The clock is ticking. My twitter friend has asked me for a Vegan Tinola recipe because she’s cooking it for her Christmas Eve party or we Filipinos call Noche Buena. Needless to say, we’re running out of time! So let’s cut to the chase shall we…
- 3 tablespoons canola oil
- 5 garlic cloves, peeled, crushed, and minced
- 1 yellow onion, peeled and chopped
- 1 2-inch ginger, peeled and thinly sliced
- 1 small young papaya peeled, deseeded, and cut into wedges and/or
- 1 small chayote/sayote peeled and cut into wedges
- 2-3 pinches sea salt
- 2½ vegetable broth buillon/powder or 2 cups vegetable broth
- 2 cups rice washing
- 4 cups water
- 1 cupon button white mushrooms halved, and/or
- 1 extra firm tofu, cubed
- Heat pot over medium heat and sauté garlic, onion, and ginger with oil until fragrant
- Add sayote, young papaya, rice washing, and vegetable broth. Simmer until papaya and sayote are tender.
- Mix in salt, water, mushrooms, and tofu. Simmer for 5-10 minutes
- If needed, add more vegetable broth or rice washing to adjust seasoning.
- Add spinach and bring to a boil
- Turn off heat and serve hot, preferably with rice on the side.
What is rice washing? It's the water you used to wash the rice in. The first rinse is ideal and will impart a nice rice flavor to Tinola. To get rice washing, wash about a cup of rice with water, mix around, then separate the liquid from the rice. Use the wash in the Tinola recipe. To use up the wet rice, add more water and cook the rice per rice cooker's instructions.
I hope this recipe will reach her in time. I’ve had this recipe for quite some time now and couldn’t believe I had never posted it!
One good reason from switching to the vegan version is simply because it’s healthier with the same great flavor of traditional Tinola.
Second, it’s cruelty-free.
So not only it would taste good, it would also make you do good 🙂