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: Stir-fry

Mushroom Glaze

Written and Posted by: Margie Babon

Sesame seeds is one of the ancient condiments that is high quality protein. It is also a good source of vitamins and minerals like iron, fiber and magnesium.

 

  1. Wash the mushroom, properly and drain
  2. Slice the green beans lengthwise, set aside
  3. Thin slice the bell pepper, set aside
  4. Warm cooking oil using deep pan over medium heat
  5. Saute first crushed ginger for less than 5 minutes or until aromatic
  6. Add crushed garlic then saute until light brown
  7. Add chopped onions to saute until caramelized
  8. Add slices of mushroom and saute 5-7 minutes
  9. Add slices of green beans and bell pepper and vegetable stock
  10. Add dark soy sauce and sesame seed
  11. Cover the pan and simmer for 5 minutes.
  12. Thicken the sauce by adding dissolved all-purpose flour.
  13. Simmer again for 3 minutes.
  14. Season with sea salt and freshly ground pepper
  15. Serve with rice

 

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.

 

 

 

French Beans with Almonds and Mustard

 

To serve half-cooked French beans is so crunchy, perfect as appetizer or side dish.

close-up_French beans

 

¼ kilo French beans

30gms sliced almonds

1 tbsp. olive oil

3 garlic cloves, minced

1 tbsp. Dijon mustard or 1 tbsp. ground mustard

Salt

Freshly ground pepper

 

  1. Bring a casserole with three-quarter full water, slightly salted to a boil in a medium heat.
  2. Add French beans and boil until 5minutes, half-cooked. Drain and set aside.
  3. In a pan, warm for 30seconds olive oil and sauté minced garlic.
  4. Add drained French beans, mustard, salt and freshly ground pepper.
  5. Sprinkle almonds and toss until well combined.
  6. Makes 3-4 servings.

 

French beans

This recipe is perfect for parties and special dinner. Mustard tastes perfectly with olive oil.

 

 

Stir Fry Broccoli Leaves

 

Don’t throw those broccoli leaves every time you buy broccoli from the market.

Broccoli leaves are perfect for stir-fry, stew, and steam for noodle soup or even just as simple side dish  in saute or steam with  garlic and olive oil.

Broccoli leaves stir-fry

 

2 cups broccoli leaves

½ cup broccoli florets

6 tofu block, 2” x2 “,  cut tofu  into 6 triangular thin slices per block

1 small red onion, chopped

4 cloves of garlic, whole

½ cup leek, white part only, slice thinly

1 ½ cups fresh shiitake mushroom

3 tbsp soy sauce

½ tbsp flour, dissolved in warm water

2 cups vegetable stock

2 tbsp vegetable oil

Sea salt

Freshly cracked pepper

 

  1. Warm vegetable oil in a saucepan medium heat. Saute whole cloves of garlic for 5minutes.
  2. Lower  heat, add onion and leeks until aromatic.
  3. Add shiitake mushroom, tofu and soy sauce, saute for 5-8 minutes.
  4. Add vegetable stock, dissolved flour and broccoli leaves and florets, simmer for 15minutes.
  5. Add sea salt to taste.
  6. Finish with freshly cracked pepper.
  7. Serve with rice. Makes 4-5 servings

 

 

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