Vegetarian recipes...PART 4,grub from peta 2

Mango Creamsicle-Like Smoothie

1 mango, cut into pieces and frozen
1/2 cup pineapple chunks
1/3 cup vanilla soy milk
1/3 cup mango-pineapple fruit-and-veggie juice
1 scoop vanilla soy-protein powder
Couple ice cubes

• Put all the ingredients in a blender and mix until creamy.

Makes 2 smoothies

Easy Nachos

1 can black beans
1 cup salsa
1/4 cup nutritional yeast
1 bag tortilla chips
1-2 diced tomatoes
1/2 cup chopped cilantro
2-3 diced green onions

• Drain and heat the black beans.
• Mix the salsa and the nutritional yeast in a separate, small container and heat.
• Arrange the chips on a plate and top with the beans, salsa-yeast mixture, chopped tomatoes, cilantro, and onions.

Makes 4 to 6 servings

Chocolate Banana Pudding

1 banana
2 cups soft silken tofu
1/3 cup cocoa powder
1/3 cup sugar

• Throw everything into a food processor and blend until smooth.
• Chill and serve.

It’s also great for dipping strawberries!

Makes 4 servings

Chunky Monkey Soy Shake

1 cup soy milk
1 banana
1 Tbsp. sweetened chocolate powder
2 Tbsp. roasted cashews

Pour the soy milk into the blender, then add the rest of the ingredients.

Blend until creamy.

Makes 1 shake

Vegan Grilled Cheese

2 Tofutti cheddar slices
2 slices bread
Margarine

Put both slices of cheese on one slice of bread and cover it with the other slice. Spread the margarine on the outside of each slice of bread and heat in a pan until the cheese is melted and the bread is browned.

Makes 1 sandwich

Sarah’s Famous Seven-Layer Dip

1 can vegetarian refried beans
1 pkg. Mexican-flavored ground meat substitute (try Yves veggie ground round)
1 cup salsa
2 cups shredded cheddar-flavored vegan cheese
1 cup guacamole
1 container vegan sour cream
1/4 cup chopped green onions
1/4 cup chopped cilantro

Spread the beans onto the bottom of a 9x3-inch serving tray that’s about 1 1/2 inches deep. Add a layer of vegetarian meat. Next drain the excess liquid from the salsa and spread over the vegetarian meat. Cover with half of the vegan cheese, then the guacamole, followed by the vegan sour cream. Top with the remaining ingredients. Serve immediately or refrigerate if you prefer it chilled.

Makes approximately 10 servings

Festive Salsa

1 Tbsp. roasted hot oriental peppers, chopped
1 cup fresh or frozen green or red mild to medium chili peppers
1 cup tomatoes, seeded and finely chopped
1 cup white onion, peeled and finely chopped
2 cloves fresh garlic, peeled and finely chopped
2-3 tsp. vinegar
Salt and pepper, to taste

Mix the ingredients together in a blender for a few seconds. It should be like a thick juice with some chunkier pieces.

Makes approximately 6 servings

Yummy Creamy Salsa

3 Tbsp. Tofutti Better Than Cream Cheese
1 cup salsa

Mix the ingredients together and enjoy with some nacho chips or veggies.

Makes 1 cup

Vegan Peanut Butter Granola Mix

1 cup pretzel sticks, broken in half
1 cup raisins
1 cup Nature Valley® Crunchy Peanut Butter Granola Bars, crumbled into small pieces
1/2 cup sunflower kernels

Combine all ingredients into a gallon-size plastic bag and shake until completely mixed.

Makes 3 1/2 cups

Spicy Green Beans

1 can fancy sliced green beans
1 Tbsp. vegan margarine
1 Tbsp. salsa
1/2 tsp. spicy sesame seed oil

Mix and microwave.

Makes 3 servings

Kooky Vegan Ramen Noodles

1 package of Top Ramen Oriental Noodles
Dash extra-virgin olive oil
Dash soy sauce
Pinch garlic powder
Seasoning salt, to taste

Boil the Ramen noodles for 3 minutes in 2 cups of water (instructions on pack) and discard the flavor packet. Drain the noodles thoroughly, dump into a bowl, and add the olive oil, mixing so that it coats the noodles—you should be able to move the noodles freely with no sticking. Add the soy sauce slowly because you don’t want it to overpower the dish—the noodles should have a light brown coating. Add a pinch of garlic powder and a little seasoning salt and stir thoroughly.

Makes 1 serving

Mushroom Veggie Sandwiches

2 tsp. balsamic vinegar
1 large clove garlic
Salt and pepper, to taste
4 Tbsp. olive oil
2 large portobello mushrooms
1 large tomato
1 small yellow squash
1 green pepper (or red or yellow, if desired)
8 slices whole wheat bread

Put the vinegar, garlic, salt, pepper, and olive oil in a small jar and shake well. Slice the veggies and brush with the oil mixture. Bake at 350°F for 15 minutes (or until done), flipping once while baking. Spread on the bread.

Makes 4 sandwiches

Berry Banana Smoothie

4 frozen strawberries
1 frozen bannana
1/2 cup fresh blueberries
1/4 cup apple juice

Blend all the ingredients together and enjoy right away.

Makes 2 servings

Bean Dip Delight

2 tsp. olive oil
1 large onion, finely chopped
1 hot pepper, diced
2 to 3 garlic cloves, peeled and crushed
1 24 ounce can of kidney beans
5 to 6 ounces salsa

Heat the olive oil in a medium sized saucepan and saute the onion, diced pepper, and garlic until the onion is clear. Add the drained kidney beans and salsa, then cover and simmer for about 20 minutes, until the beans are soft, then mash with a fork or a potato masher. To thin the mixture, add tablespoons of the reserved bean liquid until reaching the desired consistency. Serve with tortilla chips or baked pita wedges.

Makes about 4 cups

Simply Delicious Tomato Soup

1 can tomato soup
1 Tbsp. vegan sour cream
1 tsp. dill
Dash pepper

Heat all ingredients in a pot, stir, and enjoy!

Makes 2 servings

Boca LT

1 Boca burger
2 slices whole-wheat bread
Vegan mayo, to taste
Few pieces lettuce
Few slices tomato

Heat the Boca burger in a pan and toast the bread. Spread mayo on the bread, add lettuce, and tomato.

Makes 1 sandwich

Fancy Thai Ramen

1 pkg. ramen noodles, any flavor (the flavor packet won’t be used)

1/4 cup peanut butter, chunky or smooth
2 Tbsp. soy sauce
3 Tbsp. vinegar
1 Tbsp. sesame oil
Sugar, to taste
Veggies of your choice, optional

Boil and drain the ramen noodles. Add the peanut butter, soy sauce, vinegar, and sesame oil and stir well. If desired, add the sugar and veggies. Enjoy.

Makes 1 serving

Hummus

1-1/2 cups chickpeas (dry or canned), cooked and drained
3 Tbsp. tahini (sesame paste)
3 Tbsp. fresh lemon juice
2 Tbsp. vegetable oil
1 Tbsp. olive oil
2 garlic cloves, minced
1/4 tsp. ground cumin
1/8 tsp. salt, optional

Place all the ingredients into a food processor and mix until smooth.

For a spicier version, add:
1/4 cup scallions, chopped
Tabasco sauce, to taste

For a heartier version, add:
1/3 cup carrots, finely shredded
1/3 cup fresh parsley leaves, lightly packed
1/4 cup sliced scallions (white and green parts)

Makes approximately 4 cups

Mango Lime Cooler

2 large mangos, peeled, seeded, and cubed
1/2 cup sugar
1/2 cup freshly squeezed lime juice (about 6 limes)
2 cups cold water
1 cup ice

Combine all the ingredients in a blender. Blend on high speed until smooth. Then, kick back and enjoy the perfect summer drink!

Makes 4 servings

Mock Tuna Salad

4 cups garbanzo beans, cooked and drained
1 cup celery, finely chopped
1/2 cup onion, finely chopped
1-2 Tbsp. nutritional yeast flakes
Vinegar-free pickle relish, to taste (optional)
Egg-free mayonnaise, to taste
Sea salt, to taste

Mix all the ingredients except the egg-free mayonnaise together, mashing the garbanzos slightly as you mix. Add the "mayonnaise" until the salad is as moist as you like.

Quick & Easy Pita Pizza

1 pita
1 jar vegan pasta sauce
1 bag shredded vegan cheese
Fruits or veggies of your choosing
Vegan “pepperoni” or other mock meats of your choosing

Fill the pita with the pasta sauce, vegan cheese, fruits, veggies, and faux meat. Put the fully loaded pita in the microwave for 2 minutes. Voilà!

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Vegetarian recipes...

For vegetarians..and for people who want to be a vegetarian for a moment..

:) for people who have concern for animals and for people who simply wants to stay fit! :)

nakalimutan ko na kung sinong nagbiay nito mga recipes na to..but anyways,thank you!

you know who you are...:)

Vegie bagoong

Ingredients

1 latang tausi

1 kg kamatis

katiting na luya

2 pirasong tokwa

paminta at asukal ayon sa panlasa

Direction

1. I-blend ang lahat ng sangkap

2. Pakuluin hanggang lumapot

3. Lagyan ng paminta at asukal ayon sa panlasa

May iba't ibang alternatibo sa tokwa (dahil ito ang nagbibigay "laman" sa ating bagoong). Maaaring gamitin ang aliman sa sumusunod:

1. Binusa at saka dinurog na vegie flakes

2. Ground TVP

3. Ground gluten na dinurog pang muli sa blender

4. Kinudkod na niyog

Orange Sago Pudding

Ingredients

1 k mini sago pearls (2 bags)

1 liter of orange juice (no sugar added brand)

orange extract

1 k white sugar

4 boxes of cream

1-2 packs of pinipig

500 mg. vegetable oil

1 jar of Dole Mandarin oranges (optional)

Direction

Bring 10 cups or more of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour into a sieve, rinse with running tap water and drain. Pour the sago into jelly molds, and refrigerate overnight.

In a small saucepan, stir together the palm sugar and water. Stir in orange. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.

Cut the puddings into squares, and serve with the orange cream separately for each person to pour over their serving. Pour orange cream sauce and sprinkle with pinipig. Top them with mandarin oranges.

Orange Cream

Combine 4 boxes of cream with 1 cup of orange juice. Put half a teaspoon of orange extract.

Pinipig

Cook pinipig in hot oil until puffed and brown. Sprinkle with sugar. Remove pinipig from oil and set aside to cool on top of paper towels.

Tinanglarang seaweed

Ingredients

Tanglad (lemon grass)

Dried seaweed (mabibili sa Hi-Top; piliin ang kombu o kaya iyong shredded)

Dahon ng malunggay (alugbati, talbos ng kamote o kahit anong green leafy vegetable)

Carp patis o asin

Vegetarian chicken powder (optional)

Direction

1. Pakuluin ang tanglad (binuhol at pinitpit) sa tubig. (Tantiyahin ang dami batay sa bilang ng kakain.)

2. Itambog ang seaweed. (Isang dakot para sa dalawang katao). Haluin.

3. Lagyan ng konting Carp patis o asin at isang taktak (may maliit na butas) na vegetarian chicken powder.

4. Itambog ang gulay. Haluin.

5. Patayin agad ang kalan para hindi malaga ang gulay. Ihaing mainit na may kasamang pagmamahal

Vegetarian Tinola

Ingredients

1 papaya or sayote

1 bunch sili leaves

Lemon grass

Ginger

Carp patis

Black whole pepper

Vegetarian chicken powder

Miswa

Direction

1. Boil lemon grass and ginger in water

2. Boil papaya or sayote next.

3. Sprinkle vegetarian chicken powder, black whole pepper, little amount of carp patis. Mix.

4. Put miswa and sili leaves while boiling. Mix.

5. Remove casserole from fire. Serve hot.

Vegetarian Sinigang

Ingredients

sitaw, talong, labanos, okra, gabing pansigang, dried seaweed (optional), kamyas o sampalok, kangkong, siling berde, carp patis, vegetarian chicken power

Direction

1. Ihanda muna ang lahat ng sangkap na mga gulay. Hugasan bago putulin o hiwain.

2. Ilaga ang sampalok o kamyas. Hanguin. Pisain at katasin. Lagyan ng konting tubig para hindi mapaso habang nagkakatas. Salain.

3. Ilagay ang sinalang pang-asim sa kumukulong tubig. Ihulog ang binalatan at hiniwang gabi. Ilaga.

4. Isunod na ihulog sa kumukulong umasim na sabaw ang sitaw, talong, okra at labanos. Takpan hanggang maluto. Ingatang malaga nang husto.

5. Lagyan ng vegetarian chicken powder. Timplahan ng carp patis. Ihulog ang kangkong at siling berde. Haluin habang kumukulo.

6. Patayin ang kalan. Ihaing mainit ang sinigang.

Nice, kung lalagyan mo ng dried seaweed, ilagay mong kasabay ng kangkong at siling berde. Tiyakin mo lang na konti ang carp patis at vege chicken powder dahil baka umalat. Maalat-alat na rin kasi ang seaweed. Tiyakin mo ring nag-aagaw ang asim at alat. Meaning, balanse lang ang lasa para di naman mapapikit sa asim ang kakain o mapalundag sa alat.

Vegetarian Sisig

Ingredients

Tofu/tokwa

Vege meat/TVP

Japanese tofu in tube

Red bell pepper

Green peas

Ginger

Ground pepper

Olive oil, vegetable oil

Soy sauce

Lemon/calamansi

Siling labuyo

Direction

1. Soak TVP in hot water. Stand to cool. Squeeze. Do this twice to remove its after taste. Put the squeezed TVP in a bowl.

2. Marinate tofu and TVP in soy sauce, ground pepper and calamansi.

3. Roast tofu/tokwa and vegemeat/TVP. Stand to cool. Chop into pieces.

4. Put into frying pan with small quantity of hot vegetable oil. Fry while continuously stirring to avoid further burnt.

5. Pour liquefied ginger (from a blender) into the pan.

6. Include the green peas. Stir.

7. Pour excess marinated sauce into the pan. Boil while stirring.

8. Sprinkle ground pepper. Put the red bell pepper.

9. Mix with olive oil.

10. Put Japanese tofu on top (in circular motion) as a décor.

11. Put siling labuyo on top.

12. Serve while hot. Squeeze lemon last.

Vegetarian Kare-kare

Ingredients

Tatlong tali ng petsay

Isang buong puso ng saging

Isang taling sitaw

Kalahating kilong talong

¼ kilong binusa at dinikdik na mani

Kalahating tasang binusa at giniling na bigas

Atsuete (kinatas)

Asin

Isang kutsarang vegetarian chicken powder

(nasa lata ito at mabibili sa Chinese store)

Direction

1. Magpakulo ng sampung tasang tubig.

2. Ilaga ang hiniwang pusong ng saging, talong at sitaw.

3. Kapag medyo luto na ang tatlong naunang gulay, isunod ang tangkay ng petsay.

4. Lagyan ng konting asin at isang kutsarang vegetarian chicken powder. Alalahaning kailangang matabang lamang ang timpla dahil maalat na ang vegetarian bagoong na kasama ng vegetarian kare-kare.

5. Itambog ang petsay. Haluin. Hanguin. Ibukod.

6. Hinaan ang apoy sa kalan. Itira sa kaldero ang sabaw.

7. Ihalo sa sabaw ng gulay ang dinikdik na mani, binusa at giniling na bigas, at atsuete. Muling lakasan ang apoy. Pakuluin. Bantayan para hindi umapaw.

8. Haluin nang haluin hanggang sa lumapot.

9. Ihalo sa sarsa ang ibinukod na gulay. Patayin ang kalan.

10. Ihaing mainit na may kasamang vegetarian bagoong.

Vegetarian Bagoong 2

Ingredients

Kalahating kilong tawsi (dinurog sa blender)

Kalahating kilong kamatis (dinurog din sa blender)

Isang niyog (pigain para sa kaka at pangalawang gata)

1/8 kilong luya (dinurog sa blender)

Limang siling berde(dinurog sa blender)

Limang siling labuyo

Direction

1. Pakuluin sa kawali ang pangalawang pigang gata ang tawsi, kamatis, at luya hanggang sa medyo matuyo.

2. Ibuhos ang kakang gata. Patuloy na pakuluin. Ihulog sa kumukulong tawsi ang dinurog na siling berde. Haluin nang haluin upang hindi magtutong sa ilalim.

3. Kapag nagmantika na ang gata sa vegetarian bagoong, ilagay sa ibabaw ang siling labuyo. Patayin ang kalan.

4. Ihaing katabi ng vegetarian kare-kare

Vegetarian Bopis

Ingredients

1 kilo mushroom meat

1 medium size green bell pepper

1 medium size carrots

1 small size radish

1 small size ginger

pamintang durog

Carp soy sauce

Vinegar (mas mainam kung natural na vinegar)

Cooking oil (mas mainam kung virgin coconut oil)

Direction

1. Hiwain ng maliliit at maninipis ang mushroom meat, green bell pepper, carrots, radish, at ginger (for better food presentation at easy chewing).

2. Igisa ang ginger sa cooking oil until golden brown.

3. Isunod ang mushroom meat. Lagyan ng konting tubig para lamang huwag dumikit ang mushroom sa kawali. Hayaang kumulo.

4. Ilagay ang vinegar. Huwag haluin. Hayaang kumulo.

5. Idagdag ang carrots. Isunod ang bell pepper at radish. Hayaang kumulo at haluin.

6. Idagdag ang pamintang durog at Carp soy sauce ayon sa iyong panlasa. Haluin.

7. Takpan ng 3 minuto. Haluin. Takpan at turn off na ang kalan

Beanuguan

Ingredients

1. ¼ kilong black o red beans (tinatawag itong balatong sa Ilokano at kidney beans sa Ingles. Ibabad ito sa magdamag. Itapon ang pinagbabarang tubig kinaumagahan upang mabawasan ang uric acid. Isang sinaunang pag-aalis din ng uric acid ang tinatawag na bleeding sa Ingles kung saan kinukuskusan ng asin ang mga tuyong butil ng monggo hanggang sa magkakatas ito. Uric ang acid ang katas nito. Tapos, hugasang mabuti. Pakuluan kinabukasan hanggang sa malaga. Alisan ng takip habang kumukulo upang sumingaw ang natitirang uric acid.)

2. limang pirasong tokwa (hiwaing pakudrado)

3. dalawang talong (hiwain ding pakudrado)

4. dalawang labanos (pang-alis din ito ng uric acid sa beanuguan; hiwain ding pakudrado)

5. ¼ kilong vege magic (mabibili ito sa Indian at Chinese stores. Ibabad sa bagong kulong tubig. Palamigin. Pigaang mabuti. Ibabad muli sa bagong kulong tubig sa pangalawang beses. Palamigin at pigaing muli. Tapos, lagyan ng toyong pambabad at pamintang durog.)

6. gahinlalaking luya (balatan at hiwaing pakudrado; gawing pino)

7. limang siling berde (mahahabang pamaksiw)

8. suka, toyo, asukal, asin, laurel, mantika

9. vegetarian chicken powder (mabibili sa Indian at Chinese stores)

Direction

1. Isalang sa blender ang lumamig nang pinakuluang beans. I-liquefy ito. Lagyan ng sabaw mula sa pinaglagaan kung masyadong malapot. Itabi.

2. Iprito ang tokwa. Itabi muna.

3. Adobohin ang vege magic at pritong tokwa. (Paraan ng pag-aadobo para sa hindi pa marunong: Isalang ang hiniwang ½ pulgadang vegemagic kasama ang pinagbabarang toyo at paminta. Ihulog ang pritong tokwa kasama ang pinagprituhang mantika. Lagyan ng suka. Tantiyahing katamtaman lamang ang asim. Huwag galawin at haluin. Takpan ang kaserola. Kapag kumulo na sa loob ng limang minuto, lagyan ng laurel. Haluin.) Itabi muna.

4. Magpakulo ng kalahating pitsel na tubig. Ihulog dito ang naiblender ng beans. Tiyaking walang masayang na sabaw. Haluin.

5. Ihulog sa kumukulong durog nang beans ang talong at labanos. Pakuluing muli hanggang sa maluto ang mga gulay. Tiyaking patuloy na hinahalo hanggang ilalim para hindi ito masunog.

6. Ihulog dito ang inadobong vegemagic at tokwa. Haluin.

7. Lagyan ng konting asin, konting toyo, paminta, konting asukal. Haluin.

8. Lagyan ng konting suka. Huwag munang haluin. Hintaying kumulo sa loob ng limang minuto.

9. Ihulog ang luya. Haluin.

10. Kapag kumulo na, patuloy na haluin. Tikman. Dagdagan ng suka, asin, toyo at asukal kung kinakailangan. Ayon ito sa personal na panlasa ng nagluluto.

11. Budburan ng kalahating kutsarang vegetarian chicken powder. Haluin.

12. Ilagay ang siling berde sa ibabaw. Muling haluin. Patayin ang kalan.

13. Ihaing mainit pa kasama ng puto.

Lentil Soup (serves 8)

Ingredients
2T olive or vegetable oil
2 C chopped onions
3 carrots, coarsely grated
3/4t marjoram, crumbled
3/4t thyme leaves, crumbled
1 28 oz. can tomatoes with their juice, coarsely chopped
7 C vegetable broth
1 1/2 c lentils, rinsed and picked over
1/2t salt, 1/2t pepper
6 oz. dry white wine
1/3c fresh or 2T cried parsley
4 oz. cheddar, grated

Direction
1. Heat the oil in a large saucepan and saute the onions, carrots, marjoram and thyme, stirring for about 5 minutes.
2. Add the tomatoes, broth and lentils. Bring the soup to a boil, reduce the heat. Cover the pan, and simmer for at least one hour or until the lentils are tender.
3. Add the salt, pepper, wine and parsley and simmer the soup for 2 minutes. Serve with cheese sprinkled on each portion.

Gypsy Soup (4 large servings)

Ingredients

2T olive oil
2 large onions, chopped (2 cups)
2 large cloves garlic, crushed
1/2 cup chopped celery (1 large stalk)
2 cups peeled chopped sweet potatoes or squash
3 cups broth or water
1 bayleaf
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon dried basil
salt to taste
dash of cinnamon
dash of cayenne
1 teaspoon dried basil
1 cup chopped fresh tomatoes
3/4 cup chopped green pepper (1 large)
1 1/2 cups cooked chick peas (one 15 oz can)
1 tablespoon tamari or soy sauce

Direction
1. In a large saucepan, heat the oil, and saute the onions, garlic, celery and sweet potatoes or squash for about 5 minutes.
2. Add the broth or water, bay leaf, paprika, turmeric, basil, salt, cinnamon, and cayenne. Bring the soup to a boil, reduce the heat, cover the pot and simmer the soup for 15 minutes.
3. Add the tomatoes, pepper, and chick peas and simmer the soup for 10 minutes or longer. Stir the soy sauce and serve.

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