It’s definitely been a while, I know I need to make an effort to post more. I’ve been cooking, I’ve just been terrible about documenting everything. Some fun stuff, some un-fun stuff, busy with work, the whole nine. I’m headed to the beach late next week, followed by a trip to Philly to see KHALID! (thanks work!), and I plan to just eat… NON STOP. I’ll have to fit some running in there, I think.
Guess what today is! It’s the start of Leo. Where are my LEO’s at?! A lot of people near and dear to my heart are born under this sign, and I definitely feel a complete shift in energy, for the better. Interesting about this particular time is that when we are dead in the middle of this fixed Fire sign, there’s a lot more intensity, energy, creativity and overall happiness. People are back in their element. I like that, because all of those warm-weather summer projects are calling. Oh, and that intense heatwave is done, so I no longer have to carry my giant dog across the pavement to the grass for her to go to the bathroom. It’ll only get better when mercury retrograde is done on July 31, when all the confusion and A.D.D. slows down.
Let’s get to it! Who loves to dip stuff into..stuff? I do. My latest obsession is plantains. They’re the older brother of the banana… less sweet, starchier, can go sweet or savory. Though I feel like I’ll never live down the nasty, bouncy-ball, chewy charcoal briquette plantain slices I made a few months ago, my tribe… they’re good sports. They’ll try these again.
The key to making this dish is RIPE plantains. Borderline brown. Slice them down the middle, gently, and carefully peel them. They’re just so wonderful.
Crispy Roasted Plantains with Cilantro Lime Aioli (Paleo, Vegan!)
Prep time: 20 min
Cook time: 40 min
- 3 large plantains, peeled, sliced into ½ inch pieces on a diagonal
- 2 tbsp ghee
- sprinkle of garlic powder
- sprinkle of onion powder
- salt and pepper, to taste
For the aioli
- 2/3 cup paleo or vegan friendly mayo – i like soy-free Vegenaise
- juice of 1/2 of a lime
- 1 small garlic glove, pressed or finely minced
- 1 heaping tbsp of fresh cilantro, finely chopped
- pinch of Himalayan salt
- 1 tbsp olive oil
- In a large heavy-bottomed skillet over medium heat, add 1 tbsp of ghee. Once up to temperature, add plantains, spacing evenly. Sauté until golden brown on each side, about 3-4 minutes per side. Use your remaining tbsp of ghee once you flip the plantains to the 2nd side, to ensure a consistent golden brown crust.
- As plantains are cooking, mix together your aioli ingredients and add to a small serving bowl.
- Once plantains are thoroughly cooked, tender and brown on both sides, transfer to a paper-towel covered plate to drain excess oil. Serve immediately while still hot.
- Garnish with cilantro, lime and one last dusting of salt.