Meatless doesn’t have to be tasteless

MANILA, Philippines - If you’re a true-blue Catholic and a hardcore meat eater, abstaining from meat during Lent is, indeed, a big sacrifice. (The law of abstinence requires Catholics, 14 years old and up, to abstain from eating meat on Fridays to commemorate the Passion of Christ on Good Friday.)

Of course, the vegetarians will probably laugh and stoutly ask, “What sacrifice are you talking about?”

When I was old enough to observe abstinence during Holy Week, I actually looked forward to not eating meat because my mother, who’s a superb cook, would whip up the most delicious and nutritious non-meat dishes she could think of. For merienda, we even made our own guinatan (a sweet stew of camote and ube with bilo-bilo or glutinous rice balls, smothered with coconut milk) and halo-halo from scratch, using homecooked fresh ingredients and homemade shaved ice. As you can see, we were indulging, not sacrificing.

Holy Week is really a great time for family bonding — aside from praying together, eating homecooked meals together and creating heartwarming memories around the table.

It’s also a good (holy) excuse to swear off meat and be a convert, that is to a healthy lifestyle. Experts say that going meatless or vegan, even just once a week, “reduces consumption of saturated fat by 15 percent, enough to ward off lifestyle diseases such as heart attacks, strokes, and cancer.” It helps, too, if you’re on a diet. By eating only plant-based foods that are nutritious and far less toxic, you eat fewer calories, fewer fats, and you lose weight.

For those who shrink at the thought of going meatless, the good (delicious) news is meatless doesn’t have to be tasteless. Sugarleaf Makati, with its merchant partners, shares some recipes that are full of nutrients and flavor. Of course, you can enjoy these dishes not just for Lent but throughout the year as well.

“Sugarleaf Makati launches a new website, menu, and mini-health talk series,” announces health advocate Angelo Songco (angelo@sugarleaf.ph). “We proudly launch a professionally-crafted website www.sugarleaf.ph with all-original content and photographs tailor-fit for the Filipino audience.  The website complements social accounts Sugarleaf Makati on Facebook and @SugarleafMakati on Instagram.  Visit, like, and follow any of these accounts for real time updates, promotions, restaurant menu and store offerings, and events.  Sign up for Honest To Goodness, our monthly e-newsletter for updates, recipes, tips, and more about health and wellness from the people behind Sugarleaf Makati as well as its partner merchants.”

The new menu comes with unique additions — chilled organic fruit-based soup, gluten-free pancakes and waffles, wraps, pita and ravioli, low-glycemic but indulgent desserts.  These complement the current bestsellers using natural and organic ingredients wherever possible and cooked simply for everyone to enjoy.

Following the successful Green Guide To Eating Right, Sugarleaf Makati is holding its Healthy Learning Never Ends mini-talk series for the second quarter.  Sign up for any or all of the remaining interesting classes facilitated by Sugarleaf, your organic and natural store, and its partners:

• April 18 — Tea, Honey and Chocolate talk, an afternoon tea party with an educational twist.

• May 9 — Truly Energizing Beverages.  Learn about probiotic kefir and kombucha and ways to incorporate them in food preparations for even the young ones to enjoy.

• June 13 —  Super Food For Life!  Discover the health benefits of nutritionally dense plant-based ingredients – malunggay, coconut, mulberries, and more!

The free talks are held at Sugarleaf Makati, Saturday afternoons from 2 p.m. onwards.  Slots are limited so call 812-7323 or text 09178039055 to reserve a slot. 

Sugarleaf Makati is located at the ground and second floors of MEDICard Lifestyle Center, corner of Paseo de Roxas and Sen. Gil Puyat Avenue, Urdaneta Village, Makati.  It is open Mondays to Saturdays with ample free basement parking.

Oh, yes, this Holy Week (and all through the year), give peas and other veggies a chance — and experience a fresh lifestyle change.

Recipe File: JERTIE’S KITCHEN’S GARBANZO

AND PUSO NG SAGING BURGERS

Ingredients:

1/2 cup garbanzos or chickpeas (canned or dried)

3/4 cup puso ng saging (banana blossom)

1 tbsp. potato starch or tapioca starch

1.5 tsp. chia seeds, soaked in 1 tbsp. water

vegetable oil

mustard powder

sea salt

black pepper

paprika (optional)

Procedure:

Drain the can of chickpeas into a strainer. Rinse well. If you’re using dried garbanzos, soak in filtered water for six hours. Drain and rinse after and boil in four times the amount of water (1/2 cup garbanzos = 2 cups water) for about an hour or until garbanzos become tender. 

Process everything in a food processor. If you don’t have one, mash chickpeas with a fork and chop banana blossom into small pieces. Mix all ingredients except oil in a bowl (preferably with your hands).

Grab a handful with your hands (or a spoon, your choice) and shape into patties. You can form it as big as your palm. You should be able to make around four patties.

Heat oil in pan. Use just enough to cover the pan. Wait for the oil to get hot before cooking the patty. When you fry with oil that’s not yet hot, the patty will absorb the oil and become greasy. If the oil is hot, you’ll be able to cook golden patties that are juicy and crispy.

Drop the patty and fry one side for about three to five minutes. Flip it over and fry the other side for three to five minutes or until golden. Best to fry one or two patties at a time to evenly cook them. Never overcrowd your pans.

Serve in a burger bun with lettuce, tomatoes, onions, and hummus or as a burger steak with sautéed mushrooms, mushroom gravy, and red rice.