The Veggie Meat Loaf

Wrapped neatly like a meatloaf and I thought it was one. It is a veggie meat. I planned to fry it for lunch but hesitated when I saw the veggiemeat label. It might be designed for something else other than fried viand. Well, I’ll never know unless I try.

arrow veggie meat

I took off the two layers of plastic packaging. Then, sliced off four circles. It did really look like ordinary meat loaf. I can’t tell the difference in appearance and feel.

arrow veggie meat sliced

It exhibited near burnt brown appearance after frying. Maintained its shape. Never disintegrated nor shattered. Just a changed in color and perhaps flavor. Not really sure cause I never wanted to taste it raw.

The taste. Good. I felt nostalgic way back in secondary school. The time when we was eating veggie balls for snack. I felt veggies lingering around my mouth but could not tell exactly the specifics.

I prepared a calamansi soy sauce dip. Quick dipped every slice in before giving to my kids. I was confident that it tasted good but they might reject it for none meaty flavor. The sauce did some cover-up.

They finished their meal well without complaint.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

How to Make Veggie Bopis

Once, I ordered a good looking but unfamiliar dish. The bopis. After a while, I realized I never wanna eat such for the reason that it was a concoction of pig entrails.  However, I was ashamed of myself not to … knowing many are suffering hunger. Hmmm! It tasted good though.

I prepared a similar recipe at home. But, I replaced pig entrails with healthy veggies.

Here is my Bopis recipe:

Ingredients:
3 squares tokwa, dices
300 grams mushroom, dry, dices
1 carrot,  dices
1 radish, dices
2 tomatoes, dices
1 bulb onion, chopped
2 cloves garlic, minced
1 thumb size ginger, cut to small cubes
1/2 cup vinegar
1/4 cup soy sauce
1/2 cup tomato sauce
ground pepper
1 green chili, cut
salt to taste
vegetable cooking oil

Cooking Procedures:

Fry tokwa and mushroom separately. Cut to dices. Set Aside. Saute’ garlic and onion. Add ginger and tomato. Add radish and carrots. Mix thoroughly. Add tokwa and mushroom. Season with ground pepper, soy sauce and add salt to taste. Add tomato sauce and vinegar. Continue mixing and simmering until cooked. Ready to serve hot.

veggie bopis

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

How to Make Veggie Shanghai Roll in Bread

Ingredients

1/4 cup squash, mashed
1/4 cup sweet camote, mashed
1/4 cup carrots, mashed
1/4 cup malunggay leaves, minced
1 bulb onion, minced
1 clove garlic, minced
1 tsp flour
1/2 tsp ground pepper
1 egg
salt to taste
12 pcs tasty bread
cooking oil

Cooking Preparations:

1) Peel and wash potato, squash and sweet camote. Steam until tender. Then, mash and let cool.

2) In a bowl, mix all the ingredients for shanghai, except the tasty bread. Mix it thoroughly and set aside. Use rolling pin to flatten the tasty bread. Spread one spoon mixture on flattened bread and roll. Seal it with a dab of egg white.

3) In a pan, heat cooking oil and fry the shanghai bread until golden brown. Serve.

bread veggie shanghai rolls

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Veggie Mix Express

Ingredients:

2 cups cocomilk
2 cups tahong, cooked and unshelled
2 cups kangkong leaves
1 cup malunggay leaves
2 fresh corn, cut and cob off
1 carrot, finely chopped
1 bell pepper, finely chopped
1 green chilli, finely slices
1 finger thumb ginger, finely chopped
1 thumb size luyang dilaw, extracted
1 bulb white onion, chopped
3 cloves garlic, minced
1/4 tsp ground pepper
salt to taste
cooking oil

Cooking Instructions:

In a cooking pan, saute garlic and ginger. Add onion till tender but not totally brown. Add cocomilk. Stir until thickened. Add corn kernels and boil until tender. Add carrots and bell pepper. Season with pepper and salt to taste. Pour extracted luyang dilaw and boil. Add the unshelled cooked tahong and kangkong leaves. Cook for two minutes. Pour malunggay leaves and simmer for one minute. Serve hot with rice or bread. Make 5-6 servings.

veggie mix express

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Never Store Veggies in a Sealed Bag

Whenever a retailer hand you the bought fruits and vegetables, it is packed and sealed in a cellophane or sando bag. Please do not forget to open it before storing in chiller or under room temperature.
Fruits and vegetables are moisture rich foods. They are emitting water by evaporation and will wilt eventually. When in a sealed bag, the plastic traps water vapor resulting to condensation keeping some surfaces wet and prone to deterioration. Keeping them open will allow longer storage life.
patani in plastic bag

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.