We can use vegetable sauce or pate for a variety of dishes. For example, Kangkong is a ubiquitous vegetable used in the Chinese communities in Asia. While using this vegetable in Asia, one of the best ways to prepare it is by mixing it with tofu and coconut milk. They taste delicious yet effortless, easy, quick to prepare. Another name for this vegetable is water spinach, a rich source of various vitamins, minerals, and anti-oxidants.
Nutritious: As these leaves also grow in the wild along rivers, the hollow green stems and tender, soft leaves are edible. You can use them in salads raw, sauteed, cooked, or in soup. The studies show the nutrient equivalent of kangkong leaves to milk, minerals like potassium, magnesium, and vitamin C. Some healths benefits such as lowering blood pressure, boosting immunity, and treats skin diseases.
This leafy green is often unnoticed as it grows wild in a mashy environment. You can read more about this easy-to-grow vegetable.
Mix Veggie Pate with Kangkong
This Mix Veggie Pate with Kangkong is smooth and rich with a welcome nutty and mild chili flavor that makes for a perfect spread or hummus substitute. Nutrition Benefits: Kangkong has been likened to a nutritional cocktail of banana, milk, and orange. It is rich in vitamin A and C, which play an essential role in boosting your immunity and eye health. It is endowed with potent plant compounds such as cryptoxanthin, carotene-B, xanthin, and lutein, which are phenolic antioxidants that help reduce oxidative stress and trigger cell rejuvenation. Kangkong also contains iron, potassium, calcium, magnesium, phosphorus, and manganese. Calcium and magnesium play vital roles in regulating the heart's rhythm and in the mineralization of bones in the body, while potassium regulates blood pressure. Studies also show that kangkong is beneficial to those with diabetes as its antioxidants help regulate blood sugar. It is used to help treat many ailments in traditional medicine. For example, in Ayurvedic Medicine, kangkong is used to treat jaundice and liver problems.
- 1/2 cup soy sauce
- 1 tsp thyme
- 1 cup coconut milk
- 1 tbsp coriander seeds
- 1 tsp black pepper
- 1 tsp turmeric powder
- 9 oz/250g tofu, cubed
- 3 tbsp roasted sesame oil
- 1 tbsp freshly grated ginger
- 1 dried chili or salted raw chili paste (optional)
- 10.5 oz/300g kangkong leaves
- For the Veggie Pate:
- 1/2 Olive oil
- 1 kiwi, skinned
- 1 tsp salt
- 1 medium carrot
- 1 head of cauliflower
- 1 bulb of fennel, sliced thinly
- 1 tsp orange zest
- Juice of 1 lemon
First, we prepare the pate. Then, steam the vegetables (except the fennel) until soft, about 5 minutes.
In a saucepan over low heat, add coconut oil and sauté the fennel bulb slices along with the orange zest until soft.
Place the steamed vegetables into a blender with the sautéed fennel and orange zest, and blend until smooth. Set aside.
Then, we can make the Kangkong Tofu. In a casserole pot over high, heat sauté all the spices in roasted sesame oil.
Add tofu cubes and sauté in the spices for a few minutes until tofu turns slightly golden brown.
Add the kangkong leaves and soy sauce and allow it to simmer until leaves wilt in the heat and moisture.
Add the coconut milk and give the veggies and tofu a quick stir before removing from the heat.
To serve, Spread a thin layer of paté on a plate. Add the kangkong and tofu on top.
Garnish with tiny pieces of sauteed orange zest.
11.6g Saturated fat