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

Vegan Banana Muffin ~ Axille's Vegan Corner

This Banana Muffin recipe is not just super easy to make but it's super moist. It's cholesterol free and low calorie too.

Banana Muffin

Serves 12 muffins

Ingredients:
4 large or 5 medium ripe bananas
1 cup raw sugar
1/4 cups vegan butter, softened
1 tsp vanilla extract
2 cups unbleached all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt

Directions:

1. In a medium size bowl mash the bananas then add sugar, butter and vanilla. In another bowl mix together the flour, baking soda, baking powder and salt. Fold in the banana mixture into the dry ingredients gradually until all are completely mixed.
2. Preheat the oven at 350 degrees. Line the muffins pans with muffin cups and use an ice cream scoop to place the batter into each cup.
3. Put the pan in the oven and bake for 10 minutes then turn the pan around and bake it for another 8-10 minutes or until toothpick inserted in the middle comes out clean. Let it cool for 10-15 minutes on a cooling rack before serving.

Click on the video below

Vegan Spicy Asian Potato Salad ~ Axille's Vegan Corner

This recipe came to me after eating some mashed potatoes and I wanted to make it a little spicy. We were out of Sriracha but I found another spicy condiment in our refrigerator that I got from the Asian supermarket. I starting adding this ingredient to some of the dishes I cook or a condiment to any food I eat. It has a different kind of taste that was distinct from the other spices I've used before and I was hooked.  Since then it has been my go to ingredient for when I want to add some kick to my dish. This ingredient has inspired me to create my version of the Potato Salad and the star ingredient is "Sambal Oelek" which is a fresh ground chili paste or hot sauce. It is used in many Asian cuisine as a spice or as an accompaniment to any dish to give it some heat.

Spicy Asian Potato Salad

Ingredients:
3 lbs baby red potatoes, scrubbed
3 medium carrots, diced
2 stalks celery, diced
2 stalks scallions, chopped
1 cup mayo, vegan or dairy free
1 - 2 tbsp Sambal Oelek (chili paste), to taste
2 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
salt & pepper to taste

DIRECTIONS:

1. Place the potato and carrots (sliced in half) in a pot of water.  Bring it to a boil then simmer it with the lid on. Cook for 5 to 10 minutes or until tender. Drain the water and let it cool. Peel the skin off the carrots and dice it. Leave the potato skin on and cut it into quarters, halves or bite size pieces depending on the size of the potato. TIP: Place the large pieces of the potato in the bottom of the pot, medium in the middle and smallest on the top. Place the carrots on the very top of the potato when cooking it all together.
2. In a large bowl, mix the potato, carrots, celery, scallions, mayo, sambal oelek, lemon juice, garlic powder, onion powder, salt & pepper to taste. Carefully mix all the ingredients together until everything is well combined. Chill for 1 to 2 hours before serving.

Homemade Peanut Butter ~ Axille's Vegan Corner

Back in the Philippines, there's a brand of peanut butter that my mom use to buy which is Lily's peanut butter. I would spread that over a freshly baked Pandesal (bread roll), have it for dessert or snack and that was enough for me to satisfy my sweet tooth.  Even after so many years here in the States, I would still crave for that sweet, smooth and yummy peanut butter.

Then one day, I finally found an asian store that sells this brand.  But to my surprise, I was shocked to see the amount of oil it has because you can easily see the separation of oil and peanut butter. In spite of the volume of oil, I still went ahead and bought one because I thought it was worth it. However, I was horrified to taste the staleness of my once beloved peanut butter spread.  I was so disappointed and then I thought, how long has that jar of peanut butter been sitting on the shelf. So lesson learned, always check for the expiration date and if you ever see some oil stained on the label that's a good indication that it's not tightly sealed which means the food goes bad in a short amount of time. So now, I've succumb to buying Jif or Skippy and it has to be honey roasted because it's the closest to my favorite peanut butter.

When my husband and I became vegans, we were more conscious about processed foods. So we started reading labels and researching words we've never heard before. Lately, I've been making everything from scratch including peanut butter. I can't believe how easy it is to make one. So here it is folks, my own version of Lily's peanut butter. My food processor is about a gazillion years old so if you have the high end, it'll probably be way smoother than mine.  Also a word of caution, do not increase the amount of oil. After it's been blended, a tablespoon per cup of roasted peanut is all you need. So go ahead and try, let me know what you think.

Homemade Peanut Butter

Servings 1 cup

Ingredients:
1 cup roasted peanuts
1 tbsp vegetable oil
1 tbsp agave nectar syrup
1/2 tsp fine sea salt

Directions:

1. Remove the lid and place the peanuts in a food processor and grind until it resembles a coarse meal.
2. Then remove the top cover or mouth cover of the lid and slowly drizzle the oil while the food processor is running. Wait until you see some consistency.
3. Take the lid off and add the agave syrup and salt, blend for another 2 to 3 minutes or until it looks smooth.

Place the peanut butter in an airtight container like a mason jar and store it in the refrigerator. Good for almost 2 months or while it last.

Click on the link below:

http://youtu.be/-pi5v7e5Rh4

How to cook Tapioca Pearls (Mini Sago)

How to cook Tapioca Pearls (Mini Sago)

Tapioca pearls are these chewy, tiny gelatine like balls which are added to bubble tea drinks or tapioca pudding. In this video, I'll show you how easy it is to cook tapioca pearls.

Measurements
1 cup Tapioca pearls to 4 - 5 cups water
For additional cups of tapioca pearls add 3 - 4 cups water
Cooking Time
8 to 10 minutes - Hot Drinks or Deserts
10 to 13 minutes - Cold Drinks or Desserts

Ingredients
1 cup of tapioca pearls
4 to 5 cups of water

1. First, pour water in a sauce pot and cover it with a lid. Turn the heat on high and wait till it boils.
2. When the water starts boiling, uncover the sauce pot. Pour the tapioca pearls slowly in a swirling motion. Cover it with a lid and cook it for about 8 to 13 minutes depending on its use.
3. After it's done cooking, make sure to give it a good stir so, this will help loose some of the tapioca that are sticking together
4. Pour the cooked tapioca pearls on a strainer under running water to stop it from cooking. Make sure to drain any excess water and set it aside for about 5 minutes.
*Add it to your favorite drink or dessert for some chewy goodness and enjoy!
I hope you enjoyed this video.

How to cook Quinoa in a Rice Cooker

How to cook Quinoa in a Rice Cooker

What is Quinoa? It's like a grain but it's actually an edible seed. Quinoa contains a complete source of protein and is rich in calcium, fiber, iron and many more. Quinoa is very versatile, it's a good substitute for rice or couscus. It can be added to salad, stuffing or soup. In this video, I will show you how I cook quinoa using a rice cooker and with a consistency of a rice.

Measurements 
1 cup Quinoa to 2 1/2 cups water 
2 cups of Quinoa to 5 cups water 
For each additional cup of Quinoa add 2 cups of water instead of 2 1/2 cups

Vegan Chili Recipe

Football and Tailgating are synonymous with chips and salsa, pizza, BBQ, chicken wings, sausages, hotdogs and of course one of my favorite, chili. So I've come up with my version of chili that has less fat but hearty and delicious. My ultimate vegetable chili is filled with veggie goodness and a variety of beans that will surely hit the spot and could score you a touchdown.

Vegetable Chili Recipe
8 - 10 Servings (cup)

Ingredients
6 cloves garlic, micro grated or minced
1 small onion, chopped
10 tomatoes, diced
8 oz mushroom, quartered
2 stalks of celery, chopped
2 medium carrots, chopped
1 green bell pepper, chopped
1 pkg meatless ground, yves vegan cuisine
2 15 oz tomato sauce
1 cup vegetable broth
4 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp cumin
1 tsp ground black pepper
1 15 oz kidney beans, rinsed & drained
1 15 oz black beans, rinsed & drained
1 15 oz white beans, rinsed & drained
1 15 oz pinto beans, rinsed & drained
1 15 oz corn, drained
1/4 cup soy sauce
1 tsp chili sauce, sriracha
1 tbsp ketchup
1 tbsp worcestershire sauce, vegan

Directions:
1. In a pot over high heat, add the garlic, onion & tomato, cover with a lid and cook for 5 minutes
2. Add the mushrooms, give it a good stir, cover with a lid and cook for another 5 minutes
3. Put the carrots, celery & green bell pepper, mix it well, cover with a lid and cook for another 5 minutes
4. After 5 minutes, add the meatless ground and break it so that it's mixes well with the other ingredients. Give it a good stir, cover it with a lid and cook for another 5 minutes.
5. Add the rest of the ingredients (tomato sauce, garlic powder, onion powder, chili powder, oregano, cumin and black pepper, vegetable broth, kidney beans, black beans, white beans, pinto beans, corn, ketchup, worcestershire sauce and hot chili sauce) then give it a good stir, cover with a lid, lower the heat to medium and let it simmer for 5 minutes.

Vegan Cauliflower & Bok Choy Soup

When I came up with this recipe, I've been searching for something different. I usually look at other recipes for inspirations and then I make my own version with vegetable, spices or herbs that I'm familiar with. Most of the ones I've seen has the same soup base that I been cooking before but just a different vegetable and everything else are pretty much similar. On top of that, my husband wanted me to incorporate one of his favorite vegetable which is the bok choy. Finally, I found a recipe that most of the ingredients I pretty much have but it was very simple and boring. And in my mind's tastebuds, I wasn't sure if this was the dish I was cooking for dinner. So after rummaging through my fridge, I found some other stuff that I can add to this recipe including the bok choy.

After I've finished cooking, I was still not convinced that it was up to my par. So my husband tried it and what he discovered was, by adding some soy sauce to this dish was actually the missing ingredient. I totally agree and after having a bowl of it, I cannot believe that I got something good. So here it is and I'm sharing to all of you my soon to be famous (yeah right!?!) Cauliflower Soup with Bok Choy, Beans & Tofu. Enjoy!!!

 

Cauliflower Soup with Bok Choy, Beans & Tofu
Servings: 6 - 8

 

Ingredients:
3 cloves of garlic, finely minced
1/2 of a medium yellow onion, sliced
2 roma tomatoes, diced
1 32oz or 4 cups of vegetable broth
1 head of cauliflower, cut into bite size pieces
6 bunches of bok choy, stem side cut
2 16oz cans white beans, rinsed & drained
1 pkg of extra firm tofu, 1" cubed
1 tbsp salt
1/2 tsp ground black pepper

Directions:
1. Turn the heat on high and cook the garlic, onion & tomatoes until onion is translucent or when the juices are starting to dry up, then pour 4 cups of vegetable broth and cover with a lid, and cook for 5 minutes. ***NO cooking oil used on this recipe because the tomatoes will render some juices, but it's optional or depending on your preference.***
2. Add the cauliflower and give it a good stir. Lower the heat to medium and cover with a lid then cook for another 5 minutes.
3. Place the boy choy on top while the heat of the broth will help it wilt then cover it with a lid, and cook for another 5 minutes.
4. After 5 minutes, remove the lid and give it a good stir before adding the beans, tofu, salt & pepper then give it a good stir and cook it for 5 another minutes.
5. Turn of the heat and serve.

Tip: By adding 1 tbsp of low sodium soy sauce for each serving bowl will enhance the flavor of the dish.
If you'd like to be notified for new videos, please Subscribe to http://www.youtube.com/axillescorner or follow me on Twitter @axillescorner.