plantain - vegetarian recipes

Try it! You will enjoy it!

Vegan Banoffee Pie with Date Caramel Sauce

Easy as Chocolate Pie

18 Vegan Thanksgiving Desserts

Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed Potatoes










plantain vegetarian recipes

Chipotle Baked Tofu & Plantain Burritos

July 10 2017 Oh My Veggies 

Pan-fried plantain slices and smoky chipotle baked tofu are stuffed into warm tortillas to make these sweet and spicy vegan burritos.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Self-Care Interview Series: Laura Wright

June 14 2017 Golubka Kitchen 

Self-Care Interview Series: Laura Wright We’re so excited to introduce this new interview series today! It’s something that we’ve had in the works for a while, and we’re really happy to be kicking it off with such a special guest. Self-care has been a very prevalent topic in the wellness sphere lately, and it’s something that we’re both very passionate about, as evidenced by our love for nourishing foods :) We do, however, find that many articles on the subject can be quite generalized and anxiety-inducing, often leaving us with a feeling of not doing it right, or not doing enough. We became interested in digging a little deeper, in order to see what self-care looks like applied to real life, by real people we admire. We are fascinated by the quiet elegance of everyday routine and always searching for day-to-day inspiration, which we’ll strive to discover plenty of in the series. We hope you enjoy these in-depth conversations, and feel free to reach out with suggestions for future interview guests! Today’s dialogue is with Laura Wright, blogger and author of The First Mess Cookbook. Laura is a magician when it comes to approachable, plant-based cooking, and we look to her blog and cookbook almost every day for reliable, delicious recipes, as well as beautiful photography and an overall feeling of warmth and lightness. In this interview, Laura talks about her approach to self-nourishment, exercise, beauty, stress, fun, and much more. As expected, her self-care routine is full of wisdom and inspiration. Routine -- Is routine important to you or do you like things to be more open and free? I get in moods where both are equally important. I stick to a certain rhythm with my early mornings and evenings though because I find it makes for better sleep and more productive days. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I wake up with the sun and take our dog out. Then, I drink a huge glass of water and make coffee, tea, matcha, or some sort of elixir. It’s usually coffee though. I read for a bit while I have my first morning beverage, or I’ll do a bit of journaling. After my partner leaves for work, I head out for a walk/­­run or do some form of exercise. Then, I fix up breakfast (usually a smoothie) and plan out what I’d like to accomplish that day. -- Do you have any bedtime rituals that help you sleep well? This time of year, I do most of my gardening after dinner, and I find that really helps me wind down. Just being out there as the sun’s going down seems to send a good message to my brain that it’s time to relax. Also, limited screen exposure after dinner is key. I use the Saje Natural Wellness Sleep Well roller on the soles of my feet, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Either a smoothie with greens and healthy fats (avocado, almond butter, coconut etc) or steel-cut oatmeal with tons of toppings in the winter. Lunch – Usually whatever I’m working on suffices as lunch, but ideally a salad with a little bit of grains tossed in and some legumes/­­nuts/­­seeds for protein. Stuff on toast is a go-to lunch for me as well. Snack – Right now I’m really into plantain chips with guacamole. Dinner – This time of year, we grill almost all of our vegetables and serve them with a big salad or slaw, whatever protein we’ve got, and a little heap of fermented vegetables or sauerkraut. I’ve been making these amazing grilled veggie tacos with cassava flour tortillas lately too. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Yes! Coffee, matcha, black tea, green tea–I love it all in moderation. I can be sensitive to caffeine sometimes, so I try to limit myself to 2 caffeinated beverages a day, and always before 2 pm . -- Do you have a sweet tooth? If so, how do you keep it in check? I try to never skip breakfast because when I do, I need something sweet by the time 3 o’clock  hits. I find that consuming a good amount of healthy fat in the mornings helps me curb those cravings. Sometimes you just need a treat though. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? So many! I have this tray on my counter with all of these powders and tinctures that I sprinkle into my coffee/­­tea or other elixirs. For supplements, I take a probiotic, Vitamin D3, B12, and Omega 3 daily. With superfoods/­­powders etc: I like all of the mushroom powders these days (reishi, chaga, lion’s mane and cordyceps) because they help soothe my nerves as well as provide a focused mental energy of sorts. I put spirulina in every smoothie I make because it has so much going on nutritionally. I take ashwagandha and mucuna pruriens to help with stress management. I love all the Moon Juice Dusts, too (Spirit Dust is my go-to). -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I could count a hundred personal influences in the realm of self-care, but I think Jason Wachob’s Wellth is a good place to start for a lot of people thinking about the subject. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do! I’m always changing it up because I like variety. I like to run, hike, do weight and resistance routines, swim in the summertime, and yoga here and there too. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I really like it, but I find I need some convincing to get started. Getting to it early in the morning is the safest bet for me personally, just to have it ticked off the list before the day really starts. And thinking about the delicious smoothie I’m going to drink after always helps :) -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Getting a step tracker! I know that sounds weird. I work from home and sometimes I spend way too much time puttering on the computer or standing still in my kitchen. Now I head out for at least 13,000 steps a day in addition to my workouts. I sleep deeper and have so much more energy during the day. Plus our dog loves all the extra walks :) Beauty -- What is your idea of beauty – external, internal or both? Feeling clear-minded, open, and confident in any situation. -- What is your skincare approach – face and body? My skin is so sensitive so I have my routine down to a science. I love to dry brush before I hop in the shower. From there, I use this special oil-based soap from France, and then while my skin is still damp, I moisturize with coconut oil. For my face, I use a similar oil-based cleanser, rosewater and witch hazel toner, the Cell Serum from Living Libations and Tata Harper’s Clarifying Moisturizer. I’ve also been using Cocokind’s Chia Facial Oil at night along with their Full Brow Balm. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Tocotrienols! They make smoothies/­­hot drinks super creamy and my skin loves all that Vitamin E. Plus all the usuals like greens, proper hydration, and omega-rich foods like flax seeds. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? The only tip I have is to pay attention to what you’re eating and drinking! Your skin/­­hair/­­overall appearance is a direct reflection of what’s happening on the inside. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? I’m a lot better at knowing my limits these days. I can sense when I’m bordering on overcommitment, and I just shut it down and start saying no to stuff. I try to nourish my body well and carve out frequent pockets of time for quiet and stillness. -- If stress cannot be avoided, what are your ways of dealing with it? Going outside, meditating, reading a good book, cooking a beautiful meal with no intention of posting it to Instagram :) -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I’ll eat lots of citrus and ginger and make a pot of vegetable broth with thyme, garlic, and shiitake mushrooms. I do immune tonics with mushroom powders too, drink lots of fluids, and take extra care to get a good night’s sleep and think positive. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Like I mentioned before, I’m a lot better at sensing when a project may not serve me/­­my career than I used to be. I think the work/­­life balance comes a lot more naturally now. When I was making my cookbook, it felt like I lived in that world, and I was eating a lot of takeout and just not looking after myself because I put that work first. When I start turning to certain shortcuts or I’m habitually depending on caffeine or working on the computer past my bedtime, I know it’s time to reset my outward glance. A reset usually means a day off with some gardening, intentionally simple meal prep, and creative pursuits that aren’t food related. Knowledge -- Your way of coming up with healthful, plant-based recipes that are unique and modern, but also doable and approachable is unprecedented in the food blog world. What is your process when it comes to developing recipes? That is very generous of you to say! I have a professional cooking background, but I also appreciate the comfort of ease and efficiency. Ultimately I want my recipes to bring some kind of enjoyment or sense of ease/­­relief in someone’s life. Those two goals are front of mind when I get to work on a certain recipe concept. The recipe will usually start out slightly chef-y (lots of ingredients, multiple cooking methods, longer prep time), and then slowly I edit it down to streamline and make it do-able for most lightly experienced cooks. I also read every food magazine/­­food media website I can to stay up to date on new cooking methods and ingredients. Fun & Inspiration -- What do you do to unwind or treat yourself? I work on my house! I like tinkering with the layout and picking up new pieces, plants, rugs etc. My favourite/­­ultimate “treat yourself” strategy though is booking a weekend (or longer) away somewhere with my partner. -- A book/­­song/­­movie to feed the soul: Book – Invincible Living by Guru Jagat Song/­­Album – The Master of None Season 2 soundtrack on Spotify. Italian disco, classic New Edition etc.! Movie – Win It All on Netflix (such a feel good movie, seriously) -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? –  A rosewater sprayer in TSA-approved size for a fresh/­­hydrating face mist –  Snacks (raw nuts, bars etc) –  Amazing Grass packets for when I need greens fast. –  Moisturizer –  Large scarf that doubles as a blanket –  A smoky quartz that I don’t leave home without. –  A hemp cloth and tiny container of oil-based soap because I always want to wash my face immediately after a flight, even a short one. –  Minimal clothing–usually neutral coloured basics that work well for a variety of situations. I tend to always buy clothing at my destination so I go light on it when I’m packing. –  Saje Peppermint Halo: I get back pain here and there and use this as a pain killer of sorts, both at home and away. It’s like rolling ice right onto the problem area! –  Bamboo utensils and metal straw for minimizing waste on the go. -- Is there anyone you would like to hear from next in this interview series? Renee Bird! Based on this amazing post, I think she may be just the person for this series ;) All photos courtesy of Laura Wright The post Self-Care Interview Series: Laura Wright appeared first on Golubka Kitchen.

Vegan Meal Plan | Black Bean Noodles, Plantain Tacos & Mango Sushi Bowls

June 2 2017 Oh My Veggies 

This weeks vegan meal plan includes: black bean noodle bowls with spicy sesame sauce; plantain black bean tacos with chimichurri sauce; mango sushi bowls with quick pickled vegetables; lentil taco bowls; and lentil mushroom burgers.

banana chips recipe | banana wafers recipe | kerala banana chips

April 28 2017 hebbar's kitchen 

banana chips recipe | banana wafers recipe | kerala banana chipsbanana chips recipe | banana wafers recipe | kerala banana chips with step by step photo and video recipe. typically fried plantain chips are deep fried in coconut oil and the salt and turmeric water is poured on top of it while frying. however this simple recipe can also be baked in oven by sprinkling some salt on top the sliced bananas. however in this post, the traditional deep fried banana wafers recipe is explained. Continue reading banana chips recipe | banana wafers recipe | kerala banana chips at Hebbar's Kitchen.

Three Peanut Protein Recipes for Meatless Monday

October 24 2016 Meatless Monday 

Three Peanut Protein Recipes for Meatless MondayLast month, we partnered with  The Natural Gourmet Institute and The Peanut Institute for a #pickpeanutprotein Instagram recipe contest featuring one of our favorite plant proteins, peanuts! The submissions were mouthwatering and it was tough to narrow the entries down to just three finalists, but we’re pretty happy with the results. Try them out and see what peanuts can do for your next Meatless Monday meal! First place: Peanut Butter Chili with Pinto Beans by Mrs. Kitchenstein Second place: Nutty Quinoa Bowl with Fried Plantains by chefpanda18 Third place: Creamy Peanut Butter Noodles with Veggies and Lime by plantlovinturk   The post Three Peanut Protein Recipes for Meatless Monday appeared first on Meatless Monday.

Vegetable & Plantain Moqueca

September 8 2016 Oh My Veggies 

Our meatless remake of this Brazilian stew is packed with flavor--and lots of veggies!

Stock Your Pantry with Plant-Based Protein

January 25 2016 Meatless Monday 

Stock Your Pantry with Plant-Based ProteinGearing up to go meatless on Mondays? Keep your kitchen and pantry stocked with plant-based foods that are rich in protein and flavor! When folks start eating meatless once a week, many wonder where they can get enough protein to stay healthy. The truth is, plants (especially pulses) are full of protein, and with just a little planning you can get all the nutrients you need from plant-based foods! Here are some of the most popular plant-based sources of proteins that Meatless Monday diners love. Lentils Nutrition: 1 cup = 18g protein Lentils are a protein powerhouse: 9 grams of protein in just half a cup! But protein is only part of the picture for lentils; these pulses add a significant serving of fiber, folate, iron, and potassium to your meal. Dried, canned, or pre-cooked, lentils are an essential in any pantry. Lentil Recipes for Meatless Monday: Breakfast Lentils, Lazy Lentil Soup, Lentil Balls with Riata Hemp Seeds Nutrition: 3 tablespoons = roughly 10g protein Far from a simple garnish, hemp seeds add protein to any meal and contain heart-healthy omega-3 fatty acids. Whether sprinkled on salads, stirred into smoothies or blended in soups, hemp seeds at a mild sweet or nutty flavor to meals. Hemp Seed Recipes for Meatless Monday: Mushroom Hemp Tartlets, Blueberry Brainiac Smoothie Chia Seeds Nutrition: 2 tablespoons = 4g protein Chia seeds are a sprinkle-able, stir-able, drinkable source of protein with simple instructions: just add water! Soaking your chia seeds allows them to absorb water and produce their iconic soluble-fiber- rich gel. These seeds and the gel they produce also make an excellent thickening agent in cooking. Chia Seed Recipes for Meatless Monday: Chocolate Banana Smoothie, Blueberry Apple Porridge Quinoa Nutrition: 1/­­2 cup = 7-9g protein A perfect protein-rich replacement for rice, quinoa has recently become a popular meatless main course ingredient and stand-alone side dish. Quinoa is packed with full of fiber, iron, magnesium, and manganese, and makes a very nutritious addition to your menu. Quinoa Recipes for Meatless Monday: Black Quinoa, Farro & Rice Salad with Radishes, Quinoa Stuffed Bell Peppers, Supreme Crispy Quinoa Vegetable Burgers Quinoa Nuts and Nut Butters Nutrition: 1/­­4 cup = about 7-9g protein Peanuts, almonds, cashews, and more – nut butters are perhaps the easiest way to add a dollop of protein and healthy fats to your diet. Nut butters go way beyond the traditional PB&J; spread it on whole grain toast, add a spoonful to soups or sauces, or just enjoy a spoonful on its own! Nut Recipes for Meatless Monday: Spicy Peanut Chutney, Thai Fresh Spring Rolls with Peanut Dipping Sauce Beans (Like Black Beans, Kidney Beans, and Cannellini Beans) Nutrition: 1 cup = about 15g protein One of the best-known plant-based protein sources, beans are versatile and can be very easy to prepare. In addition to the protein they bring to your plate, beans also offer a heaping helping of fiber and flavor. Bean Recipes for Meatless Monday: Italian White Beans with Kale, Mashed Plantain with Red Beans Seitan Nutrition: 1 cup = 40g protein Nicknamed “wheat meat,” seitan is made of wheat gluten and has a chewy, meaty texture when cooked. It’s know for its ability to soak up the flavors of the other foods, seasonings, and sauces it is cooked with. Seitan Recipes for Meatless Monday: Seitan-Cashew Blanquette, Seitan with Mushroom Gravy, Smoked Spicy Seitan Chili Tempeh Nutrition: 1 cup = 22g protein This meatless protein source is made of fermented soy beans, and has a nutty, sweet flavor on its own. Like tofu and seitan it absorbs flavors well, but tempeh has a firmer consistency that makes grilling and searing ideal cooking options. Tempeh Recipes for Meatless Monday: Sesame Tempeh with Green Beans, Tempeh Fried Brown Rice, Thai Tempeh Tacos Tofu Nutrition: 1 cup = 14g protein Spongy, versatile tofu is one of the most popular meatless protein-rich foods. Made from soybean curds, tofu can be silky soft or extra firm, and can be grilled, fried, baked, steamed, sautéed, or even eaten raw. Tofu Recipes for Meatless Monday: Curried Tofu Egg Salad With Almonds, Korean BBQ Tofu Tacos, Asian Noodles with Tofu and Almonds The post Stock Your Pantry with Plant-Based Protein appeared first on Meatless Monday.

A Winter Weekend Cleanse

January 9 2015 My New Roots 

A Winter Weekend Cleanse Happy 2015, dear friends! I wasnt sure about doing a detox post this year simply because it seemed predictable, but over the past couple weeks, my body told my brain to stop thinking so much and just do what I feel. Smart body. There are many reasons people feel the need to press the reset button this time of year. Overindulgence, chronic stress, feelings of fatigue or sluggishness are the usual suspects, but there are also positive grounds for clearing out the cobwebs such as wanting to gain more energy and increase vitality, achieve higher levels of clarity, and realign with our internal guidance systems. I know the telltale signs for myself, and they usually involve a slight disinterest in eating (sounds crazy, I know), along with the desire to examine my food-body-mind relationship. Since I am often cooking everyday for a living, I can sometimes lose sight of the total magic that food is. If I slice open a head of red cabbage and fail to swoon, or that pomegranate doesnt bring me to my knees in awe, I know its time to take a break, simplify, and make space for those feelings again. But how can we make this really easy? Ive gotten so much positive feedback from my past cleanses and detox programs for Oprah magazine and Whole Living magazine, (all of which are still online here, here and here), but one thing that people mention is how much food there is! Taking that into consideration, I thought I would design a super-simple plan this year with only two recipes and you can make the decision how long you want to go for. One smoothie. One soup. Both are alkalizing, filling yet detoxifying, mega green but super tasty. In fact, Ill wager that youll love both of these recipes so much that youll be enjoying them long after the cleanse is over! The Ginger-Mint Pear Smoothie is luscious, sweet-and-spicy with cooling mint and creamy avocado. The Cilantro Spinach Sweet Potato Soup is like eating a crazy-delicious hug. Detoxifying Habits Its true that certain foods and herbs can aid in the detoxification process, but what else can we do to boost our cleansing process on a daily basis? Exercise: Moving our bodies is essential for balance and overall health because it creates the conditions to breathe deeply, stretch, circulate the blood and lymph, and sweat. The more we move, the more efficient our body becomes at circulating and flushing out toxins. Gentle, low-intensity exercise such as yoga, stretching, or walking is best during a juice fast or reduced-calorie diet (such as this weekend cleanse), while high-impact exercise is recommended at least 3 times a week once you are back to eating a regular, healthy diet. Dry skin brushing: Dry skin brushing helps stimulate your lymphatic system, which is responsible for ridding the body of toxins. Skin brushing improves the surface circulation on the skin and keeps the pores of the skin open, encouraging your bodys discharge of metabolic wastes, and resulting in an improved ability to combat bacteria, plus helping your skin to look and feel healthier and more resilient! Skin brushing also strengthens the immune system and helps aid the digestion system, both of which are greatly involved in the detoxification process. Take a sauna: Although it is a major eliminative organ, most people’s skin is very inactive. Sweat is a most important elimination route for toxins. Repeated use of the sauna can help slowly restore skin elimination. Viruses, toxin-burdened cells, and tumours are weaker than normal cells and tolerate heat poorly. The heating of the tissues, which takes place in a sauna helps the body heal from infections and disease more quickly. I make it a habit to go to the sauna once a week for a deep, cleansing sweat. It feels amazing and does a body good! Below is a sample plan for the Winter Weekend Cleanse. You can do the program for just one day, but I would recommend at least two to really feel the benefits. You can also go longer if you like, and include one or more of the recipes from my previous programs to compliment the new one, just so those taste buds of yours stay excited! Drink as much water as you feel like /­­ need, but consume at least 1 1/­­2 liters throughout the day. Always begin the day with warm water with lemon, as this will assist in flushing your digestive system, preparing your tummy for food by increasing stomach acid, and alkalizing your entire system. Herbal teas are acceptable, but choose ones that are particularly detoxifying. Burdock, cleavers, chickweed, yarrow, nettle and plantain are some of my favourites. I also have a wonderful Detox Tea Blend recipe here. You can eat your smoothie for breakfast and afternoon snack, but it also fills in for a lunch if that is all you feel like. You can make up the entire batch for a day (the recipe makes about 3 cups /­­ 700ml) if you know youll be on the go and sip on it when you need a pick-me-up. Or you can divide the ingredients in half and make it fresh if youll be near a blender. Since we are in the colder months of the year here, Id encourage you not to use frozen fruit, as its important to keep warm when the weather is not! I like to enjoy this smoothie at room temperature, and I promise its just as delicious as its cold counterpart. The soup can be eaten for lunch and dinner or as a snack too. I really like it blended, but feel free to keep it chunky too! Winter Weekend Cleanse Plan Upon rising: warm water with lemon Breakfast: Ginger-Mint Pear Smoothie Throughout the day: water! Aim for 1 1/­­2 – 2 1/­­2 liters a day (about 6-10 cups), depending on your activity level Lunch: Cilantro Spinach Sweet Potato Soup Snack: Ginger-Mint Pear Smoothie Dinner: Cilantro Spinach Sweet Potato Soup Repeat on the following day, for as many days as you like. Things to Avoid: caffeine, sugar, alcohol, tobacco, computer time, television, stressful situations. Things to Embrace: sleep and rest, time outdoors, yoga, meditation, deep breathing, sauna, dry skin brushing.     Print recipe     Winter Weekend Cleanse Recipes Ginger-Mint Pear Smoothie Makes 3 cups /­­ 700ml Ingredients (all organic if possible): 2 pears 1 avocado, flesh scooped out 1 1/­­2 cups /­­ 35g firmly packed baby spinach 1 cup /­­ 250 ml water 2 tsp. minced ginger 1 1/­­2 Tbsp. freshly-squeezed lemon juice 10-20 mint leaves (to your taste) Directions: 1. Place all ingredients in a blender and blend until smooth. Enjoy. Cilantro Spinach Sweet Potato Soup Makes 6.5 cups /­­ 1.5 liters Ingredients (all organic if possible): 1 Tbsp. coconut oil 2 medium onions, chopped 5 cloves garlic, minced 1 tsp. sea salt 3 cups /­­ 700ml water 2 medium-large sweet potato, scrubbed and cut into 1 cubes 1 Tbsp. freshly-squeezed lemon juice pinch – 1/­­4 tsp. cayenne pepper (to your taste) 2 cups /­­ 60g cilantro (leaves and tender stems) 2 cups /­­ 50g firmly packed baby spinach Directions: 1. Heat coconut oil in a large stockpot. Add onions and salt, stir to coat and let cook until onions have softened, about 5-7 minutes. Add garlic, stir, cook 1 minute. Add sweet potato and water. Bring to a boil, reduce to simmer and cook until the sweet potatoes are tender, about 12-15 minutes. 2. Place soup contents in a blender. Blend on high until smooth, then add spinach, cilantro, lemon and cayenne. Season to taste. Serve and enjoy. Store cooled leftovers in the fridge.   I hope you all find your own reasons for trying out this simple cleanse, and that it proves to be as helpful as it is delicious! Remember to take things slow, set realistic goals for yourself and be celebrate each small victory! I truly wish you all the best for 2015 - this year is going to be the cleanest, greenest yet. Love and light, Sarah B *   *   *   *   *   * Check out my interview with the gorgeous McKel over at Nutrition Stripped!

Easy Meatless Meals the Whole Family Will Love

November 3 2014 Vegetarian Times 

Easy Meatless Meals the Whole Family Will Love Trying to get your loved ones to eat veg more often? It’s easier than you might think. Just focus on simple, filling, familiar meals (read: go easy on the tofu and tempeh, depending on how open-minded your folks are). Here are a few tried-and-true favorites that have gone over well with my meat-eating husband, who is usually very unenthusiastic about all things bean: Burritos Stuff them with hearty ingredients like potatoes and cauliflower (pictured) or black beans and plantains, and nobody will miss the meat. Don’t forget to slather with guacamole--avocado is rich in hunger-quelling fiber. Also popular: portobello tacos and sweet potato quesadillas. If you live with picky eaters, lay out different fillings and fixins, and everyone can make their own creations. Lasagna This comfort-food classic is a great way to sneak in lots of veggies, and pretty much everyone loves it. Try harvest-y butternut squash lasagna or kid-friendly tortilla lasagna. Short on time? Any stick-to-your-ribs pasta dish is sure to please--just don’t hold back on the sauce. Make sure it’s super-luscious and super-flavorful. Our go-to: 5-ingredient linguine in lemon cream sauce. Baked Potatoes Got a serious meat-and-potatoes-lover on your hands? Go for loaded baked potatoes. Kids can help scoop out and stuff them. Our best include mini loaded red potatoes and zucchini-artichoke baked potatoes. Also try stuffing sweet potatoes for a healthful dose of beta-carotene. If you’re short on time, use your microwave to cook the potatoes, and offer different toppings at the table. Fritters Not to be confused with veggie burgers, which can scare some people off, fritters are pretty much always a hit. It’s all in the name! A few top VT recipes: millet-spinach-feta fritters; vegetable fritters with tomato-corn relish; curried sweet potato fritters; and spinach and spaghetti squash fritters. Serve with a blended butternut squash soup, and everyone is happy. Pizza You don’t have to top pizza with handfuls of shredded mozzarella to make it delicious. Try zucchini-goat cheese pizza or butternut squash pizza. For weeknight ease, buy refrigerated ready-to-go pizza dough from any supermarket, and make a few pies with your family’s favorite toppings. Avoiding gluten? We happen to have a crazy-crispy gluten-free pizza crust recipe. What’s your favorite family-friendly veg dish? Share in the comments!

Grilled Tostones with Black Bean and Corn Relish

June 23 2014 Vegetarian Times 

1. To make Relish: Combine all ingredients except corn in medium ?bowl, and season with salt and pepper, ?if desired. Set aside to marinate while preparing Tostones. 2. To make Tostones: Preheat grill or grill pan over medium heat. Combine ?chili powder, granulated garlic, and salt (if using) in small bowl. 3. Brush plantains and corn with 2 Tbs. oil, and place on hot grill. Cook, covered, 3 to 5 minutes, or until corn begins to turn dark brown in places. Remove corn to plate; flip plantains, ?and cook 4 to 5 minutes more. Transfer plantains to large baking sheet. 4. Flatten plantain slices with large, heavy drinking glass dipped in water. Brush plantains with remaining 2 Tbs. oil, and return to grill. Sprinkle with chili powder mixture. Grill Tostones 3 to 4 minutes per side, or until browned and crispy. Transfer Tostones to serving platter. 5. Slice kernels off corncob, and stir kernels into Relish. Top each Tostone with 2 Tbs. Relish.

Vegan Meal Plan | Plantain Moqueca, Tofu Stir-Fry & Tempeh Burgers

May 5 2017 Oh My Veggies 

This weeks vegan meal plan includes: vegetable & plantain moqueca; mango daikon glass noodle salad; Thai basil tofu stir-fry; cauliflower and chickpea coconut curry; and maple sriracha tempeh burgers.

Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick

November 8 2016 Robin Robertson's Global Vegan Kitchen 

Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick If you like authentic Mexican flavors, then you’ll LOVE Vegan Mexico, the new book by Jason Wyrick. There’s lots to love about this book, from the warming soups and refreshing salads to the fun dips and hearty sandwiches.  There are also loads of great recipes for Mexican favorites such as tamales, enchiladas, tostadas, tacos, and more. Corn Ice Cream with Candied Pecans, anyone? As everyone who has cooked from Jason’s previous book, Vegan Tacos, already knows — Jason understands Mexican cuisine and how to get as much flavor as possible out of the ingredients.  With so many great recipes in this book, it was difficult to pick just one for this blog tour of Vegan Mexico. Ultimately I went with the Plantain Chips with Orange Aioli — so easy to make and so much flavor.  (If you’re avoiding oil, try making them in your air fryer!)   I hope you enjoy this recipe as much as I do. Keep Vegan Mexico in mind for holiday gift-giving if you have any Mexican food-lovers on your list! Plantain Chips with Orange Aioli Chifles con Crema de Ajo Makes 3 cups Plantain chips, which are basically potato chips made with plantains, are common all throughout Central America. They can be found in convenience stores, in markets, and at many roadside stalls, especially in the south of Mexico.  Serve with Crema de Ajo (Orange Aioli). (From Vegan Mexico, copyright (C) 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.) Ingredients - 6 cups corn or vegetable oil - 2 medium green plantains - Zest of 2 limes - 1/­­2 teaspoon salt - 1/­­2 teaspoon chile de árbol powder or chile powder of your choice - Juice of 2 limes - 1/­­2 cup Crema de Ajo (below) Preparation In a heavy pot at least 2 inches deep (preferably cast iron), heat the oil to 375°F. While the oil is heating, slice off the ends of the plantains and score the skin lengthwise along both ridges, then peel the plantains.  Cut the plantains diagonally into 1/­­8-inch thick slices. In a large mixing bowl, combine the lime zest, salt, and chile de árbol powder and set aside. Working in 4 batches, fry the plantains for about 1 minute until they are crisp and golden. Transfer them to a paper towel to drain. Once all the batches have been fried, transfer the plantain chips to the bowl with the zest, salt, and chile de árbol powder. Add the lime juice and toss to combine.   Crema de Ajo Makes 1 1/­­4 cups Crema de ajo is a fusion of Mediterranean garlic dips, like aioli and toum, with the Yucatecan twist of sour orange juice. You can adjust the garlic up or down as you like. Ingredients - 6 large cloves garlic - 1 cup vegan mayonnaise - 1/­­3 teaspoon salt - 1/­­3 teaspoon freshly ground black pepper - Juice of 1 orange - Juice of 1 lime Preparation In a blender or food processor, purée the garlic, mayonnaise, salt, pepper, orange juice, and lime juice until smooth.     The post Plantain Chips with Orange Aioli from Vegan Mexico by Jason Wyrick appeared first on Robin Robertson.

Cuban Brown Rice Bowl with Sweet Plantains

September 22 2016 VegKitchen 

Cuban Brown Rice Bowl with Sweet Plantains This dish is a personal favorite because it brings back so many great memories of my childhood. Whats not to love about black beans and rice? Oven-baked platanos maduros -- sweet plantains -- add an authentic touch.

Spicy Plantain (Green Banana)

March 3 2016 Manjula's kitchen 

Spicy Plantain (Green Banana) Spicy plantain makes a delicious side dish. Plantain is green raw banana that is used for cooking. They do not have the sweetness or flavor as regular bananas, but taste amazing when cooked with salt and spices. I like to serve them with dal and rice. This recipe will serve 4. Ingredients: - 2 cups plantain boiled peeled and sliced -green raw banana - 4 tablespoons oil - 1/­­8 teaspoon fenugreek seeds (mathi) - 1/­­2 teaspoon cumin seeds (jeera) - 2 tablespoons coriander powder (dhania) - 1/­­4 teaspoon turmeric (haldi) - 1/­­2 teaspoon red chili powder (lal mirch) - 1 teaspoon ginger shredded (adrak) - 1-1/­­4 teaspoon salt - 2 green chilies seeded and cut length wise in fours - 2 tablespoons cilantro finely chopped (hara dhania) - 1/­­2 teaspoon mango powder (amchoor) Method - Boil the plantain in pressure cooker with four cups of water over medium high heat. After pressure cooker start steaming lower the heat medium low and cook for 10 minutes. Turn off the heat and open the pressure cooker after all the steam has escaped. Plantain do not get very soft and mushy. - Peel the plantain and slice them about 1/­­8-inch-thick in half moon. - In a small bowl, mix the shredded ginger, coriander powder, chili powder, turmeric, and about 1/­­4 cup of water to make a paste. - Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. - Add cumin seeds, and fenugreek seeds to the oil after seeds crack add spice mix and green chilies and stir for a minute until spices start leaving the oil. Lower the heat to medium. - Add bananas, and salt, and mix well with Masala. Stir fry for 4-5 minutes. While stir frying keep mashing the bananas in small pieces. All the bananas should be coated with the spices. - Add about 1/­­4 cup of water and cook again for 2-3 minutes, bananas should be little moist. Turn off the heat - Lastly, add the mango powder and fresh cilantro, mix it well. Adjust the salt to your taste. - Spicy plantain is ready to serve. Spicy plantain is very flavorful and delicious, mixed dal and rice. The post Spicy Plantain (Green Banana) appeared first on Manjula's Kitchen.

8 Reasons Why You Skip Breakfast (and Recipes to Help You Stop)

September 22 2015 Vegetarian Times 

8 Reasons Why You Skip Breakfast (and Recipes to Help You Stop)As you read in our article, 15 Reasons You Should Be Eating Breakfast, the first meal of the day really is important. Yet, 31 million Americans are skipping breakfast every day, according to The NDP Group. We get it. There are plenty of reasons why you ditch breakfast. Whatever your excuse, you’ll love these recipes that can solve all of your problems and get your breakfast routine back on track. Problem: Im short on time in the morning. You’re rushing to get to work or busy getting the kids off to school, and you don’t have a lot of time to make breakfast. Solution: Check out these tasty recipes that take less than 30 minutes to make. Southwestern Tofu Scramble Southwestern Tofu Scramble Black Bean Breakfast Burrito with Plantains and Mango Salsa Problem: No really - I have zero time. Solution: Okay, not a single second to spare? Make a batch of these muffins in advance, and eat them all week. Banana-Flax Breakfast Muffins Morning Muffins with Quinoa and Flax Summer Squash and Applesauce Muffins   Problem: I get up and go – no time to eat at home.  Solution: Make these wraps the day before, and take your breakfast to go. Fruity Peanut Butter Wraps   Breakfast Pita with soy sausage and shredded soy cheese   Problem: Breakfast foods seem to be loaded with gluten, and I’m trying to eat gluten-free. Solution: Try these scrumptious recipes that won’t make you miss gluten at all! Gluten-Free Blueberry Muffins  Gluten-Free Brown Rice Waffles   Problem: Im just not hungry in the morning. Solution: If you aren’t hungry when you wake up, opt for something small and light. One idea is to whip up a quick smoothie. Try… Blueberry-Cucumber Smoothie   Avocado Mango Smoothie   Problem: Im not into breakfast foods. Solution: Pancakes, cereal, and muffins are great, but there’s much more options you can call breakfast fare. Try these unique breakfast alternatives. Sinangag (Filipino Garlic Fried Rice) Classic Israeli Salad Problem: Im trying to cut calories and lose weight, and breakfast is an easy cut.  Solution: If you read our blog post on why you need to eat breakfast, you know that studies show people who do eat a healthy breakfast are more likely to maintain a healthier weight than those who don’t. Try these low calorie breakfasts instead of skipping it completely: Two Breakfast Tacos with Cheesy-Hemp Scrambled Tofu (Less than 325 calories) Breakfast Tacos with Cheesy-Hemp-Scrambled Tofu   Lemony Quinoa Breakfast Bowl with Earl Grey Strawberry Compote (Only 263 calories) Problem: Breakfast foods are just boring. Solution: Boring? Tell that to Breakfast Pizza or this bold, flavorful Breakfast Burrito. Breakfast Pizza   Breakfast Burritos   What suggestions do you have for those who don’t stick to eating breakfast?

The Best Way to Prepare Millet

November 18 2014 seitan is my motor 

The Best Way to Prepare Millet I talk about food. Too much. Yesterday I even had a little conversation on Instagram about how to prepare millet. Cooking millet is one of the first cooking skills I ever learned. When I bought my first cookbook (Vegetarian Cookery by Rose Elliot) I picked up a little trick that changed everything. No more mushy millet, I swear! Before you cook millet, you have to toast it. Toasting the grain does not only improve the flavour, it also helps to absorb more liquid during cooking. Just place it in a small saucepan and toast it until golden brown, stirring constantly. Then remove from heat and carefully add the cooking liquid. Some other tricks for fluffy millet are: do not stir during cooking. Once the millet is done, remove the pot from heat and let it sit covered for 5-10 minutes, then fluff with a fork and serve. Basic Fluffy Millet Recipe (yield. 2 servings) 100 g (1/­­2 cup) millet 360 ml (1 1/­­2 cups) vegetable broth Place millet in a small saucepan and toast the millet until golden brown. Stir constantly. This should take about 5-10 minutes. Remove from heat, carefully pour vegetable broth into the pot, stir and cover. Simmer for 15-20 minutes over medium heat until the liquid is absorbed. Remove from heat and let sit covered for 5-10 minutes. Fluff with a fork and serve (for example with potatoes and plantains). If you want more than a basic grain side, millet patties make a great appetizer or snack. To prevent them from falling apart, you don’t want your millet fluffy though. In this case it should be mushy. You should also skip toasting the millet and you need to cook it with more vegetable broth or water. Stirring it often will give you are porridge like consistency and makes the patties easier to handle. Millet patties (makes 8 large patties) For the patties: 100 g (1/­­2 cup millet) 480 ml (2 cups) vegetable broth 1 teaspoon oil 1 clove garlic, minced 1 small onion, diced 70 g (1 cup) grated celeriac root 80 g (1 cup) grated carrot 2 tablespoons lupin flour (substitute soy or chickpea flour) 120 ml (1/­­2 cup) water 1/­­2 teaspoon salt or more to taste 1 1/­­2 teaspoons cumin 1 teaspoon Hungarian paprika 1-2 tablespoons flour oil for frying For the mayonnaise dip: 4 tablespoons vegan mayonnaise 2 teaspoons hot sauce Prepare the patties: Place millet and broth in a pot and bring to a boil. Simmer for about 15-20 minutes or until the liquid is absorbed. Stir every couple of minutes. While the millet is cooking, fry garlic, onion, celeriac root, and carrot together with the salt in a small pan for about five minutes. Remove from heat. Combine lupin flour and water and whisk until creamy. Add fried vegetables, lupin flour mixture, and spices to the cooked millet. Stir well and sprinkle with 1 tablespoon flour. Mix one more time and carefully form 8 patties. Add more flour if necessary. Heat a large non-stick pan and add 1-2 tablespoons of vegetable oil. Carefully place the patties in the pan and cook for 5 minutes over medium heat. Turn them very carefully and cook the other side. Let cook for about five minutes before serving and serve with dip. These are also great when eaten at room temperature. Prepare the dip: Combine mayonnaise and hot sauce and stir well. The Best Way to Prepare Millet is a post from: seitan is my motor

Easy Meatless Meals the Whole Family With Love

November 3 2014 Vegetarian Times 

Easy Meatless Meals the Whole Family With Love Trying to get your loved ones to eat veg more often? It’s easier than you might think. Just focus on simple, filling, familiar meals (read: go easy on the tofu and tempeh, depending on how open-minded your folks are). Here are a few tried-and-true favorites that have gone over well with my meat-eating husband, who is usually very unenthusiastic about all things bean: Burritos Stuff them with hearty ingredients like potatoes and cauliflower (pictured) or black beans and plantains, and nobody will miss the meat. Don’t forget to slather with guacamole--avocado is rich in hunger-quelling fiber. Also popular: portobello tacos and sweet potato quesadillas. If you live with picky eaters, lay out different fillings and fixins, and everyone can make their own creations. Lasagna This comfort-food classic is a great way to sneak in lots of veggies, and pretty much everyone loves it. Try harvest-y butternut squash lasagna or kid-friendly tortilla lasagna. Short on time? Any stick-to-your-ribs pasta dish is sure to please--just don’t hold back on the sauce. Make sure it’s super-luscious and super-flavorful. Our go-to: 5-ingredient linguine in lemon cream sauce. Baked Potatoes Got a serious meat-and-potatoes-lover on your hands? Go for loaded baked potatoes. Kids can help scoop out and stuff them. Our best include mini loaded red potatoes and zucchini-artichoke baked potatoes. Also try stuffing sweet potatoes for a healthful dose of beta-carotene. If you’re short on time, use your microwave to cook the potatoes, and offer different toppings at the table. Fritters Not to be confused with veggie burgers, which can scare some people off, fritters are pretty much always a hit. It’s all in the name! A few top VT recipes: millet-spinach-feta fritters; vegetable fritters with tomato-corn relish; curried sweet potato fritters; and spinach and spaghetti squash fritters. Serve with a blended butternut squash soup, and everyone is happy. Pizza You don’t have to top pizza with handfuls of shredded mozzarella to make it delicious. Try zucchini-goat cheese pizza or butternut squash pizza. For weeknight ease, buy refrigerated ready-to-go pizza dough from any supermarket, and make a few pies with your family’s favorite toppings. Avoiding gluten? We happen to have a crazy-crispy gluten-free pizza crust recipe. What’s your favorite family-friendly veg dish? Share in the comments!

Mashed Plantain with Red Beans

April 21 2014 Meatless Monday 

Green plantains are boiled then spiced with onion, turmeric and cilantro in this Caribbean breakfast. Red beans are seasoned with garlic and cumin for a savory contrast to the plantains and fresh pea shoots top the dish to add a touch of springtime. This recipe comes to us from Karen of Sprouts in the Hood. Serves 4 For the red beans: - 1 cup dried red beans, rinsed and soaked overnight - 1 onion, diced - 2 garlic cloves, finely chopped - 1 teaspoon cumin  - salt and pepper, to taste For the mashed plantains: - 2 unripe green plantains, sliced - 2 tablespoons olive oil - 1 large onion, sliced - 2 garlic cloves, diced - 2 teaspoons turmeric - 1/­­2 tablespoon vinegar - 1/­­2 cup  water - 2 tablespoons cilantro, chopped - salt, to taste To complete the Mashed Plantain with Red Beans: - 1 cup pea shoots To make the red beans: Place 3 cups of water in a pressure cooker. Rinse the soaked beans and place them in the pressure cooker with the water. Cook on high until you hear the whistle. Turn heat down to low and cook for 13 minutes more. While the beans are cooking, place a little olive or canola oil in a medium skillet. Add the onion, garlic and cumin. Sauté for 4-6 minutes, or until the onion has softened and become fragrant. Season with salt and pepper to taste. Turn heat off and let the beans sit in the pressure cooker, covered, for about 15 minutes, or until the beans are cooked, but still hold their shape. Take off the lid and stir in the onion garlic mixture. Set aside. To make the mashed plantains: Place a large pot of water over medium-high heat. Bring to a boil. Add the unripe plantains and cook for about 20 minutes, or until tender. Drain and place in a blender or food processor. Add the olive oil, vinegar and water to the blender or food processor. Pulse until blended. Season with the cilantro and salt to taste. Place a little olive or canola oil in a frying pan over medium-high heat. Add the onions, garlic and turmeric and sauté for 4-6 minutes, or until the onion becomes soft and fragrant. Mix the onion garlic mixture into the blended plantains. To complete the Mashed Plantains with Red Beans: Divide the mashed plantains in 4 portions. Top with a quarter of the red beans and fresh pea shoots per plate and enjoy. The post Mashed Plantain with Red Beans appeared first on Meatless Monday.


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