#vegan plantain recipe

[vegan-nom-noms]

Black Bean & Plantain Arepa Sandwiches

[fattributes]

Dominican-Style Tostadas with Caramelized Sweet Plantains

[easyveganfood]

Rice and peas with plantains.

Baked plantains for a healthier option. Brush lightly with olive oil and bake at 200c for 10 minutes, flip over and cook for another 5-10 minutes depending on oven.

Rice and peas:

White rice (1/3 cup per person- this recipe is for 2 servings)

1/2 tbsp olive oil

1 onion

5 cloves of garlic

Green bell pepper

1 run gungo peas

Vegetable stock 1 cup

5 tbsp unsweetened dairy free yoghurt

Salt and pepper, bay seasoning, cayenne pepper (optional), mixed spice, thyme to season. Season to taste, I like to put lots of herbs and spices but you may prefer a smaller amount of each.

Put rice on to cook.

Cook chopped onions and garlic until translucent then add chopped pepper. Add seasonings in, add in peas. Add stock and re-season then put on high to evaporate liquid.

Once evaporated add in yoghurt then mix in cooked rice.

[madamlaydebug]

Spicy Harissa Portobello Burger with Plantain Bacon while camping in the beauty of the desert 🏜️ 🌵🏜️🌅🔥

I had to start cooking early today before the desert heat came looking at me. I had another recipe in mind, but I struck gold when I discovered my plantains were not ripe yet. If you can use young jackfruit and young breadfruit to create meat replacements, why can’t you use young plantains? When plantains are not mature, they are not sweet and can take on the flavor you want. I was impressed with how crispy the plantains were.

I love anything mushroom and grilled on a wood fire, and this Spicy Harissa Portabella did not disappoint. Check out the recipe for the marinate below. You can find this full recipe in the Turnip Vegan Recipe Club tomorrow. The link is in the bio to join the recipe club. I have over 100 recipes that I have created over the last three years, all in one place.

Spicy Harissa Marinate

1/4 cup coconut amino or liquid amino

3 Tbsp of avocado oil or grapeseed oil

2 - 3 tsp of lime juice

1 Tbsp of maple

1 + 1/2 Tbsp of harissa seasoning blend

2 tsp fresh garlic

1 Tbsp of finely chopped chives

[jadestormcloud2]

Dungeon Meshi vegan recipe challenge, Chapter 21: Giant Frogs

I considered trying to make my own gnocchi for this, but as usual, I chickened out and bought some instead. I then just chopped up the rest of my tentacles (plantains) and cooked them with the "frog meat."

Google says that frog tastes closest to chicken, so I picked a chicken-flavored substitute for this one. My thin tentacles were a gluten-free spaghetti mixed with shredded carrots. Next time, I think I'd go with something like zucchini noodles.

My half plantain (leftover from Tentacles with Vinegar) was very banana-y which was an odd flavor in there. But the full plantain (which was bought at the same time & has had more time to ripen) was still difficult to cut- go figure. Anyway, less ripe meant less sweet & the flavor of it worked better with the garlic & peppers than the ripe one.

Flavor was just okay (I forgot to add salt so that part is on me), but it all seemed a bit dry. I missed having some sort of sauce. Maybe should add a bit more olive oil at the end?

Ingredients (2 servings):

1.5 chopped plantains

2 servings Abbot's Chopped Chick'n

2 servings GF Potato Gnocchi

1 serving GF spaghetti + handful of shredded carrots

olive oil

2 tsps minced garlic, 4 TBS jalapenos, & dash of cayenne pepper

[llscafe]

purple carrot premade meals, reviewed - part 2!

meal #6:

best meal so far! the plantains were tangy and full of flavor, the corn and rice was rich and creamy. finally, we're starting to see some interesting recipes.

meal #7:

this is only half a portion bc i gave the other half to my lovely bride-to-be. look at how little rice they gave! even if i had kept all the rice for myself it would still be paltry.

the spices are fragrant and give the meal such a lovely aroma. tofu is a bit rubbery, but not too bad. the sauce is the star; it just needs a bit of salt and it would be perfect.

meal #8:

i'm noticing a theme w/ a lot of these meals where they don't even try to make the tray look full. for the amount these meals cost, it's not a good look.

the sausage is flavorful if a bit dry, and the beans and rice are well spiced with a nicely al dente texture. like the pasta from last week, this dish is hard to fuck up.

meal #9:

another really good one! and this one actually has accurate prep directions, lol. the farro is bouncy and chewy with a great flavor, the chickpea salad is sweet and perfectly seasoned. both sides pair very well together, too.

meal #10:

this one almost looked like it had 2 different sides to it, but it felt like it was supposed to be stirred (the instructions do say that, but who reads) so stir it i did.

buffalo sauce is always very tangy and a bit spicy, and this was no exception. the cheesy sauce isn't the really thick and creamy kind, but it's nice as a lighter alternative. definitely a very tasty and comforting meal, if lacking in vegetables.

🥕🥕🥕

so overall, here's my verdict on purple carrot prepared meals: some of the offerings are better than your average frozen meal, but most are about the same.

if you want to try out some new vegan meals, and you can't/don't want to cook them yourself, you're probably better off trying a frozen meal brand like tattooed chef - especially considering the usual exorbitant price of purple carrot (13.00 per prepared meal), which is about as expensive as eating out every day. with the hefty discount that i got (4.66 per prepared meal), the pricing is comparable to a somewhat high-end assortment of frozen meals.

the meals are also a bit low in calories, protein and volume, so the average person would probably need to supplement with snacks and side dishes to feel satisfied.

the menu seems to consist of different variations/combinations of the same elements - i took a look at some other meals i could have received, and there was a lot of "meal #1 but with the sauce/topping from meal #2." if you ordered every week, you'd probably want to customize and make sure you get your favorites. i avoided everything with capers, lol.

i did get some extra store credit due to a delivery mishap, so i ordered some of the cook-it-yourself meals as well. they'll be reviewed in part 3. see you then!

[a-captions-blog]

[Image descriptions: The first image shows the cookbook cover. The book is titled ‘The Sad Bastard Cookbook: Food You Can Make So You Don’t Die’ and is by Zilla Novikov and Rachel A. Rosen, illustrated by Marten Norr. The cover shows a vase of red flowers, a floral tissue box, and a small plate with a rectangle of dry ramen noodles next to a plastic fork. The quote at the top says, “Technically most of the food in this book is edible, and some of it even contains nutrients.” – Rohan O’Duill, author and professional chef. The rest of the images are screenshots of the table of contents. Long transcriptions follow (page numbers omitted).

Table of Contents Content notes: Mental and physical illness, disordered eating, and dark humour throughout, as well as occasional mentions of alcohol, swearing, and political references. If you have specific food triggers, some recipes may be unpalatable to you. Recipes which have vegan core ingredients are marked with a [circle with a V in the centre.] Table of Contents [a handwriting-style note points to this entry and says, ‘We’re so meta that we include the Table of Contents in the Table of Contents. Lev would approve.’ Introduction Ramen Variations Part 1: Classic Ramen (vegan) Ramen Variations Part II: Instant Noodles on Plate (vegan) Ramen Variations Part III: Apocalypse Ramen (vegan) Kinda Like Pad Thai (vegan) Pasta Variations (vegan) Literal Depression Cooking Pasta in a Rice Cooker (vegan) Eggy Pasta Paste with Homemade Tomato Sauce (vegan) Pasta with One (1) Actual Vegetable (vegan) Spaghetti Aglio e Olio (vegan) Mac & Cheese Rice Variations Part I: Cook the Rice (vegan) Rice Variations Part II: Add Stuff to the Cooking Water (vegan) Rice Variations Part III: Add Stuff to the Cooked Rice (vegan) Another Rice Variation: Black Beans & Rice (vegan) Rice Variations Part IV: Fried Rice (vegan) Fried Noodles (vegan) Couscous Variations (vegan) Potato Variations Part I: Baked (vegan) Potato Variations Part II: Boiled (vegan) Potato Variations Part III: Mashed (vegan) Potato Variations Part IV: French Fries (vegan) French Fry Variations: Now What? (vegan) Spring Rolls (vegan) Hangover Bubble and Squeak (vegan) Roasted Vegetables (vegan) Pancakes (vegan) Korean-Inspired Pancakes (vegan) Oatmeal Variations (vegan) The Humble Egg Chinese-Style Eggs & Tomato Eggs & Bread Variations Bean Salad (vegan) Lentils in a Pot (vegan) Cheater Chana Masala (vegan) Can of Soup (vegan) Dumplings (vegan) Pierogi (vegan) Peanut Butter on a Spoon (vegan) Peanut Butter Balls (vegan) Apple Slices Yes (vegan) Grapefruit No (vegan) Eat a Dill Pickle Out of the Jar While Standing in Front of the Fridge (vegan) Popcorn (vegan) Eddy No (vegan) Chips (vegan) College Guacamole (vegan) The Fastest Nachos (vegan) Quesadillas & Pumpki-dillas Part I: The Basics (vegan) Quesadillas & Pumpki-dillas Part II: Variations (vegan) Wraps (vegan) Toast Variations (vegan) Crackers and Stuff (vegan) Fancy Cheese and Crackers Hummus (vegan) Garlic Bread (vegan) Tostadas Con Tomate (vegan) Grilled Cheese Sandwiches “Pizza” (vegan) Tanzanian Braised Coconut Cabbage (vegan) Bag Salad (vegan) Cabbage Salads (vegan) Ants on a Log (vegan) Fried Plantains (vegan) Smoothie Variations (vegan) Ice Cream (vegan) Moroccan Oranges (vegan) “Baked” Apples (vegan) Banana Frozen Yogurt “Parfait” Chocolate Pudding (vegan) Core Ingredients to Keep in Your Kitchen Zilla’s Shopping List & Weekly Menu Rachel’s “Three Meals a Day Are Cognitive Overload" Shopping List & Weekly Menu Thank You to Our Contributor: Message from the Authors Not an Index \End description]

[Reblog plain text: Spread the word this is fucking god tier oh my god, sometimes I have spoons sometimes I don't but no cookbook offers levels in their recipes this one does! \End PT

People with low spoons, someone just recommended this cookbook to me, so I thought I’d pass it on.

I always look at cookbooks for people who have no energy/time to do elaborate meal preparations, and roll my eyes. Like, you want me to stay on my feet for long enough to prepare 15 different ingredients from scratch, and use 5 different pots and pans, when I have chronic fatigue and no dishwasher?

These people seem to get it, though. It’s very simple in places. It’s basically the cookbook for people who think, ‘I’m really bored of those same five low-spoons meals I eat, but I can’t think of anything else to cook that won’t exhaust me’. And it’s free!

[janetandrays]

Caribbean Vegan Food in Tucson: Flavorful Plant-Based Delights

Caribbean cuisine is known for its bold spices, tropical ingredients, and comforting dishes—but did you know it also offers incredible plant-based options? If you're searching for Caribbean vegan food in Tucson, you'll be delighted by the vibrant flavors and hearty, satisfying meals available at Janet & Ray’s. Whether you're a lifelong vegan or just looking to explore plant-based Caribbean flavors, our menu has something delicious for you.

What Makes Caribbean Vegan Food Special?

Unlike many plant-based cuisines that rely on substitutes, Caribbean vegan dishes are naturally flavorful and filling. Traditional recipes use fresh vegetables, legumes, and tropical fruits to create bold and satisfying meals. Some of the key elements of Caribbean vegan food in Tucson include:

Plantains: Sweet and crispy when fried or caramelized, perfect as a side or main dish.

Rice and Peas: A classic dish cooked with coconut milk and aromatic spices.

Callaloo: A nutrient-rich leafy green similar to spinach, often sautéed with garlic and onions.

Coconut Curry Chickpeas: A flavorful and creamy dish packed with protein.

Jamaican Bammy: A delicious cassava flatbread that pairs well with stews and curries.

Must-Try Vegan Dishes at Janet & Ray’s

At Janet & Ray’s, we take pride in offering authentic Caribbean vegan food in Tucson without compromising flavor. Some of our top plant-based dishes include:

Jamaican Ital Stew: A hearty, vegetable-packed stew inspired by Rastafarian cuisine.

Coconut Curry Tofu: Tofu simmered in rich coconut milk and Caribbean spices.

Fried Plantains: A delicious side or snack with a touch of sweetness.

Callaloo and Rice: A healthy, iron-rich dish bursting with island flavor.

Stuffed Bell Peppers: Filled with a flavorful mix of rice, peas, and island spices.

Where to Find the Best Caribbean Vegan Food in Tucson

If you're looking for delicious and authentic Caribbean vegan food in Tucson, Janet & Ray’s is the perfect place to experience plant-based island flavors. Our vegan dishes are made fresh with natural ingredients, ensuring every bite is packed with flavor and goodness.

Visit our website to explore our menu or book an appointment today.

Janet & Ray’s 5443 E 22nd St, Tucson, AZ 85711, United States

[tinywinnercandy]

1. Yummy Chicken Soup Recipes for Every Occasion

Chicken soup is a versatile dish, with a wide variety of recipes to suit all preferences. Whether you're looking for yummy chicken soup recipes for a cozy meal or something unique and exotic, you’ll find endless options. Try a chicken soup recipe with chicken breast for a lean, protein-packed option, or experiment with whole chicken soup recipes that add depth and flavor with the whole bird.

2. Healthy Chicken Soup Recipes

For those watching their diet, there are many healthy chicken soup recipes to choose from. Weight Watchers chicken soup recipes offer low-calorie alternatives, while low carb chicken soup recipes and keto chicken soup recipes are perfect for anyone following a low-carb diet. Low sodium chicken soup recipes help you keep your intake in check without compromising on taste.

Vegetable chicken soup recipes healthy are great for boosting your vegetable intake, and for those who prefer plant-based options, vegan chicken soup recipes use alternatives like tofu or seitan to recreate the comforting experience of chicken soup.

3. Special Diet Chicken Soup Recipes

For those on specific diets, there's something for everyone. Try whole30 soup recipes chicken for a Paleo-friendly, no-grain option, or whip up a paleo chicken soup recipe if you’re looking for something that’s both nutritious and hearty. Slimming world chicken soup recipes are perfect for those looking to lose weight while enjoying a delicious meal, while diabetic chicken soup recipes provide options with carefully controlled ingredients.

4. International Flavors and Unique Chicken Soups

Chicken soup isn't just an American classic; it’s a dish that transcends borders. Vietnamese chicken soup recipes offer rich, fragrant broths often served with fresh herbs and rice noodles, while thai chicken soup recipes like the iconic Tom Yum bring in the zing of lemongrass, lime, and chili. For a unique twist, try Moroccan chicken soup recipes, where warming spices like cumin and coriander elevate your soup experience.

Mexican chicken soup recipes bring the bold flavors of cilantro, lime, and chilies, while Puerto Rican chicken soup recipes are hearty and flavorful, often incorporating plantains and a variety of root vegetables.

HERE

[bookofruth]

I liked this dish the next day where it had time to marry the acidity with the rest of the ingredients.

[vegan-nom-noms]

Vegan Caribbean Feast With Jerk Jackfruit, Rice & Beans, Fried Plantain And Mango Salad

[fattributes]

Baked Sweet Plantain Wedges

[lampcuisine1]

Senegalese Restaurant College Park

Lamp Cuisine: Experience the Essence of Senegal in College Park

Introduction: Welcome to Lamp Cuisine, a culinary haven nestled in the heart of College Park, where we invite you to embark on a gastronomic journey through the vibrant flavors of Senegal. Senegalese Restaurant College Park restaurant is a celebration of Senegalese cuisine, offering an authentic dining experience that transports you to the bustling markets and sun-drenched beaches of this West African nation. From hearty stews to fragrant rice dishes, each bite at Lamp Cuisine is a tribute to the rich culinary heritage of Senegal, where flavors are bold, ingredients are fresh, and hospitality is second to none.

Embracing Senegalese Tradition: Senegalese cuisine is a reflection of the country's rich cultural tapestry, blending influences from West Africa, France, and beyond. At Lamp Cuisine, we embrace this diversity by curating a menu that showcases the best of Senegalese cooking, from traditional favorites to modern interpretations. Each dish is crafted with care and attention to detail, using authentic recipes and the finest locally sourced ingredients to ensure an unforgettable dining experience for our guests.

Signature Dishes: Prepare to tantalize your taste buds with lamp Cuisine selection of signature dishes, each a culinary masterpiece that captures the essence of Senegalese cuisine. Begin your culinary journey with a taste of Senegal's national dish, thieboudienne, a hearty seafood stew featuring tender fish, aromatic vegetables, and fragrant rice, all simmered together in a savory tomato broth that will transport you to the shores of Dakar.

For those craving something a bit more exotic, don't miss our yassa chicken, marinated in a tangy blend of lemon, mustard, and onions, then grilled to perfection and served with fluffy jasmine rice. Or indulge in a bowl of mafe, a rich and creamy peanut stew made with tender lamb or beef, potatoes, and carrots, creating a dish that is both comforting and satisfying.

Vegetarian Delights: Vegetarians and vegans will find plenty to love on our menu, with options like ceebu jen, a flavorful vegetable stew served with broken rice, or mbourou fass, a hearty bean and pumpkin stew simmered in a fragrant tomato sauce. These meatless options are bursting with flavor and provide a delicious alternative for those seeking a plant-based meal without compromising on taste or authenticity.

Savor the Sides: No Senegalese meal is complete without a selection of mouthwatering sides and accompaniments to complement the main course. Indulge in a plate of crispy accara fritters, made with ground black-eyed peas and spices, or savor the delicate sweetness of fried plantains served with a side of spicy dipping sauce. These sides add an extra layer of flavor and texture to your meal, ensuring a dining experience that is as satisfying as it is delicious.

Sweet Endings: Finish your meal on a sweet note with our selection of delectable desserts, inspired by the rich culinary traditions of Senegal. Indulge in the creamy decadence of bissap cheesecake, infused with the tangy flavor of hibiscus flowers, or savor the delicate sweetness of mango sorbet, made with ripe, juicy mangoes sourced from local markets. Whatever you choose, our desserts are sure to satisfy your sweet tooth and leave you craving more.

Ambiance and Hospitality: At Lamp Cuisine, we believe that dining is more than just eating – it's an experience to be savored and enjoyed. Our restaurant is adorned with vibrant colors, traditional Senegalese artwork, and the soothing sounds of West African music, creating a warm and inviting atmosphere that transports you to the heart of Senegal. Whether you're dining with family, friends, or colleagues, our attentive staff is dedicated to providing you with a memorable experience, ensuring that every visit to Lamp Cuisine is filled with joy, laughter, and exceptional food.

Conclusion: Join us at Senegalese Restaurant College Park and experience the rich flavors and warm hospitality of Senegal. Whether you're a seasoned food enthusiast or a curious newcomer, our restaurant offers a culinary journey unlike any other, where every dish is a celebration of Senegal's rich culinary heritage. Come dine with us and discover the magic of Senegalese cuisine today. Jërëjëf! (Thank you!)

[skinnyontheinside5]

Vegan Recipe

In many cultures around the world, fried plantains are a popular treat. After one attempt, you'll become addicted. For this recipe, overripe plantains work best.

[jadestormcloud2]

Dungeon Meshi vegan recipe challenge, Chapter 2: Stew (Tentacle & Kelpie Stew, Prepared with Undine)

I used Impossible Patties again for the Kelpie meat. I tried to cook it in square chunks, but just ended up with grounds instead. It's the omelet issue all over again. This was my first time cooking with plantains. Sweetness & texture seemed similar to sweet potato, so not too odd in the stew. Added water before remembering I had some no-beef broth in the fridge, so ended using more liquid than necessary.

Ingredients (2 servings):

2.5 cups water

2 Impossible burgers

1 plantain

6 ounces each carrots & potatoes (I guess they forgot to list the potatoes on the image)

1 cup no-beef broth (next time, I'd leave out the water & maybe the bouillon powder & just use 2.5 cups of the no-beef broth)

salt, pepper, onion powder, splash of balsamic, 1 srv of veg bouillon powder

(Sorry for the blurry pic)

[mabinsjollofbowls]

Order your Jollof & Fufu Bowls – Mabin’s Jollof Bowls

Mabins Jollof Bowls known for its jollf and fufu bowls in Jacksonville, FL. These are West-African cuisine cooked wit love at Mabin’s Kitchen. Mabin’s Jollof Bowls are authentic West African cuisine created by 4 time award winning chef Carol Khanu. Based in Maryland by way of Sierra Leon Carol has expanded her brand with establishments in DC, Atlanta, Orlando, Houston & Jacksonville. Mabin’s bowls include chicken or fish Okra stew, Egusi soups and meat pies.

Find below our jollof and fufu bowls:

Mabin’s Jollof Bowls

🇸🇳 Senegal ese Jollof 🇸🇳

The inventors of jollof, also known as Thieboudienne translates as “rice and fish” in Wolof language. Also known as the national dish of Senegal. Broken jasmine rice is cooked in a rich tomato broth flavored with fish, vegetables, and dried fish, giving it a rich umami taste. It is served with the rice spread at the bottom, topped with fish, lamb chops, and an assortment of chunky vegetables like yuca, carrots, okra, sweet bell peppers, cabbage, and squash cooked in the jollof sauce which is later used to cook the rice as well. Enjoy this authentic and traditional dish inspired by the cook gurus in Senegal. Our head chef enjoyed a visit to Senegal where she learned this amazing Senegalese style of cooking Senegal Jollof. Thank you Senegal for Inventing Jollof.

🇸🇱 Sierra Leone Jollof 🇸🇱

Sierra Leone Jollof is one of our chef’s favorite and highly recommended for its extraordinary burst of flavors and vibrant colors. The rice is cooked with long-grain jasmine rice, tomatoes, onions, all organic spices, and vegetables. Paired with a variety of meats like turkey, beef, fish, and chicken, and chucks of russet potato stew with a side of plantains. Enjoy the best Jollof in the world!

🇳🇬 Nigerian Jollof Rice 🇳🇬

4x award winning parboiled jollof rice with your choice of protein. Our Nigerian style jollof is a four time award winning recipe prepared with parboiled rice, cooked into a spicy flavored vegetable stock sauce. Simmered with our in-house spicy roasted tomato, onions and sweet bell peppers base jollof sauce. Seasoned with fresh and dry Mabins herbs and African spices. Enjoy the smoky, aromatic, and well seasoned jollof rice in the most authentic style of cooking Nigerian Jollof rice.

🇬🇭 Ghana Jollof 🇬🇭

4 x Awarding winning jollof recipe cooked with organic fresh ginger, peppers & garlic herbs. Traditional Ghana Jollof.

🇨🇲 Cameroon Jollof 🇨🇲

4 x award winning jollof parboiled rice. Chunks of steak, green beans & carrots.

Our Cameroonian style jollof is cooked with parboiled rice in a tomato based sauce with fresh herbs, chunks of beef, green beans and carrots. It is seasoned with our fresh Mabins herbs and African spices blend. This recipe is an authentic form of how Cameroonians cook their jollof rice in Cameroon, west Africa.

🇱🇷 Liberian Jollof 🇱🇷

4x award winning jollof rice cooked in a spicy flavorful red tomato sauce turkey sausage, mixed vegetables & shrimp.

Mabin’s Fufu Bowls

Vegan Egusi & Fufu

Vegan Egusi soup cooked in a flavorful ground melon seed stew with eggplant, mushrooms, housemade tomato sauce & peppers with Fufu.

Meat Soup & Fufu

Meat Soup served with Fufu

Meat Okra Stew & Fufu

Okra is chopped and blended into our spicy, delicious vegetable sauce, palm oil, crayfish, and Mabins african spices. A variety of meats such as chicken, beef, turkey, and is added into the okra sauce and simmered to perfection! Enjoy with Rice or Fufu!

Egusi & Fufu (with meat)

Egusi soup features a variety of meats, smoked poultry, goat, cow skin & sea food cooked in a flavorful ground melon seed stew. With Fufu.

CAROL KHANU – About the Owner

She is a 4-time award winning chef and owner of Mabin’s Kitchen from Maryland. Carol’s passion for cooking has been burning since the age of 9. Following a landslide taste test for the best jollof 3 years straight & the only consecutive winner, Carol decided to visit & study the best jollof recipes from around west Africa to develop first-hand skills & knowledge on how to cook each country’s jollof style perfectly. She was mentored by a great influential woman in her life who happened to be Nigerian.

You can also order these items from our Doordash, grubhub and Ubers Eats.