Ruffa and Ai(Needhealth Ministries)

Fruit Blend (Cleansing Therapy)

Mock Drumsticks

Ingredients:

oil

3/4 cup onion, chopped

1/2 cup potato, cooked, mashed

1 hard-boild egg, finely chopped

1/2 cup peanuts, chopped

1 cup rice, cooked

2 tbsp soy sauce

salt to taste

1/4 cup bread crumbs

1 egg, beaten

Procedure:

         Saute the onion in oil.  Mix all the ingredients thoroughly.  Shape the mixture into the form of chicken legs, using a stick of macaroni as bone for each leg.  Roll the drumstick in bread crumbs and then in beaten egg and deep fry.

Barbecue Soybeans

Ingredients:

1/4 cup oil

3 medium-size onions

3 cloves garlic, crushed or 1 tsp garlic powder

1 cup tomato paste

3 cups water

1 cup sugar

1 tsp molasses

2 tbsp soy sauce

1/2 tsp allspice

1 tbsp salt

1-2 crushed red pepper (optional)

1/4 cup vinegar or 1/4 cup lemon juice

4 cups soybeans, pressure cooked and grained

 Procedure:

       Saute onions and garlic over low flame in oil.  Add tomato paste and water and stir well.  Then add, in order, the sugar, molasses, soy sauce, allspice, salt, peppers, vinegar and garlic powder (if you don’t use cloves).  Bring to a boil and reduce flame to simmer.  Cook for 15 minutes.  Add drained soybeans and stir together.  Cook for another 15-20 minutes.  It is important to cook soybeans and sauce together so that the sauce goes into beans.

Eggplant Salad

Ingredients:

3 eggplants

1 tbsp sesame seeds, toasted and ground

3 native onions, sliced

2 or 3 limes

1/2 tsp salt

1 tbsp sugar

1/2 tbsp light soy sauce

1 tsp oil

1/2 tbsp sesame oil

1 stalk spring onion, diced

Procedure:

Steam eggplants until tender.  Tear wiht 2 forks, lenghtwise.  Mix onions, lime, salt and sugar in a bowl and let stand for 10 minutes.  Combine soy sauce, oil and sesame oil in a mixing bowl.  Mix in all the above ingredients.  Sprinkle spring onion on top.

Gluten Supreme with Mushrooms and Other Vegetables

Ingredients:

1/2 kilo gluten, cut lengthwise 

black ground pepper (optional)

1/4 kilo fresh or button mushrooms - cut thinly

3 pieces bell pepper, cubed

1/4 size cabbage, cut in wedges

soy sauce

Procedure:

Marinate gluten in soy sauce with a dash of black pepper.  Fry gluten and set aside.  Saute cabbage, then mushrooms.  Season with soy sauce.  Add gluten. Mux thoroughly. Simmer, then add bell pepper.

Tofu Vegeburger

Ingredients:

4 small squares tofu, washed and mashed

1/4 cup carrot, shredded

2 tbsp onion, minced

1 tbsp sesame seeds, toasted

1/4 cup oatmeal

1/4 tsp salt

2 tbsp water

Procedure:

Mix all ingredients well. Let stand for 5 minutes or longer.  Form into patties and fry both sides slowly in very little oil.

Serving Suggestions: These vegeburgers can be served wiht sweet-and-sour sauce or used as sandwhich filling or for burger buns.  Serve with tomato sauce, soy mayonaise, or vegetarian oyster mushroom sauce if desired.

Vegetarian Soup

Vegetable Soup With Noodles

Ingredients:

1        cup carrots, diced

8        cups water

1/2     cup celery, diced    

2        cups dry noodles

1/4     cup tomatoes, chopped   

2        tablespoons margarine

1        cup onion, chopped 

 2         tablespoons flour

1-1/2  cups potatoes, diced                               

1        teaspoon salt

Procedure:

• Combine first 6 ingredients and simmer until tender.

• Add noodles and cook until tender.

• Blend margarine, flour and salt with a little of the Soup liquid until smooth.

• Add to Soup, stirring rapidly and boil for about 3 minutes.

• Yield:    12 servings.

Sweet-and-Sour Sauce

Ingredients:

1 tbsp. oil

2 cloves garlic, minced

1 small onion, shredded

1/4 tsp. salt

2/3 cup pineapple, fresh or canned

1 cup liquid, water or pineapple juice

3 tbsp. tomato paste

1tsp. light soy sauce

1 tbsp. lime or lemon juice

1-2 tbsp. sugar

salt to taste

Procedure:

Saute garlic and onion in oil and salt.  Blend pineapple and liquid until smooth and mix with all other ingredients in a bowl before adding to garlic mixture.  Bring to boil, and let simmer for a few seconds.  Add more water if needed.

Crispy Kangkong

Ingredients:

4       bunches kangkong leaves, cleaned
1-1/2    cup water
3       cups corn starch 
5         cups cooking oil
1       cup flour 
1       pc boiled egg, grated medium 
         salt 

Procedure:

•  Wash kangkong and drain leaves thoroughly. Remove leaves from stem. Set aside.

• In a clean mixing bowl combine cornstarch, flour, egg, salt and water ( batter mixture ).

• Mix until smooth in consistency. Heat oil to 250°F and reduce fire to medium.

• Dip kangkong leaves one by one in batter and deep fry until crispy. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves. Serve with sauce on the side.

Chili Con Gluten

Ingredients:

4 cloves garlic

1/4 cup onions, chopped

1/2 cup tomatoes, chopped

1 1/2 cups, gluten, ground

soy sauce to taste

1 1/2 tsp. salt

2 cups cooked kidney beans

1/3 tsp. pepper

1/3 chili powder

Procedure:

Saute garlic until browned.  Add onions and tomatoes and cook well.  Add gluten and saute until lightly browned.  Add the soy sauce, salt and beans and cook until heated htrough and flavors blend.  Add pepper and chili powder.  Serve hot.

Gluten Curry

Ingredients:

1        tablespoon butter
3        cups coconut milk
2-1/2 cups gluten
1        cup sliced onion
1        teaspoon curry powder 
6        hard-cooked eggs, sliced
2        tablespoons oil
1/2    cup cream or undiluted
          evaporated milk (optional)

Procedure:

• Cut gluten in small pieces; sauté in butter with curry for 5 minutes. Add coconut milk and cook slowly for 15 minutes.

• Sauce will curdle and gradually thicken. Set aside. Sauté onion in oil. Add onion, eggs and cream to the gluten mixture just before serving. Yield: 6 servings.

SDA Healthy Lifestyle on Rated K

Green Bean Salad

Ingredients:

2 cups blanched green (Baguio) beans, cut small

2 hard-cooked eggs, diced

1 1/2 tbsp. onion, minced

1/4 cup mayonaise

1/4 tsp. salt

8 tomato wedges

4 lettuce cups

Procedure:

 Mix the first five ingredients.  Serve on lettuce cups.  Garnish with tomato wedges.

Studio 23 feature Seventh-day Adventist Healthy Lifestyle (part 3)

Studio 23 feature Seventh-day Adventist Healthy Lifestyle (part 2)

Studio 23 feature Seventh-day Adventist Healthy Lifestyle (part 1)

Vegetarian Tocino

 Ingredients:

1 kg. vegemeat or tapa

1 clove garlic

5 – 10 pcs. calamansi

½ cup soy sauce

2-3 tbsp. brown sugar

½ tsp. black pepper

Procedure:

Mix soy sauce, calamansi, garlic, sugar and add some water in a bowl.  Bring to boil.  Add vegemeat.  Let simmer for a few seconds until sauce thickens. 

Optional:

                Fry vegemeat