Jamaican Jerk Burritos with Coconut Black Beans & Ginger-Cilantro Cream

This burrito is what my husband likes to call a " white man burrito." So far off from the typical Mexican style burrito filled with refried beans and rice and on the road to absurdness filled with fruit and vegetables never before seen wrapped up in a tortilla. But I sure didn't hear him complaining as he wiped his plate clean.

Jerk tofu, plantains, coconut smothered black beans, crispy snap pea slivers and ginger-cilantro sour cream wrapped up snug in a warm tortilla.

Jamaican Jerk Burritos
serves 4
Jerk Tofu
3 tbl salt
2 tbl garlic powder
2 tbl turbinado sugar
1 tbl cayenne
1 tbl black pepper
2 tsp dried thyme
2 tsp allspice
1 tsp chili powder
1 tsp cinnamon
1/2 tsp ground cloves
1 lb extra firm tofu, drained and pressed, cut into 12 strips
1 yellow-black plantain, thin strips
2 tbl organic light brown sugar
1/4 cup extra virgin olive oil
1 cup sugar snap peas, very thinly sliced
coconut black beans
ginger-cilantro cream
4 large tortillas, warm

Combine all of the spices and rub the tofu on all sides to coat. Let sit and marinate for 1-2 hours.
Toss the plantain strips with brown sugar. Pan fry the plantains in olive oil until crispy and brown. Remove the plantains and drain on a paper towel. Sprinkle with salt.
Add the tofu to the oil and cook 5-7 minutes on each side until crispy and blackened.
Assembly- Spread some of the beans in the middle of the tortilla. Top with tofu, plantains and some shredded snap peas. Drizzle with cilantro cream and wrap up.

Coconut Black Beans
1-15 oz can black beans, drained and rinsed
1 1/4 cups coconut milk
1 scallion, minced
1 tsp ground ginger
1 tsp ground garlic
1/2 tsp salt

Combine all of the ingredients in a small pot and bring to a simmer. Cook over low heat for 15-20 minutes until the beans are thick and spreadable.

Ginger-Cilantro Cream
1/4 cup vegan sour cream
1/2" piece fresh ginger, roughly chopped
2 tbl chopped, fresh cilantro
2 tsp lime juice
salt

Combine all of the ingredients in a blender and blend until smooth. Taste and season with salt.

Two-Bean Sofrito, Aranitas and Braised Dinosaur Kale

Plantains are one of my favorite things to eat so I am always looking for new ways to prepare them. Aranitas, as I made tonight, are shredded green plantain fritters. Lightly seasoned and pan fried until golden brown, the natural starch in these plantains are all you need to hold the fritter together. I especially love these because they are crunchy like hash browns on the outside and creamy on the inside.
Wait a second...plantain hash browns! Note to self, I need to try that next....

My two-bean sofrito combines mashed black eyed peas and whole black beans with traditional sofrito ingredients (onions, bell pepper, garlic and spices) and zucchini into a delicious mix great as a side or served inside warm tortillas.

Two Bean Sofrito
2 tbl extra virgin olive oil
1 cup yellow onion, small dice
1 green bell pepper, small dice
1 bay leaf
1 tbl cumin
1 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper
3 garlic cloves, minced
1-15oz can black eyed peas, drained and rinsed
1-15oz can black beans, drained and rinsed
1 zucchini, medium dice
juice of 1 lime
1/4 cup cilantro, roughly chopped

In a medium pot, heat the oil and saute the onions and pepper until soft, 7 minutes. Add the bay leaf, cumin, oregano, salt, pepper and garlic. Toast the spices for 3 minutes. Add the black eyed peas and cook 5 minutes more. Mash the peas then add the black beans. Bring to a simmer and cook for 25 minutes. Add the zucchini and cook 5 minutes more. Add the lime juice and stir in 2 tbl of cilantro. Garnish with the remaining cilantro.

Aranitas (Shredded Green Plantain Fritters)
1/4 cup canola oil
2 green plantains, grated
2 garlic cloves, grated
1 tsp sea salt
1/2 tsp black pepper
1 tsp cumin

Heat the oil in a saute pan while you prepare the fritters. Combine the shredded plantains, garlic, salt, pepper and cumin. Scoop out patties, flatten and pan fry until golden brown on both sides.
Drain on a paper towel and sprinkle with salt while hot.

Braised Dinosaur Kale
1 tbl extra virgin olive oil
1/2 cup yellow onion, small dice
2 garlic cloves, minced
1 head of dinosaur kale, roughly chopped
4 cups vegetable broth
2 tbl apple cider vinegar
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp organic cane sugar

Sweat the onions and garlic in oil over medium-high heat until soft and translucent, 5 minutes. Add the dinosaur kale and toss to wilt. Add the remaining ingredients and bring to a boil. Boil for 15-20 minutes until the liquid has reduced by half. Taste and season with salt. Serve in bowls with a portion of the cooking liquid to keep the greens hot and moist.

Mango Barbecue Seitan, Fresh Corn Pudding, Sweet Plantains

Sweet barbecue sauce made with ripe mangos, sweet raisins, red chili, ginger and a hint of curry powder slow simmered in crispy seitan with red bell peppers.

Mango Barbecue Seitan
2 tbl raisins
1 mango, peeled, cored, small dice
3 tbl extra virgin olive oil
1/2 yellow onion, small dice
12 oz seitan, thinly sliced
1 red chili pepper, seeded and minced
salt and pepper
1/4 tsp ground ginger
1/4 tsp curry powder
2 tbl organic light brown sugar
1 red bell pepper, large dice
1 tbl vegan worcestershire sauce
1 tbl dijon mustard
1 tbl white vinegar
1/4 cup ketchup

Combine the raisins and 1/4 cup hot water in a small bowl. Microwave for 1 minute to plump.
Combine the raisins, 2 tbl raisin soaking water and mango in a blender and blend until completely smooth. Set aside.
In a large pan heat the oil and saute the onions until they start to soften and caramelize over medium heat, 5 minutes. Add the seitan and chili pepper and saute until golden brown, 10 minutes. Season with salt and pepper, add the ginger, curry powder, brown sugar and red bell pepper and saute 5 minutes more to toast the spices and caramelize the sugar. Add the worcestershire sauce, mustard, vinegar, ketchup and mango puree. Combine and simmer over medium-low heat for 10 minutes.

Corn Pudding
kernels from 5 cobs of corn (or 10oz frozen corn, thawed)
2 tbl unsweetened almond milk
salt and pepper
1 tbl organic cane sugar
2 scallions, finely minced
1/4 cup extra virgin olive oil

Combine the corn, almond milk, salt and pepper to taste and sugar in a food processor and blend until chunky. Stir in the scallions.
Heat the oil in a large saute pan, once hot, drop in spoonfuls of corn mix and pan fry. These are pretty loose so if you can't successfully flip each dollop then just fry up the batter until golden and hot.

Fried Plantains
2 plantains, peeled, 1" slices on the bias
1 tbl organic light brown sugar
pinch of sea salt
1/4 cup coconut oil

Toss the plantains with the brown sugar and salt. Heat the oil up in a pan and shallow fry until golden brown on both sides, 5 minutes.