I bought platains at my local Latino market. My favorite way to eat them is fried crispy, but since I'm trying to cut down on the fried foods, I'm going to try doing it in the oven. All the recipes I've ever found for plantains done in the oven have been for soft or sweet ones.
So, I know the basic procedure (slice them thin, spray them with cooking spray and sprinkle with salt), but what temperature should I put my oven on? I realize ovens vary, but any suggestions to make them nice and crunchy? 400ºF? Or should I broil them for a minute, instead? Has anybody ever made crunchy plantains this way?
So here's the sauce I made out of that really gross jello-ey tofu and leftover portobellos. It came out really tasty. I'm not sure how many servings. My boyfriend and I can eat a LOT of pasta in one sitting if we're feeling really motivated, and I'd say this'd be about 3-4 servings for us.
Also, the ingredient amounts are estimated. They were more like handfuls and half handfuls, so taste as you go.
1/3 cup mushrooms (I used baby portobellos)
2-3 cloves garlic
1/4 cup sundried tomatoes
3 Tbsp pine nuts (toasted if you're feeling ambitious)
1/2 block silken tofu (I used "lite firm" tofu tonight, but I'd use silken next time)
1/4 cup vegan sour cream
1/4 cup water or broth
1/4 cup nutritional yeast
Tbsp dried basil
Salt to taste
Saute the mushrooms until they're about done, then add the garlic and sundried tomatoes (to soften them up so that they're easier to blend).
Turn off the heat and remove the pan from the heat. Add the rest of the ingredients (except salt), then blend. Salt to taste. Tada! Tasty sauce.
Anyone got a good recipe for French onion soup?
It's one thing I used to love to eat that I haven't figured out how to veganize yet.