3 More Ways To Use Veggie Meatballs

I have millions of veggie meatball leftovers and I didn't know what to do with them.

I thought of making teriyaki balls.

Thought of making like a curry hummus dip.

Thought of making pasta with it.

Crazy that I am, I made them all. Just made them out

of whatever ingredients available in my fridge and pantry.

Ha!

Curry Sauce with Meatballs and Pita Bread

Ingredients:

2 cups of fresh milk

or 

2 cups of pure coconut milk 

pinch of salt

1tsp. turmeric powder

1tbsp. curry powder

1tsp. cumin powder

coriander leaves

fresh chili

 1 tbsp. cooking oil

2 pita breads

In a small pan, infuse all the powdered ingredients. Infusing means, heating them

up on a very low fire until all the flavors are done waking up
and come together. Pour the milk and let it 

simmer until it thickens just a little. In this photo, I cooked it around dinner time

so no fresh coconut milk anywhere. I NEVER use powdered or canned. But if

you're a vegan, you can use them as an alternative. 

I'm not so I used milk and little bit feta cheese.

No cheese is still good. You're still good.

When it thickens, add the fresh chili and coriander leaves.

I always like having coriander leaves in my curry coz it makes the strong flavor

of the curry a little lighter and fresher. Anyway, it's totally optional.

Heat up the pita breads directly on the stove and cut them

into pieces.

Teriyaki Balls

 

Ingredients:

1/4 cup soy sauce

1/4 cup water

1/4 cup brown sugar

1tsp. finely chopped ginger

2 tbsp. cornstarch and 5 tbsp. water for thickener

1 tsp. sesame oil

sesame seeds

spring onions

Combine soy sauce, water and sugar into a pan and stir until the

sugar dissolves. Bring this to a simmer and then add the cornstarch and 

water solution. Mix continuously until it thickens. 

Add the sesame oil, sesame seeds and the spring onion

Meatball Marinara Sauce

 Ingredients:

1 and 1/2 cups of tomato sauce

2 tbsp. chopped garlic

1 tbsp. onion

1 tbsp. brown sugar

dried or fresh oregano

salt and pepper

3 tbsp. cooking oil

cheese (optional)

Infuse the garlic and onion in cooking oil. Pour the tomato sauce and 

brown sugar. Yes, we like our spaghetti a little sweeter. 

When it comes to a simmer, season it with salt and pepper and then 

sprinkle with a little oregano. And there's your spaghetti meatball sauce.

Use the sauce for your pastas or hotdog bun for a meatball sub!

Top with cheese if you like.

DIG IN!

*Remember, this recipe is only a guide. Your experience is your own teacher 
and your own preference is the only thing that will make any recipe a 
perfect dish! Enjoy!

Veggie Meatball Misua Soup

This recipe is perfect for the season. In making the meatballs, you can either use ground veggie meat or ground/finely chopped cooked puso ng saging (banana bud). You may follow the instructions on making the meatballs from my previous post, but I added a little something else to this particular meatball recipe so it's really up to you which you will be doing.

INGREDIENTS:

MEATBALLS

1 cup dried ground veggie meat (soaked in hot water and properly strained)
or

1 whole medium puso ng saging (blanched and finely chopped)

 1/2 cup flour
1 large egg or 1/4 cup cornstarch if you're vegan
chopped kinchay 
1tbsp. LeeKum Kee chilli garlic sauce

chopped spring onions
(optional)1 vegetarian bullion dissolved in 5 tablespoons of hot water

3 tbsp. soy sauce
1 tsp. salt
1 tsp. pepper
1/2 chopped garlic
2 medium chopped onion

cooking oil

SOUP

1 tbsp. chopped garlic

1tbs. chopped onion

2 sliced tomatoes

misua

petchay

salt and pepper 

Form them into a small ball shapes and them fry them in a medium hot pan.  

 

They should look like this. Set aside.

Saute garlic, onion, and tomatoes in a 3 tablespoon of cooking oil. Season.

Add 2-3 cups of water and let it simmer for 2 minutes. 
Add the misua and petchay.

Put the meatballs in your soup right before you serve it so you could still have the crispy

texture when you eat it. 

Remember, this recipe is only a guide. Your experience is your own teacher

and your own preference is the only thing that will make any recipe a

perfect dish! Enjoy!

-o

Puso ng Saging: 4 Ways For Kids To Enjoy It

Filling/patty recipe:

Ingredients:
2 whole puso ng saging (blanched)
1/2 cup flour
1/4 cup cornstarch+ 1/4 cup water or 1 egg
kinchay
(optional)1 vegetable bullion dissolved in 5 tablespoons of hot water

3 tbsp. soy sauce
1 tsp. salt
1 tsp. pepper
1/2 chopped garlic
2 medium chopped onion

Chop everything finely or just put it in a food processor.
Mix well together. You can make lumpiang shanghai, hamburger, siomai and bola-bola from this recipe. Enjoy!

The Pilot: If I Change Nothing Today, Nothing Will Ever Change

Hey every one! This is my second blog and I pretty much stopped updating my personal blog a year ago for some weird reasons. Something happened to me unexpectedly and to sum it up (for your own good), let's just say that I had an awakening. Needless to say, I am not new to blogging but
I am certainly new to embracing my new-found self. A vegetarian.

Hello old friends, you read that right! I used the V word!
My closest friends who know me really well know how I hate labeling,
Labeling myself, especially. And I have avoided the word vegetarian
for the longest time coz I have always thought of them to be uptight. Haha! Sorry.

It was funny coz I have been involved in a punk scene for quite sometime now, and you would think that you pretty much have an overview of what's wrong with the world and society, but no. I wish I could explain in details what happened to me last year but for your sanity, I'd rather not. Haha.

I am a meat eater my whole life and the universe knows how I love them. But this awakening had me thinking that I have to respect life and Earth. Not just that. It propelled me to use what I am good and then help other people understand what I had awakened from.

I was already exposed to PETA, vegetarian ethics, lifestyle, diet, etc., more than a decade ago. Even it was a very radical thing for me then, I tried it for 6 months.
I lost a lot of weight and decided to eat meat again.
Actually that's not the reason why I decided to eat meat again. When you're out drinking beer and there's a really good looking crispy pata that is untouched, you eat it, alright?
There, I said it.

That is pretty much my relationship with my meat over the years.
(Even just a few months ago).
Love and hate.

And then life happened fast. Chaos. Pregnancy. PTA meetings. Bands. Tattoos. Internet.
After years of being married to a vegetarian, I acquired a surprising knowledge in cooking meatless meals. And now that we have ended, I am grateful that I can use what I have learned to feed me and some people who are open and willing to change for their sake and the planet's sake.

And so last July 2013, I had this project. It's called...you guessed it, Veggie Takeout Army. It is my small way of introducing meatless meals to my community that mostly never heard of veggie meat or at least an appropriate definition of a vegetarian. To most Filipinos, fish is considered part of a vegetarian diet. You know what they say: Knowing is half the battle.

Why is this blog going to be different? I am not sure. But I will give everything I got to make this work so I can help a regular Filipino eat better.

I have read a lot of vegan/vegetarian blogs and yeah they are more than helpful. But most of their posts are not relateable to most Filipinos. We don't have kale here. We don't have freaking portabellos, tempeh, or even fresh basil, corriander or broccoli whenever we want. Most Filipinos can't afford broccoli, and that's a fact!

Enough talking. I will finish this up so I can think about my next post. Tata!