The one Tita Baby asked for
Lola’s kare-kare, the vegetarian one
You need
- 1 cup glutinous rice, toasted dry in a pan and ground
- 1 cup unsweetened peanut butter, or 1½ cups roasted peanuts, ground
- 2 tablespoons annatto seeds, soaked in ½ cup warm water
- 6 cups vegetable stock
- 1 head of garlic, minced, and 2 onions, sliced
- 400 g firm tofu, cubed and fried
- 1 banana heart, sliced and kept in salted water
- 2 bundles of string beans, in finger lengths
- 3 long eggplants, sliced on the bias
- 2 bundles of pechay
- Salt, rice, and bagoong to serve (a vegan one, made from salted black beans)
Then
- Strain the annatto water and keep the colour; throw away the seeds.
- Soften the garlic and onions in a little oil. Add the stock and the annatto water and bring it to a simmer.
- Stir in the peanut butter until smooth, then the ground rice a spoonful at a time, until the sauce coats the back of a spoon. Salt it.
- Blanch each vegetable on its own so it keeps its colour, and lay them on the sauce with the tofu.
- Serve it with rice and the bagoong on the side. Lola says the bagoong is not optional, even when it is a vegan one.



