Tofu and Veggie Meatballs

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Ingredients

Meatballs

  • 1
    Block extra firm tofu
  • 1
    Carrot shredded
  • 1
    Zucchini shredded
  • 1/4
    Capsicum thinly sliced
  • 1/2
    Onion thinly sliced
  • 1
    Tbsp minced fresh ginger
  • 3-4
    Garlic cloves minced
  • 2
    Spring onion stalks thinly sliced
  • 2
    Tbsp soy sauce
  • 1
    Tbsp rice vinegar
  • 1/2
    Cup all purpose flour
  • 1/2
    Cup panko bread crumbs
  • Oil for brushing

Tangy tahini sauce

  • 4
    Tbsp tahini
  • 3
    Tbsp tamari or soy sauce
  • 2
    Tbsp sesame seeds
  • Juice of 1 lime
  • 1
    Tbsp maple syrup or brown sugar
  • 1
    Tsp chili oil

Instructions

1
Preheat oven to 200c. Mix all ingredients for meatballs in a bowl. Make sure it’s firm so it can hold into balls, add more flour or liquid if needed.
2
Create little balls and place them in lined baking tray. Brush oil on top and transfer to oven for 40 min. Flipping halfway through.
3
Prepare sauce: in a jar place all ingredients and shake throughly. Serve meatballs with rice and pour sauce on top, enjoy!
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Preheat oven to 200c. Mix all ingredients for meatballs in a bowl. Make sure it’s firm so it can hold into balls, add more flour or liquid if needed.

Tofu Burger with Pickled Ginger Aioli

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Ingredients

Tofu and marinade

  • 1
    Block firm tofu sliced in squares (1cm thick approx)
  • 1/4
    Cup soy sauce
  • 2
    Tbsp rice vinegar
  • 1
    Tbsp chili garlic sauce
  • 1
    Tsp sesame oil
  • 1
    Tsp tahini
    (I used black tahini I had on my pantry but normal should be fine)

Pickled Ginger Aioli

  • 1/2
    Cup vegan Mayo
  • 2
    Tbsp pickled ginger minced
  • 2
    Garlic cloves minced
  • 1
    Tsp rice vinegar
  • 1
    Tsp ground turmeric
  • Salt and pepper

Burger Toppings

  • Pickles sliced in half to decorate
  • Baby spinach or any lettuce
  • Red chili thinly sliced
  • 1/2
    Sweet potato peeled and thinly sliced cover with olive oil and salt
  • Tonkatsu sauce
  • Avocado sliced
  • Bread rolls open in half
  • Kimchi

Instructions

1
Whisk marinade ingredients in small bowl. Pour marinade on tofu squares and let marinate for 4hrs. Bake tofu at 180C with sweet potatoes for 25 min.
2
For the aioli, thinly slice pickled ginger and garlic, ground turmeric, rice vinegar, salt and pepper. Mix to combine. Toast bread at this point.
3
Once tofu and sweet potatoes are ready, assemble burgers: bottom bread, tonkatsu sauce, lettuce, baked tofu, Sweet potato, toppings, aioli, bread!
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Whisk marinade ingredients in small bowl. Pour marinade on tofu squares and let marinate for 4hrs. Bake tofu at 180C with sweet potatoes for 25 min.

Spinach and Cilantro Arepas

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Ingredients

  • 2
    Cups harissa pan (precooked cornmeal)
  • 2.5
    Cups water
  • 5
    Cups tightly packed spinach
  • 1
    Big bunch coriander
  • 1
    Tsp salt

Instructions

1
Blend water, spinach, coriander, and salt til smooth. Transfer to bowl and add cornmeal, mix then create smooth dough. Cover and rest for 5 min.
2
Create discs with dough and place in preheated oiled pan on med-high. Cook each side for few min til crusty on both sides.
3
Assemble arepas, open half through the middle, add layer of vegan cream cheese or butter, then tofu scramble and avocado salsa. Enjoy!
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Blend water, spinach, coriander, and salt til smooth. Transfer to bowl and add cornmeal, mix then create smooth dough. Cover and rest for 5 min.

Spicy Ginger Cauliflower Stir Fry

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Ingredients

  • I
    Cauliflower head cut into bite sized florets
  • 1/2
    Cup flour
  • 1/2
    Cup water
  • 1
    Tsp salt
  • 1
    Tsp paprika, or chili powder, or togarashi (depends how spicy you want it)
  • 1
    Tsp pepper
  • 3
    Garlic cloves finely diced
  • 1/2
    Onion finely diced
  • 1/2
    Red capsicum finely diced
  • 1
    Carrot finely diced
  • 3
    Spring onions sliced
  • 2
    Tbsp soy sauce
  • 1
    Tbsp sriracha or favorite spicy sauce
  • 2
    Tsp rice vinegar
  • 2
    Tbsp cornstarch + 1/2 cup water (whisk to combine)
  • 2
    Tbsp oil
  • Sesame seeds

Instructions

1
Preheat oven to 200C. In a large bowl, add ingredients (except cauliflower) and whisk to create thick batter. Then add florets to combine and cover.
2
Transfer battered florets to lined baking sheet. Slide into oven for 25 min, flipping halfway through.
3
Heat cast iron skillet on med high, add oil, then add onion and white part of spring onion and carrots, cook for few min. Add ginger and garlic.
4
Add capsicum, lower heat then add soy sauce and rice vinegar. Stir and add cornstarch+water mix. Gently combine to cover with sauce. Garnish and enjoy!
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Preheat oven to 200C. In a large bowl, add ingredients (except cauliflower) and whisk to create thick batter. Then add florets to combine and cover.

Ponchos A La Mostaza (Mustard Vegetable Skewers)

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Ingredients

Hemp Jalapeño sauce

  • 3/4
    Cup hemp seeds
  • 3
    Tbsp tahini
  • Juice of 1 lime
  • 2
    Tbsp olive oil
  • 1
    Jalapeño, seeds removed
  • 1-2
    Garlic cloves
  • Bunch of fresh cilantro
  • 1/4
    Cup water
  • Salt and pepper
  • 1
    Onion roughly chopped
  • 1
    Capsicum roughly chopped
  • 2
    Potatoes roughly chopped
  • 1
    Zucchini sliced
  • 1/3
    Cup Dijon mustard
  • 3
    Garlic cloves minced
  • 1/8
    Cup olive oil
  • 1
    Tsp ground paprika
  • 1
    Tbsp dry herbs (I used oregano)
  • Salt

Instructions

1
Boil chopped potatoes with pinch of salt for 5 min. Mix marinade with mustard, garlic, olive oil, herbs, and salt in large bowl.
2
Add veggies and potatoes to mix with hands. Assemble skewers and marinate few hrs before roasting in oven or grill for 20 min. Make sauce and enjoy!
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Boil chopped potatoes with pinch of salt for 5 min. Mix marinade with mustard, garlic, olive oil, herbs, and salt in large bowl.

Pinakbet, the hidden power of the Philippines

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Ingredients

  • 1
    Ampalaya (bittermelon)
  • 2
    Talong (eggplant) sliced in halves
  • 2
    Cups of okra
  • 1/2
    Of kalabasa (squash, pumpkin) into cubes
  • 5
    Tomatoes quartered
  • 1
    Brown/yellow/white onion sliced
  • 1/2
    Head garlic minced
  • 2
    Tablespoons shrimp paste/sauce + 2 cups water
    You can use any shrimp paste or sauce, just dilute it with water to make the sauce. or, you can use fish sauce and/or salt.
  • Fish sauce, or salt to season after

Instructions

1
Pinakbet is a stewed Filipino dish translated to “shriveled.” It’s made up of many local Filipino vegetables which means it’s good for the gut!
2
Start by removing core of the bitter-melon and to slice thinly. Bittermelon is a common vegetable used in Filipino cooking.
3
To make it less bitter you rub it with salt and let it soak in a bath for 30 minutes. This brightens up the vegetable and makes it bearable for most!
4
Remove skin of squash with a knife. Cut up squash into cubes, cut eggplant in halves, slice up tomatoes, onion, and okra, mince garlic.
5
Sauté garlic and onions for 30 seconds, toss in the quartered tomatoes. Cook for 5 minutes. Pour in the shrimp sauce until it boils.
6
Once it boils place vegetables from bottom to top: squash, eggplant, okra, bittermelon, reduce heat to simmer, cover until veggies shrivel and cooked.
7
The dish is usually cooked with pork but I went strictly veggie. You can omit the bittermelon and replace with green beans. Top off with chili! Enjoy!
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Pinakbet is a stewed Filipino dish translated to “shriveled.” It’s made up of many local Filipino vegetables which means it’s good for the gut!

My Gut-Health Savory Oatmeal Breakfast Routine

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Ingredients

  • 1/2
    Cup of whole oats
    Oats are a great sour for fiber, and is also a prebiotic. Prebiotics are what feeds the probiotics.
  • 1
    Cup of chicken stock (or water)
  • 1
    Garlic clove minced
  • 1
    Green onion (white part chopped, green part for garnish)
  • 1
    Thumb of ginger minced
    Garlic, ginger, and green onion are all prebiotics.
  • 1
    Fried egg
  • 1
    Side of kimchi
    This is a probiotic, which means it's good bacteria that fights off the bad bacteria in our gut.
  • 1
    Side of fruit
    I chose blueberries but any fruit works.
  • Optional: Seaweed
    seaweed is also a prebiotic and the oatmeal is so delicious when eaten with the oats as a wrap.

Instructions

1
Gut health is wealth! I start off my mornings with savory oatmeal because it’s a prebiotic. Start by mincing ginger and garlic, slice green onions.
2
Sauté garlic, ginger, onion with sesame oil until fragrant. Add in oats and sauté 30 sec. Pour in 1 cup of chicken stock or water. Bring to a boil.
3
After cooked and oats soak up all the liquid, prepare an egg. I pair the dish with kimchi because it’s a probiotic and blueberries are antioxidants.
4
Bring the meal together. I add seaweed (also a prebiotic) to make wraps with. Perfect combo to start the day off with.
5
This oatmeal is also similar taste to congee or arroz caldo. A good mix of Asian flavors, healthy, and delicious. Be creative and top off with others!
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Gut health is wealth! I start off my mornings with savory oatmeal because it’s a prebiotic. Start by mincing ginger and garlic, slice green onions.

Natto Avocado Toast

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Ingredients

  • 1
    Package of natto
    A superfood that is excellent for gut health because it's rich in fiber and protein, a probiotic packed with vitamins and minerals.
  • 1
    Toasted multigrain bread (can use any for toast)
    I just chose this bread because I wanted an overall gut friendly breakfast.
  • 1
    Avocado sliced and mashed
  • Optional: sesame oil, salt, seaweed, chili paste.
    all ingredients I used for my toast. You can be creative and use egg, kimchi, green onions.

Instructions

1
Natto, a fermented soybean Japanese breakfast dish. Can be consumed by itself or with rice, but I show you how you can eat it as toast.
2
Natto usually comes with two sauces to mix with, the tare and mustard. Mix with the natto until it gets more sticky, up to a minute.
3
I use multigrain toasted bread and top off with 1 whole avocado. Both are great for the gut and avocado is high in fiber.
4
I am going for Asian flavors here, so I add sesame oil and salt to the avo. Top off with natto, seaweed, and chili paste.
5
Looks interesting right? Give it a shot and maybe you’ll end up loving natto just as well haha. Enjoy and happy gut!!
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Natto, a fermented soybean Japanese breakfast dish. Can be consumed by itself or with rice, but I show you how you can eat it as toast.

PALENGKE, Filipino word for “Public Market.”

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Ingredients

  • Lychee (the small spiky looking fruit)
  • Dragonfruit (the big pink fruit)
  • Durian (the yellow fruit)
  • Street food
  • Fresh meat and fish
  • Fresh veggies

Instructions

1
Any idea how you think meat and produce is sold here in the Philippines? I take you to one of the many palengkes (public market) here in Manila. All FRESH!!!
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Any idea how you think meat and produce is sold here in the Philippines? I take you to one of the many palengkes (public market) here in Manila. All FRESH!!!

MOS Burger (A Japanese chain that should make its way to the West!)

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Ingredients

  • MOS burger (100% beef and pork patty, signature meat sauce, diced onions, sliced tomato, cheese, secret sauce)
  • Poutine (fries topped off with their signature meat sauce)
  • Chicken karaage (deep fried Japanese chicken thigh bites)
  • Grilled Salmon Onigiri (rice ball with salmon inside, wrapped with seaweed)

Instructions

1
Taking you to Japan from Manila! MOS Burger is a famous and of the largest Japanese chains known for their extensive and unique burger creations.
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Taking you to Japan from Manila! MOS Burger is a famous and of the largest Japanese chains known for their extensive and unique burger creations.