Hello there Herbivores!!! I hope you had fun doing our last recipe 🙂
Herbi– means plants vore- means one that eats (Herbivore-one that eats plants) let’s not get offended I’m a herbivore, lover of plants and you can be a herbivore too!
The other day was a big celebration for us, it was someone’s special birthday so there were many dishes on the table! So I wanted to share these recipes with you. Let’s get cooking!
First Dish: Sweet and Sour Tofu dish with Pechay Tagalog
This dish is a perfect family meal filled with deliciousness that can hide that veggie taste that the children love to avoid. Packed with nutrients too!
- Firm tofu 1/2 kilo
- Pechay 5-7 stalks chopped into three parts (white part, middle part, leaf part)
- Onion 2 chopped
- Garlic 4 cloves minced
- Olive oil
- Soy sauce 2 tbsp
- Apple cider vinegar 2 tbsp
- Brown sugar 2 tbsp
- Tomato sauce 4tbsp (if you use tomato paste 2tbsp)
- Black pepper (add to your own liking)
- Water 1/4 cup
- Wash your veggies.
- Cut your tofu into triangles or squares and fry until golden brown and crunchy (don’t make it soggy or else it won’t take in the sauce)
- On a hot sauce pan saute the oil, onion and garlic until golden brown.
- While that sauteing, on a bowl mix the sugar, apple cider, tomato sauce and black pepper and mix well until granules are gone.
- When the garlic and onions are fragrant and golden brown add the sauce and put the heat on low and let it simmer for 15-20 minutes or until the sauce is thick.
- Add the white stalks and middle part of the pechay when the sauce is thick, add 1/4 cup of water mix and cover. After 3-6 minutes open and mix again.
- When the leaves have semi cooked (you’re looking for a darkish green but not black) add the leaves of the pechay. Mix well and cover for 2-3 minutes.
- You can add more water if you want more sauce, but if not, the water from the leaves will give it that nice sauce just enough for the tofu.
- Add the fried tofu and mix well.
- Serve hot, sprinkle with spring onions on top (optional chili flakes for garnish)
Second dish: Saute Sugar Snap Pea (aka chicharo)
- Sugar snap pea 1/4
- Onion 2
- Garlic 2 cloves
- Olive oil
- Black pepper
- Wash the veggies.
- Cut or remove the top and bottom part of each pea. (to remove that hard part and the string)
- On a sauce pan saute the onion, garlic with some olive oil
- Add the salt and paper, mix until the garlic and onion are golden brown.
- Add the sugar snap pea and mix well. Only cook for 2-3 minutes.
- Sugar snap peas are best cooked and crunchy!
Third dish: Soy or Mung Bean sprouts with veggie meat
This dish will help you hide that “vegetable look” with our veggie meat, because we all know kids love to run away from those toge, I’ve done this a lot of times when I was younger but now, it’s something I appreciate.
- Mung or Soy Bean Sprouts 1/4 kilo
- 1 can Veggie Foods Veggie Meat (cut in thin circular shape)
- Onion chopped 1 medium
- Garlic minced 2 cloves
- Salt and pepper (at your liking)
- Sesame oil 1/2 tbsp
- In a hot pan saute your onion and garlic in sesame oil
- Add the washed soy or mung bean sprouts, cook for 3-4 minutes (signs of over cook is it looks grayish and wilted)
- Add your salt and pepper
- Fry your veggie meat (either deep or pan fried)
- On a serving platter place your veggie meat filling the platter then add the cooked sprouts on top
- Best served hot.
Note: Avoid having leftover of this dish because if you reheat the mung bean sprouts it will probably end up being over cooked and mushy. No one likes this.
Another note: notice there are a few dishes displayed but there are no recipe for it, gotta keep you wanting for more. Stay tuned for that mushroom dish and another heavenly salad dressing I love. *wink wink smiley face
That’s it for now, stay tuned for the next herbivore foods that we all know you love to try and cook for yourself or for the fam!
I hope you learned something from me today herbipeeps, tag me in one of your cooking adventures #herbipeeps #vishnurecipe
Don’t forget the best meals are shared with loved ones! Share your blessings.
Note from cook:
I always prepare my dishes giving thanks to where it comes from and who I’m cooking it for.
See you on the next recipe herbipeeps!
-Lots of love, HERbivore out 😉