What are the best Veggie Mega Ulam Ideas for this Nutrition Month?
- Eggplant and Mushroom Adobo
- Ginisang Repolyo, Carrots, and Spanish Sardines
- Vietnamese Veggie Hotpot
- Patatas Bravas
Starting this month on a healthy note has never been more delicious. Cooking up the perfect veggie meals for the whole family is almost as good as a nice Spanish sardine recipe. In this article, you can brush up on some ulam ideas that will make everyone ask for seconds.
It would be even more amazing if you combine these recipes with Spanish sardines to give it a more sumptuous kick. Do not be worried if your kids do not like veggies all that much because the Veggie Mega Ulam ideas listed here are perfect for the whole family to enjoy.
So read up and do your own version of a Nutrition Month celebratory meal in the comfort of your own home!
Eggplant and Mushroom Adobo
Give a healthier twist to the Pinoy favorite that everyone loves; you will still have that same delicious taste for your next family dinner. Here is how you can prepare it:
- 1 can Pieces and Stems Mushrooms
- 5 medium-size eggplants, ends trimmed
- ½ cup vegetable oil
- ⅓ cup vinegar
- ¼ cup soy sauce
- ¼ tsp freshly ground pepper
- 5 cloves garlic, chopped
- 1 tsp. sugar
- Cut the eggplants in half lengthwise and then cut the halves into 2-inch pieces.
- Heat vegetable oil in a wok or on a non-stick frying pan. Fry the eggplants until they are brown on both sides. Open the can of mushrooms and fry them as well, add more oil as needed. Drain them on paper towels then set aside.
- Pour off the excess oil from the pan. Add the vinegar, soy sauce, ground pepper, garlic, and sugar to a pot then bring it to a boil.
- Add the fried eggplants and mushrooms, turn the heat down to a medium.
- Cover and cook for 2-3 minutes or until eggplants are soft. Gently stir to coat the eggplants with the sauce.
- Turn off the heat and cover the pan on the stove for a couple of minutes then transfer to a serving plate.
- Serve with steamed rice.
Ginisang Repolyo, Carrots, and Spanish Sardines
You can never go wrong with a sautéed meal and for the Filipino kitchen, it is something of a staple. Add that to delicious veggie and tasty Spanish sardines and you have yourself a delicious meal for everyone.
- 1 can Spanish Style Sardines
- 1/2 cabbage
- 1 carrot, strips
- 3 cloves garlic, minced
- Salt and pepper to taste
- Cooking oil
- Start by washing the chopped cabbage. Drain water.
- Heat oil in a pan and sauté garlic until it turns light brown.
- Add the carrots and let it cook partially then pour in the sardines.
- Sauté for a minute then stir gently to combine.
- Add the chopped cabbage and stir to combine until all veggies are crisp and tender.
- Season it with a pinch of salt and pepper to taste.
- Turn off the heat and transfer to a serving plate.
Vietnamese Veggie Hotpot
Serve up an Asian flavor to the table and you will have this aromatic dish that your family will enjoy. Do not worry about your kids not liking it because this is a recipe that is well-suited for everybody. Enjoy!
- 2 tsp. vegetable oil
- 1 thumb-size root ginger, shredded
- 2 garlic cloves, chopped
- 1 can Whole Kernel Corn
- ½ large butternut squash, peeled and cut into chunks
- 2 tsp. soy sauce
- 2 tsp. soft brown sugar
- 200ml vegetable stock
- 100g green bean, trimmed and sliced
- 4 spring onions, sliced
- Coriander leaves and cooked rice, to serve
- Heat the oil in a medium-size saucepan.
- Add the ginger and garlic. Stir-fry for about 5 minutes.
- Add the squash, soy sauce, sugar, and stock. Cover then simmer for 10 minutes.
- Remove the lid and add the corn and the green beans. Cook for 3 minutes more until the squash and beans are tender.
- Stir in the spring onions at the last minute, then sprinkle with coriander.
- Serve with rice.
Here is something that your kids will definitely love! Potatoes are a famous treat for the young and the young-at-heart so why not serve it up for your next family meal? You can go easy with the chili powder to keep it kid-friendly.
- 900g potato
- 1 can Cream Style Corn
- 2 cups olive oil
- 3 tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 tomato, chopped
- 1 tbsp. tomato purée
- 2 tsp. sweet paprika
- 1 pinch chilli powder
- 1 pinch sugar
- Chopped fresh parsley, to garnish
- Heat 2 cups of olive oil and 3 teaspoons of salt in a large skillet. Heat on low and toss in the potatoes, cook for about 12 to 15 minutes until the potatoes are softened.
- Increase heat to high and fry the potatoes for 5 to 6 minutes or until they are golden. Drain on paper towels after.
- Then, heat 3 tablespoons of olive oil in a large saucepan over medium heat.
- Cook and stir the onion with 1 tablespoon salt in the hot oil until onion has softened, stir for 3 to 4 minutes.
- Add garlic, paprika, and chili powder; let simmer for 1 to 2 minutes.
- Stir in the Cream Style Corn, chopped tomatoes, and tomato puree. Return to a simmer.
- Serve the patatas with the tomato puree and mayonnaise for dipping.
The veggie ulam ideas listed here are not just perfect for Nutrition Month, but also all throughout the whole year. Cook them up on your next family gathering or during simple weeknights.
Enjoy these recipes with your family!