Chef Alejandra Schrader – Plantain Fruit Cups & Plantain Peel Guiso
1 ripe plantain
1 tsp coconut sugar
¼ tsp coarse sea salt
1 tsp melted coconut oil
(for Plantain Peel Guiso)
1 garlic clove, chopped
½ tsp coarse sea salt
¼ tsp freshly ground black pepper
1 tbsp coconut oil
½ cup thinly julienned onions
¼ cup thinly julienned red peppers
Peel from 1 cooked plantain, finely julienned
¼ tsp ground ancho chile
¼ tsp turmeric
¼ tsp cumin
- Remove ends from plantain and cut in 3 even pieces, leaving the skin on. Cook in boiling water for 20 min. Remove from water using slotted spoon and allow to rest on plate for 10 minutes. Reserve at least ½ cup of cooking water.
- Peel plantain and set peels aside for later use. Zero. Waste.
- Add peeled, cooked plantain in food processor along with coconut sugar and salt. Pulse until plantain is mashed.
- Preheat oven at 425 degrees F.
- Lightly brush a 6-cup muffin pan using coconut oil. Divide plantain mash evenly into 6 balls. Place each ball in an oiled cup and press down using your clean fingers to form a cup that is about ¼” thick.
- Bake for 15 minutes until cups are golden. Fill with refried beans and the toppings of your choice.
- (For the Plantain Gusto) Add tomato, garlic, salt and pepper to a blender jar. Process on high for 45sec-1min, until sauce is smooth. Set aside.
- Heat oil in saute pan over medium-high heat. Add onions to pan and sauté for 1-2 minutes, until soft and translucent. Add red peppers and plantain peels; sauté for a couple of minutes.
- Add ancho chile, turmeric, and cumin; stir until spices have evenly coated all ingredients. Add tomato sauce, stir, and cover with lid. Simmer for at least 10 minutes. Taste and adjust seasoning.
Chef Alejandra Schrader – Asian-Inspired Cauliflower Steaks (2 servings) & Cashew Butter Sauce
2 tbsp sesame oil
2 cauliflower steaks, about 1” thick.
1 cup celery leafs
½ cup fresh spiralized carrots
½ cup pickled daikon. See note.
½ cup cashew butter sauce. Recipe below.
3 tbsp thinly sliced scallions
1 tbsp toasted sesame seeds
(for Cashew sauce)
3 dates, soaked, peeled, and seeded
2 cloves of garlic
3 tsp crushed ginger
3 tbsp cashew butter
3 tbsp rice wine vinegar
2 tbsp coconut aminos
1-2 tbsp sriracha
- Place large skillet over medium-high heat and add sesame oil, making sure to coat the bottom of the skillet. Season cauliflower steaks with sea salt and pepper. Once oil is smoking slightly, add cauliflower steaks and sear for about 4 minutes, until golden brown. Flip steaks and repeat (you may place a lid over skillet to cut cooking time.) Remove from heat.
- Arrange celery leafs on a plate and place a cauliflower steak slightly over the leafs. Add fresh carrots and top with pickled daikon. Pour cashew sauce, then top with scallions. Sprinkle with sesame seeds and serve.
- (For Cashew Butter Sauce) Place all ingredients in deep glass jar and blend well with immersing blender for about a minute, until sauce is smooth and velvety. You may use a regular or high-powered blender.
- Note: To make pickled daikon, place 1 cup shredded/julienned/spiralized daikon in a mason jar or heat-resistant mug/container. Combine ¼ cup of water with ¼ cup rice vinegar, 2 tbsp date sugar (or whatever you have available) and ¼ tsp of coarse sea salt in a small pot. Place on stove over medium-high heat and bring liquids to a boil. Turn off heat and carefully pour over daikon. Allow to cool down slightly. Strain before serving or use thongs/fork to leave liquid behind prior to plating. It may be refrigerated, tightly covered, for a couple of weeks.
Gayatri Peshawaria (India) – Chana Daal with Gheeya, Palak, Kuchumber and Take Waali Lassi (serves 2 very hungry people)
Chana Saal (split chickpeas) 1 cup
Gheeya (bottle gourd) 1 medium/ 1 cup peeled & chopped
Haldi powder (turmeric) ½ tsp
Dhaniya powder (coriander powder( 1 tbsp
Laal mirchi (red chilli powder) 1 tsp
Lassan (garlic) 2 cloves chopped
Daal chini (cinnamon stick) 1”
Tej patta (bay leaf) 1 nos.
Namak (salt) 1 tsp/ to taste
Paani (water) 2 cups
Palak (spinach) A generous handful chopped w/ stalks (leaves coarsely torn, stalks finely chopped)
For the Tadka (tempering):
Ghee 2 tbsps
Jeera (cumin seeds) 1 tsp
Hing (asoefatida) A generous pinch
For the Kuchumber Salad:
Pyaaz (onion) 1 nos chopped
Tamaatar (tomato) 1 nos chopped
Kheera (cucumber) 1 nos chopped
Roasted & crushed peanuts 4 tbsps
Pudina patta (mint leaves) A handful
Nimbu (lime juice) 2 tbps
Salt & pepper to taste
For the Tadke Waali Lassi (Tempered Buttermilk):
Dahi (yogurt) ¼ cup
Paani(water) 1 cup
Jeera powder (Cumin seed powder) ½ tsp
Dhaniya (coriander powder) ½ tsp
Laal mirchi (red chilli powder) A pinch
For the Tadka in the Lassi (tempering):
Sarson ka tel (cold pressed mustard oil) 1 tbsp
Rye (mustard seeds) 1 tsp
Kadhi patta (curry leaves) A generous handful
- In a pressure cooker, pop in all the ingredients EXCEPT the spinach. Cook on medium heat until you get 5 to 6 whistles, about 15 minutes. Turn the heat off and let sit. Open the pressure cooker after 10 minutes of waiting, at least, so the steam has a chance to escape. The daal and the gheeya should have been tender but still have a bite to them.
- If cooking in a pan, use a heavy bottomed pan, pop in all the ingredients EXCEPT the spinach. Cook for 30 minutes (covered) or until the gheeya and daal are tender and still have a bite to them.
- Now, add the spinach leaves and stalks and cook for about 5 minutes.
- (for the Tadka)In a pan on high heat, add the ghee and let it melt. Then add the hing and jeera. Cook until fragrant. Pop on the daal and cook covered, for 5 to 7 minutes.
- (for the Kuchumber Salad) In a bowl, mix all ingredients together. Set aside.
- To assemble: On a plate, set 1 cup of boiled Basmati rice. Pop on some of the daal, then top with the kuchumber salad. Decorate with some fresh mint leaves. If you have pickled ginger, add some on top.
- (for the Tadke Waali Lassi) In a bowl, mix all ingredients together and set aside.
- (for the Tadka in the Lassi) In a pan on medium heat, heat the mustard oil. Add the mustard seeds and let pop. Once they stop popping, add the curry leaves and turn the heat off immediately. Add to the lassi and serve chilled on ice.
Punjabis LOVE lassi! We are notorious to consume it in copious proportions throughout the year. However, it’s extremely heavy and generally topped with a generous dollop of ’malai,’ milk cream. My version is quite rebellious and quite uncommon BUT perfect for this time of year and not heavy at all!
Michael Elegbede (Nigeria) – EWA ADALU
Honey Beans (Cowpea) 3 C
Vegetable Stock 2 L
Bell peppers 4ea
Scotch Bonnet 3ea
Roma Tomato 3ea
Red Onion 1ea
Garlic 3 Cloves
Ginger 1/2 inch
Vegetable Oil 1/2 C
Allspice 1/4 t
Smoked Chili 1/2 t
Curry Powder 1 t
Calabash Nutmeg 1/4 t
Fresh Thyme 2 Sprigs
Corn (Shocked) 3 C
Ripe Plantain 1 ea
- Soak beans for at least 8 hrs or overnight.
- In a medium sized pot, simmer soaked beans in vegetable stock until tender.
- While beans is simmering, combine bell peppers, scotch bonnet, tomatoes, onion, garlic, and ginger in a blender and puree.
- Pour pepper mix a separate pot and cook on medium heat until moisture is cooked out.
- Stir in vegetable oil and cook until the pepper mix caramelises.
- Add caramelised pepper mix to simmering beans, add corn
- Season with allspice, smoked chilli, curry, calabash nutmeg, thyme and salt.
- Allow to cook for another 7 minutes until flavours combine.
- Heat up frying oil to 375 F.
- Cut plantain at a bias or to desired shape.
- Fry until golden brown & serve immediately and enjoy!