by Wina Velasco Javier Ingredients 3 cloves garlic (minced) 1 medium onion (finely chopped) 6 oz. soft tofu 1 can of diced tomatoes 1 red and 1 green bell pepper (finely diced) A handful of spinach 2 tbsp. chopped fresh cilantro for toppings A dash of turmeric and other Mediterranean spices you wish to add Procedure Lightly brown tofu chunks, set aside. Saute garlic, onions, add bell peppers, dice ...[Read More]
Vegan Shakshuka sans Egg
Peppered Chicken Thigh Fillet Wrap
By APMM Staff Ingredients Lettuce Mustard Leaves Cucumber, partly peeled, deseeded and cut into 2” long and sliced thinly Coriander Leaves Sweet Basil Leaves Mint Leaves Chicken Thigh Fillet Freshly ground pepper Paprika Salt For the dip Red Wine Vinegar Fish Sauce A little sugar Water A teaspoon of grated Carrots Chopped green onion Procedure Prepare the leaves. I wash them then soak them in tap ...[Read More]
Burgers with Sour Cream Sauce
by MOMS Magainze Staff Ingredients ½ k ground lean beef 1 tsp salt ¼ tsp ground pepper 2 tbsps butter ½ c chopped green onions 1 c sliced fresh mushrooms 1 c dairy sour cream 1tbsp chopped flat parsley Procedure With a fork, toss the beef, salt and pepper until well mixed. Shape into 4 to 6 patties. Heat a saucepan over low heat. Melt the butter and sauté the onions and mushrooms. Cook unti ...[Read More]
Easy and Not-So-Sweet Fruit Salad
Ingredients 1 big can fruit cocktail 1 big bottle of kaong 1 big bottle of nata de coco 1 small condensed milk (smallest) 1 all purpose cream Procedure Drain fruit cocktail, kaong and nata de coco. Mix well with the rest of the ingredients. Scoop into ice cream cups and cover. Chill well before serving.
Pickled Vegetables
(Great to use as a substitute for Achara) Mix together. Avoid lumps by adding the vinegar slowly, stirring all the while. Cook until thick over medium heat, stirring constantly: 2 Tablesoons flour 1 cup vinegar 1 and ½ cup sugar Add: 2 Tablespoons prepared mustard 2 (10-ounce) packages of frozen mixed vegetables cooked 8 stalks celery chopped 1 small onion, chopped finely 2 (1 pound can) dark red ...[Read More]