When my husband and I were visiting the tiny town of Hanapepe on the Hawaiian island of Kaua'i, we came across this fantastic used bookstore. I found this heavily marked, obviously loved vegan cookbook that has since changed the way I cook. It is called "Vegan World Fusion Cuisine" and four years later I still prepare about a recipe per week from the book, including this recipe for vegan Jamaican Jerk Plantains. It’s a little time intensive, but with flavor like this, it’s worth every moment.
When you’re making your vegan Jamaican Jerk Plantains, make sure that the plantains are completely ripe. They should be browner than you would expect (it’s not like a banana). Plantains are starchier and more dense than bananas, so if they’re not properly ripe, they’re almost impossible to work with. Not to mention, unripe plantains are tasteless.
Jamaican Jerk Plantains Recipe
3 medium plantains, chopped in 2-inch slices
1/2 cup diced green onions
1 habanero pepper, chopped, seeds removed
2 tbsp. sugar
2 tbsp. lime juice
1 tbsp. allspice
1 tbsp. thyme
1 tbsp. soy sauce
1 tbsp. minced garlic
1 tbsp. ginger, peeled and chopped
3/4 tsp. cinnamon powder
3/4 tsp. ground nutmeg
Pinch sea salt
3 tbsp. olive oil
1. Remove the plantains from their peels and chop.
2. Mix all the ingredients except for the plantains and 2 tablespoons olive oil. Blend until chunky but combined.
3. Add the plantains to a medium bowl and top with blended ingredients. Marinate for 30 minutes.
4. Cook until caramelized on the outside (Longer than you think they should be cooked.) Add more oil to the skillet if need be. You can also make the recipe hotter or less hot by adding more peppers or taking them away from the recipe.
Recipe: "Vegan World Fusion Cuisine"
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