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 »


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: Grains, Pulses and Tofu

Fried Milett Stuffed Peppers

Written and Posted By: Margie Babon


Millet is considered as ancient grain cultivated for nearly 8 million years ago. Like other cereal grain, it lowers bad cholesterol and is good for the heart. But this grain must be eaten in moderation even though it is gluten-free. Millet is high in calcium and very high in B Vitamins yet it contains goitrogen that suppress thyroid activity. So if you have iodine deficiency, it is not good for you to eat millet. Millet is perfect to cook as fried with basil, olive oil and some nuts.



3 large peppers, washed and clean core

2 cups fried millet, cooked

handful basil, chopped

2tbsp. olive oil

½ cup green peas, cooked

1 medium size peppers, chopped

½ cup chopped button mushroom

2-3 cloves garlic, chopped

sea salt

white pepper, ground


To Cook:

  1. Warm 2 tbsp. olive oil on medium pan over low heat for 5 seconds
  2. Saute chopped garlic until light brown
  3. Add chopped button mushroom and saute for 5 minutes.
  4. Add green peas, saute for 2 minutes
  5. Add cooked millet together with chopped peppers then saute for 3 minutes.
  6. Add chopped basil and cook for 2-3 minutes.
  7. Season with sea salt and white pepper
  8. Transfer to large ceramic bowl and set aside
  9. In a plate, bring out large peppers making sure the inside is clean
  10. Spoon fried millet until full.
  11. Bake large peppers grill peppers
  12. Perfectly served with sautéed veggies


Eat millet in moderation, though gluten-free and high in B Vitamins, it has goitrogen that suppress thyroid activity.



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



Fried Tofu with Coconut and Chilies

Posted By: Margie Babon


The aroma of coconut flakes smells good in this recipe. Try to boil first the tofu  before frying to make it firmer. Fresh tomatoes mixed with herbs is perfect as a dip.




100gms firm tofu, boiled and slice into cubes

All-purpose flour


Sea salt

Ground white pepper

Desiccated coconut

Cooking oil for frying


For the chilies:

2 cloves garlic, minced

Small red onion, finely chopped

1 cup freshly puree tomatoes

2 tsp. tomato paste

½ tsp. nutmeg

1 tsp. coriander

1 tbsp. soy sauce

1 tsp. brown sugar

1 red chilies, finely chopped

Chili powder

1 tbsp. vegetable oil

Sea salt and pepper to taste


  1. Combine all-purpose flour, breadcrumbs and sea salt and white pepper in a bowl.
  2. Toss the tofu in the mixture and roll in desiccated coconut.
  3. In a shallow pan, heat cooking oil and fry tofu in batches until golden brown. Drain in paper towel and set aside.
  4. In a separate wok, warm cooking oil and sauté garlic and onion.
  5. Add tomato paste and freshly puree tomatoes, soy sauce, coriander, nutmeg, chopped chilies, and sugar and simmer for five minutes.
  6. Add chili powder, sea salt and pepper to taste

Stir-fried Tofu with Orange and Fresh Pineapple

Posted By: Margie Babon


Taste the fresh orange juice and pineapple in this recipe which is best served as appetizer or with rice and steam veggies like broccoli. Also great with lettuce or pair with vegetable salad.

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250g firm tofu, cut into cubes

2 inch fresh ginger, peeled and grated

2 tsp finely grated orange rind

Canola oil for cooking
2 large onion, cut into thin wedges

3 cloves garlic, finely chopped

2 tsbp brown sugar

2 tsp white wine vinegar

250 gms pineapple, cut into bite-size

1 tbsp fresh orange juice


  1. Put the tofu, ginger, orange rind and some pepper in a ceramic bowl. Stir, cover and refrigerate.
  2. Heat the wok until very hot, add 2 tbsp oil. Stir fry the onion, garlic and brown sugar over medium heat for 2-3 minutes or until onion is soft and golden. Stir in the white wine vinegar and simmer for 2 minutes. Set aside
  3. Reheat the wok, add pineapple and orange juice. Stir-fry for 3 minutes or until pineapple is soft and golden. Stir in the onion mixture
  4. Reheat the wok and add 1 ½ tbsp. of the oil. Stir fry tofu in batches. Drain tofu on paper towel.
  5. Mix tofu and pineapple mixture to the wok over low heat. Season well and serve.


Almond and Tofu in Peanut Butter Sauce  

Posted By: Margie Babon


Almonds are not only for bread and pastries. Try to mix it for main entrée like this recipe combined with tofu. The taste of ginger combine with celery and peanut butter sauce makes it so mouthwatering. Almond and Tofu in Peanut Butter Sauce can be served as appetizer or as a meal with brown rice.  Almonds are great source of protein that lower cholesterol level. Eating almonds is choosing to have a heart-healthy diet.



Fried tofu blend with crunchy almonds is so good to serve for lunch or dinner.


500 gms. Firm tofu, cut in cubes, fried into golden brown

½ cup almonds, peeled

2 tbsp. canola oil

1 tbsp. soy sauce

3 cloves garlic, finely chopped

1 large white onion, chopped

Small portion of ginger, peeled, cut into strips

1 large red or green bell pepper, sliced into 6 medium size

3 stalk celery,  chopped about  ½ inch

2 tbsp. creamy peanut butter

1/4 cup warm water

1 tbsp. all-purpose flour dissolved in ½ cup warm water

Sea salt

Freshly cracked ground pepper


  1. Using large sauce pan over medium heat, warm 2 tbsp. canola oil for a minute.
  2. Saute ginger first until aromatic. Add chopped garlic, sauté until light brown.
  3. Add chopped white onion. Caramelized by sautéing for 4 minutes.
  4. Add fried tofu, bell pepper and celery.
  5. Add 1 tbsp. soy sauce and ¼ cup warm water. Simmer for 6minutes.
  6. Add peeled almonds, creamy peanut butter and dissolved flour. Mix well. Cover and simmer for another 3 minutes.
  7. Season with sea salt and freshly cracked ground pepper.
  8. Makes 4-5 servings.



Almond and Tofu in Peanut Butter Sauce is also great as appetizer or with brown rice.



Mushroom Congee

Posted By: Margie Babon


Mushroom congee with fried tofu

Congee with calamansi or lemon serve with fried tofu with sauce is a great breakfast or afternoon snack.

When vegetarian or vegan crave for congee even in a typical non-vegetarian restaurant, it is so rare to find congee without the taste of liver and intestine or other animal organs and even the meat stock. If you are a vegetarian for too long like me (going to 9 years now), even the taste of the meat in the veggie sauce or in a soup  taste awful because you know that what you eat comes from animal suffering. You cannot take it to swallow.

The fun of being a vegetarian is you will learn how to cook your own. You will learn how to make recipe tasty with the use of different herbs and spices. And you will crave for foods that are naturally prepared which means you eat food that you know the ingredients which means, food coming from your own kitchen. Instead of exposing yourself from a lot of msg when buying meal from restaurant, it is always always better to learn how to cook your own. Home food is still the best like this recipe of Mushroom Congee for today.

Mushroom congee

Have a bowl of mushroom congee this rainy season.



1 cup glutinous rice, washed

30 gms dried Shiitake mushroom

50 gms dried Black fungi mushroom

4 cloves garlic, chopped

Small portion of ginger, sliced

5 cups water

2-4 cups mushroom stock

2-3 tbsp. canolia oil

2 tbsp Garlic powder

Seasalt to taste



500 gmstofu, slice into cube, fried

Medium red onion, finely chopped

Calamansi (Philippine lemon) or lemon, sliced



Mixture of vinegar and soy sauce  and sugar or

Mixture of freshly squeeze calamansi juice,  soy sauce and sugar


Congee Garnish

2 bulb spring onion, finely chopped

Garlic powder

Freshly cracked pepper

Fresh slices of ginger

Roasted garlic


  1. Soak dried shiitake and black fungi mushroom for an hour
  2. Using medium size casserole, boil shiitake and black fungi mushroom 20-25 minutes.To drain, set aside mushroom stock.  Wait for mushroom to cool before slicing.
  3. In a large sauce pan, warm canola then saute ginger first. When aromatic, add chopped garlic and saute until garlic turn to light brown.
  4. Add slices of boiled shiitake and black fungi mushroom,saute for 5 minutes.
  5. Add mushroom stock and simmer for 5 minutes.
  6. Over medium heat, transfer simmered mushroom to a large stock pot. Add glutinous rice and water and boil for 20 minutes.
  7. While congee is boiling, keep on stirring congee making sure rice will not stick on the bottom of the pot.
  8. Add 2 tbsp garlic powder and salt to taste
  9. Ladle congee in a bowl, squeeze slices of calamansi then garnish with spring onion, garlic powder, slices of fresh ginger (optional).
  10. Serve with sidings of fried tofu cube with red onion garnish and sauce.
  11. Serve while hot.
  12. Makes 6-8 servings


fried tofu with slices of onion

Fried tofu garnish with freshly chopped red onion is a perfect siding for congee.

Congee is also best when served with fried bean sprout or in Filipino term, “Lumpiang Togue.” Will share next time how to make this authentic Filipino fried vegetable wrap.


Tofu with Carrot and Orange Juice Sauce


IMG_2257 copy


400 gms firm tofu

½ cup freshly squeezed orange juice

1 tbs. brown sugar

1 tbsp. soy sauce

2 tbsp. chopped Italian flat parsley

2 cloves garlic, crushed

½ tsp. grated fresh ginger

2 tbsp. olive oil

¼ kg. babybokchoy, cut into quarters lengthways


Carrots and Orange juice Sauce

1 medium size carrots, chopped into cubes

2 tsp. grated fresh ginger

½  cup orange juice

½ cup of liquid from boiled carrot


IMG_2223 copy

Marinade tofu overnight and refrigerate turning once.

  1. Drain the tofu, and then slice each tofu block into ½ inch thick then lengthwise.Layer the tofu in a square type dish.
  1. Make marinade. Bring a bowl to mix the freshly squeezed juice, sugar, soy sauce, parsley, garlic and ginger and drizzle over to the tofu layer. Cover and refrigerate overnight, turning once.
  2. Drain the tofu and reserve the marinade.
  3. In a large frying pan, heat 3 tbsp. oil and cook the tofu in batches over high heat for 3 minutes each side until golden. Remove and keep warm.
  4. Using a shallow sauce pan, simmer marinade for 2 minutes.

Adjust taste by adding salt, pepper or sugar. Transfer the sauce and set aside.


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  1. In a medium heat, bring out small wok and pour ¼ cup of water to a boil and add bokchoy and simmer for 5 minutes. Drain and set aside.
  2. To make the sauce, using small sauce pan, add 2 cups of water and boil carrots and grated fresh ginger and cover to simmer for 6 minutes. Transfer to food processor including the liquid then add ½ cup orange juice and blend until smooth.
  3. To serve, arrange the plate by creating layer of orange sauce, then bokchoy and tofu then drizzle with marinade sauce. Makes 5-6 servings.



Veggie and Tofu Kebab in Peanut Sauce


veggie and tofu kebab in peanut sauce


6 tofu block, 2”x2”, sliced in cube

1 red and 1 green medium capsicum (bell pepper)

2 zucchini, sliced in cube

4 small red onions, cut into quarter

200gms small button mushrooms

½ cup sesame oil


To add flavor in veggies

2 tbsp. orange rind (dry)

1 tsp. chili powder



1-2 tbsp. sesame oil


For peanut sauce

1 tbsp. sesame oil

1 small onion, finely chopped

1 clove garlic, minced

1 tbsp. lemon juice

2 tsp. chili paste

½ cup peanut butter

1 cup coconut milk

1 tbsp. brown sugar

½ cup chopped roasted peanuts

¼ cup Toasted sesame seeds



  1. Soak bamboo skewer in a hot water for 30mins.
  2. In a small bowl, mix together dry orange rind, chili powder, salt and pepper.
  3. Rub vegetables with the mixture whisking sesame oil. Make sure veggies, mushroom and tofu are rubbed properly with the orange rind mixture. Leave for an hour.
  4. When veggies absorbed the mixture, arranged vegetables on skewer  and grill veggies 10-15 minutes turning each sides.
  5. Using sauce pan, heat sesame oil over medium heat and cook the onion, garlic and chili paste, sauté until onion are soft and starting to caramelize. Reduce the heat; add peanut butter, coconut milk, sugar, tamari and lemon juice. Mixing well, simmer for 10 minutes until sauce thickens.
  6. If the sauce is too thick, add water.
  7. Serve veggies kebab with roasted sesame seeds.


grill-veggie skewer

Arrange skewer properly on a grill pan.


veggie kebab

Mixture of orange rind and chili powder makes this veggie kebab taste yummy.


veggie kebab with sauce

Put peanut sauce on skewer and garnish with toasted peanut.


Tofu in Broccoli Cream with Spicy Noodles


Tofu in Broccoli Cream with Spicy Noodles


5  block of tofu, cut in the middle lengthwise

1 ½  cup broccoli florets

½ cup shiitake mushroom

2-3 cloves garlic, finely chopped

1 small sixe red onion, finely chopped

4 cups vegetable stock

Small size yellow ginger, crushed

Sea salt

1 tsp. flour

2 medium size red bell pepper, finely shopped

Vegetable oil

200 gms. Enrich flour noodles

Chili flakes


  1. In a small casserole, boil tofu block, broccoli florets and shiitake mushroom for 8-10 minutes. Drain veggies separating tofu. Using paper towel, drain tofu for 20minutes. Boiling tofu before frying makes it firmer to bite.
  2. In a frying pan, add 6 tbsp. vegetable oil and fry tofu until golden then set aside.
  3. Using a blender, blend broccoli florets and shiitake mushroom with 2 cups of vegetable stock. Set aside.
  4. Boil 200 gms. noodles, add small amount of oil and salt to taste. Drain, add chili flakes and set aside.
  5. Bring out pan and warm 3 tbsp. vegetable oil and sauté garlic, yellow ginger and red onion for 5 minutes. Add bell pepper and sauté for another 5 minutes. Add tofu block, 2 cups vegetable stock and broccoli mixture. Add sea salt to taste and simmer for 10 minutes. Add dissolved flour and simmer for another 5 minutes or until broccoli cream becomes thick.
  6. On a large plate, arrange tofu block and spicy noodles. Top with broccoli cream and garnish with red bell pepper and shiitake mushroom.


Herbed Broccoli and Leek Soup



Broccoli and Leek soup-final 1


2 tbsp olive oil

1 medium size broccoli (300gms), slice florets in 1 inch, stalks in ½ inch

3 large leeks, thin slices

Unsalted butter (optional to add)

6 cups vegetable stock

1 cup finely chopped fresh basil

½ tsp. dried rosemary, finely chopped

Kosher salt

White pepper


For garnish: Garlic croutons and Sour cream (or yoghurt)


  1. Warm 2 tbsp. olive oil in a pan
  2. Saute thin slices of leek for 5 minutes until soft and aromatic
  3. Add broccoli florets and stalk
  4. Pour 6 cups of vegetable stock and simmer for 20-25 minutes.
  5. Bring out the blender and blend broccoli and leek together with the stock per batch.
  6. In a pan, warm a small slice of butter about 1 inch x 1inch cube (optional, if you are vegan, just simmer the soup)
  7. Simmer the soup for 5 minutes, continue stirring until soup thickens
  8. Add kosher salt and white pepper to taste
  9. To serve, garnish with sour cream and garlic croutons
  10. Makes 4-5 servings


How to make garlic Croutons

  1. Warm butter in a pan
  2. Toast finely chopped garlic until golden brown
  3. Add croutons and saute for 5 mins. in a low heat
  4. Using paper towel, drain croutons and garlic


with Garlic Bread-final 2You can put sour cream or yogurt to serve. Best also served with toasted garlic bread.


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