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A fiery, red-headed newbie Vegan who loves wine, food, reading, writing, and all things curious.

Sunday, November 27, 2011

Spicy Sunday: Fried Plantains With Cinnamon

FIRST OFF--
I would like to say CONGRATS to ALL the NANO-ERS 
finishing up their 50,000 word challenge! Hubs and I finished our 50k in 30 day novels over the weekend and are so excited about it. There is so much hope on November 1st and by November 25th you really start to wonder why you signed up for this and why it's so hard? HA! But we did it! And one of the coolest things, is that hubs isn't a writer. He was just offering support by doing the challenge along with me. (And his story is so much better than mine!)



Sundays need to be spiced up to get me going for a long week ahead! Every Sunday this month you can find a spice-filled recipe or two at Carrot Top Vegan. Since we were away for the holiday, I didn't get much cooking in, but this recipe for Fried Plantains With Cinnamon should not be kept secret. 

I remember the first time I had fried plantains was in a restaurant in Washington Heights, NYC and I was HOOKED! The perfect side dish, they are sweet, meaty, and buttery. After many failed attempts at making them at home, I think I have found my happy place with these savory banana cousins. 

The cinnamon combines well with the natural sugars plantains have and the red pepper flakes give it a sexy kick. 



Fried Plantains With Cinnamon

Ingredients: 

3 Ripe Plantains
3 tbsp Earth Balance Vegan Spread
2 tsp Cinnamon
1 tsp Vanilla Extract
1-2 tsp Red Pepper Flakes (spicy to your liking)
2 tbsp Brown Sugar




Instructions:

1. Peel plantains and slice in half lengthwise. 
2. Heat Earth Balance in a large skillet over medium heat. Once melted and sizzly, add the plantains and fry until golden brown on one side, then flip them over to brown the other side. 
3. Add the cinnamon, vanilla, red pepper, and brown sugar and gently slide the plantains around to get all the spicy, sweet goodness on them. Cook so that the sugars start to caramelize and get glossy. SERVE!

3 comments:

  1. I've never had plantains but really want to try them. This recipe looks perfect!

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  2. Thanks, let me know how you like them. I love plantains. The skin should be a bit black, or black spots when ripe. The skin is tougher to peel than a banana. Making slits in the peel makes it easier.

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  3. I love plantains, but rarely cook with them. I need to change that.

    ReplyDelete