Vegetarian Recipes

Achara-

Shredded green papaya
2
Sliced onions
2
Julienned carrots
1
Sliced red pepper (sweet)
3
cups Cider vinegar
1/4
cup Sugar
1
tsp Salt
1
tsp Freshly ground pepper


Preparation
Shred the papaya using a hand grater, boil in vinegar, add other ingredients and simmer for 25 minutes.
Servings: 4

Adobong Gulay
Ingredients
1/2
lb Talong
1/2
lb Potatoes
1
Chopped onion
2
cloves Minced garlic
-
Vegetable oil (as needed)
-
Peppercorn (as needed)
2
Bay leaves
-
Soy sauce (as needed)
1/2
tsp Sugar
1
tsp Freshly ground pepper


Preparation
Heat the oil in a large skillet, add peppercorn and bay leaves. Add garlic and saute until brown, add the onion, then add sugar, freshly ground pepper vinegar and soy sauce. Stir, cover and let simmer for 40 minutes. You may want to add a little water if too much evaporate during cooking.
Servings: 4

Ampalaya
Ingredients
1
lbs Ampalaya (bitter melon)
1/4
lbs Cooked shrimp
1
Sliced onion
2
Sliced tomatoes
1
Sliced seedless cucumber
3
tbsp Olive oil
1
cup Raisins
1/2
tsp Sugar
1
tbsp Sea salt (for onion)
1
tbsp Distilled white vinegar


Preparation
Slice the melon in half, remove the pith and seeds, then dice the melon. sprinkle with salt, and squeeze out the bitterness, followed by a thorough rinsing. Place the melon in a large salad bowl, add the shrimp and onions, mix the vinegar, sugar, salt & pepper, and olive oil into a separate small container to make the vinaigrette, then blend it in with the other ingredients in the bowl. Serve chilled with tomato and cucumber slices.
Servings: 4

Banana & Peanut salad
Ingredients
8
Ripe Bananas
6
tbsps Chopped peanuts
-
Mayonnaise (as needed)
1
Iceberg Lettuce


Preparation
Chop up the bananas, add nuts and mix in with mayonnaise, serve on lettuce leaves.
Servings: 8

Ginataang Talong
Ingredients
2
Talong
1
Minced onion
1
cup Coconut cream
2
tbsp Vegetable oil
4
tsp Salt
12
tsp Freshly ground black pepper


Preparation
Roast whole eggplants in oven, then peel and chop them into small cubes. Mince the onion, then fry in oil in a medium saucepan, or deep skillet, until they become translucent, then drop in your diced eggplant. Stir fry, adding the salt and pepper, then set aside and cover with coconut cream, let sit for 10 minutes, then serve.
Servings: 4

Misuya At Sayote
Ingredients
2
bunches Misua
1/2
Sliced onion
3
cloves Minced garlic
2
tbsps Chopped ginger
3
cups Vegetable soup stock
2
Sayote
2
tbsps Peanut oil
1
tsp Salt
1
tsp Fresh ground black pepper


Preparation
Saute your garlic in oil, add onion and ginger, fry until onions are translucent, then add your vegetable soup stock. Add salt and freshly ground pepper, bring to a boil, then drop in the sayote. Simmer until sayote is tender, add misua, and stir so that it will not stick. Let stand for about 3 minutes, then serve.
Servings: 4


Sawsawang Kamatis
Ingredients
3/4
lbs Ripened red tomatoes
2
tbsps Grated fresh ginger
1
Sliced scallion
2
tbsps Chopped peeled mango
1/4
tsp Salt
1/2
tsp Fresh ground pepper


Preparation
Slice the tomatoes and place them in a line on a large platter. Spread ginger, mango and scallion, and salt and pepper evenly over the tomato slices.
Servings: 1