We recently held our very first public cooking class at Ayala Malls the 30th with chef Miko Calo and everyone had a blast learning two low-sugar, low-carb recipes.
Calo was joined by Hinge Inquirer Publications group publisher Bea Ledesma, who told audiences how low-carb, low-sugar dishes are hard to come by at celebrations during the holidays.
“We’re trying to promote recipes like these so people are made more aware of healthier options when preparing a spread,” Ledesma said.
After all, we must keep in mind that when having guests over for a meal, some may have diet restrictions. Even if this weren’t the case, it’s always good to incorporate healthy, hearty recipes in any get-together.
Another thing—you don’t even need company to enjoy these easy-to-make dishes. Don’t have anything planned tonight? Treat yourself to some pasta-less lasagna, or whip up a batch of no-cook cold soup.
And since it’s the season of giving, here are the recipes that you missed in case you weren’t able to join us last time:
Pasta-less Veggie Lasagna
Tomatoes, sliced 1mm thick
1 pc large eggplant, sliced 1mm thick
1 pc large zucchini, sliced 1mm thick
1 cup white button mushrooms, sliced
3 cups mozzarella, grated
Fresh basil, chopped chiffonade
For the sauce
2 pcs garlic, finely chopped
1 cup passatta
1/2 cup water
1/2 tsp anchovies, finely chopped
1 pinch oregano, dried
1 tablespoon olive oil
1 tsp honey
1 pinch black pepper
To make the sauce:
- Saute garlic
- Add passatta
- Add water
- Add anchovies
- Add oregano
- Add a pinch of black pepper
- Season with salt to taste then simmer for five minutes
To make the lasagna:
- Brush nonstick pan with sauce.
- Place a thin sublayer of eggplant then top with four tablespoons of mozzarella before placing the next vegetable sublayer. Do the same with mushroom, zucchini, and tomatoes.
- After all vegetable sublayers have been placed, spread one tablespoon of sauce to seal the entire layer.
- Season the layer with salt and chopped basil.
- Make another layer if your pan permits.
- On the final layer of vegetables, sprinkle basil. Drizzle with olive oil. Add four tablespoons of mozzarella.
- Preheat oven to 375 °F
- Bake at 350 °F for 40 minutes, then rest for 15 minutes.
- Drain excess liquid ingredients.
Cucumber Yogurt Soup
1 large cucumber, partly peeled, coarsely grated
4 tbsps cashews, toasted, roughly chopped
1 1/4 cup yogurt
1/2 cup coconut milk
1 pc garlic, finely grated
2 tbsp mint, finely chopped
Salt, to taste
3 tbsp raisins, roughly chopped
To prepare cucumbers:
- After grating, sprinkle with a pinch of salt and leave in colander to drain for 10 minutes.
- After 10 minutes, squeeze to remove excess liquid.
To prepare raisins:
- Steep dried raisins in hot water until plump.
- Drain once plump.
To prepare soup:
- First, prepare cucumber. Set aside.
- Mix yogurt, mint, lemon, olive oil, grated garlic, coconut milk.
- Squeeze cucumber and add to yogurt mixture.
- Season with salt and pepper.
- Top with raisins and cashews.
For those who were able to join us, though, here’s an extra treat: We uploaded your photos on our Facebook page. Feel free to grab, like, and share. See you at our next cooking class!
Writer: ALYOSHA J. ROBILLOS