Vegan Laing with Kale ~ Axille's Vegan Corner

When I was a kid, I use to visit my grandfather (lolo) and grandmother (lola) in the province during summer vacation. In one of the bedrooms of their home, sometimes I would see these huge leaves that resembles a water lily leaf hanging on a clothes line. And at the time I use to think they were just wall decorations of some sort. But other than the wall decorations, I also thought he was hanging it dry to make fans out of it...you know like those folding hand paper fans :). What can I say, I'm just one of those kids that has creative imaginations ;). Then I also remembered that he would cook this really yummy dish called Laing accompanied with rice. Just recently, I recalled those memories then I put 2 and 2 together. I never knew that it was the same leaf that he would use to cook Laing until my sister-in-law's mother cooked one and it brought back memories of my grandfather, and I knew I have to learn how to make it.

My grandfather was from Bicol and I think it is one of the dishes that Bicol is known for so it was one of his specialty.  Laing is mainly made of dried Taro leaves, coconut milk and red hot chilies.

Dried taro leaves can be bought from oriental supermarkets and some online. I've tried it before and unfortunately it doesn't seem to taste like the ones my grandfather makes or the ones they serve in the restaurant maybe because of the way they were processed. I'm guessing like my grandfather use to do, is to get it fresh and hang them dry for a few days before cooking which gives it's distinct flavor. But then again, who would have the time or the resources to do that.

Since this ingredient is rare to find in a regular supermarket and I can't possibly purchase them online every time I have a craving, I had to improvise and find a substitute. The ones that came close to it's texture are collard greens and kale, either curly leaf or lacinato. However, the lacinato kale came close to how it taste but with a combination of other ingredients. So after several experiments, here's my vegan concoction. It's vegan because it doesn't have any meat and also it's low in calorie because I'm only using 1 can of coconut milk instead of 2 or more which is usually called for in this recipe. I think it's the closest to how my grandfather use to make it. Even though its not the same, at least it's satisfyingly good.

Laing (vegan)

Ingredients:

1 tbsp oil
1 medium onion, chopped
3-5 cloves garlic, minced or grated
2 tbsp ginger, grated
1 fresno & 1 serrano pepper, sliced (add 1 more serrano pepper to make it hot)
16 oz. crimini or small portobello mushrooms, chopped
1 to 1 1/2 cups vegetable broth
3-4 stringed or bunches lacinato or dinosaur kale, stem removed and cut bite size pieces
1 13.5oz coconut milk
2-4 tbsp white distilled vinegar, to taste
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

 

Directions:

1. In a large pot, heat the oil and sauté the onions, garlic, ginger, peppers and mushroom, cook it for about 5 minutes or until the mushroom start sweating. Then add the kale and 1 1/2 cups of vegetable broth. Cover with a lid and simmer for about 20 to 30 minutes, occasionally stirring and cook till the kale is al dente.
2. Mix in the coconut milk, vinegar, garlic powder, onion powder, salt & pepper, and give it a good stir. Cook for another 10 minutes or until the kale is completely cooked to your liking and the coconut milk has reduced and thickened. Serve hot with rice and enjoy.

Number of Servings: 8-10

Click below to view the YouTube video