Giniling Guisado is ground pork marinated in soy sauce and calamansi juice (lemon/lime) that is typically sauteed with tomatoes, potatoes, carrots and bell peppers. This was one of the Filipino dishes I missed the most when we became vegan. I loved the texture and tanginess of the dish combined with white rice! Giniling is the Filipino version of Picadillo, a Spanish and Latin American ground beef hash. Picadillo is usually made with raisins, diced potatoes and tomato sauce.

I discovered Gardein Beefless Ground a few months ago and that was all I needed to start making Giniling again! I made other changes to the traditional recipe. I did not use tomatoes, and doubled up on the lime. Instead of soy sauce, I used Bragg’s Liquid Aminos. I also used sweet potatoes instead of potatoes, and added shiitake mushrooms for a meaty texture.

Farro is an ancient nutty-tasting wheat grain that originated in Egypt. It’s a great substitute for pasta. It has lots of protein, high concentration of dietary fiber and is a resistant starch. Farro’s complex carbohydrates break down slowly. This keeps energy and sugar levels stable, and helps us feel full longer. Farro also helps improve metabolism because it is rich in vitamin B3.

We like incorporating farro into our post-workout meals because it provides magnesium, iron and zinc. Magnesium is an electrolyte which supports muscle, nerve and brain function. It relieves muscle cramps, PMS symptoms, and headaches. Iron allows red blood cells to carry oxygen to our tissues, making us feel energized. Zinc stimulates white blood cell function in our bodies. This helps defend against infections and repair our bodies. Not bad for someting so yummy! Happy Cooking!