Can’t Contain The Plantain

I am so happy and thankful that the sun has been out.  It makes playing in the kitchen so much more fun! I hope everyone takes it all in before slips away.

One of our wonderful members at CrossFit Bloomfield made plantain chips and not only did it make me hungry for them, but it also made want to play around with plantains in general.

This blog post will include two different recipes that are both made with plantains.  I hope you are hungry! It’s going to be a long and tasty ride!

Recipe 1.

Sopes

Ingredients:

  • 2 large cut up ripe plantains
  • 1/3 cup  olive oil
  • 1/3 cup water
  • 1 cap full of Trader Joe’s Every Day Seasoning (I love this stuff)
  • Optional 2 tbsp of fresh basil

Directions:

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Put plantains, seasoning, oil and water into your blender and blend until smooth.

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Although the consistency will be thick, everything should be blended smooth until it is like a nice dip.

  • With a spoon, place an amount the size of a saucer onto a parchment covered baking sheet.  They should be just shy of 1/2 inch thick. You may need a spatula to help you do…or your finger.
  • Bake for 10 mins at 400 and then turn them around and bake for another 8-10 mins.
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Fresh from the oven.

You can top these with anything you want.  I know you are curious what I topped mine with…

I spiralized beets, sauteed up garlic and onions in a little avocado oil, snow peas, and grass fed ground beef.  I cooked all of those things together.  I added some cumin, fresh squeezed lime and some Thai green curry paste.  It was absolutely delicious!

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My sope had my stir fry on top, some cauliflower tabbouleh that my friend made and some avocado to garnish.  What a feast!

 

Recipe 2.

Plantain Chip Chocolate Sandwiches

Ingredients:

  • 2/3 cup soaked dates
  • 1/3 cup unsweetened organic creamed coconut
  • 2/3 cup cashew milk (or any other nut/seed/non dairy milk of choice)
  • 1.5 tbsp of cacao powder
  • optional tsp of vanilla extract
  • 1 large plantain
  • 2 tbsp of coconut oil

Directions:

  • Peel and cut your plantain into thin slices  to make chips.
  • In a fry pan, coat with two tbsp of coconut oil.

Fry the plantains until they are browned and crisp on both sides.  Careful not to burn them.  It’s okay to sample one, but be careful not to let them all fall into your mouth…they are very addicting.

  • Once they are done, set aside.
  • In a sauce pan, combine the nut milk, creamed coconut, cacao powder and cook until the creamed coconut is melted down.
  • Once everything is mixed together, remove from the heat.  Put into the blender with the soaked dates. (remember to remove the dates from their water that they were soaking in)
  • Blend well until everything is nice and smooth.
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Creamed coconut, milk and cacao powder all melted together.

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Everything with the dates thrown into the blender.  Careful not to spoon this straight into your pie hole.  It will be quite tempting.

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Sandwich the chocolate between the plantain chips.  This will be one hell of a delicious treat that both adults and kids will be fighting over!

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