Instructions

1. Prepare the Annatto Mixture: Dissolve 1 tablespoon achiote or annatto powder in 3 tablespoons warm water, whisking until powder is well dissolved. Let it sit for awhile. If using annatto seeds, please see notes.
2. Prepare the vegetables: Wash and dry all of the vegetables. Onion: peel and slice into thin strips. Zucchini and eggplant: trim the ends, half lengthwise, and cut into 2-inch slices. Bokchoy: remove the ends and separate the leaves. Green Beans: remove the ends and cut in half.
3. Peanuts: Grind them in a high speed blender or food processor until fine, but do not to overprocess into a paste.
4. Brown rice: Place the rice in a skillet over medium heat, and stir constantly until lightly browned and aromatic (6 to 8 minutes). Cool and grind in a high speed blender or food processor until finely ground.
5. Heat oil or broth in a large wok over medium-high heat. Sauté the onions about 6 to 8 minutes until translucent and soft. Add the garlic and cook for 2 minutes, or until fragrant.
6. Stir in eggplant, zucchini and beans and cook for 5 minutes. Add coconut aminos and 2 tablespoons of water, and sauté for 8 minutes until the eggplants are almost translucent.
7. Add the ‘annatto mixture’, ground peanuts, broth, ½ cup of water, and ground rice. Bring to boil, reduce to a simmer and cover with a lid for 10 minutes. Add peanut butter and stir until uniform, then add in the banana blossom and bok choy and let them simmer for another 10 minutes, or until the bok choy is soft.
8. Add in the spinach, cover, and turn off the heat. Allow it to sit covered for 5 minutes so that the spinach can soften.
9. Serve the stew with cooked rice and vegan bagoong .