VEGETABLE RECIPES

1. Pork Monggo with Kangkong Recipe

Ingredients:

1 cup mung beans 1/2 cup crushed chicharon

1 piece Knorr Pork Cube 1 piece onion chopped
4 ounces lechon kawali sliced 3 cloves garlic minced
1 1/2 cups kangkong chopped 3 cups water
1 piece tomato diced Patis and ground white pepper to taste
3 tablespoons cooking oil

Procedure:
1. This dish is simple to make. However, you will need to prepare the mung beans ahead of
time. I did it by soaking 1 cup of mung beans in 3 cups water for 12 hours. This will step help
soften the beans. Simply combine mung beans and water in a large bowl. Cover the bowl if you
can. Let it sit in room temperature. Drain the water afterwards.
2. Start to cook by sautéing the aromatics. I add the onion first followed by the garlic. I also add
a piece of ripe tomato. Make sure to dice the tomato before cooking.
3. I am using lechon kawali as the pork component. It just so happened that I still have some
leftovers in the fridge. You can use raw pork for this recipe. Make sure to slice it thin though so
that it cooks quicker. Saute the meat for 1 to 2 minutes before adding the soak beans.
4. Although the beans were softened by soaking, it still needs to boil for at least half an hour, or
until it breaks apart. As a result, the soup will get thicker. Don’t forget to add more water as
needed.
2. STIR-FRY VEGETABLES

INGREDIENTS 10 Servings
1 tablespoon oil 1 tablespoon reduced sodium soy sauce
1 medium onion, sliced thin 1 teaspoon McCormick® Garlic Powder
1 cup diagonally sliced carrots 1 teaspoon McCormick® Ginger, Ground
2 cups broccoli florets 2 teaspoons McCormick® Sesame Seed,
toasted
2 cups sugar snap peas
1 large red bell pepper, cut into strips

Procedure:
1. Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry
2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-
crisp.

2. Add soy sauce, garlic powder and ginger; stir-fry until well blended. Sprinkle with sesame
seed. Serve over cooked rice, if desired.
3. Vegetable Salad

Ingredients
8 cups cherry tomatoes, sliced into halves
1-2 (depending on your preference) English cucumber(s), chopped into thin crescent-shaped
pieces (If using regular cucumbers, slice the cucumber in half the full length of the cucumber
and seed it by scrapping the center with a spoon.) You'll want 2-4 cups of sliced cucumbers in
the end, depending on your individual taste.
1-2 sweet onions sliced thinly and then chopped.
1 seeded and diced jalapeno pepper (or two if you like it really spicy!)
¼ cup apple cider vinegar
2 T light olive oil
Juice of one lemon (or lime if you prefer)
Salt and pepper to taste (and with all those tomatoes and cucumbers, it's more than you think!)
1-2 avocados (I toss salad with one, cubed, and then place more atop each serving)

Procedure:
Combine everything and let sit for at least 10 minutes. Taste to see if you have enough salt and
pepper or if you want more lemon juice. If you have extra herbs at home (mint, cilantro, basil,
dill) do not hesitate to chop them all up and toss in as well! Toss in cubed avocado and add
some more atop each serving, or if you prefer, just top each serving with avocado.
4. Keto Beef with Broccoli

INGREDIENTS
1 lb. flank steak 4 cloves garlic, grated
Kosher salt 2" piece ginger, grated
Freshly ground black pepper 2 tsp. apple cider vinegar
2 tbsp. avocado oil 4 c. broccoli florets
1/2 c. low-sodium soy sauce 2 tbsp. toasted sesame oil

Procedure
1. Freeze steak for 15 minutes, then very thinly slice against the grain and season with salt and
pepper.

2. In a large non-stick skillet over high heat, heat oil. Sear steak until seared and golden, about 3
minutes. Transfer to a plate.

3. Reduce heat to medium and add soy sauce, garlic, ginger, and apple cider vinegar. Add
broccoli and let simmer until broccoli is cooked though and sauce is reduced by half, about 5
minutes. Return beef to pan, along with any juices, and heat until just cooked through, about 1
minute.

4. Drizzle with sesame oil before serving.

5. Keto Chicken Salad

INGREDIENTS
1/2 c. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 small shallot, finely chopped
1 stalk celery, thinly sliced
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
3 c. shredded cooked chicken
4 strips bacon, cooked and crumbled
1 avocado, diced
Butterhead lettuce, for serving

Procedure
1. In a medium bowl, combine mayonnaise, mustard, red wine vinegar, shallot, and celery.
Season with oregano, salt, pepper, and a pinch of red pepper flakes.
2. Fold in chicken, bacon, and avocado.
3. Serve in lettuce cups.
6. Low-Carb Cabbage Dumplings

INGREDIENTS
1 lb. ground pork
2 green onion, thinly sliced, divided 2 tsp. sesame oil, divided
2 cloves garlic, minced 1 large egg, lightly beaten
1 tbsp. freshly minced ginger 13 cabbage leaves
1 tbsp. freshly chopped cilantro 2 tbsp. extra-virgin olive oil
1/3 oz. plus 1 tablespoon low-sodium soy
sauce, divided

Procedure
1. In a medium bowl, combine pork, 1 green onion, garlic, ginger, cilantro, 1 tablespoon soy
sauce, and 1 teaspoon sesame oil. Add egg and mix until just combined.
2. In a large pot of boiling salted water, blanch cabbage leaves until tender, about 1 minute.
3. Cut each cabbage leaf in half lengthwise and remove core. Place about 1 tablespoon pork
mixture onto one end of a leaf and roll up tightly, tucking in sides. Repeat with remaining pork
and cabbage.
4. In a large skillet over medium heat, heat olive oil. Working in batches, add dumplings, seam
side down and cook until golden, about 2 minutes.
5. Add 1/4 cup water to skillet and cover with lid. Let steam until pork is cooked through, 10
minutes. Repeat with remaining dumplings.
6. In a small bowl, combine remaining 1/3 cup soy sauce, 1 teaspoon sesame oil, and 1 green
onion.
7. Serve dumplings with dipping sauce.
7. Cool Ranch Kale Chips

INGREDIENTS
1 large bunch curly kale, washed Kosher salt
1 tbsp. extra-virgin olive oil Freshly ground black pepper
2 tsp. ranch seasoning Pinch crushed red pepper flakes

Procedure
1. Preheat oven to 275°. Dry kale with paper towels as thoroughly as possible. Strip kale from
stems and tear into large pieces.

2. Spread evenly across two large baking sheets and toss with oil and ranch seasoning. Season
with salt, pepper, and a pinch of red pepper flakes.

3. Bake until crisp, 20 minutes, rotating pans halfway through.

4. Chips will keep stored in an airtight container for 2 days.

8. Caramelized Onions
Ingredients
2 pounds red onions (about 3 large onions) 2
pounds yellow onions (about 3 large onions) 2
teaspoons neutral oil (such as grapeseed) 2
teaspoons kosher salt

Procedure
Step 1 Peel the onions. Halve and slice
lengthwise into uniform pieces (about 3/8-inch-wide slices are ideal, but a little larger or
smaller is fine).
Step 2 Heat oil in a 10- to 12-inch high-sided skillet over medium-high. Add half the onions;
turn to coat. Cook until sizzling, about 2 minutes. Add remaining onions in handfuls, folding
with tongs to coat in oil. (Pan will be very full at this point).
Step 3 Cook onions, tossing often with tongs, until hot and sizzling, about 3 minutes. Add salt
(to help draw moisture out of the onions), and toss to combine.
Step 4 Cover, reduce heat to medium, and cook until onions have collapsed to half their
height and a pool of liquid has collected in bottom of skillet, about 10 minutes
Step
Step 5 Fold onions with a spatula, scraping bottom of pan to ensure they don’t stick or scorch.
Cook, stirring every 5 to 6 minutes and reducing heat as necessary to maintain a gentle simmer,
until liquid has evaporated, about 35 minutes.
Step 6 When pan looks dry, increase heat to medium, and scrape bottom and sides of pan
with a rubber spatula, shaping mound of onions into an even patty pulled away from edges of
pan. This careful shaping will help the onions cook evenly and prevent scorched bits around the
edges.
Step 7 If onions start to stick to bottom of pan, or if fond on bottom of pan darkens more
quickly than the onions, add a splash of water, and stir and scrape to loosen any browned bits.
Stir onions well until they are uniform in color, and reshape into a patty.
Step 8 Continue cooking, stirring, splashing in additional water, and reshaping into a patty as
needed, until onions are the color of bourbon, 35 to 45 minutes. Remove onions from pan, and
use as desired.
9.Beet-and-Horseradish Tartare with Fresh Carrot Sauce

Ingredients
BEET TARTARE
2 medium-size red beets (about 1 pounds), peeled 3 tablespoons fresh lemon juice 1
tablespoon prepared horseradish 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons
Worcestershire sauce or soy sauce 1 teaspoon extra-virgin olive oil 1/4 cup chopped fresh flat-
leaf parsley
CARROT SAUCE
1 cup refrigerated carrot juice (such as Bolthouse Farms) 1 teaspoon fresh lemon juice 1/2
teaspoon Worcestershire sauce or soy sauce 1/4 teaspoon coconut nectar (such as Coconut
Secret) or brown sugar 1/8 teaspoon kosher salt 1/4 teaspoon xanthan gum (optional)

Step 1 Make the beet tartare

Grate beets on large holes of a box grater or using grating attachment on a food processor.
Place in a large bowl; stir in lemon juice, horseradish, mustard, Worcestershire, and olive oil.
Let stand at least 2 hours or up to overnight. Stir in parsley.

Step 2 Make the carrot sauce

Whisk together carrot juice, lemon juice, Worcestershire, coconut nectar, salt, and, if using,
xanthan gum in a bowl or measuring cup.

Step 3
Spoon about 2 tablespoons carrot sauce onto each of 4 small rimmed plates, swirling plates to
form a circular pool of carrot sauce. Top each plate with about 3/4 cup beet tartare and 1 dill
sprig.
10. Charred Vegetable Ragù

Ingredients
4 large portobello mushrooms, stemmed and quartered 1 garlic head 1 yellow onion, peeled
and quartered 2 celery stalks, cut into thirds 2 carrots, peeled and cut into thirds 6 tablespoons
extra-virgin olive oil, divided 8 ounces fresh cremini mushrooms, stemmed and quartered 1/2
cup tomato paste 2 teaspoons dried oregano 1/2 cup dry red wine 1 teaspoon kosher salt, plus
more to taste 1/2 teaspoon black pepper 12 ounces uncooked bronze-cut durum wheat
tagliatelle pasta (such as Seggiano Organic) 2 ounces Parmigiano-Reggiano cheese, grated
(about 1/2 cup), plus more for serving
Procedure
Step 1 Preheat broiler to low with oven rack in middle of oven. Toss together portobellos,
garlic, onion, celery, carrots, and 1 tablespoon oil on a large rimmed baking sheet lined with
parchment paper. Spread in a single layer. Broil in preheated oven until vegetables are charred
in spots, about 20 minutes, rotating pan and flipping vegetables halfway through. Let cool 5
minutes. Squeeze roasted garlic out of skins; discard skins. Transfer garlic and vegetable
mixture to a food processor. Pulse until finely chopped, about 4 times; set aside.
Step 2 Heat 3 tablespoons olive oil in a large, deep skillet over medium-high. Add cremini
mushrooms; cook until bottoms of mushrooms are browned, about 3 minutes. Stir and cook
until browned on all sides, 5 to 8 minutes. Stir in tomato paste and oregano; cook, stirring
constantly, about 1 minute. Add wine; cook, stirring constantly, until slightly thickened, about 1
minute. Stir in roasted vegetable mixture; season with salt and pepper. Remove from heat.
Step 3 Bring a large pot of salted water to a boil over high. Cook pasta according to package
directions for al dente. Drain, reserving 11/2 cups cooking liquid. Transfer cooked pasta to
skillet with sauce, and return to heat over medium. Add cheese and remaining 2 tablespoons
oil. Stir in reserved cooking liquid, 1/2 cup at a time, until sauce is creamy, about 3 minutes.
Season with salt to taste. Divide pasta among 4 warm bowls; top with grated cheese.