Astig Vegan: Purveyor of Vegan Filipino Food Recipes to prove that Filipino Food can be vegan, healthy, AND delicious all the same time without losing its soul. AstigVegan recipes are developed by Richgail Enriquez. For questions or inquiries, feel free to email firstname.lastname@example.org
Lately, we’ve been getting tons of sunshine in the Bay Area, though I heard the “Spring sneak peek” isn’t going to last long because rain and cooler temps will find their way again. I’m not a big fan of rain but I wouldn’t mind it this time around because nothing beats weather blues like a bowl of warm soup, make that porridge soup or rice soup. Or better yet, a Filipino porridge soup called Lugaw.
I think Lugaw is a Filipino delicacy we got from a Chinese influence. And mixed with a Spanish influence, we have Arroz caldo, chicken porridge, and Goto (goh-toh), tripe porridge. These are the soups I grew up slurping when heavy rain would pour down on our roof in the Philippines pretty much half of the year. Because it rains so much in the Philippines, it’s safe to assume that Filipinos have endeared Lugaw as our comfort food, and there’s no reason why we couldn’t find it comforting-vegan way.
Here’s how to veganize Goto:
*I know most people are not a fan of finding ginger in their bowl of Lugaw, yet it’s the ginger that makes the soup taste exquisite (not to mention healthy). So, my trick is to cut them in bigger chunks, instead of the traditional julienne, and slightly pound them so the juice would come out, then add them to the pot. This way, there will be fewer pieces in the pot but the essence is still there for the taste.