Plantains look like bananas, but they're much starchier, and therefore do a terrific job of filling in for potatoes (even if they aren’t as crunchy as chips). They're often fried and served alongside Caribbean food, but this recipe from Elizabeth Gordon, author of Simply Allergy-Free, has you wrap them in aluminum foil and bake them, toss them with margarine and salt, and slice them for an irresistible side.
Today may not be Lunes Latino, but I have a great excuse to tell you about a Latin dish that will bring light to your life. As part of her efforts promoting Hispanic Heritage month, my friend, chef, TV personality and fashionista, Bren Herrera, is putting together for the third year in a row, aRead More »
Though plantains look deceptively like bananas, the resemblances are only skin-deep. Plantains boast a starchy texture and bland flavor, developing only a slight hint of sweetness in the latter stages of maturity, when the peel turns brown and black.
Baked Stuffed Plantains With Black Beans (Vegan) - baked sweet plantains that complements the savory, spicy vegan bean filling well. An easy weeknight treat with only 10 minutes prep time.This is a healthy, delicious way