POTATO CREAMY SOUP

1 big potato, peeled, finely diced
1 cup evaporated milk
3 tablespoons cream of mushroom powder
2 tablespoons butter
1 onion, finely chopped
1/2 tablespoon cornstarch
3 spring onions, cut into 1 1/2
salt to taste
water

• Boil potato and onions in a saucepan with enough water to cover them until tender.
• Mash potato in saucepan.
• Dilute cream of mushroom and cornstarch in 1/2 cup water and add to mashed potato.
• Add milk and butter. Add enough water to desired thinness.
• Season with salt. Boil for 2 minutes.
• Add spring onions. Remove immediately from fire.

(Recipe is from Cooking Smart by B.M. Varona and D.A. Varona)

MACARONI SOUP

Ingredients:

2 cups shell macaroni, boiled
1 cup vegemeat, cut into thin strips
1/2 cup spring onions, cut into 2"
1/2 cup evaporated milk
1 egg, beaten
2 tablespoons vegetable oil
1/2 clove garlic, minced
3-4 cups water
Salt to taste

• Saute garlic until golden brown. Set aside.
• Boil water then add vegemeat and egg. Boil for 3 minutes.
• Add the macaroni, spring onions, and evaporated milk.
• Season with salt.
• Remove from fire then add the sauteed garlic and its oil.
• Serve.

(Source: Cooking Smart by B.M. Varona and D.A. Varona)

CREAMY CORN SOUP

Ingredients:

3 cups whole kernel corn, canned or boiled
2 eggs, beaten
3 tablespoons cream of corn powder
1/2 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 cup evaporated milk
4 cups water
Salt to taste

• Dilute cream of corn powder and cornstarch in 1/2 cup water. Set aside.
• Boil 3 1/2 cups water.
• Add all ingredients.
• Stir in diluted cream of corn powder-cornstarch mixture.
• Bring to a boil and simmer for 1 to 2 minutes, stirring constantly. Water may be added if a thinner soup is desired.

VEGETARIAN KEBABS

This is a simple recipe to be made for parties or even in your ordinary meal. Your kids will surely love this!

6 vegetarian sausages, cut into 4, slightly fried
1 cucumber, cubed
3 saba bananas, cubed, fried
Marshmallows for garnishing
Barbecue sticks
Barbecue sauce (bottled)

• Thread alternately pieces of sausage, cucumber, saba, and marshmallow on a barbecue stick.
• Repeat the procedure with the rest of ingredients.
• Serve with barbecue sauce

(This recipe is from Cooking Smart by B.M. Varona and D.A. Varona)

VEGETARIAN SPAGHETTI

1/2 kilo spaghetti, cooked
2 tablespoons vegetable oil
1/2 clove garlic, minced
1 small onion, finely chopped
1/2 cup vegetarian meat, ground
1/2 cup water
1 pack Italian spaghetti sauce
3 sausages, cut crosswise
1 small green bell pepper, finely chopped
Salt to taste
Dash of brown sugar
Cheese, grated

• Saute garlic, onion, and bell pepper in oil.
• Add vegemeat and stir occasionally until slightly brown.
• Pour in water and tomato sauce.
• Season with salt and a dash of sugar.
• Simmer until sauce thickens.
• Pour on top of cooked spaghetti.
• Serve with cheese and sausage toppings.
  

VEGETARIAN STROGANOFF

3/4 kilo vegemeat, cut into strips, slightly fried
2 potatoes, cut into strips slightly fried
1 small can cream of mushroom soup
4 tablespoons margarine
3 tablespoons flour
1 cup milk
1/2 cup sour cream
Salt to taste
Red pepper

1. Melt margarine on a heated skillet over low fire.
2. Add cream of mushroom soup.
3. Gradually stir in milk and rest of ingredients.
4. Season with salt.
5. Simmer for 3 minutes.
6. Serve hot.

Easy to prepare, huh? This one is good for the holidays!

(This recipe is from the book Cooking Smart by B.M. Varona and D.A. Varona. For book orders, please send me an email.)

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.
   

TOFU STEAK

3/4 kilo tofu, sliced, slightly fried
2 tablespoons catsup
1/2 cup water
1/4 cup soy sauce
1 onion, ringed
1 tablespoon cornstarch
2 tablespoons vegetable oil
Salt to taste

• Saute 1/4 part of onion slightly. Set aside the rest for garnishing.
• Add soy sauce and catsup.
• Dilute cornstarch in water, then add to mixture. Stir until evenly mixed.
• Add tofu and season with salt.
• Simmer for 2 minutes.
• Garnish with onion rings.
• Serve hot.
  

HARD BOILED EGGS WITH TOMATOES

This is a very simple easy-to-do recipe.

6 eggs
18 tomatoes, sliced as desired
2 tablespoons sesame oil
Salt to taste
Lettuce

• Place eggs in kettle and add water just enough to cover the eggs. Bring to a boil. (Boil with kettle uncovered)
• Once water begins to boil, set time for 12 minutes. Immediately remove eggs and place in tap water.
• When cooled, remove shells and slice as desired.
• Mix eggs and sesame oil.
• Season with salt.
• Arrange mixture on platter.
• Garnish with tomatoes and lettuce.
  

(This recipe is from the book Cooking Smart by B.M. Varona and D.A. Varona)

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.