Thursday, May 17, 2018

Caribbean Plantains Smothered in Coconut Sweet & Sour Sauce

Hello everyone, It sure has been an extremely busy Spring for me. I have been cleaning, organizing and shredding papers, unnecessary documents and redecorating my home.  So life here in Ohio has been super busy.

Today I have a dish I like to serve with Caribbean roots or brown rice. It is simple to make and very tasty. Here's my recipe.

1 can kidney beans
1 can chick peas
2 ripe plantains (sliced in round circles)
1/2 of a head of cauliflower
1 large seedless cucumber
1 large yellow onion (sliced or chopped finely)
1 bunch of thin asparagus
6 green onion stems
1 bottle of Kikkoman's Sweet & Sour sauce
1 tsp. brown sugar
1 can of Goya Coconut water (17.6 ounces)
2 envelopes of Jamon
1 envelope of Sazon
1 tsp. salt
1/2 tsp. black pepper
1 tsp. dried basil
2 tsp. garlic powder
2 tsp. olive oil
2 tsp. apple cider vinegar
2 tablespoon of white flour
1/2 c. water

In a large skillet stir fry on low heat all the vegetables & beans in the olive oil & vinegar for about 5 minutes on low heat. Then pour in all the spices & onions except the brown sugar, flour and coconut water. Let it simmer for 5 minutes then mix the coconut water, brown sugar  & flour in a bowl, mix it well before pouring it into the skillet. pour it all into the skillet and simmer everything on low heat for  about 5 to 7 minutes (covered), then stir well again covered for 5 more minutes. Stir again lightly and taste to see if you would like to add more salt to your dish. Serve over rice, roots, noodles or potatoes. 

From my Caribbean Vegan Kitchen to yours...SALUD!

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