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• 1 head cauliflower
• 1 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 cup milk
• 1 cup grated cheese

Wash and cook cauliflower in boiling salted water until tender; drain. Melt butter in saucepan blend in flour and salt and stir until well mixed. Cook 1 minute. Remove from heat, add milk all at once. Cook over low-to-medium heat stirring constantly until thickened. Add cheese, reserving 1/4 cup, and continue stirring until it melts. Pour sauce over cauliflower in casserole pan, then sprinkle remaining cheese over top. bake in 350 degrees farenheight oven until cheese melts.

• 1 medium head cabbage
• 1 cup ground gluten
• 1/2 cup chopped celery
• 1/2 cup chopped onions
• 1/4 cup chopped green pepper
• 1/4 cup cooking oil
• 1 teaspoon vetsin
• 1 cup cooked rice

Steam cabbage till leaves can be removed easily. Simmer the other vegetables (except the cabbage) in oil until near tender, then add the ground gluten and seasonings. Let simmer for a few more minutes. Add mixture to the cooked rice. Mix well. Put 1/2 cup of the rice mixture in each cabbage leaf, fold the ends and roll. Arrange cabbage rolls in a baking dish and pour tomato sauce. Bake for one hour at slow oven Serve with tomato sauce. Makes 5 to 6 servings.

• 3 cups water
• 1 cup dry black beans
• 1 cup thick coconut milk
• Crushed ginger
• 1 sweet red pepper cut into strips
• 1 cup kangkong stems and leaves
• Salt
• 1/2 teaspoon vetsin

Bring the water to a boil, add the beans and boil for 2 minutes. Set aside for 1 hour. Add thin coconut milk and ginger. Boil until soft. Add thick coconut milk. Season with salt and vetsin. Add kangkong and sweet pepper. Cover and cook 5 minutes longer.

• 1 cup minced onions
• 1/2 cup shredded carrots
• 2 cups mashed tofu
• 1 tablespoon mayonnaise
• 3 eggs, beaten

Saute onions and carrots and tofu. Combine with other ingredients in a baking dish, and bake.

• 1 cup ground gluten, raw
• 1 egg
• 1/2 cup mashed tokwa
• 1 tablespoon oil
• 1/2 cup misua
• 2 cloves garlic, crushed
• 1 minced onion
• 1 teaspoon vetsin
• salt to taste
• 1 tablespoon chopped green onion

Work into raw ground gluten, tokwa, green onion, egg and desired seasoning. Shape into small balls about the size of a kalamansi. Saute garlic and onion and add vetsin with about 3 cups water. When the mixture boils, drop the mock meat balls one by one into boiling mixture. When balls are cooked, add misua and immediately remove from fire. Add salt, vetsin and pepper to taste.

Ingredients:

• 3 cups labong (bamboo shoots), minced and blanched
• 1 cup minced tokwa or gluten
• 5 segments garlic, chopped
• 4 tablespoons kalamansi juice
• Salt to taste
• 1 medium onion, chopped
• 1 1/2 tablespoons soy sauce
• 2/3 cup gluten stock or soy sauce-water mixture
• 5 tablespoons oil

Instruction:

Brown garlic and onion in oil. Add gluten or tokwa. Continue cooking mixture in oil, stirring constantly. Add soy sauce and labong (bamboo shoots). Simmer until labong is cooked. Gluten stock maybe added this point if labong is not yet done. Add kalamansi juice and continue simmering until almost all of the liquid has evaporated. Add oil and continue about 6 minutes more. Season to taste.