pan, using flat wooden ladle, brush pan with vegetable oil.
  7. Add 4 spoonful batter and spreading out in circles. Cook for 2 minutes or until bubbles form on the surface. Flip pancake carefully and cook for another 2 minutes.
  8. Transfer pancake to a tray cover loosely with aluminum foil to keep pancake warm.
  9. Dust pancakes with confectionary powder.
  10. Makes 12 pancakes.

 

Banana-chocolate pancake-close up

Chocolate pancake is best to top with ice cream.

 

Apple Pancakes

 

apple pancakes2

 

1 ½ cup All-purpose flour (plain)

4 tbsp sugar

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp. Ground cinnamon

½ tsp. Ground nutmeg

1 ¼ cup Full cream milk

2 tbsp. Melted butter

1 Llarge banana

1 tsp. Finely grated orange zest

2 medium size Apples, peeled, cored, sliced lengthwise

2 tbsp. vegetable oil

Honey, as desired

 

  1. In a bowl, sieve flour to take out some lumps. Add sugar, baking powder, baking soda, salt, ground cinnamon and nutmeg. Set Aside.
  2. Using blender, blend banana in 1 ¼ cup full cream milk until smooth. Pour mixture into the bowl of flour mixture. Add finely grated orange zest and melted butter.
  3. Using non-stick pan, brush pan with vegetable oil.
  4. Using tablespoon, scoop 3-4 batter to pan spreading out into a circle. When large bubbles begin to appear in the center, flip pancake carefully with a thin spatula. Lower heat until edges of pancakes are golden.
  5. Using baking tray, transfer pancake and cover with aluminum foil to keep pancakes warm.
  6. Serve apple with honey or maple syrup with fruits.
  7. With 1 ½ cup of flour and 3-4 scoop of batter yields to 12 small pancakes.

 

Whole Wheat Walnut Pancakes

 

wholewheat walnut pancake

 

1 ½ cup whole wheat

4 tbsp sugar

1 tsp baking soda

½ tsp salt

1 ½ cup Soy milk

2 tbsp. Melted butter

1 Large banana

½ cup chopped walnuts

¼ cup chopped walnuts for garnish

2 tbsp. vegetable oil

Honey, as desired

 

  1. In a bowl, sieve wheat flour to take out some lumps. Add sugar, baking soda, salt, ground cinnamon and nutmeg. Set Aside.
  2. Using blender, blend banana with 1 ½ cup soy milk until smooth. Pour mixture into the bowl of flour mixture. Add ½ cup chopped walnuts.
  3. Using non-stick pan, brush pan with vegetable oil.
  4. Add ladleful of batter to pan spreading out into a circle. When large bubbles begin to appear in the center, flip pancake carefully with a thin spatula. Lower heat until edges of pancakes are golden.
  5. Using baking tray, transfer pancake and cover with aluminum foil to keep pancakes warm.
  6. To serve, garnish with chopped walnuts and maple syrup.
  7. Makes 8 pancakes.

 

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