Love, love, love plantains. They make the perfect chips to go with, well, anything really. My biggest problem is actually getting them onto plates, as they all seem to get snaffled by little fingers as soon as they come out of the oven…
At first glance they were an unusual side for tonight’s dinner … But as the meal pulled together West Indian, Indian as well as English food traditions the plantains were maybe not so far fetched.
But an explanation of how & why the kids ended up with kale, carrot & avocado naan fold-ups for dinner is probably needed … A couple of weeks ago I was in San Fransisco & ate at a fantastic Indian fusion restaurant called Avatars. I need to be up front & honest here – I took the less adventurous path and had the dal & rice, but fortunately my husband had the wisdom to try the jerk chicken enchiladas (yes, you read that right). They looked amazing (but in a very carnivorous way – so no, I wasn’t tempted to try them) & I promise you they were devoured in minutes.
While tonight’s dinner isn’t mexindian it is an homage to the spirit of that creative & delicious meal.
I sliced up the plantains, carrots and lacinato kale, brushed them with canola oil and baked them in a 400F oven for about 25 minutes (I removed the kale about 10 minutes early so that it was roasted rather than charred 😉).
While that was cooking I ‘pickled’ some red onion by slicing half an onion & soaking it in a quarter cup of warm apple cider vinegar which had 2 tablespoons of coconut sugar and 6 whole peppercorns added to it.
#vegan #kidfriendlyvegan #mindfuleating #wholefood #fusion