Mofongo is a Puerto Rican dish, fried green plantains filled with meat and/or vegetables.
2 green plantains, unripe
Avocado oil for frying
1 tablespoon olive oil
3 garlic cloves
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Peel the plantains and cut them in about 1 inch length.
Fry the plantains in avocado oil, turn them when each side is cooked and golden.
Add a tablespoon of olive oil to the mortar.
Peel the garlic cloves and mash them in the mortar (pilon), transfer the paste to a small bowl and set aside.
In a separate small bowl add water, salt, garlic powder and onion powder to make the broth, set aside.
Start adding a few fried plantains to the mortar, add some of the garlic paste and broth and mash it all together. Add another layer of those same ingredients, mash them, until you get to the top of the mortar.
Transfer the mofongo to a plate and fill with vegetables and/or veggie meat.
Repite the last two steps to make more mofongos.
This recipe makes about 2-3 mofongos.
The greener the plantains, the better the flavor will be.
3/4 cup fed sourdough starter (has been fed within the last 4-12 hours)
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons melted butter (cooled, because we don’t want to scramble the egg)
1/4 cup shredded mozzarella cheese
1 teaspoon dried basil
To cook the veggie meat; add all ingredients to a medium sized skillet and cook on medium-high heat for 12-15 minutes or until the veggies are tender. Set aside.
To roast the peppers; preheat the oven to 400° F. Cut and remove the inside of the peppers. Spray a 9×13 baking dish with oil and place the peppers in it, cut side down. Spray the peppers with oil and sprinkle with salt. Bake for 15-20 minutes. Take out of the oven and turn them cut side up.
To make the sourdough mixture; add all the ingredients to a medium size bowl and combine with a spatula.
To stuff the peppers; add a layer of meat, and a layer of the sourdough mixture.
Take the tofu out of the package and cut it into small blocks.
In a medium bowl add 2 tablespoons of oil, garlic powder, salt and pepper.
Add the tofu to the bowl and gently combine so the blocks don’t break apart.
Place the blocks in the griddle and cook until golden.
In the meantime, add 2 tablespoons of oil to a wok or large skillet.
Add all the vegetables and sauté them on medium heat.
Add a small amount of salt and pepper to the vegetables to ensure that each component will be properly seasoned.
Add the cooked tofu blocks to the wok.
Pour in the Teriyaki sauce and combine.
Serve with white rice.
Garnish with chopped green onions.
You can use any vegetables that you already have in your fridge/freezer. This is a very forgiving meal, where you can add different kinds of vegetables and adjust the seasonings to the amounts you use. You can also add sesame seeds.
Add the rest of the ingredients (except the flour) and combine well.
Start to add the flour in 1/2 cups and combine, continue until the dough is no longer sticky and you can form a soft round dough.
Using a knife or dough scraper, divide the dough into 8 equal pieces.
Add a small amount of flour to the counter or cutting table.
Roll out each piece of dough (one at a time) and cut into 1 inch pieces.
Using a gnocchi board (or fork) roll out each piece and place on a baking sheet lined with parchment paper.
Bring a medium pot of salted water to a boil.
Add 5-7 pieces at a time to the boiling water using a slotted spoon.
Cook for 2 minutes or until the gnocchi rises to the top.
Remove from the pan and transfer to a plate while the Brown Butter Sauce is being cooked.
Brown Butter, Toasted Garlic and Sage Sauce
1 stick butter (I prefer plant based)
5 cloves of garlic (finely chopped)
1 tablespoon chopped fresh sage
1 tablespoon juice of a lemon
Parmesan (for sprinkling)
Salt and pepper to taste
Add the butter to a large skillet (on medium heat) and melt it until it foams.
Add the sage and garlic and cook until the garlic is toasted, stir occasionally so the garlic doesn’t burn.
Remove from the heat.
Stir in the lemon juice.
Add the gnocchi and toss to coat the pieces.
Add salt and pepper.
Serve with Parmesan cheese sprinkled on top.
Garnish with some sage leaves.
*This recipe has been adapted from a recipe provided by the Institute of Culinary Education.
I chose purple sweet potato because it has antioxidants and reduces inflammation. But the main character in the sauce is the toasted garlic. It is such a statement and so delicious!
This recipe makes approximately 130 gnocchi pieces, 4 servings.
If you don’t have an immersion blender you can simply mash the potatoes with a fork. But having an immersion blender makes it so much easier and faster. I use my immersion blender every week. It is so easy to clean, and you can use it for so many meals.
If you happen to have a lot of fresh spinach sitting in your fridge and you know it will go bad in the next few days, this is the recipe for it. Because that is exactly what happened to me. And I am glad that spinach was there. There is so much flavor in this creamy spinach that you will not regret it. It is great for the little ones as well, as they pretty much love creamy foods and will disregard the green part in it. wink-wink
2 tablespoons vegan butter
1/4 cup red onion (chopped)
3 garlic cloves (grated)
3 tablespoons all purpose flour (could be gluten free as well)