It’s been rainy and cool-the perfect weather for baking. This time it’s all savoury.
I finally managed to make plantain chips. Cousin to the banana, the plantain has a firm texture, must be cooked before eaten and can be found in Latin American and Caribbean cuisine. When prepared with salt and oil plantain chips resemble potato chips albeit with more pizzazz.
The following photos are highlights of the baking process. I started with a mandolin, not a musical instrument but rather a kitchen utensil used for cutting vegetables into varying degrees of thinness. After getting tossed with some olive oil, seasoning (vegan ‘parmesan’ containing walnuts, nutritional yeast and kelp) and salt, the chips were painstakingly laid in a single layer on unbleached parchment paper. About a half hour of sunning themselves in a 350ºF oven, they were ready for snacking.
What to do with an abundance of vegan coconut shrimp? Make vegan paella of course! The following recipe was composed on the fly. It was more a case of using up ingredients than it was an exercise in composing a scrumptious dish. The leftovers included vegan coconut shrimp, vegan ‘ham’, black garlic, shallots, frozen peas and organic green pepper. Along with saffron, sprouted brown rice and a low-sodium vegetable bouillon cube this dish came together beautifully.
And just for reference, the vegan ‘ham’ and coconut shrimp: