Saturday, December 31, 2016

A Year Gone By

What was good I will
draw hope from, what was not I'll
reflect on, learn, grow.

Friday, December 30, 2016

My Nanang Pina

Nanang Pina is my late fraternal grandmother.  We lived with her at her house by the Malabon River till I was in the fifth grade. She lived downstairs while my family lived upstairs.  I remember eating dinner with her once in a while in the long dining table with a glass top that could sit 12 or more people. It was massive. I remember her sitting at the end of the table, not the head position but close to it.  I would sit beside her while she told me stories which I enjoyed listening to. I still remember her chuckle and those gleaming eyes behind the rimmed glasses as she told some hilarious ones in her sometimes sarcastic way. She also loved to put both legs up on the chair while she ate, a habit she carried also when she sat at the easy chair by the entrance of the house while she rolled strings into balls.  The strings would be used to keep bottles of fish sauce together for people to buy when they dropped by at the factory she and her children owned.

Actually I do not remember any of the stories now that she told me but I have heard tales about her life from others.  My favorite is how she and two other friends shared one balut, a Filipino delicacy famous all over the world as one of the weirdest that one could be dared to eat.  This is not for the fainthearted so skip the rest of the paragraph if you are. This delicacy is an unhatched egg embryo still in the shell. They are cooked first by boiling them. Inside are the fluid, the yolk, the hard white protein part and the semblance of the chick itself. If you eat this all to yourself you first crack the tip carefully, add a little salt through the hole and slurp the fluid. Then you break it open a bit at a time and eat the yolk and the chick parts in the order you prefer. Some eat the hard protein part but I don't.  Story goes, my grandmother and two other ladies who sold fish with her would share one balut with one eating the yolk, the other the white part and the other the almost developed chick part.   No parts as a result were wasted.

That is typical of my Nanang.  She was very frugal even when she had gotten rich when she discovered that one could obtain a delicious amber color fish sauce from the anchovies that were stored in the banga or earthen jars that were in their backyard.  The anchovies were small fishes that were not sold from the fish sale of that day.  I have heard of an anecdote that was told that the supernatant juice one day splattered from the salted anchovies and she tasted the wonderful flavor of the juice. This made her think of bottling what would be patis or fish sauce that we know today. I have read accounts in various media crediting her for discovering this very popular condiment found in almost all Filipino households. This sauce is now popular with foodies even in the western part of the world in their cooking.

My Nanang was ahead of her times not only in making serendipitous discoveries but also when it came to conserving natural resources and caring for them. I remember something vividly which she said while washing her hand using the rainwater running from the extra faucet built to conserve water. She looked into the window from where the faucet was and gazing into the river she said, "One of these days it (the water) will be all gone." I remember listening in awe even as a child at her wisdom and how she said it with that serious prophetic tone.

Of all the memories I have of my Nanang, this scene by that faucet is what I remember the best.  She was proactive to solve what she thought would be a problem. I actually saw the factory's plumber, Mang Moises, constructing a huge vat to hold the rainwater and the necessary plumbing to deliver it to that little faucet by the window where I witnessed my first lesson for respect and conserving nature's resources. I did not know then what motivated my Nanang when I watched the plumbing being constructed nor did I understand fully its significance until talks of climate change and water pollution were discussed when I grew up as an adult.

I am now a grandmother to two very young children. I hope I can pass some nuggets of wisdom to them like my Nanang did. I hope they will not remember just those no, no words I try my best to avoid saying but something more reverent and profound.

This Is What I Know

When I'm still thrilled of
what is to come, then I know
I'm alive, not dead.

Thursday, December 29, 2016


Not like an eagle,
more like a duck. Not soaring
high but still flying.

Note:  Painting by Sr. Gemma, CSJ. 

Wednesday, December 28, 2016

When You Fail

To be human takes
grit. Face the challenge, you've got
what it takes. Get up.

Tuesday, December 27, 2016


Change will happen not
in your time, but God's time. Wait
for that surprise, wait.

Monday, December 26, 2016

The Way to Live

The birth is the start
of a love so great He laid
down His life for us.

Slow Cooker Buffalo Chicken Dip

My daughter does not cook but she can whip up a real good Buffalo Chicken Dip.  This is her recipe.  It is made simpler with the use of the slow cooker and also easier to transport and serve for a potluck or an office party.

Here is the recipe of this addictive crowd pleasing dip or spread.  I gave some to a friend and her husband ate it in one sitting while my friend and I chatted when I arrived. So beware be sure you have your self control button on.

Slow Cooker Buffalo Chicken Dip

  • 1 large chicken breast cooked and chopped or 12 oz chicken from a can
  • 2-8 oz cream cheese
  • 2 cups shredded mild cheddar cheese, (or a mix of mild and sharp cheddar)
  • 1 cup Ranch dressing
  • 1 cup hot pepper sauce
Place all the ingredients in the crock pot and cook on low for 6 hours or at high for 3 hours.  I cooked mine in an Aroma Brand slow cooker/rice cooker for 2 hours at slow cooker setting.

Serve with tortilla chips or vegetables.  

Saturday, December 24, 2016

Christmas Eve

All aglow for the
joy shared during the season.
For what's expected

Timeless Treasure

Best news come from slow
mail. Touching the warmth from the
words, the thoughts, the love.

Note:  The painting is by Margaret Soboslay of Monroeville, PA.  

Friday, December 23, 2016

Reaching Out

Emails, texts,  phone calls
And then that knock on the door
Completes, caps it all.

Wednesday, December 21, 2016

Onion Pepper Cranberry Relish

My daughter gave me a box of  Harry and David's variety of food goodies which included a bottle of onion pepper relish. I loved it and just decided I got to make something similar. I usually try to use what I have in my pantry full of canned foods from Aldis grocery store. For that piquant sweet taste I added to the list of ingredients written on the label of the bottle, whole berry cranberries from a can. I also felt the need to add orange marmalade.

I mixed all the ingredients and hoped to eat as is as most relishes and it was good but I decided to slow cook the ingredients to better come up with the consistency and taste of the bottle of onion and pepper relish from Harry and David's.  The slow cooking did mellow the onions and gave the thick consistency with the addition of cornstarch.

Relish without being slow cooked.

It has its own personality and not a twin of what I was copying but it is just as good. It has the characteristic spiciness complemented by some sweetness. Heaven on anything you put it in.

Onion Pepper Cranberry Relish

  • 1-14 oz can whole berry cranberry
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 1 medium tomato, chopped
  • 3 tbsp chopped jalapeno from a bottle
  • 1 tbsp orange marmalade
  • 1 tbsp cornstarch in 4 tbsp water
Add all the ingredients in the slow cooker. Cook for 6 hours at low or three hours at high setting.  I cooked mine for two hours in an Aroma brand rice cooker /slow cooker at slow cooker setting.

Serve as a dip for chips or vegetables or as a relish for your Christmas ham or New Year's Eve roast or even fish or seafood. I almost forgot also add as relish for your hot dogs and burgers.

A Xmas Gift

See the joy, wonder
of the season through a child's
unfiltered eyes, heart.

Tuesday, December 20, 2016

Reminiscing Back

Curdles my tummy,
overwhelms heart, nourishes
soul.  Trip worth taking.

Monday, December 19, 2016

Slow Cooker Balsamic Soy Chicken and Mushrooms

This is an easy dish to prepare for a busy day. It is full of flavor with the hint of sweetness from the balsamic vinegar blending with the saltiness of the soy sauce and the acidity of the vinegar itself.  The cremini mushrooms add elegance to the dish and added earthy flavor.  My picky taster, my husband, gave it a thumbs up. I almost ate the whole thing since the sauce is addictive and had that taste of wine which actually came from the balsamic vinegar. It has that touch of sophisticated French cuisine in it.

I served this with brussel sprouts I cooked in the same crock pot which however I did not show in the pictures.
I have decided to give my meat eating husband more vegetables as much as possible. I would microwave this vegetable separately next time since it imparted a kind of a tinge of bitter taste to the sauce.

I served this over Ramen noodles I cooked in the microwave with water and without the flavor packet. Egg noodles would be an excellent alternative. Crusty bread and romaine lettuce with caesar dressing would transform this dish to an elegant meal.

Slow Cooker Balsamic Soy Chicken and Mushrooms

  • 2 lbs boneless, skinless chicken thighs or breast
  • 8 oz cremini mushrooms. cut in half
  • 1 onion, sliced
  • 4 garlic cloves, chopped
  • 3 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 1/2 tsp dry thyme
  • pepper to taste
  • 1 tbsp cornstarch in 4 tbsp water
Add all the ingredients in the crock pot. Cook for 3 hours at high setting or 6 hours at low setting.  I cooked mine for 2 hours in an Aroma Brand rice cooker/slow cooker using slow cooker setting.

Serve over noodles or rice or with crusty bread.  I served this over Ramen noodles without the flavor packet which I cooked in the microwave in a small bowl with some water for five minutes.   

A Weary World Waits

The campfire, skating
rink, snow covered trees, lit homes,
church waiting King's birth.

Note: painting by Ed Diaz

Sunday, December 18, 2016

Paula's Prayer Group December 2016 Meeting

We were happy to be together.  As one member of the group pointed out the group keeps her grounded and reminds her of what are important in life.  As Sr. Paula mentioned during the charism recollection what we need to tap into are already there, they just need to be revived and the prayer meetings do help.

One member felt old age catching up on her and she consoles herself with the insight that what she could not do anymore she had been given abundant opportunities to do in the past.  She is grateful for that.

The metaphor used in the book "Under the Tuscan Sun" at the beginning and at the end of the book about the faucet that was broken and then mentioned again at the end as repaired without any explanation showed to one member how similar is the way God takes care of us.  The member mentioned how this was apparent when she thought she could not say her last goodbye to a close friend during her friend's funeral mass and was despondent about it and how another friend and her daughter made it possible for her to postpone a responsibility she had to do and made it possible for her to go.  She also felt her close friend's love from above when she ate with a friend Chinese after the funeral mass.  Eating Chinese is something she shared with her close friend who just passed.

Sr. Paula mentioned how the phrase from the song Oh Holy Night,"And the soul felt its worth".   touched her and made her think of the significance of Christmas.   As the part of the lyrics shown below show, the coming of the Saviour validates God's love for us and how he values us.

With these thoughts, our prayer group prays for all of you.

O Holy Night

O Holy night, the stars are brightly shining
It is the night of our dear Savior's birth
Long lay the world in sin and error pining
Til He appeared and the soul felt it's worth
A thrill of hope the weary world rejoices
For yonder breaks a new and glorious morn
Fall on your knees
O hear the angel voices
O night divine!
O night when Christ was born
O night divine!
O night, o night divine!
And in His Name, all oppression shall cease
Sweet hymns…

PS.  I researched further the story behind the song and what I discovered is what I want to share with you. Here is the link.

Tofu Mushroom Pepper Stir Fry

This is a fast nutritious main or side dish to have for either lunch or dinner. It is delicious and satisfying over hot white or brown rice or even any noodles you may have. The brown sauce is pretty close to what you may have with your Chinese takeout orders. 

Tofu provides your protein and the peppers and mushrooms your source of antioxidants to fight the cold and flu spreading around during these cold days.  

Tofu Mushroom Pepper Stir Fry

  • 1- 12 oz package firm tofu, cut into one inch cubes
  • 3 tbsp soy sauce
  • 2 tsp cornstarch
  • 1 tbsp brown sugar
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 2 tsp coconut oil
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1- 8 oz package whole mushrooms, sliced 
  • 1/4 cup green onions, sliced
Combine the marinade ingredients in a shallow container with a lid.  Marinate the tofu in the marinade for at least 30 minutes.

Heat the coconut oil in a saute pan to medium heat.  Add the peppers and mushrooms and saute till the peppers are cooked yet still crispy.  Add the tofu and the marinade and heat through the mixture.  Add the green onions at the last minute of cooking.

Serve over rice or noodles.

Why We Pray

He knows what we need.
He just wants us to show how
we depend on Him.

Saturday, December 17, 2016

Holiday Movies

What's your favorite
to go with your hot cocoa
and marshmallow? Cheers!

Note: Painting is by Ed Diaz.

Friday, December 16, 2016

Thursday, December 15, 2016

Soba Noodle Bowl with Sweet Spicy Gochujang Sauce

This noodle bowl will warm you up during this frigid weather.  The Chinese use spicy food both to warm and cool themselves. This fits the role of the former and it did just that yesterday morning. At breakfast at that. Plus two servings because it was addictive.

This is not a Chinese dish but a Korean one using this ethnic group's popular condiment, gochujang sauce, which I have featured in past blogs, here and here . I also used soba noodles which is of Japanese origin which I have used in preparing soba noodle soup with tofu in a previous blog. In this recipe soba noodles are eaten dry without any broth.  They are instead just coated with the delicious spicy sauce.  This sauce is the heart of the dish and has great flavor so any type of noodles would work. You can substitute Ramen like the ones you buy in packets for a few bucks for a dozen or so.  Just skip the flavor packet and substitute the sauce with the gochujang.  You can also use linguine or spaghetti.

You will enjoy this morning, noon or night or in between as a snack.  Asians whether Filipinos, Chinese, Japanese or Koreans love to eat savory noodle dishes, dry or as soups, for their afternoon breaks.  You would too since this is so addictive you would not be able to wait for dinner to eat it. 

Soba Noodle Bowl with Sweet Spicy Gochujang Sauce

Inspired by this, this and this past blogs

2 servings
  • 1-3.5 oz bundle soba noodles (The Hana brand I used came in 3.5 oz bundles), prepared according to the package
  • vegetables of your choice, (I used microwaved carrots and broccoli)
  •  Sweet Spicy Gochujang Sauce (recipe from this and reprinted below)
Distribute the soba noodles into two medium bowls.  Add one half (start with less) of the Sweet Spicy Gochujang Sauce to the soba noodles in each bowl and mix till the noodles are coated. Top with the cooked vegetables of your choice.  The soba noodle bowl can be eaten either cold or warm.

Sweet Spicy Gochujang Sauce

recipe from this 

  • 1/2 tbsp soy sauce (Note 1)
  • 1 tbsp gochujang sauce
  • 1 tbsp rice vinegar
  • 1/3 tsp sesame oil
  • 1/2 tbsp maple syrup (Note 1)
  • 1/2 tbsp dry garlic flakes (Note 2)
  • 1/2 tsp ginger powder (Note 2)

1.  You can adjust the amounts soy sauce and maple syrup and other ingredients for that matter according to your taste.

2.  You can use 1/2 tbsp fresh minced garlic and 1/2 tbsp fresh minced ginger.  I am pretty lazy and opted for the dry ones.

Pleasant or Not Surprise

Memories crept in
softly like snow falling on
the ground while you slept.

Wednesday, December 14, 2016

Now is Better

When it is all play,
it is fun. When I'm real mom,
not. Kids like me run.

Tuesday, December 13, 2016

What Not to Forget

Kind acts melt the heart,
make you see the whole person,
forgive what annoys.

Monday, December 12, 2016

Easy Caesar Salad Dressing

I brought Caesar Salad to a Mahjong party. I made homemade Caesar Salad dressing to go with it.  It did not have anchovies but you would not miss them. The garlic, lemon snd Worcestershire sauce combined magically make up for it and make this a to die for dressing.  So good. Garlicky with slight tang from lemon.

Easy Caesar Salad Dressing

  • 4 garlic cloves
  • 6 tbsp vegetable oil
  • 6 tbsp light mayonnaise (I used Hellmanns)
  • 2 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 3 tbsp grated Parmesan cheese (I used Kraft brand)
  • salt and pepper to taste
Using a small blender, blend the ingredients till smooth.

I'll Think About It Tomorrow

Why not? I will give
my brain rest. Clean slate to write
on, erase, repeat.

Sunday, December 11, 2016

Saturday, December 10, 2016

My Throne

The world, my kingdom.
I rule from here. I just smile,
coo, cry. And it's done.

Friday, December 9, 2016

Slow Cooker Al Pastor Tacos with Pineapple Jalapeno Salsa

Just in case you are wondering what Al Pastor means, it is not the name of a restaurant owner after which the tacos were named after but it stands for tacos in the style of the shepherd (pastor in Spanish).  Here is how Wikipedia explains it,

In the style of the shepherd), also known as tacos al pastor, is a dish developed in Central Mexico, likely as a result of the adoption of the shawarma spit-grilled meat brought by the Lebanese immigrants to Mexico. Being derived from shawarma, it is also similar to the Turkish döner kebab and the Greek gyros.
You can read about how it is prepared in the same source.  It is a long and tedious process.  In fact when I was watching the source of this recipe, Guy Fieri,  prepare it on TV, I just told myself I was not going to make the dish.  Just too involved so I thought but then I felt the challenge staring at me and I took it.  I decided I would simplify the preparation and use my trusty slow cooker and so I did.

Guy Fieri marinated the pork first then cooked it in his wood burning stove for several hours at low heat with the fresh pineapple rinds on top to keep the broth from evaporating.  I did not do the latter either.  I used canned pineapple for both the meat and the salsa but you can use the ones from a fresh pineapple. I am a lazy cook. The slow cooker did the marinating and the slow cooking for me conveniently. I dumped the ingredients mostly from the pantry in the slow cooker and went my way to do my chores the Sunday I made it.

Here is my slow cooker adaptation of the Guy Fieri's recipe.  It is actually better the next day after it stood in the fridge overnight. This is a spicy and flavorful dish to serve for your next family gathering.

Slow Cooker Al Pastor Tacos with Pineapple Jalapeno Salsa

Adapted from Guy Fieri,

  • 2 cups crushed pineapple from a can, drained
  • 1/2 cup fresh orange juice from bottle
  • 2 tbsp white vinegar
  • 2 tsp ground cumin
  • 2 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 4 cloves garlic, minced
  • 2 chipotle chiles in adobo plus 1 tsp of its sauce
  • 1/2 onion, chopped roughly
  • 3 lbs pork butt, whole
Place all the ingredients in the slow cooker and cook at low for 6 hours and at high for 3 hours.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 3 hours.

Take out the pork and shred with two forks and return to the slow cooker.  Serve using the materials below.

For serving
  • flour or corn tortillas
  • lime wedges
  • Pineapple Jalapeno Salsa (recipe below)
  • green onions or cilantro 
  • Cotiia cheese was suggested for serving which I did not use but you can.
Place the shredded pork over the tortilla and serve with the lime wedges, salsa and suggested cilantro or green onions and cheese if desired. You can spoon a bit of the broth for more flavor.  Enjoy. Grab a napkin.

Pineapple Jalapeno Salsa

  • 2 cups pineapple tidbits from a can, drained
  • 1/2 cup onion
  • 2 tbsp minced jalapeno (fresh or from bottle.  If fresh seed it first)
  • 2 tbsp fresh lime juice
  • 1 tsp salt
  • 1 small dry red chile crushed or one fresh one seeded and minced
  • 2 tbsp chopped green onions or cilantro
Mix all the ingredients in a small bowl and let it sit for about 20 minutes for the flavors to blend.

Things Happen

Some can be fixed. Some
not. Life goes on. We live through
it. A chapter done.

Thursday, December 8, 2016

Everything is a Gift

The joys, the trials.
All we have learned from. Sculpting
us to who we are.

Wednesday, December 7, 2016

Solving a Dilemma

I'm scared of him but
needed to tell him what I 
want for Christmas. Sigh.

Tuesday, December 6, 2016

Black Beans Butternut Squash Brown Rice Bowl

There is nothing more comforting than a bowl of beans and rice during the cold days we have had lately.\Just thinking of it makes make mouth water.  I added butternut squash and spinach to the beans to increase the nutritional value of the dish as well as its taste and texture.  I used black beans but any other type will do. The fresh garlic with the vegetable broth are all you need to make this wonderful one pot meal full of robust flavor as you eat it with rice or quinoa. The butternut squash adds some sweetness and pairs up well with the spinach and beans.  It is an easy quick meal to prepare.

Black Beans Butternut Squash Brown Rice Bowl

  • 2 tsp coconut oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1/2 cup vegetable broth
  • 1/2 butternut squash, peeled and cubed
  • 1-15 oz can black beans, drained and rinsed
  • 2 cups fresh spinach leaves
  • salt and pepper to taste
  • 2 cups cooked brown rice
Heat the coconut oil in a saute pan to medium heat.  Add the onion and garlic and cook till the onion is translucent and the garlic slightly brown but not burnt.  

Add the vegetable broth and butternut squash to the onion and garlic mixture and heat through till the butternut squash is soft but not mushy.  

Add the black beans and the spinach leaves and heat through till the spinach is cooked and the whole dish heated through.  Season with salt and pepper to taste.

Place the brown rice in a bowl and ladle the black bean butternut squash mixture on top.  Enjoy.

Grace From Within

Feeling angry and
confused, an insight brought new
light, freed into peace.

Monday, December 5, 2016

Vegan Creamy Butternut Squash Soup

I have been trying to come up with a good butternut squash soup that would make me happy and the recipe below is the one.  It is simple to prepare and with very few ingredients.  It is also vegan and healthy for you. I love not only its delicious rich taste but also its creamy texture.  The green chilies gives it a robust taste with hardly any heat coming from it just that flavor that lifts the soup to another level together with the cumin powder and coconut milk.  The cumin gives it a smoky flavor without being spicy and the coconut milk gives the soup its creaminess.The lime before relishing the soup is a must.  It gives it a sparkling refreshing taste. Perfect for any gathering when you want a soup for the appetizer.  So good and easy to prepare.

Vegan Creamy Butternut Squash Soup

  • 1/2 butternut squash, peeled and cubed
  • salt and pepper
  • 2 cups vegetable broth
  • 1-4 oz can green chilies
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/2 cup full fat coconut milk from a can
  • 1-2 limes cut into wedges
Preheat oven to 375 degrees Fahrenheit.

Spray a pan with cooking spray.  Place the butternut squash and add salt and black pepper. (Note 1). Spray with cooking spray if you wish. Bake for 20 minutes.

Add the vegetable broth in a Vitamix Blender or any blender and add to it the rest of the ingredients except the lime wedges.  Blend till smooth.  You can change the variable setting of the Vitamix blender to 10 and blend for 5 minutes till you see steam coming from the vent of the cover.  You can also transfer the blended mixture into a pot and heat on a stove.

Serve with slices of lime.   You can also use cilantro as an optional topping but the lime is a must.


1.  You can also cut the whole unpeeled butternut squash lengthwise and put the cut side down in a pan and bake for 35 minutes or till skin is brown.  Cool and remove the seed and discard.  Scoop the flesh of one of the halves and use for the recipe.

Among Friends

A safe place where trust
thrives to share thoughts, fears, hopes, hurts, 
joys, anger, prayers.

Sunday, December 4, 2016

Vegan Sweet Potato Spinach Omelet

Yes, one can have an omelet without the eggs.  I had posted an eggless version before but this present one has a better texture and taste due to the rice flour used. The old version used whole wheat flour which is healthier but it had a certain taste and did not have that moist crispy texture that rice flour gives.  One can use any vegetable combination and for this one I added the superfood sweet potatoes to the ones I used before, spinach and red pepper. I shallow fried this but one can bake it if you prefer. Delicious. Ditch those eggs. You will not miss them.

Vegan Sweet Potato Spinach Omelet

2 servings
  • 2 tbsp rice flour (I used Mochiko brand sweet rice flour from the Asian store)
  • 1 tbsp cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp salt 
  • 1/8 tsp black pepper
  • 6 tbsp non dairy milk 
  • 2 tbsp green onions, chopped
  • 4 tbsp sweet peppers, cubed
  • 1/2 cup cooked sweet potatoes, sliced
  • 1/2 cup spinach, chopped
  • cooking spray or 2 tsp coconut oil
Combine the flour, cornstarch, baking powder, cumin, garlic powder, salt and black pepper in a small bowl and mix with a fork.  Make a well in the middle of this mixture and add the milk.  Blend the mixture thoroughly.  Add the vegetables.  

Add the coconut oil to the small saute pan or spray with cooking spray and heat at medium heat.  Place the vegetable/batter mixture in two batches for easy flipping.  Cook till the batter is crisp but not burnt and the vegetables and the batter are cooked through. 

Serve with sliced tomatoes and baguette slices.  You can also eat the omelet with catsup of your choice.


Remove the filter
Everything belongs. See
things as they are. Real.

Friday, December 2, 2016

Vegan Mixed Vegetables with General Tso's Sauce

This is the vegan version of one of my favorite Chinese dishes, General Tso's Chicken.  I have posted before a similar dish, Cauliflower with General Tso;s Sauce, in my blog but using a different concoction of the sauce than the one I used for the recipe below.  When I prepared this Mixed Vegetable version I used instead a sauce very similar to the ones I have utilized for my Slow Cooker Healthier General Tso's Chicken and Slow Cooker Chicken Thighs with General Tso's Sauce (One Step).  The sauce has the magic ingredient, orange marmalade, that gives that sweet subtle citrusy taste that makes it extra delectable and more addictive.

I served this dish yesterday during a Plant Based Potluck gathering at McGinnis Specialty Store organized by Karen Novak and Sally Lipsky and everyone liked it.  The colorful vegetable dish glistened with the thick delicious sauce. You can use any combination of vegetables than the one I used or you can concentrate on one for example carrots and have a wonderful side dish next time you have a holiday party.  This recipe will surprise your guests that vegan dishes can go Chinese deliciously.

Vegan Mixed Vegetables with General Tso's Sauce

  • 1/4 cup vegetable broth
  • 1 tbsp ginger, minced
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1-2 tbsp chili garlic sauce (start with 1 tbsp and increase later for more heat if you prefer)
  • 2 tbsp water
  • 2 tbsp orange juice
  • 2 tbsp maple syrup
  • 3 tbsp orange marmalade 
  • 2 tbsp sugar (optional and amount depends on how sweet the orange marmalade)
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch 
  • 2 carrots, peeled, sliced and cooked in the microwave
  • 1 cauliflower, cut into florets 
  • 1 zucchini, sliced
  • 1 cup fresh or frozen green beans, cooked in the microwave
Place the vegetable broth in a large saute pan and add the ginger and garlic. Allow the mixture to boil till the ginger and garlic are cooked.

Turn off the heat and add the ingredients except the vegetables and mix them with a whisk till they are blended. Allow the mixture to boil gently till the sauce thickens to the consistency you desire.

Then add the carrots, cauliflower florets, zucchini and green beans to the sauce in the saute pan.  Heat it through till the sauce coats the vegetables.  I prefer my cauliflower and zucchini still crisp. Garnish with green onions and serve over brown rice.


Let the ego go.
It is not about you. You
are part of a whole.

Thursday, December 1, 2016