Spaghetti Pomodoro

INGREDIENTS
3 cloves garlic, sliced thinly
1 big white onion, chopped
6-8 pieces ripe tomatoes (I used the native Philippine tomatoes. If you're using Western tomatoes, maybe 3-4 pieces will do.)
1 small pack of tomato paste
2 cups water
salt and pepper
dash of chili powder
1 tsp sugar
dried basil leaves
olive oil

Saute garlic and onion in olive oil until the onion is translucent. Add the chopped tomatoes and bring heat to a minimum. Add water and let it simmer for 5-10 minutes or until the tomatoes are really soft and started to disintegrate. Add the tomato paste, salt, black pepper, chili powder, basil leaves and sugar. Adjust taste accordingly. Remove from heat. Serve over spaghetti and top with grated parmesan cheese.

No photo of this one as I was too hungry to get my camera upstairs.

I was also wondering what's the difference between pomodoro sauce from ragu. Based on my quick online research, I believe the only difference is that ragu has bell pepper and it's pureed.

Ciao.

Tinolang Tofu

Private client canceled the session this morning so I slept in. When I woke up, I wanted to practice but then felt too lazy so I came online to check my messages. After my previous post, I guess the "Cook" in me simply didn't want to be "stilled" thus craving to prepare something for lunch. Or maybe I was just craving for Sinigang (hot and sour tamarind soup)

I went to Trinoma to buy ingredients for Sinigang but changed my mind and bought stuffs for Tinola instead. I thought if I buy ingredients for Sinigang, I will need to store more vegetables in the fridge as I only need a few. There were 4 pieces of eggplant, a bunch of string beans, tomatoes, etc, in my shopping basket, and thought I'd only need a few from those. That's the disadvantage of shopping in the supermarket, you can't buy "tingi" (like a piece or two only).

So, I removed everything and started picking ingredients for the Tinola. Tofu 4 small blocks, dahon ng sili (Philippine chili leaves), small green papaya, ginger, onion, spring onion. I have 2 pieces of fake tuna slices left in the fridge (I get it from Likha Diwa, a healthy vegetarian friendly cafe in Krus na Ligas, UP Diliman), so I thought that would make the Tinola a little bit more interesting. Oh, and organic red rice (I'm Pinoy so I have to eat something with rice just like my Thai and Saudi brothers and sisters ;-) ).

Ingredients:
2 cloves garlic, chopped.
a handful or less of red onion, chopped
same amount of ginger or more, chopped
green papaya, sliced, about 3 cups
2 smal squares of hard tofu, sliced (plus the 2 pieces of fake tuna steak - it's wrapped in nori so I suppose you can add nori or wrap the tofu in nori then fry it before adding it to the soup)
a handful or more of dahon ng sili
spring onions, chopped
dash of red chili powder (you can use fresh green chili if you prefer. Didn't bother buying because I'd only need one and I need to buy the whole pack)
a teaspoon of brown sugar
salt to taste
water
oil for sauteeing

Saute garlic, onion and ginger in the oil until fragrant. Add the papaya and stir well. Add water, about 4-5 cups and bring to boil. When the papaya is soft, add the tofu and fake tuna. Season with the spring onion, red chili powder, brown sugar, salt. I had to add a little bit more ginger. Bring to boil then remove heat. Add the chili leaves, cover for a minute to allow the heat to wilt it. Serve with steamed red rice and soy sauce with calamansi for dipping.

Enjoy.

Cooking not happening

Hence... the absence of food/recipe entry the past few weeks. Tried to make potato soup using my newly bought Osterizer as suggested by Tesa. The machine was fine but the cooking sucked. I guess that happens when one doesn't put one's whole consciousness into the process. Again... cooking is an art... not a science... when the consciousness isn't there... trash is created not art... so that was dinner tonight.

Good thing I bought Putong Queso at Trinoma. That was a good way to end a not so good dinner. I still don't have a fridge. The small one we have downstairs is shared by 3 other people so there's no motivation to buy fresh fruits and veggies because there's no space already. I'm thinking of moving out soon.

I WANT MY OWN KITCHEN!!!

Om shanti, shanti, shanti.

Alhamdoolillah

Photo by Bob Mata

If there's one Arabic word that I've truly felt connected with... it's Alhamdoolillah, which literally means, Praise be to Allah. It's being grateful to the Divine for all the things that we have... the people we love... the things we possess... the experiences we gain... the journey that we continue to traverse.

Praise be to God... praise be to Allah... praise be to the Divine Hand that guides us to the right path.

Just feeling grateful for the blessings and for being given the opportunity to share the little experience that I've gained in the past few years to everyone. Namaste.

AcroYoga

AcroYoga Fundamentals & 5-Day Immersion Training
with Jason Nemer, co-founder of AcroYoga 10 – 15 April, Tsim Sha Tsui AcroYoga blends the spiritual wisdom of yoga, the loving kindness of Thai massage, and the dynamic power of Acrobatics. These three ancient lineages form the foundation of a unique new practice that cultivates trust, connection and playfulness. Their highest aim is to bring individuals into a state of union with themselves, with each other, and with the divine. From this place of mutual support the true self can be realised, honoured and shared for the benefit of all.


The AcroYoga Fundamentals is to open your practice with the ease, comfort and support of a partner. This workshop touches upon all the disciplines that AcroYoga offers. The class experience includes: Circle Ceremony, Mirrored Asana, Partner Yoga Flow, Assisted Inversions, Partner Acrobatics, Flying Sequences and Thai Massage. Grounded in the breath, we will draw upon the natural forces of gravity and "metta" loving kindness to encourage the body to let go of fear and tension. Open to all levels of students who have familiarity with yoga.
The AcroYoga immersion is a 5-day in-depth training in the full spectrum practice of AcroYoga in solo, partner and group practices. Come explore giving and receiving, strength and sensitivity, in a safe, supportive, playful atmosphere. Students will learn the revised AcroYoga Asana Sequence, Acrobatic Strength Training Techniques, Inversions, Partner Acrobatics, Acrobatic and Therapeutic Flying, Thai Massage, and Partner Yoga. This course is ideal for experienced yogis wanting to take their practice to the next level. It fulfils the pre-requisite for 2010 Teacher Training with Jason Nemer and Jenny Klein. Recommended for Intermediate yoga practitioners with previous AcroYoga experience. No partner necessary for the full course!

Click here for details.

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I'm actually tempted to go. Just for fun. I think I'll be good at it. ;-)

Photos except the first one are by Bob Mata.

Vegetarian Cooking @ Yoga Manila

Everyday Vegetarian
Alabang studio ( 405 Bougainvilla St , AAV)
2-5pm, March 7 (Saturday)

A fun afternoon of cooking delicious meatless meals!

Do you consider yourself culinarily challenged when it comes to vegetarian cooking?

Yoga Manila invites you to a delicious afternoon of Everyday Vegetarian cooking with food lover guest Frieda Colet Lim.

Learn vegan menus featuring tasty, easy recipes that anyone can follow.

So, whether you’re a new vegan looking for a simple starter plan or you want to drop a few pounds before swimsuit season, our menus are perfect!

Pumpkin Ginger Soup
A new and exciting Asian twist to an old school classic.

Spinach Mushroom Quesadillas
The Mexican version of a grilled sandwich, these appetizers are delicious and easy to make.

Roasted Vegetable Torte
The most elegant presentation for your antipasto!

Vegetable Tagine
Serve this Moroccan-inspired vegetable stew with a helping of couscous to soak up the fragrant juices.

Apple Crisp
Hot apple dessert bubbling in its own juices underneath a sweet & tasty crisp.

Fees:	PhP 1,200	with advanced reservation
	PhP 1,500	drop in at date of event

To make advanced reservation: Place payment in a sealed envelope with the name of the event (Everyday Vegetarian) and drop off at any Yoga Manila studio. You may also deposit payment into our bank account. Email your intent to register and make payment, and we will revert with bank details. To confirm payment made, send us copy of the bank deposit slip by fax or email.

A KISS for You

Kitcherie Is Simple Silly. ;-)

Ingredients
1/2 cup toor dhal + 1.5 cups brown rice, soaked in water for at least 15 minutes, discard water.
1/2 tsp black mustard seeds
1 tsp cumin seeds
1 tsp cumin powder
1/2 tsp ginger powder
1/4 tsp turmeric
salt and pepper to taste
1 tbsp oil

Heat oil in a sauce pan. Lower heat and fry the mustard seeds until it begins to pop. Add the cumin seeds and allow to pop as well. Add the rest of the spices. Mix in the dhal and rice. Add 5 cups of water. Transfer everything to a rice cooker. Turn it on. Do your practice and a healthy dinner will waiting after.

For variation. Add chopped carrots, potatoes, cauliflower, broccoli, garlic and onion (not sattvic of course), some bell pepper, or whatever you fancy. Use freshly grated ginger instead of powder for a fresher taste. I can't be bothered at the moment thus the simple soupy kitcherie.

Got invites to attend dinners and parties tonight but I think I'll be a geek tonight.

Sending love to all those who might come across this entry this Love Day.

Namaste.

Thai!!!

Pinoy Sticky Rice and Mango (Suman at Mangga in Filipino)
We didn't cook the suman, it was bought in the nearby supermarket.
The mango was sweet and simply the best! Thanks to Ernest.

Tom Yum Phak

Stir fried veggies with tofu and cashew nuts in vegetarian oyster sauce

Fresh Spring Roll with Thai Peanut Sauce

Green Papaya Salad

Mixed veggies with Thai Peanut Sauce
(We ran out of spring roll wrapper thus this.)

Pumpkin Hummus

Cooked at Trin's place last Sunday. It was a wonderful afternoon with yogi friends. Check Chona's site for more photos.

Ooops...

Start of Flow Class in Ortigas has been postponed until further notice. :-(

Slow Flow @ Yoga Manila Ortigas

Every Tuesday at 6:30pm starting Feb 3.