When vegetables are mentioned in the middle of the conversation, the first expression which can usually be seen is the scrunching of nose. No matter the crunch that comes from leafy vegetables, or the burst of juices that fills the mouth with every bite of that bright red tomato, perhaps even the occasional stubborn specks of earth that would come for the ride when bought from the market; vegetables are considered something otherworldly. This doesn’t mean that they come from another world, it just means that vegetables are usually never the first option. But after the lingering slipperiness from continuously eating oily foods during parties, along with the throbbing headache that comes after a whole night out of drinking, the feeling of needing something deliciously healthy comes to mind. And so, here we are with three specially chosen vegetable dishes for you to choose from.
1. Salad Days (Kitchen Secrets, p. 231)
These are delicious dressings for your salads. There are a total of 8 options, so feel free to try them all.
Salads are good starters and side dishes, but they can also be excellent meals by themselves when you load it up with a whole bunch of stuff. Oftentimes, they are served cold, but you can make hot salads as well. And with the dressings listed below, even the most basic plate of greens can taste great with a bit of dressing. But before you start mixing, take note that oil-based dressings can be mixed by shaking it in a bottle.
BALSAMIC VINAIGRETTE
INGREDIENTS
• balsamic vinegar
• honey
• extra virgin olive oil
LEMON VINAIGRETTE
INGREDIENTS
• lemon
• mustard
• extra virgin olive oil
ORANGE VINAIGRETTE
INGREDIENTS
• orange
• honey
• vinegar
• extra virgin olive oil
SESAME GINGER DRESSING
INGREDIENTS
• ginger
• honey
• sesame seeds
• vinegar
• sesame oil
AIOLI SAUCE
INGREDIENTS
• mayonnaise
• garlic
• lemon juice
• oil
• garlic
• paprika
GREEK YOGURT DRESSING
INGREDIENTS
• Greek yogurt
• garlic
• honey
• lemon
• cilantro
HONEY-MUSTARD DRESSING
INGREDIENTS
• honey
• mustard
• mayonnaise
• cayenne
SALAD DRESSING
INGREDIENTS
• basil leaves
• mayonnaise
• sour cream
• lemon
• garlic
2. Chinese-Style Fresh Lumpia (Simpol the Cookbook, p. 149)
This dish is mixed vegetables that are sautéed and then wrapped using a lumpia wrapper. With carrots, tofu, green papaya (or singkamas), Baguio beans, cabbage, and bean sprouts to give it the fresh taste and delicious smell that is sure to envelop the house once cooked. And then sauce that’s thickened with either cornstarch or potato starch; the pairing is just the perfect match.
CHINESE-STYLE FRESH LUMPIA
INGREDIENTS
Set A:
• 2 Tbsps. Golden Fiesta Canola Oil
• 4 cloves garlic, minced
• 1 pc. onion, chopped
• 1 pc. small carrot, shredded
• 1 cup firm tofu, minced
• 1 cup singkamas or green papaya, shredded
• 1 cup cabbage, shredded
• 1 cup bean sprouts
• salt, to taste
• pepper, to taste
Set B:
• 3 1/2 cups water or chicken stock
• 1/4 cup cornstarch or potato starch
• 1/2 cup brown sugar
• 1/4 cup Silver Swan Soy Sauce
• 2 Tbsps. Datu Puti Oyster Sauce (optional for vegetarian version)
• 8 cloves garlic, minced
• black pepper, to taste
Set C (Garnish):
• 1/2 cup peanuts, ground with 2 Tbsps. brown sugar
• 4 cloves garlic, or as needed, minced
• lettuce leaves
• cilantro
• fried sotanghon with hoti (Chinese dried seaweed), optional
• hot sauce (optional)
• lumpia wrappers, as needed
PROCEDURE
a. In a cooking pan, sauté garlic and onion until tender. Add carrots, tofu, and green papaya. Stir well before adding the Baguio beans and cabbage. Season with salt and black pepper. Add bean sprouts last. Cover and cook until the vegetables are tender. Then toss to combine. Drain in a colander.
b. To make sauce, put water or chicken stock in a pot. Add cornstarch, brown sugar, soy sauce, and oyster sauce. Stir until everything is dissolved. Bring to a simmer over low fire, and cook until the sauce thickens. Cook for 2 minutes then turn off the heat. Add the chopped garlic and season with black pepper.
c. To assemble, you may use the traditional lumpia wrappers from the market or you can use Vietnamese rice wrapper as an alternative. Make sure to moisten the wrapper before using it. Place a piece of lumpia wrapper a plate, then layer it with lettuce to make a base. Scoop a generous amount of cooked vegetables onto the lumpia wrapper. Top with garlic, peanuts, and add a little sauce. Wrap by folding both edges, and then rolling it until the end of the wrapper. Lightly moisten the end with water to seal.
3. Atchara: Paboritong Terno (Dishkarte, pp. 184-185)
This dish is, in simple terms, pickled vegetables. With four choices to choose from and experiment with, healthy living is closer than ever, so try them all and see what you like best.
It’s the perfect partner for grilled meat and fried food. Not only is it easy to make, the recipe can also be modified to suit whatever vegetable combination comes to mind. It can also make use of vegetable trimmings which means nothing is left behind.
You can add the pepper, ginger, and laurel leaf alongside the pickling solution right from the start in order to make it smell even better. And if you want to give it some color, turmeric powder or achuete can be mixed into the solution.
Plus, as a tip, the harder vegetables like carrots, papaya, ampalaya, and radish can be rubbed with salt in order to soften it. But make sure to squeeze out the water before using it.
PICKLING SOLUTION
INGREDIENTS
• 2 cups Dati Puti Vinegar
• 2 cups sugar (this can be lessened)
• 1 tsp. salt
PROCEDURE
a. Place the ingredients into a non-corrosive saucepan (avoid using an aluminum pan) and boil it over low heat for 3 minutes.
CLASSIC ATCHARA
INGREDIENTS
• 1 cup papaya, shredded
• 1 cup ampalaya, julienned
• 1 pc. red bell pepper, julienned
• 1 pc. medium carrot, julienned or cut in decorative florets
• 5 pcs. shallots, sliced thinly crosswise
• 1 pc. large garlic clove, sliced thinly crosswise
• 1 inch ginger, julienned
• 1/4 cup raisins (optional)
• 1 tsp. salt
• ½ tsp. fresh coarse ground black pepper
PICKLED MUSHROOMS
INGREDIENTS
• 1/2 cup shallots
• mushrooms
• garlic, sliced
• 1 Tbsp. whole black pepper
• fresh or dry herbs
CHINESE-STYLE PICKLES
INGREDIENTS
• pickled vegetables
• radish
• 2 cups cucumbers (seeds removed)
• 2 cups carrots
• 2 Tbsp. salt
PROCEDURE
a. Toss the vegetables in salt. Let it rest for 10 minutes. Add some salt and squeeze out the excess liquid. Transfer to a bottle.
PICKLED KANGKONG STALKS
INGREDIENTS
• Kangkong stalks
• garlic, sliced
• 1 knob ginger, julienned
With three vegetable recipes for you to choose from, your palate will certainly get a good rest from all the oil which has spilled in and around your mouth from every meaty bite. Certainly, the delicious spices which come from each meat-filled plate is enough to make your mouth water, but the refreshing crunch and juiciness from a plate of salad along with your most preferred dressing will surely make you take another bite for a healthier feel. With simple, yet plentiful options, these can be a way to relax your taste buds after countless feasts of meat and alcohol.