Kare-Kare with Peanut-Free Sauce and Heart of Palm

Ingredients

• 1 can Heart of palm
• 1 bunch Long beans
• 1 large Eggplant
• 1 bunch Bok choy
• 1 medium Onion
• 4 cloves Garlic
• 1 cup Sunflower seeds
• 2 tbsp Annatto powder
• 4 cups Vegetable broth
• 2 tbsp Rice flour
• 2 tbsp Bagoong substitute (vegan)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your vegetables: Cut the 1 can of heart of palm into 2.54 cm pieces. Trim the ends off the 1 bunch of long beans and cut them into 5.08 cm lengths. Dice the 1 large eggplant into 2.54 cm cubes. Chop the 1 bunch of bok choy into bite-sized pieces. Dice the 1 medium onion into 1.27 cm pieces and mince the 4 cloves of garlic.
2. 2Toast the 1 cup of sunflower seeds in a dry 25.4 cm skillet over medium heat, about 175°C, for 5-7 minutes, or until they are golden brown and smell nutty. Let them cool slightly, then grind them into a fine powder using a food processor. You should have about 1 cup of sunflower seed powder.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium heat, about 150°C. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
4. 4Add the ground 1 cup of sunflower seed powder and the 2 tbsp of annatto powder to the pot. Stir constantly and cook for 2-3 minutes until the powders are well combined and fragrant. This helps to toast the powders and deepen their flavor.
5. 5Pour in the 4 cups of vegetable broth and bring the mixture to a gentle simmer over medium heat, about 150°C. In a small bowl, whisk the 2 tbsp of rice flour with about 1/4 cup of the warm broth until smooth to create a slurry, then stir this slurry into the simmering pot to thicken the sauce. Continue to simmer for 5 minutes, stirring occasionally, until the sauce has thickened to coat the back of a spoon.
6. 6Add the prepared 1 can of heart of palm pieces, the 1 bunch of long beans, and the 1 large eggplant to the pot. Stir to coat everything in the sauce. Cover the pot and let it simmer gently over medium-low heat, about 135°C, for 30-40 minutes, or until the eggplant and long beans are tender when pierced with a fork. Stir occasionally to prevent sticking.
7. 7Add the chopped 1 bunch of bok choy to the pot and stir it into the stew. Cook for another 5 minutes, uncovered, until the bok choy is wilted and tender-crisp. Taste the sauce and add the 2 tbsp of bagoong substitute (vegan) for saltiness and umami, stirring to combine. Serve the kare-kare hot.

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