There’s nothing not to crave about white sauce!
This is a quick and simplified, and healthier (by that I meant not as detrimental) version of Alfredo Pasta. Whyyy… because I didn’t use butter and parmesan cheese. Because I have none in my cupboard and I didn’t have the time to buy before this needed to be cooked 😂 I’m seizing the opportunity to cook deliciously for my voice teacher. And fortunately she patronizes my dishes 👌 Since the prime ingredients weren’t available, I was quite anxious if it’ll turn out still delectable. But it did. 😊
I used flat spaghetti for the dish, but I would recommend the fettucine. Instead of butter, I sauteed minced garlic with regular oil, added vegetarian ham (yup, my recipes are meatless), and then the all purpose cream. I am lacto ovo vegetarian so we still use dairy in our food, but sparingly. Put some pasta water in it, and flavored the white sauce with salt, pepper, vegetarian “fish” sauce, and mushroom powder. When it is done cooking, the pasta dove in!! Hehe kid. I still added grated processed cheese (it’s not real cheese) to replenish the lack of parmesan. Izzooo yummy still. 😊
Try this also, if you would like to minimize cholesterol in your favorite pasta dish.
Lomiiii my loooobb
It’s rainy season again here in the Philippines. The trend always at the supper table is warm soup for the taste buds and the belly and the heart. Lomi is one of my favorite soup options when the weather is cooold. It was popularized by Batangas kitchens to their roadside carinderias as comfort food for travelers. It is cooked with chicken and lomi noodles with a few vegetables, then made a little bit thick by egg and corn starch. Batangas lomis are generally thick because they add flour to the soup, but for now I opt not to do that. Also, instead of thick lomi I used miki noodles. And because no chickens were killed in this recipe, I grabbed the tofu from the chiller, cut it to bits, fried ’em and let them join in the fun.
I want a lot of spring onions in all my soups, especially those with noodles. ❤
For this recipe that serves 10, here are my ingredients:
1 big onion, chopped
6 cloves garlic, minced
1/4 kg miki noodles
1 medium carrot, julienned
Small bunch of baguio pechay, cut into strips
Half a block of tofu, cut to bite size pieces and pan fried
2 tbps corn starch dissolved in water
1 egg, beaten
Vegetarian ham (optional)
Saute garlic and onions for a few minutes. Add carrots. Pour in water, about 8 cups. Add your vegetable seasoning (mushroom powder in my case) and ground black pepper. Let boil. Add miki noodles, tofu and pechay. Season again with salt and vegetarian fish sauce. Add spring onions, but leave some for toppings. Then pour in beaten egg. Mix thoroughly, then add corn starch. Add more according to your desired consistency. Turn the heat off. Top your bowl with remaining spring onions.
You may add vegetarian ham for more meaty flavor. You can also top roasted garlic for a roasty… flavor. 😅
Enjooooy rainy days with CHICKENLESS LOMI !
Beef steak for vegetarians guys! When I was a carnivore (lol) my favorite fastfood meal is found at Jollibee. It is the most popular fastfood chain here in the Philippines. They have that budget meal called the mushroom pepper steak, with roasted garlic, button mushrooms and beef sirloin and black peppah! But now my cravings will be best solved, because there is always a healthier option for us veggie bloods!
Here are the ingredients for 6 servings:
1 can jolly button mushrooms pieces and stems
1 bulb of garlic, minced
Soy sauce and pepper to taste
The special ingredient here that you cannot find in your cupboard is the mock meat which was all the way from Ethiopia.
You prepare this by placing the dried meat in boiling water and cooking this for 1 and a half minute. Drain excess water. Pan fry for about 5 minutes.
The cooking procedure is simple: roast garlic til it is golden brown, add your mushrooms, soy sauce, meat, pepper and salt. And then make it delicious! 😁
Cooking is my greatest embarrassment for a time. But because it has always been my excitement to learn, the challenge is before me to acquire the science good daughters and good wives cannot dispense with. Kitchen work is so much fun and will surely give you a sense of accomplishment. It’s like painting a masterpiece. You will not consider it a chore if you will change your views and consider it more as an art. Not only tummies but also your heart will be satisfied, in cooking food that will also delight your dear ones that will eat.