Beanuguan

For those who aren't familiar with Dinuguan,, it is a blood stew.

A traditional Filipino dish that was invented to make somethin

out of pig parts that are usually left behind after butchering it. 

Of course there's blood, intestines, and other 

parts that I have no plans on knowing further.

Well despite its gory description, it really does taste good. 

It's pungent, salty, sour and savory. Beyond savory. 

When I first heard about a vegetarian version of this,

I was grossed out coz I knew that it is really hard to replicate.

Grossed out. The irony.

But when you are trying to eat better and crave for something

that is part of your culture, I don't weep. I make something close to it.

Hence, my version of Beanuguan.

INGREDIENTS:

1 can of cooked black beans (not the salted ones)

1 nori sheet

8 calamansi

1 tofu/tokwa

veggie meat

vegetable oil

1 vegetable bullion or 

1 cup of regular vegetable stock

garlic

onion

chili

salt

pepper

First, you have to use the food processor the liquify the 

beans and nori.

In a hot oil, fry the hydrated veggie meat until it is slightly brown.

I like frying them up first because it makes the veggie meat eliminate

the extra liquid. 

Put garlic and onion and keep stirring so the veggie meat

won't stick. Next is the bullion or the stock, let the flavors come together.

Pour the liquified beans and nori then let it

simmer for 5-7 minutes, depending on how thick you want it to be.

Put the tofu and make sure to cover your pot.

When your desired thickness is achieved, 

put the calamansi juice and the chilli.

Here, I used 8 whole calamansis. But the acid will

always depend on your taste and on how sour the citrus is.

Season with salt and pepper and  let it simmer

for another minute. 

Serve with rice or steamed rice cakes.