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| Dr. Blecenda Varona |
I attended a really amazing seminar about healthy cooking at The Maya Kitchen last week. Although I've always considered myself to be a relatively healthy eater (I've been a pescetarian for over 11 years - it should have been 17 years but I later added chicken to my diet) I still felt that I wanted to change the way I ate and prepared meals. Thankfully, Dr. Blecenda Varona and her son Mark shared a lot of very helpful tips on how to make the switch to a more plant based diet easier.
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| Scrambled eggs? |
Craving for scrambled eggs? I discovered that you can make a healthier version by using tofu! Here's how:
Tofu Scramble
Ingredients :
½ kilo tofu, mashed
½ cup broccoli, chopped
1 big onion, chopped
3 tablespoons coconut oil
1/ 4 tablespoon turmeric
½ tablespoon mustard
3 tablespoons lemon or calamansi extract
2 tablespoon soy sauce
Mushroom powder to taste
Salt to taste
Directions
Saute onion in coconut oil. Mix in tofu, turmeric, mustard, calamansi extact, and soy sauce then season with salt and mushroom powder.
I tried this recipe again at home without the broccoli and used regular cooking oil instead of coconut. Coconut oil is a bit too flavorful for me :)
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| Soyannaise! |
We also learned how to make Soyannaise which can be used as salad dressing or substitute for mayonnaise.
Soyannaise:
1 small block
tofu
2 segments garlic
¼ cup corn oil
1/8 cup lemon or calamansi extract
1 small onion
dash of salt
Blend all ingredients
together until smooth and creamy.
You can also add other herbs and spices to make your dip more flavorful. Yum! It's really good to get started on a healthy diet but just in case you can get a colposcope from medicaldevicedepot.com
* * *
The Maya Kitchen offers other
one-day Lifestyle Courses: Food Cart Business, February 11,
9am-1pm. Party Bread European Style, February 11, 1-6pm and Chef’s Sushi
Magic by Chef Jan de Guzman, February 18, 9am-1pm.
Certificate courses with hands-on
include: Home Bakeshop Business Class, February 8-10, 9am-2pm; Basic
Culinary, February 14-17, 9am-3pm; Advanced Cake Decorating, February 18
and 25, 9am-3pm; Catering, February 18 and 25, 9am-5pm; Fundamentals of
Bakery Production, February 21-24, 9am-2pm; Advanced Culinary, February
22-24, 1-6pm.
Enroll now and get early bird discounts for the Junior Culinary
Workshop and Teens Class scheduled on April 10-13, 17-20 and May 8-11.
15-18.
For more information on course offerings, log on to www.themayakitchen.com or e-mail: contactus@
So interesting! What is the texture like on the soyannaise?
ReplyDeletemeowmeowmans - it's very smooth and creamy! a bit thinker than normal mayo but I forgot to mention that the Dr. used soya milk to thin it out :) I think you can also use a little water if you think there is too much soy already
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