My Three Meatless Cinco de Noviembre Fares: Caldereta, Barbecue and Spicy Stringbeans

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Today is Cinco de Noviembre in Negros Occidental wherein we observe this non-working holiday to commemorate a local Independence day for the Negrosanon. 

How else can I make something as memorable as Cinco de Noviembre but to have a liberty to cook something out of our ordinary fare. So, I made Meatless Caldereta, Meatless Barbecue, and Spicy Stringbeans with minced cutlets out of dried vegemeat cutlets and these threesome turned out so well and yummy. Sadly, there's no photo of the Spicy stringbeans as we had it while my phone was charging upstairs. 

Vegemeat Cutlet Preparation

In every cup of vegemeat cutlet, put two cups of hot water or broth of choice or hot water and dashes of bonito/mushroom granules. Let soak for 20 minutes. I added katsoubushi or bonito flakes in mine to lend flavor. After 20 minutes, separate the cutlets from water, squeeze out the water from the expanding cutlets, and reserve the water. By weight or volume, the cutlets expanded up to four times their original dry state. 

Meatless Caldereta
 
2C reserved water
2C tomato sauce
2T tomato paste
1C cooked/canned green peas
2 medium potatoes, cubed
1 medium onion, chopped
3 garlic cloves, chopped
bayleaves
cracked peppercorns
4C pre-soaked vegemeat cutlets
salt and pepper

In a casserole, place all ingredients except salt and pepper and the cutlets. Bring to a boil for about 15 minutes in medium to high fire until the flavors come together and the sauce a bit thicker. 

Add the pre-soaked vegemeat, cover and simmer for 10 minutes. Adjust flavor with salt and pepper. 

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Oven-broiled Meatless Barbecue

2C Pre-soaked Vegemeat Cutlets
1/2C ketchup
6T Chili hot sauce
2T Honey 
Salt and Pepper

Squeeze out remaining water from the cutlets carefully so as not to destroy the form. MIx in all ingredients and refrigerate until ready for barbecue time. 

Thread the cutlets in bamboo skewers and arrange in the baking pan/baskt. Set oven to broil at 160C for 20 minutes.

Enjoy as is or with more spicy dips.

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Spicy Stringbeans and minced vegemeat

1T oil
garlic, minced
onions, chopped
1 bunch of stringbeans, cut into 2-inch bits
1/4C water
3pcs pre-soaked Vegemeat Cutlets, minced
Chili-garlic sauce
2T honey
salt and pepper

Saute garlic and onions in a low fire, add stringbeans and add 1/4C water. Cover and let cook for 7 to 10 minutes in a medium to high fire. I like mine as crunchy and not well done so I really keep guard not to overcook. 

Add the minced cutlets (I got it from the refrigerated cutlets which I planned to barbecue later). Add the chili-garlic sauce, honey and salt and pepper. Stirfry some more and taste. Cover and remove from fire. 

Serve on top of rice or as side dish.
 

 

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