Month: November 2019

Fried Plantains

Ingredients

  • 2 plantains
  • 2 tablespoons olive oil (may subsitute coconut oil) for slight sweetness)

Steps

  • 1. Heat oil and over medium-high heat. Place the plantain slices into the skillet.
  • 2. Fry until the plantains begin to turn golden brown, then turn over, and continue frying, about 2 minutes per side.

Serve with black beans and rice. (See Spicy Black Bean Soup) https://juliesveganbloghome.wordpress.com/wp-admin/post.php?post=827&action=edit

Nutrition Facts p

NutrientApprox. Amount
Calories ~120 kcal
Sugar~14 g
Sodium~1–5 mg
Fat~5 g
Carbohydrates~23 g
Fiber~2 g
Protein~1 g
Cholesterol0 mg

Pico de Gallo

Ingredients

  • 1/4 cup finely chopped white onion
  • 1/2 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice)
  • 3/4 cup finely chopped fresh cilantro
  • 2-3 tomatoes, chopped
  • Juice of 1/2 limes
  • 1 teaspoon fine sea salt, more to taste

Steps

  1. Chop veggies or in a food processor, add chunks of onion, pulse, add jalapeno, pulse, add cilantro, pulse and add tomatoes and pulse lightly until tomatoes are roughly chopped but not mushy.
  2. Add lime juice, salt and to mixture and stir.

Serve with chips, arepa, spinach or whole wheat flatbread with hummus.

Adapted from Cookie+Kate.

Fiesta Polenta

Ingredients

  • 4 cloves garlic
  • 1 jalapeño, seeded
  • 1 1/2 cup dry cornmeal
  • 1/2 cup nutritional yeast
  • 1 teaspoon salt
  • 6 green onions or 1/2 white onion
  • ½ cup cilantro
  • 2 tomatoes
  • 2 can black beans, rinsed and drained
  • 6 cups of vegetable broth
  • 2 diced avocado
  • Juice of 2 limes

Steps

  1. In a food processor, chop garlic and jalapeños.
  2. In a small bowl, combine the garlic, jalapeños, cornmeal, nutritional yeast, and salt.
  3. In food processor, chop green onions, then add cilantro and chop, and then add tomatoes and chop.
  4. In a medium pot, add the broth and heat over medium-high heat until bubbles start to surface.
  5. With the whisk in one hand and the bowl in the other, slowly pour the cornmeal mixture into the hot broth–whisking all the while. Once all the cornmeal mixture is added, the mixture will be thick and paste-like. Turn the heat to low. Whisk for about 5 minutes to ensure there are no lumps and the mixture is uniformly thickened.
  6. Pour the polenta into 6 bowls, and serve topped with black beans, tomatoes, green onions, cilantro, avocado and a generous squeeze of fresh lime juice.
  7. Optional–Sprinkle Kosher salt to taste

Adapted from Esselstyn, Rip, The Engine 2 Seven-Day Rescue Diet.