Embarassing as it may sound, I have to admit, the highlight of my dishes has never been leafy greens. Like an omnivore meal, the greens play only a supporting role on the plate. The main stars have always been mushrooms, tofu, beans, legumes, and Seitan. It’s nothing intentional. I had never realized my lack of interest in greens until I joined a cooking blog challenge called #Greenslove Bloghop. Ironically, this Astig Vegan was stuck.
After some brainstorming with my boyfriend Chris, I landed with two options: use a Filipino green in a non-Filipino recipe or vice versa. I chose to do the first option.
Without further ado, I bring to you: my “Cream of Jute Leaves”
Jute Leaves, or Dahon ng Saluyot in Tagalog, is a popular leafy vegetable in the Philippines especially in the provinces of the Ilocos region. According to Wholisticbeauty.com, Jute leaves carry many health benefits including “control of blood pressure & cholesterol, and lowers the risk of asthma, cancer, diabetes and heart disease”. Many Filipinos use it as an herbal medicine to cure aches and pains. Not to mention, it tastes good!
Cream of Jute Leaves is inspired by Cream of Spinach
- 1 frozen Jute Leaves (available at Asian and Filipino grocery stores)
- 3 tablespoon powdered vegetable buillon & 2 cups water (OR 2 cups of vegetable broth)
- 2 medium potatoes, cubed
- 2-3 cups almond milk, unsweetened
- 3 tbsp vegan butter
- 1 onion, diced
- 3 tbsp all purpose flour
- salt and pepper to taste
- In a medium sauce pan, saute the onion with oil over medium heat
- Add water, vegetable broth and potatoes. Simmer until potatoes are soft and tender.
- Add the Jute leaves. Simmer for 5-8 minutes
- In a separate pan, melt butter.
- Add the milk
- Whisk in the flour
- Combine with the jute leaves soup.
- Season with salt and pepper. Add more vegetable broth to taste.