Chef Pepa Escalante
For the season of love, culinary professional Chef Pepa Escalante stresses the importance of self-love and encourages everyone to practice self-care using healthy food options.
Her suggestion: Prepare meals which nourish the body—to shift away from the “cheat day” mentality.
Escalante is a proud ARMY, the fandom of the world-renowned band BTS, whose songs and music are hailed for their focus on youth, self-care, and mental health.
“Since it is BTS’s comeback year, I decided to create a Valentine’s recipe which celebrates the most important kind of love: self-love,” she says.
“This message has always been at the heart of BTS’s music, and it’s the reason I became ARMY,” she adds.
Early this year, the most famous pop music group announced its highly anticipated world tour after their mandatory military services. Chef Pepa decided to utilize her culinary artistry and expertise to celebrate the return of her favorite artists through a deeply personal recipe.
“Last year, I was diagnosed with a chronic gut disorder, which eventually led me to adopt a gluten-free and dairy-free diet,” she says. “I also learned that there are many ingredients and even drinks my body can no longer tolerate.”
In time for the special month dedicated to expressing love, affection, and friendship, the culinarian conceptualized a recipe as a way to remind others—and herself—that loving oneself means nourishing the body with food which support health.
“Having dietary restrictions does not mean giving up on delicious food,” she explains. “With a little research, creativity, inspiration, and love, it is still possible to whip up meals which are both comforting and indulgent.”
Dubbed “Love Yourself,” Chef Pepa’s pasta recipe stars roasted vegetables with a simple herb and spice rub.
It is dairy-free and gluten-free, ideal for those who are experiencing irritable bowel syndrome (IBS), a common, chronic functional disorder of the gastrointestinal tract which causes recurring abdominal pain, cramping, bloating, and changes in bowel habits.
“I hope this recipe encourages you to choose yourself, listen to your body, and celebrate love in a way that truly sustains you,” the Culinary Arts magna cum laude graduate from the De La Salle-College of Saint Benilde School of Hotel, Restaurant, and Institution Management says.
Chef Pepa trained at the Emirates Academy of Hospitality Management in Dubai through a partnership with Benilde. She further honed her culinary skills at the Pastry and Cold Kitchens of Burj Al Arab, one of the most iconic hotels in the city.
With her passion for both cooking and teaching, she decided to share her real-world experiences with the culinary aspirants of her alma mater as an instructor on Food Production and Menu Planning, Professional Cooking, and Garde Manger.
She is chief financial officer (CFO) of Pantree Food Concepts, Inc.
Ingredients
- 3 Tbsp Olive oil 2 Tbsp for roasting, 1 Tbsp for sautéing
- 80 g Cherry tomatoes
- 80 g Zucchini medium dice
- 50 g Bell pepper large dice
- ⅛ tsp Paprika
- ⅛ tsp Dried thyme
- ⅛ tsp Dried oregano
- 80 g Gluten-free pasta
- 1 cup Canned crushed tomatoes
- ½ cup Chicken stock
- 2 tbsp Fresh basil chiffonade
- A handful of fresh spinach
- Salt and pepper to taste
- Fresh lemon juice for finishing
Directions
- Preheat the oven to 400°F.
- 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.
- 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.
- 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.
- Add the pre-cooked pasta to the sauce and toss gently, allowing it to absorb the flavors.
- Turn off the heat and fold in the roasted vegetables, fresh basil, and spinach to the pasta.
- Season with salt and pepper. Finish with a light drizzle of fresh lemon.
