Monday, April 2, 2018

Reposting One of my Favorite Dinners...Enjoy.









Grilled Temphe
I first cut the temphe in half and I pressed it with paper towels and a few books on top and I set it aside. Then in a medium bowl, I poured in a handful of finely chopped cilantro, ½ c. flour, 1/2 t. 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 temphe in the batter for about 5 minutes, then grill it on a grill...it is also great when you fry it in a little olive oil. Grill or fry your temphe until it is a nice golden color.

Potato, Cauliflower, Plantain & Carrot Mash
2 really ripe plantain (cut into circles)
1/2 of a cauliflower (crumble into small sixes)
4 carrots (diced well)
(boil them all 4 of them 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), mash them well. Then place the hot mashed potatoes in a large bowl...add to the potatoes the plantains, carrots & cauliflower and mix well (make sure they are already drained from the boiling water. before stirring them into the bowl) Add 1/3 c. non-dairy butter & 1/2 c. of non-dairy sour cream., salt and black pepper Whip well with hand beater until the mixture is smooth. Serve with grilled temphe & a salad of your choice. I used assorted beans & tomatoes with some olive oil drizzled over them.

From my Caribbean Vegan Kitchen to yours...SALUD!
"De mi casa a su casa"

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