Tuesday, August 3, 2010
Jerk Seitan, Jamacian Rice and Peas, Caramelized Plantains
Extra ripe plantains pan fried in a pinch of brown sugar until soft with a crunchy caramelized exterior. Seitan marinated in jerk spices and traditional Jamaican rice and peas simmered in coconut milk and thyme.
6 green onions, chopped
1 onion, chopped
1/3 c lemon juice
3/4 c water
1 jalapeno pepper, seeded and minced
1/4 cup vegetable oil
2 tablespoons organic brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 box of Seitan, cut into medium sized chunks
In a food processor or blender, combine the green onions, onion, jalapeno pepper, water, lemon juice, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds. Place the seitan in a medium bowl, and coat with the marinade. Refrigerate for 2 to 4 hours. Preheat grill for high heat. Lightly oil grill grate. Cook seitan on the prepared grill 6 to 8 minutes until golden brown and crisp on the outside.
Plantains are used at virtually every stage of their maturing process. The green ones are peeled, sliced, and deep-fried as chips. The ripe yellow ones are used as a starch to accompany main dishes, and the super ripe black ones in which the starch has turned to sugar appear as desserts. This is one way to serve plantain that appeals to everyone.
4 ripe plantains
2 tablespoon earth balance vegan butter
2 tablespoons canola oil
1 tablespoon organic brown sugar
pinch of sea salt
Peel the plantains and slice them into 1/2-inch rounds. Heat the oil and margarine to foaming in a heavy skillet over medium heat. Add the plantain slices to the heated oil and cook for 5 to 8 minutes, or until they are lightly browned and slightly caramelized. Sprinkle the plantain slices with the sugar and salt, allow the sugar to caramelize slightly, then remove the plantains from the skillet. Serve warm.
Rice and Peas
1-15oz can red kidney beans, drained and rinsed
1 can coconut milk
2 cups of long grain brown rice
1 small onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
1 tablespoon extra virgin olive oil
1 scotch bonnet pepper (whole, do not chop up)
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk
and enough water to make four cups of liquid. Place liquids in a pot with beans, onions,
garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to
medium-low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes
or until rice is cooked. Remove scotch bonnet pepper before serving.