Spice Up Your Salad

Hi everyone :)

It's been a while. I've been recently busy juggling school, work, and writing my manuscript at Wordpress.com and Wattpad. With the impending holy week, I'd like to share a simple salad dressing I invented last week. It's a fusion between Asian and European, I guess. It goes like this:

Ingredients:
1 ½ tbsp Kewpie Japanese Mayo
1 tbsp Worcestershire sauce
½ tsp Parmesan
Wasabi

Procedure: 
Mix everything together and serve with Romanian lettuce.

Easy peasy, right?

If you have novel recipes of salad dressings, I'd love to hear from you.

Cheers! :)

Vegetarian Chili

Last Thursday, 31st of October, Mamá visited her hometown leaving behind the whole family in Manila. With a limited budget for the weekend and after considering available resources and me, the sole pesco-vegetarian, I decided to cook a Sunday dish that everyone could eat.

If you like your food a little spicy, this one's for you. Bon appetit! :)

Vegetarian Chili 

Estimated Times

Vegetarian Chili

Preparation Time: 30 mins.

Cooking Time: 45-60 mins.

Servings: 8

Ingredients

2 medium onions

2 garlic cloves, chopped

1 Tbsp. olive oil

1 tsp. chili powder

1 tsp. paprika

1 Tbsp. cumin

1 (14 oz.) can diced tomatoes

1 cup vegetable broth

1 large eggplant (cut in ½-inch cubes)

1-2 green bell peppers, seeded and cut into ½-inch dice

9 oz. chickpeas, drained

9 oz. red kidney beans, drained

2 Tbsp. dried mixed herbs

Salt

Large handful flat-leaf parsley, to garnish

Procedure

1. Cook the onions and garlic in olive oil, over low heat in a large nonstick pan for about 10 minutes, until the onions have wilted and softened.
2. Add the chili powder, cumin, and paprika and cook over medium heat for a couple of minutes before stirring in the tomatoes and vegetable broth. Bring to a boil over medium heat, stirring occasionally.
3. Add the eggplant, green bell peppers, red kidney beans, chickpeas, and dried mixed herbs to the pan. Add salt to taste.
4. Stir, bring back to a boil, reduce heat, cover and cook for 20 minutes to the let the flavors infuse.
5. Garnish with parsley before serving.

Adapted from The Book of Chilies & Stews by Sara Davis

Eggplant-Zucchini Lasagna

An experiment my mother ventured into after eating a dish similar to this recipe in an Italian restaurant somewhere in Manila.

The family at that time was divided into two. types of diet. The majority are what one of us coined as "any-tarians" since we all enjoy good food and trying out new dishes. The minority, actually two, which I am a part of, has some limited food choices with our pesco-vegetarian diet.

For everyone to get to taste something new, it was better to serve a dish that all of us could eat. The recipe has been modified for personal preferences. We like a lasagna that has more tomato sauce, just like its meaty counterpart. You may visit the websites at the end of this recipe, if you wish to make the original dish.

Eggplant-Zucchini Lasagna

Yields: 6-12 servings

Ingredients

1 large eggplant, cut crosswise into ½ inch-thick slices

2 large zucchini, cut diagonally into ½ inch-thick slices

1 tsp. salt

2 Tbsp. olive oil

4 oz. pre-cooked lasagna noodles

Parmesan mixture

1-2 cups grated Parmesan

¼ tsp. dried basil

¼ tsp. dried oregano

Tomato mixture

3 Tbsp. olive oil

3 cloves garlic, chopped

1 tsp. dried basil

1 ½ medium cans Capri whole-peeled tomatoes

Procedure

1. Preheat oven to 350°F.
2. In a medium bowl, toss the zucchini w/1 tbsp. olive oil and ½ tsp. salt. Place in a single layer on a non-stick baking sheet in the oven and roast for 15-20 minutes until brown. Set aside.
3. Repeat procedure no. 2 for eggplant.
4. Sauté ingredients for tomato mixture. Simmer for 30 minutes. Add water if needed.
5. Combine all ingredients in a medium bowl.
6. In a 9-inch rectangular pan, cover its base with tomato mixture.
7. Arrange noodles over mixture. Top with eggplant and zucchini, then pour tomato mixture and sprinkle with parmesan mixture. Repeat pattern.
8. On topmost layer of noodles, spread evenly remaining tomato and parmesan mixture.
9. Cover with foil and bake for 20-30 minutes, or until parmesan melts and turns golden brown. Cool for 5-10 minutes.

Adapted from:

• Zucchini Eggplant Lasagna
• Meatless Monday: Eggplant-Zucchini Lasagna with Fontina