RECIPE: Creamy Spinach Pasta - Alternating to Eating Vegan | How To Do It

May 14, 2021

Since my wake-up call a few years ago, I've been committed to eating healthily. Not the kind of being strict to myself and forgetting about enjoying comfort food and being explorative. I simply need adjustment and be mindful of what I'm eating. Now I'm taking ballet class, full time work, teaching, horse riding lesson, and other classes I usually take---so it's a lot and I need enough energy, nutrients, and fiber.

Yes, I'm counting that now. as I also need to stay lean and maintain my weigh. Well, ballet kinda changes the game for me and I'm being super careful. I've seen many ballerinas are being vegan, not all, but many. Plus, I'm an animal lover, I'd like to keep those animals from harm. At least, that's my intention. Although, I believe there are animals that should be for our food, should be pets, and should stay in the wild. But hey, who am I to judge which one is which? 

However, I know I can't be totally vegan. I have low blood pressure and all. I hate veggies---so this is going to be tough! Since I had another sickness and breakdown last year, I started to feel like not eating meat AT ALL and I didn't know why. So I'm thinking of a way to play alternative, to make vegetarian and/or vegan food fun and 'edible' for me.  

If you're in Indonesia, actually more of the local dishes are whether vegetarian or vegan. Many of these vegan newbies (well, yeah I'm even newbier) here are thinking way too complicated in buying fancy ones. But, it's okay, their choice! I've tried to make local food, or playing around with any ingredients, like corn, tomatoes, champignon mushroom, together with spices. 

Red wine is still vegan, right?

Now, I'm going to share you this recipe. This could be vegan, vegetarian, or not at all. I'll share the substitute:

a bowl of egg pasta (make it vegan with vegan pasta)
1 tbsp salt
1 tbsp oil

In a pan, sauté:
2 tbsp unsalted butter (make it vegan with vegetable oil or canola)
1/4 onion, minced
4-5 champignon mushroom, sliced (pre-washed and dried properly)
4 tbsp of red wine
3-4 cloves of garlic, minced
1 handful of spinach 
a bowl of heavy cream (make it vegan with 4-5 tbsp plain yoghurt)
1/2 tbsp salt
1 tsp paprika
black pepper
1 tsp dried oregano

As long as you follow the recipe and not adding meat, it's still a matter of vegetarian or vegan.

Saute the ingredients based on that order. Garnish with cherry tomatoes and cilantro.

A tip: Don't cook the yoghurt with the stove on. Drop them in the pan once you turn the stove off, and stir without turning it on. That's why I prefer to put the seasoning when it's all done.

Watch how to cook it on my IGTV

You Might Also Like