Ampalaya Ala Jasms

15 minutes

super easy

This recipe was born when I was invited to speak at JASMS a few years ago. I had to speak to 13 and 14 year old kids about the benefits of vegetables and the effects of eating meat on climate change. Youngsters whose tastebuds have already acquired their favorite tastes are hard to change, plus, they weren’t afraid to challenge me! I got their attention by holding a mini cooking contest where I helped each group come up with something. This recipe was the winning dish that day. I decided to include it as this is delicious, but also a testament of how getting people involved in their food choices can help change the way they think of food. I am very proud of the kids who came up with this and who did it with such enthusiasm.



Adjust Servings
1whole ampalaya, sliced, seeds removed
1/4cup rock salt
1bunched kangkong, chopped
1cup olive oil
5cloves garlic
1tsp nutritional yeast
1/2tsp salt, more to taste
2 tomatoes, diced


1. Slice the ampalaya and remove the seeds.
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Rub the ampalaya with the 1/4 cup of rock salt until it dissolves into the ampalaya. Let it sit for a few minutes.
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In a blender, combine the olive oil, kangkong, garlic and salt. Blend till it is liquid.
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Pour the pesto over the ampalaya. Add tomatoes and mix.
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