This Valentine’s Day, culinary professional Pepa Escalante is encouraging a shift in focus from indulgence to self-care through food.
Escalante, a Culinary Arts magna cum laude graduate of the De La Salle-College of Saint Benilde School of Hotel, Restaurant, and Institution Management, said the season of love is an opportunity to highlight self-love and nourishment.
Her Valentine’s offering, a dish titled “Love Yourself,” is inspired in part by BTS, the South Korean Grammy-nominated group whose music often centers on youth, mental health and self-acceptance. Escalante identifies as part of Army, the group’s official fan club.
Escalante said the recipe is also rooted in personal experience. “Last year, I was diagnosed with a chronic gut disorder, which eventually led me to adopt a gluten-free and dairy-free diet. I also learned that there are many ingredients and even drinks my body can no longer tolerate.”
The diagnosis prompted her to rethink how she approaches comfort food. “Having dietary restrictions does not mean giving up on delicious food. With a little research, creativity, inspiration, and love, it is still possible to whip up meals which are both comforting and indulgent.”
The result is a dairy-free and gluten-free roasted vegetable pasta intended for individuals with dietary sensitivities, including those experiencing irritable bowel syndrome, a chronic functional disorder of the gastrointestinal tract.
“I hope this recipe encourages you to choose yourself, listen to your body, and celebrate love in a way that truly sustains you,” she said.
‘Love Yourself’ roasted vegetable pasta
Ingredients:
3 tbsp olive oil
80 g cherry tomatoes
80 g zucchini, medium dice
50 g bell pepper, large dice
1/8 tsp paprika
1/8 tsp dried thyme
1/8 tsp dried oregano
80 g gluten-free pasta
1 cup canned crushed tomatoes
1/2 cup chicken stock
2 tbsp fresh basil, chiffonade
A handful of fresh spinach
Salt and pepper, to taste
Fresh lemon juice, for finishing
Procedure:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Bring a pot of salted water to a boil. Cook the gluten-free pasta, reducing the package cooking time by 2 minutes. Drain and set aside.
3. Arrange the cherry tomatoes, zucchini and bell peppers on a lined baking tray. Drizzle with olive oil and season with paprika, thyme and oregano. Roast for 15 to 20 minutes, or until the vegetables are tender and lightly caramelized. Set aside.
4. Heat the remaining olive oil in a pan over medium heat. Sauté the crushed tomatoes for about 2 minutes, then add the stock and simmer for another 2 minutes.
5. Add the pre-cooked pasta to the sauce and toss gently, allowing it to absorb the flavors.
6. Turn off the heat and fold in the roasted vegetables, fresh basil and spinach to the pasta.
7. Season with salt and pepper. Finish with a light drizzle of fresh lemon.