ABOUT, PURE VEGGIES

🌏PLANT-BASED SOUP WITH SMOKED TOFU & HOMEMADE VEGETABLE DUMPLING👩🏼‍🍳iCook

👩‍🍳Are you ready for NO MEAT?

Tofu is very versatile, rich in protein, and an excellent meat substitute. Tofu is common in vegan cuisine and it has been in Asian cuisine for generations used. Check this soup recipe out of pure plant-based with smoked tofu. And my homemade vegetable dumpling is also out of smoked Tofu. Next time I will share with you the recipe for these dumplings. Plant-based soups that incorporate flavorful ingredients like smoked tofu, vegetable dumpling, cinnamon sticks, scallions, red and white onion, carrot, Inoki mushrooms, champignon, and zucchini. seasoned with mushrooms sauce and salt. Happy Prepping and Guten Appetit!

YOU NEED…….

6 pieces of Vegetable Dumpling

2 pieces Scallions

1 piece Zucchini

1 piece Carrot

1 piece Red Onion, small

1 piece White Onion, small

150g Champignon

Ginger

some Water, about a Liter or more

1 piece Cinnamon Stick

some Olive Oil or any Vegetable Oil

Inoki Mushroom

Thai Basil Leaves, a handful

1 cake of Smoked Tofu

3tbsps. Mushroom Sauce

some Salt to adjust the taste if needed

250g Ramen Noodle or any Noodle of your preferences

some Chili Flakes, optional

HOW TO…….

FOOD

🇵🇭KABUTE AT PATOLA SA OYSTER SAUCE | OYSTER MUSHROOM AND SPONGE GOURD IN OYSTER SAUCE 👩🏼‍🍳iCook

👩‍🍳Mushroom recipes are a dime a dozen because the variety of edible mushrooms in Austria is enormous. There are several hundred species of edible mushrooms in their forests. Nevertheless, care should be taken when collecting and cooking the tasty forest fruits, because some types of mushrooms or mushrooms are poisonous. But this oyster mushroom I added to my sponge gourd is from an Indian shop near us. I decide to cook it with sponge gourd seasoned with oyster sauce. Simple recipe but satisfying. I was raised with these dishes more on vegetables and fish. So if I’m alone I’m gonna cook all those vegetables which I love to eat. For me, it is lighter but has more nutrients and is fresh.

YOU NEED…….

1 Sponge Gourd

200g Oyster Mushrooms

1 Onion

4 cloves Garlic

80g Pork Belly

2tbsps. Oyster Sauce

Salt to adjust the taste if needed

HOW TO…….

FOOD, SEAFOODS AND VEGETABLES

🇵🇭MAGULAY NA ARAW SA AKING KUSINA | VEGETABLE DAY IN MY KITCHEN 👩🏼‍🍳iCook

👩‍🍳Vegetable recipes include countless dishes and dishes, they all have one thing in common if prepared ideally they are rich in vitamins and, above all, healthy. And so that you lose as few vitamins and nutrients as possible in the food, you should process it gently such as cook, stewing, fry. This is the way I love to cook my mixed vegetables. The Ilocano way and taste. For more vegetable recipes please check here my blog. Happy Prepping and Guten Appetit!🤗

YOU NEED…….

The Recipe Yields for 4 Persons:

A fleshy Fish of your preference

some Vegetable Oil for frying

some Salt

a bunch of Jute Leaves (Saluyot)

about 8pieces Okra

a bunch of String Beans (Sitaw)

2 pieces of Bitter Melon, small Ampalaya

Half a head of small Squash (kalabasa)

3 pieces of Eggplant, small (Talong)

some Water for cooking

1 piece of Tomato

1 piece of Onion

for seasoning, I used Anchovy Sauce (Bagoong)

HOW TO…….

SEAFOODS AND VEGETABLES

🇵🇭🇱🇻SQUID IN HOMEMADE BBQ SAUCE TASTE OF LETTLAND 👩🏼‍🍳iCook

👩‍🍳How do you eat BBQ Squid?

Pan-fried squid over the stove, using olive oil turning until browned on both sides. Then add BBQ sauce which I bought from the farmers’ market a homemade sauce that tasted Lettland. Season with salt and pepper if needed to adjust the taste. Garnish with scallions, and serve with fried rice for dinner for two. To achieve a tender texture, you have to remember that it does not take squid to cook very long. Anything in between will make the squid rubbery. Another fusion of Filipino and Lettland.

YOU NEED…….

some Olive Oil or any Vegetable Oil

1kg Squid, small ones

about 3tbsps. of homemade BBQ sauce

some Scallions

HOW TO…….

FOOD

🌏CHORIZO-BELL PEPPERS FRIED RICE👩🏼‍🍳iCook

👩‍🍳It is basically Chinese-style fried rice except I did not add eggs. Instead, just bell peppers and thinly sliced chorizo is mine! Seasoned with soy sauce and mushroom sauce. But to adjust the taste if needed I used salt. Cooking this for breakfast at six o’clock in the morning. We Filipinos are used to eating fried rice for breakfast. Since I am alone I use to wake up early and cook or prep my breakfast. Then for lunch, I’m just having my smoothie. When dinner time comes also another smoothie. Mostly during summertime. Hubby is still in the Philippines.

HAPPY PREPPING AND GUTEN APPETIT!

YOU NEED…….

100g Chorizo, I used a spicy one

cold cooked rice

1 Bell Pepper, green

1 Bell Pepper, Red

3 stem Scallions

some Olive Oil

1 Onion

5 cloves Garlic

2tbsps. Soy Sauce

2tbsps. Mushroom Sauce

some Salt if you need to adjust the taste

HOW TO…….

SEAFOODS AND VEGETABLES

🌍🌏SHRIMPS AND MUSSELS IN WINE👩🏻‍🍳iCook

👩‍🍳Cooking 1 kg mussels for 2 people, nothing more is left determined. We enjoyed it, hubby and I. I love the sweet taste of the soup. Nobody can resist this recipe for mussels in white wine. Use fresh produce from the fish market. Mussels are mollusks and fall under the seafood category in the kitchen. But mussels have nothing to do with fruits – the sea creatures are much more small animals that feed on plankton. The small creature has been used as food but also as a supplier of jewelry (pearls) for many hundreds of years.

YOU NEED…….

1kg Mussels

500g Shrimps

2 cups of White wine, I used wine for cooking Risotto and also good for seafood, a local one.

some Olive Oil or any Vegetable Oil

some Butter

5 cloves Garlic

3 pieces of small Carrots

1 stem of Lemon Grass

1 Green Chili, spicy (optional)

1 Red Onion

2 pieces of Scallions

Parsley a handful, chopped (I used a frozen one)

Tablespoon dried Oregano or more if you like

Salt and Pepper

Chili-Paprika Powder, spicy (optional)

👩🏼‍🍳GUTEN APPETIT AND HAPPY PREPPING!🤗

FOOD

🇨🇳SWEET & VINEGAR SPARERIBS alla CHINESE PROVINCIAL CUISINE 👩🏼‍🍳iCook

👩‍🍳The vinegar helps to tenderize the spareribs. It may also improve the flavor but not soaking the ribs straight in vinegar too long. It can give the ribs an indulgent texture that keeps me coming back for more to eat. For color contrast, I added carrot and green chili. Turn out not a dry bit of sauce and the meat is tender and juicy. Hubby loves it. Fried trout is an additional viand for today because hubby is leaving for a vacation to the Philippines. So I’m not gonna cook for lunch whatever left will be for tonight’s dinner then.

YOU NEED…….

some Olive Oil or any vegetable oil

a thumb-sized Ginger

5 cloves Garlic

1 Carrot

1kg Spareribs

half a cup of Water

1 piece of Green Chili, spicy or not spicy

some Salt

1 pouch of Sweet and Sour Vinegar for Spareribs, sauce alla Chinese Provencial Cuisine

Scallions

FOR FRIED TROUT:

2 pieces Trout

Salt

a bit of Flour

vegetable Oil for frying

ABOUT, FOOD

🇮🇳FENUGREEK LEAVES COOKED IN MONGO(MUNG BEAN) | KASURI METHI OF INDIA

👩‍🍳Cooking Fenugreek leaves which I added to mung bean or mongo. But there is some side effect of fenugreek leaves but also good for health. It has been said that large doses may cause a harmful drop in blood sugar. Fenugreek can cause allergic reactions in some people. Which I found good for diabetics like me. Because one cup of methi leaves gives only 13 calories making it a good choice for those controlling their calorie intake. Rich in Vitamin K which is good for bone metabolism. Dried fenugreek leaves are known as Kasuri methi in India. It is also rich in dietary fiber. Today I cook mung bean with this and with smoked mackerel. For a change add the usual leafy green vegetable that we Filipinos know. Like Alugbati (vine spinach), ampalaya (Bitter melon leaves), even Camote Tops (talbos ng kamote), and spinach.

PASTA AND PIZZA

🌏SPAGHETTI TOFUNESE👩🏼‍🍳iCook

👩‍🍳Tofu is a culinary chameleon it’s light, easily digestible, cholesterol-free, low in calories, and rich in high-quality protein. It is made from soy milk and has long been considered sacred and a staple food in Asia. My favorite tofu is the extra firm one because it’s the easiest to store and use. It is also the meatiest in terms of texture and more compact than the others. For more INFO please visit my blog and check out the link below.

YOU NEED…….

250g Spaghetti

200g Smoked Tofu

500g Tomato from can, sieved

1tbsp. Tomato Paste

some Olive Oil or any Vegetable Oil

1 Carrot

1 Red Onion

1tbsps. Oregano, dried

some Water

some Salt

HOW TO…….

PASTA AND PIZZA

HOW TO COOK 🇪🇺BEETROOT PESTO SPAGHETTI WITH TOFU AND FETA CHEESE 👩🏼‍🍳iCook

👩‍🍳Beetroot contains important B vitamins, folic acid, and a whole range of minerals, including iron and betaine. Eating beetroot has anti-inflammatory, blood-forming effects that increase both our cognitive and physical performance and are good for our cardiovascular system. Today I am using Beetroot Pesto for my spaghetti with Feta cheese and Tofu. The recipe for Beetroot Pesto will be another story that I’m going to show you next time.

YOU NEED…….

250g Spaghetti

150g Feta Cheese

2oog Tofu

half a cup of beetroot Pesto

some Parmesan Cheese

some Water

some Salt

Olive Oil, for frying Tofu- or any vegetable oil

HOW TO…….