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 »

Grilled Zucchini and Bell Pepper Sandwich

Written and Posted by: Margie Babon

 

Zucchini is not only for meals but great in vegetable sandwich. Try to add some fresh herbs of basil or rosemary to add aromatic taste.

 

1 medium size zucchini

1 large red bell pepper

2 large slices of baguette bread

2 tbsp. sunflower oil

sea salt

vegan mayo for dressing

 

  1. Cut zucchini lengthwise making thin slices
  2. Cut large bell pepper into 4
  3. Over medium heat, warm griddle then arrange slices of zucchini and bell pepper
  4. Drizzle or brush sunflower oil in slices of vegetables then sprinkle sea salt
  5. Grill until veggies are soft and aromatic
  6. Prepare the sandwich. Warm slices of bread in a toaster
  7. Arrange grilled zucchini and bell pepper
  8. Add vegan mayo on top
  9. Makes 2 servings

 

Arrange slices of zucchini and bell pepper on griddle

 

Turn over the other side when veggies are well- grilled

 

Grilled zucchini and bell pepper is perfect to pair with juice or smoothie. Can be served as brunch or light dinner with pasta.

 

Guava Mint Sorbet

Written and Posted by: Margie Babon

 

 

Guava is extraordinary rich in Vit. C, lycopene and antioxidants which is good for the skin.  and regulates blood pressure. Mint is calming and soothing herb that aids indigestion and upset stomach. It improves oral health, and clears up congestion of nose and throat. A natural stimulant as well that relieves fatigue and depression. Fruit sorbet is perfect to serve during summer!

 

1 large ripe guava apple

or 5 medium size ripe guavas

2 tbsp chopped mint

honey or sugar as sweetener

2 tbsp flaxseed

6 cups water

ice cubes

1 lime

 

  1. Wash thoroughly ripe guava and chop to small cubes
  2. Wash mint leaves then chop
  3.  Using squeezer, squeeze slices of lime then set aside the juice
  4. Using blender, combine guava, mint, ice cube, lime juice, and flax seed.
  5. Blend until smooth
  6. Pour mixture in a freezer container rigid glass or small plastic tub then freeze for 12-15 hrs.
  7. Using fork, scrape the mixture after 4 hrs. then after every 2 hrs. to form ice crystal
  8. Makes 4-5 servings.

 

 

French Beans and Pasta Salad

Written and Posted By: Margie Babon

 

French beans or green beans are great to eat crunchy and little raw by blanching in boiling water. It has concentrated chlorophyll like beta-carotene that can be found in tomatoes and carrots. Green beans are excellent source of Vitamin K which our body requires for complete protein synthesis in blood and to help build strong bones.

Fresh spinach is heathy source of fiber and has Vit. K, high in Vit. C, folate, calcium, magnesium, and manganese. Choose the green dark leaf which has full concentration of chlorophyll like green beans.

While mustard seeds contain protein, calcium, and excellent source of omega-6 and omega-3 fatty acids. It has also Vit. E and Vit. A that is a great nutrient for hair growth.

 

 

200gms Bucatini pasta or spaghetti pasta

handful French beans (wash and snap the ends)

handful freshly picked spinach leaves (wash properly)

1 tbsp mustard seeds

4 cloves garlic

2 lemons, slice in wedges

200 gms slices of mushroom

¼ cup olive oil for pasta

4 tbsp extra-virgin olive oil for dressing

2tbsp olive oil for saute

sea salt and pepper to season

 

  1. Cook pasta according to instructions. Drain pasta and pour 1/4 cup olive oil and properly mix in pasta then set aside.
  2. Using a small pan over medium heat, warm olive oil for 5 seconds then saute garlic until light brown then add mushroom then saute for 10 minutes. Season with salt, set aside.
  3. Blanch French beans in a large bowl by pouring boiling water just enough for the beans and cover the bowl. Leave it for 3-4minutes. Drain and set aside.
  4. Prepare the salad. In a large bowl or plate, transfer the pasta and mix the French beans, mushroom, fresh spinach leaves.
  5. Prepare the dressing by mixing lemon juice and olive oil. Then drizzle in salad.
  6. Add mustard seeds and mix it properly.
  7. Serve French beans and pasta salad with slices of lemon wedges. Season with salt.
  8. You can serve it cold or in room temperature.
  9. Makes 3-4 servings.

Note: Bucatini pasta is larger than spaghetti pasta

 

Enjoying last few bites of french beans and pasta salad. Perfectly serve with french toast and coffee on the side.

 

Coconut and Fruit Salad

Written and Posted by: Margie Babon

 

Eat raw coconut meat, it is loaded with manganese, potassium and copper for proper heart function and muscle growth. Better use natural coconut milk rather than heavy cream full of chemicals and preservatives.

Palm nut and sweetened coconut meat can be bought in Asian stores. It is a Philippine product that we use to mix in halo-halo dessert. Like coconut fruit salad, the difference is it is not frozen but served with shaved ice and top with ice cream.

Relax your mind and have a bite of this yummy frozen coconut meat and fruit salad!

 

 

1 can fruit cocktail 450g (drain the syrup)

1 cup palm nut (sweetened jelly bean-shaped palm nut)

1 cup nata de coco (square sweetened coconut meat)

1 cup raw coconut meat

1 cup coconut water

500 gms shredded coconut meat

 

  1. In a large bowl mix fruit cocktail, palm nut, nata de coco and shredded coconut.
  2. Mix some sweet liquid from palm nut and nata de coco. About 4—6 tbsp.
  3. Use natural coconut milk. By using a blender, puree soft coconut meat and coconut water until liquid becomes white.
  4. Pour coconut milk in salad and mix thoroughly.
  5. Transfer fruit and coconut salad in a container with cover.
  6. Bring to freezer for 8-12 hours.
  7. Serve frozen. Makes 5-6 servings

 

Note:

If you prefer al-natural fruit salad, choose fruits that are soft to bite like pineapple, peaches, and papaya then chop it in small bits. You can also add some cherries or seedless sweet grapes.

 

Kaong or jelly bean-shaped palm nut is famous in Filipino dessert called “Halo-halo”

 

Use natural milk made of coconut meat and coconut water puree in a blender

 

 

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 different version of warm Gazpacho soup which tastes better. Zucchini is high in potassium, calcium, magnesium, folate, and protein and high in omega-3 fatty acids.

 

 

For the soup

1 ½ kilo red tomatoes

1 large zucchini

2 large red bell pepper

1 large bell pepper

4 cups vegetable stock

2 cups water

2 tbsp. olive oil

2 tbsp. red wine vinegar

1 red onion, chopped

sea salt

freshly cracked black pepper

2 tbsp. chopped basil

 

for Garlic Croutons

4 tbsp. olive oil

2 head garlic, minced

croutons

 

  1. Peel and deseed red tomatoes before chopping. Set aside
  2. Chop zucchini and bell pepper into small cubes. Set aside
  3. Chop red onion and set aside.
  4. In a deep casserole, combine vegetable stock, red wine vinegar, olive oil, red tomatoes, zucchini, bell pepper and simmer for 15 minutes over high heat.
  5. Using blender, puree 3 cups of soup then return the puree to casserole to combine. Add chopped onions and freshly chopped basil and simmer for another 15 minutes.
  6. Season with sea salt and freshly cracked black pepper.
  7. Transfer to a bowl and cover to chill for four hours.
  8. Serve with garlic croutons and chopped basil.

 

To make garlic croutons

  1. Using non-stick pan over medium heat warm 4 tbsp. olive oil then add minced garlic. Saute until light brown. Adjust heat if necessary not to burn the garlic.
  2. Add croutons until golden brown and mix with garlic.

 

Gazpacho is a Spanish-style soup made from tomatoes and other vegetables and spices, served cold. Perfectly pair with grilled ciabatta or toasted bread brushed in olive oil.

 

Related Post:

How to peel and deseed tomatoes:

http://www.creativegetarian.com/2014/11/07/how-to-peel-tomatoes/

How to make vegetable stock:

http://www.creativegetarian.com/2014/10/23/how-to-make-vegetable-stock/

 

 

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.

 

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