I've posted a photo of alugbati yesterday in hopes that it may hold me accountable in creating a recipe that uses alugbati. I'd be so ashamed if I didn't get my arse moving in the kitchen and make food when I've already posted it on social media. So I decided to create one that's not only quick but also quite pocket-friendly for Filipino vegans.
I know that the problem with people wanting to go vegan is that people always say 'we love dairy!' so it's only apt that I try to address that concern and help people transition, get creative and make vegan versions of our favourite recipes, hey? I have made it my personal mission to spread veganism whenever I can in Davao City.
Traditional carbonara is usually filled with cow secretions and eggs (chicken *******), oh wait, that didn't sound right but sadly that's the truth. Unless you're a calf, then quit drinking your dairy milk. You know what they say about dairy, right? Not your mum, not your milk.
If you can eat healthy vegan food, why wouldn't you? So here's our take of traditional carbonara minus the BAD cholesterol and cruelty. Hopefully, you'd love it as much as I loved eating and making these. Add more nutritional yeast, salt or liquid amino, if you want more flavours. Somehow, my recipes are usually bland for non-vegans.
I know that the problem with people wanting to go vegan is that people always say 'we love dairy!' so it's only apt that I try to address that concern and help people transition, get creative and make vegan versions of our favourite recipes, hey? I have made it my personal mission to spread veganism whenever I can in Davao City.
Traditional carbonara is usually filled with cow secretions and eggs (chicken *******), oh wait, that didn't sound right but sadly that's the truth. Unless you're a calf, then quit drinking your dairy milk. You know what they say about dairy, right? Not your mum, not your milk.
If you can eat healthy vegan food, why wouldn't you? So here's our take of traditional carbonara minus the BAD cholesterol and cruelty. Hopefully, you'd love it as much as I loved eating and making these. Add more nutritional yeast, salt or liquid amino, if you want more flavours. Somehow, my recipes are usually bland for non-vegans.
A bit of information about this green superstar here that's available locally. I got these organic Basella alba (Alugbati) from our neighbor's.
Also known as Malabar Spinach, Vine Spinach, Ceylon Spinach among others. Did you know that per 100 grams of this vine contains about 50 percent of our Vitamin A (equivalent) daily needs? That's about 400 micrograms, including 11% of Calcium and 35% Manganese.
It's packed with vitamins and minerals plus it's super cheap. It grows easily too. In this case however, I got them for free.
This is probably one of the cheapest leafy vegetables you can find in a public market here in the Philippines, if not the cheapest.
Also known as Malabar Spinach, Vine Spinach, Ceylon Spinach among others. Did you know that per 100 grams of this vine contains about 50 percent of our Vitamin A (equivalent) daily needs? That's about 400 micrograms, including 11% of Calcium and 35% Manganese.
It's packed with vitamins and minerals plus it's super cheap. It grows easily too. In this case however, I got them for free.
This is probably one of the cheapest leafy vegetables you can find in a public market here in the Philippines, if not the cheapest.
The most important ingredients here I guess would be the soy milk and the corn flour as they're the ones that make this carbonara creamy. I haven't had carbonara in such a long time that I can't remember how it tastes like, this might taste a little different for some but the creaminess of this recipe is on point.
Alugbati Creamy Carbonara
Ingredients
Serves 6
300 grams spinach fettuccine
2 T Extra Virgin Olive Oil
1 t Minced Garlic
1 t Minced Onion
2 C Soy Milk + 1 T Nutritional Yeast
1 T Corn Flour (diluted in 1 T water)
1/2 t Himalayan Pink Salt
1/2 t Freshly Ground Black Pepper
200 g Alugbati (Malabar Spinach)
Method
Cook pasta according to package instruction. Set aside.
Heat olive oil in a large pot over medium high heat. Saute onion until translucent then add garlic until golden brown.
Add alugbati and let soften for few minutes. Add the cooked fettuccine. Pour in soy milk mixed with nutritional yeast and corn flour mixture. Season with salt and black pepper.
Stir until the sauce thickens then remove from heat.
Serve hot in a bowl and sprinkle with some chili flakes and more black pepper.
* If you want the sauce to be thinner, add a cup of soy milk. Adjust flavourings.
** Fresh basil leaves may be added.
Serves 6
300 grams spinach fettuccine
2 T Extra Virgin Olive Oil
1 t Minced Garlic
1 t Minced Onion
2 C Soy Milk + 1 T Nutritional Yeast
1 T Corn Flour (diluted in 1 T water)
1/2 t Himalayan Pink Salt
1/2 t Freshly Ground Black Pepper
200 g Alugbati (Malabar Spinach)
Method
Cook pasta according to package instruction. Set aside.
Heat olive oil in a large pot over medium high heat. Saute onion until translucent then add garlic until golden brown.
Add alugbati and let soften for few minutes. Add the cooked fettuccine. Pour in soy milk mixed with nutritional yeast and corn flour mixture. Season with salt and black pepper.
Stir until the sauce thickens then remove from heat.
Serve hot in a bowl and sprinkle with some chili flakes and more black pepper.
* If you want the sauce to be thinner, add a cup of soy milk. Adjust flavourings.
** Fresh basil leaves may be added.
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