Adventist Community Health Centre
“…because your wellness is our priority”

Main Dishes

• Chickenless a la King
• Italian Garbanzo
• Stir Fry Mushroom and Snow Peas
• Vegetarian Tomato Chicken
• Paella
• Spinach Rice
• Chicken Rice
• Bean Curd Green Curry
• Stir-fried Noodles & Tofu with Beansprouts
• Dhall
• Tomato Chutney
• Vegetarian burger (Oatmeal Patties)
• Arroz a la Cubana
• Stuffed Potato Skin
• Vegetarian Fish Curry

Ingredients:

• 1 tbsp of vegetable oil
• 1 cup onion (chopped)
• 1 cup red or green bell pepper (chopped)
• 1 cup Portobello mushrooms (sliced)
• 3 cups soy milk
• ¼ cup plus two tablespoons all purpose flour
• ¼ teaspoon salt
• 1 piece of garlic
• 1 teaspoon dried parsley flakes
• 1 can garbanzo beans (rinsed and drained)
• 1 cup frozen green peas

Procedure:

1. Heat oil in a large nonstick skillet over medium heat. Add onion, pepper, and Portobello mushrooms. Cook until tender, about 10 minutes.
2. While vegetables are cooking, combine milk, flour, and herbs in a blender. Blend until smooth. Add with skillet along with garbanzo beans and green peas. Cook, stirring until mixture thickens and start to boil. Boil 2 to 3 minutes, stirring.
3. Remove skillet from heat and serve contents hot over brown rice,
   noodles, toast, biscuits, or pastry shells
   
   

 

Italian Garbanzo

Ingredients:

• 2 tbsp vegetable oil
• 1 ½ cups onions (chopped)
• 1 ½ cups green pepper (chopped)
• 2 cloves garlic (finely chopped)
• 1 can garbanzos (rinsed and drained)
• 1 can diced tomatoes ( not drained)
• 1 can tomato sauce
• ½ teaspoon dried oregano
• ½ teaspoon dried basil

Procedure:

1. Heat oil in a large nonstick skillet over medium heat. Add onions, green pepper, and garlic. Cook until onions are lightly browned (about 10- 15 minutes)
2. Add remaining ingredients, mixing well. Cover and reduce heat to low. Cook 20 minutes.
3. Serve over brown rice, wide noodles or spaghetti.
   
   

 

Stir Fry Mushroom and Snow Peas

Ingredients:

• 2 pack of Tofu (hard)
• 1 pack Shitake mushroom
• 1 pack snow peas
• ½ piece cabbage
• ½ cup cashew nuts
• 3 pieces of garlic
• 1 tbsp of chilly sauce
• ½ cup of water
• vegetarian oyster sauce (to taste)
• light soy sauce (to taste)
• pepper (optional)

Procedure:

1. Cut tofu into squares pieces
2. Chop cabbage, clean snow peas, wash mushroom and cashew nuts thoroughly.
3. Fry tofu in a non stick frying pan
4. Sauté garlic on a hot wok
5. Add mushroom, add the sauces and stir.
6. Add peas and cabbage and continue to stir.
7. Lastly add tofu and cashew nuts and add water. Add pepper if desired.
8. Serve over steaming rice.

Vegetarian Tomato Chicken

Ingredients:

• 60g vegetarian chicken
• 1 cup water
• ½ cup tomatoes (diced)
• ½ cup carrot (sliced as desired)
• ½ cup green peas
• ½ cup celery (chopped)
• 1 medium yellow onion (chopped)
• ½ cup tomato puree
• Salt to taste
• Seasoning (optional)
• Sugar
• 1 tsp oil

Procedure:

1. Heat water in a wok until boil
2. Put in carrots and celery, cook for 3 minutes
3. Add the remaining ingredients (except oil and puree)
4. Cook for a few minutes and add puree, stir and simmer
5. Add sugar and seasoning to balance the taste as desired
6. Turn off the fire and add oil
7. Serve with rice, spaghetti, breads and macaroni
   
   *Recipe can be followed with real chicken meat, beef or mutton.

Paella

Ingredients:

• 1/4 cup of olive oil
• 5 cloves minced garlic
• 1 large yellow onion, chopped
• 4 cups vegetable broth
• 2 cups rice
• 4 medium tomatoes, skinned, seeded and chopped
• 1 small red bell pepper, seeded and cut into thin strips
• 1 small green bell pepper, seeded and cut into thin strips
• 1 small yellow bell pepper, seeded and cut into thin strips
• 1 cup green peas
• 1 lemon
• Lemon wedges, to garnish

Procedure:

1. Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
2. Pour the rice into the paella pan and sauté for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
3. Sprinkle a few drops of lemon juice over the rice. Continue cooking until the liquid has been absorbed and the rice is tender.
   

Spinach Rice

Ingredients:

• 1 cup rice
• 90 grams butter (optional)
• 2 cups vegetable stock
• 2 tbsp olive oil
• 2 large onion finely chopped
• 2 cups chopped spinach
• 4 spring onions chopped
• Salt and ground pepper (optional) to taste.

Procedure:

1. Heat butter in a pan; add rice, stir over low heat 10 minutes or until lightly golden.
2. Add stock, salt and pepper. Bring slowly to boil, stirring constantly. Reduce heat and simmer, covered 20 minutes. Cover and set aside.
3. Heat oil in a small pan. Add onions, stir over medium heat for 5 minutes; add spinach. Reduce heat, cook covered for 10 minutes or until spinach is hot. Add spring onions, stir 1 minute.
4. Add spinach mixture to rice. Stir until just heated through.
   

Chicken Rice

Ingredients:

(A) Rice

• 10 cups of brown rice

• 6 cloves

• 6 cardamom

• 6 star anise

• 1 cinnamon stick

• Pandan leaves (wrapped in a knot)

• 10 pieces of garlic (chopped fine and stir fry in olive oil)

• Salt to taste

(B) Chili sauce

• 4 red capsicums

• 8 tomatoes

• 3 inch piece ginger

• 2 cloves of garlic

• 6 bombay onions

• Salt, brown sugar, soy sauce, lime to taste

(C) Chicken

• 2 packet of Tau-Pau (10 per pack) marinate with sesame oil and soy sauce for 15 minutes

Procedure:

1. Cook the rice adding all the spices, pandan leaves and fried garlic.

2. Blend all ingredients for the chili sauce until fine. Then cook on medium fire adding salt, brown sugar and soy sauce to taste for 5 minutes. Remove from stove and add lime to taste.
3. Bake marinated tau-pau at 170 degrees for 10-15 minutes.
   
   *Decorate with coriander leaves.

Bean Curd Green Curry

Ingredients:

• 4 pieces of firm white bean curd

• 1 cup of fresh coconut milk

• 3 green eggplants

• 1 bunch of boiled bamboo shoot

• 2-3 tbsp. light soy sauce

• 1tbps palm sugar

• 2 stems sweet basil

• 2 lime leaves
• 1 tsp. ground roasted coriander seeds
• 1tsp. ground roasted cumin
• 1tsp. salt

*Spice Mixture

• 10 green chilies

• 5 shallots

• 10 large cloves garlic

• 1tsp. thinly sliced galangal

• 1 tbsp. thinly sliced lemon grass

• ½ tsp. thinly sliced lime rind

Procedure:

• Blend the spice mixture ingredients together until thoroughly ground and mixed.

• Roast cumin and coriander.

• Slice the bean curd into one-half-inch cubes.

• Remove the stems from the eggplants. Slice the bamboo shoot into lengths about ½ inch thick.

• Tear the lime leaves.
• Skim 1 cup of coconut cream from the coconut milk. In a frying pan, heat the cream until the oil surfaces, add the spice mixture and stir until well dispersed and fragrant. Add the bean curd and continue stirring lightly.
• Transfer to a pot, add the remaining coconut milk and bring to a boil.
• Add the eggplant and bamboo shoot and light soy sauce and palm sugar to taste. Add the sweet basil and lime leaves and remove from heat.

Stir-fried Noodles & Tofu with Beansprouts

Ingredients:

• ½ cup 2 pieces of firm tofu

• 3 garlic cloves, sliced

• 2 packs of noodles

• 1 green chilli, seeded and sliced

• 1 tsp corn flour

• 1 cup Chinese cabbage leaves, coarsely shredded

• 1 tbsp sesame oil

• ¼ cup fresh bean sprout

• 2 tsp dark soy sauce

• 1/3 cup cashew nuts, toasted

• 1 tsp sugar

• 6-8 spring onions, cut diagonally into 1 in length

Procedure:

1. Drain the tofu and pat dry with a kitchen paper. Cut the tofu into 2.5cm cubes. Deep fry in a wok for 1-2 minutes until golden and crisp.

2. Cook the noodles and rinse them under running water and drain well. Toss in sesame oil and set aside. In a separate bowl blend together the corn flour, soy sauce, sugar, and the remaining sesame oil.

3. Heat vegetable oil in a wok, when hot add spring onions, garlic, chili, Chinese cabbage, and beansprouts. Stir fry for 2-3 minutes

4. Add the noodles with tofu and then sauce. Cook, stirring for about 1 minute until well mixed. Sprinkle with the cashew nuts.

Dhall

Ingredients:

• 1 cup of Australian Dhal

• 1 bombay onion sliced

• Cabbage, carrot, tomato

• 4 cloves of garlic sliced

• Salt to taste

• 1 tsp curry powder

• 1 cinnamon stick

• 2 cups of water

• ½ tsp saffron powder

• 1 sprig of curry leaves

• 1 tsp of oil

Procedure:

1. Wash and clean the dhal.

2. Soak for 1 hour and drain out all the water.

3. Put dhal in a deep pan and add 1 ½ cups of water and cook over moderate heat.

4. Add onions, garlic, saffron, cinnamon stick, curry leaves, tsp of oil and curry powder.

5. Bring to boil till the dhal is tender.

6. Add salt and vegetables.

Tomato Chutney

Ingredients:

• 2kg tomatoes

• 3 tbsp garlic

• 2 tbsp chili powder (substitute)

• 1 tbsp chopped ginger

• 1 tbsp salt

• 2 cups of malt vinegar or apple cider vinegar

• 1 ¾ cup of brown sugar

• ¾ cup raisins

Procedure:

1. Skin tomatoes (put in boiling water for two minutes)

2. Cut into quarters

3. Chop garlic fine

4. Cook tomatoes, garlic, chili, ginger and salt till tomatoes are pulpy and soft

5. Add vinegar, sugar, raisins and cook till mixture is thick.

6. Cool and bottle.

Vegetarian burger (Oatmeal Patties)

Ingredients:

• 2 cups walnuts

• 6 cups quick oats

• 3 onion bulbs

• 3 tsp salt

• 3 tbsp soy sauce

• ½ tsp sage

• ½ tsp thyme

• 3 cups soy milk

• ½ tsp garlic powder

• ½ tsp onion powder

Procedure:

1. Steam onions in water

2. Mix all ingredients together in a food processor

3. Let stand for 15 minutes

4. Mould and pan brown in a non-stick pan/ bake until golden brown
   Serve on buns with lettuce and cashew cheese.

Arroz a la Cubana

Ingredients:

• 4 cloves garlic

• 1 medium onion

• 150g vegetarian corned beef

• ¼ sweet potatoes, dices

• 200g Tomato Sauce

• ¼ cup raisins

• ¼ cup cooked green peas

• Bananas

• Rice

Procedure:

1. Saute’ garlic, onion and corned beef

2. Add kamote, cook for 5 mins or until brown

3. Add tomato sauce, raisins, salt and spices to taste, cook for 10min

4. Add peas and set aside

5. Cut the banana diagonally and fry

6. Serve over rice

Stuffed Potato Skin

Ingredients:

• 6 large potatoes

• 3 green bell peppers

• 2 tbsp Paprika

• 1 tbsp olive oil

• 2 tbsp onion chopped

• Salt to taste
  *Cashew-cheese (see recipe)

Procedure:

1. Wash potatoes thoroughly. Do not remove the skin.
2. Using a toothpick, poke holes in each potato and coat with olive oil.
3. Bake potato for 45 minutes at 200 degrees or until tender. Let it cool.
4. Cut potatoes into half and scrape the content, leaving the skin intact. Set aside.
5. In a pan, sauté onion and bell pepper. Add the scrapped potatoes. Add paprika, black pepper and season to taste.
6. Put back the potatoes into each skin.
7. Add cheese on top and put in the oven for another 15 minutes or until the cheese melts.

Vegetarian Fish Curry

Ingredients:

• 1 block vegetarian fish

• 1 packet okra

• 4 long eggplants

• 1 bunch long beans

• 200ml fresh coconut milk

• Lemon grass
• 100g curry powder
• Curry leaves
• Onion
• Salt

Procedure:

1. Slice vegetarian fish and bake/ pan fry until firm

2. In a wok, saute’ garlic and chopped onion until golden

3. Slice ginger and lemon grass, throw into the work and stir

4. Add in the vegetables in turn and stir fry lightly

5. Mix the curry powder in 200ml water and pour over the vegetables

6. Bring to boil, adding more water to submerge all the vegetables

7. Add in the fish and simmer for 5min

8. Pour the coconut milk over and turn to mix well

9. Turn off the fire and serve
   * Avoid boiling coconut milk as this will convert the good fats to harmful fats.