Not all vegans were born vegans in the same way that you could still enjoy your favorite dish if you know how to do a little dish tweaking.
Today, the vegan recipe that I'll be sharing with you is a hybrid of sorts.
Kare-kare, is a native Filipino dish that used to have a lot of meat in it.
That's right, back then we used to cook it with humongous chunks of beef and ox tripe, but with the onset of the vegan movement and the rise of heart disease here, more and more are simply removing the meat parts to enjoy that delectable and unique taste that you can find nowhere else.
Recipe for Kare-kareng Gulay (Vegetable Peanut Stew)
Serves 4 to 6 people.
Necessities and basics
- 1 tbsp of minced garlic
- 1 large onion quartered
- 2 to 4 eggplants (depends on how much you like)
- 10-20 pieces of string beans
- 5-10 pieces of pechay or Chinese cabbage
- 1/2 cup ground peanuts or peanut butter (whichever you prefer)
- 1/2 cup ground rice (uncooked and white)
- 1 cup of water
- 1 teaspoon cooking oil
- 2 tablespoons of Annato seeds for coloring (soak it in a cup of water)
- Kare-kare mix packed (might not be available in some areas, you can usually find them in Filipino foodstores.)
- 1 Banana Bud or Blossom
- Slicing the vegetables depends on how big you would like them on your dish, the string beans should be about 1 to 2 inches in length.
- Chinese cabbage: you could chop them into two but some actually prefer to put them in whole. I suggest that you divide them into bite sized pieces.
- Eggplant: chop diagonally then divide into at least 3 parts. The general rule is, if you chop it small enough that it fits in your spoon, you're good to go!
- Banana buds: take off the outer layers until you see the lighter portion. Chop off the bottom stump. Slice the buds into very thin strips.
- Sautee the minced garlic in 1 tablespoon of oil. Quickly add the quartered onions and stir.
- Add the cup of water before you burn the garlic and onions. They should still have their natural color so it could take anywhere from 10 to 20 seconds.
- Add the ground peanuts or peanut butter or both. Take note that it's more preferrable to add unsweetened peanut butter. Mix until the mixture turns brown.
- Then add the ground rice grain. You could still do this without the ground rice.
- Optional: Add the annoto seed liquid (NOT the seeds). They should be reddish brown. Mix again.
- Important: Constantly stir so that the ground rice and peanut butter won't stay at the bottom and form weird lumps.
- Note: You can add water accordingly if you feel that the mixture is too thick. Just remember to stir again.
- When the consistency of the mixture is smooth and just before it boils, you can now add the string beans and the strips of banana buds. Turn the heat to low.
- Shortly thereafter, add the eggplant. The pechay or Chinese cabbage should go last so that you won't overcook it.
- You'll know it's cooked when the vegetables seem to want to jump from the sauce pan to your mouth. Just kidding! The only thing you should worry about here is to not overcook the vegetables.
This is best served on top of hot rice. That's it for today, happy cooking. If you have any questions, feel free to do so via the comments section.