Didja know February 11 marks our 9th year anniversary since our very first official gulay delivery? Whoa tons and tons of gulay, hundreds of households nourished, hectares of soil under care and almost a hundred farmer partners. Over the years we’ve definitely got to know the vegetables more; our dishes have become simpler, more doable even as our palates have changed. To taste natural sweetness and appreciate what we have has been growth in itself, hasn’t it? Here are some simple recipes any household can do. Need a 2-minute teriyaki sauce recipe? Turn to Makisawsaw.
Squash Rice Yield: 4 servings
Ingredients 1 tbsp olive oil or butter 200 g squash, cubed 2 stalks onion leeks, chopped 1 1/2 cups brown rice 2 1/2 cups vegetable stock, hot 1 tsp salt
Heat oil or butter in a pot.
Add squash and cook on medium heat until fork tender, about 20 minutes. Add onion leeks and brown rice, mix well.
Pour hot vegetable stock, and season with salt. Mix well. Bring to a boil, reduce to simmer and cover. Cook for 30 minutes on low heat.
Teriyaki Vegetables Yield: 4 servings
Ingredients 1 tbsp olive oil 1″ knob ginger, minced 2 stalks onion leeks, chopped 150 g pole sitao, cut in 2″ width 150 g garden peas 500 g kangkong, cut in 2″ width, include the stems 1/2 cup teriyaki sauce 10 sheets nori wrapper, cut in cubes To taste pepper
Heat oil in a pan, add ginger and onion leeks, saute until aromatic.
Add sitao and garden peas. Saute for about 5 minutes.
Add kangkong, give a quick stir and pour the teriyaki sauce. Add water if mixture is a bit dry.
Add nori wrapper, mix well. Season with pepper. Serve.