Posts tagged ‘Plantain’

May 11, 2015

Sweet Plantain, Maple and Brown Sugar Cake – Ashley’s back!

by ashley

Do you ever just get in a rut? You feel sad, overwhelmed, unable to concentrate on things that you once loved. Daily stresses combine with big stresses and everything that doesn’t involve laying on the couch becomes too much to handle. That’s how I’ve felt for the past six months. Many things happened in my life that just snowballed into this overwhelming feeling of just not wanting to do anything at all. I don’t cross promote, and still won’t, but I do write a couple of other blogs. All of them have had the same theme lately: either incredible sadness or absolutely nothing at all. When I fall into these bouts of depression I tend to write for myself more than anything else, and being a perfectionist, I cannot just throw something on a page and not be proud of it. I wrote a lot of poetry over the past few months, none of which will ever be shared with the public at large, but it helps if you’re suffering from the same feelings.

The point of telling you this is that I haven’t forgotten about you. I have thought a lot about this blog, and Jessica, over the past few months. I just couldn’t force myself to write. It’s foolish, I know, but it is the truth. But I’m here now. And I had a lot of extra plantains that were about to rot in my house – so I decided to make up a recipe for you J

The plantain is a staple in most Latin households. It can be eaten green or yellow, unripened or ripened. Green plantains are used mostly for frying – in my house either for cutting in slices, frying, mashing and then refrying into tostones or patacones (we are a mixed Caribbean/Central American household, so yes we do use both words). I also mash them up into a vegetarian mofongo (the most delicious thing on earth when paired with a robust tomato or vegetable broth – make sure to add some smoked paprika to imitate the flavor that meat imparts on the traditional mofongo). Sweet (also called yellow/ripened/black plantains) can also be sliced and fried into maduros or tajadas, or you can make a pastelon, or plantain “lasagna”, with strips of fried sweet plantains instead of noodles. There are also plantain empanadas (which I have already given you a recipe for here), plantain soup, simple boiled and mashed plantains instead of potatoes – the plantain is a very versatile vegetable.

Well, I could have done any of these things with my blackening plantains, which by the way is the best way to use sweet plantains – when they are almost completely black. But instead of the traditional, I decided I had a craving for banana bread. And of course I didn’t have bananas, only sweet plantains, so I made Sweet Plantain, Maple and Brown Sugar Cake. It’s very sweet, with a nutty flavor from the flaxseed, and completely vegan. It also can easily be made gluten free by using a gluten free flour instead of the whole wheat flour.

Sweet Plantain, Maple and Brown Sugar Cake

2 very ripe plantains, black almost to the point of rotting

1 cup cane sugar (I like to use Sugar in the Raw)

½ cup dark brown sugar

½ tsp kosher salt

2 tsp vanilla extract (I like to use Madagascar)

2 tsp maple syrup (use pure, real maple syrup, if you can)

¼ cup ground flaxseed

¾ cup water

½ cup almond milk

½ cup melted butter (I used Earth Balance Coconut)

2 tsp baking soda

2 tsp baking powder

2 cups whole wheat flour (or a gluten free flour of your choice)

Preheat oven to 350’F.

Start by combining the ground flaxseed with water until incorporated. Set aside. Cut up the plantains into small slices and add to a large mixing bowl. Add the cane sugar, brown sugar, salt, vanilla, maple syrup, flaxseed mixture, almond milk and butter. Mash and mix together until a batter is formed. Add baking soda, baking powder and whole wheat flour. Continue mixing until fully incorporated.

Grease your baking pan (I used two small loaf pans) and pour in the batter. Bake until golden brown and set in the middle, about 30 minutes.

July 18, 2011

Samai “Breath of the Rainforest” – Exotic Brand with Wholesome Values

by ashley

by Ashley Morgan

I spend a lot of time in Publix’s produce section: wandering the aisles, checking different labels to see where something was grown and looking for inspiration for my next culinary endeavor. While I’m doing all of this, my fiancé is normally either in a different part of the store or standing there playing with his iPhone, bored. But this time he found a treasure for me, something that he originally planned on eating himself until I snatched it away from him once we came home. Samai, a brand that I’d never heard of before this weekend, is now one of my favorite snack brands. Their name enough captivates me, meaning “Breath of the Rainforest” in Quechua (a native language of Ecuador). But it was their values that really caught my attention. They procure all of their produce from independent farms, dedicated to maintaining the rainforest and therefore never cultivating from protected areas. I’ve never been to Ecuador, but I have been around other areas of Latin America and I know that a brand like this, which cultivates solely from small farmers, is a god-send. They also return their produce waste, i.e. plantain peels, to the farmers to use as fertilizer. That is truly thinking full circle.

The great part is that not only do they have an awesome business model, but their product really tastes great. There are many eco-friendly, locally procured and otherwise “greener” companies out there that fail to actually produce a product people want to eat. But Samai’s plantain chips are absolutely delicious. Even my totally omnivore, un-eco-conscientious fiancé picked them up off the shelf, just because he thought they looked tasty! I was nice and I shared the goodies with him. We both thought they were crunchy and had great flavor. He devoured the garlic ones, while I preferred the pacific sea-salt.

I’ve noticed on their website that they also carry other varieties and flavors, including banana and yucca chips. Their products are also 100% vegan and kosher. I applaud Samai for creating such a conscientious company without sacrificing flavor. They are truly one of a kind and I look forward to trying their other varieties.

Visit their site at http://www.theexoticblends.com/

June 17, 2011

Delicious, Delightful and Sinful Plantain Tortas

by ashley

by Ashley Morgan

I am in love with the Global Table Adventure blog. I am addicted to her recipes, her rich writing and her adorable daughter. Yesterday I saw her recipe for sweet plantain tortas and I just knew I needed to make them, the sooner the better.

I left work and went straight to the market, picking up the ingredients and rushing home to start making my little masterpieces. I am no stranger to empanadas, I’ve probably made at least a few thousand in my lifetime, between home cooking and working in several restaurants. But I’d never heard of making dough out of plantains for empanadas, or tortas, as they are called in some countries. So I gathered up my ingredients, setup my laptop in the kitchen on Global Table’s website and got to cooking.

I followed the directions religiously, taking time and care in every little step to ensure they came out perfect. And perfect they were. My boyfriend came home and devoured quite a few, and the next morning my coworkers and I enjoyed the rest. They are gooey, greasy goodness to the last bite. Are they vegetarian? Yes. Are they vegan? They certainly can be, just substitute Earth Balance for the butter and your favorite vegan cheese for the filling. Or you can try filling with vegetables, which would also be tasty.

Thank you, Global Table Adventure, for your amazing blog. I am your number one fan!

For the recipe, visit http://globaltableadventure.com/2011/06/16/recipe-plantain-cheese-turnovers-tortas-de-platano/

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