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

• Potato Salad with Soynnaise
• Crunchy Tofu Salad
• Spinach - Walnut Salad
• Country Bean Salad
• Bitter Gourd Salad (Ampalaya Ensalada)
• Eggplant Fritata (Tortang Talong)
• Cesar Salad with Cashew Mayonnaise
• Shredded Papaya Salad
• Raw Salad
• Coleslaw
• Gado-Gado (Indonesian Salad)
• Fruit Salad served with Yogurt
• Caribbean Salad with French Dressing

Ingredients

• 5 medium potatoes
• 2 cups soynnaise
• 1 onion, diced
• 2 green onions, thinly sliced
• 1 small green bell pepper, seeded and diced
• 3 stalks celery, thinly sliced
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Directions

1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
2. In a large bowl place the cubed potatoes. Mix together soynnaise*, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, and then mix well. Cover, and refrigerate.

Ingredients

• 2 packs silken tofu
• 2T chopped onion
• 1 clove garlic
• ½ cup vegetable oil
• ¼ cup lime juice
• salt to taste
• Tumeric (optional)

Directions

1. Blend tofu, onion and garlic until smooth
2. Add oil slowly while blending, blend for about ½ minute.
3. Add lime juice and turn off blender immediately
4. Add a dash of tumeric if colour is desired

Ingredients

• 2 tablespoons lemon juice
• 6 tablespoons soy sauce, divided
• 1 cup cornstarch
• 2 tablespoons dry bread crumbs
• 2 medium shallots, finely minced, divided
• 1 (16 ounce) package firm tofu, drained and cubed
• 1/2 bunch green onions, sliced, divided
• vegetable oil for pan-frying
• 1/4 cup apple cider vinegar
• 2 tablespoons sugar
• Romaine lettuce and red cabbage
• 2 large cucumber, chopped
• 4 medium tomato, chopped

Directions

1. Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
2. Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
3. Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
4. Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
   
    

Ingredients:

• 2 tbsp. fresh squeezed lemon juice
• ¼ cup Olive oil
• 1 garlic clove, minced
• ½ tsp. Dijon mustard
• ¼ tsp. freshly ground pepper
• 6 spring onions, white and green parts, sliced thinly
• bunches baby spinach, washed and dried
• 1 cup raw walnuts, toasted and chopped

Procedure:

1. Put lemon juice, olive oil, garlic, mustard, and pepper in jar with tight fitting lid. Shake well. Refrigerate.

2. In salad bowl, toss together spring onions, spinach, and walnuts.
   Shake dressing well and drizzle over salad. Toss to coat.

Note: Limit amount of dressing added to salad to reduce fat in this recipe.
 

Ingredients:

• 1 cup dried canellini beans
• 2 tomatoes
• 2 onions thinly sliced
• 3 spring onions chopped
• 1/3 cup coarsely chopped parsley

• ½ red capsicum cut into strips

Dressing:

• ¼ cup olive oil

• 1 tbsp lemon juice

• 2 tsp finely chopped fresh dill

• Salt and pepper (optional) to taste

Procedure:

1. To peel tomatoes, make a small cross on the top, place in boiling water for 1-2 minutes and immediately into cold water. Remove and peel down skin from the cross. Cut tomato in half; gently squeeze to remove seeds and roughly chop flesh.
2. Place beans in to a large bowl. Add tomato, onions, spring onions, parsley and capsicum; mix well.

Dressing:

1. Combine the oil, lemon juice, dill, salt and pepper and pour over salad; mix well.

2. Cover salad and refrigerate. Serve chilled.
   

Ingredients:

- 4 bittergourd
- 3 ripe tomatoes cut in cubes
- 6 limes
- 1 medium size onion cut in cubes
- Salt to taste

Procedure:

1. Cut the bitter gourd into half; remove the seeds. Cut Thinly.
2. Sprinkle with salt and using your hands, mash it for 1 minute until the bitter extract comes out. Run through clean water.
3. Mix tomatoes, lime juice and onion with the bitter gourd. Season with salt.
4. Refrigerate for 20 minutes before serving chilled.

Ingredients:

A. For the batter:

• 1tsp dried parsley
• ½ cup water or soya milk
• 2 pieces tofu
• ¼ cup cashew nuts, washed
• 1 tbsp nutritional yeast
• ¼ tsp onion powder (optional)
• ¼ tsp garlic powder (optional)
• ¼ tsp salt

 B. Eggplant

• Eggplants
• Oil (to fry)

Procedure:

1. Blend all ingredients A together until it becomes a thick cream.
2. Boil the eggplant without cutting the end stalks. Using a fork mash the eggplant.
3. Dip the whole eggplant into the cream.
4. Fry over a little oil in a non-stick frying pan.
   
   

Cesar Salad with Cashew Mayonnaise

Ingredients:

(A) Cashew mayonnaise

• ½ cup cashews

• 1 cup water

• ¼ tsp. onion powder

• 2 tsbp lemon juice

• ½ tsp salt

• 1/8 tsp garlic powder

(B) Vegetable

• Celery cut into three

• Tomatoes

• Cucumber

• Vegetarian prawn baked or fried

• Chopped baked bread

Procedure:

1. Blend cashews in ½ the water until smooth, then add remaining water
2. Cook until thick. Stir in lemon juice, garlic powder, onion and salt.
3. Mix all ingredients (B) and pour dressing.
 

Shredded Papaya Salad

Ingredients:

• 3 cups shredded green papaya

• 3T ground roasted peanuts

• 5 cloves garlic

• 5 cherry tomatoes, cut into quarters length wise

• 3T lime juice

• 1T light soy sauce

• 2T tamarind juice

• 1tsp salt

• Long beans

Procedure

1. Peel green papaya, wash it, and then shred

2. Mix in all ingredients in a mortar and pound well.

3. Add lime juice and salt to season and palm sugar to test

Raw Salad

Ingredients:

• 10 Tomatoes

• 10 Cucumber

• 2 Cans of Garbanzo

• 1 big Turnip (sengkuang)

Procedure:

1. Cut tomatoes, turnip and cucumber in cubes

2. Mix all ingredients and toss with lime juice.

3. Add salt and brown sugar to balance the taste, chill and serve.

Coleslaw

Ingredients:

• 1 medium size cabbage, quartered, cored and shredded

• 3 tbsp apple cider vinegar

• ¾ cup vegennaise or to taste

• 1 small onion grated (optional)

• 2 medium carrot grated

• ¼ tsp salt or to taste

Procedure:

1. In a large mixing bowl, toss the cabbage with the vinegar and salt.

2. Grate the carrots and optional onion directly into the bowl.

3. Add the vegennaise and toss well.

Gado-Gado (Indonesian Salad)

Ingredients:

(A) Sauce

• Groundnut (fry)

• Chili (fry)

• Red Onion (fry)

• Garlic (fry)

• Salt

• Sugar

Procedure:

1. Fry all the above individually.

2. Blend all together
3. Boil with water. Add some salt & sugar according to your taste.
4. Boil until it becomes thick.

(B) Vegetables:

• Tempe (fry)

• Bean Curd (fry)

• Kang Kung (boil)

• Long Bean (boil)

• Egg (boil)

• Bean Sprout (boil)

• Potato (boil)

• Cabbage (boil)

Procedure:

1. Boil all vegetables including egg and potato.
2. Cut into small pieces.
3. Arrange all in one plate.
4. Then pour the sauce / Kuah Kacang.

Fruit Salad served with Yogurt

Ingredients:

• 2 honey dew

• 5 medium size bananas

• 1 water melon

• 4 apples

• 1 pineapple

• 4 x 150ml yogurt

Procedure:

1. Cut fruits into cubes and mix in a bowl,

2. Pour yoghurt and chill before serving
   *Choose any fruits of your preference and customize your salad.

Caribbean Salad with French Dressing

Ingredients:

• 1 Romaine lettuce

• 1 pack red grapes

• 5 oranges

• Cucumber
• Lime juice
• Olive oil
• Salt

Procedure:

1. Coarsely cut lettuce

2. Peel oranges and cut in cubes

3. Cut grapes in quarters

4. Peel cucumbers and thinly slice\

5. Mix all ingredients and toss with lime, olive oil and salt.