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Gulay Book 3, A Filipino Vegetarian Recipebook Series
Di Nona Lema
Azioni libro
Inizia a leggere- Editore:
- Nona Lema
- Pubblicato:
- Sep 28, 2012
- ISBN:
- 9781301175093
- Formato:
- Libro
Descrizione
Gulay is a Filipino vegetarian recipebook series written by the best-selling author Nona Lema. It is so aptly named because ‘gulay’ in the Filipino language means ‘vegetable’. This recipe book series comes from the Philippines, a beautiful country in Southeast Asia with more than 7,000 scenic islands.
Gulay features traditional Filipino cuisine cooked the vegetarian way. Recipes are easy to follow and present Nona’s style of cooking that is simple, homey and delicious. The tastes and flavors may be appreciated by everyone.
Gulay is just what you will love in a vegetarian cookbook: it transports you into the heart and soul of a culture that is so rich in culinary heritage. The true Filipino fare is actually a unique blend of east and west - - with very strong Spanish, Mexican, and Chinese influences. Many of the recipes are time-honored cooking traditions the Filipino people have inherited. After 300 years of Spanish colonization, Filipino favorite meat and vegetable stews such as Menudo, Caldereta, Afritada or Mechado have something of the delicious taste of Mediterranean food. This may be seen in the generous use of rich and savory tomato sauce and olive oil. Nona shows how these classic Spanish-inspired dishes can be cooked the healthy meatless way.
Two and a half centuries (16th-18th century) of galleon trade between Manila, Philippines and Bahia de Acapulco, Mexico have also brought tremendous influence. Thus, Mexican soups such as Sopa de Albondigas, Sopa de Ajos, Sopa de Picadillos; and main dishes such as Adobo and Adobado, have crept into the Filipino food and stayed on till today. Nona shares the vegetarian versions of these recipes too.
The ancient Chinese traders came to the Philippine shore as early as the 11th century, long before the Arabs or the Spaniards came. They introduced their ancient vegetarian food culture that centered on rice, soybeans and Chinese vegetables. Thus, the Filipinos learned how to eat tofu or tauho, taho, tahure and soy sauce; all kinds of noodles made from rice and wheat; and Chinese vegetables like pe tsai or pechay (Chinese celery cabbage), bok choy or kangkong (water spinach), sitcharo (snow peas), toge (mungbean sprouts), spring onions, young corn and green beans.
GULAY is all about the joy of Filipino vegetarian cooking. In the absence of meat, fish and eggs, the flavor is provided by the variety of fruits, vegetables, beans and grains. The Philippines is a land of many wonderful mouth-watering dishes - -everything from soups to desserts. Discover and taste for yourself the different kinds of pastillas, cremas and jams; the wide variety of kakanin (rice cakes and kalamay, bibingka and ginatan) and enjoy real, hearty vegetarian home-cooked main meals.
GULAY is handsomely done, informative and well-written. Whether you have thought about going vegetarian or have already taken the plunge, it makes an excellent addition to your cookbook collection.
Informazioni sul libro
Gulay Book 3, A Filipino Vegetarian Recipebook Series
Di Nona Lema
Descrizione
Gulay is a Filipino vegetarian recipebook series written by the best-selling author Nona Lema. It is so aptly named because ‘gulay’ in the Filipino language means ‘vegetable’. This recipe book series comes from the Philippines, a beautiful country in Southeast Asia with more than 7,000 scenic islands.
Gulay features traditional Filipino cuisine cooked the vegetarian way. Recipes are easy to follow and present Nona’s style of cooking that is simple, homey and delicious. The tastes and flavors may be appreciated by everyone.
Gulay is just what you will love in a vegetarian cookbook: it transports you into the heart and soul of a culture that is so rich in culinary heritage. The true Filipino fare is actually a unique blend of east and west - - with very strong Spanish, Mexican, and Chinese influences. Many of the recipes are time-honored cooking traditions the Filipino people have inherited. After 300 years of Spanish colonization, Filipino favorite meat and vegetable stews such as Menudo, Caldereta, Afritada or Mechado have something of the delicious taste of Mediterranean food. This may be seen in the generous use of rich and savory tomato sauce and olive oil. Nona shows how these classic Spanish-inspired dishes can be cooked the healthy meatless way.
Two and a half centuries (16th-18th century) of galleon trade between Manila, Philippines and Bahia de Acapulco, Mexico have also brought tremendous influence. Thus, Mexican soups such as Sopa de Albondigas, Sopa de Ajos, Sopa de Picadillos; and main dishes such as Adobo and Adobado, have crept into the Filipino food and stayed on till today. Nona shares the vegetarian versions of these recipes too.
The ancient Chinese traders came to the Philippine shore as early as the 11th century, long before the Arabs or the Spaniards came. They introduced their ancient vegetarian food culture that centered on rice, soybeans and Chinese vegetables. Thus, the Filipinos learned how to eat tofu or tauho, taho, tahure and soy sauce; all kinds of noodles made from rice and wheat; and Chinese vegetables like pe tsai or pechay (Chinese celery cabbage), bok choy or kangkong (water spinach), sitcharo (snow peas), toge (mungbean sprouts), spring onions, young corn and green beans.
GULAY is all about the joy of Filipino vegetarian cooking. In the absence of meat, fish and eggs, the flavor is provided by the variety of fruits, vegetables, beans and grains. The Philippines is a land of many wonderful mouth-watering dishes - -everything from soups to desserts. Discover and taste for yourself the different kinds of pastillas, cremas and jams; the wide variety of kakanin (rice cakes and kalamay, bibingka and ginatan) and enjoy real, hearty vegetarian home-cooked main meals.
GULAY is handsomely done, informative and well-written. Whether you have thought about going vegetarian or have already taken the plunge, it makes an excellent addition to your cookbook collection.
- Editore:
- Nona Lema
- Pubblicato:
- Sep 28, 2012
- ISBN:
- 9781301175093
- Formato:
- Libro
Informazioni sull'autore
Correlati a Gulay Book 3, A Filipino Vegetarian Recipebook Series
Anteprima del libro
Gulay Book 3, A Filipino Vegetarian Recipebook Series - Nona Lema
GULAY BOOK 3
By Nona Lema
A Filipino Vegetarian Recipebook Series
Revised Edition
Digital Edition Published by Penchant Publishing at Smashwords
September 2020
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COPYRIGHT, 2012
By Wennona King Lema
All Rights Reserved
This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favorite ebook retailer and purchase your own copy. Thank you for respecting the hard work of this author.
Books in the Gulay Series by Nona Lema:
Gulay Book 1
Gulay Book 2
Gulay Book 4
Gulay Book 5
Gulay Book 6
Gulay Book 7
Gulay Book 8
Other Books by Nona Lema:
My Filipino Kitchen 1
My Filipino Kitchen 2
Please visit author's page:
https://www.smashwords.com/profile/view/nonalema
Where to find Nona online:
https://www.facebook.com/NonaLema/
http://nonalemacooking.blogspot.com/
https://www.instagram.com/homecooking_with_nonalema/
https://www.youtube.com/channel/UCQEEJT3wo5KZkR5HTwQzMcw
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This book is dedicated to my teacher,
Chris Butler
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Preface
Many years ago, when I began giving formal vegetarian cooking lessons, I knew someday I’d be authoring a cookbook. I thought if ever I did, it’s going to be one on traditional Filipino food cooked the vegetarian way.
There is nothing closer to the Filipino people’s hearts than dishes that are not only truly lutong Pinoy (Filipino cuisine) but also timplang Pinoy (Filipino taste). And I believe that to make the switch from a meat diet to a vegetarian diet, there is no need to steer away from the traditional Filipino tastes and flavors we have grown to love. In fact, the switch may be made easier if one stays close to them.
The true Filipino fare is actually a unique blend of east and west - - with very strong Indonesian, Malay, Chinese, Mexican and Spanish influences. So Filipino vegetarian cooking simply means taking all of these influences together and making the gentle, healthful twist.
The recipes in my Gulay ebook series, are the result of my many years of enjoyable vegetarian cooking. These dishes are the ones I myself enjoy and serve my own family. I hope some of my enthusiasm and incurable love for cooking rub off on you as you begin to actually make use of them. I also hope that this book will lead you to the discovery of a diet that is healthy, economical and ecologically sound. Happy Cooking!
Nona Lema
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Acknowledgement
I would like to thank Troy Silvestre for cover design, Amador Lema for cover photography, layout and inside photos and Aida Clemente for editing.
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Introduction
We Filipinos love to cook heavy, savory meals all the time. Most of all, we love to eat. We eat 4 or 5 times a day! My British friend Annie Jewitt once commented (after having lived in the Philippines for more than eight years), I notice in Filipino homes there’s always something frying or brewing in the kitchen at any time of the day!
Thus, her definition of a typical Filipina housewife is one who is cooking the whole day
. And I think no observation could be truer (except perhaps for the emerging new breed of modern Filipina housewives who nowadays hardly do any cooking).
I come from a typical huge Batangueño clan that always cooks and eats. When I was a child at my grandmother’s house in the province of Batangas, the big kitchen was always the busiest part of the house the whole year round. There was always a lively flow of conversation, a lot of laughter, and a lot of cooking going on. You would think the kitchen was the living room, the way you would always find everybody there - - either cooking or eating!
My friend Annie has another observation. On any regular day at work, she would be lunching on her baon (packed food) of a sandwich and a few pieces
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