"Vegans eat plants (in the traditional sense which includes fungi) and minerals not derived from animals. Anything else is highly questionable and most likely inappropriate."
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posted Oct 24, 2008 5:00 PM by Josef Graey
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updated Oct 24, 2008 5:09 PM
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- INGREDIENTS:
potatoes, peanuts, oil, onion, salt, garlic powder
- PROCEDURE:
- Chop a large onion and sauté in oil.
- Dice the potatoes and allow to simmer covered in low heat with the chopped onion.
- When the potatoes have softened, add roasted shelled peanuts.
- Garnish with salt and garlic powder to taste.
- REMARKS:
- This is a simple side dish that can serve as a snack as well.
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posted Sep 11, 2008 10:06 PM by Josef Graey
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updated Sep 11, 2008 10:07 PM
]
- INGREDIENTS:
potatoes, oil, salt, basil - PROCEDURE:
- Sufficiently boil potatoes. (They will be lumpy otherwise.)
- Peel. (Do so before or after boiling. Your choice.)
- Mash. (Adding oil now helps in the mashing. I use a spoon.)
- Mix in a bit of salt and some dried basil when almost done.
- REMARKS:
- This is a good side dish for most dry main dishes.
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posted Sep 11, 2008 10:04 PM by Josef Graey
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updated Sep 11, 2008 10:06 PM
]
- INGREDIENTS:
wakame, kalabasa, kernel corn, garlic, salt, pepper, oil - PROCEDURE:
- Sauté some shredded kalabasa in two tablespoons of oil.
- Add half a can of sweet kernel corn and keep sautéing until corn gets toasted.
- Add four minced garlic cloves and stir-fry until the garlic becomes slightly translucent.
- Add wakame strips and a cup of corn water diluted with water (or just water).
- Add three pinches of salt and a dash of pepper.
- Simmer to a boil before serving.
- REMARKS:
- Wakame is a type of seaweed.
- Kalabasa is butternut squash.
- Mais is corn.
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posted Sep 11, 2008 10:03 PM by Josef Graey
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updated Sep 11, 2008 10:04 PM
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- INGREDIENTS:
toge, coconut milk, tomato sauce, bay leaves, anise, salt, oil - PROCEDURE:
- Sauté two shredded bay leaves and a few anise grains in two tablespoons of oil.
- Add one cup of short toge and sauté in medium heat until they become slightly translucent.
- Add 100 mL of tomato sauce and stir in low heat until it begins to bubble.
- Add 100 mL of coconut milk and simmer for a short while.
- Mix in a teaspoon of salt before serving.
- REMARKS:
- Toge refers to mung bean sprouts.
- If you want a thicker sauce, incorporate a teaspoon of cornstarch into the coconut milk before adding it.
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posted Sep 11, 2008 10:01 PM by Josef Graey
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updated Sep 11, 2008 10:03 PM
]
- INGREDIENTS:
kalabasa, glutinous rice, ginger, salt, pepper - PROCEDURE:
- Boil 1 cup of kalabasa in 6 cups of water until soft.
- Remove, drain, and set aside.
- Wash 1 cup of glutinous rice and add it to the still boiling water.
- Meanwhile, mash the kalabasa.
- Add a tablespoon of chopped ginger, a teaspoon of salt, and a pinch of black pepper to the boiling rice.
- Allow the rice to boil for ten minutes or so depending on the intensity of the heat.
- Lower the heat and add the mashed kalabasa.
- Boil for five more minutes before turning the heat off.
- Stir for a couple of minutes before serving.
- REMARKS:
- Kalabasa is butternut squash.
- For variety, you can add a few grains of anise seeds, young cut corn, and baby carrots.
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posted Sep 11, 2008 9:54 PM by Josef Graey
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updated Sep 11, 2008 9:57 PM
]
- INGREDIENTS:
potatoes, carrots, toge, garlic, cinnamon, salt, pepper, oil
- PROCEDURE:
- Fry half a kilo of potato marbles in some oil.
- When done, drain, sprinkle with four pinches of salt, and set aside.
- Toast two to three cups of short toge in the oil left from the potatoes.
- Add a couple of minced garlic cloves, three dashes of cinnamon powder, and a dash of cayenne pepper.
- Stir-fry until dry.
- Turn heat off and add sliced circles from four to five baby carrots.
- After the carrots become tender from the excess heat, mix everything with the potatoes.
- REMARKS:
- Toge refers to mung bean sprouts.
- PCS = potatoes, carrots, sprouts
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posted Sep 11, 2008 9:48 PM by Josef Graey
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updated Sep 11, 2008 9:51 PM
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- INGREDIENTS:
oil, tofu, salt, soy milk, flour, garlic, basil
- PROCEDURE:
- Deep-fry half a kilo of cubed firm tofu until crisp.
- Drain, mix with salt, and set aside.
- Boil one liter of soy milk in a pot.
- Dissolve five heaping teaspoons of flour in some water.
- Add to the soy milk and stir until mixture thickens.
- Turn off heat.
- Add around half a dozen crushed garlic cloves.
- Allow the residual heat of the mixture to cook the garlic.
- Mix in the salted crisp tofu cubes after a while.
- Sprinkle with dried basil before serving with your pasta.
- REMARKS:
- I am the only vegetarian in my family so I was glad when they actually enjoyed my cooking during our media noche.
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