Tuesday, November 17, 2009

Grilled Temphas served with Cauliflower, Platain & Carrot Mash Potatoes





Grilled Temphas

I first cut the temphas in half and I set it aside. Then in a medium bowl I poured in a handful of finely chopped cilantro, ½ c. flour, a dash of salt, 1/8 tsp. each of black pepper, onion & garlic powder, then add 1/3 to 1/4 c. cold water, I mixed it well to make a nice pancake batter mix (if more water or flour is needed just add more to the mixture.) Dip the temphas in the batter for about 5 minutes, then grill it on a George Foreman grill or in your outside grill...it is also great when you fry it in a little olive oil. Grill or fry your temphas until it is a nice golden color.

Cauliflower, Plantain & Carrot Mash

2 ripe plantain
½ of a medium size cauliflower
4 large size carrots
(boil them all together until they are very tender)
Then make on the side some instant Idaho mash potatoes (enough for 3 people) as directed or boil 4 large potatoes until tender (if you prefer regular potatoes), then place the hot mashed potatoes in a large bowl...add the plantains, carrots & cauliflower to the potato mix (make sure they are already drained from the boiling water.) Add 1/3 c. non dairy butter & 1/2 c. of non dairy sour cream. Whip well with hand beater until the mixture is smooth. Serve with grilled temphas & salad. I used assorted beans & tomatoes drizzled in olive oil.
"De mi casa a su casa"
Millie

1 comment:

  1. I never thought of using plantain in place of mashed potatoes, though I love plantains and would eat them all the time. Thank you for sharing such a great recipe!

    ReplyDelete

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