Posts Tagged With: plantain

Plantain Breakfast Burrito with Pico de Gallo

 

Plantain Breakfast Burrito with Pico de Gallo (Original Recipe from Peace and Parsnips)

Here’s the perfect Saturday morning Burrito packed with colours and all the flavours we love from Mexico.  If you can’t get your hands on a plantain, use potato instead and cook it for a little longer.

I spent six months in Mexico quite a long time ago now, driving around from North to South. The food memories (and parties) have always stayed with me.  In fact, you could say that a street taco changed my life!  It certainly changed my ideas about food and what constitutes ‘good food’ or ‘fine dining’.  I ate some of the best food of my life, huddled under a light bulb on a street corner or hanging out at a 24 hour taco stall.  Maybe it was all that Corona, but Mexico was one long feast and my eyes were opened to the complexity of Mexican food and its distinct regional influences.

Burritos are something we all know and are very much a meal in a wrap.   There are so many ways to fill a burrito, but in the morning, when you’re looking for something a little bit different, a plantain is a very versatile and nourishing amigo.  It brightens up your day from the very beginning!

This recipe and others from Peace and Parsnips were posted yesterday on the Hello! Magazine website, the article was all about Beyonce and her new vegan venture.  Maybe Beyonce would like a Burrito for brekkie tomorrow!  Check it out.

Taken from Peace and Parsnips:

Most of us need a quick breakfast that is easy to prepare, and burritos are ideal. In Mexico, home of the burrito, breakfast differs from lunch in only minor detail – restaurants serve dishes almost identical to any other time of day. Pico de gallo is a classic, and easy enough to assemble for breakfast – although having a bowl of pico de gallo in your fridge is never a bad idea at any time of day. It can be found all over Mexico and Central America and bizarrely translates as ‘beak of rooster’. If you’re not serving your burrito with pico de gallo, I recommend mixing some fresh coriander leaves and tomatoes into the filling. Qué rico!

The Bits – F0r 4
2 large green plantains
2 tablespoons cooking oil
1 onion, finely diced
1 red pepper, deseeded and finely diced
240g firm tofu or tempeh, well drained and mashed with a fork
3 cloves of garlic, peeled and crushed teaspoon ground cumin
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon sweet paprika
½ teaspoon oregano
1-2 green chillies, deseeded and finely sliced Oalapeiios would be perfect)
a large pinch of sea salt
4 large whole wheat tortillas (must be fresh – stale tortillas will crack when rolled – and they dry out very easily, so keep them covered: gluten-free tortillas are available)

Do It

Make the pico de gallo. Peel the plantains with apotato peeler, then halve them lengthways and chop them into lcrn chunks. In a large frying pan, heat half the oil on a high heat, then add your plantains and toss well. They will become nicely caramelized. Stir them regularly to prevent them sticking and remove when they have some nice crisp brown bits – roughly 5-7 minutes. Set aside, uncovered.

Add the rest of the oil to the pan. On a high heat, saute your onions and peppers (that’s posh frying) and stir well. After 5 minutes, when they are beginning to caramelize, add the tofu, garlic, cumin, coriander, turmeric, paprika, oregano, chillies and salt. Cook and stir for a further 5-7 minutes, adding 1tablespoon of water to ensure the spices are not sticking to the base. Now stir in the cooked plantains and check the seasoning. Cover and set aside.

Wipe out the frying pan with kitchen roll and warm your tortillas for a minute on each side (or you can warm them beforehand on a medium grill). They should be just warmed through, fragrant and still soft and pliable. If they are too toasted, they break when wrapping.

Spoon 3 tablespoons of plantain filling into the centre of each tortilla and top with 2 tablespoons of pico de gallo. Fold in the two opposing edges, pressing gently down, then roll the whole thing over. A burrito is like a tucked-in wrap, a fat tortilla parcel if you like.

Salsa verde is also amazing lathered over burritos or served on the side. Serve these burritos warm, with more fresh chillies or chilli sauce. POW!

Categories: Breakfast, Healthy Eating, Peace and Parsnips, photography, Recipes, Vegan | Tags: , , , , , , | 3 Comments

Panamanian Breakfast Plantains

Panamanian Plantains

Panamanian Plantains

Jane’s favoutrite breakfast that she learnt to cook all the way in sunny Panama. Jane went over earlier in the year and stayed with the wonderful Kammie, after which, inspiration flowed freely for news ways of eating. Kammie is a brilliant cook and only eats the finest, healthiest foods on the planet. After years of seeking and experimenting, Kammie’s food combinations are top banana!

Plantains are the prime source of carbohydrates in many countries where they are mainly used like a potato.  A plantain fritter is a thing of heavenly flavour and crispness, but you can only eat one and then lie down for a while.  They are rich!

This is a simple breakfast dish, we don’t want to be messing around in the kitchen too much at this time of year, especially at breakfast time. Plantains are easy to come by in Britain and are distinctly different from their cousin, the humble banana. Get a nice soft yellow plantain ideally, which will be sweet, but not quite as sweet as a banana. You may also use green un-ripened plantains here, just add a little honey or brown sugar to the pan just before serving and stir in. Unripened plantains have a potato-like texture and flavour which is savoury and delicious.

We love to use coconut oil as it is the healthy alternative to almost any other oil.  It does have slight coconut flavour, which suits us just fine, but can clash with some dishes.  Read more about the wonders of coconut oil here.

The yoghurt here adds a wonderful creamy Caribbean flavour to breakfast, a great way to start any day.  Bring on the palm trees!

Beach Janie - somewhere in Panama

Beach Janie – somewhere in Panama

The Bits

2 plantains per person (depending on size, some are massive), 2 teas cinnamon, 2 tbs coconut oil

To serve – Yoghurt of choice (we used organic soya yoghurt), 2 tbs coconut cream

Do It

Half the plantains length ways, heat the coconut oil in a frying pan and place the plantians in flat side down.  Fry for a couple of minutes each side and turn over, they should be nicely golden on the outside and soft in the middle.

Place on a plate with some kitchen roll and mop up any excess oil.

The yoghurt is simple, mix the coco cream with the yoghurt.

Serve

Warm and sprinkled with cinnamon and a nice blob of coco yoghurt.

We Love It!

Brings a little bit of Panama sun to our little Welsh home, much needed on many Sunday mornings.

Foodie Fact

Plantains contain more vitamin A and C than bananas, they are also rich in the vitamin B’s.  As we all know by now, plantains and bananas are actually herbs and not fruits (fascinating fact of the day!)

Coconut oil – a real wonder food!

Categories: Breakfast, Healthy Eating, Recipes, Vegan | Tags: , , , , , , , , , , | 2 Comments

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