Vegetarian defined

Vegetarian, vegan, ovo-lacto vegetarian, herbivore... what's the difference?

Vegetarians refer to people who do not eat animal meat. Sometimes they are referred to as ovo-lacto vegetarians (people who still consume egg and milk), or lacto-vegetarians (consumes milk products.) Semi- or pseudo-vegetarians are those who stopped eating red meat (e.g. pork, beef, venison, etc.) but still consumes white meat (e.g. chicken, sea foods.)

Vegans are stricter in the sense that they eliminate consumption or use of animal meat and animal products such as honey, clothing from animals' skin, yeast, and the like.

Herbivores are those who eat mostly plant products but does not necessarily mean that they do not eat meat. For example, my mom is a herbivore. Between a served dish of meat or vegetable, she prefers eating mostly vegetables, but she still eats meat.

Fruitarians are the strictest type of them all. Fruitarians do not consume products from killed plants and animals. This means that a plant must either "die" from a natural death or you have to take a portion or part of the plant without killing it.

Personally, I am an ovo-lacto vegetarian. It is difficult for me to eliminate dairy products such as ice cream, cheese, and breads and pastries in my diet simply because I enjoy eating these. :)

People have a variety of reasons why they chose to be vegetarians. Some say it's for health purposes, others for aesthetics/beauty, animal welfare, environmental concerns, and spiritual or religious reasons.

I started being a semi-vegetarian when I was in 2nd year college at around February 2006, and ovo-lacto vegetarian last May 2008. To tell you the truth, it's hard shifting from a heavy meat diet to a semi-veggie one... and even harder to shift from semi-vegetarian to ovo-lacto vegetarian. Just imagine going to say, McDonald's where mostly chicken is served. Fast food meal choices will surely be limited once you're a vegetarian so you have to be creative and resourceful when dining out. The decision to be a vegetarian is a tough one specially when you're in a household and community where most are meat-eaters. Apart from being bombarded with questions why the change of diet, one must be resourceful in choosing your menus, and committed in your choice (which means you have to fight sumptuous temptations.) :P

Fresh Lumpia

Ingredients:
3 tbsp cooking oil
1 tbsp atsuete
2 cloves garlic
2 tbsp fat
1/2 cup onions, chopped
1 1/2 cup water
1 cup camote, diced
1 cup potatoes, strips
3 cup cabbage, shredded
2 cup stringbeans, strips
1 cup garbansos, cooked
1/4 cup kinchay, stripped
12 pieces tokwa (tofu, cubed into small pcs
25 pieces lettuce leaves/ lumpia wrapper

Procedure:
1. Soak atsuete in 3 tbsp. cooking oil. Set aside.
2. Saute garlic in 2 tbsp. fat until light brown. Add onions.
3. Add camote, potatoes, tofu, and water and cook for 5 minutes. Then mix the rest of the vegetables.Strain atsuete into the vegetable mixture.
4. Season with salt. Cook until all vegetables are done.
5. Cool the mixture in colander while the liquid is drained out. When the mixture is cool, wrap in lumpia wrapper with leaf of lettuce showing at one end. Serve with lumpia sauce.

Makes 12 servings.

Type: vegan

Candied Tamarind

Ingredients:
1 kilo tamarind (peeled)
1 kilo brown sugar
2 tbsp salt

Procedure:
1. Mix well and cook over moderate fire. Stir continuously until dry.
2. The candy is ready when the mixture is easily removed from the pan and can already be molded.
3. Mold into balls and dredge with sugar.

Sayote Mixed Pickles

Ingredients:
1 kilo sayote peeled and cut into strips
2 pieces carrots peeled and cut into strips
4 pieces red and green pepper cut into strips
2 pieces ginger (medium size)
1/8 kilo baguio beans cut into three
1/2 cup tagalog onions

Procedure:
1. Prepare all the vegetables.
2. Treat each group of vegetables with salt.
3. Allow the vegetables to wilt then remove water content by squeezing through a cheesecloth.
4. Pack in sterilized jars. Arrange well, showing the colors of all the vegetables.
5. Prepare vinegar syrup.
6. Pour vinegar syrup while hot.

Preparing Vinegar Syrup:
1. SOUR
1/2 cup sugar
1 cup vinegar
2. SWEET AND SOUR
3/4 cup sugar
1 cup vinegar
3. SWEET
2 cups sugar
2 cups vinegar

Boil with pickling spices wrapped in a small cheesecloth.

Guidelines in canning vegetables:
1. Choose tender, young and unblemished vegetables. Arrange them according to size and ripeness to ensure good product.
2. Prepare the jars and other processing equipment.
3. Work reasonably fast to preserve the freshness of the vegetables.
4. Determine the method of preservation to be used
a. wash the vegetables thoroughly
b. handle them carefully
c. remove soil or any dirt on the vegetables
d. prepare the vegetables, cut in desired uniform size

Type: vegan

Guava Jelly

Ingredients:
1 kilo guava (1 part ripe; 2 parts unripe)
white sugar
citric acid

Procedure:
1. Wash and cut off stems and blossom ends. Boil for 5 minutes in 10 cups of water for every kilo of fruit.
2. Remove water and set aside. Mash the guavas with a wooden spoon. Boil slowly for another 15 minutes in a covered pan.
3. Strain the juice with muslin cloth, using enough preserve to squeeze the juice from the pulp.
4. Test the juice for pectin. Add 1 tbsp. fruit juice to 2 tablespoon of denatured alcohol.
5. Observe: Poor pectin- cloudy and stringy precipitate. Rich pectin- large mass from juice. Test the juice for acidity with standard acid solution (1 tbsp. of calamansi juice and 1/2 cup water). Taste sour. If fruit is poor, add citric acid. Combine fruit juice and sugar or 2/3 cups of sugar per cup of fruit (high pectin higher ratio of sugar.)
6. Boil until the sugar is dissolved completely without stirring.
7. Cook to jellying point.
8. Pour in sterilized jars. If needed, place sinamay on the jar to strain the scum or bubbles.
9. Cover and seal immediately.
10. Cool and label.

Type: vegan

Kutsinta

Ingredients:
1- 1/2 cup water
3/4 cup brown sugar
1 cup flour
grated fresh coconut
1 tsp lye water

Procedure:
1. Bring water and sugar to a boil. Let cool.
2. Add to flour, stir until smooth.
3. Add lye water and mix well.
4. Fill greased muffin pans 3/4 full with mixture.
5. Steam for 25 minutes or until toothpick inserted comes out clean.
6. Cool before removing from pans.
7. Serve with grated fresh coconut.

Mango Mambo Triangles

Ingredients:
1/2 cup margarine, softened
1 cup sugar
1 pc. egg
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup cashew nuts, chopped

Filling:
3/4 cups mango jam
1/3 cup dried mangoes, chopped

Streusel crumbs:
1/2 cup margarine
3/4 cup all purpose flour
1/4 cup brown sugar
1/2 tsp ground cinnamon

Procedure:
1. Pre-heat oven to 375F. Grease and line a 13" x 9" x 3" baking pan.
2. Cream margarine and sugar until light in color.
3. Add egg and fold in flour, baking soda, and salt.
4. Fold in cashew nuts.
5. Press dough mixture into prepared pan.
6. Bake for 30 minutes or until light brown.
7. Prepare streusel crumbs by cutting margarine into the flour, sugar, and cinnamon using a pastry cutter until mixture looks like coarse crumbs.
8. Spread mango jam evenly on the baked crust and sprinkle with chopped dried mangoes.
9. Top with streusel crumbs. Bake for 25-30 minutes until top turns golden brown.

Makes 36 triangles

Type: ovo-vegetarian

Cafe Bars

Ingredients:
1 cup margarine
1 cup unsweetened cocoa powder
2 1/2 cups sugar
1 tsp vanilla
5 pcs egg
1 1/2 cups all purpose flour
3 tbsps instant coffee powder
1/2 tsp salt
1 cup walnuts, coarsely chopped
1/4 cup coffee liquor

White frosting:
1/2 cup powdered sugar
1 1/2 tbsp coffee liquor

Procedure:
1. Pre-heat oven to 350F.
2. Grease and line a 13"x9"x3" baking pan.
3. In a sauce pan, melt margarine and stir in cocoa powder.
4. Remove from heat and add sugar, vanilla, and eggs.
5. Mix well.
6. Stir in flour, coffee powder and salt. Fold walnuts.
7. Pour into prepared pan.
8. Bake for 45-60 minutes.
9. Cool and brush with coffee liquor.
10. Drizzle with frosting.

Makes 24 bars

Type: ovo-vegetarian

Classic coleslaw

Ingredients:
1 cup mayonnaise
3 Tbsp calamansi juice
2 Tbsp sugar
1 tsp salt
6 cups shredded cabbage
1 cup shredded carrots
1/2 cup thinly sliced green pepper


Procedure:
1. Combine first four ingredients.
2. Stir in remaining ingredients.
3. Cover; chill.

Makes 6 cups.

Type: ovo-vegetarian

Caramel Banana Tower

Ingredients:
5 baked wontons
2 Tbsps butter, melted
1 piece lakatan
1/2 cup sugar
4 Tbsp butter
1 Tbsp rum
1 Tbsp whipped cream
1 scoop vanilla ice cream
1 Tbsp chocolate syrup

Procedure:
1. Oil baking sheet and place wonton wrappers.
2. Bake until brown for less than three minutes.
3. Brush with melted butter.
4. Store in an air-tight container
5. In a non-stick pan, melt sugar and butter.
6. Cook until light brown, add rum, and bananas. Set aside.
7. To serve, heat banana mixture.
8. On a plate, place one wonton wrapper, add 1 tablespoon banana filling.
9. Add some cream as glue and cover with wonton wrapper, repeat, ending with wonton wrapper.
10. Place scoop of vanilla ice cream on the side, drizzle plate with banana sauce and chocolate syrup. Serves one.

Type: ovo-lacto vegetarian

Peach Mango Smoothie

Ingredients:
1 tub Peach Mango Ice cream
10 cups shaved ice
1 btl. small mango concentrate
1 can (820 mL) peach in syrup (cubed)

Procedure:
1. Fill each glass with one cup of shaved ice.
2. Drizzle with mango concentrate.
3. Scoop Peach mango ice cream and place it on top of the shaved ice.
4. Place cubed peaches on the sides of the ice cream.

Type: ovo-lacto vegetarian

3-in-1 Ice Cream Crepe

Ingredients:
1/2 gal 3-in-1 SELECTA ice cream
1 pack hotcake mix
chocolate syrup
strawberry syrup

Procedure:
1. For every 250 g. hotcake mix, add 1/2 cup of water. Mix until smooth.
2. Allow batter to rest for 3 to 4 hours.
3. Cook in large flat pan for 4 to 5 minutes.
4. Transfer batter in plate then scoop 3-in-1 SELECTA Ice cream.
5. Place three scoops on the center of the crepe.
6. Roll then drizzle with chocolate syrup and strawberry syrup.
7. Serve when needed.

Type: ovo-lacto vegetarian

Crema de Fruta

Ingredients:
1/2 gal. Crema de Fruta Ice Cream
2 pks. butter flavor layer cake or cup cake

Procedure:
1. slice butter cake then arrange in plate.
2. Scoop ice cream.
3. Serve immediately and enjoy!


Type: Ovo-Lacto vegetarian

Banana Shake

Ingredients:
1/2 cup evaporated milk, cold
1 cup ice
1 lakatan banana, peeled
2 tbsp. white sugar
1/8 tsp. vanilla flavoring

Procedure:
1. Pour all ingredients in a blender. Blend thoroughly.
2. Pour in a glass, garnish with chocolate syrup.

Makes 2 servings

Type: Lacto-vegetarian

Sago't Gulaman (Tapioca and Gelatin)

Ingredients:
3 tbsp. red gelatin (gulaman), diced
3 tbsp. small tapioca (sago)
2 tbsp. simple syrup (see recipe below)
crushed ice
1/3 cup evaporated milk

Simple Syrup:
1 cup brown sugar
1 cup water
1/8 tbsp. banana flavoring

Procedure for simple syrup:
1. Put all ingredients in a thick-bottomed pan. Let it boil or heat until sugar is dissolved.
2. Allow to cool.

General Procedure:
1. Fill a 12 oz. cup with red gelatin, tapioca, simple syrup, and crushed ice.
2. Serve cold!
1. Fill a 12 oz. cup with red gelatin, tapioca, simple syrup

Type: Lacto-vegetarian

Bulanglang

Ingredients:

1 cup horseradish tree (malunggay)
1 bundle of watercress(kangkong), stems removed
1 cup squash, cubed
1 cup white squash (upo), sliced
1 cup tofu (cubed then fried)
1/2 small onion
1 cup water
2-3 pcs. tomatoes

Steps:

1. Saute onion, tomatoes, and squash in pan
2. add water and boil
3. Add tofu and upo
4. add malunggay
5. add salt and pepper

Type: vegan

Banana Blossom Ginataan

Ingredients:

• 2 medium sized puso ng saging (heart of banana)
  
• 2 cups coconut milk
  
• 4 tbsp. vinegar
  
• 1/2 cup tomatoes, diced
  
• 1/2 cup onion,chopped
  
• 2 cloves garlic, chopped
  
• 2 tbsp. oil
  
• 4 pcs. red chili
  
• salt and pepper
  

Steps:
1. Saute the following on a frying pan in order: chili, garlic, onion, tomatoes, puso ng saging (heart of banana), then vinegar.
2. Boil without stirring.
3. Add salt and pepper.
4. Add coconut milk.

Type: Vegan

Chopseuy

Ingredients:

• 2 packs of chopseuy mix (sayote, cabbage, carrots, baguio beans)
  
• 1 pack cream of corn soup, dissolved in hot water
  
• 1 can button mushroom, sliced
  
• 1 dozen quail eggs, boiled
  
• salt and pepper
  
• 3 cups water
  

Steps:

1. Saute garlic and onion.
2. Add chopseuy and 3 cups of water.
3. Bring to boil.
4. Add mushroom, eggs, and cream of corn soup.
5. Season to taste.

Serves 10-14


Type: ovo-vegetarian

Stir-Fried Veggies w/ Mushroom

Ingredients:

• 1 bunch cauliflower, sliced


• 1 bunch or 1/4 kg baguio beans, sliced


• 1 pack (~20 pieces) oyster mushrooms, sliced


• 1 small onion, chopped


• 2 cloves garlic, chopped


• pinch of salt


• pinch of pepper


• oil

Steps:

1. Heat oil in pan, then saute chopped garlic.
2. Add baguio beans and cauliflower. Fry til brown.
3. Add mushroom and onions.
4. Season to taste.
5. Add oil if needed.

Serves 4-6


Type: vegan