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Gulay Book 1, a Filipino Vegetarian Recipebook Series
Gulay Book 1, a Filipino Vegetarian Recipebook Series
Gulay Book 1, a Filipino Vegetarian Recipebook Series
Ebook174 pages59 minutes

Gulay Book 1, a Filipino Vegetarian Recipebook Series

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About this ebook

'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.

LanguageEnglish
PublisherNona Lema
Release dateJul 1, 2012
ISBN9781476307411
Gulay Book 1, a Filipino Vegetarian Recipebook Series
Author

Nona Lema

Nona Lema was born, raised and lives in the Philippines. She attended Santa Isabel College, University of Santo Tomas and University of the Philippines. She is married with three children and four grandchildren. She has been a vegetarian for many years and her experience in vegetarian cooking has spanned more than thirty five years. During this period, she learned, revised, created and kitchen-tested countless vegetarian recipes with emphasis on regional and traditional Filipino dishes.Over the years, Nona has written many food articles that have been published in magazines, newspapers and in her blog called Home Cooking With Nona Lema. In 2013, she started publishing her Gulay ebooks (a Filipino vegetarian recipebook series). There are now eight ebooks published in that series. The word ‘gulay’ in the Filipino language means vegetables. There are also two books in another series called My Filipino Kitchen.

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    Book preview

    Gulay Book 1, a Filipino Vegetarian Recipebook Series - Nona Lema

    GULAY BOOK 1

    By Nona Lema

    A Filipino Vegetarian Recipebook Series

    Revised Edition

    Digital Edition Published by Penchant Publishing at Smashwords

    September, 2020

    Go to Table of Contents

    COPYRIGHT, 2012

    By Wennona King Lema

    All Rights Reserved

    Thank you for downloading this ebook. This book remains the copyrighted property of the author, and may not be redistributed to others for commercial or non-commercial purposes. If you enjoyed this book, please encourage your friends to download their own copy from their favorite authorized retailer. Thank you for your support.

    Books in the Gulay Series by Nona Lema:

    Gulay Book 2

    Gulay Book 3

    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

    Go to Table of Contents

    This book is dedicated to my teacher,

    Chris Butler

    Go to Table of Contents

    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

    Go to Table of Contents

    Acknowledgement

    I would like to thank Rene Araneta for cover photography, Troy Silvestre for cover design, Amador Lema for layout and inside photos and Aida Clemente for editing.

    Go to Table of Contents

    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 of lettuce and tomatoes—perhaps a piece of apple or orange. She prepares these a few minutes in the morning. In contrast, her Filipino friends would be lunching on their baon of heaping servings of rice, one or two main dishes (Adobo or Apritada), a noodle soup, pritong lumpia (fried spring rolls), some kind of condiment or sawsawan (dip) and sweetened saba (plantain bananas) for dessert. This truly amazes Annie. It’s not just the amount, she says astonished, It’s also the number of hours it must have taken to prepare those.

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