GLUTEN EN PINEAPPLE

3/4 kilo gluten, cubed, slightly fried
1 cup pineapple chunks, drained
2 tablespoons cornstarch
1/4 cup water
1/4 cup pineapple chunk syrup
1/4 cup calamansi extract
2 tablespoons vegetable oil
1 cup red and green bell peppers, cut into strips
2 tablespoons raisins
Salt to taste
Dash of brown sugar

1. Mix cornstarch in water, syrup, and calamansi extract.
2. Cook mixture in vegetable oil until sauce thickens.
3. Add fried gluten and pineapple chunks. Mix gradually.
4. Season with salt and a dash of brown sugar.
5. Remove from fire and garnish with bell peppers and raisins.
   

Vegetarian Afritada

Afritada is a tasty Filipino dish that you can try in your home. But of course this applies for non-meat lovers since this is a vegetarian recipe.

1/2 kilo gluten or vegemeat, cubed
1 cup potatoes, cubed, fried
1 carrot, cubed
1 cup canned or frozen peas, drained
1 bell pepper, squared
3 cloves garlic, crushed
1 onion, sliced
3/4 cup tomatoes, chopped
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 cup water
Salt to taste
Cornstarch or bread
crumbs (optional)

1. Saute garlic and onion in vegetable oil.
2. Add tomatoes and cook until well done.
3. Add soy sauce. Simmer for 2 minutes.
4. Add gluten or vegemeat, potatoes, bell pepper, carrot, and peas. Continue cooking for another 3 minutes over low fire or until mixture is well-blended.
5. Add water then thicken with cornstarch or bread crumbs, if desired.
6. Season with salt.
7. Serve hot.
   

HOT & SPICY ONION GLUTEN

3/4 kilo gluten, sliced to desired sizes
2 tablespoons soy sauce
3 teaspoons cornstarch
1 teaspoon Oriental sesame oil
1 teaspoon chili paste
2 tablespoons vegetable oil
2 onions, sliced lengthwise
1 clove garlic, minced
1 tablespoon water
Salt or seasoning to taste

• Combine 1 tablespoon soy sauce and 1 teaspoon cornstarch in a bowl.
• Add gluten and mix well. Let stand for 30 minutes.
• On a separate bowl, mix in remaining soy sauce, sesame oil, and chili paste.
• Heat skillet and pour in vegetable oil.
• Add onion and garlic. Stir until onion is tender.
• Add gluten and stir-fry for 2 minutes or until lightly brown.
• Stir in the soy sauce-chili paste mixture.
• Stir in remaining cornstarch and the water.
• Season with salt, then cook until sauce thickens, stirring constantly.
• Serve hot.

GLUTEN CURRY

3/4 kilo gluten, cubed, slightly fried
2 cups potatoes, peeled, cubed, fried
2 tablespoons curry powder
1/2 tablespoon cornstarch
2 tablespoons vegetable oil
1 clove garlic, minced
1 onion, sliced
2 red or green bell peppers, sliced
2 cups thick coconut milk
1 tablespoon calamansi extract
1/2 cup water
Salt to taste

• Dilute curry powder and cornstarch in water
• Saute garlic and onion in vegetable oil
• Add bell peppers, coconut milk, and curry powder-cornstarch mixture. Simmer for 1 minute.
• Add gluten, calamansi extract, and potatoes.
• Season with salt.
• Serv hot.

(Source: Cooking Smart by Blecenda Miranda-Varona & David Arsulo Varona)

GLUTEN STEAK

3/4 cup gluten, sliced big
1/4 cup soy sauce
1/2 cup water
2 tablespoons tomato catsup
1/2 small onion, sliced
1 tablespoon cornstarch
2 tablespoons vegetable oil
Salt to taste
Brown sugar to taste
Vegetable oil
Parsley, onion rings, and bell pepper rings (optional)

• Soak gluten in soy sauce, water, and catsup for about 15 minutes. Drain and set aside mixture.
• Fry gluten in vegetable oil and set aside.
• Saute onion, then add soy sauce-catsup mixture and mix.
• Add sugar and salt to taste.
• Add cornstarch and stir until sauce thickens. Simmer for 2 minutes.
• Pour sauce over gluten
• Garnish with parsley, onion rings, and bell pepper rings.
• Serve hot.

(Source: Cooking Smart by Blecenda Miranda-Varona & David Arsulo Varona)